KR102507295B1 - Method of manufacturing chicken feed using dried allium tuberosum powder - Google Patents

Abstract

The present invention relates to a method for manufacturing chicken feed using dried chive powder, and the washed chives are dried for 10 hours in a temperature environment of 60 ° C using a hot air dryer, and then pulverized to dry chives having an average particle size of 0.05 to 0.06 mm. Step A of preparing powder; Step B of preparing dried cucumber powder having an average particle size of 0.1 to 0.13 mm by drying the peeled and seeded cucumber slices using a hot air dryer for 7 hours in a temperature environment of 65 ° C., and then pulverizing; Step C of preparing yeast by subjecting yeast dough made of whole wheat to fermentation and drying; A step D of preparing dried bean pieces by drying the washed and cut into a predetermined length in a temperature environment of 60 ° C. for 10 hours using a hot air dryer, and then roasting them in a temperature environment of 220 ° C. for 60 minutes; And based on 100 g of dried leek powder prepared through step A, 55 to 58 g of dried cucumber powder prepared through step B, 38 to 40 g of yeast prepared through step C, and 15 pieces of dried green beans prepared through step D 16g corn meal, 15g limestone, 17g calcium phosphate, 1g citric acid, 5g minerals, 42g rice bran, sawdust, angelica 0.4g, licorice 0.2g, lobules 0.2g, burdock 1.6g, oyster shell 1.5g, hair 0.5g, It includes; E step of blending 80 to 85 g of dried brewer's spent grain.

Description

Chicken feed manufacturing method using dry leek powder {METHOD OF MANUFACTURING CHICKEN FEED USING DRIED ALLIUM TUBEROSUM POWDER}

The present invention relates to a method for manufacturing chicken feed using dried leek powder.

In the case of feed used as food for breeding chickens, various ingredients are mixed to ensure that all nutrients necessary for the growth and breeding of chickens are contained. It can be made in various combinations.

These chicken feeds not only affect the growth and breeding of chickens, but also have a lot of influence on egg laying, meat quality, egg quality, and even environmental factors in which chickens are raised. It is very important what level the content of each component is.

Therefore, in recent years, many efforts have been made to add or improve specific functionality through feed by adding differentiated plants or medicinal materials to chicken feed, and as an example, chicken feed with leek added as a main ingredient is also being developed. .

When leek is added as one of the main components constituting chicken feed, chickens not only eat better feed by leek containing a lot of crude protein, but also have excellent nutrition, a large amount of vitamins and various trace amounts. Because it contains not only elements but also antibiotics in leek, a more improved effect can be expected in terms of immunity.

In this regard, to provide eggs with excellent marketability and characteristics such as freshness, flavor, warm color, eggshell, etc. In the prior art for the prior art prepared for the purpose, there is a Korean Patent Publication No. 10-2019-0033987 "Method for manufacturing chicken feed using chives" (hereinafter referred to as 'prior art').

However, in the case of chicken feeds to which conventional chives are added, including the prior art, the strength of the warm nature of the chives affects the efficacy of other ingredients in the feed, easily breaking the nutritional balance, and affecting the stomach of chickens that consume them. There was a problem of causing inflammation or exacerbating the slight inflammation that occurred.

For this reason, when chicken feeds with a large amount of leek added as a main ingredient are applied to chickens, not only the phenomenon of partially lowering the egg-laying characteristics of chickens occurs, but also the odor caused by defecation problems in some chickens in the barn becomes severe, and ultimately, eggs Problems that also affect the nutrition and quality of .

The present invention was created to solve the above problems, and an object of the present invention is to partially alleviate the warm nature of chives in preparing a chicken feed containing chives as a main component, and to express a balanced effect between all ingredients. It is to provide a technology that is equipped with a harmonious composition so as to

