KR100912468B1 - Fermented soybean complex feed and egg and meat manufactured thereof - Google Patents

Abstract

The present invention relates to a soybean fermented composite feed and eggs and meat produced from the soybean fermented composite feed, and more specifically, the soybean fermented composite feed is pressurized soybean aspergillus duck ( Aspergillus duck) oryzae ) or Bacillus subtilis bar. NATO ( Bacillus) subtilis var . natto ) At least one of Soybean fermented with the strain is formed by including corn, limestone, or vitamin-mineral mixture. The present invention also provides eggs and meat produced by the soybean fermented composite feed. The soybean fermented composite feed of the present invention has an effect of increasing egg production rate, reducing harmful cholesterol, and inducing antibacterial, immune, or physiological activity at low cost and high efficiency. In addition, the eggs and meat produced by the soybean fermented compound feed of the present invention has the advantage of ingesting the medicinal substance as a functional egg or functional meat as food in daily life.

Soybean fermentation, cholesterol lowering, increased egg production, linoleic acid, α-linolenic acid, isoflavones, Aspergillus oryzae, Bacillus subtilis var. natto, egg, meat

Description

Fermented soybean complex feed and egg and meat manufactured according to soybean fermented compound feed and soybean fermented compound feed

The present invention relates to a soybean fermented compound feed and eggs and meat produced from the soybean fermented compound feed, and more particularly, the soybean fermented compound feed is a pressurized soybean aspergillus duck ( Aspergillus duck) oryzae ) or Bacillus subtilis bar. NATO ( Bacillus) subtilis var . natto ) At least one of It relates to a soybean fermented composite feed having excellent egg production and cholesterol lowering effect by containing soybean fermented with strain, and eggs and meat produced from the soybean fermented composite feed.

Eggs are known as complete foods because they contain almost all the nutrients necessary for humans, but there are many problems with saturated fatty acids and cholesterol intake, which should be excluded from the diet of modern people. In order to solve this problem, there have been many studies on the development of eggs with low cholesterol, but the production of eggs with low cholesterol is very difficult due to the physiological limitation of chickens. Recently, as consumers' interest in health increases, there are quite a few products that are fortified with special ingredients for laying hens, both domestically and internationally, especially in Japan. In Korea, since the 1990s, a technology for reinforcing specific nutrients with high consumer interest has been developed and produced as nutritional eggs, fortified eggs, and natural eggs. These nutrient-enriched eggs (special eggs) are produced on the farm by combining feed with special nutrients and are currently being distributed.

In general, the constituent fatty acids, fat-soluble vitamins and minerals of egg yolk lipids are known to be transferred from the feed to eggs, and are fortified with iodine, vitamin A, vitamin D, vitamin E, linoleic acid, alpha-linolenic acid, EPA, DHA and iron. Functional eggs are on sale. The development of nutritionally strengthened eggs with these ingredients is particularly active outside Japan.

Among these, catechin-enriched eggs have the effect of preventing fat accumulation and oxidation in the body and preventing the rise of cholesterol, and vitamin E-enriched eggs inhibit the production of lipid peroxide and prevent blemishes, wrinkles, liver disease and arteriosclerosis. Eggs enhanced with α-linolenic acid are known to have blood cholesterol suppression, cancer prevention and allergy suppression effects.

In addition, soy contains a lot of protein (about 40%) and lipids (about 25%), and fatty acid composition of lipids contains about 50% linoleic acid (C18: 2), which has a lowering effect on blood cholesterol, and α-linolenic acid. (C18: 3) contains 7-10%. In laying hens, egg yolk and fatty acid content in body tissues are greatly influenced by the fatty acid composition in the feed, especially as the content of linoleic acid derived from feed fat in feed increases the linoleic acid content in egg yolk tissue. . In addition, soy contains several bioactive substances, and soybean bioactivity is due to dietary fiber, oligosaccharides, phytic acid, soy protein and its peptides, and phenolic compounds such as vegetable sterols, especially isoflavones. Soybean isoflavones, such as dizinzin and genistin and their aglycones, are known to be effective in preventing blood cholesterol, arteriosclerosis, menopausal syndrome, osteoporosis, breast cancer and prostate cancer. It is reported that the soybean physiological activity of the soybean is stronger than the glycoside form of the aglycone form, genistein, and daidzein. Most isoflavones in soybeans exist in the form of glycosides with β-1,4-linked glycosides, but in soybean fermented foods such as doenjang, cheonggukjang, chunjang, and tempe, sugars are present in the form of aglycone in which sugar is degraded. .

In recent years, the emergence of residues and drug-resistant bacteria in livestock products has been a problem due to the abuse of antibiotics. Aspergillus fungus, which plays a role in fermenting soybean paste or Bacillus , which plays a role in fermenting Cheonggukjang, can weaken the activity of intestinal rot and inhibit the propagation of pathogens, thus reducing the use of antibiotics. Antibiotics and pesticides using these properties are also being developed.

