KR101046235B1 - Mycelial with medium extracts of hericium erinaceum cultivated in mixture of ork sawdust, acanthopanax senticosus sawdust, rice bran and sulfur for quality improvement of chicken and egg - Google Patents

Abstract

PURPOSE: Chicken feed using a hericium erinaceum spawn extract and a producing method thereof are provided to offer the hericium erinaceum spawn extract using the hericium erinaceum cultivated in an oak sawdust culture medium containing sulfur, acanthopanax, and rice bran. CONSTITUTION: A producing method of chicken feed using a hericium erinaceum spawn extract comprises the following steps: mixing oak sawdust, acanthopanax sawdust, and rice bran in a weight ratio of 50~70:10~30:10~30; adding 50~100mg of processed sulfur into 100g of oak sawdust mixture; adding water with the pH of 5~6 using calcium carbonate into the 100g of oak sawdust mixture to obtain a culture medium; injecting hericium erinaceum into the medium, and cultivating for 30days at 25deg C; drying the obtained hericium erinaceum spawns at 60deg C, and crushing; extracting the hericium erinaceum spawn powder, and concentrating; and adding 0.1~5wt% of obtained hericium erinaceum spawn extract into conventional chicken feed.

Description

Chicken feed using a medium-containing wormwood mycelium mycelium extract cultured on oak sawdust medium containing sulfur, spinach, rice bran and rice bran and Sulfur for Quality Improvement of Chicken and Egg}

The present invention relates to a chicken feed and a method for producing the same using the medium-containing wormwood mycelium mycelium extract cultured in oak sawdust medium containing sulfur, brambles and rice bran to improve the quality of poultry and eggs.

Chicken is one of the three meats of humanity (Nam KD, Hahn HG, Cho SJ, Park GH.Kim CT. 2008. Effects of water-soluble chitosan-based feed additive on growth performance and qualtiy in brolier chickens.J Chitin Chitosan 13: 14-22), their consumption is increasing rapidly.

In the United States, where meat is consumed in large quantities, the consumption of poultry has outpaced beef since 1988. This is because excessive consumption of saturated fatty acids is associated with the development of heart disease, suggesting that chickens with high levels of unsaturated fatty acids are recommended (Anonymous. 1988. Nutrient values of muscle foods. 1st ed. National Live Stock and Meat Board, Chicago) , IL). In China and Southeast Asian countries, the consumption of chicken is rapidly increasing, but the production is insufficient. This is related to the sharp rise in feed prices and another important factor is mortality due to diseases (Nam KD, Hahn HG, Cho SJ, Park GH. CT.2008.Effects of water-soluble chitosan-based feed additive on growth performance and qualtiy in brolier chickens.J Chitin Chitosan 13: 14-22) to be.

The quality of poultry and eggs varies greatly depending on the characteristics of the feed.Eggs produced from diets containing rhubarb shells have a high specific gravity, breaking strength and taurine content (Kim EM. 2002. The effects of supplementation of ascidian tunic shell into laying hen diet on egg quality.J Anim Sci Technol (Kor) 44 (1): 45-54). In addition, kelp-containing diets are known to increase egg mineral content and decrease cholesterol content (Jo KS. 2006. Effects of diet with Laminaria). religiosa on egg quality. Korean J Food Preserv 13: 714-719). Feeding a diet containing pigments such as lutein, capsanthin, and canthaxanthin in laying hens results in a rich egg yolk color and delayed oxidation of lipids (Min BJ, Lee KH) , Lee SK. 2003. Effect of dietary xanthophylls supplementation on pigmentation and antioxidant properties in the egg yolks.J Anim Sci Technol (Kor) 45: 847-856).

As the quality of poultry and eggs varies depending on the feed, many researchers are showing great interest in developing feed for quality improvement.

