JP2561198B2 - Poultry feed - Google Patents

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a poultry feed, particularly a poultry feed for improving egg quality.

[0002]

2. Description of the Related Art Astaxanthin is a type of carotenoid red pigment, and is known as Phaffia rhodozyma.
Haematococcus (Haema), a yeast belonging to ia rhodozyma
It is widely distributed in green algae such as tococcus) and Chlamydomonas, starfishes, crustaceans such as shrimp, krill and crab, and fish.

[0003] However, not all of them biosynthesize astaxanthin, and it is said that some of them (marine red fish such as red sea bream, salmon and trout) do not have astaxanthin biosynthesis ability.

Therefore, when culturing such a fish,
A low astaxanthin content in the feed will give it a different appearance than natural fish. For example, in the case of cultured red sea bream, if the astaxanthin content in the feed is low, the color of the epidermis becomes dark and does not become the red color peculiar to natural red sea bream.
This has led to a decline in the commercial value of farmed fish due to the custom of using red for celebrations and the preference of consumers to prefer red. Astaxanthin also has pharmacological effects such as antioxidation, and its content is considered to affect not only the appearance but also the quality of fish (eg, egg quality and meat quality of red sea bream).

Conventionally, when these fish are cultivated, the raw material containing astaxanthin at a high concentration is added to the feed, or the raw material containing a high concentration of astaxanthin is used as the feed to fried the cultured fish.

[0006] In recent years, astaxanthin has come to be used not only as a fried or colored feed for fish but also for improving the quality of eggs such as quail, ducks, and chickens. That is, as a recent consumer need, a certain reddish egg yolk has been demanded, and in order to meet this,
There is a limit to thickening the reddishness of egg yolk with commercially available feeds mainly composed of corn and soybean meal, and astaxanthin has come to be used to enhance the commercial value.

As feed ingredients used for frying and coloring, crushed krill, shrimp, shrimp shells and crab shells, oil-like products extracted with oil and solvent, and astaxanthin such as phaffia rhodozyma. It is known that decomposed products or crushed products of microbial cells, and decomposed or crushed products of green algae such as Haematococcus.

Of these, krill, shrimp, etc., contain a large amount of water, and therefore need to be frozen and stored before they can be stored. In addition, when they are used as a compounded feed, they must be dried, but due to heating during the drying process. Astaxanthin is liable to be deteriorated and has a drawback that the frying and coloring effects are significantly reduced.

[0009]

[Problems to be Solved by the Invention] When astaxanthin-producing bacteria such as Phaffia rhodozyma are used as a feed, the availability of astaxanthin is poor even when the bacteria are fed as they are to poultry such as chickens. There are various methods for decomposing or crushing bacterial cells. Examples of the method include an acid hydrolysis method and a method of self-digesting bacterial cells [Biotechnology L
etters) Vol. 6, No. 4, p. 247-250 (19
1984)], a method of lysing a yeast cell wall using a microbial-derived lytic enzyme [Applied and Environmental Microbiology (Applied and Envirom
ental Microbiology) Vol. 35, No. 6, p. 115
5-1159 (1978)], a mechanical treatment method in which ultrasonic treatment, a French press, a homogenizer or the like is used to crush cells, and the like are known [JP-A-57-20634].
2].

[0010] Of these, in the acid hydrolysis method, the autolysis method and the cell lysis method using a lytic enzyme, astaxanthin itself is decomposed, and if mild treatment conditions are used to suppress the decomposition of astaxanthin, the cells may be degraded. It has the disadvantage of insufficient decomposition.

In addition, the microbial cell crushing method by mechanical treatment has a drawback that the microbial cell crushing solution itself has a high viscosity and is difficult to handle in the subsequent process of feeding such as drying. In addition, the astaxanthin thus obtained is more likely to undergo oxidative modification than an untreated product, so that it is necessary to add an antioxidant or the like. It also requires special equipment,
In addition, processing costs are high, and there is an economical problem.

[0012]

[Means for Solving the Problems] Therefore, the present inventors have proposed a treatment method for using astaxanthin-producing cells such as Phaffia rhodozyma to make it suitable as a feed yeast for improving egg yolk. As a result of earnest research,
From the conventional tests, for astaxanthin itself,
The alkaline solution, which was considered to be unfavorable, was found to be able to moderately change the yeast cells by selecting the treatment conditions and significantly improve the availability of astaxanthin by poultry such as chickens, and completed the present invention. Came to do.

That is, the present invention relates to a poultry feed comprising a yeast having improved astaxanthin coloring effect and usability in yeast cells producing astaxanthin such as Phaffia rhodozyma.

The yeast for producing astaxanthin used in the present invention includes Phaffia rhodozyma.
In addition to bacteria belonging to Rhodozyma), any bacteria that produce astaxanthin can be used. Specifically, Phaffia Rodzima IFO 10129 strain,
IFO 10130 strain, ATCC 24201 strain and the like.

