KR101613440B1 - Manufacturing methods of probiotics comprising garlic husk - Google Patents

Abstract

The present invention relates to a method for producing Bacillus subtilis, The present invention also relates to a method for producing a fermented product that directly mixes and ferments garlic shells, saccharides, distilled water, and a feed additive including the above-mentioned probiotics.
According to the present invention, feeding the feed additive including the probiotics produced by the method of the present invention to the laying hens has an effect of increasing the production rate of eggs and improving the quality of the produced eggs.

Description

Technical Field [0001] The present invention relates to a method for producing a probiotic composition comprising garlic bark,

The present invention relates to a process for the preparation of probiotics comprises the garlic husk, rice bran Specifically, Bacillus subtilis (Bacillus The present invention relates to a method for producing a probiotic agent, which has an effect of enhancing egg productivity when fed to a laying hens by directly mixing and fermenting saccharides, saccharides, distilled water, and garlic shells.

In the poultry industry in 2012, the number of laying hens has been scaled up to 62 million, but economic and industrial losses are serious, such as disease control is difficult and a large number of livestock are infected in a short time. Korea has amended the Animal Protection Act (Law No. 8282) in 2007 to comply with international trends, including animal, dog, and other companion animals such as chickens, pigs, cows, and experimental animals. As the interest in animal welfare is heightened, studies are being conducted internationally to evaluate the degree of stress according to animal breeding conditions. In addition, negative effects on physical function such as reproductive function, immune function, perception ability and metabolism according to stress load have been studied. In particular, the incidence of disease is increased due to a decrease in the immune function due to stress, (Lenkov, I. J. Et al., 1999. Trends Endo Metab . 10: 359-368).

Stress-related research shows that when a poultry is in a stress environment, normal biological functions such as behavioral abnormality, physiological dysfunction, immune dysfunction, etc. are changed according to the type of stress, duration and strength, Or in the case of irreversible high-intensity stress over the biodefense ability, the mortality rate increases. In addition, it has been confirmed that cortisol hormone secreted to maintain body homeostasis when stressed does not adequately respond to stress (Koo, JH et al., 2007. Journal of Alternatives to Animal Experiments . 1 (2): 55-59).

Currently, most poultry in Korea are kept in a closed space with mechanical densification, and there is no way to improve the stress on the animal. Since July 2011, seven types of common antibiotics have been totally banned from livestock feed, and it is imperative to develop a technology that will replace synthetic antibiotics to increase immunity and resistance to stress in the animal industry. There is a high interest in natural materials or physiologically active substances derived from natural materials.

On the other hand, garlic contains various kinds of physiologically active substances such as alicin, ajoene and s-allyl cysteine of garlic, and antioxidants such as antioxidants, immunity enhancers, antibiotics and anti-cholesterol It has been reported that not only the effect but also at least ten times more physiologically active substance than the edible part in the skin, roots and stems to be discarded as a by-product of garlic has been reported. Therefore, utilizing the natural antibiotic- If applied to mitigation, it will bring economic and industrial benefits such as increased productivity. Recently, the demand for garlic has been increasing as many pharmacological effects have been revealed, but the byproducts produced after processing have been discarded. Therefore, it is considered that the production cost of livestock products can be reduced by developing and actively utilizing the domestic resources in terms of inventory competitiveness of livestock products. Probiotics are a representative antibiotic substitute in the determination of garlic by-product feeding methods. Recently, research and industrial applications have been actively carried out, and it has been reported to be effective in increasing immunity, preventing diseases and increasing productivity. Probiotics also improve the palatability of laying hens (Nahashon, SN et al., 1993. Poultry Sci . 72:87), maximizing the productivity of laying hens by improving intestinal microbial balance (Fuller, R. 1989. J. Appl . Bact . 66: 365).

Therefore, the inventors of the present invention completed the present invention by confirming that egg production efficiency is improved when the probiotics produced through the process of adding garlic shells while fermenting with Bacillus subtilis as a substrate are fed to a laying hens.

