JP2003052338A - Functional egg and feed for poultry farming - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a functional egg containing cryptoxanthin having provitamin A action, anti-oxidant action and cancer inhibitory action in a high concentration and feed for poultry farming for obtaining the functional egg and to provide a method for producing the functional egg. SOLUTION: This feed for poultry farming is obtained by formulating feed with a material containing cryptoxanthin in a high concentration which is pulp obtained by squeezing, filtering, or sieving a fruit of citrus fruits and centrifuging the fruit juice or an enzymatically treated material of the pulp or an enzymatically treated material of strained lees. This functional egg containing cryptoxanthin in a high concentration is obtained by feeding the feed for poultry farming to a laying hen. This method for producing the functional egg is also provided.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a functional egg having a high content of cryptoxanthin having a provitamin A action, an antioxidant action, and a carcinogenesis inhibiting action, and a poultry feed and a functional egg for producing the functional egg. The present invention relates to an egg manufacturing method.

[0002]

BACKGROUND OF THE INVENTION β-Cryptoxanthin is one of carotenoids that is often contained in citrus fruits, and among them, mandarin-based fruits such as mandarin oranges are
A large amount of β-cryptoxanthin is contained as a main component. β-cryptoxanthin is a provitamin A
Not only has activity, but in recent years its high antioxidant effect,
It became clear that it has a carcinogenic inhibitory effect (Biol.
Pharm. Bull. 18 (2), 227 (199
5)), it is expected to be used for functional foods. However, what is currently being investigated is a β-cryptoxanthin-rich juice (JP-A-11-056314), a carotenoid and a carotenoid-rich powder for food additives with an enhanced β-cryptoxanthin content (special (Kai 2000-23637), and there is considerable room for effective use.

[0003] On the other hand, turning to the eggs, many eggs with a high concentration of specific nutrients are being developed with the aim of increasing the added value of the eggs. For example, chicken eggs containing vitamin E, iodine, etc. at high concentrations are already sold under many brand names. Furthermore, shrimp (krill)
Chicken eggs containing astaxanthin, which is one of the same carotenoids that are abundantly contained in yeast and green algae, have been developed (Japanese Patent Laid-Open No. 143864/1995), and have a high content of β-cryptoxanthin having an antioxidant effect and a carcinogenesis suppressing effect. Expectations for high value-added eggs are high.

In the 1940s and 1940s, the consumption amount of Wenzhou mandarin oranges per person was close to 20 kilograms. However, it has decreased sharply thereafter and is now less than 7 kilograms, which means a rapid decrease in the intake of β-cryptoxanthin. Moreover, it is considered that Unshu mandarin oranges are seasonal and generally eaten in large amounts in winter, and the intake amount of β-cryptoxanthin also increases in winter. From this, it is significant to add a functional ingredient such as β-cryptoxanthin to an egg that has a constant amount to be eaten throughout the year.

It is known that β-cryptoxanthin is contained in the egg yolk of general chicken eggs, although the amount is small. It is considered that this is derived from corn, which is the main component of the egg feed. It has also been reported that carotenoids (xanthophylls) such as lutein, zeaxanthin, and astaxanthin are also transferred to egg yolk (Okayama Univ., 77, 1-8 (199).
1), Comp. Biochem. Physiol. ，
70A, 619-621 (1981), Journal of Japan Poultry Society, 37 (3), 162-169 (2000)). From this, if the citrus fruit containing a large amount of β-cryptoxanthin is added to the poultry feed and given to the laying hens,
It can be envisioned that it will be possible to prepare chicken eggs containing β-cryptoxanthin.

[0006]

However, in general, the amount of citrus added to the egg feed is limited to 3% or less due to the low nutritional value of citrus. For example, the concentration of β-cryptoxanthin in chicken eggs obtained by adding 3% of Unshu mandarin orange juice to the feed and feeding the eggs to the laying hens has a low transfer rate to hen's eggs. There was a problem that the amount was not sufficient to exert the effect. Therefore, the development of a functional egg containing β-cryptoxanthin has not been performed yet.

