JP2008005833A - Silage and method for preparing the same - Google Patents
Silage and method for preparing the same Download PDFInfo
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- JP2008005833A JP2008005833A JP2007140489A JP2007140489A JP2008005833A JP 2008005833 A JP2008005833 A JP 2008005833A JP 2007140489 A JP2007140489 A JP 2007140489A JP 2007140489 A JP2007140489 A JP 2007140489A JP 2008005833 A JP2008005833 A JP 2008005833A
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Abstract
Description
本発明は、これまで食用に適さず廃棄されていた里芋の親芋部分の有効利用に関し、とくに廃棄芋の家禽・家畜への飼料化に関するものである。 The present invention relates to the effective use of relative parts of taro that have been discarded and not suitable for food, and more particularly to the conversion of waste potatoes into poultry and livestock.
サトイモ(学名:Colocasia antiquorum SCHOTT)は、種芋の頂芽が伸長してその基部が肥大し親芋となり、親芋の側芽が伸長するにつれてその基部が子芋となり、同様にして子芋から孫芋、孫芋からひ孫芋ができる。子芋用種の親芋は不味で一部は種芋や家畜飼料への転用が図られているが、各生産地で大量の親芋が食用とならず廃棄されているのが現状である。 The taro (scientific name: Colocasia antiquorum SCHOTT) grows into the relatives of the buds with the apex of the seed buds growing and the bases of the seed buds growing, and the bases become pupae as the side buds of the relatives grow. You can make a great-grandson from a spear. Relatives of the seeds for pupae are tasteless and some are being diverted to seed pods and livestock feed, but at present, a large amount of relatives are not edible but discarded.
サトイモの肉質は、澱粉含量で粉質、粘質、中間に分けられ、これらは品種によって異なるが、同一品種でも親芋と子芋の肉質は必ずしも同一でない。芋の成分は水分70〜80%、炭水化物20%、繊維質1%、蛋白質0.7%、灰分1%ぐらいである。炭水化物は主に澱粉で、固形物中71%あり、ほかにガラクタン、ペントザンなどを含む。また、微量の蓚酸を含み、フィチンも乾物中1.3%ぐらいある。ビタミンA、Dは少ないが、B1は0.14mg%、Cは10mg%ぐらいある。無機物としては加里が多く、ほかに少量ずつのソーダ、石灰、苦土、燐酸、硫酸、けい酸、鉄、銅などを含む。 The meat quality of taro is divided into powdery, sticky, and intermediate depending on the starch content. These differ depending on the variety, but even in the same variety, the meat quality of relatives and pupae is not necessarily the same. The components of koji are 70-80% moisture, 20% carbohydrates, 1% fiber, 0.7% protein, and 1% ash. Carbohydrate is mainly starch, 71% in solid matter, and also contains galactan, pentozan, etc. It also contains a small amount of oxalic acid, and phytin is also about 1.3% in dry matter. Vitamin A and D are low, but B1 is about 0.14 mg% and C is about 10 mg%. Inorganic is a large amount of potassium, and also contains small amounts of soda, lime, bitter earth, phosphoric acid, sulfuric acid, silicic acid, iron, copper and the like.
BSEや鳥インフルエンザなどの人畜共通感染症が大きな社会問題になっていることから、酪農・畜産業に対する消費者の目は厳しいものがある。このような中、食の安心・安全に直接結びつく家畜の健康管理は重要な課題となっている。腸内細菌叢はその代謝活性や免疫調節能などを通じて宿主の健康に宿主の健康に重要な役割を果たしていることが知られているが、近年、腸内細菌叢を改善するプレバイオティクス(有用菌の増殖を促進したり、その活性を高める難消化性物質)プロバイオティクス(腸内細菌叢のバランスを改善する生菌添加物)が注目を集めている。 Because human-infectious diseases such as BSE and avian influenza have become a major social problem, consumers' eyes on the dairy and livestock industries are severe. Under such circumstances, health management of livestock that is directly linked to food security and safety is an important issue. It is known that intestinal microflora plays an important role in host health through its metabolic activity and immunoregulatory ability. In recent years, prebiotics that improve intestinal microbiota (useful) Probiotics (probiotic additives that improve the balance of the intestinal flora) are attracting attention because they are indigestible substances that promote or enhance the growth of fungi.
