JP2021065122A - Poultry breeding composition prepared using soybean broth fermentation liquid, and use therefor - Google Patents

Abstract

To provide a method to effectively utilize soybean broth.SOLUTION: An anaerobically fermented soybean broth containing lactic acid bacteria, yeast and Bacillus subtilis or a fermented product thereof is used as a poultry breeding composition.SELECTED DRAWING: None

Description

Regarding effective use of soybean broth. Specifically, the present invention relates to a composition for poultry breeding using a fermented soybean broth, and a method for producing the same. The present invention also relates to new uses of the poultry breeding composition.

Miso and soy sauce are indispensable seasonings for Japanese weekday meals. In recent years, it has attracted worldwide attention, and the amount of exports to overseas is increasing year by year. In 2017, miso increased by 9% and soy sauce increased by 13%, the highest ever. Oita Prefecture has the highest production of miso and soy sauce in Japan, and is one of the most prosperous soybean fermentation industries in Japan.

In the first step of producing miso and soy sauce, solid soybeans are steamed with hot water, and the soybeans thus hydrated are subjected to the next fermentation step. In that process, a large amount of soybean broth with a Brix sugar content of around 2% is generated. Since this soybean broth contains sugars such as oligosaccharides, proteins, minerals, etc., it is extremely susceptible to putrefaction. Furthermore, since the Brix sugar content is as low as 2%, a concentration treatment is indispensable in order to effectively utilize the beneficial components contained therein, but it is difficult to reuse it as a commercial product unless it is attractive to exceed the concentration cost. For this reason, there are almost no examples of reuse of soybean broth, and the current situation is that soybean broth produced as a by-product at many miso soy sauce manufacturing sites is quickly drained and discarded as unused.

On the other hand, at livestock farms, a breeding system is adopted to promote the growth of breeds that grow quickly in a short period of time by ingesting a large amount of energy source. Therefore, the amount of body fat, particularly the amount of fat accumulated in the edible portion, tends to increase. However, in recent years, due to growing global health consciousness, an increasing number of consumers prefer high-protein, low-calorie meat. Therefore, there is a widespread need for the development of methods for producing livestock and poultry with low body fat, feeds for them, and feed additives.

In the case of poultry for meat, broilers (a type of chunk) that can be shipped in about 50 days are the most bred. "Shamo (Shamo chicken)" is known as a breed that has a better taste than this broiler. However, the gamecock is not suitable for large-scale breeding because it needs to be quarantined due to its strong fighting spirit. For this reason, crosses with mild-tempered varieties are being carried out in various places. The Oita Prefectural Agriculture, Forestry and Fisheries Research and Guidance Center has produced "Toyo no Shamo (registered trademark)" (shamo hybrid) by crossing shamo with "Kyushu Road", which has good growth and spawning properties. Oita's specialty brand chicken, "Toyo no Shamo (registered trademark)," takes about half a year to breed, but in addition to being strong and easy to breed, it has good meat quality and is rich and delicious. Known as meat. For this reason, it has established itself as a brand chicken in the meat industry.

To differentiate brand varieties from various regions such as "Toyo no Shamo (registered trademark)" from other product groups such as broilers, and to appeal their commercial value to health-conscious consumers. Needs breeding techniques to achieve high protein and low calorie meat quality. For example, there is a great need for feeds and feed additives that do not reduce the amount of protein in the edible site and are effective in reducing the amount of fat, especially the amount of fat between the skin and meat. In particular, meat quality improving agents that act specifically on shamo such as "Toyo no Shamo (registered trademark)" are the most convenient for appealing brand chickens in the Oita region to the market.

Incidentally, it is known that the broiler and the gamecock and the gamecock hybrid differ in the muscle line composition ratio of the biceps femoris muscle, which is the main muscle. Since broilers are bred with a focus on meat-producing ability, they have a higher proportion of large-diameter muscle fibers than chamo, which is active in exercise, and therefore gain weight faster. On the other hand, the gamecock and the gamecock hybrid have a high proportion of muscle fibers having a small diameter in relation to high motility, and thus have a slow weight gain (Non-Patent Document 1).

Few effective feeds have been developed to produce poultry with low fat content. Slightly, a diet supplemented with vitamin D3 has been proposed as a diet that reduces the accumulation of body fat in broilers (Patent Document 1).

Patent Documents 2 to 4 are known as reports on the recycling of soybean broth. The technique relates to a production system for drying or concentrating peptides, amino acids and mixtures thereof derived from soybean protein, and it is described that the addition of excipients and drying and solidification can suppress the spoilage of soybean broth. However, no microbial addition or fermentation has been shown.

Patent Documents 5 and 6 are also known as reports on the recycling of soybean broth. The technique relates to a method for separating and recovering active ingredients such as soybean peptides and amino acids produced by subjecting soybean broth to pH 4 to 5 and then performing enzymatic treatment, and reusing them as an additive material for foods. .. Further, Non-Patent Document 2 reports that the soybean broth proteolytic product suppresses a decrease in the egg-laying rate by ingesting it to a late-laying chicken (Sanuki Cochin for eggs). However, no mention is made of feeding poultry for meat or improving its meat quality.

On the other hand, it has been reported that when soybean protein separated and purified from soybean or its decomposition product is ingested by Wistar rats, the feed intake is reduced and the amount of fat accumulated in the abdominal cavity is reduced (Non-Patent Document 3). .. However, no direct effect on the suppression of fat accumulation of purified soy protein or its degradation products has been shown.

As reports on the effective utilization of soybean broth, Patent Document 7 and Non-Patent Document 4 describe a method for producing brewed vinegar and cheese-like fermented food using soybean broth as a raw material; and Patent Document 8 describes lactic acid bacteria lacto for soybean broth. By adding to a fermentation medium of the genus Bacillus, immunostimulatory activity and γ-aminobutyric acid-producing ability can be enhanced; Further, in Patent Document 9, soybean broth is used as a fermentation promoting substrate to increase antioxidant activity in vitro. It has been shown that a soybean-derived saponin-containing lactic acid bacterium fermented beverage having the above can be obtained.