In order to achieve the above object, the method for manufacturing chicken feed using the dried leek powder of the present invention is to dry the washed leek in a temperature environment of 60 ° C. for 10 hours using a hot air dryer, and then grind it to have an average particle size of 0.05 to 0.06 mm. A step of preparing dry chive powder with; Step B of preparing dried cucumber powder having an average particle size of 0.1 to 0.13 mm by drying the peeled and seeded cucumber slices using a hot air dryer for 7 hours in a temperature environment of 65 ° C., and then pulverizing; Step C of preparing yeast by subjecting yeast dough made of whole wheat to fermentation and drying; A step D of preparing dried bean pieces by drying the washed and cut into a predetermined length in a temperature environment of 60 ° C. for 10 hours using a hot air dryer, and then roasting them in a temperature environment of 220 ° C. for 60 minutes; And based on 100 g of dried leek powder prepared through step A, 55 to 58 g of dried cucumber powder prepared through step B, 38 to 40 g of yeast prepared through step C, and 15 pieces of dried green beans prepared through step D 16g corn meal, 15g limestone, 17g calcium phosphate, 1g citric acid, 5g minerals, 42g rice bran, sawdust, angelica 0.4g, licorice 0.2g, lobules 0.2g, burdock 1.6g, oyster shell 1.5g, hair 0.5g, It includes; E step of blending 30 to 35 g of dried brewer's spent grain.

Here, in step C, a dough mold having a width of 10 cm, a length of 10 cm, and a height of 3.5 cm is provided to place the yeast dough in the inner space, and a food temperature sensor for measuring the temperature of the yeast dough placed on the dough mold C-1 step of filling the yeast dough into the dough mold of the fermentation barrel installed on one side; The first fermentation chamber having an internal temperature of 26 to 28 ° C and an internal humidity of 92 to 95% for the fermentation vat where the yeast dough is accommodated therein through step C-1 and the internal humidity is 90 to 92%. Step C-2 of performing primary fermentation until the temperature of the yeast dough is increased and reaches 31 to 33 ° C; The fermentation vat, which has undergone the primary fermentation through step C-2, is placed in a second fermentation room with an internal temperature of 25 to 26 ° C and an internal humidity of 80 to 85%, so that the product temperature of the yeast dough is reduced to 28 to 29 ° C. C-3 step of proceeding with the secondary fermentation until the point of reaching; And C-4 where the fermentation vat, which has undergone secondary fermentation through step C-3, is placed in a third fermentation chamber with an internal temperature of 33 to 35 ° C. and an internal humidity of 35 to 36% for 8 days to perform tertiary fermentation. step; includes.

On the other hand, as another example in order to achieve the above object, the present invention includes a chicken feed prepared by the chicken feed manufacturing method using the dry chive powder described above.

According to the present invention, the following effects can be exhibited.

First, through dry leek powder, crude protein, crude fat, iron, calcium, vitamins, minerals, antibiotics, etc. are contained in chicken feed in large quantities, which not only enhances the growth and breeding efficiency of chickens that consume them, but also improves their meat quality, It can improve egg laying conditions and egg quality, and further reduce the infection rate of chickens against viruses and fungi.

Second, nutritional and immunological effects are provided through the provision of active substances of dried chive powder, and the warm nature of chives is alleviated to a certain level through dried cucumber powder, so that ingredients such as yeast, green beans, corn meal, limestone, and brewer's meal It can be made in a state where the influence of various effects to be provided is minimized.

Third, it provides nutritional and immunological effects through the provision of active substances of dry chive powder, and the warm nature of chive is alleviated to a certain level through dried cucumber powder, thereby reducing the effect on the stomach of chickens consuming the feed. By minimizing it, it is possible to prevent inflammation in the chicken's stomach or to aggravate the inflammation, and eventually, the sanitary problem of the barn can also be improved.

Fourth, after preparing the soy beans through roasting and drying, and then blending them into feed, side effects that can aggravate various inflammations of chickens can be eliminated through dry chive powder, and further improvement of chicken immunity can be expected.

Fifth, by blending yeast that has undergone certain processing into feed under specific composition conditions, the content of crude protein and crude fiber in the feed is further increased, and through fermentation products, the digestion of the feed is more actively assisted. Degree of growth, spawning and breeding of chickens can be further improved.

Sixth, by blending brewer's grains that have undergone certain processing into feed under specific composition conditions, the content of a large amount of available nitrogen-free matter, digestible nutrients, vitamins and amino acids in the feed is further increased, resulting in egg laying rate and feed efficiency through intake of the feed And the characteristics of weight gain can be further improved.

