CN112617049A - Production method of high-quality nutritional poultry eggs and products thereof - Google Patents

Production method of high-quality nutritional poultry eggs and products thereof Download PDF

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CN112617049A
CN112617049A CN202011477612.1A CN202011477612A CN112617049A CN 112617049 A CN112617049 A CN 112617049A CN 202011477612 A CN202011477612 A CN 202011477612A CN 112617049 A CN112617049 A CN 112617049A
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hirsutella sinensis
liquid
egg
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poultry
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李俊林
王辉
王玉华
阿柏林
董笑菲
杨成香
李富奎
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Qinghai Zhufeng Cordyceps Sinensis Engineering Technology Research Co ltd
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K50/00—Feeding-stuffs specially adapted for particular animals
    • A23K50/70—Feeding-stuffs specially adapted for particular animals for birds
    • A23K50/75—Feeding-stuffs specially adapted for particular animals for birds for poultry
    • A—HUMAN NECESSITIES
    • A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
    • A01K—ANIMAL HUSBANDRY; AVICULTURE; APICULTURE; PISCICULTURE; FISHING; REARING OR BREEDING ANIMALS, NOT OTHERWISE PROVIDED FOR; NEW BREEDS OF ANIMALS
    • A01K67/00—Rearing or breeding animals, not otherwise provided for; New or modified breeds of animals
    • A01K67/02—Breeding vertebrates
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K10/00—Animal feeding-stuffs
    • A23K10/30—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract

The invention relates to the technical field of egg production methods, in particular to a production method of high-quality nutritional eggs, which selects one or more of Chinese hirsutella liquid zymocyte liquid, Chinese hirsutella liquid zymocyte powder, Chinese hirsutella liquid zymocyte liquid spray drying powder and Chinese hirsutella solid culture as a cordyceps feed additive to be added into feed and/or drinking water of laying poultry, maintains a conventional egg feeding mode, and feeds the laying poultry for more than 1 month.

Description

Production method of high-quality nutritional poultry eggs and products thereof
Technical Field
The invention relates to the technical field of poultry egg production methods, in particular to a production method of high-quality nutritional poultry eggs.
Background
The wild cordyceps sinensis unique to Qinghai-Tibet plateau is a traditional rare medicinal material in China. According to the most recent classification system, Cordyceps sinensis belongs to the kingdom of fungi, Ascomycota, Ascomycetes, Chaetomium, Hypocreales, Clavicipitaceae, genus Cordyceps. It is a complex of stroma and larva corpse of Cordyceps sinensis (L.) living in larvae of insects in Hepialidae of Clavicepitaceae.
In recent years, researchers have conducted long-term and intensive research on cordyceps sinensis, and attempts are made to increase the yield of cordyceps sinensis by means of artificial intervention, and at present, there are methods such as full-artificial cultivation, semi-wild cultivation and full-wild cultivation, in which mass industrialization of cordyceps sinensis mycelia can be achieved by using a solid or liquid fermentation technology.
Modern medical research shows that the cordyceps mainly contains active ingredients such as cordycepic acid, cordycepin, cordyceps polysaccharide and the like, is also rich in protein, amino acid, vitamin and other trace elements and mineral elements, has various pharmacological effects such as cough relieving, phlegm eliminating, inflammation diminishing, corneal graft rejection resisting, stress resisting, aging resisting, bacteria resisting, virus resisting, tumor resisting and the like, has important effects on a plurality of physiological functions of a human body, has obvious curative effects on chronic nephritis and renal failure, has the effect of enhancing the immunity of the organism, and has the effects of reducing blood pressure, reducing the oxygen consumption of cardiac muscle, improving myocardial ischemia, resisting arrhythmia and the like on the cardiovascular system.
The endophyte of the cordyceps sinensis can be fermented and produced to obtain corresponding mycelium by applying a biological fermentation technology, wherein hirsutella sinensis is the only accepted endophyte representative of the cordyceps sinensis. Chinese hirsutella sinensis fermentation product mycelium is a main raw material of medicines such as bailing capsules and the like.
