KR101684457B1 - Feed supplement for reducing cholesterol content which contains persimmon - Google Patents

Abstract

The present invention relates to a feed additive capable of producing an animal food having a low cholesterol content while maintaining excellent meat quality. The feed additive of the present invention comprises persimmon skins and silicate minerals. The mixture ratio of the persimmon skins and the silicate minerals may be in the range of 7 : 3 to 3 : 7, and most preferably 3 : 7. The silicate minerals comprise 60 wt% or more of a silicate content.

Description

≪ Desc / Clms Page number 1 > Feed supplement for reducing cholesterol content which contains persimmon &

The present invention relates to a method of producing low cholesterol meat and low cholesterol meat produced by the method and a livestock feed additive therefor. In particular, the present invention relates to a method of lowering the cholesterol level of a livestock by feeding a feed additive having cholesterol-lowering effect to a livestock feed, and an animal food of low cholesterol such as meat obtained from the produced low-cholesterol livestock.

Cholesterol is a type of fat present in all animal foods and is a component of cells and an essential component of hormone synthesis. Proper cholesterol plays an important role in maintaining good health. However, because too much cholesterol adversely affects the human body, proper cholesterol maintenance is very important to health. Hypercholesterolemia is a common chronic condition that can be found in 52% of the world's adult population. Hypercholesterolemia is a direct cause of atherosclerosis, and ultimately hypertension, angina pectoris, , Myocardial infarction, stroke, and the like. According to statistics of the 1900s, heart disease was the fourth cause of death following pneumonia, influenza, tuberculosis, diarrhea and enteritis, accounting for only 8% of all deaths, but it has emerged as the first death cause of mankind in modern times.

This is thought to be due to an increase in patients with hypercholesterolemia due to changes in dietary habits such as increased intake of animal foods. Therefore, the efforts to lower the blood cholesterol level are not only for the purpose of treatment but also for the prevention of adult diseases, and the related research efforts have been actively conducted worldwide.

Cholesterol in the body is synthesized in the body or is a result of food intake from the outside. Thus, blood cholesterol is mainly determined by the amount of synthesis in the body and the amount of food taken from the food. The amount of the body's synthesis is almost constant, but the intake from the food is not constant due to various environmental factors such as the dietary pattern. In other words, the cause of hypercholesterolemia is largely genetic and environmental factors. High cholesterol due to environmental factors is mainly caused by egg products, meat products, dairy products (milk, butter) An excessive intake of animal fat is thought to be the main reason. However, the intake of animal food is increasing every year. Especially, as the economy develops, the consumption of animal food is increasing, and it is thought to be practically impossible to dramatically reduce the consumption of animal food. In addition, the intake of animal foods is essential for prevention of osteoporosis and protein intake. Recently, studies on lowering the cholesterol content of animal foods have been carried out in various ways rather than efforts to reduce consumption of animal food itself.

As a method of lowering the cholesterol content of an animal food, there is a method of extracting and removing cholesterol from a fat-soluble solvent in the processing step. This method is effective for decreasing cholesterol content, but it has a limitation in that the process is complicated and can be applied only to processed foods. Therefore, in order to lower the cholesterol level contained in naturally obtained animal foods, it should be approached in terms of breeding improvement methods and livestock feed.

In breeding improvement methods, low cholesterol livestock having low cholesterol content is obtained by biotechnology or breeding method, and methods for obtaining low cholesterol animal food from the livestock have been tried. This method is difficult and time consuming in the method There are no successful cases of cholesterol-lowering effects reported so far.

Next, many methods of producing low-cholesterol animal food by feeding low-fat high-fiber feed or natural additives known to have a cholesterol-lowering effect to livestock have been tried. However, the method that has been attempted so far has proved to be very difficult to be practically used for the production of low cholesterol animal foods because the cholesterol-lowering effect of livestock is too small. In addition, no feed additive has been found which can produce animal foods with low cholesterol, while maintaining good meat quality of meat.

