JP7465608B1 - Method for producing poultry eggs, poultry eggs, and poultry feed - Google Patents

Abstract

[Problem] The problem to be solved by the present invention is to provide a new technique for obtaining poultry eggs imparted with a new flavor. [Solution] The present invention is a method for producing poultry eggs with improved flavor, which includes a step of feeding poultry a feed containing a dairy ingredient including fermented milk and/or butter. [Selected Figures] None

Description

The present invention relates to a method for producing poultry eggs, poultry eggs produced by said method, and poultry feed used in the production of said poultry eggs.

Conventionally, poultry eggs with distinctive flavors, nutrients, etc. have been produced by devising feed compositions for poultry such as chickens. For example, Patent Document 1 discloses a method of raising chickens in which egg-laying or meat-producing hens are fed a basal feed and a chicken feed containing a specified amount of vegetable powder containing either shiso, komatsuna, or spinach, and peptide iron and vitamin C, thereby transferring the iron contained in the vegetables to the eggs or meat.

Furthermore, Patent Document 2 describes that the flavor of chicken eggs is improved by blending a flavoring agent containing saturated aliphatic lactones having carbon numbers of _C9 to _C12 and vanillins, dried whey, and sesame oil cake into chicken feed.

Patent Publication No. 7133824 Patent No. 2775043

Given the above prior art, the objective of the present invention is to provide a new technology for obtaining poultry eggs with a new flavor.

In order to solve the above problems, the inventors conducted extensive research with the aim of imparting a new milky flavor to poultry eggs. The present invention, which solves these problems, is as follows.

[1] A method for producing poultry eggs with improved flavor, comprising a step of feeding poultry a feed containing a dairy ingredient including fermented milk and/or butter.
By using feed containing fermented milk and/or butter as a dairy ingredient, poultry eggs with a characteristic milk-derived flavor can be obtained.

Moreover, a preferred embodiment of the present invention is as follows.
[2] The production method described in [1], wherein the dairy raw material includes whey.
By using a diet containing whey along with cultured milk and/or butter, poultry eggs with a balanced flavor can be obtained.

[3] The production method described in [1] or [2], wherein the dairy raw material includes skim milk powder.
By using feed containing skim milk powder, a mellow flavor can be added to poultry eggs.

[4] The dairy raw material contains fermented milk and whey,
The method according to any one of [1] to [3], wherein the content of the whey relative to the fermented milk is 1 to 8 times, in terms of mass, the method.
By using such a form, it is possible to obtain eggs with a good balance between the sour taste derived from the fermented milk and the milky flavor derived from the whey.

[5] The milk raw material includes fermented milk and skim milk powder,
The method according to any one of [1] to [4], wherein the content of the skim milk powder relative to the fermented milk is 0.3 to 5 times, in terms of mass, the skim milk powder.
By using such a form, the mellowness of the skim milk powder, combined with the sourness derived from the fermented milk, makes it possible to obtain eggs with a balanced flavor.

[6] The production method according to any one of [1] to [5], wherein the dairy raw materials include butter and whey.
By using such a form, it is possible to obtain a novel egg having a rich flavor with a moderate milk flavor added.

[7] The production method described in [6], wherein the content of the whey relative to the butter is 0.5 to 5 times, in terms of mass.
By setting the whey content relative to butter within the above range, eggs can be obtained that retain the rich flavor derived from butter and also have a pleasant milk flavor.

[8] The production method described in any one of [2] to [7], wherein the whey content in the feed is 20 to 80 mass% relative to the total mass of the dairy raw materials.
By using the above-mentioned form, it is possible to obtain poultry eggs imparted with a desirable milk flavor. Furthermore, when feed containing a mixture of multiple dairy ingredients is used, it is possible to obtain eggs that have a uniform flavor and that favorably exhibit the flavors of other dairy ingredients such as fermented milk and butter.