In order to take advantage of the physiological activity of soybeans, when a feed additive prepared by fermenting soybeans is mixed with the feed, the essential fatty acid such as linoleic acid or linolenic acid or certain components such as isoflavones, which have a lowering effect on blood cholesterol, It is believed that it will be possible to produce nutritionally and functionally superior nutritionally enhanced eggs. However, currently used beans are difficult to use as feed because they are expensive.

In order to solve the above problems, fermentation health feed (Korea Patent Publication No. 195-0011735) containing a tree-containing component liquid in a fermentation broth prepared by culturing Bacillus subtilis or P. aeruginosa in a liquid medium containing unsaccharides and soybeans. The technique is known. However, the fermented dry thistle feed has a problem that there is no cholesterol lowering action.

In addition, a composition having a SOD (active oxygen inhibitor) action containing coffee bean extract in a fermentation extract obtained by inoculating Bacillus aureus or Bacillus subtilis on a medium containing rice bran, legumes and carbon source, and fermentation culture, and a blood pressure inhibitor containing the same A technology related to (Korean Patent Registration No. 687,546) is described. However, the blood pressure suppressant is aimed at humans, and there is a problem in that it is not suitable for feed because it is expensive.

In addition, soybean fermented extract obtained by fermenting soybean with Bacillus CK 11-4 strain was added cacao extract, hawthorn extract, melissa leaf extract, etc., soybean fermented extract having an inhibitory effect on hyperlipidemia and platelet aggregation and a composition using the same (Korea Patent registration No. 656,241) is disclosed. However, the soybean fermented extract and the composition using the same are expensive and are not suitable for use as feed.

The present invention is to solve the problems of the prior art by feeding a fermented soybean compound added fermented soybeans to chickens, ducks, quails, pigs, or cows, essential fatty acids linoleic acid and α-linolenic acid content is high, cholesterol content The purpose is to provide soybean fermented compound feed that can produce low functional eggs or meat and increase the availability and added value of edible or non-edible soybeans.

The object of the present invention is Aspergillus duck material (Aspergillus the pressure increase a soybean oryzae ) or Bacillus subtilis bar. NATO ( Bacillus) subtilis var. natto ) At least one of It can be achieved by forming a soybean fermented compound feed containing corn, limestone, or vitamin-mineral mixture in the fermented soybean fermentation strain.

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The above object of the present invention can be achieved by providing an egg, duck egg, or quail egg having cholesterol lowering action, antibacterial action, immune action, or physiological activity produced by the soybean fermented compound feed.

In addition, the above object of the present invention can be achieved by providing meat with cholesterol lowering action, antimicrobial action, immune action, or physiological activity produced by the soybean fermented compound feed.

The present invention is a soybean fermented compound feed, the soybean fermented compound feed is soybeans with increased pressure aspergillus duck ( Aspergillus oryzae ) or Bacillus subtilis bar. NATO ( Bacillus) subtilis var . natto ) At least one of Fermented soybean fermentation strains include corn, limestone, or vitamin-mineral mixtures.

Specifically, the soybean fermented composite feed is edible soybeans or non-edible soybeans produced during the selection process of the edible soybeans under pressure, and then cooled, and cooled, and cultured in the medium of the cooled cooked soybeans ( Aspergillus duck) oryzae ) or Bacillus subtilis bar. NATO ( Bacillus) subtilis var . natto ) At least one of The soybean fermentation inoculated and cultured strain comprising the corn, the limestone, or the vitamin-inorganic mixture, wherein the soybean fermented feed contains linoleic acid, α-linolenic acid, or isoflavone by the soybean fermentation As a result, the egg production rate is increased, the cholesterol lowering effect is excellent, the immunogenicity, the antimicrobial activity, or the physiological activity are exhibited, and the carbohydrate, the mineral, and the vitamin are supplied by the corn, the limestone, or the vitamin-mineral mixture.

Here, the soybean fermented product is edible or non-edible soybeans by autoclaving using an autoclave, and then cooled, and the Aspergillus duck material ( Aspergillus ) cultured in nutrient broth on the cooled cooked soybeans. oryzae ) or Bacillus subtilis bar. NATO ( Bacillus) subtilis var . natto ) At least one of After inoculating the strain, it is cultured, the strain is inoculated and cultured cooked soybeans are formed by hot air, dried.

The soybean uses the edible soybean, the non-edible soybean which is a non-commercial soybean that is commercialized and used as a fertilizer, or a mixture of the edible soybean and the non-edible soybean.

For example, the soybean fermented product is immersed in edible or non-edible soybeans in water at room temperature for 5 to 12 hours to remove the water, and pressurized steam for 10 minutes to 2 hours at 80 ~ 150 ℃ using an autoclave after that, a 30 to cooled to 80 ℃, and the cooling steamed soybean potato dextrose broth (PDB) or nutrient broth at 20 ~ 60 ℃, 12 ~ 96 time the culture Aspergillus duck material (Aspergillus oryzae ) or Bacillus subtilis bar. NATO ( Bacillus) subtilis var . natto ) At least one of After inoculating the strain, the mixture is well ventilated for 12 to 96 hours at 20 ~ 60 ℃, the strain is inoculated and cultured cooked soybeans are formed by hot air, dried at 30 ~ 70 ℃.