The hirsutella sinensis fermentation broth refers to the fermentation broth remaining after removing mycelium of hirsutella sinensis fermentation products, and contains protein, amino acid, vitamin, D-mannitol, ergosterol and trace elements through detection, and has high nutritional value and medicinal value.
The fermented cordyceps sinensis spray-dried powder is a product obtained by spray-drying hirsutella sinensis fermentation liquor, is rich in various active ingredients such as nucleosides, amino acids, polysaccharides, volatile functional substances, fatty acid functional substances, trace elements and the like, and has the effects of supplementing nutrient components, bidirectionally regulating immunity, improving disease resistance and the like. Through detection, the fermented cordyceps sinensis spray-dried powder contains more than 40% of crude protein, more than 20% of amino acid, more than 20% of cordyceps sinensis crude polysaccharide and more than 0.5% of mannan oligosaccharide.
Poultry eggs are nutritious food and play an important role in human dietary structure. Taking eggs as an example: the egg contains protein, fat, lecithin, vitamins, and minerals such as calcium, ferrum, zinc, selenium, potassium, sodium, and magnesium. Under certain temperature and humidity conditions, a chickens can be hatched from a refined egg without supplementing any nutrient components from the outside, which is enough to indicate that the nutrition of the egg is very perfect.
The egg contains rich high-quality protein, the protein contained in fresh egg is mainly egg protein (in egg white) and yolk protein (in yolk), and the amino acid composition of the protein is most similar to that of human tissue protein, so the absorption rate is quite high and can reach as high as 99.7%. The egg is rich in amino acids essential to human body, the methionine content in the egg is particularly rich, and grains and beans are lack of the amino acids essential to human body, so that the bioavailability of the eggs and the grains or beans can be improved when the eggs are mixed with the grain or bean food, and the digestibility of egg protein is also highest in milk, pork, beef and rice. The egg contains abundant vitamins A, B2, B6, D, E and biotin, especially vitamins A, D and E and fat, which are easily absorbed and utilized by human body.
Lecithin, also known as "egg yolk", is known as a "third nutrient" in parallel with proteins and vitamins. Lecithin is a basic substance of life, is concentrated in important organs such as brain, nervous system, blood circulation system, immune system, liver, heart and kidney, and has remarkable effects in supplementing brain cell nutrition, emulsifying and decomposing oil and fat, regulating fat metabolism, and the like. Egg lecithin is the highest nutritive value in the present similar products, and has the nutritive functions of promoting brain development, improving intelligence level, reducing blood pressure, softening blood vessels, reducing cholesterol and the like. In addition, the lecithin and DHA contained in the eggs are pure biological DHA, are called brain gold, have the effects of strengthening brain, improving intelligence, reducing cholesterol, preventing senile dementia and the like, have the characteristics of pure nature, no fishy smell, complete nutrient components, highest nutritional value and nearly 100% absorption rate, and are greener, safer and more efficient.
Cholesterol is also known as cholesterol and is a derivative of cyclopentane polyhydrophenanthrene. Cholesterol has a wide range of physiological effects in the body. The deficiency of cholesterol affects the growth and development of children, and causes low immunity of the old. However, when the cholesterol is excessive, hypercholesterolemia is caused, which adversely affects the body. Modern studies have found that atherosclerosis, venous thrombosis and cholelithiasis are closely related to hypercholesterolemia. Eggs contain a large amount of cholesterol, and eating too much eggs can greatly increase the intake of cholesterol, thereby causing the blood cholesterol content to be too high. The high cholesterol content is the main cause of concern when people eat eggs, and becomes the biggest obstacle influencing the consumption of eggs at present.
Egg flavor includes egg smell and taste. The odor is generated by stimulating nasal receptors by volatile flavor substances in the food and shows food fragrance; the taste is a sensation caused by the action of soluble flavor substances in the food and taste receptors in the oral cavity, palate and the like, and is expressed as an umami taste of the food. The raw eggs do not have excellent flavor and delicate flavor, and the flavor and delicate flavor are generated only in the cooking process; the sulfur-containing amino acids such as methionine and cystine are essential compounds for generating volatile flavor after the eggs are heated; amino acids such as glutamic acid and aspartic acid are important umami substances in cooking eggs.