[9] The production method according to any one of [1] to [8], wherein the dairy raw material contains a dairy flavoring.
By using feed containing dairy flavorings, it is possible to impart a desirable milk flavor to the eggs.

[10] Poultry eggs produced by the production method described in any one of [1] to [9].

[11] The poultry egg described in [10], which is a chicken egg.

[12] Poultry feed containing dairy ingredients including fermented milk and/or butter.
By using poultry feed containing fermented milk and/or butter, poultry eggs with a characteristic milk-derived flavor can be obtained.

According to the present invention, a novel technique for obtaining poultry eggs imparted with a new flavor can be provided.
More specifically, according to the present invention, poultry eggs imparted with a milk-derived flavor can be produced.

The method for producing flavor-improved poultry eggs of the present invention includes a step of feeding poultry a feed containing a milk ingredient.

In the present invention, poultry refers to commercial birds raised by humans, including chickens, turkeys, quails, geese, pheasants, ducks, etc. In the present invention, the poultry is preferably chickens.

<Feed>
The dairy raw materials to be blended in the feed used in the poultry egg production method of the present invention will be described in detail below.

(1) Fermented Milk The dairy raw material used in the present invention preferably contains fermented milk.
By feeding poultry with feed containing fermented milk, eggs with a clean, slightly sour aftertaste can be obtained.

In the present invention, fermented milk refers to milk or milk containing an equivalent or greater amount of non-fat milk solids that has been fermented with lactic acid bacteria or yeast to produce a paste or liquid, or to a product that has been frozen. It also includes processed products fermented with lactic acid bacteria or yeast, or beverages that use this as the main ingredient (dairy lactobacillus beverages).

The fermented milk used in the present invention may be in any form, such as a solid, paste, or liquid, but is preferably in the form of a solid powder from the viewpoint of incorporation into feed.
In the present invention, it is preferable to use fermented milk obtained by lactic acid fermentation of skim milk powder.

The content (dry mass) of fermented milk is preferably 0.05 mass% or more, more preferably 0.08 mass% or more, and even more preferably 0.09 mass% or more, based on the total amount of the feed.
In addition, the content of fermented milk is preferably 0.5 mass% or less, more preferably 0.3 mass% or less, even more preferably 0.25 mass% or less, even more preferably 0.20 mass% or less, and particularly preferably 0.15 mass% or less, relative to the total amount of feed.
By feeding poultry with feed containing fermented milk within the above range, eggs with a clean aftertaste and a slight sourness can be obtained.

The content (dry mass) of fermented milk relative to the total mass of the dairy raw materials in the feed is preferably 10 mass% or more, more preferably 11 mass% or more, even more preferably 12 mass% or more, and particularly preferably 13 mass% or more.
The content of fermented milk (dry mass) relative to the total mass of the dairy raw materials in the feed is preferably 35 mass% or less, more preferably 30 mass% or less, more preferably 28 mass% or less, more preferably 25 mass% or less, even more preferably 20 mass% or less, and particularly preferably 15 mass% or less.
By using feed containing fermented milk within the above range, eggs can be obtained that have the clean aftertaste and slight sourness that fermented milk has, even when other dairy ingredients are also included.

Fermented milk can be a commercially available product, for example, Fermented Powder FD-R (manufactured by Tsukuba Dairy Products Co., Ltd.), Yogurt Powder YP-A (manufactured by Morinaga Milk Industry Co., Ltd.), Neulact F-S (manufactured by Asahi Group Foods Co., Ltd.), etc. can be suitably used.

(2) Butter The dairy raw material used in the present invention preferably contains butter.
By using feed containing butter, the eggs can be given a buttery flavor and a rich texture.

The butter in the present invention is made by kneading fat particles obtained from raw milk, cow's milk, or special cow's milk. In the present invention, it is preferable that the butter has a milk fat content of 80% or more.

The butter used in the present invention may be in any form, such as a solid, paste, or liquid, but from the viewpoint of being incorporated into feed, it is preferable that the butter be in the form of a solid powder. In addition, commercially available butter can be used.

