JPH08242774A - Feed for improving color tone of egg to be used for laying hen - Google Patents

Abstract

PURPOSE: To produce a feed for laying hens which can efficiently improve the color tone of egg yolk by further improving the utility of astaxanthin of Phaffia yeast and to provide a method for producing eggs having yolk improved in its color tone. CONSTITUTION: This feed for laying hens contains one or more substances selected from the group consisting of a yeast belonging to Phaffia rhodozyma, the dried cell bodies of the yeast, the crashed cell bodies of the yeast and the dried and crashed cell bodies of the yeast, and one or more substances selected from a phospholipid, an oil and fat, an antioxidant and vitamins. A method of producing eggs improved in color tone by giving a feed containing one or more substances selected from the group consisting of a yeast belonging to Phaffia rhodozyma, the dried cell bodies of the yeast, the crashed cell bodies of the yeast and the dried and crashed cell bodies of the yeast, and one or more substances selected from a phospholipid, an oil and fat, an antioxidant and vitamins to laying hens is provided.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. 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, and a method for producing an egg having the color-improved egg yolk.
More specifically, Phaffia rhodozym containing astaxanthin (Phaffia rhodozym)
a, hereinafter referred to as Phaffia yeast) and a method for producing eggs having egg yolk with an improved color tone using the yeast.

[0002]

2. Description of the Prior Art It is known that consumers generally prefer poultry such as chicken whose yolk has an appropriate 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 inventors
We have conducted intensive research aiming to provide a feed that improves the color tone of poultry egg yolks that is derived from natural products and can be stably supplied, and uses astaxanthin in Phaffia yeast by adding Phaffia yeast cells, especially crushing treatment. It was found that the color tone of egg yolk can be remarkably improved by feeding the laying hen with a higher rate of microbial cells, and a patent application was filed.

As described above, the utilization rate of astaxanthin in the Phaffia yeast can be increased by subjecting the Phaffia yeast to the grinding treatment. However, in practice, it is preferable if the utilization rate of astaxanthin in Phaffia yeast can be further increased.

[0006] Therefore, an object of the present invention is to provide a feed for laying hens which is capable of further increasing the utilization rate of astaxanthin in Phaffia yeast and efficiently improving the color tone of egg yolk. A further object of the present invention is to provide a method for increasing the utilization rate of astaxanthin in Phaffia yeast and more efficiently producing eggs having egg yolk with an improved color tone.

[0007]

SUMMARY OF THE INVENTION The present invention provides a fafia
One or two or more species selected from the group consisting of yeast belonging to Rhodzyma (Phaffia rhodozyma), dried yeast cells of the yeast, crushed bacterial cells of the yeast and dried crushed bacterial cells of the yeast, and phospholipids, oils and fats, The present invention relates to a feed for laying hens, which comprises one or more selected from the group consisting of an oxidant and vitamins.

Further, the present invention is one or two selected from the group consisting of yeast belonging to Phaffia rhodozyma, dried yeast cells of the yeast, crushed bacterial cells of the yeast and dry crushed bacterial cells of the yeast. Feeding the laying hen with one or more species and one or more species selected from the group consisting of phospholipids, oils and fats, antioxidants and vitamins,
The present invention relates to a method for producing an egg, which comprises laying an egg having an yolk having an improved color tone. The present invention will be described below.

The term "laying chicken" as used in the present specification is used not only for chickens but also for 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 publicly 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.

For the feed of the present invention, Phaffia yeast collected from this culture solution by means such as centrifugation can be used as it is. However, from the viewpoint of facilitating the mixing with other feed ingredients and improving the preservability, it is preferable to use the dried product of the Phaffia yeast. The water content of the dried Phaffia yeast is appropriately 7 to 8% or less, preferably 3 to 5% or less. For drying, 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.

