KR20040016073A - Production of special duck by specific feed-additive - Google Patents

Abstract

PURPOSE: A method for breeding a nutrient-enriched duck by feeding a functional microbial preparation producing a wide variety of carotenoids containing astaxanthin to a duck is provided. The duck meat gives a consumer anticancer activity and adult disease prevention effect. CONSTITUTION: A functional microbial preparation containing Phaffia rhodozyma (KCTC 8960P) is fed to a duck. For an example, the functional microbial preparation is fed to a day old duck and bred for 45 days. The bred duck shows astaxanthin deposits and its meat has enhanced freshness.

Description

Production of special ducks using functional feed additives {Production of special duck by specific feed-additive}

The present invention relates to a duck meat bred by the addition and ingestion of a microbial agent including microorganisms (domestic) to produce a variety of carotenoids, including astaxanthin, feed. More specifically, the present invention by ingesting a functional microbial agent containing microorganisms that produce a variety of carotenoids, including astaxanthin from the time when the duck wakes up to accumulate astaxanthin and carotenoid components in the duck body In case of using duck meat as food, it can reduce the peculiar smell of duck, improve meat and meat taste, increase palatability, decrease cholesterol content, and reduce mortality rate during duck breeding by immunization with antioxidant carotenoid It relates to a duck meat and its breeding method.

Since ancient times, ducks have been used as high-quality ingredients because they are so delicious 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, and are high-protein, high-calorie foods that help with postpartum cooking and recovery of patients. 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.

Free radicals, which are chemically reactive oxygen, can harm DNA synthesis in vivo and can damage cell membranes due to peroxidation of lipids, resulting in cardiovascular diseases such as cancer, arteriosclerosis, myocardial infarction, aging, cataracts, Parkinson's disease, senile dementia, inflammatory diseases such as rheumatoid arthritis, and can lead to a number of adult diseases, including immune function abnormalities. Carotenoids such as beta-carotene, beta-xanthine, asaxanthine, zeaxanthine and canthaxanthin are synthesized by photosynthetic plants and microorganisms to convert free radicals into harmless forms. Functional pigments that accumulate. These pigments have a scarlet red color and not only provide flavor but also play an important role in nutrition for animals as well as humans. However, mammals cannot be synthesized in the body. These carotenoid-based materials have a unique yellow or red color, strong antioxidant capacity, and autoimmunity promotion, so they are widely used as colorants in the food industry, and anti-aging agents, antioxidants, anti-stress removers, It is a bioactive substance that is being used as an anticancer agent. It is also used in the aquaculture industry because it improves meat quality and improves color of mermaids and solid trout. Among them, astaxanthin has proved to have superior antioxidant effects than other carotenoids or tocopherols, and many studies are being conducted not only for food coloring but also medicinally.

Founded in the early 1970's and found to produce red carotenoids, the industrialist Phaffia rhodozyma is highly aerobic compared to other carotenoid synthetic yeasts and is rich in essential nutrients such as protein, lipids and vitamin B. In addition, since astaxanthin is synthesized as a main carotenoid, yeast itself is a source of nutrients for livestock, and there is no need to extract pigments from yeast, and growth speed is faster than that of algae.

An object of the present invention is to ingest a functional microbial agent containing a microorganism that produces a variety of carotenoids, including astaxintin to the ducks born in the egg to accumulate astaxanthin and carotenoids in the duck body to enhance the nutrients of the duck To provide duck meat.

Another object of the present invention is to provide a duck meat with improved flavor by reducing the smell of the duck by increasing the flavor by astaxanthin and carotenoids accumulated in the duck meat.

It is another object of the present invention to reduce duck mortality by strengthening the immune system by astaxanthin, and to provide a method for raising ducks that can reduce antibiotic dosage and providing duck meat with anti-cancer and adult disease prevention effects. It is for.

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.

Ducks fed a functional microbial formulation containing microorganisms (domestic) that produce a variety of carotenoids, including astaxintin, had improved meat quality and flavor compared to ducks fed only normal feed, and increased duck immunity, resulting in mortality. This decreased, and feed efficiency was improved due to the action of microorganisms, which increased the weight gain.

Hereinafter, the present invention will be described in detail with reference to the accompanying chart.

Composition of Experimental Product Number of individuals Test Agent Addition Level General Microorganisms Astaxanthin-producing microorganisms Untreated 27 - - - A 27 0.1% Papia Rhodoshima (KCTC8960P) 1X108cfu / g B 27 0.1% Papia Rhodoshima (KCTC8960P) 1X108cfu / g C 27 0.1% Papia Rhodoshima (KCTC8960P) 1X108cfu / g D 27 0.1% Papia Rhodoshima (KCTC8960P) 1X108cfu / g

One hundred and thirty-five day-old ducks were used. Of these, 27 animals were bred without the addition of functional microbial feed additives, and each of them was divided into 4 groups and fed with functional microbial agents. All experiments were repeated three times.

