KR20040027191A - production method of egg reduced cholesterol - Google Patents

Abstract

PURPOSE: A method for producing an egg containing reduced cholesterol by feeding β -cyclodextrin to poultry, in particular egg laying hens is provided, thereby providing low cholesterol eggs having a cholesterol content of 40 to 84% and effectively used for consumers who have the fear of taking cholesterol. CONSTITUTION: To produce an egg containing reduced cholesterol, a feed containing 3 to 10% by weight of β-cyclodextrin is fed to poultry, in particular egg laying hens. A beverage containing 5 to 200g of β-cyclodextrin, based on 1L of beverage is fed to poultry. The poultry is a chicken, a duck, a mallard, a quail,a turkey or an ostrich.

Description

Production method of egg reduced cholesterol

The present invention relates to a method for producing cholesterol-reduced eggs, and more particularly, to a method for producing cholesterol-reduced eggs by feeding beta-cyclodextrin to poultry in the form of feed or drinking water.

Poultry, which belongs to birds among livestock, is a term commonly used for domestic life and breeding in wild birds. It is generally called poultry in Korea in a narrow sense. Chicken, duck, mallard, quail, turkey, ostrich, etc. Means. Among these poultry, chickens are widely bred for spawning and breeding in Korea, and in particular, eggs of chicken eggs are known as the most nutritious natural foods, and are widely used in food and cooking throughout the world as well as in Korea. However, eggs have high cholesterol and are classified as foods that require attention in people with high blood pressure and diseases of the cardiovascular system.

Today, hyperlipidemia, arteriosclerosis, or cardiovascular disease is a major cause of death in Korea as well as abroad, and it is widely known that cholesterol acts as a major factor in the development of these diseases.

Cholesterol is a kind of steroid compound widely present as a cellular component of higher animals. It is a component of all animal cells necessary for growth and maintenance and is a very important substance that controls the physical state of biological cell membranes. In animal tissues, cholesterol accounts for more than 95% of the sterol fraction and is not only a precursor of steroid hormones, vitamin D and bile acids, but also one of the vital metabolites in the human body as a component of myelin and plasma lipoproteins in the brain.

The physiological level of human blood cholesterol is affected by the amount and form of fat in the food and the amount of cholesterol. Among the various factors causing hyperlipidemia, the form and content of triglycerides ingested through the diet is one of the most important factors. In particular, the incidence of hyperlipidemia is thought to be directly related to the amount of fat intake over diet and the excess intake of saturated fatty acids. On the other hand, the excessive intake of cholesterol and saturated fatty acids through diet is of interest in that it can increase the blood cholesterol concentration and cause various adult diseases such as arteriosclerosis and cardiovascular diseases caused by hypercholesterolemia.

Blood cholesterol is transported by lipoproteins, and low density lipoprotein (LDL) is the most important blood cholesterol transporter. Since LDL moves cholesterol from the liver to the blood, it increases the content of harmful cholesterol in the blood, while high density lipoprotein (HDL) moves cholesterol from the blood to the liver to break down cholesterol and then into the body through bile. It plays a role in promoting excretion. Therefore, recent studies have shown that HDL cholesterol is high and conversely, LDL-bound cholesterol (LDL-C) is known to be harmful to the body.

Cholesterol and fat taken from the diet are absorbed by the small intestine and then transported into the blood by forming oily granules along with kilomicron, a triacylglyceride (TAG) carrier. The newly synthesized cholesterol and triglycerides are secreted from the liver and transported to the blood by the very low density lipoprotein (VLDL). In the blood, VLDL is again secreted by the liver through metabolism, at which point the remaining VLDL residues enter the liver and are removed or converted into LDL. LDL is mainly eliminated by the liver's LDL receptors, the remainder being removed by tissues other than the liver. Eventually, HDL receives the cholesterol remaining in tissues other than the liver and cholesterol that is transported through various pathways, and moves it from the blood back to the liver to break down cholesterol in the liver. The cholesterol transported to the liver by the action of HDL is removed from the liver is called cholesterol transport of HDL.

Continuous ingestion of saturated fatty acids or cholesterol lowers the function of LDL receptors in the liver and thus, the function of removing LDL and VLDL residues by the liver is reduced, resulting in excessive LDL from VLDL residues. In addition, since LDL receptor function is inhibited by the liver, the removal rate of LDL is lowered and LDL is moved to other parts of the liver. In this case, there is an excessive increase in LDL cholesterol in the blood, and various diseases such as arteriosclerosis caused by hypercholesterolemia. Can cause adult illness.

Cholesterol content of eggs is known to be about 300 to 400 mg per egg on the basis of ovulation criteria, and 274 mg was reported in the domestic and US food ingredients table. On the other hand, Dr. Johnson's report (1998) found that 230 mg per egg (47.8 g) and 23.4 mg per egg yolk contained 21 eggs from a 21-week-old laying hen. 361 mg per 66.8 g) and 20.4 mg cholesterol per gram of egg yolk.