The butter content (dry mass) is preferably 0.1 mass% or more, more preferably 0.2 mass% or more, more preferably 0.3 mass% or more, even more preferably 0.4 mass% or more, and particularly preferably 0.45 mass% or more, based on the total amount of feed.
In addition, the butter content (dry mass) is preferably 1.0 mass% or less, more preferably 0.8 mass% or less, even more preferably 0.6 mass% or less, and particularly preferably 0.55 mass% or less, relative to the total amount of feed.
By using feed containing butter in the above range, it is possible to impart a buttery flavor to the eggs, giving them a rich texture.

The butter content (dry mass) relative to the total mass of the dairy raw materials in the feed is preferably 10 mass% or more, more preferably 15 mass% or more, more preferably 20 mass% or more, even more preferably 25 mass% or more, and particularly preferably 30 mass% or more.
The butter content (dry mass) relative to the total mass of the dairy ingredients in the feed is preferably 60 mass% or less, more preferably 55 mass% or less, even more preferably 53 mass% or less, and particularly preferably 50 mass% or less.
By using feed containing butter within the above range, when other dairy ingredients are mixed in, it is possible to impart a rich flavor to the eggs without compromising the flavor derived from the other dairy ingredients.

(3) Whey The dairy raw material used in the present invention preferably contains whey.
Feeding poultry a diet containing whey can give eggs a milky flavor, and feeding whey to poultry with other dairy ingredients can improve the balance of flavors.

In the present invention, whey refers to the water-soluble components that are separated when fat, casein, fat-soluble vitamins, etc. are removed from milk. Whey contains whey protein, lipids, lactose, minerals (ash), water, etc.

The whey used in the present invention may be in any form, such as a solid, paste, or liquid, but is preferably in the form of a solid powder from the viewpoint of incorporation into feed.
In the present invention, cheese whey, casein whey, yogurt whey, etc. can be used.

The whey content (dry mass) relative to the total amount of the feed is preferably 0.1 mass% or more, more preferably 0.2 mass% or more, more preferably 0.25 mass% or more, more preferably 0.3 mass% or more, even more preferably 0.35 mass% or more, and particularly preferably 0.4 mass% or more.
In addition, the whey content (dry mass) is preferably 1.0 mass% or less, more preferably 0.8 mass% or less, even more preferably 0.6 mass% or less, and particularly preferably 0.55 mass% or less, based on the total amount of the feed.
By using feed containing whey in the above range, it is possible to impart a milky flavor to eggs.

The whey content (dry mass) relative to the total mass of the dairy raw materials in the feed is preferably 20 mass% or more, more preferably 30 mass% or more, more preferably 35 mass% or more, even more preferably 40 mass% or more, and particularly preferably 50 mass% or more.
The whey content (dry mass) relative to the total mass of the dairy raw materials in the feed is preferably 80 mass% or less, more preferably 78 mass% or less, even more preferably 75 mass% or less, and particularly preferably 70 mass% or less.
By using feed containing whey within the above range, it is possible to provide a base milk flavor and obtain eggs that optimally exhibit the flavors of other dairy ingredients such as fermented milk and butter.

Whey can be a commercially available product, for example, whey powder (manufactured by Morinaga Milk Industry Co., Ltd.) can be preferably used.

(4) Skim Milk Powder The dairy raw material used in the present invention preferably contains skim milk powder.
The term "skim milk powder" as used herein refers to milk that has been powdered by removing milk fat and water. By feeding poultry with feed containing skim milk powder, eggs with a smooth flavor can be obtained.
In the present invention, "mellowness" refers to a smooth taste and a rounded flavor without any harshness.