At this time, the Bacillus subtilis bar. NATO ( Bacillus) subtilis var . The number of live cells of the soybean fermentation product prepared by adding natto ) is 1.0 × 10 ⁸ cfu / g to 5.0 × 10 ⁸ cfu / g, and the soybean fermentation product prepared by adding the Aspergillus oryzae Viable counts range from 6.5 X 10 ⁶ cfu / g to 9.5 X 10 ⁶ cfu / g.

Aspergillus, in the cultured soybean fermented product's duck material (Aspergillus oryzae ) and Bacillus subtilis bar. Bacillus subtilis var. Natto bacteria have an antibacterial action against intestinal rot and pathogens, so in order to take advantage of these effects, they can be heated and dried at low temperatures (30 to 70 ° C) where they are not killed. To make the water content less than 8 ~ 20%.

The dried soybean fermented product is pulverized finely for easy eating by poultry including cattle, wedges or chicken, duck, or quail.

In addition, the general component analysis of the soybean fermentation is performed by the AOAC method (Association of Official Analytical Chemist), fatty acid analysis by the AOAC method, isoflavone content measurement is extracted with 80% ethanol It is analyzed using HPLC (High Performance Liquid Chromatography).

In physiological activity measurement, nitrite scavenging activity, total phenolic content, and SOD-like activity were measured by extraction with 80% methanol, and antimicrobial effect was measured using paper disc method.

In addition, the soybean fermented composite feed including the soybean fermentation further includes bovine bark, soybean meal, corn gluten wheat, calcium hydrogen phosphate (DCP, Dicalcium phosphate), salt, tallow, lysine 78, methionine 99, or choline 50.

The wheat and corn gluten are included to provide more carbohydrates, the soybean membrane is included for the additional supply of protein, and the tallow is included for the additional supply of fat. The calcium hydrogen phosphate (DCP, Dicalcium phosphate) is included for the supply of calcium, the salt is included for physiological activity, the lysine 78 and methionine is included for the supply of essential amino acids, the choline 50 is anti-fatty liver To include.

In addition, the soybean fermented composite feed 30 to 100 parts by weight of the soybean fermented product, 50 to 65 parts by weight of corn, 2 to 15 parts by weight of soybean meal, 2 to 15 parts by weight of soybean meal, 0.1 to 10 parts by weight of corn gluten mill, limestone 3 to 20 parts by weight, 0.1 to 10 parts by weight of calcium diphosphate (DCP), 0.01 to 5 parts by weight of salt, 0.01 to 3 parts by weight of tallow, 0.01 to 5 parts by weight of lysine, 0.01 to 5 parts by weight of methionine 99 50 to 0.01 to 5 parts by weight of choline, or 0.01 to 10 parts by weight of the vitamin-mineral mixture. However, the content is not limited thereto.

At this time, the vitamin-mineral mixture is vitamin A 5,000,000 ~ 20,000,000 IU, vitamin D3 1,000,000 ~ 5,000,000 IU, vitamin E 5,000 ~ 25,000 IU, vitamin K3 500 ~ 4,000mg, vitamin B1 500 ~ 3,000mg, vitamin B2 2,000 ~ 8,000mg, Vitamin B6 1,500 ~ 5,000mg, Vitamin B12 8,000 ~ 40,000mcg, Oxyzero 3,000 ~ 10,000mg, Ca-pantothenic acid 5,000 ~ 15,000mg, Niacin 10,000 ~ 40,000mg, Folic acid 300 ~ 1,000mg, Biotin 30 ~ 300mg , Manganese 40,000 to 90,000mg, zinc 40,000 to 90,000mg, iron 30,000 to 70,000mg, copper 4,000 to 15,000mg, cobalt 30 to 300mg, iodine 500 to 3,000mg, celium 30 to 400mg, or excipient 30 to 30,000mg .

Here, the vitamin-mineral mixture is a complex of vitamins or minerals for physiological activity and includes excipients.

In addition, the soybean fermented composite feed has a high content of linoleic acid or α-linolenic acid. Therefore, the content of the linoleic acid or the α-linolenic acid is high in eggs or meat of poultry including cows, pigs or chickens, ducks, or quails fed the soybean fermented compound feed.

The linoleic acid or the α-linolenic acid exhibits a lowering action of cholesterol in the blood.

In addition, the soybean fermented compound feed has a high isoflavone content.

In addition, the soybean fermented compound feed has a high content of crude fat or crude protein.

Here, the crude fat refers to a residue obtained by eluting lipids from food using ether and then evaporating only ether, and eluting with ether is fat-soluble pigments or waxes such as chlorophyll and carotenoid as well as pure fat. waxes, steroids, alkaloids, and the like.

In addition, the crude protein is a protein quantified total nitrogen and multiplied by the nitrogen coefficient. Protein is characterized by containing an average of about 16% nitrogen as a constituent compared to other food ingredients. Therefore, when determining the amount of protein in food, measure the amount of nitrogen and multiply it by 100/16 = 6.25 as a coefficient. do. This coefficient is called the nitrogen coefficient. The reason is that the protein contains nitrogen, but it does not necessarily mean that it contains nitrogen. Nitrogens such as amide compounds, ammonia compounds, purine bases, or creatine are not nitrogen compounds or proteins. Because.