1 is a flow chart showing a method for manufacturing chicken feed using dried leek powder according to the present invention.

A preferred embodiment of the present invention will be described in more detail with reference to the accompanying drawings, but already well-known technical parts will be omitted or compressed for conciseness of description.

1. Description of chicken feed manufacturing method using dry leek powder

The method for manufacturing chicken feed using the dry chive powder of the present invention will be described in detail with reference to the flow chart of FIG. 1 below.

For reference, the method for manufacturing chicken feed using the dried chive powder of the present invention, as shown in FIG. It is divided into six processes: manufacturing step (S400), blending step (S500) and drying step (S600), among which are dried chive powder manufacturing step (S100), dried cucumber powder manufacturing step (S200), yeast manufacturing step (S300 ) and the step of manufacturing small bean pieces (S400) may be reversed in order of progression and may be performed simultaneously depending on implementation.

(1) Dry chive powder manufacturing step <S100, A step>

In this step (S100), the washed chives are dried for 10 hours in a temperature environment of 60 ° C using a hot air dryer, and then pulverized to prepare dried chive powder having an average particle size of 0.05 to 0.06 mm.

Here, 5 chives harvested in June in Gimhae, Gyeongsangnam-do were used, and after washing the harvested chives to remove foreign substances on the basic surface, a hot air dryer (LD918BH, Lequip) was used in a temperature environment of 60 ° C. By drying for 10 hours, the level of moisture content contained in leek is preferentially lowered to a certain level.

Moreover, when the chives are dried under the drying conditions described above, the flavor of the chives becomes more abundant, which increases the taste of the chickens eating it when mixed with the feed, so that it can be consumed better, and the crude protein and crude fat contained in the chives , It increases the content of nutrients such as iron, calcium, vitamins, minerals, and antibiotics, and ultimately, the level of moisture content of the finally formulated chicken feed exceeds 12% and less than 14% in consideration of the moisture content of the other ingredients can be adjusted to the level of

Therefore, among the ingredients of the chicken feed according to the present invention, the dry leek corresponding to the subject is most preferably dried for 10 hours in a temperature environment of 60 ° C, which means that the drying temperature condition exceeds 60 ° C or the drying time condition exceeds 10 If the time is exceeded, a lot of chlorophyll destruction occurs and the chlorophyll content is adversely affected, and if the drying temperature condition is less than 60 ℃ or the drying time condition is less than 10 hours, sufficient drying is not achieved and the required level of moisture content Therefore, the total moisture content exceeds 14% when mixing chicken feed, or the additional drying process of chicken feed formulated to match the moisture content level is carried out for a long time, breaking the balance of nutrients or reducing the palatability of chickens. This is because there is a problem in that a unique negative flavor that lowers the

(2) Dried cucumber powder manufacturing step <S200, B step>

In this step (S200), the peeled and seeded cucumber pieces are dried using a hot air dryer for 7 hours in a temperature environment of 65 ° C., and then pulverized to prepare dried cucumber powder having an average particle size of 0.1 to 0.13 mm process is going on.

Here, the prepared cucumber must first be peeled and sliced to remove the seeds located inside before going through the drying process.

This is because if the skin and seeds of cucumbers are not sufficiently removed, a unique negative flavor that lowers the palatability of chickens occurs when mixed later as chicken feed, and ascorbinase, which is contained in a large amount in that part, is mixed with the rest of the chicken feed. This is because the ingredients can destroy the vitamin C they are supposed to provide.

Next, the skin and seeds are completely removed and the sliced cucumber is dried for 7 hours in a temperature environment of 65 ° C using a hot air dryer, and then ground into dried cucumber powder having an average particle size of 0.1 to 0.13 mm.

Here, the drying process of cucumbers lowers the water content level of cucumbers to a certain level so that the water content level of the final blended chicken feed can be adjusted to a level of more than 12% and less than 14% in consideration of the moisture content of the other ingredients It is for

In addition, the drying process for 7 hours in a temperature environment of 65 ℃ of cucumbers using a hot air dryer increases the DPPH active oxygen scavenging ability and increases the blood clot dissolving ability to further improve the health effects of chickens eating it.