The content (dry mass) of skim milk powder is preferably 0.05 mass% or more, more preferably 0.08 mass% or more, and even more preferably 0.09 mass% or more, based on the total amount of the feed.
In addition, the content of skim milk powder (dry mass) relative to the total amount of feed is preferably 0.5 mass% or less, more preferably 0.3 mass% or less, even more preferably 0.25 mass% or less, even more preferably 0.20 mass% or less, and particularly preferably 0.15 mass% or less.
By using feed containing skim milk powder in the above range, a mellow flavor can be imparted to the eggs.

The content (dry mass) of skim milk powder relative to the total mass of the dairy raw materials in the feed is preferably 10 mass% or more, more preferably 11 mass% or more, even more preferably 12 mass% or more, and particularly preferably 13 mass% or more.
The content of skim milk powder (dry mass) relative to the total mass of the dairy raw materials in the feed is preferably 40 mass% or less, more preferably 35 mass% or less, more preferably 30 mass% or less, more preferably 25 mass% or less, even more preferably 20 mass% or less, and particularly preferably 15 mass% or less.
By using feed containing skim milk powder within the above range, when other dairy ingredients are mixed in, a mellow taste can be added, resulting in a unified flavor.

(5) Flavoring The dairy raw material used in the present invention preferably contains a dairy flavoring. By using a feed containing a dairy flavoring, a desirable milk flavor can be imparted to the eggs.

The content of the dairy flavoring is preferably 0.001 mass % or more, more preferably 0.01 mass % or more, even more preferably 0.02 mass % or more, and particularly preferably 0.025 mass % or more, based on the total amount of the feed.
The content of the dairy flavoring is preferably 0.05% by mass or less, more preferably 0.04% by mass or less, and even more preferably 0.035% by mass or less, based on the total amount of the feed.

Flavors can be used as dairy flavors, and milk flavors are preferably used, for example.

The preferred forms of feed (Feed A and Feed B) used in the production method of the present invention are described in detail below.

(Feed A)
Feed A contains fermented milk as a dairy ingredient.
By feeding poultry with feed A containing fermented milk, eggs having a suitable sour taste can be obtained.

Preferably, feed A contains whey in addition to fermented milk.
By including fermented milk and whey, the eggs of poultry fed the feed can be imparted with the sour taste derived from the fermented milk and the milky flavor derived from the whey.

In feed A, the content of whey relative to the fermented milk, in terms of mass, is preferably at least 1 time, more preferably at least 2 times, more preferably at least 3 times, even more preferably at least 4 times, and particularly preferably at least 4.5 times.
In addition, in feed A, the content of whey relative to the fermented milk is preferably 8 times or less, more preferably 6 times or less, even more preferably 5.5 times or less, and particularly preferably 5 times or less, calculated by mass.
In addition, the content of whey in feed A relative to the fermented milk, calculated by mass, is preferably 1 to 8 times, more preferably 1 to 6 times, more preferably 2 to 5.5 times, more preferably 3 to 5.5 times, even more preferably 4 to 5.5 times, and particularly preferably 4.5 to 5 times.
By setting the content of whey relative to the fermented milk within the above range, eggs having a good balance between the sourness derived from the fermented milk and the milky flavor derived from the whey can be obtained.

More preferably, feed A contains skim milk powder in addition to fermented milk and whey.
By including skim milk powder in addition to fermented milk and whey, a mellow flavor is added to the eggs of poultry fed the feed, resulting in eggs with a balanced flavor.

In feed A, the content of skim milk powder relative to the fermented milk, calculated by mass, is preferably 0.3 times or more, more preferably 0.5 times or more, more preferably 0.6 times or more, even more preferably 0.7 times or more, and particularly preferably 0.8 times or more.
In addition, in feed A, the content of skim milk powder relative to the fermented milk is preferably 5 times or less, more preferably 3 times or less, even more preferably 2 times or less, and particularly preferably 1.5 times or less, calculated by mass.
In addition, in feed A, the content of skim milk powder relative to the fermented milk is, in mass terms, preferably 0.3 to 5 times, more preferably 0.5 to 3 times, more preferably 0.6 to 3 times, even more preferably 0.7 to 2 times, and particularly preferably 0.8 to 1.5 times.
By setting the content of skim milk powder relative to the fermented milk within the above range, it is possible to obtain eggs having a balanced flavor that combines the mellow effect of the skim milk powder with the sourness derived from the fermented milk.

