JP2008113586A - Method for producing high functional milk - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing high function milk comprising a total system for producing high functional milk that is enhanced in the antioxidation activities and enhanced in the content of conjugated linoleic acid. <P>SOLUTION: The method for producing high functional milk comprises adding soy sauce lees yielded as a byproduct, when manufacturing the soy sauce so as to enhance the antioxidation activity of live stock milk and also can enhance the content of the conjugated linoleic acid. This method is characteristic, in obtaining high functional milk, simultaneously, in not only a single function but also two functions, but is also characteristic in making the conjugated linoleic acid secreted in the milk, despite of the soy sauce lees containing no conjugated linoleic acid. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention relates to a system that imparts antioxidant activity to livestock milk and / or adds conjugated linoleic acid, and is characterized by the use of soy sauce cake.

  Japan's consumption of drinking milk continues to decrease year by year due to competition with other beverages, especially with the development of functional beverages. Under such circumstances, there is a concern about the development and survival of the dairy and dairy industry, and as one of the measures to overcome this, it is required to impart a functional action to milk. “Milk” by type according to the Ministerial Ordinance of Milk, etc. means unadded, natural milk. Therefore, in order to impart a functional action to this milk, selection of feed materials to be fed to the dairy cow and breeding management are important.

  The present inventors paid attention to the antioxidant activity of milk and the action of conjugated linoleic acid as the functional action of milk, but no examples of succeeding in improving these functions stably have been found.

  The present inventors, for the first time, can produce functional milk that not only has good flavor, but also has increased antioxidant activity and conjugated linoleic acid content by feeding soy sauce cake, which is an unused resource, to dairy cows. Although the headline and the present invention have been completed, such knowledge has not been known so far and is novel.

  In Japan, about 1 million tons of soy sauce is produced annually, and soy sauce cake is generated almost 100,000 tons. Most of the soy sauce cake produced in large quantities has been treated as industrial waste, but recently it is expected to be used for feed due to the utilization of unused resources.

  Soy sauce cake contains nutrient components similar to those of high quality legume (alfalfa) (about 20% protein, energy: about 70% total digestible nutrient (TDN), etc.) and has good digestibility by cattle. Moreover, since the salt requirement and salt tolerance of a cow are high, utilization of the soy sauce cake containing 6 to 8% of salt is also easy.

  Soy sauce cake can be used as a feed to replenish bovine nutrients and energy sources, but so far no examples have been evaluated or used as a feed material that imparts special functionality to milk.

  By supplying soy sauce cake to dairy cows, the present inventors maintain the function of rumen normally, and whether or not functional effects such as antioxidant activity can be imparted to milk without impairing flavor. In earnest research, in the process, it was found for the first time that not only the antioxidant activity but also conjugated linoleic acid was added and added, and they were further enhanced over conventional milk.

  Soy sauce cake is a by-product of making soy sauce as follows. Mix steamed soybeans and roasted and crushed wheat, add seeds and ferment them to make koji. Saline is added to the koji and charged in the tank. After fermentation and ripening (lactic acid bacteria, yeast and koji are involved), the soy sauce is squeezed and soy sauce koji remains as a by-product.

  Since the components of soy sauce cake vary depending on the raw materials used for soy sauce production, it is necessary to know in advance the types of raw materials used in soy sauce, the component values of soy sauce cake, and the like. For example, depending on the type of soy sauce cake, the component content varies from 5 to 11% moisture, 19 to 24% crude protein, 11 to 23% crude fat, and 6 to 8% salt.

  As antioxidant components in soy sauce cake, oleic acid, isoflavone (daidzein, genistein), 4-hydroxy-2 (or 5) -ethyl-5 (or 2) -methyl-3 (2H) -furanone (HEMF), phytin Acids are known.

  There is Patent Document 1 in the literature referring to the antioxidant component of soy sauce koji, but there is no description on utilization to dairy cows, nor any mention of imparting antioxidant activity in milk.