These bacteria contain glucose, maltose, sucrose, molasses carbon source, yeast extract, malt extract, peptone, ammonium sulfate and other organic and inorganic nitrogen sources, and other weak nutrients (pH 4 to 6). 15 ~ 25 ℃ using the medium
It can be cultured under aerobic conditions (preferably 20 to 22 ° C).

[0016] After culturing the yeast, it is treated with an alkaline solution, and the cells to be treated are the culture solution as it is or a concentrated solution thereof. Alternatively, a product obtained by separating and precipitating cells in a culture solution by centrifugation may be used.

In the present invention, a compound containing an alkali metal such as sodium or potassium, a compound containing an alkaline earth metal such as calcium or magnesium, or an organic base compound such as ammonia, methylamine or ethanolamine can be used as an alkaline solution having a pH of 10 or more. Alternatively, a buffer containing these can be used.

Examples of the compound containing an alkali metal include sodium hydroxide, potassium hydroxide, sodium carbonate, sodium hydrogen carbonate and the like. Examples of the compound containing an alkaline earth metal include calcium hydroxide and magnesium hydroxide.

As the buffer, any buffer having a pH of 10 or more can be used. Specifically, boric acid-sodium carbonate, ammonium chloride-ammonia, glycine-sodium hydroxide, bicarbonate, etc. Buffers such as sodium-sodium carbonate, borax-sodium hydroxide, borax-sodium carbonate, hydrochloric acid-sodium carbonate, disodium hydrogen phosphate-sodium hydroxide can be mentioned.

The method of treating the yeast cells with the alkaline solution may be any method as long as the alkaline solution and the yeast cells come into contact with each other. For example, the cells may be immersed in the alkaline solution. Alternatively, an alkaline solution may be sprayed on the cells.

FIG. 1 shows the relationship between the pH of the alkaline solution and the extraction rate of astaxanthin by alcohol from the treated cells when treated at room temperature for 1 hour. This is data to show that astaxanthin is easily released from the cells by the alkali solution treatment. In FIG. 1, a pH of 12 or less was 0.1 M gulincin-sodium hydroxide buffer (), and a pH of 12 or more was an aqueous sodium hydroxide solution (∘). The amount of astaxanthin extracted when the cells were mechanically crushed was defined as 100%.

As shown in this figure, the pH of the alkaline solution
Is effective at a pH of 10 or higher. If the pH of the alkali solution is too low, the treatment effect is not sufficient, and if the pH is too high, astaxanthin denaturation / decomposition easily proceeds. Therefore, the pH of the alkali solution is preferably 11 to 13.
The treatment can be carried out at a temperature of 0 to 130 ° C. However, if the temperature is high, the denaturation / decomposition of astaxanthin proceeds, and if the temperature is low, the treatment time needs to be extended. It is preferable to process at a temperature of The processing time may be 1 minute to 1 day, but is preferably 1 hour to 5 hours.

By performing the alkaline solution treatment, the yeast cells change, and the carbohydrate component in the cells decreases. This is considered to be due to the solubilization and decomposition of the contaminant polysaccharides and the like particularly on the cell surface by the alkali treatment. As a result, the astaxanthin in the bacterial cells is more easily used by poultry who ingested the feed containing the bacterial cells, and as a result, the coloring effect of egg yolk is enhanced.

After the treatment with the alkaline solution, the bacterial cells are separated from the alkaline solution by ordinary centrifugation or membrane separation, and if necessary, washed with water and the bacterial cell separating operation is repeated to obtain a yeast for feed. Is preferred. Alternatively, instead of removing the alkaline solution, it is also possible to neutralize the alkaline solution with an acid to obtain yeast for feed. in this case,
As the acid to be used, any acid can be used as long as the salt produced by the neutralization reaction with the alkaline solution is suitable as a feed. Specific examples include organic acids such as acetic acid, formic acid, and citric acid, and inorganic acids such as hydrochloric acid, sulfuric acid, and phosphoric acid. The feed yeast obtained as described above may be used as it is as a feed for chickens or the like, but it may be used as it is in the form of wet cells or as dry cells, mixed with the compound of the compounded feed, and mixed with the compounded feed. Can be

As the commonly used feed for poultry, corn, defatted rice meal, corn gluten meal, soybean meal, fish meal, bone meal, animal fats and oils, calcium carbonate, salt and the like are used. It is possible to use a mixture of amino acids, vitamins, minerals or shells.

In this case, the amount of yeast used in the present invention may be about 0.005 to 10.0% by weight, and it is adjusted according to the astaxanthin content and the purpose of coloring. When preparing a compounded feed, the feed yeast produced by the method of the present invention is compared with yeast cells produced by the conventional method,
It also has the advantage of good miscibility with the formulation.