In addition, dried cucumber powder is a material to compensate for the overly biased nature of the feed through interaction with the dry chive powder described above, and the leek with warm nature may cause burden on the chicken's liver function or gastrointestinal disorder. This is to prevent hygiene problems in the barn environment by causing diarrhea.

To this end, the most important thing is to blend the dry cucumber powder at a level of 56 g based on the level of the blending weight of the dried chive powder at 100 g, so that the warm properties of the leek can be provided at the most appropriate level.

(3) Nuruk manufacturing step <S300, C step>

In this step (S300), the yeast dough made from whole wheat is subjected to fermentation and drying to prepare yeast.

Specifically, this step (S300) is step C-1 of disposing yeast dough, step C-2 of performing primary fermentation in the first fermentation room, step C-3 of performing secondary fermentation in the second fermentation room, It is subdivided into stages C-4 where the 3rd fermentation is carried out in the 3rd fermentation room, and through this, yeast is completed as a result.

First, in the yeast preparation and arrangement step (step C-1), a dough mold with a width of 10 cm, a length of 10 cm, and a height of 3.5 cm is provided to place the yeast dough in the inner space, and the food temperature of the yeast dough placed in the dough mold is controlled. This is the process of filling yeast dough into the dough mold of the fermentation vat with a food temperature sensor installed on one side to measure it.

Here, the yeast dough was prepared with yeast in this step (S300) through a commercially available dough made using 500 g of Korean wheat.

Next, in the first fermentation step (step C-2), the yeast dough is accommodated inside through the previous step C-1 and the fermentation barrel made with an internal humidity of 90 to 92% is kept at 26 to 28 ° C. It corresponds to the process of proceeding with the first fermentation until the temperature of the yeast dough increases and reaches 31 to 33 ° C by placing it in the first fermentation chamber with the temperature and internal humidity of 92 to 95%.

Here, it is desirable to maintain the temperature and humidity of the first fermentation room continuously so as not to deviate from the above-described appropriate conditions, and the temperature of the yeast dough in the dough mold is monitored using a food temperature sensor installed in the dough mold to reach 31 to 33 ° C. When it reaches , fermentation is terminated so that pre-fermentation can proceed properly.

Next, in the second fermentation step (step C-3), the fermentation barrel that has undergone the first fermentation through the previous step C-2 is taken out and equipped with an internal temperature of 25 to 26 ° C and an internal humidity of 80 to 85%. It is a process in which the main fermentation is carried out by moving to the second fermentation room.

The fermentation vat placed in the second fermentation chamber equipped with such temperature and humidity conditions proceeds with secondary fermentation until the temperature of the yeast dough reaches 28 to 29 ° C.

Finally, in the 3rd fermentation step (step C-4), the fermentation barrel that has undergone the 2nd fermentation through the previous step C-3 is taken out of the second fermentation chamber and the internal temperature of 33 to 35 ° C and the internal temperature of 35 to 36% It corresponds to the process of moving to the third fermentation room equipped with humidity and leaving it for 8 days to proceed with the third fermentation so that post-fermentation takes place.

From the 1st fermentation to the 3rd fermentation, if the proper conditions of temperature or humidity in the 1st to 3rd fermentation room are not properly maintained at a lower level, or the appropriate period and appropriate post-fermentation based on the product temperature in which fermentation is carried out If the level of the period is not properly maintained at a lower level, fermentation may not be performed sufficiently or the degree of acidity may be excessive when mixed with feed.

In addition, from the 1st fermentation to the 3rd fermentation, if the proper conditions of temperature or humidity in the 1st to 3rd fermentation room are not properly maintained at a higher level, or the proper period and appropriate post-fermentation based on the product temperature in which fermentation is carried out If the level of the period is not properly maintained at a higher level, there is a problem in that bacteria that are inappropriate as feed blending materials, such as Bacillus subtilis, proliferate and the unique moldy smell intensifies, resulting in a unique negative flavor that lowers the palatability of chickens when blended with feed. .

(4) Small bean pieces manufacturing step <S400, D step>

In this step (S400), the dried bean pieces washed and cut to a predetermined length are dried in a temperature environment of 60 ° C for 10 hours using a hot air dryer, and then roasted for 60 minutes in a temperature environment of 220 ° C. The process of preparing is underway.