The eggs contain the most excellent protein in the nature, are rich in vitamins, high-quality lecithin, various trace elements and mineral substances, but have more contents of substances affecting human health such as fat, cholesterol and the like, and the fat and the cholesterol are closely related to diseases such as atherosclerosis, venous thrombosis, cholelithiasis, hypercholesterolemia and the like, thereby greatly affecting the consumption of the eggs.
Therefore, if a method for producing poultry eggs with high protein content, rich vitamins, lecithin, low fat and low cholesterol and good taste and flavor can be found, people can take rich nutrients such as rich protein, high-quality amino acid, vitamins and lecithin from the poultry eggs, reduce the intake of cholesterol and fat and help to prevent and reduce the occurrence of cardiovascular diseases. Meanwhile, the poultry egg production method also hopes to improve the welfare of animals, stabilize or improve the performance of poultry egg production methods and improve the economic benefits of poultry egg breeding production.
Disclosure of Invention
The invention aims to provide a production method of high-quality nutritional poultry eggs, which utilizes hirsutella sinensis and a culture thereof to directly feed laying poultry or prepare a feed additive to feed the laying poultry, can obtain the high-quality nutritional poultry eggs, meets the requirements of high-quality nutritional eggs, and obviously improves the content of protein and vitamin.
In order to achieve the purpose, the invention adopts the following technical scheme:
a production method of high-quality nutritional fowl egg comprises adding Cordyceps feed additive into feed and/or drinking water of fowl egg, and feeding fowl egg for more than 1 month in conventional fowl egg feeding manner;
the cordyceps feed additive is one or more of hirsutella sinensis liquid zymophyte liquid, hirsutella sinensis liquid zymophyte powder, hirsutella sinensis liquid zymophyte liquid spray-dried powder and hirsutella sinensis solid culture.
Further, the hirsutella sinensis liquid fermented bacterium liquid is prepared by the following method: the hirsutella sinensis strain is inoculated into a seed culture medium and subjected to shake cultivation for 4-10 days at the temperature of 12-20 ℃ to obtain hirsutella sinensis liquid strain, and then the hirsutella sinensis liquid strain is inoculated into a fermentation culture medium and fermented at the temperature of 12-20 ℃ until the concentration of fermentation broth hypha reaches 8% -15%.
Further, the hirsutella sinensis liquid fermented mycelium powder and the hirsutella sinensis liquid fermented bacterium liquid spray-dried powder are respectively prepared by the following methods: performing solid-liquid separation on the hirsutella sinensis liquid zymocyte liquid to respectively collect zymotic fluid and mycelium, drying the mycelium at the temperature of 45-90 ℃ until the moisture content is reduced to below 6.0%, crushing and sieving to obtain hirsutella sinensis liquid zymocyte powder; and concentrating, homogenizing and spray-drying the fermentation liquor to obtain the hirsutella sinensis liquid fermentation liquor spray-dried powder.
Further, the hirsutella sinensis solid culture is prepared by the following method: inoculating hirsutella sinensis strains to a seed culture medium for culture to obtain hirsutella sinensis liquid strains, then inoculating the hirsutella sinensis liquid strains to a sterilized and cooled solid fermentation culture medium for solid fermentation culture, wherein the inoculation amount is 10-50% v/w of the dry weight of the solid fermentation culture medium, culturing for 6-14 weeks at 14-18 ℃ until the color of mycelia on the surface of a culture is changed into yellow brown, collecting the mycelia obtained by solid fermentation culture, drying at 50-90 ℃ until the moisture content is reduced to below 6.0%, and crushing and sieving to obtain the hirsutella sinensis liquid strains.
Furthermore, 10-100L of hirsutella sinensis zymophyte liquid or 1-10 Kg of hirsutella sinensis zymophyte liquid spray-dried powder is added into every 1000L of egg-laying poultry drinking water.
Furthermore, 10-100 Kg of hirsutella sinensis fermentation broth spray-dried powder, 5-50 Kg of hirsutella sinensis liquid fermentation mycelium powder, or 5-50 Kg of hirsutella sinensis solid culture is added into every 1000Kg of laying fowl feed to prepare the daily ration for laying fowl.