Korean Published Patent Application No. 10-2005-0094793 A

Accordingly, the present invention provides a feed additive probiotic agent that can improve the egg productivity of a chicken, which is a weak livestock, contributing to income increase of a poultry farm, and can utilize agricultural byproducts and added value by using a garlic shell to be discarded I have to.

It is a main object of the present invention to provide a method for producing a probiotic agent, which can improve the egg productivity of a laying hens by directly mixing and fermenting all the materials added in a manufacturing process including a garlic shell, and a probiotics produced using the method.

In order to achieve the above object, the present invention provides a method for producing a fermented product comprising the steps of: a) fermenting a mixture of rice bran, Bacillus subtilis , saccharides, distilled water and garlic skin, and b) drying and pulverizing the fermented product. Of the present invention.

In one embodiment of the present invention, wherein a) the mixture of step is 70 to 80% by weight rice bran, Bacillus subtilis (Bacillus subtilis) 0.01 ~ may be to mix 0.2% by weight, a saccharide 0.1-1.0% by weight, distilled water 15 to 25% by weight, garlic peel 0.5 to 5.0% by weight.

In one embodiment of the present invention, the fermentation in step a) may be carried out at 35-45 ° C for 36-54 hours.

The present invention also provides a probiotic agent produced by the above method.

The present invention also provides a feed additive for laying hens comprising the above-mentioned probiotics.

In one embodiment of the present invention, the feed additive comprising the probiotics may be one that improves egg productivity upon feeding the laying hens.

According to the present invention, when the probiotics prepared by the method of the present invention are mixed with feed and fed to the laying hens, the production rate of eggs can be increased and the quality of the produced eggs can be improved. In addition, the content of physiologically active substance is 10 times or more as compared with the edible portion, but by using the garlic shell which is discarded as agricultural by-product, it is expected that the cost of production of livestock products can be reduced by developing and utilizing domestic resources .

1 shows a process for producing a probiotics according to the present invention.
FIG. 2 is a graph comparing the appearance rates of eggs produced by the laying hens according to the feed mixing ratio of the probiotics according to the present invention.
Fig. 3 is an Egg Multi Tester EMT-5200 used to measure the egg white height of eggs produced by the laying hens fed with probiotics according to the present invention.
FIG. 4 is a micro meter used to measure egg shell thickness of eggs produced by a fertilizer-administered laying hens according to the present invention.
FIG. 5 is an egg egg strength meter used to measure the egg shell strength of eggs produced by a fertilizer-administered laying hens according to the present invention.

Accordingly, the present invention relates to a process for fermenting a) a mixture of rice bran, Bacillus subtilis , saccharides, distilled water and a garlic shell, and

and b) drying and pulverizing the fermented product.

The term prophylactic agent used in the present invention includes microorganisms that help balance microbes in the intestines and is used for foods, medicines, livestock feeds, etc., and exhibits effects of physiological activity, immunity enhancement, sterilization, It is known. When administered to livestock, it reduces the harmful microorganisms and is seen as a substitute for antibiotics. It improves the environment of digestive organisms and improves the value of feed. Specifically, it exhibits effects of digestion of feed, promotion of absorption of nutrients, improvement of reproductive rate and reduction of mortality through the production of organic acids, antimicrobial substances and digestive enzymes, and vitamin synthesis. Since 2006, antibiotics have to be used for therapeutic purposes, and since they can no longer be used for the purpose of promoting the growth of livestock, the need for probiotics is further emphasized. Furthermore, the importance of probiotics in the recent changes in people's consciousness, demand for safe livestock products, demand for high quality livestock products or branding, improvement of livestock environment, and prevention of diseases are reconsidered.

In the present invention, the rice bran is separated when the rice is cooked, and refers to the rice husks excluding the white rice and the outer portion thereof in the brown rice. It is known that rice bran contains various active ingredients such as unsaturated fatty acids, proteins, carbohydrates, vitamin E, dietary fibers and orizanol, and has various physiological effects including an effect of suppressing the increase of cholesterol. The rice bran used in the present invention is a substrate used by the microorganisms contained in the probiotics, and various by-products such as other cereal by-products such as cornflakes and sesame bees can be used instead, and the culture conditions of the bacillus contained in the probiotics can be appropriately controlled have. It is preferable to use rice bran as a by-product of the grain.