Further, since astaxanthin is accumulated in the cells, it is preferable to physically crush the cells of Phaffia yeast to form a feed. Furthermore, it is particularly preferable that the crushed dry microbial cells are dry crushed microbial cells.
The dried and crushed cells of Phaffia yeast can be obtained by mechanically treating the dried cells of Phaffia yeast as they are using a roll mill, a vibrating ball mill, a jet mill or the like. In the case of a roll mill, the grinding treatment may be performed by applying a pressure of 50 kg / cm ² or more to the dried Phaffia yeast. Since the degree of cell crushing gradually increases with increasing pressure, 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, or 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 feed of the present invention contains one or more selected from the group consisting of phospholipids, oils and fats, antioxidants and vitamins. Examples of phospholipids include lecithin and the like. Examples of the oils and fats include medium chain oils and fats, coconut oil, olive oil, fish oil and the like. Examples of the antioxidant include butyl-hydroxytoluene, and examples of the antioxidant and vitamins include vitamin E (α-tocopherol).

The amount of the additive consisting of phospholipids, oils and fats, antioxidants and vitamins added to the feed is comprehensively determined by the kind of the additive, the effect of improving the color tone of egg yolk, the oil and fat, energy and protein content of the feed. It can be judged and appropriately determined.
Phaffia yeast (including dried products, crushed products, and dried crushed products)
Is adjusted so that the concentration of astaxanthin in the feed is in the range of 0.1 to 10 ppm, and the amount of additives is in the range of 0.5 to 6% for fats and oils, phospholipids, and antioxidants. It is appropriate that each of the agent and vitamins be in the range of 0.005 to 2%.

The feed for laying hens of the present invention can be used as it is as a color tone improving feed for laying hens such as chicken and quail. Furthermore, the feed for laying hens of the present invention is mixed with commonly used compounding ingredients of compounded feed such as corn, milo, fish meal, bran, alfalfa meal, salt, calcium carbonate, calcium phosphate, amino acids, vitamins and trace minerals. It can also be used as a mixed feed. In this case, the feed for laying hens of the present invention may be blended in the range of about 0.02 to 0.5%, and the astaxanthin content of Phaffia yeast, the xanthophyll content derived from other raw materials, and further the target egg yolk content. It can be appropriately adjusted according to the degree of color tone.

The production method of the present invention comprises one or more members selected from the group consisting of Phaffia yeast, dried yeast cells of the yeast, crushed yeast cells of the yeast and dried crushed yeast cells of the yeast, and phospholipids, One or two or more kinds selected from the group consisting of oils and fats, antioxidants and vitamins is given to a laying hen to lay eggs having an yolk with an improved color tone. Phaffia yeast used here, dried yeast cells of the yeast, crushed bacterial cells of the yeast and dried crushed bacterial cells of the yeast, and further phospholipids, oils and fats, antioxidants and vitamins are the laying hens of the present invention. It is the same as the one explained in the feed.

Phaffia yeast, dried yeast cells, crushed yeast cells and dried crushed yeast cells, and phospholipids,
The oils and fats, antioxidants and vitamins can be given to the laying hens at the same time or at different times. However, considering workability, it is preferable to feed the laying chicken with Phaffia yeast or the like and phospholipid or the like at the same time. Furthermore, Phaffia yeast and the like and phospholipids and the like can be given to the laying hen along with the above-mentioned commonly used compounded feed.
It is particularly preferable from the viewpoint of workability.

The supply amount of the Phaffia yeast and the like and the phospholipid and the like can be appropriately determined in consideration of the kind of the laying chicken, the amount of the laid eggs, the effect of improving the color tone of the egg yolk and the like. For example, if the laying chicken is a chicken, the astaxanthin is 0.1-10.
It is suitable to feed about 100 g / day of a feed containing Phaffia yeast and the like at a concentration of ppm and containing the additive within the above range.

Hereinafter, the present invention will be described in more detail with reference to Reference Examples and Examples.

【Example】

Reference 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 thereof was sterilized to produce medium (glucose 2%, (NH ₄ ) ₂ SO ₄
0.5%, CaCl ₂ .2H ₂ O 0.01%, KH
₂ PO ₄ 0.1%, yeast extract 0.05%, MgSO
_{4 · 7H 2 O 0.05%,} pH4.5) was inoculated into 200L tank containing 100L, culture temperature 23 ° C., number stirred 1
The culture was performed at 00 rpm and an aeration 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 is added to the obtained creamy cells and dried by spray drying to give a water content of 4%.
750 g of dried bacterial cells were obtained.

Reference Example 2 Grinding treatment of Phaffia yeast (1) 500 g of dried Phaffia yeast cells prepared by the method described in Reference Example 1 was roll-milled (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
The range of m ² is WP90 type, 1500 to 3500 kg /
The cm ² range was treated with a WP230 model. The amount of crushed yeast cells obtained was 490 g.