Further, 50-200 Kg of Chinese hirsutella sinensis fermented liquid spray-dried powder is added into every 1000Kg of premix to prepare cordyceps premix, and then the cordyceps premix is utilized to prepare laying poultry daily ration containing 1-10% of the cordyceps premix in the laying poultry feed.
Furthermore, 10-100 Kg of hirsutella sinensis liquid fermentation mycelium powder, hirsutella sinensis solid culture or hirsutella sinensis liquid fermentation bacterium liquid spray drying powder are added into every 1000Kg of premix to prepare cordyceps premix, and then the cordyceps premix is used for preparing laying poultry daily ration containing 0.5-5% of the cordyceps premix in the laying poultry feed.
Further, the seed culture medium is: 0.5-3.0% of glucose, 0.5-3.0% of corn flour, 0.5-5.0% of potato juice, 0.1-1.5% of yeast extract, 0.5-5.0% of fish meal, 0.01-0.05% of folic acid, 0.5-1.5% of agar, 0.02-0.05% of vitamin C, 0.5-5.0% of peptone, 0-0.05% of magnesium sulfate, 0-0.05% of monopotassium phosphate and 6.0-7.0 of pH value.
The fermentation medium is as follows: 0.5-2.0% of glucose, 0.5-2.5% of corn flour, 1.5-5.0% of potato juice, 0.1-1.0% of urea, 0.5-5.0% of fish meal, 0.5-3.0% of silkworm chrysalis meal, 0.5-1.5% of yeast extract powder, 1.5-5.0% of jerusalem artichoke, 0.01-0.05% of folic acid, 0.5-1.5% of yeast extract, 0-0.05% of magnesium sulfate and 0-0.05% of potassium dihydrogen phosphate. And the pH value is 6.0-7.0.
Further, solid medium: the solid fermentation culture medium is composed of one or more of glucose powder, silkworm chrysalis powder, egg powder, corn flour, fish meal, rice flour, millet powder, soybean cake powder, wheat flour, barley powder, oat powder or buckwheat powder, the content of the solid fermentation culture medium is 35% -40% w/w, the auxiliary materials are one or more of wheat bran, sawdust, coconut palm, peptone, yeast extract, potassium dihydrogen phosphate and magnesium sulfate, the content of the auxiliary materials is 5% -15% w/w of the solid fermentation culture medium, and the balance is water.
Meanwhile, the invention provides a high-quality nutritional poultry egg produced by the method according to claims 1-10.
Meanwhile, the invention provides the application of the hirsutella sinensis and the culture thereof for feeding the laying poultry, and the hirsutella sinensis, the paecilomyces hepiali and the culture thereof and/or other fermentation products are added into the premix and/or the feed and/or the drinking water for feeding the laying poultry, so that the high-quality and high-quality eggs are prepared.
Compared with the prior art, the invention has the following effects:
the hirsutella sinensis and the culture thereof are used as feed additives to be added into feed and/or drinking water of laying poultry, the conventional poultry egg feeding mode is kept, the poultry eggs are produced for more than 1 month, the hirsutella sinensis and the culture thereof are directly used for feeding the laying poultry or preparing the feed additives for feeding the laying poultry to produce the poultry eggs for the first time, the protein content and the vitamin content of the poultry eggs are obviously improved, the amino acid composition is optimized, the cholesterol content is obviously reduced, the lecithin content of the eggs is obviously improved, and the requirements of high-quality nutritional eggs are met.
Detailed Description
In order to make those skilled in the art better understand the technical solution of the present invention, the following embodiments are described in further detail, which are used for illustrating the present invention but not for limiting the scope of the present invention.
Example 1
A production method of high-quality nutritional poultry eggs comprises the steps of adding hirsutella sinensis liquid zymophyte liquid serving as an additive into drinking water of the laying poultry, keeping a conventional poultry egg feeding mode, feeding the laying poultry for more than 1 month, and adding 10-100L of hirsutella sinensis zymophyte liquid into every 1000L of drinking water of the laying poultry.
Example 2
A production method of high-quality nutritional poultry eggs comprises the steps of adding hirsutella sinensis liquid zymophyte spray-dried powder serving as an additive into drinking water of laying poultry, keeping a conventional poultry egg feeding mode, feeding the laying poultry for more than 1 month, and adding 1-10 Kg of hirsutella sinensis zymophyte spray-dried powder into every 1000L of drinking water of the laying poultry.
