KR20020032807A - Meat of Duck Fed on Garlic and/or Oriental Medicines and Method of Feeding the Duck - Google Patents

Abstract

PURPOSE: A method for raising a duck by feeding a mixture of garlic and Chinese herbal plants is provided which reduces the amount of antibiotics to be orally taken by reinforcing an immune system thereof. The duck meat produced by this method is removed in the odor of the duck and has an anticancer and antibacterial activity by a sulfur compound contained in a garlic. CONSTITUTION: Freeze-dried garlic powder is fed to recently-hatched young ducks in an amount like this: about 1g/day on a first day, about 2g/day on a second day, 3g/day on a third day are fed; as the amount of the power to be fed is increased day by day, a total amount of about 20 to 30g is fed to the ducks within one week after hatch, 100 to 200g within 15days, 30 to 50g for 3 weeks after 15 days and 80 to 120g after 3 weeks. The Chinese herbal plants are one or more selected from the group consisting of Glycyrrhizae Radix, Angelicae gigantis radix, Cnidii Rhizoma, Acanthopanacis cortex, Lonicerae Flos, leaves of Eucommia ulmoides, Puerariae radix, Aurantii Nobilis Pericarpium and Dioscorea batatas Decne.

Description

Meat of Duck Fed on Garlic and / or Oriental Medicines and Method of Feeding the Duck}

Field of invention

The present invention relates to a duck meat bred by ingesting garlic and / or herbal medicines and a breeding method thereof. More specifically, the present invention by ingesting garlic and / or herbal medicine from the time the duck wakes up from the egg by accumulating a large amount of pharmacological ingredients of garlic and herbal medicine in the duck body, when using duck meat as a food to weaken the peculiar smell of duck The present invention relates to a duck meat and a method of breeding the same, which can improve meat quality and meat taste, increase palatability, and reduce antibiotic dosage during duck breeding due to the immune action of sulfur-containing compounds of garlic.

Background of the Invention

Ducks have long been used as ingredients for high-quality cuisine because they are so tasty they are called small winged cows. According to the literature of Dongbogam, Herbal Medicine, Herbal Papules, and Oath, etc., ducks have detoxification effects and are particularly effective for adult diseases such as hypertension, arteriosclerosis, and diabetes. It is said to give. In addition, duck meat is a nutritional source containing a large amount of unsaturated fatty acids, which can supply linoleic acid and linoleic acid, which are fatty acids necessary for our human body, and because it inhibits cholesterol formation and facilitates blood circulation in the human body, It is effective in preventing adult diseases, and unlike other meats, it is alkaline food, so it is a good source of protein and fat.

However, due to the peculiar smell of duck meat, the edible range is not wider than that of chicken, and the cooking method is extremely limited. Unlike other livestock, ducks grow quickly because they do not limit the amount of vegetarian food due to their diet. Thus, improving the palatability by eliminating the peculiar smell of ducks could be as generalized as common poultry such as chickens.

On the other hand, as it is known to be effective in the treatment and prevention of cancer recently, the demand for sulfur ducks has exploded. The inventors have found that the sulfur content of garlic is high while searching for a feed that can supply natural sulfur to ducks and at the same time eliminate the smell of duck meat.

Folk remedies using antimicrobial activity of garlic have been used since ancient times, and its pharmacological efficacy has been supported by synonyms and experimental results of modern science. Garlic is effective in preventing adult diseases such as arteriosclerosis and high blood pressure, and slows the progress of cancer and has detoxification effect. Garlic generally contains about 1% of volatile essential oils, of which 60% is diallyl disulfide and the remainder is allylpropyl disulfide, diallyl trisulfide and allicin, most of which are sulfur-containing compounds. Among them, allicin is combined with vitamin B ₁ to become an alliamine, which continuously shows the effect of vitamin B ₁ and helps absorption of vitamin B ₂ and vitamin C. However, these active ingredients of garlic are sensitive to external stimuli such as temperature and can easily be destroyed during cooking.

As mentioned above, garlic and duck are each valuable as health foods, but both are difficult to consume in large quantities due to their peculiar smell, and in particular, garlic has a difference in nutrient survival rate according to recipes because its nutrients are easily destroyed by heat. There are many problems.

