JPH0697953B2 - Chicken feed - Google Patents

Description

TECHNICAL FIELD The present invention relates to a feed for improving the flavor of chicken and eggs.

[Conventional technology]

The gourmet boom in recent years has spread to chicken and eggs, and general consumers have come to demand delicious chicken and eggs. Since both chicken and chicken eggs have a peculiar fishy flavor, efforts have been made to reduce this unpleasant odor.

By the way, it is empirically known that the flavors of chicken and eggs are affected by the feed fed to chickens. For example, in Japan, fish meal is used as the protein source,
It is said that many foreigners feel that Japanese chicken and eggs are fishy. Further, fats and oils are used in feeds for the purpose of improving feed efficiency, and various fats and oils such as beef tallow, pork fat bone oil, and restaurant waste oil are mixed. Many of these oils and fats are extracted at a high temperature of around 120 ° C., or are subjected to acid and alkali neutralization adjustment, decolorization treatment, and the like, which may adversely affect the flavor of chicken and chicken eggs.

Therefore, a plant protein type feed obtained by removing fish meal from the feed and a feed using purified beef tallow, lard, etc. have been proposed.

[Problems to be Solved by the Invention]

However, even if a plant protein type feed and a feed using purified beef tallow etc. are fed, the effect of improving the flavor of chicken and eggs is small, and chickens and eggs with a clearly preferable flavor have not been developed yet. It was

The present invention has been made in view of the above points, and an object of the present invention is to provide a feed for chickens capable of improving the flavor of chicken and eggs.

[Means for Solving the Problems]

The present inventor has conducted extensive studies on the relationship between feed ingredients and the flavors of chicken and eggs to achieve the above object,
By mixing beef fat as it is with the feed, the unpleasant odor peculiar to chicken and eggs is efficiently eliminated, and it has been found that a very preferable flavor can be obtained, and the present invention has been completed. .

That is, the chicken feed of the present invention is characterized by containing 1 to 10% by weight of beef tallow in a state substantially the same as that in the living body.

In the present invention, beef tallow in a state substantially the same as the state at the time of living body means the state of beef tallow as it is at the time of living body, and changes the beef tallow at high temperature such as extraction treatment, alkali neutralization treatment, decolorization treatment, and purification treatment. It is in a state where such processing is not performed.

Therefore, as a method of blending beef tallow, blend the fat extracted from the cow as it is or the fat extracted from the cow.
After heating to 60-70 ℃ to dissolve the fat in the tissue, apply pressure to extract the fat from the tissue, mix it in this extracted state, or extract the fat extracted from the cow with an organic solvent and remove the solvent. It mixes in this state. Preferably, 60-70 ℃
It is preferable that the fat in the tissue is melted by heating to 1, and pressure is applied to extract the fat from the tissue.

As the beef tallow, various beef fats can be used, but Japanese beef is preferable from the viewpoint of the flavor improving effect. The Japanese beef includes Japanese black beef (Japanese black beef), Japanese brown cattle (red beef), Japanese short-horned beef and non-horned Japanese beef, and Japanese black beef fat is most preferable.

The content of beef tallow is 1 to 10% by weight, preferably 3 to 6% by weight. If the blending amount is less than 1% by weight, the effect of improving the flavor becomes small. Also, when the blending amount exceeds 10% by weight,
Physically, it cannot maintain its shape as a compounded feed, which causes problems in physical properties.

In addition, the addition of beef fat to ordinary poultry feeds can produce tasty chicken and chicken eggs, but it is better to replace beef fats with feed fats in feeds that do not use fish meal. Is more preferable.

[Action]

In the chicken feed of the present invention, beef tallow improves the flavor of chicken and eggs.

〔Example〕

Example 1 A broiler feed of ME3230kcal and Cp18.7% was designed, and the beef fat obtained by heating and dissolving the abdominal fat of the beef was added to the 5 wt% feed.

The tested broilers were fed with a general diet up to 4 weeks of age, and then switched to this diet to carry out a 4-week test up to 8 weeks of age. As a control, a group was set up using a feed fat and oil (refined beef tallow) that is usually used for feed.

The feed composition used in the test is shown below.

Regarding feeding performance, no difference was observed between the control group to which the feed fat and oil was added and the test group to which the Japanese beef fat was added.

After the breeding was completed, the meat was disassembled at 8 weeks of age, and the breast meat and peach meat were collected and evaluated by 15 expert panelists.

For cooking chicken, both the breast meat and the thigh meat were cut into about 60 m ³ and subjected to the taste heated on a hot plate.

The results are shown in the table below.

Example 2 Commercially available feed (CI layer 18H (ITOCHU FOOD CO., LTD.)
3% of the same Japanese beef fat as in Example 1 was added to the product), and after 3 weeks of feeding, chicken eggs were collected and evaluated by 15 specialized panelists. As a control, a group containing 3% of feed fat (purified beef fat) in place of Japanese beef fat was set up.

Boiled eggs were used for cooking chicken eggs and served for taste.

The results are shown in the table below.

[Advantages of the Invention] The present invention can improve the flavors of chicken and chicken eggs to provide a good taste.

Claims (1)

[Claims] 1. A feed for chicken, characterized in that it contains 1 to 10% by weight of beef tallow in a state substantially the same as that in a living body.