There are two main ways to reduce the cholesterol content of eggs studied so far. First, there are methods to change the laying composition of laying hens, but despite the research in this field for the last half century, it has not yet lowered the cholesterol content of eggs by more than 30%. Second, there is a method of removing cholesterol from the produced eggs (80-90%), but this method has a very high removal rate of cholesterol, but it has a disadvantage in that human stability problems and sensory quality are very low. In particular, the second method has a drawback that can be used for industrial purposes because it is necessary to extract the egg yolk from the egg.

Beta-cyclodextrin (β-cyclodextrin), which is fed to poultry to produce cholesterol-reduced eggs in the present invention, is a cyclic ring-type substance in which seven glucose rings are bound and is called CGTase (cycloglycosyl transferase) from starch or malto oligosaccharides. Produced by enzymes. As shown in Equation (1), the inner wall of the betacyclodextrin formed in a donut shape shows hydrophobicity and cholesterol is also very hydrophobic. Therefore, beta cyclodextrin lining maintains high affinity with cholesterol, steroids and bile salts and combines with various substances to significantly increase stability and solubility. Betacyclodextrin with this characteristic can be used to absorb and remove cholesterol.

Formula (1)

To date, betacyclodextrin has been widely used as an external adsorbent for the production of low cholesterol foods by removing milk, pork, cream, and yolk cholesterol, but it has been applied to poultry, especially laying hens, to reduce cholesterol content. The technology to produce has not yet been tried at home and abroad.

The inventors pay attention to the properties of betacyclodextrins that maintain high affinity with cholesterol, steroids, bile salts and the like, and feed them in the form of feed and drinking water to poultry, especially laying hens, to obtain eggs with reduced cholesterol content. I found out.

Accordingly, an object of the present invention is to provide a method for producing beta-cyclodextrin in poultry in the form of feed or drinking water to produce eggs with reduced cholesterol content.

1 is a graph showing the cholesterol content of the eggs produced by the control and experimental.

Figure 2 is a graph showing the cholesterol reduction rate of eggs produced by the control and experimental.

The present invention relates to a method for producing cholesterol-reduced eggs by feeding betacyclodextrin to poultry such as chickens, ducks, mallards, quails, turkeys or ostriches.

In the present invention, a method of feeding betacyclodextrin to poultry is fed to poultry feed containing 3 to 10% by weight of beta cyclodextrin or drinking water to which 5 to 200 g of betacyclodextrin is added to 1 liter of drinking water to poultry. can do.

In the present invention for poultry feed containing 3 to 10% by weight of the beta cyclodextrin, when the beta cyclodextrin content is less than 3% by weight in the feed is less effective to significantly reduce the cholesterol content of poultry eggs, 10 weight If it is included in more than%, there is a difficulty in production efficiency, such as greatly reduced feed intake and egg production rate, the feed for poultry, beta cyclodextrin content is preferably included 3 to 10% by weight.

When drinking water is used to feed betacyclodextrin to poultry, less than 5g of betacyclodextrin per 1ℓ of drinking water does not significantly reduce the cholesterol of eggs, and when it is added in excess of 200g, drinking water is in the form of paste. Since poultry has difficulty in drinking drinking water, when drinking beta-cyclodextrin in poultry using drinking water, it is preferable to use drinking water to which beta-cyclodextrin 5 to 200 g is added per 1 l of drinking water.

Hereinafter, the present invention will be described by the following examples. However, these are examples of the present invention and they do not limit the scope of the present invention.

<Example 1>

As a poultry, 50 50-week-old laying hens (ISA brown Leghorn) were randomly divided into 5 treatments of 10 horses. Five treatments were fed with no added betacyclodextrin as a control, and the experimental diets were fed with 3%, 5%, 7%, and 10% by weight of betacyclodextrin, respectively.

The laying hens fed to the five treatments were formulated based on the maize and soybean meal-based hens' dietary nutrient requirements (NRC Standard 1994, USA) and the amount of betacyclodextrin was adjusted by reducing the amount of corn (see Table 1). Crude protein content (18%) and metabolic energy value (2900 ㎉ / ㎏) in the blended feed were the same level.

The laying hens were reared for 6 weeks (50 to 56 weeks), daily lit time was adjusted to 12 hours, and water and feed were fed unlimited meals. As shown in Table 2, there were no significant differences in feed intake, spawning rate and egg weight between control and experimental groups. Table 3 and Table 4 show the composition of the eggs obtained by raising the laying hens for 6 weeks, and Table 5 shows the quality of the eggs. There was no significant difference between the control and experimental groups. Egg yolk represents consumer preference, and consumers prefer egg yolk (yellow) that is well colored. Egg yolk may vary greatly depending on the type of feed material, but the results of this experiment show no difference. This result shows that the betacyclodextrin used in this experiment does not affect the egg yellow.