Korea Patent Registration No. 10-0379075 Korean Patent Registration No. 10-0385930

Accordingly, it is an object of the present invention to provide a feed additive capable of producing an animal food having a low cholesterol content while maintaining excellent meat quality of meat.

The object of the present invention can be achieved by a feed additive comprising a crustacean and a silicate mineral. The mixture ratio of the crust and the silicate mineral may be in the range of 7 to 3: 3 to 7, and most preferably 3: 7. The silicate mineral is characterized by a silicate content of at least 60% by weight.

The feed additive of the present invention has the effect of lowering the content of saturated fat and cholesterol while maintaining good meat quality of livestock.

Fig. 1 is a graph showing results of heat loss in Comparative Examples and Examples. Fig.
Fig. 2 is a graph showing the sensory tastes of Comparative Examples and Examples. Fig.
3 is a graph showing the sensory strengths of Comparative Examples and Examples.
4 is a graph showing the shear force of the comparative example and the embodiment.
5 is a graph showing the saturated fatty acid content of Comparative Examples and Examples.
6 is a graph showing the content of unsaturated fatty acids in Comparative Examples and Examples.
7 is a graph showing the content of monounsaturated fatty acids in Comparative Examples and Examples.
8 is a graph showing the content of polyunsaturated fatty acids in Comparative Examples and Examples.
9 is a graph showing the contents of omega-3 fatty acids in Comparative Examples and Examples.
10 is a graph showing the contents of omega-6 fatty acids in Comparative Examples and Examples.
11 is a graph showing the polyunsaturated: saturated fatty acid content ratio (Ps ratio) of Comparative Examples and Examples.
FIG. 12 shows the results of comparison between omega 6 of the comparative example and the example; Omega-3 fatty acid content.

The feed additives of the present invention include persimmon shells and silicate minerals. Dried persimmon can be obtained by drying and pulverizing a byproduct produced in the manufacture of dried persimmons, etc., and the silicate mineral may be any mineral containing silicates, such as silicon dioxide (SiO ₂ ), and there is no particular limitation on the mineral. For example, the prepared silicate may be used, and clay, (pottery) pottery, feldspar, aluminum silicate, and mica containing silicate may be pulverized and used. The blend ratio of persimmon shells and silicate minerals can be in the range of 7: 3: 3 to 7, most preferably 3: 7. Silicate minerals having a silicate content of 60% by weight or more are used. These feed additives may be added to the feed and fed to the livestock, which is preferably, but not limited to, pigs. It is preferably added in an amount of 1 to 5% by weight of the total feed content. If it is less than 1% by weight, it is difficult to see effects such as lowering of cholesterol.

Hereinafter, the present invention will be described in more detail with reference to Examples.

Example

1. Materials and Methods

1) Place and period

The test was carried out at a pig farm located in Cheongli - myeon, Sangju, Gyeongbuk. The period was from June 1 to August 24, 2015 (about 3 months), and the meat was slaughtered for 1 month.

2) Test animals and housing conditions

The test pig varieties were the pigs produced by the three-way crossbreeding method, which was the artificially fertilized pig breeder in the mother line which is the cross-breed between Yorkshire and Land Race, which is the most domestically produced pig meat in Korea. Land race (L) x Yorkshire (Y) × Durok (D) ♂ = LYD (3-way hybrid pig), and the condition of pigs was the state-of-the-art facility which became automatic temperature device and ventilation facility. At this time, the size of the money room was 4.5m x 3.0 = 13.5m, and 10 of them were stocked in each room.

3) Treatment according to the addition of persimmon shells and minerals

Table 1 shows the test socket treatment.

