JPH10276724A - Poultry egg containing high concentration arachidonic acid - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a poultry egg having no smell, capable of providing a yolk oil obtained by breaking the egg and extracting the broken egg, and suitable as a resource of arachidonic acid to a modified milk powder for an infant by allowing yolk lipid to include a prescribed amount of the arachidonic acid. SOLUTION: This poultry egg has yolk lipid allowed to include 4-20% arachidonic acid. Further, the constituting fatty acids in the triglyceride fraction of the yolk lipid preferably comprises 50-78% arachidonic acid based on the whole amount of the yolk lipid. The poultry egg is obtained by feeding arachidonic acid derived from microorganisms to a poultry such as a chicken.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to poultry eggs containing arachidonic acid at a high concentration.

[0002]

2. Description of the Related Art Conventionally, arachidonic acid has played an important role in developing and maintaining brain and nervous tissues. Particularly, arachidonic acid is an essential component for infants with poor metabolic function. It is known that about 10 to 15 mg is contained per 100 ml. By the way, since arachidonic acid is hardly contained in infant formula for infants, it is desired to add arachidonic acid. However, as a raw material (supply source) containing a high concentration of arachidonic acid, there is an arachidone-containing oil produced by microorganisms. No permission has been granted. Therefore, fish oil, which is one of the cooking oils, contains 1% to 2% of arachidonic acid.
%, The arachidonic acid may be fortified by adding this fish oil to the prepared milk powder. In this case, however, the amount of the fish oil added is restricted from the viewpoint of fish odor, and the amount of the fish oil is 1 to 10%.
Only about 2.5% or about 2.5 to 5 mg can be added per 100 ml of milk preparation in terms of arachidonic acid. Therefore, a source of arachidonic acid containing a high concentration of arachidonic acid and having no odor is required.

[0003]

Accordingly, it is an object of the present invention to provide a source of odorless arachidonic acid containing high concentrations of arachidonic acid.

[0004]

Means for Solving the Problems In view of the above circumstances, the present inventors have made various studies, and as a result, focused on poultry that can be stably supplied as a food material, and fed poultry with microbial arachidonic acid. The obtained poultry eggs were found to contain arachidonic acid at a high concentration, and based on this finding, further research led to the completion of the present invention.

[0005] That is, the constitution of the present invention is that the invention according to claim 1 is "a poultry egg characterized by containing 4% to 20% of arachidonic acid to yolk lipid",
The invention according to claim 2 is “the poultry egg according to claim 1, wherein arachidonic acid is contained in the triglyceride fraction of the yolk lipid in an amount of 50% to 78% of the total amount of the yolk lipid”. is there.

Hereinafter, the present invention will be described in detail. In the present invention, "%" means "% by weight". In the present invention, "poultry egg" is, for example, chicken, quail, duck,
Eggs such as turkey. The term "yolk lipid" refers to a lipid such as triglyceride, phospholipid, or higher fatty acid ester contained in egg yolk, which contains a fatty acid as a common component.

The poultry egg according to the first aspect of the present invention is characterized in that it contains 4% to 20% of arachidonic acid based on the yolk lipid of the poultry egg. Here, poultry eggs are generally known to contain 1 to 2% of arachidonic acid with respect to the yolk lipid, and even if fish oil containing arachidonic acid is fed to poultry, the ω3 series is not highly soluble. It is known that the content of the saturated fatty acids eicosapentaenoic acid and docosahexaenoic acid can be increased, but arachidonic acid is rather reduced. The poultry egg of the present invention can contain arachidonic acid in an amount of at least 4% based on the yolk lipids only after feeding arachidonic acid-containing oil produced by microorganisms to poultry. When the yolk oil extracted from this poultry egg is added to the modified milk powder, arachidonic acid is reduced by 2 compared to the case of yolk oil obtained from ordinary poultry eggs.
It can be fortified to more than twice the concentration and this yolk oil can be used as a source of arachidonic acid in infant formula for infants. By the way, poultry eggs having an arachidonic acid content of more than 20% are more so for the purpose of the present invention, but it is necessary to obtain such high-concentration arachidonic acid-containing poultry eggs in terms of feeding and egg laying rate. Is difficult,
The limit is 20% based on egg yolk lipid.

