KR20030030409A - method for maximizing taurine ingredient in chicken meat - Google Patents

Abstract

PURPOSE: Provided is a method for maximizing taurine content in fowl meat by control taurine quantity to be added to feeds and feeding time the feeds to a fowl in order to increases absorption of taurine into a fowl. CONSTITUTION: The method for maximizing taurine content in fowl meat is characterized by adding taurine to conventional fowl feeds within an amount of 0.1-0.3% and feeling fowls with the taurine added feeds for at least 4 weeks. The conventional fowl comprises corns, soybean meal, rapeseed meal, gluten and tallow.

Description

Method for maximizing taurine ingredient in chicken meat}

FIELD OF THE INVENTION The present invention relates to the production of functional chickens for special purposes, and in particular to a method for maximizing the content of taurine components in chickens.

Generally, taurine is a kind of versatile amino acid containing sulfur rather than carboxyl group and is known to be contained in octopus, squid, shrimp and shellfish in large quantities.

Although taurine is synthesized in the body, the amount is very small, so taurine can be replenished by ingesting animal protein or fish protein.

Previously, taurine is a component of mammalian bile acids, which has been known only as a substance that facilitates the production of bile acids to support liver function, but recently, taurine lowers serum total cholesterol and triglyceride levels and decreases LDL and VLDL cholesterol levels. It is effective in preventing most of geriatric diseases such as preventing blood pressure and stroke by acting to prevent atherosclerotic diseases and to improve symptoms of liver disease and to suppress sympathetic nerves. As it continues to be reported, the medical and nutritional importance of taurine is increasing day by day.

In particular, as the medical report indicates that the pollutants, such as oxygen and nitrogen oxides, cause damage to the lungs, ozone and nitrite gas are powerful oxidants and when inhaled along the airways in the body, the epidermis of the airways and lungs And rupture endothelial cells of capillaries in tissues, causing bronchial edema and hypertrophy, which has been reported to effectively prevent pulmonary damage caused by such pollutants.

Therefore, various researches for proper intake of taurine have been sought, and as a part of this research, researches on ingesting taurine-containing foods in a diet such as taurine-enriched eggs have been continued.

Accordingly, it is known that taurine is contained in fish such as mackerel and sardines, crustaceans such as shrimp crabs, head grains such as squids, and meat parts of shellfish. A technique for increasing the content of taurine component by adding to the feed in 5% (weight) level in laying hens has been proposed in Korean Patent Publication No. 195-0030833.

Using this technique, it was confirmed that taurine is increased by 60% or more, and calcium and phosphorus (Phosphate) contents of the main mineral components are increased by 4% and 21%, respectively.

In addition, the egg laying rate of 80% and 20-week-old (forced patients) were randomly extracted and randomly separated into group A, B and C, followed by general feed in group A, and general feed in group B. 5% of husk powder feed additive and 15% of the above powder feed were added to group C to compare the laying rate, but there was no difference in laying rate, but eggs obtained by administering Youngdeok red crab powder to general feed level of 5% In addition to the superiority in egg white and egg yolk freshness, it can be seen that the pigmentation is increased by about 200% or more.

On the other hand, since poultry is a food with low fat content and a rapidly increasing demand due to the activity of the food service industry, recent attempts have been made to artificially reinforce special ingredients for chicken to increase value added. Production of poultry with a high -3 fatty acid ratio and prevention of fatty acidization in poultry by a-tocopherol reinforcement are typical, but no attempt has been made to enhance the content of taurine in poultry.

This is due to the fact that chicks have a very short delivery date, so the taurine component from feed is not efficiently absorbed into the chicken, and there are no studies and supporting data on the feeding period of taurine-containing feed and the amount of taurine-containing feed. This is because.

The present invention is a method for maximizing the content of taurine components in poultry by increasing the absorption rate of taurine components in poultry by controlling the taurine content added to broiler feed and the feeding period of the taurine-added feed The purpose is to provide.

Method for maximizing the content of taurine component in the broiler of the present invention for achieving the above object is characterized in that the taurine component is added to the broiler general feed within the range of 0.1% to 0.3% to feed the broiler for at least 4 weeks. .

1 is a graph showing the effect of the feeding period on the taurine content in poultry when feed supplemented with 0.1% taurine in broiler according to the present invention

Hereinafter, the method for maximizing the taurine component in the chicken meat of the present invention will be described in detail.

First, as the medical research and value of taurine increases, the present invention recognizes the necessity of an additional supply in human diet, and provides a mechanism for continuously ingesting specific nutrients through chicken meat that can be easily encountered in real life. In addition, it is characterized by the ability to produce functional poultry for the purpose of special functional effects beyond simple poultry.

Generally, since taurine is synthesized from the essential amino acid cystine in the liver of cattle, it is generally formulated without adding it to poultry feed, but most of the raw material of poultry feed is vegetable raw material. Since it does not contain taurine, it must be supplied by synthesis from cystine in the feed.