Next, an example of production of yeast used in the present invention will be shown. Production Example A liquid medium containing 0.3% of yeast extract, 0.5% of polypeptone and 2.0% of sucrose was dispensed in four 50 ml portions into a 500 ml Erlenmeyer flask, and sterilized by heating in an autoclave at 120 ° C. for 20 minutes. One platinum loop inoculation of Phaffia rhodozyma (IFO10129 strain) was carried out at 20 ° C.
For 3 days to prepare a preculture.

Then, the mixture was placed in a jar fermenter of 20 liters and 30 liters of a liquid medium containing 0.3% yeast extract, 0.5% polypeptone and 2.0% sucrose.
Heat sterilization was performed at 20 ° C. for 20 minutes. This was inoculated with 200 ml of the preculture solution, and cultured at 25 ° C. for 5 days.

About 200 ml of 10 N sodium mercuride was added to the obtained culture broth (pH 4.5) to adjust the pH to 12.5, and the mixture was allowed to stand at room temperature for 1 hour, neutralized with hydrochloric acid, and then centrifuged to separate cells. After separating, it is dried with a spray dryer to about 1
30 g of alkali-treated Phaffia yeast was obtained.

On the other hand, after the culture was completed, the mixture was centrifuged without alkali treatment, and the yeast cells were dried with a spray dryer to give about 160 g (untreated Phaffia yeast).

[0031]

Next, the present invention will be described in more detail with reference to examples, but the examples do not limit the present invention in any way.

Example 1 Thirty 48-week-old decalve laying hens were divided into 3 groups with 1 group and 10 groups, and the feed having the composition shown in Table 1 was used as a basic feed, and this was treated with alkali for Phaffia yeast. (Astaxanthin content 0.33%) was added so that the concentration of astaxanthin in the feed was 6.6 ppm and 13.2 ppm, respectively, and it was added for 4 weeks (May 29, 1991-
On June 27, 1991), they were bred in an adult chicken cage house. The alkali-treated Phaffia yeast was produced according to the method described in the production example. The component ratio of the feed having the composition shown in Table 1 was as shown in Table 2. The feed intake during the test period was 105.2 g per day on average for all plots.

[0033]

[Table 1] Table 1 Composition Composition ratio (%) ───────────────────────────── Yellow corn 50.0 Mylo 14. 0 Defatted rice meal 5.8 Corn gluten meal 2.0 Soybean meal 10.0 Fish meal 7.0 Meat and bone meal 3.0 Animal oils and fats 0.5 Carbonic acid carbonate 7.32 Sodium chloride 0.15 Vitamin / mineral / amino acid mix 0. 23 ─────────────────────────────

[0034]

[Table 2] Table 2 (Ingredients) ───────────────────────────── Water 11.2% Crude protein 18.0% Crude fat 4.2% Crude fiber 2.5% Crude ash 11.8% ME (Kcal / Kg) 2814 ────────────────────────── ────

Eggs from the 21st to 23rd days after the start of the test were fed to Roche York Color Fan No. '84 (R
Oche Yolk Color Fan No. '84) and a color difference meter (ND-101D type manufactured by Nippon Denshoku Industries Co., Ltd.) were used to measure the egg yellow, and the results are shown in Table 3.

The amount of astaxanthin in egg yolk was adjusted to 2 by using 2 egg yolks in each section, acetone was added thereto, and the mixture was homogenized and filtered. Was dissolved in petroleum ether, dehydrated with sodium sulfate, concentrated under reduced pressure, and acetone was added to supply a fixed amount of the solution to liquid chromatography, which was calculated from the absorbance at 474 nm. The results are also shown in Table 3.

[0037]

[Table 3]

As is apparent from Table 3, the egg yolk produced by the laying hens fed the feed of the present invention has a reddish color derived from astaxanthin in the Phaffia yeast, and its color tone becomes darker as the amount of addition increases. It showed almost the same coloring effect as the publica that is currently used in the market. or,
The amount of astaxanthin in egg yolk also increased significantly in the yeast-added group as compared with the yeast-free group, and increased almost in proportion to the added amount. From these results, astaxanthin in alkali-treated Phaffia yeast is transferred to egg yolk, it is possible to freely obtain egg yolk with a different degree of coloration of interest by artificially adjusting the amount of yeast added. It is a very effective colorant.

Example 2 70 decalve laying hens, 28 weeks old, were divided into 7 groups with 1 group and 10 groups, and the feed having the composition shown in Table 1 was used as a basic feed, and the alkali-treated Phaffia yeast (astaxanthin Content of 0.28%) and alkali-free Phaffia yeast (astaxanthin content of 0.21%) as feed astaxanthin concentration of 5 ppm, 10 pp
m and 15 ppm respectively, and they were bred for 3 weeks (November 1, 1991 to November 22, 1991) in an adult chicken cage. The yeast was treated with alkali according to the method described in the above Production Example. The feed intake during the test period is 110g on average per bird per day
Met.