The content of the isoflavone, crude fat or crude protein is high in eggs or meat of poultry including cows, pigs or chickens, ducks, or quails fed the soybean fermented compound feed.

Here, the isoflavone is effective in preventing blood cholesterol, arteriosclerosis, menopause syndrome, osteoporosis, breast cancer, or prostate cancer.

The lipid or the protein is a component present in a complex lipid or complex in the non-protein Aspergillus fermentation non-fermented soy material's duck (Aspergillus oryzae ) or Bacillus subtilis bar. This may be due to the action of the enzymes in the Bacillus subtilis var. Natto .

In addition, the soybean fermented composite feed has a high egg laying rate.

The soybean fermented compound feed has a high cholesterol lowering action.

In addition, the soybean fermented composite feed has high antibacterial properties.

The soybean fermented compound feed has high immunity.

In addition, the soybean fermented composite feed has a high total phenol content, nitrite scavenging ability, SOD-like activity, or hydrogen donating ability.

The soybean fermented compound feed has a high content of the linoleic acid, the α-linolenic acid, the isoflavone, the crude fat or the crude protein, thereby increasing egg production.

In eggs, duck eggs, or quail eggs, the linoleic acid, the α-linolenic acid, the isoflavone, the crude fat or the crude protein is transferred to egg yolk and induces physiological activity, so that the rate of laying of the poultry is increased. In addition, the eggs, duck eggs, or quail eggs exhibit the functionality of nutritive eggs or fortified eggs.

In addition, the growth and production rate of the cow or pig is increased.

In addition, the meat of the poultry including the cow, pig, chicken, duck, or quail, the color of the meat becomes clear and the color is excellent. It also tastes better.

Since the soybean fermented compound feed contains the linoleic acid, the α-linolenic acid, or the isoflavone, it is excellent in cholesterol lowering action.

The cholesterol is low density cholesterol known as harmful cholesterol.

In addition, the soybean fermented compound feed exhibits high antibacterial and immunity because the soybean fermentation compound contains the isoflavin having good absorbency in the body and contains aglycone having strong physiological activity.

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In addition, the soybean fermented composite feed has a high nitrite scavenging ability, the SOD-like activity, or the hydrogen donating ability to induce high physiological activity.

The soybean fermented compound feed is used for chicken, duck, quail, pig, or cattle. Here, the soybean fermented composite feed may use edible soybeans or non-edible soybeans according to the quality and price of the final product, and the content of the components including the vitamin-inorganic mixture may be controlled.

In addition, the present invention provides an egg, duck egg, or quail egg having cholesterol lowering action, antibacterial action, immune action, or physiological activity produced by the soybean fermented compound feed.

In addition, the present invention provides a meat having cholesterol lowering action, antibacterial action, immune action, or physiological activity produced by the soybean fermented compound feed.

Here, the chicken, duck, quail, cattle, or pigs fed the fermented soybean fermented compound of the present invention is effective for high blood pressure, arteriosclerosis, menopausal syndrome, osteoporosis, breast cancer, prostate cancer, fatigue, or stress, α Produce the meat of eggs, duck eggs, or quail eggs and bovine, swine, or poultry containing medicinal substances, including linolenic acid or isoflavones; Action, or physiological activity.

As described above, the soybean fermented compound feed according to the present invention is edible soybean or non-edible soybean Aspergillus duck ( Aspergillus oryzae ) or Bacillus subtilis bar. NATO ( Bacillus) subtilis var . natto ) At least one of Fermented soybean fermented with strains contains corn, limestone, or vitamin-mineral mixtures, which increase egg production rates, reduce harmful cholesterol, and induce antimicrobial, immune, or physiological activities at low cost and high efficiency. Is remarkable. In addition, the eggs and meat produced by the soybean fermented compound feed of the present invention has the advantage of ingesting the medicinal substance as a functional egg or functional meat as food in daily life.

Hereinafter, the present invention will be described in detail by way of examples.

However, the following examples are merely to illustrate the invention, but the content of the present invention is not limited by the following examples.

Example 1 Non-edible Soybean Fermentation  Produce

The non-edible soybeans used in this experiment were used by the Rural Development Administration, and the variety was Daewon soybean (2006 Gyeonggi-do harvest). The strain used for the preparation of non-edible soybean fermentation was Aspergillus oryzae ) or Bacillus subtilis bar. Nato ( Bacillus subtilis var . Natto ) (Hwang Guk, Suwon Fermented Food Research Institute).