食品の分野では、ヨーグルトをはじめ機能性食品(発酵食品)の開発とその解明が進んでおり、近年、とくに遺伝子レベルによる検査法によって様々な有効微生物の分離・同定がなされている。これらの検査法を家畜に応用して、家畜の腸内細菌叢の状態を明らかにし、微生物叢を改善することができれば、いわゆるプレバイオティクス効果やプロバイオティクス効果を有した機能性飼料の開発が可能となる。ヨーグルトは、タンパク質に富んでいると同時に、胃液及び腸液の分泌を促進することにより他の食物の同化作用を向上させるため、栄養補給を目的として食されている。普通の牛乳を飲用すると下痢やその他消化器系の不調をもたらす体質(ラクターゼ欠乏症等)の人でも、ラクトース含量の減少している発酵乳であるヨーグルトならば摂取が可能である。また、腸内の有害菌に対するヨーグルト菌の拮抗的効果は、ヨーグルトの消化性が良いことと合わせて腸疾患の治療食として有効であることは周知のことである。 In the field of foods, the development and elucidation of functional foods (fermented foods) including yogurt are progressing, and in recent years, various effective microorganisms have been separated and identified by testing methods particularly at the gene level. If these inspection methods can be applied to livestock to clarify the state of gut microbiota in livestock and improve the microbiota, development of functional feeds with so-called prebiotic and probiotic effects Is possible. Yogurt is eaten for nutritional purposes because it is rich in protein and at the same time enhances the assimilation of other foods by promoting the secretion of gastric and intestinal fluids. Even people with a constitution (such as lactase deficiency) that can cause diarrhea or other digestive problems when drinking regular milk can be consumed with yogurt, which is fermented milk with a reduced lactose content. Further, it is well known that the antagonistic effect of yogurt against harmful intestinal bacteria is effective as a therapeutic food for intestinal diseases together with the good digestibility of yogurt.
従来、サイレージ等の乳酸発酵を主体とする発酵飼料は、気密容器内で乳酸菌により嫌気的に発酵されるものであった。例えば、芋類の残渣(ポテトパルプ)を乳酸生性能の高い糸状菌により発酵させたサイレージ及びその調製方法(特許文献1参照)や食用として利用されず廃棄されているマッシュルーム菌柄をサイレージ添加物とし、家畜飼料とするもの(特許文献2参照)が提案されている。 Conventionally, fermented feed mainly composed of lactic acid fermentation such as silage is anaerobically fermented by lactic acid bacteria in an airtight container. For example, silage obtained by fermenting moss residues (potato pulp) with filamentous fungi having high lactic acid biogenic performance, and its preparation method (see Patent Document 1) and mushroom fungi that are discarded without being used for foods are silage additives. And what is made into livestock feed (refer patent document 2) is proposed.
しかしながら、上記発生直後のポテトパルプは家畜の嗜好性が悪く、限られた時期に集中して排出されるため腐敗しやすく、通常のサイレージ化では品質が安定しない。したがって、これらの問題を解決する技術が求められている。 However, the potato pulp immediately after the occurrence is poor in the taste of livestock, and since it is concentrated and discharged at a limited time, it tends to rot, and the quality is not stabilized by ordinary silage formation. Therefore, a technique for solving these problems is required.
生のサトイモは約6千万/mlの乳酸菌を保有しているのみならず、この乳酸菌は10℃前後の低温度でも活発に発酵する特殊な乳酸菌であることが分かった。また、里芋は果糖やぶどう糖といった水溶性炭水化物(WSC)を20%以上含むところから、微生物を用いて発酵させることにより家畜用飼料としての有効利用が可能と考えられた。そして、本発明者らはサトイモ親芋の家畜用飼料としての利用法につき鋭意研究を進めた結果、本発明に到達したものである。
本発明の課題は、これまで廃棄されていたサトイモの親芋部分(以下、単にサトイモという)を有効に利用することであり、家禽・家畜飼料として有用なサイレージとその調製方法を提供することを目的とする。
It was found that raw taro not only has about 60 million / ml of lactic acid bacteria, but is also a special lactic acid bacterium that actively ferments even at low temperatures around 10 ° C. Moreover, since taro contains 20% or more of water-soluble carbohydrates (WSC) such as fructose and glucose, it was considered possible to effectively use it as a livestock feed by fermentation using microorganisms. As a result of intensive studies on how to use taro relatives as livestock feed, the present inventors have reached the present invention.