The bioactive actions known for the components contained in the fermented soybean broth are as follows.
Polyphenols such as soybean isoflavonoids: As actions on humans, alleviation of menopausal symptoms, improvement of hypertension (above, Non-Patent Document 5 and Patent Document 10), and action of promoting differentiation of adipose progenitor cells (Non-Patent Document 6).
Soybean lunacin peptide: As an action on mice, it improves blood glucose level, restores liver function, and prevents or reduces drug toxicity when combined with soybean extract (Patent Document 11).
Soybean saponins: Serum and liver cholesterol lowering action (Non-Patent Document 7) as an action on reghon, which is a representative species of white chicken eggs, blood triglyceride lowering action, antiobesity action, and liver protective action as actions on humans (above, Non-Patent Documents 8 to 10).
Citric acid: Fatigue reducing action (Non-Patent Document 11).
Sugars such as xylose, arabinose, and inositol, and phytic acid, which is a phosphate esterified product of inositol: fatty liver inhibitory action (Non-Patent Document 12).
Lactobacillus paracasei: Immunostimulatory action as an action on humans and mice (Non-Patent Documents 13 and 14).
As described above, conventionally, it is known that each component contained in the fermented soybean broth has various physiologically active actions, but the action of improving the meat quality of poultry, particularly the action of suppressing body fat accumulation is not known. ..

Regarding the method of improving the meat quality of livestock and poultry, soybeans or okara are fermented with Bacillus natto, prepared from an ethanol-extracted fraction, and an antioxidant derived from fermented soybeans is orally ingested to prevent oxidative degeneration of livestock fat. It has been reported that what can be done (Patent Document 12) and that meat quality can be improved by feeding pigs with a feed containing fermented milk (Patent Document 13).
However, these documents also do not describe the meat quality improving action of poultry, particularly the body fat accumulation suppressing action.

Japanese Unexamined Patent Publication No. 3-210156 Utility model registration No. 3190586 Utility model registration No. 3171614 Utility model registration No. 3171615 Japanese Unexamined Patent Publication No. 2008-173089 JP-A-2007-209336 Japanese Unexamined Patent Publication No. 2003-47456 Japanese Unexamined Patent Publication No. 2004-357535 Japanese Unexamined Patent Publication No. 2005-304322 Japanese Unexamined Patent Publication No. 2003-211 Special Table 2018-530319 Japanese Unexamined Patent Publication No. 5-176674 Japanese Unexamined Patent Publication No. 2017-163983

West Japan Livestock Society Bulletin 2002, Effect of feeding management on muscle characteristics of specialty meat chickens Kagawa Livestock Experiment Station Research Report No. 44, 47-52, 2009 J. Nutr. Sci. Vitaminol, 38, 247-253, 1992 Brewery 90 (8), 592-596, 1999 Journal of Japanese Society of Human Dock 17 (2), 2002 Agriculture and Agriculture, 74 (1) p.108-112, 1 9 9 9 Japan Livestock Bulletin, 67 (5) p415-422, 1 9 9 6) Basic and Clinical, 16, p.135-142, 1982 Int,], Obes, 1, 293-302, 1986 Medicine and Biology, 127, p.409-414, 1993 Pharmacology and Treatment 35 (78), 809-819 0saki S et al.,]. Nutr., 131, 796-799, 2001 Benef Microbes, 9 (6), 855-864, 2018 Arai S. et al., PLoS ONE13 (6), 2018

A first object of the present invention is to provide a method for effectively utilizing soybean broth.
A second object of the present invention is to provide a composition for breeding poultry, particularly a composition suitable for breeding poultry for meat. Another object of the present invention is to provide a method for producing the breeding composition. Furthermore, it is an object of the present invention to provide a composition suitable for improving the meat quality of shamo and shamo hybrids among poultry for meat, and a method for improving the meat quality of the poultry.

As a result of diligent studies to solve the above problems, the present inventors have conducted soybean broth obtained by fermenting a soybean broth concentrate using a mixed microorganism of lactic acid bacteria, yeast and Bacillus subtilis under anaerobic conditions. We have found that the fermented liquor is useful as a composition for breeding poultry. In particular, the soybean broth fermented liquid is mixed with drinking water or feed as it is and fed to poultry, or the fermented feed fermented by adding the soybean broth fermented liquid to the feed is fed to poultry. We have found that the meat quality of hybrids can be improved to high protein / low fat / low calorie.

The present invention has been completed by further studying based on these findings, and has the following embodiments.
(I) Poultry breeding composition (I-1) An anaerobic fermented product of soybean broth containing lactic acid bacteria, yeast and Bacillus subtilis, or a poultry breeding composition containing a fermented product thereof.
(I-2) The poultry breeding composition according to (I-1), wherein the poultry breeding composition is a poultry feed or an additive used in addition to the poultry drinking water or feed. ..
(I-3) The poultry breeding composition according to (I-1) or (I-2), wherein the poultry breeding composition is a poultry meat quality improving composition.
(I-4) The poultry breeding composition according to any one of (I-1) to (I-3), wherein the poultry breeding composition is a composition for suppressing fat accumulation.
(I-5) The poultry breeding composition according to any one of (I-1) to (I-4), wherein the poultry is a gamecock or a gamecock hybrid.
(I-6) The composition for poultry breeding according to (I-5), wherein the Shamo hybrid is "Toyo no Shamo (registered trademark)".
(I-7) The composition for poultry breeding according to any one of (I-1) to (I-6), wherein the fermented product is a fermented product of poultry feed using the anaerobic fermented soybean juice. Stuff.

(II) Method for producing poultry breeding composition (II-1) Method for preparing poultry breeding composition containing the anaerobic fermented soybean juice according to (I-1), which has the following steps:
(1) Soybean broth containing lactic acid bacteria, yeast and bacillus by adding at least one microorganism selected from the group consisting of yeast, lactic acid bacteria and bacillus to the soybean broth adjusted to Brix 15-40%. A step of preparing a concentrate, and (2) a step of fermenting the soybean broth concentrate under anaerobic conditions to prepare an anaerobic fermented solution of soybean broth.
(II-2) A method for preparing a poultry breeding composition containing a fermented product of the anaerobic fermented soybean juice according to (I-1), which comprises the following steps:
(1) Soybean broth containing lactic acid bacteria, yeast and Bacillus subtilis by adding at least one microorganism selected from the group consisting of yeast, lactic acid bacteria and Bacillus subtilis to Brix 15-40% adjusted soybean broth. The process of preparing the concentrate,
(2) A step of fermenting a soybean broth concentrate under anaerobic conditions to prepare an anaerobic fermented solution of soybean broth, and (3) Adding an anaerobic fermented solution of soybean broth to a poultry feed composition under anaerobic conditions. The process of fermenting with.
(II-3) The preparation method according to (II-1) or (II-2), wherein the poultry is a gamecock or a gamecock hybrid, preferably (II-1) or (II-2).
(II-4) The preparation method according to (II-3), wherein the Shamo hybrid is "Toyo no Shamo (registered trademark)".