The non-edible soybeans were immersed in water at room temperature for 8 hours, and then the water was removed. Strains were separately incubated with Aspergillus oryzae ( Aspergillus oryzae ) for 48 hours at 26 ℃ in potato dextrose broth, Bacillus subtilis bar in nutrient broth. Nato ( Bacillus subtilis var . Natto ) was incubated at 35 ℃ for 24 hours to prepare a culture solution. Aspergillus oryzae or Bacillus subtilis bar in chilled cooked soybeans. NATO ( Bacillus) subtilis var . natto ) was inoculated alone or mixed, followed by well mixing to incubate at 40 ° C. for 24 hours. Bacillus subtilis bar. NATO ( Bacillus) subtilis var . The viable cell count of soybean fermented with natto was 1.8 X 10 ⁸ cfu / g and Aspergillus The viable cell count of soybean fermented with oryzae ) was 7.5 X 10 ⁶ . Aspergillus in a culture fermented soy material's duck (Aspergillus oryzae ) and Bacillus subtilis bar. NATO ( Bacillus) subtilis var . natto strains have an antimicrobial activity against intestinal rot and pathogens. In order to take advantage of this action, these strains were prepared by hot air and drying at a low temperature (60 ° C or less) not to be killed so that the water content is 12% or less. The dried soybean fermented product was used by finely pulverizing the chicken for easy eating.

Example  2 Non-edible Soybean Fermentation  Component and Biological Activity Measurement Method

(1) General component analysis: It carried out by the AOAC method.

(2) Fatty acid analysis: It was performed by AOAC method.

(3) Measurement of isoflavone content: extracted with 80% ethanol and analyzed using HPLC.

(4) Nitrite scavenging activity, total phenolic content, SOD-like activity: measured by extraction with 80% methanol.

(5) Antimicrobial effect was measured by using the paper disc method.

Example  3 Preparation and Experimental Methods for Laying Hens

3-1 Breeding Experimental Laying Hens

After purchasing 150 eggs of 20-week-old Hi-Line breeders from breeder farms, they were adapted to the environment at Hankyong National University experimental farms and reared until the spawning rate was constant. One number per scattering cage was randomly arranged as shown in FIG. Water was freely ingested and the experimental feed was fed daily 120g at 16:00 at 16:00 every day as shown in FIG. The laying hens were turned off at 6 am and 10 pm.

3-2 Preparation of Experimental Feed

Experimental feed was prepared by adding 15% of non-edible soybean fermented to the composition shown in Table 1 to satisfy the nutrient requirements of laying hens in accordance with the NRC specification standards. At this time, each experimental feed was prepared by replacing the corn or soybean meal so that the carbohydrate, protein and energy content in the feed. Vitamin-mineral mixture (Premix-B, Hongseong feed) was added to the composition shown in Table 2.

Combined ratio of non-edible soybean fermented soybeans to laying hens (%) Raw material name Non Fermented Soybeans Fermented soybeans 1 Fermented soybeans 2 Fermented soybeans 3 corn 60.2 58.2 57.2 61.2 Soybean Fermentation 0 15 15 15 Wheat Mace 7 7 7 7 Soybean meal 17 7 8 4 Corn gluten 2 2 2 2 Limestone 8.52 8.52 8.52 8.52 DCP One One One One saline 0.3 0.3 0.3 0.3 Uji 3.5 0.5 0.5 0.5 Lysine 78 0.15 0.15 0.15 0.15 Methionine 99 0.13 0.13 0.13 0.13 Choline 50 0.05 0.05 0.05 0.05 Vitamin-Inorganic Mixtures 0.15 0.15 0.15 0.15 system 100 100 100 100

Composition of ingredients of vitamin-mineral mixture Ingredient Name Content per Kg Ingredient Name Content per Kg Vitamin a 12,000,000 I.U Niacin 20,000mg Vitamin d3 3,000,000 I.U Folic acid 500 mg Vitamin e 15,000 I.U Biotin 100mg Vitamin k3 2,000 mg Mn 65,000 mg Vitamin b1 1,500 mg Zn 65,000 mg Vitamin b2 4,000mg Fe 50,000 mg Vitamin b6 3,000 mg Cu 9,000mg Vitamin b12 15,000mcg Co 100mg Oxyzero 6,000 mg I 1,000mg Ca-Pantothenic acid 8,000mg Se 150mg Excipient 30 ~ 30,000mg

3-3 Measuring the Quality Characteristics of Eggs

(1) Scattering rate: After the start of the experiment, the number of scatterings was measured every day to investigate the average scattering rate.

 (2) Production (warming): Each egg was weighed and totaled.

 (3) Egg quality test: Every egg produced on Thursday and Friday was randomly collected 10 eggs per treatment group was measured using an egg quality analyzer.

 (4) Eggshell color: The eggshell color was measured at the center of the egg using a shell color reflectometer (QCR). The white plate was measured at 0% and the black plate was measured at% based on 80%.

 (5) Eggshell strength: An eggshell strength meter (FHK CO., Japan) was used to vertically fix the egg's buttock upwards and apply pressure to measure the pressure at the moment of breaking.

 (6) Egg shell thickness: Egg shell thickness was measured by measuring egg shell fragments in the center of eggs using a measuring instrument (QCT, using shell thickness micrometers, England).

 (7) Egg white height: Egg white height was measured at the midpoint indicated by the arrow in Fig. 3 of the broad egg white to the outside and egg yolk using a measuring instrument (QCH, albumen height gauge, England).

(8) Haugh unit: Haugh unit, a measure of egg freshness, was calculated using egg white height and egg weight. The calculation is as follows.

