KR100426162B1 - Compositon for Livestock Feed Comprising CHA - Google Patents

Abstract

PURPOSE: A livestock feed composition containing cyclohepta amylose as oligosaccharide produced by enzyme treatment of starch, is provided. It can produce meat which is remarkably reduced in cholesterol content when fed to livestock. CONSTITUTION: The livestock feed composition contains 1 to 12% by weight of cyclohepta amylose or a derivative thereof. It produces functional meat when fed to livestock for more than 10 days. It also prevents the occurrence of cardiovascular disease such as arteriosclerosis, myocardial infarction, angina or the like as compared to conventional meat. The cyclohepta is produced by enzyme treatment of starch.

Description

Livestock feed composition containing HS {Compositon for Livestock Feed Comprising CHA}

The present invention relates to a livestock feed composition that significantly lowers the cholesterol content of livestock meat, and more particularly, to a livestock feed composition and a feed composition containing CHA (cyclohepta amylose), an oligosaccharide obtained by enzymatically treating starch. It relates to a method for producing livestock meat, characterized in that.

Excessive intake of livestock foods with high cholesterol can increase cerebral vascular diseases such as stroke and cerebral infarction and cardiovascular diseases such as atherosclerosis, myocardial infarction and angina by raising the level of harmful cholesterol in human blood. Mortality rates are skyrocketing. Accordingly, research has been conducted to lower the cholesterol content of foods ingested on a daily basis.

CHA is a cyclic ring oligosaccharide in which seven glucose units are linked by α-1,4 bonds. The results of the present inventors have demonstrated that the effect of lowering lipid content in blood in experimental animals is very large. CHA has been widely used as an external adsorbent for low cholesterol food production by mixing certain proportions with food for the purpose of removing cholesterol from foods and then removing the strongly bound portion by cholesterol by centrifugation.

According to this method, cholesterol can be lowered by 80 to 90% by adding CHA as an external adsorbent to whole milk, milk cream, pork oil or egg yolk. However, no method of producing cholesterol-lowering livestock meat using CHA has been reported. Production of livestock meat with lower cholesterol content can be achieved through changes in the composition of the raw materials added to the feed. According to the US FDA and the National Food and Drug Administration, foods with reduced cholesterol levels below 25% can be recognized as reduced cholesterol foods.

As a result of our intensive efforts to develop livestock meat with a significantly lower cholesterol content, the present inventors have found that feeding of a CHA-containing feed composition to a livestock for a certain period of time results in the production of a dramatically reduced cholesterol content. This invention was completed.

An object of the present invention to provide a feed composition containing CHA having an effect of dramatically lowering the cholesterol content in livestock meat.

Still another object of the present invention is to provide a method for producing livestock meat, in which the cholesterol content is significantly lowered, the feed composition being fed to livestock.

1 is a graph showing the cholesterol reduction effect (reduction rate) in a new functional pork produced by the present invention.

In order to achieve the above object, the present invention provides a feed composition for producing pork with reduced cholesterol content, comprising 1 to 12% by weight of CHA or derivatives thereof.

In addition, the present invention provides a method for producing a functional pork with reduced cholesterol content, characterized in that the feed composition is fed to pigs.

In addition, the present invention provides a method of producing functional pork, characterized in that the feed composition is fed to pigs for 10 days or more.

The present invention also provides a method for producing a processed food, characterized in that using the functional pork prepared by the above method.

In a preferred embodiment of the present invention, CHA is added to the pig feed as a main raw material to provide a method of producing functional pork with a significantly lower cholesterol content of 26% or more.

The amount of CHA added for the production of functional livestock meat having low cholesterol content according to the present invention is preferably 1 to 20% by weight based on the whole feed composition. When added below 1%, there is little effect of reducing cholesterol in livestock meat, and when added above 20%, the economic burden of additional cost of CHA may be followed, and feed efficiency is lowered and weight gain is also lowered.

Hereinafter, the present invention will be described in more detail with reference to Examples. These examples relate only to a pig feed composition characterized in that it contains the CHA or a derivative thereof of the present invention and a method for producing functional pork with reduced cholesterol content, and the scope of the present invention is limited by these examples. no. In particular, it will be apparent to those skilled in the art that the technical idea of the present invention applies to livestock such as cattle, ducks, chickens, and turkeys in addition to the pigs described in the present embodiment, and the present invention should be construed to include them.

Example 1

The present invention is unlimitedly paid for approximately 70 days at the animal ranch attached to the Kangwon National University Animal Resource Science until the end of 110kg after fully arranged 12 dogs of Renrace three-way hybrid castration male pigs (50kg body weight) 4 times × 3 repetition The test was conducted. Test feeds were formulated with the same protein and energy content based on the US NRC specification standard (1998), feed intake was investigated daily, and body weight was just before the start of the test (day 0) and 3 weeks and 6 weeks after the test feed. 9 weeks and just before slaughter.