Upbringing rate Duck count Start final Mortality A 27 27 0 B 27 27 0 C 27 27 0 D 27 27 0 Untreated (Control) 27 26 3.7

One animal died naturally in the control and no death occurred in the treatment. Ingestion of astaxanthin-producing microorganisms results in increased immunity and increased resistance to disease.

Gain Starting weight Final weight Weight gain all Weight per individual all Weight per individual all Weight per individual A 1,140 52 76,620 2,838 75,210 2,786 B 1,140 52 76,950 2,850 75,540 2,798 C 1,140 52 78,100 2,893 76,690 2,841 D 1,140 52 75,600 2,800 74,190 2,748 Untreated (Control) 1,140 52 71,280 2,740 69,870 2,688

As shown in Table 3, the control group showed an average of 2.68 kg, but the treatments A, B, C, and D increased to 2,78, 2.79, 2.84, and 2.74 kg, respectively. This is the result of the prevention of disease through lactic acid bacteria induction and competitive exclusion of the lactic acid bacteria added to the microbial agent, and the growth promotion due to the generation of high enzyme degrading enzyme. In addition, as shown in Table [4], the feed efficiency in the treatment was higher than that of the control. Treatment C was most effective in terms of weight gain and feed efficiency.

Feed efficiency Feed intake Feed rate all Intake per subject A 150,000 5,556 1.99 B 140,000 5,185 1.85 C 140,000 5,185 1.83 D 150,000 5,556 2.02 Untreated (Control) 150,000 5,769 2.15

After 45 days of breeding, meat test of the control group and experimental group A, B, C, D duck meat was performed. As shown in Table [5], the shear force indicating the year of meat was lower than that of the untreated control, showing low measured values in each treatment. In addition, as the content of astaxanthin-producing microorganisms increases, the shear force decreases, indicating that the quality of meat is improved by the influence of these microorganisms.

After 11 days of slaughter, the fat rot and protein decay rate of meat decay were estimated to be 0.38 MA / Kg in the control group. Protein degeneration also showed control values of control 18.66 mg /% and treatment D 15.82 mg /%. This is because by feeding astaxanthin-producing microorganisms, astaxanthin accumulated in the duck meat showed the effect of maintaining the freshness of the meat.

Meat inspection Untreated A B C D Shear force (kg / 0.5inch2) 2.67 2.54 2.44 2.24 2.08 Conservability (%) 44.73 48.74 50.0 48.18 53.18 Heating loss (%) 32.41 32.17 33.01 30.39 30.42 Fatty rancidity (11 days) (MA / kg) 0.38 0.37 0.35 0.33 0.30 Protein rot (11 days) (mg /%) 18.66 17.42 15.82 15.27 15.82 Sensory evaluation Succulent 3.8 3.0 4.0 4.0 3.6 year 4.0 4.8 5.0 5.0 4.8 Flavor 3.8 4.2 4.0 4.2 4.4 General composition (%) moisture 78.61 79.41 79.31 79.86 81.56 Crude protein 16.96 18.42 18.36 18.67 18.57 Crude fat 0.25 0.15 0.28 0.41 0.33 View minutes 1.1 1.05 1.0 0.97 1.0 Cholesterol (mg / 100g) 54.23 54.03 61.68 51.78 52.78

As a result of sensory evaluation of duck meat, the meat quality of the treated meat was softer than the control, and the chewing taste was high and the smell of duck was reduced.

Carotenoid Content in Duck Tissue Astaxanthin Beta-carotene Untreated 0 0 A 0.53 0 B 1.2 0.5 C 1.7 0.76 D 2.2 0.98

Quantity of carotenoid in 1 g of leg tissue Unit: ppm

As shown in Table 6, it was confirmed that carotenoid-based antioxidants such as astaxanthin (5.9 minutes) and beta-carotene (3.4 minutes) accumulated in the duck tissue of the treatment group.

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 meat taste is improved and at the same time antioxidant astaxanthin And beta-carotene accumulates in the duck body, which can provide antimicrobial and adult diseases to those who eat duck meat. It has an effect. In addition, the feed efficiency is increased by the action of various microorganisms contained in the microbial preparation.

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 (2)

Ducks fed with functional microbial preparations including domestic Phaffia rhodozyma KCTC 8960P. Poultry and by-products bred in the same way as in claim 1