In feed A, the content of skim milk powder relative to whey, calculated by mass, is preferably 0.05 times or more, more preferably 0.08 times or more, more preferably 0.1 times or more, even more preferably 0.15 times or more, and particularly preferably 0.2 times or more.
In addition, in feed A, the content of skim milk powder relative to the whey is preferably 2 times or less, more preferably 1.5 times or less, and even more preferably 1 time or less, in terms of mass.
In addition, in feed A, the content of skim milk powder relative to the whey, in terms of mass, is preferably 0.05 to 2 times, more preferably 0.08 to 2 times, more preferably 0.1 to 2 times, even more preferably 0.15 to 1.5 times, and particularly preferably 0.2 to 1 time.

It is preferable that Feed A further contains a dairy flavoring. A suitable example of the dairy flavoring is milk flavor.

(Feed B)
Feed B contains butter as a dairy ingredient.
By feeding the feed B containing butter to poultry, eggs having a buttery flavor and an improved richness can be obtained.

More preferably, feed B contains whey as a dairy ingredient.
By feeding poultry with feed B containing butter and whey, a novel egg having a rich flavor with an appropriate milk flavor can be obtained.

In feed B, the content of whey relative to the butter, calculated by mass, is preferably 0.5 or more, more preferably 0.6 or more, even more preferably 0.8 or more, and particularly preferably 1.0 or more.
In addition, in feed B, the whey content relative to the butter, in terms of mass, is preferably 5 times or less, more preferably 4 times or less, more preferably 3 times or less, even more preferably 2.5 times or less, and particularly preferably 2 times or less.
In addition, in feed B, the content of whey relative to the butter, in terms of mass, is preferably 0.5 to 5 times, more preferably 0.6 to 4 times, more preferably 0.8 to 3 times, more preferably 0.8 to 2.5 times, even more preferably 1 to 2.5 times, and particularly preferably 1 to 2 times.
By setting the whey content relative to butter within the above range, eggs can be obtained that retain the rich flavor derived from butter and also have a milky flavor.

The feed used in the present invention can be produced by mixing the above-mentioned dairy ingredients with a basal feed and processing it by an existing method.
The basal feed used is not particularly limited, and any basal feed generally available on the market can be used. For example, animal feed ingredients such as meal, fish meal, and shells, grains such as rice, rice bran, bran, whole wheat flour, corn, and soybean meal and processed grains thereof, animal fats and oils, vegetable fats and oils, or mixtures thereof can be used.

<Poultry farming>
Poultry breeding can be appropriately changed taking into consideration the type, developmental stage, shipping time, etc. of poultry. When chickens are used as poultry, the feed according to the present invention is preferably fed to laying hens in their adult stage. There is no particular limitation on the age of the poultry to be bred, but when chickens are used, the age of laying hens is preferably within the range of 150 to 600 days.
It is also preferable to feed adult chickens continuously for at least two weeks.

There are no particular limitations on the feeding method, and either ad libitum feeding or restricted feeding can be selected at will. There are also no limitations on the form of the feed, and it can be any of mashed feed, pelleted feed, and crumbled feed.

The poultry eggs obtained according to the present invention have an excellent flavor whether they are raw or boiled. Therefore, when they are raw, they can be suitably used as eggs for rice topped with eggs. In addition, the poultry eggs obtained according to the present invention can be used as processed egg products by processing them in any manner.

The present invention also relates to poultry eggs produced by the above-mentioned poultry egg production method. The poultry eggs are preferably chicken eggs. The above-mentioned poultry egg production method makes it possible to obtain poultry eggs with improved flavor.