Blood was collected from the ear vein immediately before the start of the test (day 0), 3, 6, 9 weeks after the diet was fed and immediately before the slaughter and analyzed for total lipid, triglyceride and cholesterol content. Cholesterol content in pork was measured using the German BM kit.

Table 1 shows a compounding table of the test feed prepared in the present invention. As the main ingredient of the test feed for the production of cholesterol-lowering pork used in the present invention, the amount of CHA was adjusted to 1.5%, 3.5% and 5.0%, and the protein and energy content of the test feed were the same.

Formulation Table of Test Feed Raw material name (kg / feed 100 kg) CHA additive feed Control (0%) 1.5% 3.5% 5.0% corn 33.0 33.7 32.7 31.2 wheat 37.0 34.0 32.0 32.0 bran 5.5 5.5 5.5 5.5 Soybean meal 15.2 16.0 17.0 17.0 Limestone Powder 1.0 1.0 1.0 1.0 Tricalcium Phosphate 0.5 0.5 0.5 0.5 Salt 0.3 0.3 0.3 0.3 molasses 1.5 1.5 1.5 1.5 Uji 5.0 5.0 5.0 5.0 CHA - 1.5 3.5 5.0 vitamin 0.25 0.25 0.25 0.25 mineral 0.35 0.35 0.35 0.35 Growth accelerator 0.40 0.40 0.40 0.40 Sum 100 100 100 100 Crude Protein% 14.5 14.5 14.5 14.5 Crude fat% 6.9 6.9 6.9 6.9

SEM: Standard error value for mean value of treatment

Table 2 shows the daily feed intake, daily weight gain and feed efficiency (daily weight gain / daily feed intake) of the pigs investigated in the present invention. As shown in Table 2, even when CHA is added to the blended feed to 5.0% level as a main raw material for producing new cholesterol-lowering pork, there is no significant difference from the control (0%) in the growth of pigs. This result indicates that CHA can be used sufficiently as a pig feed additive.

Changes in Total Lipids, Triglycerides and Cholesterol in the Blood of Pigs Item Test period CHA addition unit (unit mg / dl) SEM Control (0%) 1.5% 3.5% 5.0% Total lipid 3 weeks 391.59 ^a 383.38 ^b (2.09) 382.77 ^c (2.25) 340.09 ^d (13.15) 9.7006 6 Weeks 392.32 ^a 351.09 ^b (10.50) 335.76 ^bc (14.41) 327.15 ^c (16.61) 8.1270 9 Weeks 403.58 ^a 364.58 ^b (9.66) 346.22 ^c (14.21) 323.43 ^d (19.85) 9.1636 Triglyceride 3 weeks 77.01 ^a 73.42 ^a (4.66) 68.58 ^a (10.94) 46.66 ^b (39.41) 3.7390 6 Weeks 85.75 ^a 79.85 ^ab (6.88) 69.11 ^b (19.40) 50.24 ^c (41.41) 4.3691 9 Weeks 111.36 ^a 81.89 ^b (26.46) 54.22 ^c (51.31) 49.47 ^c (55.57) 7.5305 cholesterol 3 weeks 92.04 ^a 91.16 ^a (0.95) 88.03 ^b (4.35) 88.04 ^b (4.34) 0.6262 6 Weeks 100.85 ^a 86.54 ^b (14.18) 86.49 ^b (14.23) 83.47 ^b (17.23) 2.4226 9 Weeks 90.08 ^a 77.62 ^b (13.83) 74.36 ^b (17.45) 66.14 ^c (26.57) 2.8075

a, b, c, d p <0.05. Numbers in () are% reduction compared to the control.

Table 3 shows the lipid content change in the blood of the pig investigated in the present invention. As shown in Table 3, as the main ingredient for producing new pork with low cholesterol content used in the present invention, the higher the level of CHA addition, the lower the total lipid, triglyceride and cholesterol content in the blood of pigs. (P <0.05).

In particular, when pigs were fed the CHA 5% feed used in the present invention for 9 weeks, the total lipid content of the pig blood was lowered by 20%, triglycerides were lowered by 56%, and the cholesterol content was lowered by 27% ( p <0.05).

Cholesterol content ingested through the feed is removed by transfer to the liver and used for bile acid synthesis or excreted out of the body in the form of sterols via powder. In addition, blood cholesterol is transported to pig fat tissues and muscles and accumulates in the body. Therefore, most of the cholesterol examined in the blood can be seen to be excreted outside the body. This is considered to be one of the important mechanisms regarding the effects of the present invention.