  Soy sauce cake contains 0.12 to 0.24% of isoflavones in total of Daidzein and Genistein, but when these are administered to dairy cows, the antioxidant activity in the rumen is increased, and milk is further increased. Nothing is known about increasing the antioxidant activity of. Furthermore, it is not known at all that conjugated linoleic acid is added at the same time to increase its content.

  When focusing only on antioxidant activity, a method of feeding herbs to dairy cows is known as a method of imparting antioxidant activity to milk (Patent Document 2), but a method using soy sauce cake is not known. Conjugated linoleic acid is not originally contained in soy sauce cake, so there is no description in the known literature, and moreover, the content of conjugated linoleic acid is further increased by feeding soy sauce cake. Further, there is no description such as that the antioxidant activity and the addition of conjugated linoleic acid are performed simultaneously.

  In order to increase the antioxidant activity of milk, it is important to select an antioxidant substance (material) to be fed. Even a substance that is said to have an antioxidant effect is not necessarily administered to dairy cows to increase the antioxidant activity of milk. After being administered to dairy cows, it does not necessarily reach the milk because it passes through a complicated in vivo route, and it takes a lot of trial and error to confirm reaching the milk. Inventive step is recognized (for example, patent document 2). Furthermore, in the present invention, it has been confirmed that not only the antioxidant activity is imparted but also conjugated linoleic acid is added, and even more so.

  The types of active oxygen include superoxide, hydrogen peroxide, singlet oxygen, and hydroxy radical.

  Active oxygen generated in the body causes damage to DNA, peroxidation of fatty acids in biological membranes, oxidation of cysteine residues in proteins, etc. Cancer, myocardial infarction, diabetes, rheumatism, brain edema, cataract, atopy Causes dermatitis, aging, arteriosclerosis, senile dementia and the like.

  Factors that increase active oxygen include smoking, air pollution (car exhaust), ultraviolet light, food additives, environmental hormones, insecticides, pesticides, stress, electromagnetic waves, intense exercise (anoxic exercise), and lack of nutrients. is there.

  Antioxidant activity and antioxidant components are responsible for the antioxidant capacity in vivo, but both can be regulated by various nutritional components in food. It has been recognized that the intake of antioxidant foods is effective for maintaining and improving health, and recently, foods rich in antioxidants have attracted attention.

  Recently, expectations are also increasing for the ability to regulate immune function by antioxidant components.

  One method for measuring antioxidant activity is a method for measuring DPPH (1,1-diphenyl-2-cyclyl-hydrazyl) radical scavenging activity. Then, by measuring the DPPH radical scavenging activity, physiological functionalities such as miso, tea-based beverages, curry, and soba are evaluated. For example, most of the DPPH radical scavenging substances in miso are believed to be derived from melanoidin-related substances. Moreover, the main DPPH radical scavenging substances of tea-based beverages are catechins. The DPPH radical scavenging activity of curry is derived from the spice used. The buckwheat DPPH radical scavenger is rutin.

  It goes without saying that antioxidant activity is one of the important functions in milk. In milk, Vit. A (carotene), lactoferrin and the like are included, but it cannot be said that the antioxidant activity of milk is sufficient. Since milk is consumed in large quantities on a daily basis, if its antioxidant activity can be increased, the health significance of drinking milk can be further enhanced, and this point was successfully achieved. The present invention makes a great contribution to society.

  On the other hand, conjugated linoleic acid (CLA) has attracted attention as a functional component of milk. Conjugated linoleic acid is a general term for positional and geometrical isomers of linoleic acid (cis-9, cis-12 octadecadienoic acid) having a conjugated double bond, that is, having a conjugated diene structure. The positions of the double bonds are different positions such as 9 and 11, 10 and 12, 11 and 13. Cis-9, trans-11 octadecadienic acid accounts for 80% or more of CLA contained in dairy products. And the average CLA content in milk is 3 to 6 mg / g Fat, that is, 0.3 to 0.6% of the total fat, but the fluctuation range is large. Since the majority of CLA in milk is the cis-9, trans-11 CLA isomer, this isomer may be referred to as CLA.