The saccharides used in the present invention may be monosaccharides, disaccharides, polysaccharides and the like for supplying energy sources of microorganisms in the production of probiotics. Specific examples thereof include glucose, sucrose, fructose, lactose, maltose, sorbitol, xylitol, Mannitol, and the like, but are not limited thereto. These saccharides may be used alone or in combination of two or more. Especially, considering the availability of sugar and economical aspect, it is suitable to use molasses, which is a liquid containing sucrose produced as a by-product in the production of sugar, as the saccharide of the present invention.

Garlic is a perennial bulbous plant belonging to the genus Lilium and Alium. It is known to have many beneficial effects on human body. The effect of typical garlic acts on the human body to enhance the body's strength, improve the vitality of the organ and the cell, dissolve the blood to penetrate the clogged blood vessels, promote blood circulation to regulate blood pressure and remove cholesterol. Can be prevented. It also has the effect of detoxification of harmful substances in the body, strong sterilization and antimicrobial action, improving diabetes and suppressing aging as well as nervous stability and soothing effect.

Recently, garlic contains various physiologically active substances such as allysine, azoen and s-allyl cysteine, and anticancer activity inhibiting the growth of pathogens including anticancer activity is emphasized, and it is added to livestock such as cattle, pig, An attempt is made to use it as a feed. In these techniques, the byproducts such as stem, root, and skin are removed from the grown garlic. However, garlic byproducts such as stem, root and epidermis of garlic account for about 15% by weight of garlic, and garlic by-products contain at least 10 times more physiologically active substance than edible parts. Therefore, it has many problems in terms of economy and environment.

In the method according to the present invention, wherein a) the mixture of step is 70 to 80% by weight rice bran, Bacillus subtilis (Bacillus subtilis) 0.01 ~ characterized by mixing a 0.2% by weight, a saccharide 0.1-1.0% by weight, distilled water 15 to 25% by weight, garlic peel 0.5 to 5.0% by weight.

In the production method of the present invention, the fermentation in step a) is performed at 35-45 ° C for 36-54 hours.

In addition, the present invention provides a probiotic agent prepared by the above method and a feed additive for a laying hens containing the same.

The feed additive according to the present invention means to add functionalities to the conventionally used feed composition for livestock or to promote physiological activity, and can be suitably applied to the production of feed additives for livestock. The feed additive comprising the probiotics of the present invention may have a physiological activity function of the probiotic agent and may further include known additives capable of exhibiting synergy with the function and efficacy of the probiotic agent. Examples of the known additives include additives such as organic acids such as citric acid, fumaric acid, adipic acid and lactic acid, phosphates such as potassium phosphate, sodium phosphate and polymeric phosphate, polyphenols, One or more natural antioxidants such as catechin, tocopherol, vitamin C, green tea extract, chitosan, and tannic acid may be mixed and used. If necessary, other additives such as anti-influenza agent, buffer solution and bacteriostatic agent may be further added.

The feed additive of the present invention improves the egg production rate when fed to the laying hens (see Tables 2 and 3) and improves the quantitative quality of the rich egg whites, height units, egg shell strength and thickness (see Table 4) ), Changes the amino acid content (see Table 6), enhances the qualitative quality of the lowering of the proportion of saturated fatty acids and the higher proportion of unsaturated fatty acids (see Table 8).

Hereinafter, the present invention will be described in detail with reference to examples. However, these examples are intended to further illustrate the present invention, and the scope of the present invention is not limited to these examples.

Example  1. Garlic shell Crushed  Produce

As a by-product of garlic, the skin of garlic was washed, washed, cut into an average particle size of about 50 mm using a cutter, dried in a dryer at 100 ° C for 24 hours and then pulverized at a rate of 1,500 to 1,800 rpm in a pulverizer, Water was prepared.