Therefore, the present inventors develop a method of breeding ducks by ingesting a large amount of garlic after ingesting powder garlic from a time when the ducks are born from eggs, while maintaining the efficacy of garlic. Reached. In the present invention, the duck may be bred with garlic or alternatively to take the herbal medicine. Ducks ingested with garlic and / or medicinal herbs reduced the peculiar smell of duck meat, improving palatability as a food, and improved meat and flavor compared to ducks fed only general feed. Increasingly, antibiotics dosages can be reduced as respiratory and infectious disease decreases.

An object of the present invention is to provide a duck meat enhanced by the nutrients of the duck by accumulating the active ingredient of garlic or herbal medicine in the duck body by ingesting garlic or optionally herbal medicine to ducks born from eggs.

Another object of the present invention is to provide a duck with improved palatability by removing the smell of the duck by ingesting the garlic or optionally Chinese herbal medicine to the duck.

Still another object of the present invention is to provide ducks with anti-cancer and antibacterial activity by ingesting garlic to ducks with sulfur compounds of garlic.

It is another object of the present invention to provide a method for raising ducks by ingesting ducks with garlic to reduce the antibiotic dose to ducks by strengthening the immune system by the sulfur compounds of garlic.

The above and other objects of the present invention can be achieved by the following description. Hereinafter, the content of the present invention will be described in detail.

Direct eating of garlic, which exhibits various pharmacological effects, is limited due to the unique aroma of garlic, and the nutrient survival rate is lowered after cooking garlic due to nutrients that are easily destroyed even in mild heat. Therefore, by feeding garlic to a duck with excellent dietary and digestive power, the active ingredient of garlic can be accumulated in the duck body, so that a nutritious duck can be raised.

Because of the fragrance of garlic, it is difficult for young ducks to eat garlic directly, so the garlic is freeze-dried to prepare garlic powder. Freeze-drying of garlic is a well-known technique by a general method.

Feed the duck powder waking up from the egg and freeze-dried garlic powder about 1 g / 1 day. On the second day, 2 g / 1 day, the third day is 3 g / 1 day, the amount is increased daily to ingest the garlic powder of about 20 to 30 g until a week after birth. There are differences among individuals, but a week to ten days is enough for ducks to acclimate to garlic. At the end of the acclimatization period of garlic, increase the amount until the total garlic powder intake is 100 to 200 g within 15 days. When the total intake is 100 to 200 g, instead of the garlic powder, the finely ground garlic is fed to the duck to be ingested for 30 weeks to 30 to 50 g / day. After three weeks, the garlic is crushed more roughly than before, increasing to 80-120 g / day, and consumed steadily.

The time required to raise ducks is about 50 days. During the breeding period, the intake of garlic per duck is 2-3 kg.

The amount of garlic is preferably in the above range, but may vary depending on the diet, constitution between each individual is not necessarily limited to this, the varieties of garlic is not limited to a particular variety, but domestic production is preferred.

Alternatively, the garlic can be ingested with duck powder, which is widely used as a herbal medicine such as licorice, Angelica, Cheongung, Ogapi, Gold and Silver, Tobacco, Root, Dermis, and Sanma. The supply amount and method of the herbal medicine is the same as in the case of garlic.

Duck meat reared according to the present invention is not only a source of high-quality protein and fat accumulated garlic components and / or herbal ingredients in the body, but also prevents adult diseases, unlike general meat, exhibits antimicrobial activity. In addition, according to the breeding method according to the present invention, the duck's immune system is enhanced by the sulfur-containing substance of garlic, which protects the ducks from infectious diseases and respiratory diseases, compared to ducks bred in general feed, thereby reducing the use of antibiotics.

The following examples are intended to illustrate the invention in detail and the invention is not limited thereto.

Example

Example 1

Six eggs were obtained from one duck to breed hatched ducks.

Control

The two ducks were fed only general feed for duck breeding and were raised for 50 days as a control.

Experiment group 1

Two of the remaining ducks were fed with garlic as a control and fed for 50 days.

The garlic powder obtained by lyophilization was fed 1 g / 1 day after waking up from the egg. The second day was 2 g / 1 day, the third day was 3 g / 1 day, and the amount was increased daily to ingest a total of 28 g of garlic powder until one week after birth. Next, 10 to 15 g of garlic powder was taken daily for a week. Two weeks after birth, finely ground garlic was fed to ducks for 3 weeks at 30 g / day. After three weeks, garlic was crushed more roughly than before and increased to 100 g / day, which was consumed steadily.