[0007] It is an object of the present invention to provide a functional egg containing β-cryptoxanthin and a poultry feed containing the β-cryptoxanthin-rich content therefor.

[0008]

[Means for Solving the Problems] As a result of intensive studies for solving such problems, the present inventors have found that the feed obtained by adding citrus fruit pulp or enzyme-treated products to laying chickens. By feeding, the transfer rate of β-cryptoxanthin to egg yolk can be increased by adding a small amount,
It has been found that a functional egg having a high content of cryptoxanthin can be obtained, and the present invention has been completed.

That is, the first aspect of the present invention is the edible portion 1 of the egg.
The gist is a functional egg characterized by containing 0.5 mg or more of cryptoxanthin per 00 g. The second of the present invention is a gist of a feed for poultry farming, characterized in that a high content of cryptoxanthin derived from citrus fruits is incorporated into the feed, wherein the high cryptoxanthin derived from citrus fruits is used. The inclusions are preferably those obtained by enzymatically treating the squeezed lees of citrus fruits, the pulp obtained by centrifuging the juice of citrus or the pulp obtained by centrifuging the juice of citrus. Is a poultry feed. Also here
The citrus fruit is a feed for poultry, preferably Satsuma mandarin oranges. Further, the third aspect of the present invention is the second aspect of the present invention.
The gist of the method for producing a functional egg according to the first aspect of the present invention is to feed the poultry feed of (1) to an laying hen and collect the eggs.

[0010]

BEST MODE FOR CARRYING OUT THE INVENTION The present invention will be described in detail below. First, the second poultry feed of the present invention will be described. The poultry feed of the present invention is characterized in that the feed containing a high content of cryptoxanthin derived from citrus fruits. The cryptoxanthin in the present invention is one or two or more compounds selected from 3-hydroxy-carotene and its stereoisomer or its fatty acid ester or its protein conjugate, for example, β-cryptoxanthin, Examples include α-cryptoxanthin and its cis isomer, and cryptoxanthin palmitate in which a fatty acid is ester-bonded to a hydroxyl group, cryptoxanthin myristate, and cryptoxanthin laurate. Among them, since β-cryptoxanthin is contained in a large amount in citrus fruits, the β-cryptoxanthin concentration is also highest in the functional egg.

The citrus fruits in the present invention include Satsuma mandarin orange, Iyokan, summer mandarin orange, hasaku, ponkan, navel orange, lemon, valencia orange,
Examples include fruits such as grapefruit, and any varieties equivalent or similar to these can be used. Of these, mandarin-based fruits are preferable because they have a higher content of cryptoxanthin than other citrus fruits, and are most preferable because the content of cryptoxanthin in Satsuma mandarin is high.

The high content of cryptoxanthin derived from citrus fruits in the present invention is preferably one obtained by enzymatically treating the squeezed lees of citrus fruits, or pulp or citrus obtained by centrifuging the juice of citrus fruits. Examples include pulp obtained by centrifuging fruit juice and treated with an enzyme. Hereinafter, these manufacturing methods will be described. The citrus fruit is squeezed by an in-line squeezing machine, a chopper helper squeezing machine, a brown squeezing machine, or the like to prepare the juice, and then a paddle type or screw type squeezing machine is used to remove the squeezing lees. It is filtered or sieved with a finisher.

The first one, which is obtained by subjecting the squeezed lees of citrus fruits to the enzymatic treatment, can be obtained by subjecting the squeezed lees to the enzymatic treatment. Examples of the enzyme agent used include pectinase, cellulase, hemicellulase, protease, lipase, protopectinase, malation enzyme and the like. These enzyme agents may be used alone or in combination of two or more. Liquids of these enzyme agents can be added to the squeezed lees as they are, and powdery ones are preferably dissolved in a small amount of water in advance and then added to the squeezed lees. The amount of enzyme agent added varies greatly depending on the enzyme titer, but in general,
It is preferable to adjust the amount in the range of 0.01 g to 100 g per 1 kg of squeezed lees. The time required for the enzyme treatment is 30 minutes to 24 hours, the enzyme treatment temperature is 10 to 70 ° C., and the reaction pH.
Is preferably 2.5 to 7.0.