[0008] As shown in Table 1 of the test examples, feeding arachidonic acid-containing oil produced by microorganisms of the genus Mortierella increases the triglyceride fraction in poultry eggs as the arachidonic acid content in the yolk lipid increases. It can be seen that the content ratio of arachidonic acid in Example 1 was increased.
In the present invention, the triglyceride fraction refers to a neutral lipid fraction that is a non-polar lipid, and is a fraction that does not contain a polar lipid such as a phospholipid. In general, docosahexaenoic acid in yolk lipids in poultry eggs is mostly contained in phospholipids, and the transfer by addition of docosahexaenoic acid is also limited to phospholipids. Most of arachidonic acid is contained in phospholipids like docosahexaenoic acid, but the poultry egg of the present invention can be obtained by feeding an arachidonic acid-containing oil derived from a microorganism (Mortierella) produced in the form of triglyceride. In the above, arachidonic acid is transferred from the phospholipid fraction to the triglyceride fraction for the first time, and the oil containing arachidonic acid in such a triglyceride fraction has no problem such as an excessive supply of phospholipids. It is highly available as a source.

The poultry egg according to claim 2 of the present invention is characterized in that arachidonic acid is contained in the triglyceride fraction of the yolk lipid in an amount of 50% to 78% of the total amount of the yolk lipid. Arachidonic acid in breast milk almost always takes the form of 100% triglyceride, and yolk lipids in which the triglyceride fraction containing arachidonic acid is 50% or more of the total yolk lipids are more than half of the milk powder even as adjusted milk powder. Therefore, it is considered that the absorbability is improved accordingly. From the viewpoint of the feed effect of the egg production rate, if yolk lipids containing up to 70% of arachidonic acid in the form of triglycerides are mass-produced and added to adjusted milk powder or the like in the form of triglycerides that are almost half or more close to breast milk, they will not be effectively absorbed and used. It can be used without any restrictions on the amount of phospholipids to be supplied without any concern.

[0010]

Next, a method for producing a chicken egg containing about 6.5% of arachidonic acid in yolk lipid will be described. First, arachidonic acid-containing oil is added to the feed.
As the arachidonic acid-containing oil, an arachidonic acid-rich oil derived from a commercially available microorganism (Mortierella sp.) Containing at least 25% arachidonic acid may be added. If the amount of the arachidonic acid-containing oil is constant, the higher the arachidonic acid content in the arachidonic acid-containing oil, the higher the arachidonic acid in the yolk lipid, and conversely the arachidonic acid content in the arachidonic acid-containing oil is constant If so, the amount of arachidonic acid in the yolk lipid can be adjusted by increasing or decreasing the amount of arachidonic acid-containing oil. For example, if arachidonic acid-containing oil is 25% arachidonic acid-containing oil, 5% is added to the feed, and if arachidonic acid 40% oil is used, 3% is added to the feed to add arachidone in the yolk lipid. Poultry eggs with about 6.5% acid are obtained. Here, as the state of arachidonic acid contained in the arachidonic acid-containing oil, arachidonic acid may be in the form of triglyceride, diglyceride, or monoglyceride, a free fatty acid mixture, a fatty acid salt mixture or a fatty acid ester mixture, further phospholipid, glycolipid. It may be in a state.

[0011] At least 7 days after the start of feeding the feed containing the arachidonic acid-containing oil, arachidonic acid is transferred to the chicken eggs at a constant content. Similarly, the state returns to the original state about 7 days after the addition of the arachidonic acid-containing oil is stopped. In general, chicken feed is 10% fat and oil.
If it exceeds, it becomes oily and unsuitable as feed, and the feeding tends to decrease, and the spawning rate is greatly affected.
When it is desired to increase the fat and oil beyond that, it is necessary to increase the arachidonic acid content itself in the fat and oil.

In order to produce hen eggs with 4% arachidonic acid in the yolk lipid, arachidonic acid-containing oil is added to the feed so that the arachidonic acid content in the feed is 0.6%. . For example, in the case of oil containing 40% arachidonic acid,
It is preferable to mix 14 g to 16 g per kg of feed. When such a feed is fed for 7 days or more, chicken eggs containing 4% of arachidonic acid in egg yolk lipids are produced. Then, in order to produce hen eggs having 20% arachidonic acid in the yolk lipid, arachidonic acid-containing oil is added to the feed so that the arachidonic acid content in the feed is 4%. For example, in the case of oil containing 60% arachidonic acid, it is preferable to mix 66 g to 69 g per kg of feed. When such a feed is given for 7 days or more, chicken eggs containing 20% of arachidonic acid in egg yolk lipids are produced.

In order to produce chicken eggs in which arachidonic acid accounts for 50% of the total amount of yolk lipid in the constituent fatty acids of the triglyceride fraction, an arachidonic acid-containing oil is added to the feed and the arachidonic acid-containing oil is added to the feed. The rate is set to 1.2%. For example, in the case of oil containing 60% arachidonic acid, it is preferable to mix 18 g to 20 g per kg of feed. When such a feed is given for 7 days or more, chicken eggs containing 20% of arachidonic acid in egg yolk lipids are produced. Similarly, in order to produce chicken eggs occupying 78%, arachidonic acid-containing oil is added to the feed so that the arachidonic acid content in the feed becomes 4%. For example, in the case of oil containing 40% arachidonic acid, 9 kg / kg of feed
It is preferable to mix 9 g to 103 g. When such a feed is given for 7 days or more, chicken eggs containing 20% arachidonic acid in the yolk lipids are produced.