Example  2. Manufacture of probiotics using garlic skin

74.36 g of rice bran, Bacillus 0.03 g of the powder containing the subtilis (1 x ^{10 10} cfu / g inoculum number), 0.53 g of saccharides, 23.52 ml of distilled water and 1.52 g of the crushed garlic skin prepared in Example 1 were mixed and incubated at 39 DEG C for 48 hours Fermented. Thereafter, the fermented product was dried and pulverized into powder, which was used as a probiotic agent in the following experiment.

Example  3. Egg Productivity Analysis

A 60-week-old laying hens were placed in 24 cages of 6 cows, divided into 4 experimental groups, and 6 cages were placed in one experimental group. For each test group, 0.5, 1.0, and 2.0 wt% of the probiotics prepared in Example 2 were added to the diets, with T1, T2, and T3 for each experimental group and C for the control (Control). Control group (C) is a group with no addition of probiotics. The ingredients of the feed used here are shown in Table 1 below. For the laying hens, water was fed unlimitedly during the experiment and the lighting was kept constant for 8 hours in natural sunshine and 16 hours in light. Other specifications were administered for 4 weeks (28 days) according to the general specification management method in Korea.

Statistical analysis of the data obtained by the experiment was performed by using SAS (Statistical analysis system, USA, 2000). The significance test between the mean of treatment (p <0.05) (GLM model) was used.

Ingredient (%) Calculated value (%) Corn 55.97 Moisture 11.41 Wheat 5.00 Dry matter 88.59 Soybean oil meal 19.57 Crude protein 17.00 Rapeseed meal 2.00 Crude fat 4.78 DDGS (distillers dried grains) 2.00 Crude fiber 2.64 Corn gluten 2.00 Crude ash 13.59 Beef tallow 2.00 Calcium 4.20 MHA 0.18 P-total 0.57 Salt 0.20 Dp-rp93 0.37 Limestone 9.60 ME (kcal) 2800.00 Mineral mix 0.20 C18: 2 1.51 Vitamin mix 0.07 Lysine 0.79 Choline chloride 0.08 Methionine 0.44 Calcium phosphate 1.13 SAA (MET + CYS) 0.74 Total

100.0 Threonine 0.64 Tryptophan 0.20 Sodium 0.13 Potassium 0.78 Chlorine 0.19

The egg production rate (%) was compared after feeding for 4 weeks by adding the probiotics containing the garlic shell to the feed (Table 2).

Traits Experimental periods (weeks) One 2 3 4 C 69.119.9 73.818.1 ^B 71.118.3 71.420.3 ^B T1 64.214.2 ^b 73.219.0 ^Ba 72.122.1 ^ab 77.021.1 ^Ba T2 65.918.0 ^b 75.417.0 ^Ba 71.816.7 ^ab 76.612.2 ^Ba T3 74.219.6 ^b 83.717.8 ^Aa 75.820.6 ^ab 83.715.6 ^Aa C: basal diet, T1: basal diet with 0.5% garlic by-products probiotics, T2: basal diet with 1.0% garlic by-products probiotics, T3: basal diet with 2% garlic by-products probiotics.
^{A- B} MeansSD in the same row with different superscripts differ significantly (p <0.05)

As shown in Table 2, in the control group (C) without the probiotic agent, 69.1 to 73.8% were shown, 64.2 to 77.0% in T1 treated with 0.5 wt% and 65.9 to 76.6% in T2 treated with 1 wt% , And 74.2 ~ 83.7% at 2% T3 treatment. After feeding garlic peel probiotics at 2 and 4 weeks, T3 treatment with 2 wt% of garlic shell probiotics showed 83.7%. Therefore, feeding of feed containing garlic shell probiotics was found to affect egg production rate.

Table 3 shows the effects of feeding the feed containing the garlic bark probiotics of the present invention on the daily feed intake and egg weight.