Here, first, the level of moisture content in the pieces of small beans is lowered to a certain level through hot air drying, and then the moisture content is further adjusted to a lower level through roasting, so that the total moisture content exceeds 14% when mixing chicken feed later or to match the corresponding moisture content level.

In addition, the main purpose of the drying process of the small bean pieces is to adjust the moisture content level, but the subsequent roasting is active with the content of physiologically active substances such as isoflavones, minerals, and flavonoids, along with additional adjustment of the moisture content level. Raising the level is even more important.

To this end, it is preferable not to deviate from the appropriate value for the conditions of temperature and time for first drying the small bean pieces and then roasting them for 60 minutes in a temperature environment of 220 ° C.

(5) Blending step <S500, E step>

In this step (S500), based on 100 g of dried leek powder prepared through step A (S100), 55 to 58 g of dried cucumber powder prepared through step B (S200), 38 to 40 g of yeast prepared through step C (S300), 15 to 16 g of roasted soybean pieces prepared in step D (S400), 15 g of corn flour, 10 g of limestone, 17 g of calcium phosphate, 1 g of citric acid, 5 g of minerals, 42 g of rice bran, sawdust, angelica 0.4 g, licorice 0.2 g, lobules 0.2 g, The process of blending 1.6 g of burdock root, 1.5 g of oyster shell, 0.5 g of hair, and 30 to 35 g of dried brewer's meal is carried out.

Here, the dried brewer's waste blended through the step E is immersed in 100 mL of distilled water based on 10g for 90 minutes to remove the supernatant, and only the brewer's waste is filtered and dried for 16 hours in a temperature environment of 50 ° C using a hot air dryer. It is prepared as made.

Brewer's grain is a material to tenderize the meat of chickens that consume it, increase growth and egg-laying efficiency, and provide rich fiber and protein. To maximize these effects, above all, the temperature and time conditions for drying work are not exceeded. this is most preferable

And regarding the blending ratio, based on 100 g of dried chive powder, 56 g of dried cucumber powder, 38 g of yeast, 16 g of roasted bean flakes, 15 g of corn flour, 10 g of limestone, 17 g of calcium phosphate, 1 g of citric acid, 5 g of minerals, 42 g of rice bran, sawdust, Angelica quail 0.4g, licorice 0.2g, lobules 0.2g, burdock 1.6g, oyster shell 1.5g, hair 0.5g, dried brewer's meal 32g is preferably blended to complete the chicken feed, which is the final chicken feed through this mixing ratio. The total moisture content of each material is more than 12% to less than 14%, and above all, the physiologically active properties of each material are in the most harmonious balance, so that chicken growth and egg laying, egg nutrition, and livestock breeding environment, etc. because it can be greatly improved.

(6) Drying step <S600, F step>

In this step (S600), a process of drying the chicken feed blended through step E in a temperature environment of 30 ° C. is performed until the moisture content is less than 14%.

This process is an additionally feasible step, which is performed when the total moisture content level is not less than 14% even though the chicken feed according to the present invention is prepared by combining each ingredient within the appropriate ratio described above.

Here, it is preferable that the temperature condition for performing the drying does not exceed 30 ° C., which is because it may cause inhibition of the physiologically active effect that the material itself, such as corn flour, calcium phosphate, minerals, and hair, is intended to provide. .

2. Analysis of characteristics of chicken feed prepared through the method of manufacturing chicken feed using dried leek powder

In various embodiments, for the chicken feed prepared through the method for manufacturing chicken feed using chives according to the present invention described above, egg characteristics, nutrition and quality test, egg laying rate test, spot occurrence test, chicken meat quality evaluation, barn odor An inhibitory effect test was performed, and the following verification method was used for the purpose of defining the degree of caffeine component removal at a level obvious to those skilled in the art.

(1) Preparation of Examples

- Example 1

Example 1, based on 100 g of dried leek powder, 56 g of dried cucumber powder, 38 g of yeast, 16 g of roasted bean flakes, 15 g of corn flour, 10 g of limestone, 17 g of calcium phosphate, 1 g of citric acid, 5 g of minerals, 42 g of rice bran, sawdust, 0.4 Angelica gigas g, licorice 0.2g, lobules 0.2g, burdock root 1.6g, oyster shell 1.5g, hair 0.5g, dried brewer's meal 32g.