Example 3
A production method of high-quality nutritional poultry eggs comprises the steps of adding Chinese hirsutella sinensis fermentation liquid spray-dried powder and Chinese hirsutella sinensis liquid fermentation mycelium powder into egg-laying poultry feed as additives, keeping a conventional poultry egg feeding mode, feeding egg-laying poultry for more than 1 month, adding 10-100 Kg of the mixture into 1000L1000Kg of egg-laying poultry feed, and preparing egg-laying poultry daily ration for feeding.
Example 4
A production method of high-quality nutritional poultry eggs comprises the steps of adding 10-100 Kg of Chinese hirsutella liquid fermentation mycelium powder, Chinese hirsutella solid culture or Chinese hirsutella liquid fermentation bacterium liquid spray drying powder into every 1000Kg of premix to prepare cordyceps premix, and preparing laying poultry daily ration containing 0.5-5% of the cordyceps premix in laying poultry feed by utilizing the cordyceps premix.
Example 5 hirsutella sinensis fermentation broth spray-dried powder feeding test for laying hens
The embodiment only provides a test method for feeding laying hens by using hirsutella sinensis fermentation liquor spray-dried powder as an additive, which comprises the following steps:
1. test animals and groups
2000 pieces of 18-week-old kalimeris indica brown shell laying hens which are similar in weight, free of diseases or defects and other abnormal conditions are selected for the test, Chinese hirsutella sinensis fermentation liquor spray-dried powder is used as a cordyceps feed additive to be added into basic daily ration, the Chinese hirsutella sinensis fermentation liquor spray-dried powder is divided into 4 groups randomly according to different addition amounts, each group is 500, and for the test, a cage culture mode is adopted, and 25 per square meter is adopted. The laying hen feeding test adopts corn-soybean meal-puffed soybean type basic ration, and the specific grouping and the adding amount of the cordyceps feed are shown in the following table:
table 1 test groups and cordyceps feed additive amounts
Figure BDA0002837660900000051
Note: the addition amount of the hirsutella sinensis fermentation liquid spray-dried powder is every 100Kg, unit Kg
2. Feeding management
The four groups of test laying hens are all fed by a large-scale laying hen production line in a cage-breeding mode of 25 per square meter. The chicken flocks in the laying period should be controlled to keep the environmental conditions unchanged, and various stress factors are avoided, so that the chicken flocks can keep stable laying rate. The chicken room temperature is maintained at 13-16 ℃, the humidity is kept at 55-65%, and ventilation is carried out according to production practice, so that the air freshness and circulation are ensured as far as possible. The illumination of 14-17 h is guaranteed every day, the most suitable illumination time is 16h, and when the natural illumination is insufficient, manual light supplement is needed.
Except for the test factors (namely the addition level of the cordyceps feed additive) in each group of experiments, the stress of other conditions of the control group and the test group is consistent so as to reduce the experimental error and improve the accuracy of the test. During the whole test period, the quality of the feed should be kept stable as much as possible, and the feed added with the cordyceps feed additive should be fully and uniformly mixed. The feeding management mode is carried out according to the standard mode of the laying hens, and the feeding time, the drinking time, the disinfection, the immunity, the sanitary condition and the like are completely consistent. The final feed consumption was counted in groups. Feed consumption was calculated by subtracting the amount of material left at the end of the period from the total feed amount. Weighing the feed before the experiment begins and after the experiment stage is finished, if the dead chicken or the dead chicken is eliminated, calculating according to the actual feeding days multiplied by the first average daily feed intake, and deducting the feed from the total feed consumption.
3. Observation record
In the feeding test, the mental status of the laying hens is observed every day, the feed intake, the egg number, the egg weight and the soft shell breaking egg number of each group of laying hens are recorded, and the egg weight of each group of laying hens is detected. Feeding basic daily ration uniformly in each treatment in a pre-test period of 7d of a feeding test, counting the production performance of each group when the pre-test period is ended, starting a formal test after no significant difference is analyzed, and starting the formal test period for 45 days.