Traits C T1 T2 T3 Feed intake, g / day 96.383.12 ^B 103.873.36 ^A 96.133.78 ^B 102.343.05 ^A Egg weight, g 63.301.16 64.000.82 62.801.14 62.400.85 C: basal diet, T1: basal diet with 0.5% garlic by-products probiotics, T2: basal diet with 1.0% garlic by-products probiotics, T3: basal diet with 2% garlic by-products probiotics.
^{A- B} MeansSD in the same row with different superscripts differ significantly (p <0.05).

In Table 3, the daily intakes of the feeds were 96.13 to 103.87 g / day, which was significantly higher in the T1 and T3 groups fed with 0.5% and 2% by weight, 103.87 g / day and 102.34 g / day, respectively (p <0.05). As a result of egg weight analysis, egg weight was 62.40 ~ 64.00 g. There was no significant difference between treatments. Egg weight was over 60g irrespective of whether the garlic peel was fed or not.

In addition, the percentages of eggs (%) in the control group (C) and T1, T2, and T3 groups fed on the laying hens were compared.

Fig. 2 shows the results of comparing the occurrence rates of the probiotics according to the mixing ratio of probiotics.

In Fig. 2, there was no significant difference in treatment classification (p> 0.05). No disturbance and cramp were produced, with 23.3 ~ 33.2% of the major, 58.0 ~ 63.0% of the major, and 13.1 ~ 16.3% Was produced.

Therefore, when a feed containing the probiotics containing the garlic shell according to the present invention is fed to the laying hens, the production rate of eggs is improved.

Example  4. Quantitative analysis of egg quality

As in Example 3, a 60-wk-old laying hens were divided into four groups of control (C), T1, T2 and T3, fed with the feed containing the garlic peel probiotics under the same conditions as in Example 3, Statistical analysis.

The production of high egg-treated group by the rich protein (Albumin height), Howe unit (Haugh unit, HU = 100log [ H- (1.701W 0 .37) +7.57], W: Weight of Egg (g), H: enriched Eggshell thickness and Eggshell strength were measured and are shown in Table 4 below.

The rich egg white height and the height units were measured using egg multi tester EMT-5200 (Robotmation co., Ltd., Japan) using 30 randomly selected eggs as a sample (FIG. 3).

The thickness of the egg shell was measured by a micrometer (model S-6428, BC Ames Inc., Melrose, UK) after measuring the unit weight of the egg shell and washing the contents with distilled water. , Ltd., Japan) (Figs. 4 and 5)

Traits C T1 T2 T3 Eggshell strength (%) 4.300.33 4.500.28 4.560.21 4.540.27 Eggshell thickness (mm) 0.360.14 0.380.05 0.380.11 0.370.20 Albumin height (mm) 5.520.50 5.780.50 5.560.20 5.700.70 Haugh unit 69.005.70 71.005.70 70.002.00 71.006.50 C: basal diet, T1: basal diet with 0.5% garlic by-products probiotics, T2: basal diet with 1.0% garlic by-products probiotics, T3: basal diet with 2% garlic by-products probiotics.

In Table 4, when the feed containing the garlic clippers was fed, the intensity of the egg shell ranged from 4.50 to 4.56%, the egg shell thickness ranged from 0.37 to 0.38 mm, and the height of the egg white from 5.56 to 5.78 mm, and the unit was 70.00 ~ 71.00. The results of the four measurements were somewhat improved compared to the control (C).

Therefore, when the feed containing the probiotics containing the garlic shell according to the present invention is fed to the laying hens, it is possible to improve the quantitative quality of the egg height, the height of the egg unit, the strength and thickness of the egg shell.

Example  5. Analysis of qualitative quality of eggs

As in Example 3, a 60-wk-old laying hens were divided into four groups of control (C), T1, T2 and T3, fed with the feed containing the garlic peel probiotics under the same conditions as in Example 3, Statistical analysis.

The amino acid composition of egg yolk was analyzed by using an amino acid analyzer (Biochrom 30, UK) under the conditions shown in Table 5 below. The results are shown in Table 6 below.