  The effects of conjugated linoleic acid (cis 9, trans 11 CLA: CLA) (anti-cancer action, anti-allergic action, body fat reduction action, etc.) have been clarified, and CLA in milk has attracted attention as a human source of CLA. ing. Physiological actions of CLA include anti-cancer action, body fat reduction action, lipid metabolism regulation, anti-arteriosclerosis, immunoregulatory action, type II diabetes suppression action, anti-platelet action, anti-obesity, anti-allergic action, bone formation There are improvement, suppression of chronic nephritis, promotion of weight gain, improvement of feed efficiency, and the like (see Non-Patent Document 1).

  The CLA content in milk varies depending on factors such as changes in the diet of dairy cows, season, age (number of lactation), individuals, and microflora in the rumen. Among these, the influence of feeding feed contributes the most. Many attempts have been made to increase the CLA content in milk and livestock meat by changing the ingredients of the feed. The CLA content in the milk produced mainly by grazing is higher than that of house-dwelling milk fed with concentrated feed. Increasing the proportion of raw grass in the feed increases the CLA content in milk. Although fresh grass is attracting attention from such cases, there are significant quantitative and qualitative restrictions on the use of fresh grass (Non-patent Document 2).

  In terms of the use of fresh fresh grass, it is difficult to secure the quantity of fresh grass in terms of the cultivated area of pasture in Japan. In addition, since grass has seasonality, it is more difficult to secure raw grass with a constant quality in order to produce milk with a stable CLA content. Although it is desired to increase the CLA content in milk by feeding a concentrated feed or the like, a satisfactory method has not yet been found.

  In addition to the above-mentioned grass, fats and oils such as soybean oil, canola oil, safflower oil, linseed oil, sunflower oil and fish oil are known as feed materials for increasing the CLA content in milk. Raw grasses have problems in terms of ensuring quantity, and fats and oils have problems in adversely affecting the fermentation and metabolism of rumen. Therefore, although there are many research examples, it has not been put into practical use. On the other hand, since soy sauce cake does not contain CLA in the first place, it is not known at all that it has a CLA-adding action on milk.

  Since the health significance of drinking can be further enhanced if the CLA content of milk that is drunk on a daily basis can be increased, the Ministry of Agriculture, Forestry and Fisheries has been providing milk and beef with high added value and CLA content since FY2003. In order to produce, we are starting to focus on the promotion of grazing dairy farming.

Increasing the proportion of raw grass in the feed increases the CLA content in milk. However, because of the seasonal nature of pasture, it is difficult to secure fresh grass with stable quality throughout the year. Therefore, there is a demand for a material that has good palatability as a feed and can stably increase the CLA content and antioxidant activity in milk without adversely affecting the fermentation and metabolism in rumen.
JP 2002-309251 A Japanese Patent No. 34663737 Livestock Research, Vol.56, No.11, 1195-1201 (2002) J. et al. Dairy Sci. , 84 (10) 2295 (2001)

  In view of the importance of milk, an object of the present invention is to develop a new system for producing highly functional milk that can further enhance its added value and contribute to the health of the people.

  The present invention has been made for the purpose of solving the above-described problems, and the present inventors have focused on CLA among many functions of milk as a result of examinations from various directions. A number of materials containing CLA were tested.

  However, it was not successful, and the present inventors completely changed the normal idea of screening a target object from CLA-containing materials, and paid this from materials not containing CLA. By doing so, the technical problem of increasing the CLA content in the animal body was extremely difficult to solve.

  Therefore, as a result of diligent tests on a huge number of materials, the inventors of the present invention were totally unexpected, and when soy sauce cake, which was produced as a by-product during soy sauce production and did not contain CLA, was orally administered to dairy cows, soy sauce was obtained. Not only does the salmon contain no CLA, it not only increases the CLA content in the milk, but also unexpectedly increases the antioxidant activity of the rumen juice, which also increases the milk content. It was found for the first time that the antioxidant activity was also reflected.

  The present invention was finally completed as a result of further research based on these useful new findings, and by adding orally administering soy sauce cake, it imparts antioxidant activity to milk and at the same time adds CLA to the milk. It is characterized by producing highly functional milk by further increasing the CLA content at the same time as further increasing the antioxidant activity originally present.