The color tone of the yolk and the amount of astaxanthin in the yolk were measured by the method described in Example 1 using the eggs 19 to 20 days after the start of the test, and the results are shown in Table 4.

[0041]

[Table 4]

As a reference test, alkali-treated yeast and untreated yeast were analyzed for astaxanthin elution from the yeast before addition to the feed and after addition to the feed. As for the analysis method, yeast before feed addition was added distilled water and left at room temperature for 1 hour, then centrifuged to obtain yeast in a wet state, and methanol and glass beads could be added to this to disrupt yeast cells. The total carotenoid amount was calculated from the absorbance at 474 nm of the obtained methanol supernatant liquid to obtain an index of 100, and the ratio of the total carotenoid amount calculated from the absorbance of the methanol-only extract without addition of glass beads was compared. Therefore, the astaxanthin dissolution property was examined. For yeast after addition of feed, feed 60
After removing the relatively large foreign substances on the sieve of the mesh, distilled water was added and the above procedure was followed. The results are shown in Table 5 and Table 6, respectively.

[0043]

[Table 5] Table 5 Extraction rate of carotenoids from Phaffia yeast before adding to feeds Test area Bead extraction rate of carotenoids (%) ────────────────────── ─────────────── Alkali-treated yeast Yes 100 No 40 ──────────────────────────── ─────── Alkali untreated yeast Yes 100 No 26 ────────────────────────────────────

[0044]

[Table 6] Table 6 Extraction ratio of carotenoids from Phaffia yeast after feed addition Test area Bead extraction of carotenoids (%) ─────────────────────── ───────────── Alkali-treated yeast Yes 100 No 40 ────────────────────────────── ───── Alkali untreated yeast Yes 100 No 25 ────────────────────────────────────

As shown in the results of Table 5, the alkali-treated yeast was more likely to elute the contained astaxanthin than the untreated yeast (40:
26) Further, as shown in Table 6, this ratio did not change even in the feed adjustment step, and therefore it was confirmed that the alkali-untreated yeast was not crushed in the state of being fed to chickens.

As a result of adding the yeasts having different astaxanthin elution properties to the feed and examining the coloring property and the transfer amount of the egg yolk, as shown in Table 4, the alkali-treated yeast group was more colored. It was found that the amount of astaxanthin in egg yolk was large and that it was easy to do.

Among the data shown in Table 4, the relationship between the astaxanthin concentration and the Roche-Yoke color fan index is shown in FIG. 2, and the relationship between the a ^* value and the b ^* value of the chromaticity measured by the colorimeter is shown. The figures are shown in Figure 3. From FIG. 2, there is about a double difference between the alkali-treated yeast group and the untreated yeast group, that is, 5 ppm of the alkali-treated yeast group.
It can be seen that the added group shows almost the same index as the untreated yeast group of 10 ppm. Also, from FIG. 3, a ^* value and b ^*
Since the change in the value shows the same transition between the alkali-treated group and the non-treated group, it is considered that there is no difference in the color tone given to the egg yolk. In FIG. 3, the a ^* value is an index indicating the degree of redness by a color difference meter, and the larger the value, the more redness is shown. The b ^* value is an index indicating the degree of yellowness by the color difference meter, the larger the value is. Shows an increase in yellowness.

[0048]

From these results, it can be seen that the alkali-treated yeast is effective at a lower concentration than the non-treated yeast and is economically advantageous.

[Brief description of drawings]

FIG. 1 is a graph showing the relationship between the pH of an alkaline solution and the extraction rate of astaxanthin with alcohol from treated cells.

FIG. 2 is a graph showing the relationship between the astaxanthin concentration in egg yolk and the Roche-Yoke Color Fan index.

FIG. 3 is a diagram showing a relationship between a ^* value and b ^* value in the chromaticity of egg yolk of alkali-treated yeast group and alkali-untreated yeast group by a chromaticity meter.

 ─────────────────────────────────────────────────── ─── Continuation of the front page (72) Inventor Eiichi Katsube 328 Shiinden Hamano, Fukuda-cho, Iwata-gun, Shizuoka Kai Kasei Co., Ltd.Laboratory (72) Inventor Miwa Hatashishishin, Fukuda-cho, Iwata-gun, Shizuoka 328 Tahamano KAI Kasei Co., Ltd. Laboratory (56) References Tokuheihei 2-504101 (JP, A)

Claims (1)

(57) [Claims] 1. A feed for poultry, comprising a yeast cell producing astaxanthin treated with an alkaline solution having a pH of 10 or more.