The squeezed lees after the enzymatic treatment can be dehydrated by filtration or centrifugation in order to further increase the concentration of cryptoxanthin. Furthermore, it is possible to remove water-soluble components and enzyme agents by adding water and stirring and then dehydrating. Furthermore, by repeating this operation, the concentration of cryptoxanthin can be increased. Further, by performing the freeze / thaw operation after the addition of the enzyme agent, there is an effect that the solid-liquid separation is promoted, and the filtration or centrifugation operation becomes easy.

The enzyme-treated product thus obtained can be used as it is as a feed for poultry, but it is preferably dried to facilitate storage. As a drying method, a conventionally known drying method can be used,
In order to prevent reduction due to decomposition of cryptoxanthin, it is preferable to use a freeze drier, a spray drier, a fluidized bed drier, a vacuum drier, etc. and suppress drying at a high temperature as short as possible.

In the enzyme-treated product of the obtained juice cake, cryptoxanthin is 2 mg to 500 per 100 g of dry weight.
mg contained.

The second pulp, which is obtained by centrifuging the juice of citrus fruits, has a pulp obtained by filtering or sieving the squeezed lees, and centrifuging the juice to control the amount of the precipitate. A pulp is obtained which is a precipitate. Centrifugation at this time, using the product of centrifugal force and its duration as an index,
It is preferable to carry out at 500 × g · min to 1,000,000 × g · min. In addition, light centrifugation (3,000 xg
・ After centrifuge, centrifuge (3,000 xg)
It is also possible to increase the concentration of cryptoxanthin in the pulp by carrying out (min. Or more). This pulp is
It is dried or silage-stored together with squeezed lees and used as a feed for cattle, but is not used at all as a feed for poultry due to its low nutritional value. This pulp may be blended into the poultry feed as it is, but it is preferably dried to facilitate storage. As the drying method, a conventionally known drying method can be used, but in order to prevent reduction due to decomposition of cryptoxanthin, a freeze dryer, a spray dryer, a fluidized bed dryer, a vacuum dryer, or the like can be used as much as possible. It is preferable to suppress the drying at high temperature for a short time. Cryptoxanthin contained in the pulp thus obtained had a dry weight of 10
It is contained in an amount of 5 mg to 500 mg per 0 g.

The third pulp obtained by centrifuging the juice of citrus fruits is treated with an enzyme, and the pulp is treated by adding an enzyme agent to the pulp. Enzyme agents include pectinase, cellulase, and
Hemicellulase, protease, lipase, protopectinase, malation enzyme and the like are used.
These enzyme agents may be used alone or in combination of two or more. Liquids of these enzyme agents can be added to the squeezed lees as they are, and powdery ones are preferably dissolved in a small amount of water in advance and then added to the squeezed lees. The amount of the enzyme agent added varies greatly depending on the titer of the enzyme, but it is generally preferable to adjust it in the range of 0.01 g to 100 g per 1 kg of squeezed lees. The time required for the enzyme treatment is 30 minutes to 24 hours, the enzyme treatment temperature is 10 to 70 ° C., and the reaction pH is 2.5 to 7.
0 is preferred.

The pulp which has been subjected to the enzyme treatment can be dehydrated by filtration or centrifugation in order to further increase the concentration of cryptoxanthin. Furthermore, it is possible to remove water-soluble components and enzyme agents by adding water and stirring and then dehydrating. Furthermore, by repeating this operation, the concentration of cryptoxanthin can be increased. Further, by performing the freeze / thaw operation after the addition of the enzyme agent, there is an effect that the solid-liquid separation is promoted, and the filtration or centrifugation operation becomes easy.