[0014]

Test Examples Hereinafter, the present invention will be described in more detail based on test examples. Powder feed for breeding adult chickens (CLEA Japan, S
DL No. 4) 0.31 kg, 0.41 kg, and 0.62 kg of arachidonic acid-containing oil (SUN-TGA40, 40.2% of arachidonic acid in constituent fatty acids, extracted from filamentous fungi of Mortierella sp.) Per 20 kg ,
Mix 1.05 kg, 1.51 kg, 2.22 kg
A feed was prepared by adding 1.5%, 2%, 3%, 5%, 7%, and 10% of the arachidonic acid-containing oil to the above-described powder feed for adult chicken rearing. Chicken eggs obtained by feeding this feed as shown below were defined as invention, invention, invention, invention, invention, invention. In addition, a chicken egg obtained by feeding the above-mentioned feed to which the arachidonic acid-containing oil was not added was used as a comparative product, and 0.20 kg, 2.35 kg, and 2.47 kg of the arachidonic acid-containing oil were mixed and mixed as described above. Then, chicken eggs obtained by feeding 1%, 10.5% and 11% of the feed, respectively, were used as comparative products, comparative products and comparative products, respectively.

The feeding method was such that each feed was fed to 20 laying hens (white Leghorn, decarb TX, 150-day-old) at a rate of 100 g / fowl every day. 120 chicken eggs laid during the 12 days from the 10th day to the 21st day from the start of feeding were collected, and the arachidonic acid content in the total lipids in the yolk was measured by the analysis method shown in Note 1; The arachidonic acid content in the triglyceride and phospholipid fractions was measured by the test method shown in (1), and the ratio of arachidonic acid in the triglyceride and phospholipid fraction to yolk lipid was measured by the test method shown in Note 3.

Note 1) Method of measuring arachidonic acid content in total lipids The eggs of the target chicken were broken, only the yolk portion was taken out, and the yolk portion was uniformly mixed and freeze-dried. About 10 g of the freeze-dried egg yolk was collected, and lipid components were extracted with a 6-fold, 2-fold, and 2-fold chloroform-methanol (2: 1) mixed solution. The three extracts were combined and concentrated under reduced pressure to obtain total lipids. Approximately 100 mg of this total lipid was collected, treated in the usual manner according to the boron trifluoride-methanol method, and the methyl esterified sample was subjected to gas chromatography to measure the fatty acid composition, and the arachidonic acid content in the total lipid was determined. Was. Note 2) Method for measuring arachidonic acid content in triglyceride and phospholipid fractions 0.5 g of the total lipid obtained in Note 1 was collected and dissolved in 10 ml of chloroform to prepare a sample solution. This sample solution was injected into a solid phase (a column having an inner diameter of about 12 mm packed with 1 g of silica gel for column chromatography), and then 10 ml of chloroform and 10 ml of ether were injected in that order, and an eluate was collected. The eluate was concentrated under reduced pressure to obtain a neutral lipid (triglyceride) fraction. Next, 40 ml of methanol was injected into the solid phase, and the eluate was concentrated under reduced pressure to obtain a polar lipid (phospholipid) fraction. In addition, each fraction was analyzed by TLC to confirm that the triglyceride fraction did not contain phospholipids and that the phospholipid fraction did not contain triglycerides. Next, the fatty acid composition of each fraction was measured in the same manner as in Note 1, and the arachidonic acid content in the triglyceride and phospholipid fractions was determined. Note 3) Method for measuring the ratio of arachidonic acid in the triglyceride and phospholipid fractions to yolk lipid

The ratio of triglyceride to phospholipid in egg yolk is approximately 7: 3, and triglyceride is composed of three fatty acids and phospholipid is composed of two fatty acids.
Arachidonic acid content in the triglyceride fraction of
A measurement value (B) is obtained by multiplying the arachidonic acid content in the phospholipid fraction by 6/27 in the same manner as the measurement value (A) multiplied by / 27. The percentage ratio of the measured values A and B is the ratio of arachidonic acid in the triglyceride and phospholipid fraction to the yolk lipid determined. This ratio indicates what percentage of the total arachidonic acid molecules contained in the yolk total lipid is contained in the triglyceride or phospholipid. Table 1 shows the test results.

