KR100857357B1 - The method for breeding a fowl using Mountain berries - Google Patents

Abstract

The present invention relates to a method of breeding poultry using bokbunja. Specifically, the method of breeding poultry using the bokbunja of the present invention comprises the steps of (a) drying the bokbunja leaves, bokbunja root, bokbunja fruit to within 10% moisture content to grind to the size of 20 to 50 micrometers; (b) preparing triglycerides by drying them within 10% moisture content and pulverizing them to a size of 20 to 50 micrometers; (c) removing impurities in the oyster shell, drying to within 5% of moisture content, and then grinding to a size of 10 micrometers to 20 micrometers; (d) preparing bokbunja: trigear vinegar: oyster shell with a ratio of 70: 25: 5 in a mass ratio; (e) general feed for poultry: bokbunja + trigeminal vinegar + oyster shell mixture 98: 2 to 95: Mixing at a weight ratio of 5; (f) Feed the mixed feed to poultry for 10 to 40 days to produce poultry meat and eggs.

Eggs produced according to the breeding method of the present invention has a thick eggshell, egg-no fishy and suede, dark egg yolk, strong egg yolk and egg white. In particular, minerals were improved, and cholesterol was reduced by 15% compared to normal eggs, which compensated for the disadvantages of eggs. Eggs produced by this breeding method can reduce cholesterol, increase various minerals, significantly improve taste and nutrition, and contribute to national health.

Poultry, Breeding Method, Bokbunja, Trilobite Leaf, Oyster Shell, Chicken, Egg

Description

The method for breeding a fowl using mountain berries}

The present invention relates to a method of breeding poultry using bokbunja.

Bokbunja [覆盆子] is a medicinal herb (Rubus coreanus Miquel) made from unripe fruits (Korea and China), and was not harvested as a process herb in Japan. Medicinal fruit of bokbunja strawberry is sweet and sour taste, warm nature. It is a weakness of the renal function, often used for oily vision, urination or urination. Bokbunja is named after eating this to turn the urine into the urine stem. In addition, the ripe fruit of May in the lunar calendar has a dark red color, so it was also called as a five mark (烏 子), large falcon (大麥), an insertion table (揷 田), and disaster mark. This medicine has no smell, tastes sweet and warm. [甘酸 溫] Bokbunja is used for oily, dreamy, urinary, etc. to boost kidney function. Lighten and blacken the hair. It also makes the skin soft and beautiful. As a pharmacological action, anti-inflammatory action, antioxidant action and anti-Helicobacter pylori action have been reported. Appearance is a small cluster of small clusters of lumps that form a cone or a pressed sphere. The outer side is yellowish green or light brown, and the end is round and round, and the center of the calyx is recessed. As other names, Kwanbunja, Bokbun, Oh Pyoja, Daemakmae, Seopjeon Pyo, Disaster Mark, Seogukcho It is also known as Philunga (畢 楞伽), Gyu (), and Gwan ().

   Samjigu leaf is a perennial herb of the dicotyledonous plant of the genus Amanaceae, and its scientific name is Epimedium koreanum, and it is classified as barberry and grows in the shade of trees in the mountains. Root stock stems sideways and runs a lot of roots. The stems are aggregated, 30cm high, thin and hairless, and the lower part is surrounded by scaly leaves. The upper part of the stem is called three terrestrial vinegar because three branches split and three leaves hang at each end of the branch. The leaves from the roots come together and have long petioles. The leaves on the stem are 5 ~ 13.5cm long, egg-shaped, pointed at the bottom, heart-shaped, with hairy serrated edges. Flowers bloom in May and run downward, forming a gunshot inflorescence at the end of the stem. Flowers are 10-12mm in diameter and yellowish white. Calyxes are 8, 4 inside are large and the same size, 4 outside are small and different in size. Petals are four and have a long honey bag. There are 4 surgeries and 1 pistil. Fruits are bones, 10-13mm long, with pointed cylinders. In Oriental medicine, the whole plant is used as a medicine called Yin-Yang Kwak. In the private sector, it is used in the stomach, nerve weakness, forgetfulness, hysteria, and lack of erectile power. You can also get the same effect by drinking alcohol. It is distributed in Korea and northeastern China.

   Oyster shells are made of powder, which is used to treat excess acid and stomach ulcers, and the oyster shell powder is used to treat bleeding and cold sweating. Oyster shell is a mineral that is essential for the production of male sperm, so zinc is much better than other clam shells.