  According to the present invention, a novel high-functional milk to which antioxidant activity is imparted and / or CLA is added and the flavor is not impaired by feeding soy sauce cake to livestock and a method for producing the same are provided. Also provided are methods for adding and enhancing CLA in milk in livestock. Furthermore, the present invention provides an animal medicine which is an agent having an action of adding soy sauce cake as an active ingredient to enhance antioxidant activity to milk and / or adding CLA to increase its content. A feed composition containing straw is provided.

  As a result, not only can milk add value and contribute to the health of the people, but it can also be expected to increase the demand for milk and contribute to dairy farmers.

  The present invention relates to a highly functional milk production system characterized by using soy sauce cake, and the mode thereof is as follows.

(1) A method for producing highly functional milk, characterized in that a soy sauce cake is fed to a domestic animal and fed to impart antioxidant activity to milked milk and add conjugated linoleic acid.
(2) A method for producing highly functional milk, characterized in that antioxidant activity is imparted to milked milk by feeding soy sauce cake to livestock.
(3) A method for producing highly functional milk, characterized in that conjugated linoleic acid is added to milked milk by feeding soy sauce cake to livestock.

  (4) A method for adding and producing conjugated linoleic acid in milk, characterized by feeding a domestic animal with soy sauce cake.

  (5) The method according to any one of (1) to (4) above, wherein soy sauce cake is added to the feed and fed to livestock.

  (6) The method according to any one of (1) to (5) above, wherein the livestock is a dairy cow.

  (7) A high function obtained by the method according to any one of (1) to (6) above, wherein antioxidant activity is imparted and / or conjugated linoleic acid is added. Sexual milk.

  (8) An agent for imparting antioxidant activity of livestock milk and / or adding conjugated linoleic acid, characterized by comprising soy sauce cake as an active ingredient.

  (9) A feed composition for livestock that imparts antioxidant activity of livestock milk and / or adds conjugated linoleic acid, characterized by containing soy sauce cake.

  Further, the present invention also includes the embodiments exemplified below.

(A) A feed composition comprising a soy sauce cake capable of increasing the antioxidant activity and conjugated linoleic acid content of livestock milk.
(B) A feed composition comprising a soy sauce cake capable of enhancing the antioxidant activity of livestock milk.
(C) The feed composition characterized by including the soy sauce cake which can raise the conjugated linoleic acid content of the milk of livestock.

(D) A method for producing highly functional milk, characterized by increasing the antioxidant activity and conjugated linoleic acid content of milked milk by feeding and raising soy sauce cake to livestock.
(E) A method for producing highly functional milk, characterized by increasing the antioxidant activity of milked milk by feeding and raising soy sauce cake to livestock.
(F) A method for producing highly functional milk, characterized in that the conjugated linoleic acid content of milked milk is increased by feeding soy sauce cake to livestock and raising it.

  (G) The feed composition characterized in that the livestock to be subjected to (A) to (C) is a dairy cow.

  (H) A method for producing highly functional milk, characterized in that the livestock targeted by (D) to (F) is a dairy cow.

  In the present invention, as the soy sauce cake, the soy sauce cake produced in the soy sauce production process can be used as well as the processed product. Dry soy sauce cake as it is, or add soy sauce cake with saccharides, starches, plant fibers, etc. as excipients and general feed materials for dairy cows containing these ingredients in pellets, granules, Alternatively, it can be dried into a tablet and mixed with a mixed feed for use.

  As described above, the present invention can provide a feed composition containing soy sauce cake, as well as an agent containing soy sauce cake as an active ingredient. In this case, it may be formulated according to a conventional method for animal pharmaceutical preparations.

  As the active ingredient, at least one of soy sauce cake itself and / or a processed product thereof (concentrate, pasted product, dried product, diluted product, diluted product, suspension) is used. The active ingredient is administered in various forms. Examples of the dosage form include oral administration using tablets, capsules, granules, powders, sylobic agents and the like. These various preparations are usually used in the field of veterinary pharmaceutical formulation techniques such as excipients, binders, disintegrants, lubricants, flavoring agents, solubilizers, suspension agents, coating agents, etc. It can be formulated with known adjuvants.