HU = 100 * LOG (Warm height- (32.2 ^0.5 * (30 * Warm ^{0 .37} -100)) / 100 + 1.9)

(9) Egg yellow: measured using a QCC yolk colorimeter (England).

Example  4 Experiment Results

4-1 Non-edible Soybean Fermentation  Component analysis result

Table 3 shows the results of the general component analysis of non-edible soybean fermentation, and Table 4 shows the results of isoflavone content of non-edible soybean fermentation.

General Ingredients of Non-edible Soybean Fermentation (%) division moisture Crude fat Crude protein View minutes Crude fiber Non Fermented Soybeans 10.6 16.2 27.2 5.9 8.2 Fermented soybeans 1  8.6 20.2 31.7 5.3 5.7 Fermented soybeans 2  7.5 20.3 29.4 5.1 6.3 Fermented soybeans 3  8.1 20.3 30.6 5.2 6.0

As shown in Table 3, in the case of fermented soybean 1, fermented soybean 2, and fermented soybean 3 fermented with non-edible soybean, the contents of crude fat and protein are higher than those of non-fermented soybean, The content was found to decrease. Increase of crude protein and crude lipid component is a lipid present in the compound or complex protein Aspergillus, in the non-fermented soy material's duck (Aspergillus oryzae ) or Bacillus subtilis bar. It is thought to be due to the action of enzymes in Bacillus subtilis var. Natto .

Isoflavone Content in Non-edible Soybean Fermentation (mg / 100g)  division      Glycoside Daidzin Genistin       Aglycone Daidzein Genistein  Total content Non Fermented Soybeans  45.63 ± 0.58 26.75 ± 1.20   0.57 ± 0.40 8.85 ± 0.33   81.80 ± 1.77 Fermented soybeans 1  43.08 ± 0.33 46.89 ± 0.35  11.85 ± 0.97 28.87 ± 1.26  130.70 ± 2.00 Fermented soybeans 2  43.63 ± 1.12 45.33 ± 0.31  15.69 ± 1.24 34.87 ± 0.59  139.52 ± 2.18 Fermented soybeans 3  42.48 ± 1.01 47.22 ± 0.68  14.46 ± 0.29 35.53 ± 1.78  139.69 ± 1.76

Fermented soybean 1: Aspergillus oryzae Fermentation, fermented soybean 2: Bacillus subtilis var. natto Fermentation, Fermented Soybean 3: Aspergillus oryzae and Bacillus natto Fermentation

As shown in Table 4, the total isoflavone content of non-fermented soybean was 81.22mg / 100g, but in the case of fermented soybean 1, fermented soybean 2, and fermented soybean 3, it was 1.6-1.8 at 127-148mg / 100g. There was a fold increase and there was no significant difference in fermented soybean 2 and fermented soybean 3. In particular, it has been shown that aglycones that have good absorption in the body and have strong physiological activities can greatly increase the immunity of laying hens.

As a result of fermenting non-edible soybean, it was found that isoflavones, in particular, have high absorption of physiological activity and high content of zenithine and dyedgenin, which can enhance the immunity of laying hens.

4-2 Non-edible Soybean Fermentation  Bioactivity Assay

Table 5 shows the results of analysis of the biological activity of the non-edible soybean fermentation.

Total Phenol Content, Nitrite Scavenging Ability, and SOD-like Activity in Non-edible Soybean Fermented Soybeans   division Total Phenol Content (%) Nitrite scavenging ability (%) SOD-like activity (%) Hydrogen donating ability  Non Fermented Soybeans 2.1 34.2 25.4 22.9 Fermented soybeans 1 4.3 55.2 81.6 28.5 Fermented soybeans 2 7.6 92.5 64.1 54.2 Fermented soybeans 3 6.0 70.4 80.9 41.7

Fermented soybean 1: Aspergillus oryzae Fermentation, fermented soybean 2: Bacillus subtilis var. natto Fermentation, Fermented Soybean 3: Aspergillus oryzae and Bacillus natto Fermentation

As shown in Table 5, the physiological activities of total phenol content, nitrite scavenging ability, and hydrogen donating ability were significantly increased in fermented soybeans compared to non-fermented soybeans, and fermented soybean 2 was the highest among fermented soybeans. The similar activity was highest in fermented soybean 1 and fermented soybean 3.

4-3 Non-edible Soybean Fermentation Antibacterial effect  Analysis

Table 6 shows the antibacterial effect analysis results of non-edible soybean fermentation.

