JPH07115915A - Color-improving feed for laying hen - Google Patents

Abstract

PURPOSE:To prepare a feed effective for improving the color tone of the yolk of chicken or quail egg, etc. CONSTITUTION:The color tone of the yolk of an egg of chicken, quail, etc., is easily improved by feeding the poultry with dried cells of a yeast belonging to Phaffia rhodozyma, especially cells subjected to disintegration treatment to improve the utilization ratio of astaxanthin.

Description

Detailed Description of the Invention

[0001]

FIELD OF THE INVENTION The present invention relates to a feed for improving the color tone of egg yolk of poultry such as chicken and quail. More specifically, the utilization rate of astaxanthin in microbial cells after pulverization is applied. The improved Faffia
The present invention relates to a feed for laying hens containing Rhodzyma (Phaffia rhodozyma, hereinafter referred to as Phaffia yeast).

[0002]

2. Description of the Related Art It is known that consumers generally prefer egg yolk of poultry such as chicken having a proper color tone from golden to orange. It is known that the egg yolk pigment is derived from xanthophyll in the feed. Therefore, when feeding a diet with a low xanthophyll content for economic reasons, chemically synthesized carotenoid pigments, such as canthaxanthin, have been used, but recently, natural product orientation has become stronger, and paprika and the like are used. Has become. However, since paprika is an agricultural product, there are problems in that the supply is not stable and the pigment content is stable.

On the other hand, astaxanthin is a carotenoid pigment and is mainly used for deep-fried fish farming. In nature, it is widely distributed in green algae such as Haematococcus, crustaceans such as Phaffia yeast, shrimp and krill, fish and birds. At present, feed ingredients known as a source of astaxanthin include shrimp shells, crushed crab shells, krill, ami shrimp, oil-like products obtained by extracting them with oil and solvent, and further phaffia yeast, hematococcus and the like. is there. In addition to natural products, there are chemically synthesized products, but in many countries they are not allowed to be added to feed. Of these, krill and Akiami paste have been mainly used as the astaxanthin source, but there are problems with unstable supply, stability during storage, and processing.

[0004]

DISCLOSURE OF THE INVENTION The present invention provides a feed derived from a natural product and capable of being stably supplied, which improves the color tone of egg yolk of poultry.

[0005]

[Means for Solving the Problems] The inventors of the present invention have conducted extensive studies to solve the above-mentioned problems, and found that Phaffia yeast cells, particularly those cells having a higher utilization rate of astaxanthin in Phaffia yeast, were subjected to pulverization It was found that the color tone of egg yolk is remarkably improved by feeding hens to the laying hen, and the present invention was completed. That is, the present invention is a feed for laying chickens containing yeast belonging to Phaffia rhodozyma. In addition, the expression "laying chicken" used in the present specification is not limited to chickens, but is used as a word to represent general birds such as quail raised for egg collection.

Phaffia yeast that can be used in the present invention is Phaffia rhodoz.
Any strain can be used as long as it belongs to yma) and has the ability to produce astaxanthin.
For example, Phaffia r
ATCC24202 strain, Phaffia rhodozyma
Strains such as Y-17-10 strain (FERM P-13638) can be used. The Y-17-10 strain was isolated from a hardwood secretory sticky substance and deposited on May 14, 1993 and deposited at the Institute of Biotechnology.

These Phaffia yeasts to be used in the present invention may be cultivated by a conventionally known culturing method. For example, using a medium containing carbon sources such as glucose, maltose, sucrose, molasses, yeast extract, peptone, malt extract, ammonium sulfate and other organic and inorganic nitrogen sources, and other trace nutrients, 15 to 25 ° C. (preferably 20-22
Those cultivated under aerobic conditions of (° C.) are preferably used. By culturing under such conditions, astaxanthin accumulates in the cells.

The feed of the present invention is obtained by drying Phaffia yeast collected from this culture solution by means such as centrifugation. Further, as described above, astaxanthin is accumulated in the bacterial cells, so it is preferable to physically crush the cells of Phaffia yeast to form a feed. Drying the phaffia yeast
The water content may be 7 to 8% or less, preferably 3 to 5% or less, and known drying methods such as spray drying, freeze drying, fluidized bed drying and drum drying can be used.
For example, Phaffia yeast in a culture solution is collected by using a Sharpless centrifuge or the like, water is added to the obtained creamy cells, and the mixture is dispersed at an appropriate concentration, and then spray-dried to obtain Phaffia yeast. The dried microbial cells can be easily obtained.

The dry cells of the Phaffia yeast thus obtained are mechanically treated as they are using a roll mill, a vibrating ball mill, a jet mill or the like, whereby yeast cells can be easily crushed. In the case of a roll mill, the crushing process is performed on dry Phaffia yeast at 50 kg /
A pressure of cm ² or more may be applied. Since the degree of cell disruption gradually increases as the pressure is increased, there is no particular upper limit, but 50 to 3000 kg / cm ² is a commonly used range.
The crushing treatment may be performed once, but may be performed multiple times.

When a vibrating ball mill is used, it usually takes about 15 minutes depending on the type of ball used and the vibration intensity. The utilization rate of astaxanthin in Phaffia yeast, that is, the degree of crushing of Phaffia yeast, can be estimated by measuring the extraction rate of astaxanthin into acetone. When the yeast is crushed under the above-mentioned crushing conditions, the extraction ^rate to acetone reaches 70% or more in all cases, and astaxanthin in the yeast can be made very easy to utilize. The extraction rate in the present invention is a numerical value obtained by quantifying the amount of astaxanthin in the extract by high performance liquid chromatography and completely dissolving it with a cell membrane lysing enzyme (for example, Meiserase (Meiji Seika Co., Ltd.)). To 100
It is a relative thing expressed as%.