(III) Method for Improving Poultry Meat Quality (III-1) (I-1) to (I-7) The poultry breeding composition according to any one of (III-1), (I-1) to (I-7), which comprises ingesting and breeding the poultry. A method of improving the meat quality of poultry in which the poultry is a gamecock or a gamecock hybrid.
(III-2) The method according to (III-1), which is a method for improving meat quality to at least one selected from the group consisting of high protein, low fat, and low calorie.
(III-3) The method according to (III-1) or (III-2), wherein the Shamo hybrid is "Toyo no Shamo (registered trademark)".

According to the present invention, it is possible to provide an effective utilization method (reuse method) of soybean broth, for which the problem of mass disposal has been conventionally pointed out. In particular, it is possible to provide a method for using a fermented soybean broth as a composition for poultry breeding.
The poultry breeding composition of the present invention made from a fermented soybean broth can be added to drinking water or feed of poultry and fed to poultry, or added to poultry feed and then fermented and fed to poultry. Etc. (use as feed or additive) is possible.
The composition for poultry breeding of the present invention is particularly effective for improving the meat quality of Shamo and Shamo hybrids, especially "Toyo no Shamo (registered trademark)", which is a brand chicken of Oita prefecture. It is possible to improve meat quality to be high in protein, low in fat, and / or low in calories.

The result of Experimental Example 1 is shown. FIG. 1 (A) shows a test poultry (chamo hybrid) fed with a feed treated with a fermented soybean broth (“+” in the figure) or a feed not treated with a fermented soybean broth (“-”). The results of comparing the amount of protein (g / 100g) and the amount of fat (g / 100g) in the breast meat and the thigh meat of "Toyo no Shamo") are shown. FIG. 1 (B) shows the meat of the test poultry (Shamo hybrid “Toyo no Shamo”) bred by supplying water containing fermented soybean juice (“+” in the figure) or tap water (“-” in the figure). The result of comparing the amount of protein (g / 100g) and the amount of fat (g / 100g) in meat and thigh meat is shown. The black bar graph shows the result of ingestion of the fermented soybean broth, and the white bar graph shows the result of not ingesting the fermented soybean broth. The result of Experimental Example 2 is shown. FIG. 2 (A) shows the breast meat of each group of test poultry (chicken broilers) fed and bred with a feed containing no soybean broth fermented liquid (0%) and a feed containing soybean broth fermented liquid (2.5% or 10%). The amount of lipid contained in the thigh meat (g number per 100 g body weight) (average value of 6 birds) is shown in FIG. 2 (B) in the breast meat and thigh meat of the test poultry (chicken broilers) in each of the above groups. The amount of protein (g number per 100 g body weight) (average value of 3 chickens) is shown. The result of Experimental Example 3 is shown. Commercially available solid feed (Comparative Example 3), to which a fermented soybean broth was added at a concentration of 2.5% by mass (Example 5), 5% by mass (Example 6), and 10% by mass (Example 7). The weight of each adipose tissue (g number per 100 g body weight) of SD rats fed and bred is shown.

(I) Poultry breeding composition and its use The poultry breeding composition of the present invention is characterized by containing an anaerobic fermented product of soybean broth containing lactic acid bacteria, yeast and Bacillus subtilis, or a fermented product thereof. To do.

Here, soybean broth (including soybean steamed liquor) is a food by-product discharged in the manufacturing process of processed soybean foods using soybeans such as soy sauce, miso, and natto. Specifically, it is a discharge liquid produced as a by-product when soybeans are immersed in water and steamed. Steaming refers to steaming soybeans in the presence of water with high-temperature steam using a pressure cooker, or boiling in high-temperature water (without pressure) without applying pressure, although not limited. Soybean soaking method, soaking condition and soaking time; soybean water content; and steaming method and conditions are the methods and conditions adopted in the manufacturing method of various processed soybean foods such as soy sauce, miso, and natto. It is adopted and is not particularly limited in the present invention.
In addition to various minerals, soybean broth contains a large amount of phosphorus and potassium, and also contains various sugars (useful oligosaccharides such as raffinose and staquinose), nitrogen compounds, and vitamins as nutritional components. It is known.

Since the soybean broth usually has a Brix of about 2% as described above, it is preferable to concentrate it in advance before fermenting it with lactic acid bacteria, yeast and Bacillus subtilis. The concentration treatment of soybean broth is not limited, and conventional methods can be used. Although not limited, for example, a method of evaporating water by a treatment such as heating or depressurization, an ultrafiltration method, a freeze-drying method, and the like can be mentioned. Although the degree of concentration is not limited, when an aqueous solution with a Brix value extremely lower than 15% is mixed with solid feed and used, there are drawbacks such as excessive water content, difficulty in automatic feeding, and accelerated putrefaction. Is born. Therefore, the Brix value is preferably 15% or more. The Brix value is preferably about 15 to 40%, more preferably about 30 to 40%. Although not limited, soybean broth concentrate having a Brix content of about 30 to 40% contains 20 to 30% by mass (150 to 180 g / L of total sugar, 80% of sucrose and 20% of oligosaccharide by weight). ) About sugars, about 5 to 10% by mass of proteins, inorganic salts (K, P, Mg, Ca, etc.), and polyphenols.
Here, Brix is used to describe the content of soluble solids contained in soybean broth or its concentrate. For convenience, the value can be measured with a Brix sugar refractometer utilizing the optical rotation of sucrose (product temperature 20 ° C.).

The anaerobic fermented product of soybean broth is preferably prepared by fermenting the soybean broth concentrate prepared as described above with lactic acid bacteria, yeast, and Bacillus subtilis under anaerobic conditions. it can.
Here, examples of lactic acid bacteria include, but are not limited to, Lactobachillus parabuchneri, Lactobachillus paracasei, Lactobachillus higardii, Lactobachillus pentosus, Lactobachillus brevis, Lactobachillus rhamnosus and the like. These can be used alone or in combination of two or more. In addition, examples of yeast include Saccharomyces cerevisiae, Candia lactis-condensi, Cyberlindnera jadinii, and the like, although they are not limited. These can be used alone or in combination of two or more. Further, as Bacillus subtilis, Bacillus subtilis, Bacillus shakletonii, Bacillus ginsengihumi, Paenibacilus sp and the like can be exemplified, though not limited. These can be used alone or in combination of two or more.
It is sufficient that the soybean broth concentrate contains these three types of microorganisms during fermentation. Therefore, if the soybean broth concentrate contains any of these microorganisms in advance, the other microorganisms may be added at the time of fermentation. The inoculation amount of each microorganism (blending amount in the soybean broth concentrate) varies depending on the type of each microorganism, and when the inoculation amount is small, the fermentation period may be extended, and thus the inoculation amount is not particularly limited.