Judging of pork Item CHA addition port Control (0%) 1.5% 3.5% 5.0% Rating B A A A Back fat (mm) 21.00 22.33 20.00 21.66

Table 4 shows the grading results of the pork examined in the present invention. As shown in Table 4, the grade of pork was B in the control and A in the remaining treatments. Pig slaughter was carried out at slaughterhouse in Wonju, Gangwon-do, and grading was conducted by grading company. The results show that feeding pigs with CHA as a main ingredient for producing new pork with lower cholesterol content can produce higher quality pork, ie, higher quality than pork produced by normal feed. Giving.

Cholesterol content in pork (50 ~ 110㎏) Item CHA addition part (mg / 100g part) SEM Control (0%) 1.5% 3.5% 5.0% Back fat 73.91 ^a 72.63 ^a (1.73%) 61.02 ^b (17.44%) 54.69 ^c (26.00%) 2.4670 sirloin 70.52 ^a 63.77 ^b (9.57%) 65.92 ^c (6.52%) 51.07 ^d (27.58%) 2.1914 ham 65.38 ^a 61.42 ^b (6.05%) 59.50 ^b (8.99%) 53.46 ^c (18.23%) 1.3265 pork belly 82.70 ^a 77.37 ^b (6.44%) 70.00 ^c (15.35%) 67.47 ^c (18.41%) 1.9332

a, b, c, d p <0.05. The numbers in parentheses represent the percentage reduction compared to the control.

Table 5 shows the cholesterol content of each part of the pork investigated in the present invention. As shown in Table 5, the higher the level of CHA addition, the lower the cholesterol content in pork (p <0.05). In particular, it can be seen that the cholesterol content of the back fat and the loin portion was lowered by 26% and 28% in the CHA 5% addition bar, which is a breakthrough result obtained in the present invention. It is also noteworthy that the cholesterol content of pork belly and ham has been lowered by 18%. To date, there have been no reports showing the effect of lowering the cholesterol content in pork by more than 10% at home and abroad.

Example 2

On the basis of the results of Example 1, in order to determine the short-term breeding effect on the present invention, using ten Renrace hybrid pigs (Gose pigs), breeding for about 30 days from 80 kg body weight to 110 kg body weight Or, it was reared for about 20 days from the weight of 90 kg until reaching the market weight of 110 kg.

Table 6 shows the cholesterol content of each part of the pork shown in the present invention. As shown in Table 6 below, as a result of unlimited feeding of the test feed added with 5% and 10% of CHA, the main raw material, respectively, for 20 days or 30 days, the cholesterol content in pork was similar to that of Example 1 or dropped significantly to 26%. New pork could be produced.

Therefore, even when the pigs are raised for a short period of time as in Example 2, not only can the economic effect be obtained according to the reduction of the raw material cost, but also the cholesterol content can be produced dramatically lowered functional pork.

Cholesterol content in pork part Breeding period (weight) CHA Additives (unit mg / 100g) Control (0%) 5% 10% Back fat 20 days (90-110 kg) 74.05 55.80 (24.65) 55.78 (24.67) 30 days (80-110 kg) 74.05 56.01 (24.36) 54.20 (26.81) sirloin 20 days (90-110 kg) 71.15 54.76 (23.04) 52.51 (26.20) 30 days (80-110 kg) 71.15 53.56 (24.72) 50.60 (28.88) pork belly 20 days (90-110 kg) 82.85 66.69 (19.50) 63.38 (23.50) 30 days (80-110 kg) 82.85 66.19 (20.11) 62.01 (25.15) ham 20 days (90-110 kg) 66.15 53.85 (18.59) 50.17 (24.15) 30 days (80-110 kg) 66.15 51.53 (22.10) 49.46 (25.23)

As described above, the animal feed composition containing the CHA or derivatives of the present invention as a main raw material has an effect of dramatically lowering the cholesterol content of the livestock meat.

Ingesting the livestock meat prepared by the present invention can prevent cardiovascular diseases such as arteriosclerosis, myocardial infarction and angina pectoris compared to the conventional livestock meat, and can greatly contribute to improving the income of pig farms. It is expected to be.

Claims (6)

Feed composition for producing pork with reduced cholesterol content, characterized by containing 1 to 12% by weight of CHA or derivatives thereof. delete delete A method for producing functional livestock meat having reduced cholesterol content, comprising feeding the feed composition of claim 1 to livestock. The method of claim 4, wherein the feed composition is fed to the livestock for at least 10 days. A method for producing a processed food using livestock meat, wherein the functional livestock meat prepared by the method of claim 4 is used.