Item
Treatment of test sphere Comparative Example 1 Example 1 Example 2 Example 3 Compound feed 100% 99% 98% 97% Persimmon feed 0% 0.3% 0.6% 0.9% Mineral feed 0% 0.7% 1.4% 2.1% How to pay unlimited unlimited unlimited unlimited

The treatments were as follows: 100% commercial feed (100%), 99% compound feed, 0.3% persimmon feed, 0.7% mineral feed (Example 1), 98% Experiments were carried out on four treatments with 0.6% of feed + 1.4% of mineral feed (Example 2), 97% of compound feed + 0.9% of persimmon feed + 2.1% of mineral feed (Example 3). At this time, the crust husk was finely crushed and mixed well with the compound feed. The mineral crumb was basically small in size and did not require separate crushing. Therefore, the diets of the treatments were mixed with the compound feed, persimmon feed, and mineral feed by using a blender.

4) Test feed ingredient

(1) Compounding ratio and nutritional composition of compounded feed

During the test period, the compound feed was a typical finishing feed containing 45.5% corn, 26% wheat, and 15% soybean meal as feed for post-pork fattening. Table 2 shows the blending ratio of the compounded feed used in Table 2, and Table 3 shows the nutritional composition of the compounded feed.

Item Feed additives (raw material ratio) Yellow corn 45.50% Wheat 26.00% Soybean meal 15.00% Wheat barn 3.70% Animal fat 2.50% calcium phosphate 1.10% Molasses 4.50% Salt 0.25% Vitamin premix 0.52% Limston 0.75% Lysine 0.18% 100%

Item Feed additives (raw material ratio) Crude protein 16.52% ME 3,295.00 (kcal / kg) Ca 0.51% P 0.42% Lysine 0.78% Methionine 0.29%

Mixed feeds Nutrients were high in calories and lacked sufficient lysine to solve limited amino acid requirements and added methionine to increase the nutritional value of protein.

(2) Persimmon peel feed ingredients

The husks are rich in K, rich in vitamins A and C, and high in carbohydrate content. Table 4 shows the nutritional components of persimmon feeds.

Item Dry persimmon feed
(DM%) moisture                   7.07% building 82.93% Crude protein 4.61% Crude fat 1.38% Crude fiber 9.21% Views min 3.43% ADF 14.52% NDF 27.34% Vitamin A 42.25 mg / 100 g Vitamic C 46.35mg / 100g Ca 0.01% Mg 0.05% K 1.27% Na 0.03% P 0.09% Total phenolic compound 44.07 mg / 100 g Carbohydrate 68.45% Total phenolic compounds: Compounds of the same composition as tannin

(3) Mineral feed ingredients

The mineral feed used in the examples of the present invention is a typical mineral-type mineral feed composed of silicate (62.37%), manganese oxide (11.12%) and sodium oxide (6.20%). Table 5 shows the nutritional composition of mineral feed.

Item Mineral feed (DM%) Moisture              3.50% Ash 95.50% CaO (ppm) 774.16 ppm P ₂ O ₅ (ppm) 374.25 ppm FeO ₃ 1.88% Na ₂ O 6.20% MgO 0.27% MnO 11.12% Sio ₂ 62.37% Pb Not detected CD Not detected Hg Not detected As Not detected

2. Experiment Items and Methods

1) Specification grade

(1) Feed intake

During the test, total concentrate, persimmon feed, and mineral feed intake were assessed

(2) Weight gain

 The amount of weight gain is calculated by calculating the difference between the shipment weight and the weight at the start of the test

(3) Conductor weight

 The weight of the conductor is obtained by slaughtering 10 pieces.

(4) Feed efficiency

 Feed efficiency was calculated by dividing the total body weight gain by the total feed intake by each treatments. That is, feed efficiency = 1Kg Using the weight gain / feed intake formula

2) Conductivity

(1) Among the conductors

The conductors exclude heads, tails, baths, blood, leather, and internal organs in living bodies.

(2) Backing thickness and meat quality grade

The backfill thickness and the meat quality grade were used by the judge of grading by the grading criteria.