  In the case of a dried product, an active ingredient added with an excipient such as dextrin or starch to form a dry powder, further granulated, or tableted or pelleted into a dry formulation may be used. For example, 70-90% soy sauce cake with 10-20% rye and 1-3% powdered flour (crude wheat flour) as excipients can be used in a pellet form.

  The veterinary medicine thus formulated can also be used as a feed composition, and can be fed directly to livestock as a feed, or other feed as a feed additive. It is also possible to add and mix with the raw material.

  Hereinafter, although this invention is demonstrated taking a dairy cow as an example, this invention is not limited only to a dairy cow, The various livestock is made into the object widely.

  The amount of soy sauce lees for lactating cows can be set taking into account the salt and fat content of the soy sauce lees. According to the NRC feeding standard (USA), the required amount of salt for lactating cows is 0.46% of the dry food intake, and the allowable salt intake is not more than 5% of the dry food intake. If dry feed intake per day of lactating cow is 25 to 27 kg, the amount of soy sauce cake containing 6% salt (calculated from the required amount of salt) is 1.92 to 2.07 kg. Actually, the soy sauce cake can be fed in excess of the soy sauce cake amount calculated from the salt requirement of the lactating cow, but as a guideline, it is 10 to 40% (preferably 15 to 30%) of the mixed feed. Can be replaced. The compound feed is used up to 40% of the total feed feed.

  In order to increase the CLA content of milk, it is preferable to supply 100 to 900 g (preferably 200 to 600 g) of fat per day by feeding soy sauce cake. Although CLA is not contained in soy sauce cake, CLA is further added to milk by feeding soy sauce cake, and its content is 0.6% or more of total fat (preferably Can be increased to 0.65 to 2%, more preferably 0.7 to 1.8%).

  Moreover, according to the present invention, the antioxidant activity can be further imparted to the milk by feeding the soy sauce cake, and the antioxidant activity is 80 Units / ml or more (preferably 80 to 160 Units / ml, more preferably 90). It is also excellent in that it can be increased to ~ 130 units / ml).

  Moreover, according to the present invention, it is extremely revolutionary in that the above two functions can be achieved simultaneously. In other words, according to the present invention, not only the CLA content is higher than that of the original milk, but also the antioxidant activity is not only higher than that of the original milk, but both of them are enhanced at the same time and are highly functional. It is unique and epoch-making in that it can produce milk.

  Of course, it is also possible to feed soy sauce to the growing beef. As livestock, in addition to cattle, it is also applicable to goats, sheep, horses, buffalos, camels and the like.

  We discovered for the first time that by supplying soy sauce cake to dairy cows, it was possible to increase the antioxidant activity in the rumen, and to simultaneously increase the antioxidant activity and conjugated linoleic acid content of the milk. is there.

That is, the following merit arises by supplying soy sauce cake to dairy cows.
(A) Maintaining milk productivity by maintaining normal fermentation and metabolism of rumen.
(B) The antioxidant activity in the lumen can be increased.
(C) The antioxidant activity of milk can be increased.
(D) Despite the absence of CLA, the CLA content of milk can be increased.
(E) Milk with a low amount of hexanal can be produced with good flavor.
(F) The feed containing soy sauce cake has good palatability and can maintain and improve the feeding rate. The flavor of soy sauce cake contains 4-hydroxy-2 (or 5) -ethyl-5 (or 2) -methyl-3 (2H) -furanone (HEMF) and 4 ethyl guaiacol (4EG) as main components. The former has a caramel scent and the latter has a vanilla scent and is preferred by cattle.
(G) Soy sauce cake that has been disposed of can be effectively used as a resource.
(Chi) Soy sauce cake is itself (liquid), its processed products, preparations, etc. may be added directly to feed (including drinking water) in a required amount, mixed, or premix prepared in advance, It may be used by adding and mixing the required amount in the feed at the time of use, or may be used by adding to and mixed with the feed from the beginning, and can be used as a feed composition in various forms.