Therefore, by adding taurine to broiler chickens with fast body growth, it is possible to obtain the effect of improving the growth rate by promoting fat metabolism, and by adding taurine to broiler feed at an appropriate level and adjusting with other feed ingredients. It is possible to increase the absorption efficiency to the chicken.

That is, the method of maximizing the content of taurine content in poultry of the present invention was able to confirm the potential value of the functional poultry using taurine by maximizing the efficiency of taurine absorption into the poultry by utilizing the physiological properties of the taurine and adjusting the feed ingredients.

To this end, in the present invention, a taurine component is added to a general feed such as corn, soybean meal, rapeseed meal, cottonseed meal, ox gluten, tallow, etc. to feed broilers within the range of 0.1% to 0.3%, and the taurine ingredient is added to the feed. It is characterized in that the broiler to feed at least four weeks.

Hereinafter, an embodiment of the present invention will be described in more detail.

In an embodiment of the present invention, the amount of taurine added to the general feed for broilers was adjusted to 0.1% to test the content of taurine components in the broiler.

That is, as shown in Table 1 below, the broiler is divided into a number of A, B, C, D group for the experiment, and fed the feed added to the taurine component and the group fed the general feed without the taurine component The rate of absorption of taurine components in broilers was tested by varying the time period between the groups.

A group B military C military D military Feeding period 0 1 week 4 Weeks 5 Weeks

For reference, this experiment randomly extracts 1344 broth from broiler broiler and separates 336 broilers into group A, B, C and D, respectively. Corn, soybean meal, rapeseed meal, cottonseed meal, jade gluten Animal feed supplemented with 0.1% taurine in basic feeds such as fish and beef was fed to broilers and examined for each period.

Here, the group A was fed a general feed without the taurine component, and each of the B, C, D group was fed a diet with 0.1% taurine added by varying the period of 1 week, 4 weeks, 5 weeks, respectively .

As described above, the taurine content of 0.1% of taurine was fed to each group by varying the period as shown in Table 1, and then the taurine content in the chicken was measured to obtain the results as shown in Table 2.

Taurine content in poultry mg / 100 g (fr.wt.) Comparative index A group (no salary) 2.51 100 Group B (1 week salary) 3.37 134.3 C group (4 weeks salary) 5.38 214.3 D group (5 weeks salary) 5.43 216.3

Here, the sampling is the result of analysis after lyophilization by uniformly mixing the breast muscles of poultry in order to reduce the daily variation.

As can be seen from the results in Table 2, the content of the taurine content of the group A fed the taurine-containing broilers increased compared to the taurine content in the poultry.

In other words, when broiler feed with 0.1% taurine was added to broilers for one week, the taurine content in broiler chickens increased by 1.3 times compared to the group A fed normal diets. It was 2.14 times higher than that in the case of five weeks' salary, and it was found that 2.16 times increased compared to the A group. In the poultry, it was confirmed that the taurine content in the poultry did not accumulate any more, so that no more taurine was accumulated in the poultry.

For reference, when the taurine component added to the feed is adjusted to 0.1%, the taurine content in the broiler is 210%, whereas the taurine content is 0.05%, compared to the case where the feed is not added to the broiler. When adjusted, it can be seen that it is reduced to 110%. Furthermore, when 0.3% or more of taurine is added, it is expected that taurine will not accumulate any more in chicken.

As such, the degree of influence on the taurine content in broilers according to the feeding periods when the feed with 0.1% taurine was added to broilers is shown in a graph in FIG. 1.

As described above, when the feed containing 0.1% taurine at least 4 weeks compared to the broiler fed the normal feed, it was found through experiments that the taurine content in the broiler is more than twice as high. By increasing the taurine content in poultry, economically, it is possible to produce functional poultry that enhance the nutritional and functional properties of taurine.

The method for maximizing the content of taurine in the broiler meat of the present invention has the following effects.

The nutritional importance and potential value of taurine has become widely known in recent years, while taurine in the body remains constant at all times in healthy conditions, while taurine emissions in the urine during normal stress and alcohol consumption are normal. Since it increases by 2 to 4 times, the taurine content in the body decreases, and the physiological balance controlled by taurine is broken, leading to various diseases. In addition, considering that taurine is present in high concentrations in heart cells and that it is of great nutritional importance to modern people, such as promoting fat metabolism in adipose tissue and protecting brain cells, modern chickens prefer the nutritional and functional characteristics of taurine. Through strengthening through to increase the added value as a functional chicken to meet the special purpose, there is an effect that can prevent various diseases through the intake of chicken meat containing a large amount of taurine.

Claims (2)

A method for maximizing the content of taurine in broilers, characterized in that the taurine component is added to the general feed for broilers within the range of 0.1% to 0.3% and fed to broilers for at least 4 weeks. The method of claim 1, wherein the general feed includes corn, soybean meal, rapeseed meal, jade gluten, beef tallow.