Although not limited, each of these microorganisms may be added to the soybean broth concentrate separately, but a mixture of the microorganisms prepared in advance (for example, described in Examples described later). A composition adjusted to contain the three types of microorganisms) may be added and blended with the soybean broth concentrate.

Fermentation of soybean broth concentrate is carried out under anaerobic conditions. Specifically, although not limited, the microorganism-containing soybean broth concentrate adjusted to a temperature equal to or lower than the upper limit temperature at which the microorganism can survive, for example, 45 ° C. or lower, is anaerobically placed in a closed container (fermentation container), preferably a light-shielding container. Ferment is allowed to stand for 2 to 4 months, preferably about 3 months under the conditions. The fermentation temperature condition is not particularly limited, and examples thereof include room temperature conditions of about 2 to 36 ° C., preferably 10 to 35 ° C., and more preferably 30 to 35 ° C. It is preferable to degas the generated carbon dioxide during the fermentation period. Further, due to the relationship of the fermentation rate depending on the temperature, the mixture may be stirred while blowing air several times as needed. However, it is preferable not to adjust the pH using a pH adjuster during the period from the start to the end of fermentation. By not adjusting the pH, it is possible to prevent the contamination of germs due to the addition of the pH adjusting agent.
Fermentation can be terminated when the generation of carbon dioxide gas becomes invisible and the pH reaches a constant value between 4 and 4.7 without changing with time.

The anaerobic fermented product of the soybean broth prepared in this manner is not limited, but preferably contains various components in a predetermined ratio, for example, as shown below. When the concentrated soybean broth aqueous solution is fermented by the method described above, the insoluble matter is precipitated at the bottom of the fermentation vessel. Therefore, the following analytical values are collected by filtering the supernatant aqueous solution (pH 4 to 4.7, Brix value 30 to 40%) under reduced pressure using a filter paper (Advantec, No. 2) as an example. The amount of substance contained in the liquid:
Protein: 1-10% by weight, preferably 3-5% by weight (Kjeldahl method)
Lipid: 0 to 1% by mass, preferably 0% by mass (acid decomposition method)
Polyphenol: 2 to 30 g / L, preferably 10 to 20 g / L (gallic acid equivalent: quantitative analysis of polyphenol coloration using Folin-Ciocalteu solution)
Glutathione (reduced form): 50-500 mg / L, preferably 100-300 mg / L (using GHS Assay kit, BIOXYTECH GSH-420),
Organic acid: 30 to 50 g / L, preferably 40, as an acetic acid equivalent amount calculated from the amount of added sodium hydroxide solution that causes discoloration of the phenolphthalein indicator by a neutralization titration method using an aqueous sodium hydroxide solution using a phenolphthalein indicator. ~ 50g / L.
Free amino acids contained in the supernatant aqueous solution: arginine, lysine, histidine, phenylalanine, tyrosine, leucine, isoleucine, valine, alanine, glycine, proline, glutamic acid, serine, threonine, aspartic acid, respectively, at concentrations of 3 to 300 mg / 100 g. Fermentative bacteria contained in the supernatant aqueous solution: live lactic acid bacteria (MRS agar plate anaerobic culture method) and yeast (10% potato dextrose agar plate culture method) at a concentration of ^{10 3} to 10 ^{4 / g, respectively, and 100 or less /} Live blight fungus with g concentration (plate smear method)

The anaerobic fermented product of soybean broth (concentrate) prepared by the method described above (hereinafter referred to as "soybean broth anaerobic fermented product") can be used as it is as feed for poultry. It can also be used as an additive used by adding it to poultry's drinking water and feed at the time of use. That is, the "composition for poultry breeding containing a soybean broth anaerobic fermented product" of the present invention may be poultry feed, or is an additive used in addition to drinking water or feed of poultry. May be good.
The additive is used for the purpose of supplementing drinking water and feed with nutrients contained in anaerobic fermented soybean juice and components beneficial for the growth of poultry. In addition, the additive imparts a meat quality improving effect on drinking water and feed to the gamecock and gamecock hybrids (hereinafter, these may be collectively referred to as “chamo”), which are peculiar to the anaerobic fermented soybean juice. Used for purposes.

Further, the additive can also be used as a fermenting inoculum by utilizing the fermenting ability of three kinds of microorganisms contained in the anaerobic fermented product of soybean broth in a living state. In this case, the additive is added and blended with poultry feed, and the feed containing the additive (soybean broth anaerobic fermented product) is subsequently fermented under anaerobic conditions to prepare a fermented feed. be able to. As shown in Experimental Example 1 described later, the fermented feed can be used as a poultry breeding composition (feed) in the same manner as a feed to which an anaerobic fermented soybean juice is added as it is. In particular, by using it as a feed for gamecocks, its meat quality can be improved, and it is useful as a feed for improving the meat quality of gamecocks. The fermented product of the soybean broth anaerobic fermented product according to the present invention includes the fermented feed as a fermented product of the soybean broth anaerobic fermented product.

The poultry targeted by the present invention can be typically chickens, but includes all birds bred for food such as quails, ducks, geese, and turkeys. Chickens, especially Japanese chickens, are preferred. These chickens can be broadly divided into beef cattle, egg cattle, and beef and egg cattle, but are preferably beef cattle and beef and egg cattle, and more preferably beef cattle. The chickens can be classified into broilers, shamo (shamo chickens), chickens, and hybrids thereof, but are preferably broilers and shamo hybrids (shamo). Shamo hybrids are chickens that have been bred by crossing shamo and non-shamo chickens (for example, local chickens) in the process of breeding. Although not limited, chickens that have inherited 50% or more of the Shamo strain are preferable. As a Shamo hybrid, it is a hybrid of Shamo and "Kyushu Road" (a chicken with a local chicken coefficient of 50%, which is a cross between Rhode Island Red breed owned by Kumamoto Prefecture and 13 white Plymouth Rock breeds of the Livestock Improvement Center Hyogo Ranch). A certain Oita prefecture brand chicken "Toyo no Shamo (registered trademark)" can be preferably exemplified.
The soybean broth anaerobic fermented product of the present invention and the fermented feed prepared using the soybean broth anaerobic fermented product (fermented product of the soybean broth anaerobic fermented product) are used when the poultry is a gamecock or a shamo hybrid (chamo). By letting the gamecocks ingest, it exerts the effect of improving the meat quality. In particular, while suppressing the decrease in protein content of edible meat (preferably while increasing), it suppresses the accumulation of fat and makes the meat quality of gamecocks high in protein, low in fat, and / or low in calories. It is possible to improve.