3) Nutritional characteristics of meat

 Nutritional characteristics of meat were sampled after the slaughter on Aug. 26, and analyzed by Kyungpook National Univ. Twelve pigs were used in this experiment. Muscle acidity was measured at 45 minutes after slaughter, and sirloin roots were collected at 24 hours after cooling to analyze the meat quality, sensory characteristics, and fat characteristics.

The extraction of cholesterol from muscle tissue was performed by the Folch method. Five grams of muscle tissue was mixed with 50 ml of chloroform: methanol (2: 1, v / v), homogenized and sonicated for 1 hour. 1 filter paper, and the filtrate was dried under reduced pressure. To this, 5 ml of ethanol was added to dissolve the lipid and used as a sample for analysis. The total cholesterol was measured according to the enzyme method provided by Asan Pharmaceutical Co., Ltd. 0.02 ml of the prepared sample and 3.0 ml of the enzyme solution were mixed well and left at 37 캜 for 5 minutes. The absorbance was measured at a wavelength of 500 nm within 60 minutes by contrast with the reagent blank, and the standard solution was also used in the same manner. The absorbance of the sample was divided by the standard absorbance and multiplied by 300 to obtain the total cholesterol content. For HDL-cholesterol, 0.2 ml of the prepared sample and 0.2 ml of the separation reagent were mixed well, left at room temperature for 10 minutes, and then centrifuged at 3,000 rpm for 10 minutes. 0.1 ml of the supernatant and 3.0 ml of the enzyme solution were mixed well and allowed to stand at 37 ° C for 5 minutes. Absorbance was measured at a wavelength of 500 nm within 60 minutes by using a reagent blank as a control. The standard solution was also performed in the same manner, and the absorbance of the sample was divided by the absorbance of the standard solution and multiplied by 100 to obtain the amount of HDL-cholesterol.

LDL-cholesterol was calculated using the Friedwald formula.

Friedwald formula = (total cholesterol - HDL-cholesterol) - triglyceride / 5

3. Test results

1) Specification grade

The daily weight gain of Comparative Example 1 was 0.96 kg, while that of Example 1, Example 2 and Example 3 were 1.09, 0.98 and 1.05 kg, respectively, as compared with Comparative Example 1. In comparison with Comparative Example 1, 14%, 2%, and 3% of the body weight gain relative to the body weight gain index were increased, respectively. Table 6 shows the specifications.

       Item Treatment of test sphere Comparative Example 1 ^One
(No treatment) Example 1
(1% mixed) Example 2
(2% blend) Example 3
(3% mixed) Starting body (kg) 51.6 43.6 51.2 49.0 Weight at end (kg) 133.4 136.3 134.9 138.2 Weight gain (kg) 81.8 92.7 83.7 89.2 Conductor weight (kg) 89.8 91.7 90.8 93.0 Breeding days (days) 85 85 85 85 Daily weight gain (kg) 0.96 1.09 0.98 1.05 Daily weight gain relative index (%) 100 114 102 109 Feed intake (kg) 212.5 212.5 225.0 217.5 Feed efficiency 0.38 0.44 0.37 0.41 Feed rate 2.60 2.29 2.69 2.44

Comparative Example 1 ¹ : control (control)

The feed efficiency of Examples 1 and 3 was much higher than that of Comparative Example 1. In terms of feed conversion ratio, Examples 1 and 3 are lower than those of Comparative Example 1, so that it can be determined that the feed is consumed less and the growth is good.

2) Conductivity

The backfill thickness of the conductor characteristics was thicker in the treatment groups (Examples 1, 2, and 3) than that of Comparative Example 1. And the range of backfill thickness difference was 0.4 ~ 3.9mm. In the meat quality grade, all of the treatments (Examples 1, 2, and 3) were higher than those of Comparative Example 1, and Example 3 was significantly higher than the others. Table 7 shows conductor results.