The fresh eggs of each group in the positive test period are randomly collected, and each group contains 30 eggs for various detections.
4. Egg performance
4.1 determination of production Performance index
Samples were taken on the 9 th, 18 th, 27 th, 36 th and 45 th days of the test, and the number of eggs laid by the laying hens, the egg weight, and the average egg weight, and the number of pilated eggs were calculated in groups. The weight was determined using an electronic balance (to the nearest 0.01 g).
The production performance detection statistical data of each experimental layer is shown in table 2.
TABLE 2 detection data of laying hen production performance
Figure BDA0002837660900000061
As can be seen from the table, after the experimental group of laying hens are fed with the cordyceps feed additive, the daily laying rate, the average egg weight, the feed-egg ratio and the small-shell egg ratio are changed to different degrees according to different feeding days. In the early stage of feeding, the change of each index is not obvious and basically has no obvious difference, and in the later stage of feeding, particularly, 45-day detection data show that the use of the cordyceps feed additive in the test group 003 can improve the daily laying rate of laying hens by 12.56%, increase the egg weight by 16.21%, reduce the feed-egg ratio by 9.70% and reduce the proportion of Chinese red-shelled turtles by 22.24%. According to the change of each group, the more cordyceps feed additive is not added, the better the cordyceps feed additive is, and when the addition amount of the cordyceps feed additive exceeds 10%, the palatability of the laying hen is influenced, and each index is reduced.
4.2 egg quality index determination
On the 45 th day of the test, 30 eggs were randomly selected from each group, the short and long diameters of the eggs were measured with a vernier caliper and the egg shape index was calculated. Measuring the eggshell strength by adopting an eggshell strength tester; measuring the thickness of the eggshell by using an MA2 egg quality analyzer, respectively measuring 3 parts of the blunt end, the middle part and the sharp end of the egg, and calculating the average value; measuring the weight of the egg, the weight of the yolk and the weight of the egg white by an electronic balance, and calculating the proportion of the yolk and the proportion of the egg white; measuring the protein height by adopting an MA2 protein height meter, correcting the egg weight according to the protein height, and calculating a Hough unit; the yolk color was measured using a Roche color fan.
The results of the egg quality index determination of each test layer are shown in table 3.
TABLE 3 results of egg quality determination in the later egg-laying period of experimental hens
Measurement index Control group 001 Test group 002 Test group 003 Test group 004
Egg type index% 1.31±0.03 1.33±0.04 1.35±0.04 1.32±0.03
Thickness of eggshell mm 0.36±0.02 0.37±0.04 0.38±0.03 0.39±0.03
Strength of egg shell/(Kg. cm)-2) 4.12±0.32 4.35±0.41 4.51±0.35 4.55±0.32
Weight of egg shell g 5.85±0.43 6.37±0.45 7.49±0.42 6.25±0.38
Weight of yolk g 14.56±1.12 15.79±1.22 18.32±1.43 15.78±1.31
The proportion of yolk is% 0.31±0.01 0.32±0.01 0.35±0.02 0.33±0.02
Protein weight g 27.26±1.61 28.86±1.61 30.86±1.61 27.06±1.35
The proportion of protein% 57.39±0.02 58.54±0.02 57.72±0.02 56.85±0.02
Yolk color 6.1±0.3 7.5±0.2 8.2±0.3 8.6±0.4
Height mm of protein 5.28±0.24 5.82±0.23 6.15±0.27 6.21±0.29
Half unit 72.15±2.31 75.28±3.24 78.42±3.52 77.27±2.45
As can be seen from the calculation in table 3, the egg type index, the thickness of the eggshell, the weight of the yolk, the proportion of the yolk, the weight of the egg white, the proportion of the egg white, the color of the yolk, the hough unit, etc. of the test group showed different changes compared with the control group, wherein the test result of the test group No. 003 was the best, and the effect of the test group No. 004 compared with the addition amount of the cordyceps feed additive began to weaken. Compared with the control group 001, the test group 003 had an increase in the egg type index of 3.05%, an increase in the shell thickness of 5.56%, an increase in the shell weight of 12.19%, an increase in the yolk weight of 25.82%, an increase in the yolk proportion of 12.90%, an increase in the egg white weight of 13.20%, an increase in the egg white proportion of 0.58%, an increase in the Roche yolk color from 6 to 8, and an increase in the Hough unit of 8.69%.