Among them, examples of the development of feed using mushrooms include chicken feed containing Snow Cordyceps and its manufacturing method (application number: 1004033950000). In this study, the research on the functionality of this mushroom was carried out. Inoculated directly to prepare a feed containing mycelium. In addition, there are functional feeds and additives for producing livestock, saltwater fish, freshwater fish, lobster, poultry and eggs using mushroom mycelium (application number: 1020020072167), and livestock feed manufacturing method for adding edible mushroom mycelium to animal feed (application number: 1020010070300). ), Poultry feed containing the mushroom powder as an active ingredient, and poultry meat raised using the same (application number: 1020080104551). In addition, the fermented feed composition containing the mushroom oyster mushroom and its manufacturing method, fermented feed for livestock (application number: 1020080096922) as the main raw material of mushroom waste medium, supplementary feed for livestock (primary application) using mushroom waste medium and whole egg (application) Number: 1020080032549).

Meanwhile, Hericium erinaceus was first grown in China in the early 1960s (Chen GL. 1988. Hericium) . erinaceus in cultivation techniques of mushroom of China. Beijing Agri Press: 475-488), but production is no longer expanded (Cha Dong-yeol, Kim Kwang-po. 1989. The latest mushroom cultivation technology evergreen p. 378-381) has recently come to anti-cancer activity, immune function enhancement, anti- chronic gastritis, As the efficacy on physical weakness (Ahn DK. 1992. Medical fungi in Korea.Korean J Mycol 20: 154-166) is known, it is cultivated in some farms in Korea.

In other words, anti-tumor effects of Sarupa 180 cells were reported in the hot-water extract of Rhizome spp. (Mizuno T. 1995. Yamabushidatake, Hericium erinaceum , bioactive substances and medicinal utilization. Food Rev Int 11: 173-178), the substances that are effective for dementia have been isolated and their structure revealed (Kawagishi H, Shimada A, Hosokawa S, Mori H, Sakamot H, Ishiguro Y, Sakemi S, Bordner J, Kojima). N, Furukawa S. 1996. Erinacines EF and G stimulators of nerver growth factor (NGF) -synthesis from the mycelia of Hericium erinaceum . Tetrahedron Letters 37: 7399-7402. Both mycelia and fruiting bodies have been reported to have anticancer activity, enhanced immune activity, anti-inflammatory and weak constitution (Ahn DK, 1992. Medical fungi in Korea. Korean J Mycol 20: 154-166).

However, there have been no examples of using the above-mentioned Roebuck Mushroom as a feed for poultry.

The present invention has a purpose to improve the functionality of poultry and eggs while using the roe deer mushroom as a feed of the hen, for this purpose, the antioxidant activity, immunity and anti-cancer effect of the roe deer mushroom to increase the sulfur, spiny ginseng and rice bran By cultivating oak sawdust mushroom mycelium extract containing the medium into the feed of poultry, the quality of poultry and eggs was remarkably improved as well as the blood lipid composition and antioxidant enzyme activity of experimental animals. It became clear that it was possible to breed healthy.

Accordingly, the characteristics of the present invention, after mixing the ratio of oak sawdust: oak sawdust: rice bran in a weight ratio of 50 ~ 70: 10 ~ 30: 10 ~ 30, the sulfur content of 100g oak sawdust-Kaoshigapi sawdust-rice bran mixture The powder was mixed at a ratio of 50 to 100 mg, and the mixture was evenly mixed by adding 50 to 80 g of water adjusted to a pH of 5 to 6 with calcium carbonate to 100 g of the oak sawdust-gasiogapi sawdust-rice bran-sulfur mixture. Prepared and cultured mycelium in the culture medium obtained mycelium extract (hereinafter 참 Ray mycelium mycelium), or the extract obtained from the culture medium and entangled hemunggi mushroom mycelium using the culture medium and the mycelium (Yang Lung Lung medium) Medium containing a cultured in oak sawdust medium containing sulfur, spiny bark and rice bran, characterized in that the concentrate is concentrated 0.1 ~ 5% by weight based on the total weight Lu is the chicken feed and its manufacturing method using erinaceus mycelium extract.

According to the present invention having the above-described configuration, the eggs produced from the feed added with 0.5% of the “crown-wheat oil” mycelium or the “crown-wheat oil” waste medium mycelium are high in weight, high in freshness, low in fishy, and low in cholesterol. The high content of lecithin significantly improves its quality.

In addition, the chickens fed with the feed maintain the balance of lipid content in the blood and inhibit the activity of active oxygen-producing enzymes activated by various stresses, thereby reducing the production of lipid peroxides, thereby reducing the disease. Of course, healthy poultry has become possible.