       Item Treatment of test sphere Comparative Example 1 ^One Example 1 Example 2 Example 3 Backing Thickness (mm) 21.9 24.3 24.9 22.3 Meat quality grade (1,2,3,4) ² 2.6 2.7 2.7 3.3

Comparative Example 1 ¹ : control (control)

(1, ^2, 3, 4) ² : 1+ grade (4 points), 1st grade (3 points), 2nd grade (2 points)

3) Nutritional characteristics of meat

(1) Water holding capacity

The heating loss was measured to analyze the water holding capacity of food. The results are shown in Fig. In the heat loss analysis, the control of Comparative Example 1 showed the highest value and the treatment amount was relatively low. The pork of Examples (1, 2, 3) was analyzed to be superior in heat loss compared to the control of the comparative example.

(2) Sensory Meat Color and Upper Intensity

To evaluate the sensory quality of fresh meat, sensory quality and phase intensity were analyzed (Figs. 2 and 3). In the case of the pork of the examples, the sensory score was 2-3 and the phase intensity was 2-3. Especially, in case of Example 3, no significant difference was observed but the sensory strength was high, which was higher than that of Berkshire pork excellent in marbling, and was higher than that of land race by about 1.0 or more.

(3) shear force

The shear force, which is an objective index of the year, is judged to be tender when the value is lower. The results are shown in Fig. In the case of Example 3, the lowest value was obtained and the year was analyzed to be very excellent. The results of the comparisons of meat quality characteristics are shown in Table 8.

Pork Comparative Example 1 Example 1  Example 2 Example 3 Initial pH 5.85 5.81 5.81 5.86 Final pH 5.30 5.41 5.46 5.50 Color  Lightness 48.12 47.36 46.24 47.09  Redness 4.10 4.55 4.06 4.38  Yellowness 4.53 4.32 3.72 4.15 Water holding capacity  Drip loss (%) 2.68 3.80 4.40 2.45  Filter paper uptake (FFU, mg) 36.71 69.62 54.83 29.06  Cooking loss (%) 25.60 19.10 22.00 21.20 Meat color and upper strength (NPPC)  Sensory coloring 2.11 3.00 2.25 2.33  Sensory strength 2.30 3.00 2.58 2.83 Shear force (WBS, N) 45.9 43.0 43.2 39.7

Comparative Example 1: Control (control)

FFU: filter-paper fluid uptake

NPPC: National Pork Producer Council

WBS: warner-blatzler shear force

Initial pH: pH at 45 min

Final pH: pH at 24 hours

(4) fat and fat characteristics

Muscles are made up of about 100 chemical elements, most of which are oxygen, hydrogen, and carbon. Pork loin muscle showed the similar tendency. In the analysis of general composition, moisture content was the highest (7078%), crude protein (1822%), crude fat (0.510%) and ash (0.51.5). It is generally known that as the fat content increases, the ratio of protein to water decreases. The crude fat content analysis results showed higher contents in the treatment groups (Example 1, Example 2, Example 3) than the control (Comparative Example 1).

As a result of fatty acid composition analysis, fatty acid which occupied the highest ratio was analyzed as oleic acid (C18: 1 ω9) which is an unsaturated fatty acid. Example 3 (Example 3) showed a higher oleic acid composition than the control (C).

In addition, fatty acids occupying a high proportion were analyzed with saturated fatty acids such as palmitic acid (C16: 0) and stearic acid (C18: 0). This is consistent with the fatty acid composition ratio of the common pork loin. In general, saturated fatty acids have been known to adversely affect cardiovascular disease, but they have been reported to have different effects on the type of saturated fatty acids. For example, myristic acid is classified as a saturated fatty acid adversely affecting health due to an increase in LDL-cholesterol content, which adversely affects blood circulation. However, stearic acid, which has been analyzed in a large amount in pork (Example 3) Of saturated fatty acids. Another noteworthy point is that linoleic acid (C18: 2? 6), an essential fatty acid, was analyzed at a somewhat higher rate in Example 3. The results are shown in Table 9.