  Examples of the present invention will be described below, but the present invention is not limited to these examples.

(Example 1)
The various effects of soy sauce cake were confirmed using actual dairy cows as livestock.

(A) Method Six holstein lactating cows were tested, two feed sections were provided, and a two-stage feeding test was conducted with the first period being 10 days. The control group was fed with conventional feed (Sudangrass hay, corn silage, alfalfa hay cube, self-mixed feed, mixed feed for dairy cattle), and the test plot was fed soy sauce cake as an alternative to the self-mixed feed.

Feeding ratio and chemical composition:
The feed feeding ratio and chemical composition are shown in Table 1 below.

(Table 1)
―――――――――――――――――――――――――――――
Contrast Ward Soy Sauce Ward Ward ―――――――――――――――――――――――――――――
% Of dry matter (DM)
Corn silage 18.7 19.1
Sudangrass Hay 18.5 19.0
Hay Cube 18.2 18.6
Self-mixed feed beet pulp 3.6-
Cotton seed 1.1-
Husma 2.2 −
Soybean cake 2.9-
Soy sauce cake P-7.6
Formula feed for dairy cattle 34.8 35.7
Ingredient (% DM)
Crude protein (CP) 16.4 16.0
Total digestible nutrient (TDN) 72.0 72.1
―――――――――――――――――――――――――――――
* Soy sauce lees P: Soy sauce lees pellets prepared in 81.35% soy sauce lees (salt 8%, fat 12%), 16.41% rye, 2.24% powdered powder

Salary per head (original):
Table 2 below shows the daily salary (original) for each cow.

(Table 2)
――――――――――――――――――――――――――――――――
Control Zone (kg) Soy Sauce Ward Zone (kg)
――――――――――――――――――――――――――――――――
Corn silage 17 17
Sudangrass Hay 5 5
Hey cube 5 5
Soy sauce bowl P-2
Self-mixed feed 2.8-
Formula feed for dairy cattle 10 10
――――――――――――――――――――――――――――――――

  Milk was collected and analyzed for 2 days in each period, and milk yield, milk components, fatty acid composition, antioxidant activity and hexanal were measured.

Rumen fluid is collected at the last day of each period before feeding (0 hours) and 2 and 5 hours after feeding, and is analyzed for volatile fatty acid (VFA), ammonia N concentration, protozoa number and Oxidation activity was measured.
Antioxidant activity was measured by DPPH (1,1-diphenyl-2-cyclyl-hydrazyl) radical scavenging activity measurement method.

The effect of soy sauce cake on the flavor of milk was evaluated by measuring the amount of milk hexanal (extracting aroma components in raw milk by solid-phase microextraction and analyzing by GC-MS).
A cardboard odor may occur in raw milk when the storage time is long. This abnormal flavor is called a spontaneous oxidative odor and is said to be caused by lipid oxidation. As this indicator component, hexanal which is a secondary product of lipid oxidation is mentioned.

(B) Measurement results The measurement results obtained are shown below.

(1) Milk yield and milk component measurement results:
The average value of 6 animals is shown in Table 3 below.

(Table 3)
Milk yield and milk component measurement results (average of 6 animals)
―――――――――――――――――――――――――――――――――――
Contrast Ward Soy Sauce Ward ――――――――――――――――――――――――――――――――――――
Milk yield (kg / day) 29.89 30.20
Milk fat percentage (%) 4.10 3.77
Milk protein ratio (%) 3.19 3.13
Lactose rate (%) 4.47 4.41
Non-fat milk solids (SNF) rate (%) 8.66 8.54
Total solids (TS) ratio (%) 12.76 12.31
―――――――――――――――――――――――――――――――――――
There was no significant difference in milk yield and milk component content between the control and soy sauce lees.

(2) Vaccenoic acid (VA) and conjugated linoleic acid (CLA) content in milk:
The average value of 6 animals is shown in Table 4 below. The CLA content is further shown in FIG. The unit is mg / 100 mg fatty acid methyl ester.