Reference Example 3 Grinding treatment of Phaffia yeast (2) 750 g of dried Phaffia yeast cells prepared by the method described in Reference Example 1 was roll-milled (roller compactor W).
P90 type: manufactured by Turbo Kogyo Co., Ltd.) was used. At room temperature, the pressure was initially 20 kg / cm ² and then 50 kg / cm ² . The feed rate of dry cells was 100 g / min. The amount of pulverized yeast cells obtained was 745 g.

Example 1 The following test was carried out in order to determine the coloring effect on egg yolk of laying hens. Laying hens (Bliss brown, 314 days old) were fed with the basic feeds shown in Table 1 for 14 days and preliminarily fed. Then, each group was divided into 7 birds, and as shown in Table 2, each feed prepared by adding a predetermined amount of the dry and pulverized cells of Phaffia yeast obtained in Reference Example 2 to the above basic feed was given, and the coloring effect was measured. . For the eggs laid at 0 week, 1 week, and 2 weeks, the color difference (L ^* , a ^* , b ^* ) of the yolk of the egg was measured with a color difference meter, and the color of the yolk was measured with a Roche color fan. The results are shown in Tables 3 and 4. There was no change in the egg laying rate or egg weight in each test section.

[0026]

[Table 1]

[0027]

[Table 2]

[0028]

[Table 3]

[0029]

[Table 4]

As shown in Table 3, it can be seen that a ^{*, which} has a larger numerical value as the redness increases, increases in the test plots 3 to 5 with breeding, as compared with the test plot 1. Furthermore, Table 4
As shown in, the color fan score, which becomes a larger value as the redness increases, is found to increase in the test plots 3 to 5 in comparison with the test plot 1 with breeding.

Example 2 The following test was carried out in order to determine the coloring effect on egg yolk of laying hens. Laying hens (Bliss brown, 370 days old) were fed with the basic feeds shown in Table 1 for 14 days to perform preliminary breeding. Then, each group was divided into 7 birds, and as shown in Table 5, each feed prepared by adding a predetermined amount of the dried and pulverized Phaffia yeast cells obtained in Reference Example 3 to the above basic feed was given, and the coloring effect was measured. . For the eggs laid at 0 week, 1 week, and 2 weeks, the color difference (L ^* , a ^* , b ^* ) of the yolk of the egg was immediately measured by a color difference meter, and the color of the yolk was measured by a Roche color fan. . The results are shown in Tables 6 and 7. There was no change in the egg laying rate or egg weight in each test section.

[0032]

[Table 5] BHT: butyl-hydroxytoluene)

[0033]

[Table 6]

[0034]

[Table 7]

As shown in Table 6, it can be seen that a ^{*, which} has a larger numerical value as the redness increases, in test groups 3 to 5 compared with test group 1, increases with breeding. Furthermore, Table 7
As shown in, the color fan score, which becomes a larger value as the redness increases, is found to increase in the test plots 3 to 5 in comparison with the test plot 1 with breeding.

[0036]

INDUSTRIAL APPLICABILITY The feed for laying hens of the present invention can further improve the utilization rate of astaxanthin in Phaffia yeast and efficiently improve the color tone of egg yolk by using a specific additive together. Furthermore, according to the method of the present invention, by using the additive in combination with a specific additive, the utilization rate of astaxanthin in Phaffia yeast can be increased, and an egg having egg yolk with an improved color tone can be produced more efficiently.

Claims (2)

[Claims] 1. Phaffia Rhodchima
arhodozyma), one or more selected from the group consisting of yeast, dried yeast cells, crushed yeast cells and dried crushed yeast cells, and phospholipids, oils, and antioxidants. And 1 selected from the group consisting of vitamins
A feed for laying hens, which comprises a seed or two or more species. 2. Phaffia rhodozyma
arhodozyma), one or more selected from the group consisting of yeast, dried yeast cells, crushed yeast cells and dried crushed yeast cells, and phospholipids, oils, and antioxidants. And 1 selected from the group consisting of vitamins
A method for producing an egg, which comprises feeding the laying hen with one or more species to lay an egg having an yolk with an improved color tone.