Pork Comparative Example 1 Example 1 Example 2 Example 3 Fat content (%) 1.90 2.90 2.66 2.78 fatty acid(%) C12: 0 0.12 0.13 0.12 0.13 C14: 0 1.89 1.84 1.83 1.67 C16: 0 26.88 23.34 25.73 24.01 C16: 1 cis 4.33 4.23 3.71 3.49 C17: 0 0.21 0.23 0.28 0.29 C18: 0 14.61 15.06 15.23 15.45 C18: 1? 9 38.98 39.09 39.42 40.35 C18: 2? 6 10.41 10.16 10.91 11.84 C18: 3? 3 & C18: 3? 6 0.48 0.48 0.55 0.56 C20: 1? 9 0.84 0.76 0.99 1.00 C20: 2? 6 0.36 0.36 0.39 0.37 C20: 4 ω6 0.80 0.83 0.90 0.93 C20: 5? 3 (EPA) 0.01 0.01 0.01 0.01 C22: 6? 3 (DHA) 0.01 0.01 0.01 0.01

Comparative Example 1: Control (control)

The name of each fatty acid is shown in Table 10 below.

Shorthand designation Trivial name C12: 0 lauric acid (lauric acid) C14: 0 myrisitic acid (myristic acid) C16: 0 palmitic acid (palmitic acid) C16: 1 cis palmitoleic acid (palmitoleic acid) C17: 0 margaric acid (margarine acid) C18: 0 stearic acid (stearic acid) C18: 1? 9 oleic acid (oleic acid) C18: 1? 7 vaccenic acid C18: 2? 6 linoleic acid C18: 3? 3 α-linolenic acid (α-linolenic acid) C18: 3? 6 γ-linolenic acid (gamma linolenic acid) C20: 1? 9 gondoic acid C20: 2? 6 eicosadienoic acid C20: 3 ω6 Dihydro-γ-linolenic acid C20: 4 ω6 arachidonic acid (arachidonic acid) C20: 5? 3 eicosapentaenoic acid (EPA) C22: 6 ω3 docosahexaenoic acid (DHA)

The health functional properties of fatty acid composition showed that the proportion of unsaturated fatty acids in all pork was higher than that of saturated fatty acids (FIGS. 5 and 6). Particularly, Example 3 was analyzed to have a significantly lower saturated fatty acid ratio and higher unsaturated fatty acid ratio than Comparative Example 1. This is because oleic acid (C18: 1), which is an unsaturated fatty acid, accounts for the highest percentage.

In the unsaturated fatty acid composition, the monounsaturated fatty acids were analyzed at a relatively higher ratio than the polyunsaturated fatty acids (FIGS. 7 and 8). Oleic acid (C18: 1), which is a monounsaturated fatty acid, is known to help prevent cardiovascular diseases such as atherosclerosis, and is rich in Example 3 and has an excellent fatty acid composition.

The polyunsaturated fatty acid composition of Example 3 was analyzed at a relatively high ratio compared to the other treatments and the control, and omega 3 and omega 6 fatty acids were also analyzed at a somewhat higher rate (FIGS. 9 and 10). The results of the indicators that reflect the health function of fatty acids are as follows.

First, the content of polyunsaturated fatty acid and the content of saturated fatty acid (P: S) were analyzed to examine the composition of fatty acids affecting cholesterol content in blood, and the results are shown in FIG. The P: S ratio is generally 0.40 or higher. Second, the analysis of the ratio of ω6 and ω3 fatty acids (ω6: ω3), which are more important in terms of thrombus formation, was found to be higher than the recommended value of less than 10 in all pork (Fig. 12). In general, increased ω6: ω3 is associated with increased risk of cardiovascular disease and cancer, especially with a significant thrombotic phenomenon (Enser, 2000). Pork is composed of ω6 fatty acids such as arachidonic acid and linolenic acid in polyunsaturated fatty acid composition, and ω6: ω3 ratio is higher than other species due to relatively weak development of ω3 fatty acid. Table 11 summarizes the fatty acid composition in a comprehensive manner.