In addition, the broiler obtained by the feed has a low content of cholesterol and triglycerides, light meat and excellent taste.

As such, according to the present invention, it is possible to obtain poultry and eggs having excellent taste and nutritional ingredients, thereby improving the health of the intake user and improving the profits of the breeder.

1 is a view showing a method for preparing a hot water extract of the mycelia of the Roe mushroom, which was incubated using the "pure rice milk" medium
Figure 2 is a diagram showing the activity of lipid peroxide (LPO) content and Xanthin oxidase (type O) of chicken liver tissue supplemented with hot water extract concentrate of Rhesus myrtle mycelium containing "Brown rice oil" medium. Mean and standard deviation of poultry (10), with different transversal letters (ab or AB) indicating a significant level at p <0.05.

I. Materials and Methods

One. Roe deer mushroom  Mycelial culture and dry powder Hot Water Extract  Or that Concentrate  pharmacy

One) Use strain

Roe deer mushroom ( H. erinaceum) used in the present invention KNUF 1007) mycelium was obtained from Daegu Catholic University and transplanted into a petri dish containing PDA (potato dextrose agar) medium, which was incubated for 15 days in a 25 ° C incubator and stored at -20 ° C.

2) Roe deer mushroom  Preparation of Mycelium

① Preparation of badge

Solid medium for mycelial culture was prepared as follows. Oak Sawdust is a 5-10 year old Quercus tree grown in Paju, Gyeonggi-do. aliena Blume, Acanthopanax senticosus ) was harvested 1-2 years old branches and ground to 40 mesh particle size with a sawdust maker (S-04, Sunil machine) and dried overnight at 60 ℃. The rice bran was used after drying it at 60 ° C overnight after striking the one-pound rice with a 40-mesh sieve, and the sulfur was purchased and used to remove legal poison (Jeongmin Co., Ltd.).

The medium is mixed with thorny oak sawdust, oak sawdust, and rice bran at a weight ratio of 20:60:20, and then 65% water is added to the total weight, and 300 ppm of sulfur is added to the total weight including water to pH 5.5. Adjustment was made (hereafter referred to as “aesthetic beauty”). At this time, pH is adjusted by adding calcium carbonate to water.

Next, 720 g each was filled into a 1,200 mL heat-resistant plastic bottle with an air filter cap to fill the bottle opening. After making a hole to the bottom of the bottle with a wooden rod of diameter 12 mm and a length of 15 cm in the center of the bottle, sterilized for 120 minutes at 121 ℃ with the lid closed, and used as a medium after cooling to room temperature.

② Mycelial Culture

Preserved strains cultured in a petri dish containing a PDA (potato dextrose agar) medium were sterilely cut to 1 cm ² and transplanted into a PD (potato dextrose) liquid medium, and then at 120 rpm in a shaker at 25 ° C. The seedlings cultured for 15 days were transplanted into the bottle medium of the present invention, and the mycelia were incubated at 25 ° C for 30 days. In the fruiting body cultivation, the bottle medium of the present invention in which the mycelium was incubated for 30 days at 25 ° C. was transferred to a cultivation chamber of 18 ° C. and a relative humidity of 95% and cultivated for 10-15 days to harvest the fruiting body, and then the waste medium in which the mycelium was tangled was recovered.

3) containing medium Roe deer mushroom  Mycelia and lung medium after harvesting Hydrothermal extraction  Preparation of Concentrates

The production of the Roe mushroom fungus mycelium containing the medium was prepared by dividing into two types.

One was incubated at 25 ℃ for 30 days in a solid bottle containing “Brown-Blend Oil” and dried at 60 ℃ to 4-5% of water content, and then pulverized to 100 mesh particle size using a home crusher. A powder containing the scab mushroom mycelium powder was obtained (hereinafter referred to as "pure rice oil" mycelium).

On the other hand, the mycelium cultured for 30 days was grown at 18 ° C. and a relative humidity of 95% for 10-15 days to harvest mushrooms, and then the lung medium in which the worm mushroom mycelium was entangled at 60 ° C. contained 4- Powder was prepared by drying to 5% and pulverizing to 100 mesh particle size using a crusher (referred to as "crown oil" waste medium mycelium).