Items Conditions Detection limit Ninhydrin 10 pmoles Sample injector 20 samples Sample loading volume 5 to 100 μl Temp. of reaction coli 40 to 145 DEG C Column temp. 20 to 99 ° C

Traits C T1 T2 T3 Aspartic acid 9.010.04 9.370.28 9.030.04 9.000.26 Threonine 5.850.08 ^B 6.040.06 ^A 5.630.01 ^C 5.960.04 ^AB Serine 8.050.03 8.090.02 8.060.02 8.080.14 Glutamic acid 11.040.25 11.730.45 11.390.06 10.740.59 Proline 4.430.20 4.530.21 4.290.07 4.310.11 Glycine 2.950.01 ^B 3.110.05 ^A 2.940.01 ^B 2.980.03 ^B Alanine 5.080.00 ^B 5.210.03 ^A 5.070.03 ^B 5.150.04 ^AB Cystine 3.400.11 2.380.09 3.720.04 3.390.86 Valine 5.990.06 ^B 6.170.01 ^A 5.910.04 ^B 6.140.02 ^A Methionine 2.510.04 ^A 1.620.37 ^B 2.570.01 ^A 2.420.26 ^A Isoleucine 5.270.06 5.340.01 5.230.03 5.380.04 Leucine 8.650.06 9.000.03 8.530.04 8.690.11 Tyrosine 4.070.04 3.830.05 4.330.00 4.050.32 Phenylalanine 4.530.08 ^A 4.570.01 ^A 4.410.01 ^B 4.580.02 ^A Histidine 2.610.04 2.550.01 2.600.00 2.640.04 Lysine 7.900.03 ^B 7.880.01 ^BC 7.810.01 ^C 8.000.05 ^A Ammonia 1.520.10 1.500.11 1.320.02 1.490.11 Arginine 7.190.04 7.140.04 7.200.11 7.060.14 C: basal diet, T1: basal diet with 0.5% garlic by-products probiotics, T2: basal diet with 1.0% garlic by-products probiotics, T3: basal diet with 2% garlic by-products probiotics.
^{A- C} MeansSD in the same row with different superscripts differ significantly (p <0.05).

As shown in Table 6, the egg yolk of the eggs produced by feeding the feed containing the garlic peel probiotics had 9.00 ~ 9.37% aspartic acid, 8.06 ~ 8.08% aspartic acid, 2.94 ~ 3.11% glycine, And 5.21%, respectively, as compared with control (C). Lysine and ammonia were 7.81 ~ 8.00% and 1.32 ~ 1.50%, respectively, which were decreased compared to the control (C).

Aspartic acid and serine are known to have strong antioxidant activity, and alanine has excellent detoxifying effect. Therefore, feeding of a mixture containing a prodrug containing the garlic shell according to the present invention to a laying hens produces an effect of improving the qualitative quality by causing changes in the amino acid composition of the yolk of the produced eggs.

In order to analyze the fatty acids in the produced eggs, 20-30 mg of pure fats were placed in a test tube, and 4% BF ₃ 1 ml of the solution was added, the lid was closed, the mixture was heated at 90 for 10 minutes, and then cooled at room temperature. Then, 2 ml of distilled water was added and shaken. 3 ml of hexane was added to shake. Then, the lower layer was removed, and then 8 ml of distilled water was added thereto. The mixture was shaken and the lower layer was removed and then Na ₂ SO ₄ was added to remove moisture. 2.5-3 μl of the supernatant was taken and injected into a GC instrument (6890N, Agilent Technologies, USA), and fatty acids were separated and quantified under the conditions shown in Table 7, and the results are shown in Table 8.