Comparison of Antimicrobial Effects of Non-edible Soybean Fermentation Microorganisms tested Concentration (μg / disc) Non Fermented Soybeans Fermented soybeans 1 Fermented soybeans 2 Fermented soybeans 3 Bacillus cereus KCCM 40935 4000 - - ++ ++ 2000 - - ++ - 1000 - - + - 500 - - - - Staphylococcus aureus KCCM 11335 4000 ++ ++ ++ ++ 2000 + ++ ++ ++ 1000 - ++ ++ + 500 - - + Esherichia coli KCCM 11234 4000 - - ++ ++ 2000 - - ++ ++ 1000 - - + - 500 - - - - Salmonella enteritidis KCCM 12021 4000 - + - - 2000 - - - - 1000 - - - - 500 - - - -

-No inhibition (8mm), ± Very slight inhibition (8 ~ 9mm), + Slight inhibition (9 ~ 10mm), ++ Moderate inhibition (10 ~ 14mm)

As shown in Table 6, the fermented soybeans of the fermented soybean 1, the fermented soybean 2, the fermented soybean 3 increased the antimicrobial activity, especially in the fermented soybean 2. But Salmollea No antimicrobial activity against enteritidis was seen.

Example  5 In Non-edible Soybean Fermented Compound Feed  Improved egg quality by

5-1 Non-edible soybean fermented compound feed  Of paid chicken Spawn rate , The weight of the egg, Eggshell thickness

Table 7 shows the egg production rate, egg weight, eggshell thickness of the chicken fed the non-edible soybean fermented compound feed.

The experiment was conducted from July 1, 2007 to August 31, 2007.

Egg production, egg weight and eggshell thickness of chickens fed non-edible soybean fermented compound feed division Egg Weight (g) Spawning rate (%) Egg growth rate ¹ (%) (relative to unfermented skim soy feed) Eggshell Strength (Mpa) Yellow yellow ² Egg white height (mm) Non-fermented skim soy feed (n = 1000) 61.0 ± 0.23 87.3 ± 0.15 0 0.35 ± 0.02 6.8 ± 0.2 6.91 ± 0.30 Soybean Fermented Compound 1 Combined Feed (n = 1000) 60.1 ± 1.06 89.3 ± 0.13 2.3 0.33 ± 0.01 7.0 ± 0.1 6.50 ± 0.28 Soybean Fermented Compound 2 Combined Feed (n = 1000) 60.8 ± 0.34 91.9 ± 0.12 5.3 0.36 ± 0.01 7.0 ± 0.1 7.05 ± 0.39

1: Egg growth rate growth rate = ((soybean fermented compound feed-non-fermented skim soybean feed) / non-fermented skim soybean feed) × 100

2: white plate: 0%, black plate: 80%

n = number of eggs

As shown in Table 7, the effect of the addition of soybean fermented eggshell strength, egg weight, egg yolk color, egg white height was not effective, but the soybean fermented feed compound 2 increased egg production. In addition, the eggs produced by feeding soybean fermented compound 2 composite feed showed a 5.3% increase in egg production rate compared to the non-fermented skim soybean feed, which is a general feed.

5-2 Non-edible soybean fermented compound feed  Fat Content and Fatty Acid Composition of Eggs Produced by Feeding

Table 8 shows the fat content and fatty acid composition of the eggs produced by feeding the non-edible soybean fermented compound feed.

The experiment was conducted from July 1, 2007 to August 31, 2007.

Fat Contents and Fatty Acid Composition of Eggs Produced by Non-edible Soybean Fermented Compound Feed   division Fat content (%)   Fatty acid composition of eggs (%) Palmitic acid (C16: 0) Stearic Acid (C18: 0) Linoleic acid (C18: 2) Linoleic Acid1 Growth Rate (%) (C18: 2) α-linolenic acid (C18: 3) α-linolenic acid growth rate (%) (C18: 3) Non-fermented skim soy feed (n = 120) 31.2 ± 0.1 25.6 ± 0.3 9.3 ± 0.1 12.0 ± 0.3 0.0 ± 0.0 0.0 ± 0.0 0 ± 0.0 Soybean Fermented Compound 1 Combined Feed (n = 120) 31.2 ± 0.2 25.5 ± 0.2 10.1 ± 0.2 16.5 ± 0.1 37.5 ± 0.1 0.8 ± 0.2 80 ± 0.2 Soybean Fermented Compound 2 Combined Feed (n = 120) 30.1 ± 0.3 25.2 ± 0.1 9.7 ± 0.3 16.0 ± 0.2 33.3 ± 0.2 0.9 ± 0.2 90 ± 0.2 Soybean Fermented Compound 3 Compound Feed (n = 120) 31.1 ± 0.2 25.6 ± 0.2 9.3 ± 0.2 18.0 ± 0.2 50.0 ± 0.2 0.9 ± 0.1 90 ± 0.1  Commercial Egg (n = 8) 30.8 ± 0.3 26.4 ± 0.1 8.4 ± 0.1 13.6 ± 0.1 13.3 ± 0.1  0.0 ± 0.0 0.0 ± 0.0

Soybean Fermented Compound 1 Combined Feed: Aspergillus oryzae Fermented soybean fermented product 2 Combined feed: Bacillus subtilis var. natto Fermented soybean fermented product 3 Combined feed: Aspergillus oryzae and Bacillus natto Fermentation

1: linoleic acid growth rate = ((soybean fermented compound feed-non-fermented skim soybean feed) / non-fermented skim soybean feed) × 100

2: α-linolenic acid growth rate = (soybean fermented compound feed-non-fermented skim soybean feed) × 100

n = number of eggs

As shown in Table 8, the egg produced by feeding soybean fermented compound feed is 33 to 50% increase in linoleic acid (C18: 2) compared to the egg produced by feeding non-fermented skim soy feed, which is a general feed, α-linolenic acid (C18: 3) increase is 80 to 90%. It is thought that linoleic acid and α-linolenic acid contained in soybean were transferred into eggs.