An object of the present invention is to effectively use a relative part of taro that has been discarded so far (hereinafter simply referred to as taro), and to provide a silage useful as poultry / livestock feed and a method for preparing the same. And
そこで、本発明のサイレージは、サトイモから可食部となる子芋等を採取した後の親芋を主原料とすることを第1の特徴とし、ヨーグルトを添加して乳酸発酵させることを第2の特徴とする。また、大麦、ビート、ふすまから選択される1種以上を副原料とすることを第3の特徴とする。さらに、この調整方法におけるサイロは厳重な気密性を必要とすることを第4の特徴とし、ここで得られたサイレージは、pHが4.0程度まで下がり発酵終了とすることを第5の特徴とする。さらにまた、このサイレージを発酵基質として用いて、他の食品残渣を再度混合発酵させることを第6の特徴とする。 Therefore, the silage of the present invention is characterized in that the first characteristic is to use relatives after collecting edibles and the like as edible parts from taro as the main raw material, and to add lactic fermentation with yogurt is the second feature. Features. A third feature is that at least one selected from barley, beet, and bran is used as a secondary raw material. Further, the silo in this adjustment method has a fourth feature that it requires strict airtightness, and the silage obtained here has a fifth feature that the pH is lowered to about 4.0 and the fermentation is finished. And Furthermore, the sixth feature is that another silage is mixed and fermented again using this silage as a fermentation substrate.
本発明は高い栄養価をもち、しかも家禽・家畜の嗜好性の高い良好なサイレージとなるばかりでなく、家禽・家畜の肉質を向上させる。更に、一般的な食品残渣の処理にも用いて、サイレージとして飼料化が図れることから食品残渣の有効活用とコストの削減も図れる。 The present invention not only provides good silage with high nutritional value and high palatability for poultry and livestock, but also improves the quality of poultry and livestock. Furthermore, since it can be used as a silage for general food residue treatment, the food residue can be effectively used and the cost can be reduced.
本発明の実施の形態を以下に示す実施例に基づいて説明する。 Embodiments of the present invention will be described based on the following examples.
まず、サトイモサイレージを調製した500kgタンクでの菌叢を表層・上層・中層でサンプリングした牧草生草(チモシー、ルーサン)及びサトイモの生菌数の分析結果を表1に示す。 First, Table 1 shows the results of analysis of the viable counts of pasture grasses (Timothy, Lusan) and taro samples obtained by sampling the flora in a 500 kg tank prepared with taro silage at the surface layer, upper layer, and middle layer.
表1から明らかなように、サトイモは元来多量の乳酸菌を保有していることが分かる。すなわち、サトイモは生の状態での発酵が十分可能であることが分かる。 As can be seen from Table 1, taro originally has a large amount of lactic acid bacteria. That is, it can be seen that taro can be sufficiently fermented in a raw state.
本発明のサイレージ用ヨーグルトは次のようにして製造する。
先ず、生乳を常法により60℃〜65℃、好ましくは60℃に加温する。次いで、この原料液を均質化処理する。この均質化処理によって乳脂肪球が細かく分散されたヨーグルト原液が得られる次いで、これを殺菌冷却する。殺菌はバッチ殺菌により70℃〜75℃の温度で約30分程度行なう。これにより、大腸菌等の有害菌は死活するもののタンパク質の変性は防止できる。次いで、常法に従い乳酸菌スタータ(脱脂乳で培養させたもの)を添加後、発酵培養してヨーグルトカードを得る。このヨーグルトカードを攪拌して液状ヨーグルトを得る。脱脂乳か脱脂粉乳を用いて市販の乳酸菌と独自に開発した植物性乳酸菌を添加して、ヨーグルトを得る。
The silage yogurt of the present invention is produced as follows.
First, raw milk is heated to 60 ° C. to 65 ° C., preferably 60 ° C., by a conventional method. Next, this raw material liquid is homogenized. By this homogenization treatment, a yogurt stock solution in which milk fat globules are finely dispersed is obtained, and this is then sterilized and cooled. Sterilization is performed by batch sterilization at a temperature of 70 ° C. to 75 ° C. for about 30 minutes. Thereby, although harmful bacteria, such as Escherichia coli, are killed and active, protein denaturation can be prevented. Subsequently, after adding a lactic acid bacteria starter (cultured with skim milk) according to a conventional method, fermentation culture is performed to obtain a yogurt card. The yogurt curd is stirred to obtain a liquid yogurt. Yogurt is obtained by adding commercially available lactic acid bacteria and plant lactic acid bacteria originally developed using skim milk or skim milk powder.