Water was added to the powder at a weight ratio of 5%, and the mixture was put in a pressure cooker and extracted at 121 ° C. for 1 hour, to obtain a reddish brown clear filtrate using Whatman No 2 filter paper, a filter surface, or a filter press. Preparation of hot water extract concentrate prepared a semi-solid concentrate in which the filtrate was removed from the 90-95% of water using a reduced pressure dryer at 40 ℃.

2. Roe deer mushroom  Effect of Mycelia Extract on Quality Characteristics of Eggs and Chicken Meat

1) Breeding and poaching of chickens and Meat

Chickens consisted of 56-week-old hens (Hy-Line Brown species) with 100 females per experimental group. The experimental categories were nonhyup feed co. Ltd., Korea: crude protein 16.3%, crude fat 3.2%, crude fiber 6%, crude powder 15%, calcium 3.3%, phosphorus 1%, methionine and cystine 0.6%, total calorie 2,770 Kcal / kg) group (NC) only, 0.5% of the rhinobacterial mycelium hot water extract containing medium Addition was added to the fed group (ME), and the basic feed was divided into three groups of the group (MDE) fed by adding 0.5% of mycelial hydrothermal extract concentrate containing waste medium after harvesting the roe deer beet. One animal was fed for 12 weeks. The eggs were harvested during the last week of breeding for 12 weeks.

For harvesting, 20 animals were randomly selected from 100 experimental animals for each experimental group. After cutting carotid artery, blood was collected and immediately immersed for 2 ~ 3 minutes in hot water of 80 ~ 90 ℃ to remove hairs, and then the head and internal organs were removed. Next, it was washed 2-3 times with running tap water, and immediately transferred to a low temperature room, separated into breast meat and leg meat within 4 hours, some of them were lyophilized, and some were used as samples for meat analysis. For component analysis, the product was packed in a polyethylene film bag and stored at 4 ° C.

2) of eggs Heavy rain unit ( Haugh unit : HU ) Measure

Twenty eggs randomly taken from each treatment group were used to measure the height of the rich egg white at a distance of 1 cm from the egg yolk, and the measurement of the heavy rain unit was performed by the Quality Control Measurement System (CT 6001, TSS Co. Ltd., York, England). It was measured using the following formula.

HU = 100 log [H- (1.701 × W × 0.37) +7.57]

W: weight of eggs (g),

H: Height of thick egg white (mm)

3) Egg yolk  Determination of Total Phospholipid Content

The total phospholipid content of egg yolk was homogenized by adding 100 mL of ethanol to 10 g of lyophilized powder, followed by centrifugation at 200 rpm for 15 minutes. The filtrate obtained by filtration with 1 filter paper was concentrated under reduced pressure at 55 ° C., and then acetone was added to precipitate the phospholipid. The precipitate obtained by centrifugation at 3,000 rpm was dried at 100 ° C. for 40 minutes and weighed.

4) Egg yolk  Lipid content measurement

The lipid content of egg yolk was added to 1.5 g of lyophilized egg yolk and 1.5 mL of 95% ethanol and 3 mL of 50% KOH, followed by saponification in a hot water at 60-65 ° C for 30 minutes, followed by centrifugation at 1,600 rpm. Neutral lipid total cholesterol and HDL-cholesterol content were measured using (AM 157S-K, AM 202-K, AM 203-K, Asanpharm Co., Seoul, Korea). The LDL-cholesterol content was determined according to Friedewald et al. (Friedewald WT, Levy RI, Fredrickson DS. Estimation of the concentration of low density lipoprotein cholesterol in plasma without the use of the preparative ultracentrifuge. Clin Nutr 18: 499-502, 1972). It calculated by the following formula.