Experiment group 2

The remaining two ducks were ingested in the same manner as in Experimental Group 2 by mixing garlic and licorice, Angelica, Cheongung, Ogapi, and Chungwoob leaf with the same general feed as the control.

After 50 days, the ducks of the control group and experimental groups 1 and 2 were grilled and 20 sensory test groups were compared with meat, meat taste, smell and appearance.

As a result, 18 persons (90%) of the sensory evaluation group evaluated the meat and meat taste of the experimental groups 1 and 2 to be better, and the undesirable smell of duck was also much less than that of the control group. The appearance of the meat was evaluated to be clear and delicious.

Example 2A-2F

Eighteen ducks were divided into six groups of three, fed with different ingredients, and fed for 50 days. Then, 20 sensory groups of ducks were evaluated for meat quality, meat taste, and smell. The amount of each ingredient was supplied in a range similar to the intake weight of garlic to the extent that the duck could ingest it.

Example 2A: Garlic

Three ducks were fed with garlic and fed for 50 days.

The garlic powder obtained by lyophilization was fed 1 g / 1 day after waking up from the egg. The second day was 2 g / 1 day, the third day was 3 g / 1 day, and the amount was increased daily to ingest a total of 28 g of garlic powder until one week after birth. Next, 10 to 15 g of garlic powder was taken daily for a week. Two weeks after birth, finely ground garlic was fed to ducks for 3 weeks at 30 g / day. After three weeks, garlic was crushed more roughly than before and increased to 100 g / day, which was consumed steadily.

As the result of sensory test, meat quality was the softest, chewy taste was not high and the smell of duck was unique.

Example 2B: Onion

The onions were lyophilized into powder and then fed to three ducks. The sweetness of the meat was too strong, the meat was soft, but the palatability was poor.

Example 2C: Herbal Medicine

Ducks were bred using the various roots, leaves, stems, and leaves left after extraction, as well as medicinal herbs such as licorice, Angelica, Cheongung, Ogapi, and two leaves. The smell of duck meat remained, resulting in low palatability.

Example 2D: Meat

When crushed beef and pork were crushed and consumed, the smell of duck was not reduced and the meat quality was not improved.

Example 2E Fish

When fish were fed, the fish had a fishy smell when grilled, and the palatability was very low.

Example 2F Vegetables

The fresh taste of fresh vegetables improved the taste of the meat, but the weight gain of the duck was minimal compared to the intake.

As shown in Examples 1 and 2A-2F, the duck meat fed with garlic or garlic and herbs was the softest meat, the meat taste was light and savory, and the smell of the duck meat was the highest.

In addition, the duck group fed garlic did not use any antibiotics during the breeding period, unlike the other duck groups.

Ducks bred according to the present invention, compared to ducks bred in a conventional feed, less peculiar smell of duck can be obtained a popular palatability like chicken, meat quality and taste of meat and at the same time the sulfur-containing compounds of garlic The ducks accumulate in the body and can prevent antimicrobial activity and adult diseases to those who eat the duck meat, and strengthen the duck's immune system to protect them from various diseases that can affect the ducks. Has a reducing effect.

Simple modifications or changes of the present invention can be easily carried out by those skilled in the art, and all such modifications or changes can be seen to be included in the scope of the present invention.

Claims (4)

A freeze-dried garlic powder is given to ducks waking up from the egg on the first day, approximately 1 g / 1 day, the second day 2 g / 1 day, and the third day 3 g / 1 day. Up to 20 to 30 g of garlic powder is ingested, and 100 to 200 g of garlic powder is ingested until 15 days of age. After 15 days of age, 30 to 50 g of finely ground garlic is fed to a duck in a general grinder. Intake for three weeks / day, after three weeks to crush the garlic roughly 80 to 120 g / day to eat every day to breed ducks. The method according to claim 1, wherein the method comprises selecting one or more of herbal medicines such as licorice, donkey, celestial organs, scabbard, gold and silver, cedar leaf, brown root, dermis, and wild horse, and grind it into powder and consume it with garlic. A method of breeding a duck for meat. The method of any one of claims 1 to 2, wherein the amount of garlic and herbal medicine can be adjusted according to the diet and constitution of the duck. Duck meat for breeding by the method according to any one of claims 1 to 3.