The present invention will be described in more detail below with reference to examples, but the technical scope of the present invention is not limited to the following examples.

Unless otherwise specified, the amount of dairy ingredients in the following test examples is the amount (parts by mass) of dairy ingredients per 100 parts by mass of feed ingredients other than dairy ingredients.
In addition, in the table below, the descriptions such as "raw material 2" relative to "raw material 1" refer to the ratio (times) of the mass of "raw material 2" when the mass of "raw material 1" is taken as the standard (1).

Of the dairy ingredients used in the following test examples, whey, skim milk powder, and butter were in dry powder form. Of these, Newlacto F-S (manufactured by Asahi Group Foods Co., Ltd.) was used as the fermented milk. Milk flavor was used as the flavoring.

The feed used in the following test examples was made by mixing the basal feed with the dairy ingredients and other colorings listed in the table. The basal feed used was a mixture of corn, DDGS, soybean meal, rapeseed meal, etc.

<Test Example 1>
A feeding test was conducted by feeding 10 chickens (adults) in one section with feed containing the milk ingredients shown in Table 1 below. The feeding test was conducted in the test chicken coop from June 10 to June 30, 2022, and a sensory evaluation was conducted using eggs two weeks after the start of feeding.

The sensory evaluation was carried out by eight evaluators who specialize in eggs, who evaluated the change in the flavor of the eggs compared to the use of Comparative Example 1 (feed containing only whey). The results are shown in Table 1. There was no variation in the evaluations between the evaluators, and the evaluation results of each evaluator showed similar trends.

As shown in Table 1, the eggs obtained by feeding the feed of Example 1 containing fermented milk and whey as dairy ingredients had a moderate sourness and a mellow milk flavor. When the feed of Example 3, which contains skim milk powder in addition to the fermented milk and whey, was used, the eggs had a mellower flavor and a richer taste.
Furthermore, the eggs obtained from chickens fed the feed of Example 2, which contained whey and butter as dairy ingredients, had a buttery flavor even in the raw egg yolk.
In this way, by using feed containing fermented milk or butter as a dairy ingredient, it was possible to impart a new flavor to poultry eggs.

<Test Example 2>
A feeding test was conducted by feeding 10 chickens (adults) in one section with feed containing the milk ingredients shown in Table 2 below. The feeding test was conducted in the test chicken coop from August 17 to September 2, 2022, and a sensory evaluation was conducted using eggs two weeks after the start of feeding.

The sensory evaluation was carried out by nine evaluators who specialize in eggs, who evaluated the change in flavor of the eggs compared with the feed of Comparative Example 1' (feed containing only whey).
The sensory evaluation was carried out in five categories, namely sweetness of the egg, richness, aftertaste, color, and overall evaluation, with each evaluator rating each category on a five-point scale (-2, -1, 0, 1, 2), and then the average of the ratings for each category was calculated. The overall evaluation was a comprehensive evaluation that determined the overall desirability of the flavor. The results are shown in Table 3. The average of the ratings by the evaluators represents the tendency of the evaluation for each category.

As shown in Table 3, Example 1', which used a feed containing fermented milk and whey as dairy ingredients, gave a higher overall evaluation of the resulting eggs than Comparative Example 1', which used a feed containing only whey as a dairy ingredient. Also, Examples 4, 5, and 6, which used a feed containing fermented milk, whey, and skim milk powder, gave higher overall evaluations than Example 1' for at least either boiled eggs or raw eggs.
From the above, it was found that the use of feed containing fermented milk and whey allows the production of desirable eggs with an excellent overall balance. Furthermore, it was found that the use of feed containing fermented milk, whey, and skim milk powder allows the production of eggs with a more balanced flavor.

<Test Example 3>
A feeding test was conducted by feeding 10 chickens (adults) in one section with feed containing the milk ingredients shown in Table 4 below. The feeding test was conducted in the test chicken coop from October 13 to November 9, 2022, and a sensory evaluation was performed using eggs two weeks after the start of feeding.