LDL-cholesterol content = total cholesterol- [HDL-cholesterol-(neutral lipid / 5)]

5) Serum lipid content of chicken

Serum lipid content was coagulated by leaving 2 mL of blood at room temperature for 15 minutes, centrifuged at 4 ℃, 3,000 rpm for 20 minutes to separate serum, and then the kit reagent (AM 157S-K, AM 202-K, AM 203-K). , Asanpharm Co., Korea) was used to determine the content of triglyceride, total cholesterol and HDL-cholesterol. LDL-cholesterol content according to Friedewald et al. (Friedewald WT, Levy RI, Fredrickson DS. Estimation of the concentration of low density lipoprotein cholesterol in plasma without the use of the preparative ultracentrifuge. Clin Nutr 18: 499-502, 1972). Calculated

6) Liver tissue  Measurement of Lipid Peroxide Content

Lipid peroxide (LPO) content was measured according to Satho's method (Satho K. Serum lipid peroxide in cerebrovascular disorders derthermined by new colorimetric method. Clin Chim Acta 90: 37-43, 1978). A solution of thiobarbituric acid (TBA) was added to a certain amount of hepatic grinding fluid, reacted in a boiling water bath for 15 minutes, cooled, and n-butanol was added to the n-butanol layer to absorb red TBA-reactive substance at 532 nm. The content was calculated using the molecular absorption coefficient ε = 1.5 × 105 M-1 cm-1). Lipid peroxide content was expressed in nmoles per gram of liver tissue.

7) Hepatic xanthine oxidase ( XOD Activity measurement

XOD activity in liver tissues was measured in 0.1M phosphate buffer (pH 7.4) according to the method of Stirpe and Della Corte (Stirpe F, Della Corte.The regulation of rat liver xanthine oxidase.J Biol Chem 244: 3855-3860, 1969). And methylene blue was added as an electron acceptor and reacted with xanthine as a substrate for 10 minutes at 30 ° C., and then the reaction was stopped with 20% TCA and centrifuged at 2,500 rpm for 10 minutes to measure the absorbance of uric aicd at 292 nm. . The enzyme activity was 1 unit of 1 nmol of uric acid produced per minute by 1 mg of protein in liver tissue.

8) Protein content measurement

The protein content of liver tissues was determined by using the Lowry method (Lowry OH, Rosebrough NJ, Farr AL, Randall RJ. Protein measurement with the folin phenol reagent.J Bio Chem 193: 265-271, 1951) using bovine serum albumin (BSA) as a standard solution. Was measured.

9) lipid content of poultry

The lipid content of poultry was added to 10 g of chloroform: methanol (2: 1, v / v) mixture in 1 g of the lyophilized sample, and left at 4 ° C for 2 days. After evaporation it was measured with kit reagent. LDL-cholesterol content was determined according to the method of Friedewald et al. (Friedewald WT, Levy RI, Fredrickson DS. Estimation of the concentration of low density lipoprotein cholesterol in plasma without the use of the preparative ultracentrifuge. Clin Nutr 18: 499-502, 1972). Calculated.

10) Measurement of heat loss in poultry

The cooking loss of the poultry was calculated by sealing 50 g of uncut meat with a polyvinylidene chloride film, heating it in a water bath at 70 ° C for 30 minutes, and cooling it at room temperature for 30 minutes.

Loss on heating (%) = [(Sample weight before heating (g)-sample weight after heating (g)) / sample weight before heating (g) x 100]

11) Chicken Shear force  Measure

Shear force of the poultry was measured by a rheometer (Compac-100, Sun Scientific Co. Ltd., Japan) after cutting the heat loss and cutting the sample into 2 × 1 × 2 cm parallel to the muscle fibers. The measurement conditions were table speed 120 mm / min, chart speed 80 mm / sec, load cell l kg, and sample move 5 mm. The measurement unit was expressed in kg / cm ² .

12) Sensory test

In sensory evaluation, the quality of eggs and poultry was evaluated by 10 cooks in the cooking industry. Eggs were divided into raw eggs and boiled eggs. Raw egg cases is random for each experimental group after the removal of the egg shell to a random 20 eggs collected by chaejeombeop 5 which the degree of smell put in each beaker (Herbert A, a Jeol LS. Sensory evaluation practices . 2nd ed. Academic Press, New York, USA. p 68-94, 1993), very strong (5 points), strong (4 points), moderate (3 points), weak (2 points), and none (1 point). Boiled eggs are placed randomly in each experimental group of 20 eggs in a 10 L heating bath, filled with 5 L of water and heated at 100 ℃ for 15 minutes, and cooled at room temperature for 20 minutes at room temperature for 5 hours, and then sulfur by five-point scoring method. Odor and overall palatability were evaluated. The sulfur odor was rated as very strong (5 points), strong (4 points), moderate (3 points), weak (2 points), none (1 point), and the overall acceptability was very good (5 points). (4 points), normal (3 points), bad (2 points), very bad (1 point).