The Phaffia yeast pulverized as described above can be used as it is as a color-improving feed for laying chickens such as chicken and quail. A mixed feed can also be prepared by mixing with fish meal, bran, alfalfa meal, salt, calcium carbonate, calcium phosphate, amino acids, vitamins, trace minerals and the like. In this case, the crushed yeast is about 0.02-
It may be blended in a range of 0.5%, and can be appropriately prepared according to the astaxanthin content of the Phaffia yeast, the xanthophyll content derived from other raw materials, and the desired degree of egg yolk color.

Hereinafter, the present invention will be described in more detail with reference to examples.

[0013]

【Example】

Example 1 Production of Phaffia yeast One platinum loop of Phaffia rhodozyma Y-17-10 (FERM P-13638) grown on a slant of YM medium was used as a seed medium (malt extract 0.3%, yeast extract 0.
3%, peptone 0.5%, glucose 1.0%, pH 5
Adjusted to 120 ℃, heat sterilization for 15 minutes) including 50 mL 5
Inoculate a 00 mL Erlenmeyer flask. This is cultivated at 23 ° C. for 3 days, and further contains 5 L of seed mother medium having the same medium composition
A 0 L jar fermentor was inoculated to 2%.

After culturing this for 2 days, 2 L of it was sterilized in a production medium (glucose 2%, (NH ₄ ) ₂ SO ₄
0.5%, CaCl ₂ · 2H ₂ 0 0.01%, KH ₂ P
O ₄ 0.1%, 0.05% yeast extract, MgSO ₄ · 7H
200 including ₂ O 0.05%, pH 4.5) 100 L
Inoculate L tank, culture temperature 23 ℃, stirring number 100rp
The culture was performed at a flow rate of 1 vvm. Glucose was finally fed up to 6% and the pH of the culture was maintained around 3. After culturing for 88 hours, the bacterial cells were collected by a Sharpless centrifuge. An appropriate amount of water was added to the obtained creamy bacterial cells and dried by spray drying to obtain 750 g of dried bacterial cells having a water content of 4%.

[0015] Example 2 files _Fear pulverization treatment of the yeast (1) The dried cells 500g of _off § _off and breakfasts yeast prepared as described in Example 1 a roll mill (roller compactor W
P90 type and WP230 type: manufactured by Turbo Industry Co., Ltd.)
, The cell feed rate is 100 g / min, and the processing temperature is 20 ° C.
The pressure treatment was performed under the conditions of. Pressure 20-100kg / c
m2 ^range of, WP90 type, 1500~3500kg /
cm2 ^range of, was treated with the WP230 type. After the treatment, 10 mg of each sample was collected and extracted with 5 mL of acetone, and A478 _was measured. The extinction coefficient 2100 was used to calculate each total carotenoid. The amount of astaxanthin was quantified by high performance liquid chromatography under the following conditions (Lipids, Vol. 24, No. 7, 65).
9, 1989).

Column: YMC-ODS A312 Mobile phase: (acetonitrile 75% -methanol 15%-
10% mixture of water) - (75% acetonitrile - Linear gradient detection methanol 15% mixture): A47 shown in Table 1 ₄ results obtained.

[0017]

[Table 1]

[0018] Example 3 Fafu _Ia酵 mother milling process (2) dried cells 750g of Phaffia yeast prepared by the method described in Example 1 a roll mill (roller compactor W
P90 type: manufactured by Turbo Kogyo Co., Ltd.) was used. At room temperature, initially ^processed at a pressure of 20kg / cm2
, And it was then ^processed by 50kg / cm2. The feed rate of dry cells was 100 g / min. The amount of pulverized yeast cells obtained was 745 g.

Example 4 Coloring Effect on Egg Yolk of Chickens The basic diets shown in Table 2 were fed to chickens (white leghorn species, 150 days old) for 28 days for preliminary breeding. afterwards,
Each group was divided into 16 birds, and each feed prepared by adding a predetermined amount of the dried Phaffia yeast cells obtained in Example 1 and the dried Phaffia yeast cells obtained in Example 3 (crushed) to the basic feed was given. The animals were kept on a gauge for 17 days. Day 14-1
The egg yolk of the eggs laid on the 7th was measured by a Roche color fan.

The amount of astaxanthin in egg yolk was measured as follows. That is, 5 g of egg yolk was placed in a 25 mL volumetric flask, acetone was added until the total volume became 25 mL, and this was vigorously stirred for 20 minutes, and then the mixture was added to 300 mL.
Centrifugation was performed at 0 rpm for 10 minutes to obtain an acetone extract. The amount of astaxanthin in the obtained extract was measured by high performance liquid chromatography (Lipids, Vol. 24, No. 7,
659, 1989). The results are shown in Table 3. As shown in Table 3, the egg yolk of chickens fed with the feed supplemented with Phaffia yeast contained a large amount of astaxanthin derived from Phaffia yeast, and its color tone was clearly improved. Especially, those which were given pulverized Phaffia yeast were remarkable in their effects. There was no change in the egg laying rate or egg weight in each test plot.

[0021]

[Table 2]

[0022]

[Table 3]

Claims (2)

[Claims] 1. Phaffia Rhodchima
a feed for laying hens, which comprises a yeast belonging to a rhodozyma). 2. A feed for laying chickens, which contains dried cells of yeast belonging to Phaffia rhodozyma which has been subjected to pulverization.