   Eggs are consumed in large quantities around the world with high levels of nutrition that are known to be complete foods. However, despite the high quality foods containing high nutrition, cholesterol is high, causing the adult disease, despite the food containing high quality nutritional ingredients have the disadvantage that consumers avoid.

Korean Patent Application No. 10-2005-0005839 Patent titled “Poultry feed composition containing bokbunja and eggs produced by administering it” is added to the feed in the form of crushed bokbunja fruit and divided into 110-12 120 grams daily by 10-12 A method of producing eggs by administering to a laying hen is presented. This raises the cost of production by feeding expensive bokbunja fruit to a large number of laying hens, thereby degrading the economics and business feasibility of the poultry industry, which is sensitive to minute fluctuations in production costs.

Breeding method of poultry using the bokbunja of the present invention comprises the steps of (a) drying the bokbunja leaves, bokbunja root, bokbunja fruit to within 10% moisture content to grind to the size of 20 to 50 micrometers; (b) preparing triglycerides by drying them within 10% moisture content and pulverizing them to a size of 20 to 50 micrometers; (c) removing impurities in the oyster shell, drying to within 5% of moisture content, and then grinding to a size of 10 micrometers to 20 micrometers; (d) preparing a mixture of bokbunja: trigeminal vinegar: oyster shell in a mass ratio of 70: 25: 5; (e) general feed for poultry: mixing bokbunja + trigeminal vinegar + oyster shell mixture in a weight ratio of 98: 2 to 95: 5; (f) Feeding poultry with mixed feed for 10 to 40 days to produce poultry meat and eggs.

Conventional technology is crushed bokbunja fruit production cost increases a lot, but the business viability is reduced, the present invention is crushed fruit, leaves, stems, roots and trigeminal vinegar, oyster shell of bokbunja to the size of micrometer and mixed with feed By raising poultry, the cost of production is minimal and business feasibility is high. In particular, it is a method of breeding poultry using bokbunja that can remove the peculiar smell of eggs, lower cholesterol, strengthen various minerals, thick eggshell, and improve egg yolk and egg white.

In order to achieve the above technical problem, in detail, the method of breeding poultry using the bokbunja of the present invention (a) dried bokbunja leaves, bokbunja root, bokbunja fruit to within 10% moisture content and pulverized to the size of 20 to 50 micrometers To prepare; (b) preparing triglycerides by drying them within 10% moisture content and pulverizing them to a size of 20 to 50 micrometers; (c) removing impurities in the oyster shell, drying to within 5% of moisture content, and then grinding to a size of 10 micrometers to 20 micrometers; (d) preparing a mixture of bokbunja: trigeminal vinegar: oyster shell in a mass ratio of 70: 25: 5; (e) general feed for poultry: mixing bokbunja + trilobite + oyster shell mixture in a weight ratio of 98: 2 to 95: 5; (f) poultry by feeding the mixed feed to poultry for 10 to 40 days To produce meat and eggs.

The chicken produced according to the breeding method of the present invention has no peculiar smell of chicken, the meat is soft and sued, cholesterol is lowered and various minerals are improved, and the egg has no fishy and peculiar smell of raw egg, and eggshell It is thicker and has a longer shelf life than regular eggs. In addition, the egg is not fishy and sued, egg yolk is dark, and egg yolk and egg white have strong elasticity. In particular, minerals and amino acids were improved, and cholesterol was reduced by 15% compared to eggs, which compensated for the disadvantages of eggs. Eggs produced by this breeding method can reduce cholesterol, increase minerals and amino acids, significantly improve taste and nutrition, and contribute to national health.

Hereinafter, the present invention will be described in detail with reference to Examples. However, embodiments according to the present invention may be modified in many different forms, and the scope of the present invention should not be construed as being limited to the embodiments described below. The embodiments of the present invention are provided to more completely explain the present invention to those skilled in the art.

Example 1

After breeding, the chicks of 1 week old were incubated for 40 days to obtain poultry.

Comparative Example 1

 After hatching, the chicks of 1 week old were bred for 40 days by the general feeding method.

Example 2

The above breeding method was fed to chickens of 30 weeks of age for 15 days to obtain eggs.

Comparative Example 2

 A 30-week-old chicken was bred for 15 days by a general feeding method to obtain eggs.