When the poultry breeding composition of the present invention is a poultry feed, the poultry feed may be the soybean broth anaerobic fermented product itself, or the material of the poultry feed may be added to the soybean broth anaerobic fermented product. It may include. Here, the feed for poultry may be any feed used for breeding poultry, and is not particularly limited. Typical feeds are, for example, ground grains (corn, mylo, wheat, flour, wheat germ, barley, rye, swallow, millet, brown rice, rice, soybeans, cassaba, etc.), beets, and vegetable oil lees (soybeans, cotton). Fruits, rapeseed, peanuts, sesame, etc.), animal feed (fish flour, meat meal, meat-and-bone meal, feather meal, poultry processing by-products, blood powder, defatted milk powder, etc.), soybeans (rice bran, bran, wheat bran, etc.), production lees Kinds (corn gluten feed, corn gluten meal, starches, sugar honey, etc.), fats and oils (animal fats and oils, vegetable fats and oils, etc.), inorganic salts (minerals) (calcium carbonate, salt, calcium phosphate, silicic anhydride, etc.), Vitamin (vitamins A, B, C, D, E, K, calcium pantothenate, nicotinic acid amide, folic acid, etc.), amino acids (glycine, methionine, etc.), or inorganic substances (crystalline cellulose, talc, silica, white mica) , Oat, etc.). Further, as a material for poultry feed, food residue feed (recycled feed processed from food residue as a raw material) may be included.

The shape of the poultry feed can be appropriately changed according to the type of poultry to be fed, the growth stage, etc., and is not particularly limited. For example, in addition to fine powder and granules, mash feed, pellet feed, crumble feed, expander feed, flake feed and the like may be used. Here, the mash feed refers to a mixture of a coarsely crushed grain product and another powdery raw material. Pellet feed refers to a solid feed in which water is added to a fine powdered feed with steam or the like to heat and humidity control, or a feed in which water is simply added and humidity is controlled and pressure-molded into a columnar shape using a molding machine. .. The crumble feed refers to a feed obtained by crushing a pressure-molded feed such as pellets. Expander feed refers to feed that has been extruded and granulated by adding steam or the like and applying high pressure. Flake feed refers to feed in which the raw material is heated and humidified with steam or the like and processed into flakes by a roll.

When the poultry breeding composition of the present invention is an additive used in addition to drinking water or feed for poultry, the additive may be the soybean broth anaerobic fermented product itself, or soybean. In addition to the anaerobic fermented product, it may contain excipients, bulking agents, binders, thickeners, emulsifiers, antibiotics, bactericides, preservatives, insecticides and the like. If necessary, the anaerobic fermented soybean juice is concentrated and dried for easy handling, and may be prepared in the form of powder, granules or pellets. When the additive is used as a fermented inoculum for preparing the above-mentioned fermented feed, it is necessary that the additive contains microorganisms (lactic acid bacteria, yeast, Bacillus subtilis) in a living state.

As described above, the poultry breeding composition of the present invention can be used for poultry breeding as a feed for poultry and as an additive used in addition to drinking water and feed for poultry. The poultry feed and the poultry drinking water or poultry feed containing the additive may be continuously fed or watered to the poultry during the breeding of the poultry from the stage of chicks to the adult shipment. It is also possible to feed or water the poultry stepwise or intermittently depending on the growth stage of the poultry. The poultry breeding method can follow a standard method depending on the type of poultry.

The poultry breeding composition of the present invention can be used as a poultry, particularly as a feed for gamecocks, preferably abundant chickens (registered trademark), or as an additive for drinking water or feed thereof to improve the meat quality of gamecocks. Can be improved. Therefore, the present invention provides the above-mentioned composition for poultry breeding as a composition for improving the meat quality of gamecocks (meat quality improving agent). Here, the improvement of meat quality means that the meat quality of gamecocks suppresses the accumulation of fat while suppressing the reduction of protein content. Preferably, it means suppressing the accumulation of fat while increasing the protein content. In that sense, the composition for improving meat quality includes use as a composition for suppressing fat accumulation (fat accumulation inhibitor). Therefore, the poultry breeding composition of the present invention can be suitably used for improving the meat quality of gamecocks, and by ingesting the gamecocks, the meat quality is high in protein, low in fat, and / or low. It can improve the caloric meat quality.

(II) Method for Preparing Poultry Breeding Composition The method for preparing a poultry breeding composition of the present invention is characterized by including at least the following steps as a step for producing an anaerobic fermented soybean broth, which is an active ingredient thereof. To:
(1) At least one microorganism selected from the group consisting of yeast, lactic acid bacteria and bacilli is added to soybean broth adjusted to Brix 15 to 40%, preferably 30 to 40%, and lactic acid bacteria and yeast bacteria are added. And a step of preparing a soybean broth concentrate containing lactic acid bacteria, and (2) a step of fermenting the soybean broth concentrate under anaerobic conditions to prepare an anaerobic fermented solution of soybean broth.

The soybean broth anaerobic fermented product prepared by the above-mentioned steps (1) and (2) can then be subjected to a concentration or drying step and / or a molding step, if necessary, in the form of powder or granules. It can be prepared as a poultry feed or an additive having a predetermined shape such as a shape or a pellet shape. Further, the soybean broth anaerobic fermented product prepared by the above-mentioned steps (1) and (2) is then mixed with a poultry feed material, and if necessary, a concentration or drying step, and / or molding. It can be used in the process and can be prepared as a poultry feed having a predetermined shape.
Here, as the fermentation method, the concentration method, the drying method, and the molding method, conventional methods generally used in the preparation of feed can be used without limitation. The types of yeast, lactic acid bacteria and Bacillus subtilis used are as described in (I). Here, the anaerobic condition is not a strict condition, and means that the culture is not carried out under an active aerobic condition such as continuous blowing of air containing oxygen. Fermentation under anaerobic conditions is not limited, and examples thereof include a method of fermenting by standing still so as not to entrain air, a method of fermenting under nitrogen bubbling conditions, and the like. The fermentation temperature conditions and the period thereof are as described in (I).