In the sensory test of chicken, the leg meat of the chicken was heated for 20 minutes using the oven at 200 ℃ until the temperature in the center was 70 ℃, then taken out and cooled to 30 ℃, so that the juice and tenderness were very strong (5 points). It is strong (four points), moderate (three points), weak (two points), no (one point), and preference for smell and general preference are very good (five points), good (four points), normal (3 points), bad (2 points), very bad (1 point).

13) Statistical Processing

Component analysis was repeated three times and the mean value and standard deviation were shown, and the heavy rain unit was the mean value and standard deviation of 20 eggs. Sensory evaluation was expressed by the mean and standard deviation of 10 sensory personnel. For significance test, Duncan's multiple range test was performed using the Statistical Package for Social Sciences (SPSS Inc., Chicago, IL, USA Version 12.0) software package.

II . result

1. Quality Characteristics of Eggs

One) Weight of eggs, Thick and white  Height and Heavy rain unit

The quality characteristics of the eggs produced by breeding hot water extract concentrates of Korean barley melon mycelium and "Brown brown rice" waste medium mycelium from commercial broiler broodstock for 0.5 weeks (weight ratio). The results of examining the height of the egg white and the Haugh unit are shown in Table 1.

ME group fed feed containing mycelium mycelium hydrothermal extract concentrate and MDE group fed feed containing mycelium mycelium hot water extract concentrate were normal and normal in terms of egg weight and thick egg white. Compared with the control group (NC group) fed only the feed, it showed a significantly higher value, and the rain unit calculated from the height of the thick egg white was 31 ~ 41% higher than the NC group. Factors for evaluating the merchandise value of eggs are various evaluation factors such as eggshell thickness, among which weight (Youn et al ., 1998) and heavy rain units are known to be the most important. In particular, the heavy rain unit is one of the indicators of freshness (Joo ST, Lee SJ, Hur SJ, Ha HK, Ha YL, Park GB. Effects of dietary conjugated linoleic acid on the egg quality.Korean J Food Sci Ani Resour 22: 252- 258, 2002).

2) eggs Egg yolk  Phospholipids, Neutral Lipids and Cholesterol Contents

Egg is composed of egg white and egg yolk. Egg white is composed mostly of protein, but egg yolk contains phospholipid, triglyceride and cholesterol in addition to protein. Lipids contained in egg yolk contain triglycerides and cholesterol that cause various adult diseases when ingested in excess, but also contains phospholipids called lecithin, which are emulsified and released. In Table 2, the egg yolk contents of eggs produced by feeding ME and MDE were investigated.

Lecithin-derived phospholipids were 23.67 ~ 30.10% higher in the ME and MDE groups than in the NC group, but neutral lipids and cholesterol contents were decreased by 30.09 ~ 35.85% and 26.58 ~ 29.32%, respectively.

Kim et al. (Kim YS, Yoo IJ, Jeon KH, Kim CJ.Optimal conditions for ethanol extraction of egg lecithins.Korean J Anim Sci 37: 186-192, 1995) show that the total lipid content of egg yolk accounts for more than 66% of buildings. More than 30% of them were called phospholipids containing lecithin. Phospholipids play a very important role in human pathology and physiology as components of cell membranes in vivo. Lecithin also affects hormonal or neurotransmitter activity in the body (Zeisel SH. Lecithin in animal bealth and nutrition.In Lecithins: Sources, Manufacture & Uses . Szunaj BF, ed. AOCS, Champaign, IL, USA.p 225-236, 1989 (Kullenberg FW. Lecithin in animal bealth and nutrition.In Lecithins: Sources, Manufacture & Uses.Szunaj BF, ed. AOCS, Champaign, IL, USA.p 237) -252, 1989).