[0018]

[Table 1]

From the results shown in the above table, poultry eggs containing 4% or more of arachidonic acid with respect to the yolk lipid of the present invention are:
It can be seen that arachidonic acid is contained twice or more as compared with the conventional comparative product. The ratio of arachidonic acid in the triglyceride fraction was 16% of that of the conventional comparative product.
On the other hand, it can be seen that the product of the present invention differs from the composition of fatty acid of arachidonic acid by 40%. Furthermore, in a poultry egg containing 6.40% or more of arachidonic acid with respect to the yolk lipid, the proportion of arachidonic acid in the triglyceride fraction is 50% or more. It can be understood that the ratio of arachidonic acid to the total is increased, and the arachidonic acid approaches the state of breast milk containing 100% of the triglyceride fraction.

[0020]

Example 1 Example 1 Powder feed for rearing adult chickens (CLEA Japan, SDL N
o. 4) 1 kg of 20 kg of arachidonic acid-containing oil (Suntory's SUN-TGA40, 40.2% of arachidonic acid in constituent fatty acids, 59.6% of n-6 fatty acid, extracted from mold of Mortierella sp.) And arachidonic acid oil 5% added feed was prepared. 100 g of this feed was fed to 20 laying hens (White Leghorn, Decarb TX, 150 days old)
/ Feeded one by one. From the 10th day after the start date of feed 21
Eggs 22 of the present invention laid in the 12 days up to the day
0 pieces were obtained. Arbitrary 10 of the eggs were split, and the yolk was freeze-dried. When the fatty acid composition in the total lipid was measured by an ordinary method, the arachidonic acid content was 10.05%.

Further, triglyceride was fractionated according to a conventional method, and its fatty acid composition was examined. As a result, it was found that arachidonic acid was contained at 8%. The arachidonic acid content in the triglyceride of the yolk collected from the laying hens raised without arachidonic acid in the same period was 0.2%.
The remaining 210 chicken eggs were split to obtain about 3.5 kg of yolk. This was freeze-dried to obtain about 1.7 kg of dried egg yolk.
Add 17L of 99.5% ethanol to the dried egg yolk,
The mixture was heated to 50 ° C., and the lipid component was extracted for 30 minutes.
The insolubles were filtered off, and the extract was concentrated under reduced pressure to obtain about 1 kg of egg yolk oil. The triglyceride content in this egg yolk oil was 68%, and arachidonic acid in the constituent fatty acids of the triglyceride fraction was 8.1%. In addition, 66% of the arachidonic acid in the yolk lipid was contained in the triglyceride fraction. This egg yolk oil had no odor and was preferred for use in adding powdered milk.

Example 2 Mixed feed for adult chicken feed (Nippon Agricultural Industry Co., Ltd., TI-7
A) 18.2 kg of arachidonic acid-containing oil (ROPUFA '50' n-6 arachidonic oil, Nippon Roche Co., 55.4% arachidonic acid, n0.3 fatty acid 70.3)
%, Extracted from a filamentous fungus of the genus Mortierella), and a feed supplemented with 9% arachidonic acid oil was prepared. This feed is fed to 100 laying hens (Isa Brown, 150 days old)
The feed was 110 g / wing. Chicken egg 16700 of the present invention spawned for 199 days from the 10th day after the start of feeding
Got a piece. Break this chicken egg, collect 300 kg of yolk,
After freeze-drying, 145 kg of dried egg yolk was obtained. In a conventional manner, put into a total amount extractor, inject 1.160 L of n-hexane,
Extracted at 0 ° C. for 30 minutes. The residue was separated by filtration with a filter, and the filtrate was concentrated under reduced pressure to obtain 65 kg of egg yolk oil. This egg yolk oil contains 18.5% of arachidonic acid with respect to the yolk lipid, the amount of triglyceride in the oil is 90%, and arachidonic acid accounts for 18.5% of the constituent fatty acids of the triglyceride fraction.
01%. Also, 76% of the arachidonic acid in the egg yolk lipid was contained in the triglyceride fraction. This egg yolk oil had no odor and was preferable for use in adding powdered milk.

[0023]

As described above, the poultry egg of the present invention contains a high concentration of arachidonic acid in the yolk lipid, and since the yolk lipid is an ingredient of the egg, it has no odor. Egg yolk oil obtained by egg extraction is suitable as a source of arachidonic acid in infant formula for infants. If the triglyceride fraction contains 50% or more of the constituent fatty acid composition of arachidonic acid, the composition becomes closer to the composition of human milk containing arachidonic acid as 100% triglyceride. Egg yolk oil is provided which is more suitable as a source of E. coli.

Claims (2)

[Claims] 1. A poultry egg containing arachidonic acid in an amount of 4% to 20% based on the yolk lipid. 2. Arachidonic acid in the fatty acid constituting the triglyceride fraction of the yolk lipid is 50% of the total amount of the yolk lipid.
The poultry egg according to claim 1, characterized in that the poultry egg is contained in an amount of from 1 to 78%.