The sensory evaluation was carried out by nine evaluators who specialize in eggs, who evaluated the change in the flavor of the eggs compared to when Example 5' was used. The sensory evaluation was carried out using the same procedures as in Test Example 2. The results are shown in Table 5. The average evaluation scores by the evaluators represent the tendency of the evaluation of each item.

As shown in Table 5, in Examples 5', 7 and 8, which used feed containing fermented milk, whey and skim milk powder as dairy ingredients, there was no significant difference in the evaluation of sweetness, richness, aftertaste and color of the eggs, and a favorable flavor was added.

The results of Examples 9 and 10 also revealed that adding flavorings to fermented milk, whey, and skim milk powder improved the overall flavor evaluation, especially for raw eggs. The chicken eggs obtained in Example 9 had a good balance of sweetness and sourness when raw, with a milky aftertaste, and had an improved richness in flavor when boiled. Example 10 had a rich, sweet flavor when raw, and an improved richness in flavor when boiled.

<Test Example 4>
A feeding test was conducted by feeding 10 chickens (adults) in one section with feed containing the milk ingredients shown in Table 6 below. The feeding test was conducted in the test chicken coop from December 5, 2022 to January 2 of the following year, and a sensory evaluation was performed using eggs two weeks after the start of feeding.

The sensory evaluation was carried out by nine evaluators who specialize in eggs, who evaluated the flavor of the eggs of Examples 11 to 13, which contained dairy ingredients. There was no variation in the evaluations between the evaluators, and the evaluation results of each evaluator showed similar trends.

As a result of the sensory evaluation, in Examples 11 and 12, which used feed containing fermented milk, whey, and skim milk powder, the eggs had a milky flavor. In particular, in Example 12, which used feed containing a flavoring, the eggs had a broad and sweet aftertaste, and furthermore, the eggs had a rich and full-bodied taste.
In addition, in Example 13, in which feed containing butter and whey was used, the eggs had a moderate bitterness and a rich flavor.

As described above, it has been demonstrated that feeding poultry with feed containing dairy ingredients such as fermented milk and/or butter makes it possible to produce poultry eggs with a new, unprecedented flavor.

The present invention can be suitably used and applied in the poultry industry.

Claims (11)

The method includes a step of feeding a feed containing a dairy ingredient to poultry ,
The dairy raw material includes fermented milk and whey,
The content of the fermented milk is 0.05% by mass or more and 0.5% by mass or less based on the total amount of the feed, in terms of dry mass;
A method for producing poultry eggs with improved flavor, wherein the content of the whey relative to the fermented milk is 1 to 8 times, in terms of mass . 2. The method of claim 1, wherein the fermented milk is a fermentation product of milk or skim milk powder. 10. The method of claim 1 , wherein the dairy ingredients include skim milk powder. The method according to claim 3 , wherein the content of the skim milk powder relative to the fermented milk is 0.3 to 5 times, in terms of mass. The method according to claim 1 , wherein the whey content in the feed is 20 to 80% by mass relative to the total mass of the dairy raw materials. 10. The method of claim 1, wherein the dairy ingredients include butter . The method of claim 1, wherein the dairy ingredients include a dairy flavoring. 2. The method of claim 1, wherein the feed is fed to poultry aged 150 to 600 days for at least two consecutive weeks. A poultry egg produced by the method according to any one of claims 1 to 8 . The poultry egg according to claim 9 , which is a chicken egg. A poultry feed containing a milk ingredient,
The dairy raw material includes fermented milk and whey,
The fermented milk is a fermented product of milk or skim milk powder,
The content of the fermented milk is 0.05% by mass or more and 0.5% by mass or less based on the total amount of the feed, in terms of dry mass;
The poultry feed, wherein the content of the whey relative to the fermented milk is 1 to 8 times, in terms of mass .