Cholesterol content of egg yolk varies considerably according to analytical methods, and it is reported that the higher the dietary fiber content of the same varieties, the lower the content (Park JH, Song YH.The effects of dried soybean curd). residue supplementation on the performance of broilers and layers.Korean J Anim Sci 38: 205-214 (1996) .Lee et al., Lee CH, Nam KT, Kim JB, Han SH.The effects of extracts from Puerariae radix roots on the storage stability of egg and serum cholesterol level in the laying hens. Korean J Food Sci Ani Resour 16: 102-105, 1996) reported that dietary supplements were low in serum cholesterol and low in total cholesterol in egg yolk.

3) Sensory test

The results of sensory evaluation on raw and boiled eggs of ME and MDE groups are shown in Table 3. In the case of raw eggs, sensory tests were performed on fishy smells. In the case of boiled eggs, sulfur odor and overall acceptability were evaluated. The fishy smell of ME and MDE was significantly lower than that of NC, and the smell of boiled sulfur was significantly higher in ME and MDE than in NC. It was higher than this NC group.

2. of chicken Serum Lipid Content , Liver tissue  Peroxide content and Liver tissue XO activation

One) Serum Lipid Content

ME and MDE groups obtained after slaughtering 12% of mycelial hydrothermal extract concentrate and 0.5% (weight ratio) of broth mycelium hydrothermal extract concentrate on commercial laying hens. Serum lipid content of the results are shown in Table 4.

The total cholesterol content was 135.72 mg / dL in NC group, 28.32 ~ 31.02% higher than 105.76 mg / mL and 103.58 mg / mL in ME and MDE groups, and neutral lipid was significantly higher in NC group. However, the beneficial HDL-cholesterol content was high in the ME and MDE groups, and the harmful LDL-cholesterol content was low.

Therefore, it is thought that the mycelium hot water extract concentrate and the mycelium mycelium hot water extract concentrate of barley rice oil have the effect of improving the content of chicken serum lipid in the healthy direction.

Lee et al. (Lee CH, Nam KT, Kim JB, Han SH.The effects of extracts from puerariae radix roots on the storage stability of egg and serum cholesterol level in the laying hens. Korean J Food Sci Ani Resour 16: 102-105, 1996) showed that the total cholesterol content was significantly decreased compared to the control group when 1% of lyophilized powder of 칡 extract was added to the basic feed in laying hens. Song (1996) reported that the blood cholesterol content was lowered when the diet was high in fiber. However, in the present invention, the above phenomenon occurs even though almost no fiber is included as the hot water extract, and thus, it is considered that the water-soluble components of the mycelium cultured therein and various components including sulfur contained in the worm mushroom medium composition do.

2) Liver tissue  Peroxide content and XO ( xanthin oxidae ) activation

Lipids contained in vivo rapidly oxidize to produce lipid peroxides under various stresses (Wang RS, Nakajima T, Honma T. Different change pa-tterns of the isozymes of cytochrome P450 and glutathione S-ttterferase in chemically induced liver damage in rat.Ind Health 37: 440-448, 2000). These peroxides are easily decomposed and produce toxic substances that are free radicals or degradation products of peroxides that can damage various organs, making them susceptible to disease or impeding growth (Halliwell B. Reactive oxygen species in living systems: source, biochemistry , and role in human disease.Am J. Med. 91: 14-22, 1991). Lipid peroxide is mainly produced by the active oxygen species generated by the activity of XO (Ohkawa H, Ohishi N, Yagi K (1979) Assay for lipid peroxides in animal tissues by thiobarbituric acid reaction. Anal Biochem 95: 248-254, 1979; Vladislav E, Dana K, Monika B. The effect of curcumin on cadmium-induced oxidative damage and trace elements level in the liver of rats and mice. Toxicology Lett 151: 79-85, 2004). Therefore, in this study, we examined the lipid peroxide content and XO activity by collecting the liver tissues of chickens fed the feed containing the mycelium milk mycelium hydrothermal extract concentrate and the bark mycelium mycelium hydrothermal extract concentrate. 2). As a result, the content of lipid peroxide (LPO) was significantly decreased in ME group (5.65 mg / mL) and MDE group (5.38 mg / mL) compared to NC group (8.25 mg / mL). The trend was shown.