4.3 egg Nutrition detection
(1) Sample processing
Randomly selecting 5 eggs from each group of fresh eggs, removing shells of all eggs in each group, breaking, taking edible parts of the eggs, and stirring egg white and yolk until the eggs are fully and uniformly mixed. The method is used for detecting the nutritional indexes.
(3) The result of the detection
The results of the egg nutrition tests are detailed in table 4.
TABLE 4 egg Nutrition test results
Nutritional index of egg Control group 001 Test group 002 Test group 003 Test group 004
Protein content (wt%) 12.7 13.1 13.8 13.5
Fat content (wt%) 9.9 9.7 9.6 9.7
Cholesterol content (mg/100g) 362 321 242 284
Vitamin A (mg/100g) 187 195 237 226
Vitamin E (mg/100g) 1.25 1.36 1.47 1.38
DHA(mg/100g) 28.5 39.6 50.2 48.7
Lecithin (yolk meter) (wt%) 6.82 8.25 9.12 8.47
As can be seen from table 4, compared with the control group, the contents of protein, vitamin a, vitamin E, lecithin and DHA in the test group are all increased to different degrees, the total content of fat is not changed obviously, and the content of cholesterol is all decreased to different degrees, wherein the test result of test group No. 003 is the best, and the effect obtained by test group No. 004 compared with the addition amount of the cordyceps feed additive begins to be weakened. Compared with the control group No. 001, the test group No. 003 has the advantages that the protein content is increased by 8.66%, the vitamin A content is increased by 26.73%, the vitamin E content is increased by 17.6%, the DHA content is increased by 76.14%, the lecithin (calculated by egg yolk) content is increased by 33.72%, and the cholesterol content is reduced by 33.15%.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any changes or substitutions that can be easily conceived by those skilled in the art within the technical scope of the present invention are included in the scope of the present invention.

Claims (12)

1. A production method of high-quality nutritional poultry eggs is characterized by comprising the following steps: adding Cordyceps feed additive into feed and/or drinking water of egg-laying fowl, and feeding egg-laying fowl for more than 1 month in conventional manner;
the cordyceps feed additive is one or more of hirsutella sinensis liquid zymophyte liquid, hirsutella sinensis liquid zymophyte powder, hirsutella sinensis liquid zymophyte liquid spray-dried powder and hirsutella sinensis solid culture.
2. The method for producing high-quality nutritional poultry eggs according to claim 1, wherein the hirsutella sinensis liquid fermented liquid is prepared by the following method: the hirsutella sinensis strain is inoculated into a seed culture medium and subjected to shake cultivation for 4-10 days at the temperature of 12-20 ℃ to obtain hirsutella sinensis liquid strain, and then the hirsutella sinensis liquid strain is inoculated into a fermentation culture medium and fermented at the temperature of 12-20 ℃ until the concentration of fermentation broth hypha reaches 8% -15%.
3. The method for producing high-quality nutritional poultry eggs according to claim 2, wherein the hirsutella sinensis liquid fermented mycelium powder and the hirsutella sinensis liquid fermented bacterium liquid spray-dried powder are respectively prepared by the following methods: performing solid-liquid separation on the hirsutella sinensis liquid zymocyte liquid to respectively collect zymotic fluid and mycelium, drying the mycelium at the temperature of 45-90 ℃ until the moisture content is reduced to below 6.0%, crushing and sieving to obtain hirsutella sinensis liquid zymocyte powder; and concentrating, homogenizing and spray-drying the fermentation liquor to obtain the hirsutella sinensis liquid fermentation liquor spray-dried powder.