Here, the dried chive powder was used after drying the washed chives in a hot air dryer for 10 hours in a temperature environment of 60 ° C., and then pulverizing them to an average particle size of 0.05 to 0.06 mm.

In addition, dried cucumber powder was used after peeled and seeded cucumber slices were dried in a temperature environment of 65 ° C. for 7 hours, and then pulverized to an average particle size of 0.1 to 0.13 mm.

In addition, the yeast is provided with a dough mold having a width of 10 cm, a length of 10 cm, and a height of 3.5 cm, and a product temperature sensor for measuring the temperature of the yeast dough placed on the dough mold is installed on one side of the yeast dough commercially available in the dough mold of the fermentation barrel. The fermentation barrel filled with 90% internal humidity is placed in the first fermentation chamber with an internal temperature of 28 ° C and an internal humidity of 94%, and the first fermentation until the temperature of the yeast dough rises and reaches 32 ° C. After the 1st fermentation, the fermentation barrel is placed in the 2nd fermentation room with an internal temperature of 26℃ and an internal humidity of 82%, and the 2nd fermentation is carried out until the temperature of the yeast dough decreases and reaches 28℃. and, finally, the fermentation barrel that had undergone the secondary fermentation was placed in a third fermentation chamber with an internal temperature of 34 ° C and an internal humidity of 35% for 8 days to prepare a third fermentation.

In addition, the roasted soybean pieces were prepared by drying the cut soybean pieces using a hot air dryer for 10 hours in a temperature environment of 60 ° C and then roasting them for 60 minutes in a temperature environment of 220 ° C.

Finally, the dried brewer's spent-leak was immersed in 100 mL of distilled water based on 10 g for 90 minutes to remove the supernatant, and only the brewer's spent-leak was filtered and dried for 16 hours in a temperature environment of 50 ° C using a hot air dryer.

-Example 2

The blending weight of Example 1 and dried cucumber powder was 60g, but the rest of the blending and manufacturing method and conditions for each material were applied the same.

- Example 3

The blending weight of Example 1 and dried cucumber powder was 52g, but the rest of the blending and manufacturing methods and conditions for each material were applied the same.

- Example 4

The blending weight of Example 1 and Nuruk was 40g, but the rest of the blending and manufacturing methods and conditions for each material were applied the same.

- Example 5

The blending weight of Example 1 and Nuruk was 36g, but the rest of the blending and manufacturing methods and conditions for each material were applied the same.

- Example 6

Although the blending weight of Example 1 and dried brewer's grain was 40 g, the rest of the blending and the manufacturing method and conditions for each material were applied the same.

- Example 7

The blending weight of Example 1 and dried brewer's grain was 24g, but the rest of the blending and manufacturing method and conditions for each material were applied the same.

- Example 8

In the manufacture of dried chives from Example 1, the temperature conditions are different so that the washed chives are dried for 10 hours in a temperature environment of 65 ° C using a hot air dryer, but the overall mixing ratio and manufacturing method and conditions for each remaining material are The same applied.

- Example 9

In the manufacture of dried chives from Example 1, the temperature conditions are different so that the washed chives are dried for 10 hours in a temperature environment of 55 ° C using a hot air dryer, but the overall mixing ratio and manufacturing method and conditions for each remaining material are The same applied.

- Example 10

In the manufacture of dried chives as in Example 1, the peeled and seeded cucumber slices are dried using a hot air dryer for 7 hours in a temperature environment of 70 ° C. Each preparation method and conditions were applied in the same way.

- Example 11

In the manufacture of dried chives as in Example 1, the temperature conditions are different so that the peeled and seeded cucumber slices are dried for 7 hours in a temperature environment of 60 ° C using a hot air dryer, but the total blending ratio and remaining ingredients Each preparation method and conditions were applied in the same way.

In addition to the chicken feed prepared according to Examples 1 to 11, company A's commercially available chicken feed was divided into 10 48-week-old laying hens (Hy-Line Brown) and fed for 12 weeks, and the following evaluations were conducted by Example. proceeded.