Therefore, dietary supplementation of mycelium milk mycelium hydrothermal extract concentrate and boiled brown rice mycelium waste mycelium hydrothermal extract concentrate can be used to relieve various stresses in chicken breeding or to suppress the body's free radical production system under stress. It can be seen that there is an action.

3) poultry Shear force , Heating loss and lipid content

ME and MDE groups obtained after slaughtering 12% of mycelial hydrothermal extract concentrate and 0.5% (weight ratio) of broth mycelium hydrothermal extract concentrate on commercial laying hens. To evaluate the quality of poultry, the shear force, heat loss and lipid content of chicken leg were investigated.

As a result, as shown in Table 5, the shear force was lower in the ME and MDE groups (4.12 to 4.15 kg / cm ² ) than in the NC group (5.82 kg / cm ² ), and the heat loss was also lower in the ME and MDE groups. Showed. In addition, the total cholesterol content and neutral lipid content of poultry (leg meat) also showed a significant decrease compared to NC group.

High intake of cholesterol can increase the harmful LDL-cholesterol content in the body and lower the beneficial HDL-cholesterol content, which can lead to various adult diseases such as arteriosclerosis and heart disease (Grundy SM. Cholesterol and coronary heart disease.JAMA 256: 2855-2856, 1986). Therefore, it can be confirmed that the use of the barley mycelium "mycelium and the barley mycelium" waste medium mycelium, or its hot water extract and concentrate as poultry feed can improve the health of chickens and the quality of poultry.

4) Sensory test result

Sensory evaluation of the chicken leg meat obtained by breeding for 12 weeks as an experimental diet is shown in Table 6. As a result, there was no significant difference between the ME group and the MDE group, but these experimental groups were significantly superior to the NCRNS in juiciness, softness, and overall acceptability. This result is closely related to the shearing force and was able to produce tender and tasty chicken.

As described above, the eggs produced by the feed of the present invention were high in weight, high in freshness, low in fishy, low in cholesterol, but high in lecithin.

In addition, it maintains a balance of blood lipid content during breeding of chickens and inhibits the activity of active oxygen-producing enzymes activated by various stresses, thereby reducing the production of lipid peroxides. It can be seen that poultry is possible. In addition, it was possible to obtain a chicken meat with a low content of cholesterol and triglycerides, light meat and excellent taste.

Claims (2)

Oak Sawdust: Spiny Oga Sawdust: Rice bran ratio 50 ~ 70: 10 ~ 30: 10 ~ 30 by weight ratio, and then 100% of Oak Sawdust-Gasio Gap Sawdust-Rice bran mixture Mixing, and evenly mixed with 50 to 80 g of water adjusted to pH 5-6 with calcium carbonate to 100 g of the oak sawdust-gasiogapi sawdust-rice bran-sulfur mixture, to prepare a medium,
A concentrate containing the mycelium extract obtained by cultivating the mycelium in the culture medium, or the concentrate obtained from the fruiting body produced using the medium and the mycelium and the extract obtained from the entangled mycelium fungus mycelium on the basis of the total weight 0.1 Chicken feed using a medium-containing locust fungus mycelium extract cultured in oak sawdust medium containing sulfur, thorny oak and rice bran, characterized in that it is added to ~ 5% by weight. Oak Sawdust: Spiny Oga Sawdust: Rice bran ratio 50 ~ 70: 10 ~ 30: 10 ~ 30 by weight ratio, and then 100% of Oak Sawdust-Gasio Gap Sawdust-Rice bran mixture Mixing, and evenly mixed with 50 to 80 g of water adjusted to pH 5-6 with calcium carbonate to 100 g of the oak sawdust-gasiogapi sawdust-rice bran-sulfur mixture, to prepare a medium,
After inoculating the roe deer mushroom seedlings in the medium, the lid was capped and transferred to a constant temperature room at 25 ° C., followed by incubation of mycelia for 30 days,
After drying the medium and the snail mushroom mycelium to moisture content of 4-5% at 60 ℃ and crushed to prepare a snail mushroom powder mycelium powder to obtain an extract solution and concentrated,
Method for producing chicken feed using the medium-containing locust mushroom fungus mycelium extract cultured in oak sawdust medium containing sulfur, prickly bark and rice bran, characterized in that the concentrate is added by 0.1 to 5% by weight.

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