4. The method for producing high-quality nutritional poultry eggs according to claim 2, wherein the hirsutella sinensis solid culture is prepared by the following method: inoculating hirsutella sinensis strains to a seed culture medium for culture to obtain hirsutella sinensis liquid strains, then inoculating the hirsutella sinensis liquid strains to a sterilized and cooled solid fermentation culture medium for solid fermentation culture, wherein the inoculation amount is 10-50% v/w of the dry weight of the solid fermentation culture medium, culturing for 6-14 weeks at 14-18 ℃ until the color of mycelia on the surface of a culture is changed into yellow brown, collecting the mycelia obtained by solid fermentation culture, drying at 50-90 ℃ until the moisture content is reduced to below 6.0%, and crushing and sieving to obtain the hirsutella sinensis liquid strains.
5. A method of producing a high quality, nutritious egg as claimed in claim 1, wherein: adding 10-100L of hirsutella sinensis zymophyte liquid or 1-10 Kg of hirsutella sinensis zymophyte liquid spray-dried powder into every 1000L of egg-laying poultry drinking water.
6. A method of producing a high quality, nutritious egg as claimed in claim 1, wherein: adding 10-100 Kg of hirsutella sinensis fermentation broth spray-dried powder or 5-50 Kg of hirsutella sinensis liquid fermentation mycelium powder or 5-50 Kg of hirsutella sinensis solid culture into 1000Kg of laying fowl feed to prepare daily ration for laying fowl.
7. A method of producing a high quality, nutritious egg as claimed in claim 1, wherein: 50-200 Kg of Chinese hirsutella sinensis fermented liquid spray-dried powder is added into every 1000Kg of premix to prepare cordyceps premix, and then the cordyceps premix is utilized to prepare laying poultry daily ration containing 1-10% of the cordyceps premix in the laying poultry feed.
8. A method of producing a high quality, nutritious egg as claimed in claim 1, wherein: adding 10-100 Kg of Chinese hirsutella sinensis liquid fermentation mycelium powder, Chinese hirsutella sinensis solid culture or Chinese hirsutella sinensis liquid fermentation bacterium liquid spray drying powder into every 1000Kg of premix to prepare cordyceps premix, and preparing laying poultry daily ration containing 0.5-5% of the cordyceps premix in laying poultry feed by utilizing the cordyceps premix.
9. A method of producing a high quality, nutritious egg as claimed in claim 2, wherein: the seed culture medium is as follows: 0.5-3.0% of glucose, 0.5-3.0% of corn flour, 0.5-5.0% of potato juice, 0.1-1.5% of yeast extract, 0.5-5.0% of fish meal, 0.01-0.05% of folic acid, 0.5-1.5% of agar, 0.02-0.05% of vitamin C, 0.5-5.0% of peptone, 0-0.05% of magnesium sulfate, 0-0.05% of monopotassium phosphate and 6.0-7.0 of pH value.
The fermentation medium is as follows: 0.5-2.0% of glucose, 0.5-2.5% of corn flour, 1.5-5.0% of potato juice, 0.1-1.0% of urea, 0.5-5.0% of fish meal, 0.5-3.0% of silkworm chrysalis meal, 0.5-1.5% of yeast extract powder, 1.5-5.0% of jerusalem artichoke, 0.01-0.05% of folic acid, 0.5-1.5% of yeast extract, 0-0.05% of magnesium sulfate, 0-0.05% of potassium dihydrogen phosphate and 6.0-7.0 of pH value.
10. A method of producing a high quality, nutritious egg as claimed in claim 2, wherein: solid medium: the solid fermentation culture medium is composed of one or more of glucose powder, silkworm chrysalis powder, egg powder, corn flour, fish meal, rice flour, millet powder, soybean cake powder, wheat flour, barley powder, oat powder or buckwheat powder, the content of the solid fermentation culture medium is 35% -40% w/w, the auxiliary materials are one or more of wheat bran, sawdust, coconut palm, peptone, yeast extract, potassium dihydrogen phosphate and magnesium sulfate, the content of the auxiliary materials is 5% -15% w/w of the solid fermentation culture medium, and the balance is water.
11. A high-quality nutritional poultry egg, which is characterized in that: the poultry egg is produced by the method of claims 1-10.
12. The application of hirsutella sinensis and a culture thereof is characterized in that: is used for feeding high-quality nutritional egg-laying poultry.
CN202011477612.1A 2020-12-15 2020-12-15 Production method of high-quality nutritional poultry eggs and products thereof Pending CN112617049A (en)

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Application publication date: 20210409