The enzyme-treated product thus obtained can be used as it is as a poultry feed, but it is preferably dried to facilitate storage. As a drying method, a conventionally known drying method can be used,
In order to prevent reduction due to decomposition of cryptoxanthin, it is preferable to use a freeze drier, a spray drier, a fluidized bed drier, a vacuum drier, etc. and suppress drying at a high temperature as short as possible. The enzyme-treated pulp thus obtained contains 20 mg to 1,000 mg of cryptoxanthin per 100 g of dry weight.

The feed for poultry raising of the present invention can be obtained by adding the high content of cryptoxanthin derived from citrus fruits prepared as described above to a usual feed. The mixing ratio in the feed is the initial content of cryptoxanthin,
It changes depending on the number of washings with water after adding the enzyme agent,
Generally, 0.1-10%, preferably 0.5-3%
Is. If the added amount is less than this concentration range, it will be difficult to collect functional eggs containing a sufficient amount of cryptoxanthin, and if the added amount is more than this, the nutritional value of the feed will be low, and only short-term poultry farming will be possible. This is not preferable.

The first functional egg of the present invention can be obtained by feeding the above-mentioned poultry raising feed to a laying hen and collecting the egg. The functional egg of the present invention contains cryptoxanthin in an amount of 0.5 mg or more per 100 g of the edible portion of the egg. It is thought that carotenoids require about 6 mg per day to maintain human health such as prevention of carcinogenesis, but it is better to secure 6 mg with multiple carotenoids than to cover all with one carotenoid. Is considered to be favorable for maintaining and promoting health, and about 1 milligram per day is considered to be the optimal intake to be assigned to cryptoxanthin (Agriculture this month, September issue, 28 (19).
98)). Generally, a chicken egg is M size 58 g or more 64
The standard is less than 70 grams, and L size is 64 grams or more and less than 70 grams, and the shell portion is about 10 to 11%, so the edible portion is a standard chicken egg and 50 to 6 per egg.
It is considered to be about 0 grams. If two functional eggs containing 0.5 mg of cryptoxanthin in 100 g of the edible portion of the egg are eaten per day, more than half of the daily required amount of cryptoxanthin can be secured.
Eggs containing cryptoxanthin at concentrations below this concentration require a large amount of eggs to be ingested every day, and conversely, there is a possibility that problems may occur due to uneven distribution of nutrients for maintaining and improving health, which is not preferable.

[0023] For the purpose of increasing the concentration of cryptoxanthin in the functional egg and for stabilizing the cryptoxanthin in the feed, further functional components other than that are transferred into the egg to exert a synergistic effect with cryptoxanthin. For the purpose, vitamins (vitamin A, vitamin D, vitamin K, vitamin P, vitamin E, vitamin B, vitamin C and its derivatives, etc.), carotenoids other than cryptoxanthin, lecithin, polyphenol along with pulp and enzyme-treated products. It is also possible to mix feeds with oils and fats, vegetable oil meal, organic acids, amino acids, glutathione, citric acid, phosphoric acid, enzyme agents, antioxidants and the like.

[0024]

EXAMPLES The present invention will be specifically described below with reference to examples. The present invention is not limited to these examples.