(2) Examination of spawning rate and spotting rate

First, the average egg laying rate (%) and the frequency of occurrence of spots on eggshells (%) of laying hens raised by supplying the chicken feed of Examples 1 to 3 and Examples 8 to 11 and commercial chicken feed (comparative example) was measured, and the results are shown in Table 1 below.

Example 1 Example 2 Example 3 Example 8 Example 9 Example 10 Example 11 comparative example spawning rate 64.0 61.4 62.7 58.6 59.1 58.6 57.7 52.3 spotted
incidence 2.1 3.6 4.2 4.7 3.9 4.6 4.7 9.6

As shown in Table 1, the change in the blending ratio of the dried cucumber powders in Examples 2 and 3 causes problems such as lowering the spawning rate and increasing the spotting rate. The same was true of change.

Above all, it can be seen that the laying hens raised through the chicken feed of Example 1 show a very good egg production rate and a very low level of spotting incidence compared to the case of using the commercially available chicken feed according to Comparative Example.

(3) Inspection of egg characteristics

Eggs laid by laying hens raised by supplying the chicken feed of Examples 1 to 7 and commercially available chicken feed (Comparative Example) were measured for weight, egg shell thickness, and freshness for each Example group, and averaged, as shown in Table 2 below. got the same result.

weight (g) Egg shell thickness (mm) Freshness (HU) Example 1 60.12 0.34 83.71 Example 2 57.11 0.31 81.45 Example 3 57.86 0.32 81.33 Example 4 58.90 0.33 82.14 Example 5 59.41 0.33 80.15 Example 6 56.94 0.31 80.59 Example 7 57.38 0.33 81.73 comparative example 59.84 0.29 77.14

As shown in Table 2, the total mixing ratio of each ingredient of the whole chicken feed is based on 100 g of dried leek powder, 56 g of dried cucumber powder, 38 g of yeast, 16 g of roasted bean flakes, 15 g of corn flour, 10 g of limestone, 17 g of calcium phosphate, Citric acid 1g, mineral 5g, rice bran 42g, sawdust, angelica 0.4g, licorice 0.2g, lobules 0.2g, burdock root 1.6g, oyster shell 1.5g, silk hair 0.5g, dry brewer's meal 32g. It was found to be heavy and the freshest, and above all, it was found that there was a big difference in terms of weight, egg shell thickness, and freshness of eggs laid from those using commercially available chicken feed according to the comparative example.

(4) Egg nutrition test

Eggs laid by laying hens raised by supplying the chicken feed of Examples 1 to 7 and commercially available chicken feed (Comparative Example) were phospholipids and neutrals according to the International Standard for Chemical Analysis (AOAC) Official Method 994.10 for each Example group. Lipid cholesterol content (%) was measured, and the results are shown in Table 3 below.

Phospholipid content triglyceride content cholesterol content Example 1 18.94 5.42 15.98 Example 2 17.21 7.45 18.45 Example 3 17.33 7.58 19.77 Example 4 16.81 7.51 19.17 Example 5 17.13 7.24 19.43 Example 6 16.66 8.02 18.60 Example 7 16.79 7.96 18.96 comparative example 16.88 9.21 24.17

As shown in Table 3, the total mixing ratio of each ingredient of the whole chicken feed is based on 100 g of dried leek powder, 56 g of dried cucumber powder, 38 g of yeast, 16 g of roasted bean flakes, 15 g of corn flour, 10 g of limestone, 17 g of calcium phosphate, citric acid Chickens reared by feeding chicken feed with 1g, minerals 5g, rice bran 42g, sawdust, angelica 0.4g, licorice 0.2g, lobules 0.2g, burdock root 1.6g, oyster shell 1.5g, silk hair 0.5g, dried brewer's meal 32g In the case of one egg, it was found that the phospholipid content was the highest, but the level of triglyceride and cholesterol was low, and showed a significant nutritional difference from the case of using commercial chicken feed according to the comparative example.

(5) Inspection of the occurrence of odor in livestock sheds

Each group of laying hens raised by supplying the chicken feed of Examples 1 to 3 and Examples 8 to 11 is separated to make the barn environment independent, and the feces of the laying hens in the barn are collected to occur over time. The odor level was compared and verified by measuring the level of ammonia concentration.