Boiled chicken produced by Examples and Comparative Examples was added to boil only by adding purified water without adding anything, such as spices or spices, and the eggs produced by Examples and Comparative Examples were eaten raw and evaluated by the following method. . Thirty males and females in their twenties and thirties were tried to taste chicken meat in Examples and Comparative Examples, and then evaluated their satisfaction with taste and meat quality. Very succulent, very light meat, very good intake: 4 points, almost no fishy smell, little juicy, high meat, relatively light, good intake: 3 points, fishy Slightly juicy, slightly succulent, slightly succulent, slightly fleshy, slightly poor intake: 2 points, fishy specific fishy, no juicy, savory, fleshy, poor intake: 1 point The average score is shown in Table 1.

In addition, the eggs produced by the breeding method of the Examples and Comparative Examples were raw and then evaluated to satisfy the taste and meat quality, the evaluation method according to the four-point method does not have any unique fishy smell, egg-yellow : Very strong, very sued, very good intake: 4 points, almost no fishy fishy smell, egg yolk is relatively dark, slightly sued, moderate intake: 3 points, eggy fishy smell, yellowish yellow This is normal and there is little sue and the feeling of intake is slightly bad: 2 points, the fishy smell that is peculiar to the egg, the egg yellow color is cloudy, there is no sue, and the feeling of intake is not good: 1 mark is indicated and the average score Table 6 shows.

<Taste boiled chicken in purified water> division Fishy remove effect Juicy flavor Flesh Intake Example 3.9 3.7 3.9 3.8 4 Comparative example 2.2 2.1 2.0 2.6 2.1

<Comparison Analysis of Chicken Ingredients> division General ingredients (per 100g of decorative part) moisture (%) protein (%) Fat (%) Ash content (%) carbohydrate (%) Ca (mg) P (mg) Na (mg) K (mg) Mg (mg) Zn (mg) Example 70.3 21.0 6.9 1.2 0.6 27 188 70 95 46 2.6 Comparative example 70.1 18.2 10.8 0.7 0.2 8 162 67 52 20 0.8

<Comparison Table of Component Analysis of Chicken Wings> division Cholesterol (per mg / 100g of edible portion) Example 108.6 Comparative example 131

<Tasting eggs raw> division Fishy remove effect Egg yolk flavor Intake Example 3.9 3.8 4 3.9 Comparative example 2.4 3.0 2.2 2.6

<Composition Analysis Table of Eggs> division General ingredients (per 100g of decorative part) moisture (%) protein (%) Fat (%) Ash content (%) carbohydrate (%) Ca (mg) P (mg) Na (mg) K (mg) Mg (mg) Zn (mg) Example 75.8 13.8 7.8 1.2 1.3 47 235 146 152 27 24 Comparative example 75.2 11.5 11.4 0.9 1.0 35 218 135 117 11 12

<Composition Analysis Table of Eggs> division Cholesterol (per mg / 100g of edible portion) Example 391 Comparative example 461

Referring to Table 1, the broiler produced according to the breeding method of the present invention has no fishy-specific fishy smell than the broiler of the comparative example, and the juicy juice is light, the meat is soft, and the intake is good.

Referring to Table 2 to Table 3 it can be seen that the chicken in the Example has increased protein, lowered lipids, increased various minerals, and significantly reduced cholesterol than the chicken in the Comparative Example.

In addition, if you look at Table 4 and compare the egg of the Example and the egg of the Comparative Example, the egg of the Example is not significantly fishy fishy egg yolk, dark yellow, savory taste and good intake.

In addition, referring to Table 5 and Table 6 it can be seen that the egg of the Example is more protein than the egg of the comparative example, the lipid is lowered, various minerals are increased and cholesterol is significantly reduced.

Claims (1)

(a) preparing bokbunja leaf, bokbunja root, bokbunja fruit to dry within 10% moisture content to grind to the size of 20 to 50 micrometers; (b) preparing triglycerides by drying them within 10% moisture content and pulverizing them to a size of 20 to 50 micrometers; (c) removing impurities in the oyster shell, drying to within 5% of moisture content, and then grinding to a size of 10 micrometers to 20 micrometers; (d) preparing a mixture of bokbunja: trigeminal vinegar: oyster shell in a mass ratio of 70: 25: 5; (e) general feed for poultry: mixing bokbunja + trigeminal vinegar + oyster shell mixture in a weight ratio of 98: 2 to 95: 5; (f) a method of breeding poultry using bokbunja comprising the step of feeding the mixed feed to poultry for 10 to 40 days.