(Method of measuring cryptoxanthin concentration) High-performance liquid chromatography (HPLC) was used to measure the cryptoxanthin concentration. As a HPLC device, LC-10A manufactured by Shimadzu Corporation was used, and Re manufactured by Waters Co. was used.
A solve C18 (φ3.9 × 150 mm) column was connected and a sample dissolved in methanol was introduced. The mobile phase was methanol: ethyl acetate = 7: 3, column temperature 30.
Analysis was carried out at a temperature of 450 ° C., a flow rate of 1.0 ml / min, and a detection wavelength of 450 nm. To prepare an HPLC test sample from pulp, squeezed lees, eggs, etc., 10 ml of ethanol was added to 10 g of the sample, followed by filtration and washing and extraction with ethanol until the residue was no longer colored. This ethanol solution (about 50m
l) was placed in a separatory funnel, and the same amount of diethyl ether and distilled water were put therein. Then, nitrogen was bubbled, and the mixture was shaken and distributed to the diethyl ether layer. After repeating the same operation two more times, the diethyl ether layer was moved to 10 m with an evaporator.
The mixture was concentrated to about 1 and the same amount of 10% KOH methanol solution was added to the mixture, followed by saponification at 20 ° C for 1 hour. Distilled water was added to this diethyl ether solution, and the mixture was shaken in a separating funnel and washed with distilled water until the distilled water layer became neutral. After anhydrous sodium sulfate was added to the diethyl ether layer for dehydration and filtration, the solvent was distilled off and the HPLC mobile phase was added to the sample to obtain an HPLC test sample.

Example 1 [Administration of Satsuma Mandarin Pulp] After squeezing the fruits of Satsuma mandarin orange with an in-line juicer, 0.5
It was filtered with a mm screen finisher. The obtained fruit juice was centrifuged (3,000 × g, 2 minutes) with a centrifuge manufactured by Westfalia Co. to obtain pulp of Satsuma mandarin orange. The pulp of Satsuma mandarin orange was freeze-dried to prepare a dried product of Satsuma mandarin pulp. The pulp contained 22.8 mg / 100 g of cryptoxanthin.
After 10 weeks of egg collection chickens (white leg breed) were preliminarily bred with the basic feed shown in Table 1, the basic feed was fed with 1.5% of dried Satsuma mandarin pulp. The animals were reared for another 2 weeks. Eggs produced on the morning of the end of the test were collected, egg yolks were collected, and freeze-dried. When the content of cryptoxanthin in egg yolk was measured, the edible portion 100
Functional eggs containing 0.56 mg / g and 0.27 mg / yolk of cryptoxanthin were obtained (Table 2).

[0027]

[Table 1]

Example 2 [Administration of Enzymatically Treated Wenzhou Mandarin Orange Juice] The fruit of Wenzhou mandarin orange was squeezed by an in-line squeezing machine and then 0.5
It was filtered with a mm screen finisher. To 100 parts by weight of the squeezed lees separated by filtration, 1 part by weight of a feed complex enzyme dolicerase (containing protease, cellulase, pectinase, manufactured by Kyowa Fermentation Co., Ltd.) dissolved in 10 parts by weight of distilled water was added, and 45 The reaction was carried out at 8 ° C. for 8 hours, the water was removed by filtration, and then vacuum drying was performed. Cryptoxanthin was contained in the dried product of the enzyme-treated Unshu mandarin orange juice residue at 17.9 mg / 100 g. The same test as in Example 1 was carried out except that 1.9% of the dried product of enzyme-treated Unshu mandarin orange juice was added in place of the dried product of Unshu mandarin pulp, and the concentration of cryptoxanthin in egg yolk was measured. As a result, 0.75m per 100g of edible portion
g, a functional egg containing 0.36 mg of cryptoxanthin per egg yolk was obtained (Table 2).

Example 3 [Administration of Enzymatically Treated Satsuma Mandarin Pulp] After squeezing the fruits of Satsuma mandarin orange with an in-line juicer, 0.5
It was filtered with a mm screen finisher. The obtained fruit juice was centrifuged (3,000 × g, 2 minutes) with a centrifuge manufactured by Westfalia Co. to obtain pulp of Satsuma mandarin orange. To 100 parts by weight of this Satsuma mandarin pulp was added 1 part by weight of the feed complex enzyme dolicerase (containing protease, cellulase, pectinase, manufactured by Kyowa Fermentation Industry Co., Ltd.) in 10 parts by weight of water, and the mixture was added at 45 ° C. for 8 hours. The reaction was carried out, the water was removed by filtration, and then vacuum drying was carried out. 78.2 mg / 100 g of cryptoxanthin was contained in the dried product of the enzyme-treated Wenshu mandarin orange juice cake. The same test as in Example 1 was performed except that the enzyme-treated dried product of Satsuma mandarin pulp was added in place of 1.5% of the dried product of Satsuma mandarin pulp, and the concentration of cryptoxanthin in egg yolk was measured. As a result, functional eggs containing 1.38 mg per 100 g of edible portion and 0.67 mg per egg yolk of cryptoxanthin were obtained (Table 2).