Here, the standard of the time course was to measure the ammonia concentration (ppm) immediately after collection, the 2nd day after collection, the 5th day after collection, and the 7th day after collection, and the results are shown in Figure 4 below.

Immediately after collection Day 2 Day 5 Day 7 Example 1 17.0 20.1 42.7 68.5 Example 2 25.4 35.3 58.9 84.6 Example 3 26.8 58.4 60.7 88.1 Example 8 20.5 25.8 45.9 71.1 Example 9 20.4 27.1 48.0 73.0 Example 10 22.8 29.6 46.6 70.9 Example 11 23.2 30.1 49.3 72.2

As shown in Table 4, the change in the level of blending weight of dried cucumber powder compared to the blending weight of dried leek powder within the total blending ratio of each material of the whole chicken feed prevents proper complementation of the warm nature of leek, resulting in laying hens. It affects the stomach, which leads to odor and contamination problems in the barn environment, as in Examples 2 and 3.

Therefore, as in Example 1, it is most preferable to set the ratio of the blending weight of dried chive powder and the blending weight of dried cucumber powder to 56 g of dried cucumber powder compared to 100 g of dried chive powder.

The embodiments disclosed in the present invention are not intended to limit the technical idea of the present invention, but to explain, and the scope of the technical idea of the present invention is not limited by these embodiments. The scope of protection should be interpreted according to the claims below, and all technical ideas within the scope equivalent thereto should be construed as being included in the scope of the present invention.

Claims (2)

A step of drying the washed chives for 10 hours in a temperature environment of 60 ° C using a hot air dryer, and then pulverizing to prepare dried chive powder having an average particle size of 0.05 to 0.06 mm;
Step B of preparing dried cucumber powder having an average particle size of 0.1 to 0.13 mm by drying the peeled and seeded cucumber slices using a hot air dryer for 7 hours in a temperature environment of 65 ° C., and then pulverizing;
Step C of preparing yeast by subjecting yeast dough made of whole wheat to fermentation and drying;
A step D of preparing dried bean pieces by drying the washed and cut into a predetermined length in a temperature environment of 60 ° C. for 10 hours using a hot air dryer, and then roasting them in a temperature environment of 220 ° C. for 60 minutes; and
Based on 100 g of dried leek powder prepared through step A, 55 to 58 g of dried cucumber powder prepared through step B, 38 to 40 g of yeast prepared through step C, and 15 to 15 to 40 g of roasted green bean pieces prepared through step D 16g, corn flour 15g, limestone 10g, calcium phosphate 17g, citric acid 1g, mineral 5g, rice bran 42g, sawdust, angelica 0.4g, licorice 0.2g, lobules 0.2g, burdock 1.6g, oyster shell 1.5g, hair 0.5g, dried Including; E step of blending 30 to 35 g of beer waste,
In step C,
A dough mold having a width of 10 cm, a length of 10 cm, and a height of 3.5 cm is provided to place the yeast dough in the inner space, and a food temperature sensor for measuring the food temperature of the yeast dough placed on the dough mold is installed on one side of the fermentation barrel. C-1 step of filling the yeast dough into a dough mold;
The first fermentation chamber having an internal temperature of 26 to 28 ° C and an internal humidity of 92 to 95% in the fermentation vat where the yeast dough is accommodated in step C-1 and the internal humidity is 90 to 92%. Step C-2 of performing primary fermentation until the temperature of the yeast dough is increased and reaches 31 to 33 ° C;
The fermentation vat, which has undergone the primary fermentation through step C-2, is placed in a second fermentation room with an internal temperature of 25 to 26 ° C and an internal humidity of 80 to 85%, so that the product temperature of the yeast dough is reduced to 28 to 29 ° C. C-3 step of proceeding with the secondary fermentation until the point of reaching; and
Step C-4 of carrying out the third fermentation by placing the fermentation vat, which has undergone the second fermentation through step C-3, in a third fermentation room with an internal temperature of 33 to 35 ° C and an internal humidity of 35 to 36% for 8 days characterized in that it includes;
Chicken feed manufacturing method using dry leek powder.
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