In addition, as shown in Figure 4, the content of linoleic acid and linolenic acid (breeding period of 8 weeks) in the eggs produced by feeding the non-edible soybean fermented compound feed, as shown in Figure 5, fed a non-edible soybean fermented compound feed The cholesterol content (8 weeks) in the eggs produced was shown.

As shown in Figure 4, the soybean fermented compound feed is an essential fatty acid linoleic acid and α-linolenic acid content of 16.9 ~ 18.9%, non-fermented skim soybean feed is a general feed 12.0% soybean fermented compound non-fermented skim The content of linoleic acid and α-linolenic acid increased 40.8 ~ 57.5% compared to soybean feed, especially in soybean fermented product 3 composite feed. From the above results, it was confirmed that when fed soybean fermented compound feed, it is possible to produce a nutritionally and functionally superior egg which is high in linoleic acid and α-linolenic acid which have a blood cholesterol-lowering effect.

In addition, as shown in Figure 5, the egg produced by feeding a non-edible soybean fermented compound feed was lower than the egg produced by feeding a non-fermented skim soybean feed is a general feed, the content of cholesterol in egg yolk was lower. Cholesterol content of eggs produced by feeding soybean fermented compound feed was 1376 ~ 1408mg%, which was 12.0 ~ 14% decrease compared to 1600mg% of cholesterol produced by feeding non-fermented skim soy feed. In particular, the soybean fermented product 3 composite feed showed the greatest decrease (14.0%), but there was no significant difference from the soybean fermented product 2 composite feed (13.6%). When the yolk cholesterol falls to some extent, it is known that the egg production rate may drop sharply. Therefore, when soybean fermented products are added to laying hens for the purpose of lowering yolk cholesterol, they are lower than 40% for 100% of feed, and when linoleic acid and α-linolenic acid are introduced into eggs and the effect of lowering cholesterol is used. 15% is considered to be desirable.

When fermented non-edible soybeans are added to laying hens' diets, they will not only enhance the immunity of laying hens, but also produce eggs that are higher in linoleic acid and α-linolenic acid than conventional eggs and have lower cholesterol content in egg yolk. It is considered to be possible. Taken together, these effects are Bacillus subtilis bar. NATO ( Bacillus) subtilis var . natto ) was the most effective.

The above description is merely illustrative of the technical idea of the present invention, and those skilled in the art to which the present invention pertains may make various modifications and changes without departing from the essential characteristics of the present invention. Therefore, the embodiments disclosed in the present invention are not intended to limit the technical idea of the present invention but to describe the present invention, and the scope of the technical idea of the present invention is not limited by these embodiments. The protection scope of the present invention should be interpreted by the following claims, and all technical ideas within the equivalent scope should be interpreted as being included in the scope of the present invention.

1 is a photograph showing a laying hen kennel according to the present invention.

Figure 2 is a photograph of feeding soybean fermented compound feed according to the present invention to the laying hen.

3 is a view showing the egg white height measurement according to the present invention.

Figure 4 is a view showing the content of linoleic acid and linolenic acid in eggs produced by feeding soybean fermented compound feed according to the present invention.

Figure 5 is a diagram showing the cholesterol content in eggs produced by feeding soybean fermented compound feed according to the present invention.

Claims (16)

Pressurized cooked soybeans Aspergillus oryzae 10 to 40 parts by weight of soybean fermented with strain, 50 to 65 parts by weight of corn, 3 to 20 parts by weight of limestone and 0.01 to 10 parts by weight of vitamin-inorganic mixture, The vitamin-inorganic mixture is vitamin A 5,000,000-20,000,000 IU, vitamin D3 1,000,000-5,000,000 IU, vitamin E 5,000-25,000 IU, vitamin K3 500-4,000 mg, vitamin B1 500-3,000 mg, vitamin B2 2,000-8,000 mg, vitamin B6 1,500 ~ 5,000mg, Vitamin B12 8,000 ~ 40,000mcg, Oxyzero 3,000 ~ 10,000mg, Ca-pantothenic acid 5,000 ~ 15,000mg, Niacin 10,000 ~ 40,000mg, Folic acid 300 ~ 1,000mg, Biotin 30 ~ 300mg, Manganese 40,000 to 90,000 mg, zinc 40,000 to 90,000 mg, iron 30,000 to 70,000 mg, copper 4,000 to 15,000 mg, cobalt 30 to 300 mg, iodine 500 to 3,000 mg, cerium 30 to 400 mg and excipients 30 to 30,000 mg. Soybean fermented compound feed. delete delete delete delete delete delete delete delete delete delete delete delete delete Egg, duck egg or quail egg produced by feeding the fermented soybean compound of claim 1 to chicken, duck or quail. Meat produced by feeding soybean fermented compound feed of paragraph 1 to pigs or cattle.

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