When preparing a fermented product of a soybean broth anaerobic fermented product as the poultry breeding composition of the present invention, in addition to the above-mentioned steps (1) and (2), the following step (3) is further carried out. Will be done.
(3) A step of adding an anaerobic fermented product of soybean broth prepared in the step of (2) to a poultry feed composition and fermenting it under anaerobic conditions.
Here, the feed composition for poultry may be any feed used for breeding poultry and is not limited, but the details are as described above. Further, as a fermentation method under anaerobic conditions, the above-mentioned method can be mentioned.

As described above, in the present specification, the terms "including" and "containing" include the meanings of "consisting of" and "consisting of substantially".

Hereinafter, the present invention will be described with reference to experimental examples in order to help understanding the structure and effects of the present invention. However, the present invention is not limited by these experimental examples. The following experiments were performed under normal temperature (25 ± 5 ° C.) and atmospheric pressure conditions, unless otherwise noted. Unless otherwise specified, "%" described below means "mass%" and "parts" means "parts by mass".

Production Example 1 Preparation of fermented soybean broth As soybean broth, washed whole soybeans are immersed in water overnight, then dehulled and hypocotyled, and immersed in hot water at 70 ° C. or higher, preferably 80 to 100 ° C. After stirring extraction, countercurrent extraction or boiling, whole soybeans were collected and the remaining broth was used. The Brix value of the soybean broth was about 2% as measured by a Brix sugar refractometer.

The soybean broth prepared by the above operation was transferred to a container capable of depressurizing before the liquid temperature decreased to room temperature, and concentrated under reduced pressure to 80 ° C. or higher while concentrating until the Brix value became 42%. .. The obtained concentrated liquid of 750 L was returned to atmospheric pressure, and while the liquid temperature was maintained at a high temperature of about 80 ° C., it was placed in a stainless steel tank (light-shielding container) (1000 L capacity) for fermentation that had been washed and sterilized and sealed.

Then, this was allowed to cool until the upper limit temperature at which microorganisms (lactic acid bacteria, yeast, Bacillus subtilis) could grow was 45 ° C. or lower. In addition, as fermenting inoculum, lactic acid bacteria (Lactobachillus parabuchneri, Lactobachillus paracasei, and Lactobachillus higardii), yeast (Saccharomyces cerevisiae, and Candia lactis-condensi), and Bacillus subtilis (Bacillus subtilis, Bacillus shakletonii, Bacillus) 10 L of the mixed solution containing the mixed bacteria of the above, 3 kg of defatted milk powder / 10 L of tap water was added. The mixed solution is an inoculum aqueous solution prepared by adding the above-mentioned microorganisms to a commercially available amino vinegar solution (manufactured by Farmtech Co., Ltd.).

This was allowed to stand for 3 months at room temperature under light-shielded and anaerobic conditions and fermented. During the period, the generated carbon dioxide was degassed, and if necessary, stirring was performed.
Thus, the fermentation process was carried out until the generation of carbon dioxide gas was not visually confirmed, and when the pH was not confirmed and the pH became constant at 4.5 ± 0.3, the fermentation was terminated.

The supernatant of the fermented soybean broth prepared by the above method includes lactic acid bacteria (7.1 to 8.3 × 10 ⁴ / g: MRS agar plate anaerobic culture method) and yeast (1.2 to 6.4 × 10). ⁴ / g: potato dextrose agar plate culture method) and Bacillus subtilis (100 or less / g: plate smear culture method) were both contained in a living state (Japan Food Research Laboratories Test). On the other hand, the coliform bacteria were negative (10 cfu / g or less) by the food hygiene guideline method (desoxycholate medium, 35 ° C., 24-hour culture) test.
In addition, a plurality of free amino acids (arginine, lysine, histidine, phenylalanine, tyrosine, leucine, isoleucine, valine, alanine, glycine, proline, glutamic acid, serine, threonine, aspartic acid) are contained in the supernatant at 3 to 300 mg each. It was contained at a concentration of / 100 g (automatic amino analysis method). On the other hand, methionine (lower limit of quantification by automatic amino analysis method: 5 mg / 100 g), tryptophan (lower limit of quantification by HPLC method: 1 mg / 100 g) and cysteine (lower limit of quantification by automatic amino analysis method: 1 mg / 100 g) could not be detected. (Japan Food Research Laboratories Test).
Furthermore, the components contained in the filtrate (pH 4.5 ± 0.3, Brix value 34.5 ± 2.0%, density 1.142 g / mL) collected by filtering the supernatant with filter paper (Advantec, No. 2 filter paper equivalent) under reduced pressure. The analysis results were as follows.
Protein: 4.5g / 100g (Kjeldahl method)
Lipid: 0g / 100g (acid decomposition method)
Polyphenol: 15 g / L in terms of gallic acid (quantitative analysis of polyphenol coloration using Folin-Ciocalteu solution)
Glutathione (reduced form): 207 mg / L (GHS Assay kit, BIOXYTECH GSH-420)
Organic Acids: 0.76 also contains an amount of organic acids that neutralizes l NaOH. It corresponds to 45.6 g in terms of acetic acid and 68.5 g in terms of lactic acid.

Experimental Example 1 Evaluation test of action on shamo hybrid (Toyo no Shamo) (1) Evaluation of ingestion effect of soybean broth fermented liquid-treated feed In this experiment, a production example was used for test poultry (Shamo hybrid "Toyo no Shamo"). The feed treated with the soybean broth fermented solution prepared in 1 (feed of the present invention: Example 1) or the feed to which the soybean broth fermented solution is not added (comparative feed: Comparative Example 1) is fed, and after breeding for a certain period of time, the meat part (meat part (feed)) The contents of various components contained in (breast meat, thigh meat) were analyzed and quantified.
Specific experimental methods and their results are shown below.

(1-1) Preparation of feed with fermented soybean broth An aqueous solution prepared by diluting 40 mL of the fermented soybean broth prepared in Production Example 1 with 5 L of water in the commercially available solid feed for poultry (water-diluted soybean broth). Was added, the mixture was stirred with a stirrer, transferred to a fermentation vessel, and allowed to stand for 2 days under aerobic conditions at room temperature for fermentation. The whole was allowed to blend in by gently stirring once during the fermentation period. This fermented solid feed was used as the "feed of the present invention" (Example 1), while the commercially available poultry solid feed (unfermented solid feed) was used as the "comparative feed" (Comparative Example 1) in the following experiments. ..