サトイモは水洗後、チョッパーで切断し、1リットル容プラスチックサイロにサイレージを調製した。ヨーグルトを1重量%添加した。ヨーグルトは、乳酸菌(D−Culture R−707及びYo−Fast1)をスターターとしたしたもので、乳酸菌数は1グラム当たり3×109個であった。副原料としてフスマを20重量%添加した。フスマは糖分の補強と水分調整の二つの効果がある。尚、副原料として、フスマに代えて大麦やビートを用いるものでも良い。 The taro was washed with water and cut with a chopper to prepare silage in a 1 liter plastic silo. 1% by weight of yogurt was added. Yogurt was a starter of lactic acid bacteria (D-Culture R-707 and Yo-Fast1), and the number of lactic acid bacteria was 3 × 10 9 per gram. As an auxiliary material, 20% by weight of bran was added. Fusuma has two effects: sugar reinforcement and moisture control. In addition, barley or beet may be used as an auxiliary material instead of bran.
サイロは室温で放置し、63日後に開封してサイレージの発酵品質を調べた。その結果を表2に示す。 The silo was left at room temperature and opened after 63 days to examine the fermentation quality of the silage. The results are shown in Table 2.
表2から明らかなように、サトイモの水分含有量は88.0%で、乾物中のCP(粗蛋白質)含量、WSC(水溶性炭水化物)含量はそれぞれ11.1%及び21.3%であった。尚、腐敗臭の原因となる酪酸の発生は見られなかった。 As is clear from Table 2, the water content of taro was 88.0%, and the CP (crude protein) content and WSC (water-soluble carbohydrate) content in the dried product were 11.1% and 21.3%, respectively. It was. In addition, the generation of butyric acid, which causes rot odor, was not observed.
得られたサイレージと比較するために、通常飼料として用いられるチモシーとアルファルファの水分含有量、乾物中のCP(粗蛋白質)含量、WSC(水溶性炭水化物)含量を表3に示す。 In order to compare with the obtained silage, Table 3 shows the water content of timothy and alfalfa, the CP (crude protein) content, and the WSC (water-soluble carbohydrate) content in dry matter, which are usually used as feed.
調製したサトイモサイレージの品質について得られた結果を表4に示す。 The results obtained for the quality of the prepared taro silage are shown in Table 4.
上記、表4・表5・表6・表7から分かるように、乳酸菌数は1千万個/g中〜9億個/gと安定しており、pHが4.0程度と低いことで大腸菌群は死滅する。サトイモサイレージには乳酸および酢酸の生成が見られ、特に酢酸が非常に高い数値を呈した事で、殺菌性が強く保存性が優れている。また、家畜の嗜好性も良く、サイレージとしての品質は良好であり、家禽・家畜に対する嗜好性は極めて良好であった。 As can be seen from Table 4, Table 5, Table 6, and Table 7, the number of lactic acid bacteria is stable at ~ 900 million / g out of 10 million / g, and the pH is as low as about 4.0. The coliforms die. Lactic acid and acetic acid are produced in taro silage, and especially because acetic acid has a very high numerical value, it has high bactericidal properties and excellent storage stability. Moreover, the preference of livestock was good, the quality as silage was good, and the preference for poultry and livestock was very good.
次に、鶏を対象家畜として、サトイモサイレージを給餌し微生物叢の改善試験を行った。
[試験方法]
(1)試験区
配合飼料のみで飼育した配合区
配合飼料にサトイモサイレージを30%添加したサトイモサイレージ区
(配合区 8羽 サトイモサイレージ区 8羽)
(2)品種
ハヤマ地鶏 父:レッドコーニッシュ・母:ロードアイランドレッド
(3)飼育から屠殺までの経緯
導入日2006年5月10日前後 森孵化場から生産者は宮崎県内で放し飼いした後、航空機で移送。
屠殺 8月18日 北海道酪農大学内
(4)飼育方法
配合区は、ヒナ飼料は0〜20日令、後期飼料(抗生物質添加配合)は20〜50又は60日令
仕上げ飼料はそれ以降100日令まで飼育した。
サトイモサイレージ区は、ヒナ飼料を10日令まで給与し、それ以降はサトイモサイレージを混合配合した飼料で飼育した。
混合割合は、サトイモサイレージ30%、煮サトイモ10%を仕上げ飼料60%に混合、攪拌したもので、約100日令まで飼育
した。
Next, with chicken as the target livestock, taro silage was fed and a microbiota improvement test was conducted.
[Test method]
(1) Test plots Mixed plots fed only with mixed feeds Satomo silage plots with 30% taro silage added to mixed feeds (8 mixed plots and 8 taro silage plots)
(2) Variety Hayama local chicken Father: Red Cornish / Mother: Rhode Island Red (3) Background from breeding to slaughter Date of introduction: around May 10, 2006 Producers from Mori Hatchery after free-raising in Miyazaki Prefecture In transport.