Pork Comparative Example 1 ^One Example 1 Example 2 Example 3 SFA ^One (%) 43.33 ^a 43.59 ^a 43.64 ^a 41.33 ^b UFA ² (%) 56.27 ^b 56.41 ^b 56.58 ^b 58.67 ^a MUFA ³ (%) 44.14 44.41 43.79 44.84 PUFA ⁴ (%) 12.13 12.00 12.79 13.83 ? 3 ⁵ (%) 0.57 0.58 0.66 0.69 ω6 ⁶ (%) 11.56 11.42 12.13 13.14 P: S ⁷ 0.28 0.28 0.29 0.33 ω6: ω3 ⁸ 20.34 19.74 18.61 19.64

Comparative Example 1 ¹ : control (control)

^ab : Significant differences at 95% confidence level.

¹ SFA (saturated fatty acid): saturated fatty acid

² UFA (unsaturated fatty acid): unsaturated fatty acid

³ MUFA (mono-unsaturated fatty acid): monounsaturated fatty acid

⁴ PUFA (poly-unsaturated fatty acid): polyunsaturated fatty acid

⁵ ω3 (omega 3 fatty acid): C18: 3 ω3 + C20: 3 ω3 + C20: 5 ω3 + C22: 6 ω3.

⁶ ω6 (omega 6 fatty acid): C18: 2 ω6 + C18: 3 ω6 + C20: 2 ω6 + C20: 4 ω6.

⁷ P: S: ratio of unsaturated fatty acid to saturated fatty acid; (C18: 2? 6 + C18: 3? 6 + C18: 3? 3 + C20: 2? 6 + C20: 3? 3+ C20: 4? 6 + C20:? 3 + C22: 6? C16: 0 + C17: 0 + C18: 0)

⁸ ω6: ω3: ratio of omega-6 fatty acid to omega-3 fatty acid; (C18: 2 ω6 + C20: 4 ω6) / (C18: 3 ω3 + C20: 5 ω3 + C22: 6 ω3)

(5) Mineral component

The mineral contents of the treatments (Examples 1, 2 and 3) were higher than those of the control (Comparative Example 1), and 11%, 22% Example 3 showed an increased mineral content of 31%. The mineral content analysis result (mg / 100g) is shown in Table 12 below.

Item Pork Comparative Example 1 ^One Example 1 Example 2 Example 3 Ca 22.09 22.12 22.96 18.61 K 1,290.01 1,270.77 1,294.86 1,255.55 Na 118.19 130.59 107.35 125.77 Mg 82.38 81.40 83.21 81.11 P 1,331.87 1,663.63 1,979.99 2,263.97 Co 0.00 0.00 0.00 0.00 Cu 1.20 0.54 0.54 0.54 Fe 1.47 1.47 1.51 1.66 Mn 0.03 0.07 0.08 0.06 Mo 0.08 0.05 0.03 0.02 Zn 9.33 9.04 8.16 8.10 Total content 2,856.65 3,179.68 3,498.69 3,755.39 Relative Index (%) 100 111 122 131

Comparative Example 1 ¹ : control (control)

(6) Cholesterol content

The cholesterol content of the treatments of the present invention was lower than that of the control of the comparative example, and the HDL content (cholesterol which is beneficial to health) was higher in the treatments than the control. And LDL (body - harmful cholesterol) was lower than that of the control. The cholesterol content (mg / 100 g) is shown in Table 13 below.

Item Pork Comparative Example  One ^One Example 1 Example 2 Example 3 Cholesterol 99.11 96.40 96.06 96.49 HDL-Cholesterol 25.31 29.38 27.35 27.39 LDL-Cholesterol 51.41 45.17 46.86 47.16

Comparative Example  One ^One : control ( Control )

Claims (3)

A feed additive comprising a mixture of persimmon shells and silicate minerals in a weight ratio of 3: 7. delete The feed additive of claim 1, wherein the silicate mineral has a silicate content of at least 60 wt%.

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