(1-2) Experimental Method As the test poultry, the Shamo hybrid "Toyo no Shamo" was divided into two groups, the feed feeding group of the present invention (n = 5) and the comparative feed feeding group (n = 5). The former feed-feeding group of the present invention (group of the present invention) weighs about 5 to 7 kg after feeding and breeding the commercially available solid feed for poultry Profit A (unfermented solid feed) for 12 days after brooding. Until it reached (until it became an adult), the above-mentioned feed of the present invention (Example 1) was fed for 125 days. On the other hand, in the latter comparative feed feeding group (comparative group), the commercially available poultry solid feed Profit A (unfermented solid feed) is used for the period from the time of brooding to adulthood, and the commercially available product is used for 125 days thereafter. Solid feed for poultry Superbro G (unfermented solid feed) (Comparative Example 1) was fed and bred. In addition, to prevent shortage of feeding, additional daily intake was allowed and water supply was allowed freely.

After the above-mentioned breeding, the test poultry of each group was slaughtered, the breast meat and the thigh meat were separately collected as the meat parts, and the Toyo Environmental Analysis Center Co., Ltd. was requested to request the nutritional components (energy) contained in the meat of each part. , Protein, fat, water, ash) were slaughtered and quantified.

(1-3) Experimental results The experimental results are shown in Table 1 and FIG. 1 (A). The results in Table 1 are for one of the test poultry belonging to each group. The numerical values in parentheses in Table 1 indicate the relative ratio of the results of the examples to the results (100) of the corresponding comparative examples (the same applies to the results of (2) below).

(2) Evaluation of Intake Effect of Water Containing Fermented Soybean Juice In this experiment, the Shamo hybrid "Toyo no Shamo" was used as the test poultry. Drinking water (drinking water of the present invention: Example 2) or soybean prepared by diluting the fermented soybean broth prepared in Production Example 1 250 times with tap water to the test poultry (shamo hybrid "Toyo no Shamo"). Tap water (comparative drinking water: Comparative Example 2) to which no fermented broth was added was supplied, and after breeding for a certain period of time, the contents of various components contained in the meat parts (mune meat, thigh meat) were analyzed and quantified.
Specific experimental methods and their results are shown below.

(2-1) Experimental Method As the test poultry, the Shamo hybrid "Toyo no Shamo" was divided into two groups, the water supply group of the present invention (n = 6) and the comparative water supply group (n = 6). The former water supply group of the present invention (group of the present invention) includes commercially available solid feed for poultry (14 kg of ordinary feed and 6 kg of bran) (Profit A: manufactured by Asuka Animal Health Co., Ltd.) for 25 days after brooding. After feeding with tap water and breeding, until the weight reaches about 5 to 7 kg (until adulthood), commercially available solid feed for poultry (14 kg of ordinary feed contains 6 kg of bran) (Super Bro G / PM: Fujino The original mixed premix feed of the poultry farm of Ya Shoten) and the drinking water of the present invention (Example 2) described above were supplied for 140 days in place of the tap water. On the other hand, in the latter comparative water supply group (comparative group), the solid feed described above was used for the period from the time of chicks to adulthood, and the commercially available solid feed for poultry and tap water for 140 days thereafter (Comparative Example 2). ) Was fed and watered for breeding. In addition, to prevent shortage of feeding, additional daily intake was allowed and water supply was allowed freely.

After the above breeding, the test poultry of each group is slaughtered, breast meat and thigh meat are collected as meat parts, and the Toyo Environmental Analysis Center Co., Ltd. is requested to provide nutritional components (energy, protein) contained in the meat of each part. , Fat, water, ash, sodium, salt equivalent) were slaughtered and quantified.

(2-2) Experimental results The experimental results are shown in Table 1 and FIG. 1 (B).

(3) Discussion As shown in Table 1 and FIG. 1 (A), the test poultry (group of the present invention) fed with the feed (fermented feed) fermented by adding the soybean broth fermented liquid as an inoculum was a normal feed. Compared with the test poultry (comparative group) fed with (unfermented feed), the protein content of both breast meat and thigh meat was almost the same, but the lipid content was reduced. Confirmed (54.5% by mass reduction in feed meat, 56.6% by mass reduction in thigh meat). Along with this, it was confirmed that the calories (energy) of both the breast meat and the thigh meat were reduced in the group of the present invention. In addition, it was visually confirmed that the amount of fat in the abdominal cavity was also significantly reduced in the group of the present invention as compared with the comparative group.

Further, as shown in Table 1 and FIG. 1 (B), the test poultry fed with tap water supplemented with the fermented soybean broth (group of the present invention) was the test poultry fed with tap water (comparative group). It was confirmed that the protein content of both the breast meat and the thigh meat was almost the same, but the fat content was significantly reduced (the breast meat was reduced by 39.1% by mass,). Thigh meat decreased by 7.6% by mass). Along with this, it was confirmed that in the group of the present invention, the calories (energy) of both the breast meat and the thigh meat were also reduced. In addition, it was visually confirmed that the amount of fat in the abdominal cavity was also significantly reduced in the group of the present invention as compared with the comparative group.

From these facts, the fermented soybean broth of the present invention has a fat accumulation reducing effect, and it is possible to improve the meat quality of poultry by mixing it with drinking water or feed and feeding or feeding the poultry. found. It was also confirmed that the feed fermented using the fermented soybean broth of the present invention as an inoculum has the same effect. From the above, by feeding poultry with the fermented soybean broth of the present invention or a product fermented using it, the amount of fat is reduced while maintaining the amount of protein, and the meat quality is high in protein and low in fat. It turned out that it can improve the meat quality of calories.

Experimental Example 2 Evaluation test of action on chicken broiler (Chenky) (1) Evaluation of intake effect of feed containing soybean broth fermented liquid In this experiment, chicken broiler (Chenky) generally bred for meat as a test poultry Seed) was used. The Chenky breed is a major poultry for meat that accounts for 64% of chicken broilers in Japan, and has the property of growing quickly and easily accumulating fat.
A feed obtained by adding the soybean broth fermented solution prepared in Production Example 1 to the test poultry (chicken broiler "Chenky") at a ratio of 2.5% by mass or 10% by mass to the commercially available solid feed (feed of the present invention:). After feeding Examples 3 and 4) or a solid feed (comparative feed: Comparative Example 3) to which the soybean broth fermented liquid is not added and bred for a certain period of time, various components contained in the meat parts (breast meat, chicken meat) The content was analytically quantified.
Specific experimental methods and their results are shown below.