(Table 4)
Vaccenoic acid (VA) and conjugated linoleic acid (CLA) content in milk (average of 6 animals): mg / 100 mg fatty acid methyl ester ――――――――――――――――――― ――――――――――――――――――――
Contrast ward Soy Sauce Ward ――――――――――――――――――――――――――――――――――――――――
VA (trans-11C18: 1) 1.42 1.74 *
CLA (cis-9, trans-11C18: 2) 0.62 0.74 *
――――――――――――――――――――――――――――――――――――――――
*: Significant difference p <0.05
In the soy sauce lees, the VA increased by 22.5% and the CLA increased by 19.4% compared to the control.

(3) Antioxidant activity of milk:
The average value of 6 animals is shown in Table 5 and FIG.

(Table 5)
Antioxidant activity of milk (average value of 6 animals)
――――――――――――――――――――――――――――――
Contrast Ward Soy Sauce Ward Ward ――――――――――――――――――――――――――――――
Antioxidant activity Units / ml 79.3 93.9 *
――――――――――――――――――――――――――――――
*: Significant difference p <0.05
The antioxidant activity of the milk in Soy Sakai Ward increased by 18.4% compared to the Control.

(4) Hexanal content in milk:
The measurement results are shown in Table 6 below. Unit: μg / L

(Table 6)
Hexanal content in milk (μg / L)
――――――――――――――――――――――――――
Dairy cattle no. Control Zone Soy Sauce Ward
2 ° C storage days 2 ° C storage days
1st 7th 1st 7th ――――――――――――――――――――――――――
1 1 1 2 2
2 1 1 <1 1
3 <1 <1 2 <1
4 1 1 1 1
5 1 2 1 2
6 <1 1 <1 1
――――――――――――――――――――――――――
The hexanal content in milk between the control group and the soy sauce lees was less than 5 μg / L, and there was little difference. Even when the soy sauce cake was fed, the occurrence of cardboard odor due to hexanal was not seen and the flavor was good.

(5) Lumen solution measurement results:
The average value of 6 animals is shown in Table 7 below.

  The total VFA concentration of the rumen solution was higher in the soy sauce koji district than in the control plot at 2 hours after feeding the feed. Compared to the control group, the ratio of acetic acid in soy sauce koji was high at any time, but the ratio of propionic acid and butyric acid was low at 2 and 5 hours after feeding.

  The antioxidant activity in the rumen is involved in the antioxidant activity of milk. The antioxidant activity of rumen juice increases after feeding, but protozoa is known to be involved in this. In the soy sauce koji district, the antioxidant activity of the rumen solution and the number of protozoa were higher than in the control zone.

  From these results, it was inferred that the fermentation and metabolism of rumen were maintained normally by feeding soy sauce cake.

(6) Antioxidant activity of rumen fluid:
The average value of 6 animals is shown in Table 8 below.

  The antioxidant activity of the rumen solution was higher in the soy sauce koji district than in the control zone. This is considered to be reflected in the antioxidant activity of milk.

The CLA content in milk is shown. Shows the antioxidant activity of milk.

Claims (9)

  A method for producing highly functional milk, characterized by adding anti-oxidative activity to milked milk and simultaneously adding conjugated linoleic acid by feeding soy sauce cake to livestock.   A method for producing highly functional milk, characterized in that antioxidant activity is imparted to milked milk by feeding soy sauce cake to livestock.   A method for producing highly functional milk, characterized in that conjugated linoleic acid is added to milked milk by feeding soy sauce cake to livestock and raising the milk.   A method for adding and producing conjugated linoleic acid in milk, characterized by feeding soy sauce cake to livestock.   The method according to any one of claims 1 to 4, wherein soy sauce cake is added to feed and fed to livestock.   The method according to claim 1, wherein the livestock is a dairy cow.   A high-functional milk obtained by the method according to any one of claims 1 to 6, imparted with antioxidant activity and / or conjugated linoleic acid.   An agent for imparting antioxidant activity of livestock milk and / or adding conjugated linoleic acid, characterized by comprising soy sauce cake as an active ingredient.   A feed composition for livestock that imparts antioxidant activity of livestock milk and / or adds conjugated linoleic acid, characterized by containing soy sauce cake.

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