Sacrifice August 18 Hokkaido Dairy University (4) Breeding method The chick feed is 0 to 20 days for chick feed, 20 to 50 or 60 days for late feed (with antibiotics added), and the finish feed is 100 days thereafter It was raised until the decree.
In the taro silage district, chick feed was fed up to 10 days of age, and after that, the taro silage was bred with a feed mixed with taro silage.
The mixing ratio is 30% taro silage and 10% boiled taro mixed with 60% finished feed and stirred.
did.
調査項目:1.腸内細菌叢(盲腸内容物)
鶏のOTU(便宜的分類)の試験に対して、ヒト腸内細菌叢で確立しているOTUを参考にして分類した。鶏にサトイモサイレージを配合して与えた区と既存の配合設計で与えた区の盲腸内の細菌叢をOTUで比較した場合、サトイモサイレージを与えた区において細菌叢の改善が確認できた。とくに、乳酸菌の増加は、胃や十二指腸内で死滅せず生きたまま通過し、盲腸内に到達し増加したものと考えられる。このことから、与えた飼料に含まれていた乳酸菌又は飼料中の成分が盲腸内に既存していた乳酸菌等に影響して増加したと考えられる。以上の結果からサトイモサイレージは機能性を持った飼料と考察される。とくに、盲腸内で既存している細菌叢に働きかけて改善がみられることからプレバイオティクス効果が認められた。
Survey items: Intestinal flora (cecal contents)
For the test of chicken OTU (convenient classification), classification was made with reference to OTU established in human intestinal flora. When the bacterial flora in the cecum of the group fed with taro silage in chickens and the group given in the existing formulation design were compared by OTU, the improvement of the bacterial flora was confirmed in the group fed with taro silage. In particular, the increase in lactic acid bacteria is thought to have increased in the stomach and duodenum, passing through without being killed and reaching the cecum. From this, it is considered that the lactic acid bacteria contained in the given feed or the components in the feed increased by affecting the lactic acid bacteria existing in the cecum. The above results indicate that taro silage is a functional feed. In particular, a prebiotic effect was observed because the bacterial flora existing in the caecum was improved.
調査項目:2.肉質:脂肪融点とTAB価 Survey items: 2. Meat quality: Fat melting point and TAB value
鶏の盲腸内菌叢で推定される分類群と異なる可能性があるが、参考として図2に各OTUで推定されるヒト腸内フローラ分類群を示した。OTUでは、338値はClostridium11で、配合区では検出されずサトイモサイレージ区のみ2.0検出された。また、369値のClostridium4においては、配合区で14.0の値がサトイモサイレージ区では20.0と約4倍増加した。Clostridium11は、Clostridium b aruettii11と、Clostridium4は、Clostridium orbiscindensとに分類される。また、657値は乳酸菌で、配合区が1.5に対してサトイモサイレージ区では4.0と約3倍弱増した。この分類群はラクトバチルス属やストレプトコッカス属が属する。この結果から、サトイモサイレージを生後10日令から与えることで、腸内細菌叢が配合区と比較して改善されたことが分かる。これは給与するサトイモサイレージの細菌叢の影響の結果と十分推測される。
Although it may be different from the taxonomic group estimated by the cecal flora of chickens, the human intestinal flora taxonomic group estimated by each OTU is shown in FIG. 2 as a reference. In OTU, the 338 value was
食品産業廃棄物を家畜の飼料する処理方法して、サトイモサイレージを用いた時の分析結果を表9と表10に示す。今回、サトイモサイレージ25%とオカラ25%そして配合飼料50%混合サイレージの分析結果を示した、尚サトイモサイレージ25%+オカラ35%+配合飼料40%でも良質のサイレージは得られた。オカラの他、病院の食品残渣35%に変えて混合サイレージにしても同様の結果得られる。 Tables 9 and 10 show the results of analysis when taro silage was used as a processing method for feeding food industry waste to livestock. This time, the analysis results of mixed silage with 25% taro silage, 25% okara and 50% mixed feed were shown. Good quality silage was obtained even with 25% taro silage + 35% okara + 40% mixed feed. In addition to Okara, similar results can be obtained by mixing 35% of food residue in hospitals and mixing silage.
サトイモサイレージは、食品残渣と混合してサイレージになる事は、これからの食品産業廃棄物を家畜の飼料化に関して新しい方法である事が分かった。 It became clear that taro silage was mixed with food residues and turned into silage was a new method for the conversion of food industry waste into livestock feed.
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