(2) Experimental method The test poultry (chicken broiler "Chenky species") was divided into two groups of the present invention feeding group (n = 14 in each group) and one group of comparative feeding group (n = 14), for a total of three groups. The former feeding group of the present invention (the group of the present invention) was bred for 14 days after chicks were fed with the commercially available solid feed for poultry (Profit A: manufactured by Asuka Animal Health Co., Ltd.) and tap water. The above-mentioned feed of the present invention (Example 3 or 4) was fed in place of the feed for 23 days until the body weight reached about 2.5 to 3.5 kg (until it became an adult). On the other hand, in the latter comparative feeding group (comparative group), the above-mentioned commercially available solid feed for poultry (Profit A: manufactured by Asuka Animal Health Co., Ltd.) and tap water are ingested during the period from the time of brooding to adulthood. For the next 23 days, the poultry was fed with the commercially available solid feed for poultry (Super Bro G) (Comparative Example 3) and tap water. In addition, to prevent shortage of feeding, additional daily intake was allowed, and water was also supplied freely.

Poultry (6 birds in each group) close to the average weight of 14 birds in each group on the 23rd day of breeding were analyzed. Six birds in each group were slaughtered, meat parts (mune meat, thigh meat) were collected, and the amount of lipid contained in the meat of each part was quantified by the ether extraction method and the amount of protein was quantified by the Kjeldahl method.

(3) Experimental results The experimental results are shown in Fig. 2. FIG. 2 (A) shows the amount of fat (g number per 100 g body weight) (average value of 6 birds) contained in the breast meat and thigh meat of the test poultry of each group, and FIG. 2 (B) shows the average value of 6 birds. The amount of protein (g number per 100 g body weight) (average value of 3 birds) contained in the breast meat and thigh meat of the test poultry is shown. The numerical values shown on the horizontal axis in FIG. 2 mean the amount (mass%) of the fermented soybean broth mixed in the ingested solid feed for poultry. As can be seen from this, there was little effect on the addition of fermented soybean broth to the feed and feeding it to chicken broilers.

Experimental Example 3 Evaluation test of action on rats (1) Evaluation of ingestion effect of feed containing soybean broth fermented solution In this experiment, Sprague-Dawley (SD) rats (Japan SLC) were used as test animals. It is known that the rat has a higher lipid accumulation than the Wister rat, which is also widely used as a model animal for mammals.
A feed (feed of the present invention: Examples 5 to 7) or soybean broth fermentation prepared by adding the soybean broth fermented solution prepared in Production Example 1 to a solid (powdered) feed suitable for breeding rats to a test animal at various concentrations. After feeding the above-mentioned feed without adding liquid (however, supplementing the amount without soybean broth fermented liquid with cornstarch) (comparative feed: Comparative Example 4) and breeding for a certain period of time, it is contained in the weight of adipose tissue and organs. The amount of lipid was measured.
Specific experimental methods and their results are shown below.

(2) Experimental method The test animals (4-week-old male SD rats, body weight around 100 g) were divided into a feeding group of the present invention (n = 18) and a comparative feeding group (n = 6). In the former feeding group of the present invention (group of the present invention), after feeding a solid feed (purified diet according to AIN93G) for 4 days and acclimatizing the animals, the average weight of the rats in each group is about 156 g. Six animals were divided into three groups (feeding groups 1 to 3 of the present invention). In these feed groups 1 to 3 of the present invention, the feed of the present invention (Examples 5 to 5) in which the fermented soybean juice was added to the solid feed at a ratio of 2.5% by mass, 5% by mass, and 10% by mass, respectively. 7) was fed for 28 days.
The latter comparative feeding group was fed with the solid feed (without soybean broth fermented liquid) for 4 days of acclimatization and then for 28 days. Feeding and water supply were allowed freely. During the 28-day breeding period, weight gain and feed intake were measured, and at the time of dissection, the weight of adipose tissue (brown fat around the kidney, white fat around the kidney, posterior abdominal wall fat, fat around the accessory testicle) and organ weight. And its total lipid content were measured.

(3) Experimental results Table 2 shows the weight gain and feed intake during the 28-day breeding period, and the total adipose tissue weight, liver weight, and liver total lipid amount at the time of dissection. In addition, FIG. 3 shows the amount of fat (g number per 100 g body weight) around the adipose tissue, brown perrenal, white perrenal, retroperitoneal wall, and accessory testis.

As shown in Table 2, no significant difference was confirmed in the weight gain, feed intake, total adipose tissue weight, and total hepatic lipid in each group. In each adipose tissue, as shown in FIG. 3, the perirenal brown fat tended to decrease, while the perirenal white fat, retroperitoneal wall fat, and perirephalic fat tended to increase.

From these facts, it was confirmed that the lipid accumulation inhibitory effect of the fermented soybean broth was effectively exerted on poultry, especially on gamecocks and hybrids of gamecocks. In particular, it works effectively on "Toyo no Shamo", a brand chicken produced in Oita prefecture.

Claims (5)

An anaerobic fermented product of soybean broth containing lactic acid bacteria, yeast and Bacillus subtilis, or a composition for poultry breeding containing a fermented product thereof. The poultry breeding composition according to claim 1, wherein the poultry breeding composition is a poultry feed or an additive used in addition to the poultry drinking water or feed. The poultry breeding composition according to claim 1 or 2, wherein the poultry breeding composition is a composition for improving the meat quality of poultry. A method for preparing a poultry breeding composition containing the anaerobic fermented soybean juice according to claim 1, which comprises the following steps:
(1) Soybeans containing lactic acid bacteria, yeast and bacillus by adding at least one microorganism selected from the group consisting of yeast, lactic acid bacteria and bacillus to the soybean broth adjusted to Brix 15-40% or less. A step of preparing a broth concentrate and (2) a step of fermenting the soybean broth concentrate under anaerobic conditions to prepare an anaerobic fermented solution of soybean broth. A method for improving the meat quality of poultry, which comprises feeding the poultry the composition for raising poultry according to any one of claims 1 to 3 to raise the poultry, wherein the poultry is chamo or hybrid. How to be a hybrid.

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