Comparative Example 1 [Administration of Wenzhou Mandarin Orange Juice] The fruit of Wenzhou mandarin orange was squeezed by an in-line squeezing machine and then 0.5
It was filtered with a mm screen finisher. The filtered squeezed cake was freeze-dried to obtain a dried product of Wenzhou mandarin orange squeezed cake. In the dried product of this enzyme-treated Wenzhou mandarin orange juice,
Cryptoxanthin was contained at 2.27 mg / 100 g. The same test as in Example 1 was carried out except that 15% of the dried product of Unshu mandarin orange juice was added instead of the dried product of Unshu mandarin pulp, and the concentration of cryptoxanthin in egg yolk was measured. As a result, 0.23m per 100g of edible portion
g, chicken eggs containing 0.11 mg of cryptoxanthin per egg yolk were obtained (Table 2). Furthermore, due to the fact that a lot of Satsuma mandarin juice cake was added to the feed, after being raised for 2 weeks,
A decrease in egg production and a significant decrease in chicken weight were observed.

[0031]

[Table 2]

From the above results, by adding Satsuma mandarin pulp and enzyme-treated Satsuma mandarin juice dregs to the feed, the same amount of cryptoxanthin was laid as compared with the case of adding Shunshu mandarin dregs to the feed. It was found that the rate of transfer of contained cryptoxanthin to egg yolk was high even when administered to Escherichia coli, and as a result, a functional egg containing 0.5 mg or more of cryptoxanthin per 100 g of the edible portion was obtained. .

[0033]

According to the feed for poultry raising of the present invention, the rate of transfer of cryptoxanthin to egg yolk is remarkably high as compared with the case where the squeezed lees are used as it is as a feed for poultry raising. Among them, when the squeezed lees containing the same amount of cryptoxanthin as the pulp are fed to the laying hens, the use of pulp requires less addition, so the amount of low-nutrition pulp added to the feed is low. It is possible to suppress.

Further, the feed amount for chickens containing enzyme-treated pulp can further increase the amount of cryptoxanthin transferred to egg yolk, and contains 1 mg or more of cryptoxanthin per 100 g of the edible portion of the egg. It is possible to collect functional eggs. By doing so, it becomes possible to easily ingest more cryptoxanthin than the daily required amount.

By eating the functional egg of the present invention, it is possible to easily ingest cryptoxanthin, which is one kind of carotenoid useful for maintaining and promoting health such as provitamin A action, antioxidant action and carcinogenesis suppressing action. Becomes

Claims (7)

[Claims] 1. 0.5 mg per 100 g of the edible portion of the egg
A functional egg containing the above cryptoxanthin. 2. A poultry feed, comprising a feed containing a high content of cryptoxanthin derived from citrus fruits. 3. The poultry feed according to claim 2, wherein the high content of cryptoxanthin derived from citrus fruits is obtained by enzymatically treating the squeezed lees of citrus fruits. 4. The poultry feed according to claim 2, wherein the high content of cryptoxanthin derived from citrus fruits is pulp obtained by centrifugation of citrus fruit juice. 5. The poultry feed according to claim 2, wherein the high content of cryptoxanthin derived from citrus fruits is a pulp obtained by centrifuging citrus juice and subjected to enzyme treatment. 6. The poultry feed according to any one of claims 2 to 5, wherein the citrus fruit is Satsuma mandarin orange. 7. The method for producing a functional egg according to claim 1, wherein the poultry raising feed according to any one of claims 2 to 6 is fed to a laying hen to collect eggs.