Traits Apparatus / Condition Column SP ^TM -2560No.24056) / 100m 0.25 mm ID, 0.20 μl film Oven 140 (5 min) to 240 ° C at 4 ° C / min Carrier Nitrogen, 20 cm / sec Detector FID, 260 ° C Injector 1 μl, 260 ° C., split 10: 1

Traits C T1 T2 T3 C12: 0 0.010.00 0.010.01 0.010.00 0.010.00 C14: 0 0.450.01 0.420.03 0.430.04 0.400.04 C14: 1 0.000.00 0.000.01 0.010.00 0.010.01 C16: 0 24.870.74 ^A 24.860.71 ^A 24.360.11 ^A 23.090.68 ^B C16: 1 4.420.34 3.970.54 4.000.67 4.040.39 C18: 0 0.020.02 0.030.01 0.020.01 0.020.00 C18: 1n9c 46.221.10 45.561.70 47.300.98 47.550.85 C18: 1n9t 7.940.41 8.180.67 7.900.48 7.670.55 C18: 2n6c 12.561.30 13.412.91 12.581.19 12.630.92 C18: 3n3 0.410.02 0.350.19 0.430.03 0.450.18 C18: 3n6 0.130.02 0.120.02 0.150.01 0.130.02 C20: 1 0.280.04 0.410.15 0.300.04 0.310.03 C20: 2 0.010.01 0.010.01 0.010.01 0.010.01 C20: 4n6 2.070.22 2.080.21 1.960.04 1.990.17 C20: 5n3 0.010.00 0.010.01 0.010.00 0.010.00 C22: 6n3 0.550.06 0.540.08 0.540.08 0.510.04 SFA 25.340.73 25.330.71 24.810.13 24.791.73 UFA 74.660.73 74.670.71 75.190.13 75.211.73 MUFA 58.911.04 58.142.99 59.511.37 59.480.87 PUFA 15.751.44 16.533.30 15.681.24 15.731.13 MUFA / SFA 2.330.07 2.290.11 2.400.07 2.410.20 PUFA / SFA 0.620.07 0.650.14 0.630.04 0.640.08 C: basal diet, T1: basal diet with 0.5% garlic by-products probiotics, T2: basal diet with 1.0% garlic by-products probiotics, T3: basal diet with 2% garlic by-products probiotics.
^{A- B} MeansSD in the same row with different superscripts differ significantly (p <0.05).
SFA: saturated fatty acid, UFA: unsaturated fatty acid, MUFA: monounsaturated fatty acid, PUFA: polyunsaturated fatty acid

In general, the major fatty acids constituting egg yolk of eggs are the order of oleic acid (C18: 1 n9c), palmitic acid (C16: 0) and linoleic acid (C18: 2n6c) , Oleic acid and linoleic acid, which are unsaturated fatty acids, were 45.56 ~ 47.55% and 12.58 ~ 13.41%, respectively, when they were fed diets containing garlic shell probiotics, as compared with the control (C) The palmitic acid, a saturated fatty acid, was 3.97-4.04%, which was lower than that of the control (C). The ratio of total unsaturated fatty acids was 74.67 ~ 75.21%, which was higher than that of control (C). The ratio of total saturated fatty acids was 24.81 ~ 25.33%, which was decreased compared to control (C).

Therefore, when the feed containing the probiotics containing the garlic shell according to the present invention is fed to the laying hens, the ratio of the saturated fatty acids in the eggs is lowered and the ratio of the unsaturated fatty acids is increased, thereby improving the qualitative quality.

The present invention has been described with reference to the preferred embodiments. It will be understood by those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention as defined by the appended claims. Therefore, the disclosed embodiments should be considered in an illustrative rather than a restrictive sense. The scope of the present invention is defined by the appended claims rather than by the foregoing description, and all differences within the scope of equivalents thereof should be construed as being included in the present invention.

Claims (6)

a) fermenting a mixture of 70-80% by weight of rice bran, 0.01-0.2% by weight of Bacillus subtilis , 0.1-1.0% by weight of sugar, 15-25% by weight of distilled water and 0.5-5.0%
b) drying and pulverizing the fermented product. delete The method according to claim 1, wherein the fermentation in step a) is carried out at 35-45 ° C for 36-54 hours. A probiotic agent produced by the method according to claim 1. The feed additive for laying hens according to claim 4, comprising a probiotic agent. 6. The feed additive of claim 5, wherein the feed additive improves egg productivity upon feeding to a laying hens.

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