Table 6, Figure 1 is a measurement of the cholesterol content of the eggs obtained by breeding the laying hens of the control and experimental for 6 weeks, Figure 2 is a graph showing the cholesterol reduction rate of eggs. From the results of Table 6, Figs. 1 and 2, the eggs produced in the experimental diet fed the feed containing betacyclodextrin had a cholesterol content as compared to the eggs produced in the control fed the feed containing no betacyclodextrin. It can be seen that the decrease by -84%.

Table 1. Feed composition of laying hens (unit: weight%)

Raw material Control Experiment 3 wt% 5 wt% 7 wt% 10% by weight corn 51.50 48.50 46.50 44.50 40.80 Soybean meal 21.80 21.80 21.80 21.80 22.50 bran 9.70 9.70 9.70 9.70 9.70 Jade gluten 6.30 6.30 6.30 6.30 6.30 Betacyclodextrin - 3.00 5.00 7.00 10.00 Limestone 7.70 7.70 7.70 7.70 7.70 Tricalcium Phosphate 0.80 0.80 0.80 0.80 0.80 Corn oil 1.50 1.50 1.50 1.50 1.50 Salt 0.30 0.30 0.30 0.30 0.30 DL-Methionine 0.10 0.10 0.10 0.10 0.10 Growth promoter 0.30 0.30 0.30 0.30 0.30 Sum 100 100 100 100 100 Crude Protein (%) 18.78 18.55 18.40 18.25 18.30 Metabolic energy (kcal / kg) 2900 2900 2900 2900 2900

Table 2. Specification

Item Control Experiment 3 wt% 5 wt% 7 wt% 10% by weight Feed Intake (g / day) 120.55 ± 0.64 120.85 ± 0.49 120.35 ± 0.91 120.47 ± 0.39 120.75 ± 0.77 % Scattering 72.27 ± 0.32 72.07 ± 0.54 72.20 ± 0.44 72.12 ± 0.65 72.22 ± 0.57 Egg weight (g) 63.17 ± 1.42 64.77 ± 0.70 67.76 ± 2.87 66.39 ± 0.27 64.26 ± 1.11

※ All values are expressed as mean ± standard error.

Table 3. Weight ratio of egg composition

Item Control Experiment 3 wt% 5 wt% 7 wt% 10% by weight Egg white (g) 38.17 ± 1.37 38.54 ± 0.89 40.80 ± 2.18 40.14 ± 0.16 37.82 ± 0.91 Egg yolk (g) 17.23 ± 0.54 17.38 ± 0.40 17.94 ± 0.71 18.33 ± 0.07 18.65 ± 0.12 Eggshell (g) 7.76 ± 0.18 8.85 ± 1.16 9.06 ± 1.19 8.27 ± 0.28 7.77 ± 0.35

※ The weight of eggs is the same as in Table 2.

※ All values are expressed as mean ± standard error.

Table 4. Percentage of Egg Compositions

Item Control Experiment 3 wt% 5 wt% 7 wt% 10% by weight Egg white (%) 60.37 ± 1.00 59.52 ± 1.37 60.14 ± 1.05 60.46 ± 0.06 58.85 ± 0.49 Egg yolk (%) 27.29 ± 0.71 27.61 ± 0.55 26.54 ± 0.91 27.61 ± 0.01 29.06 ± 0.57 Eggshell (%) 12.33 ± 0.54 13.62 ± 1.54 13.39 ± 1.67 12.44 ± 0.37 12.08 ± 0.42

※ All values are expressed as mean ± standard error.

Table 5. Egg Quality

Item Control Experiment 3 wt% 5 wt% 7 wt% 10% by weight Heavy rain unit (HU) 64.98 ± 1.16 65.07 ± 3.96 66.26 ± 3.96 66.51 ± 2.54 64.39 ± 0.68 Eggshell thickness (0.01mm) 38.09 ± 1.36 39.04 ± 0.99 39.94 ± 0.37 38.42 ± 0.41 38.06 ± 1.07 Egg yolk 8 ± 0 8 ± 0 8 ± 0 7.75 ± 0.25 7.50 ± 0.28

※ All values are expressed as mean ± standard error.

Table 6. Cholesterol Content in Eggs

Item Control Experiment 3 wt% 5 wt% 7 wt% 10% by weight mg / g egg yolk 24.81 ± 0.75 13.16 ± 0.33 11.57 ± 0.28 6.32 ± 0.10 3.89 ± 0.01 mg / egg 426.43 ± 4.21 228.87 ± 8.28 207.34 ± 10.20 115.97 ± 2.26 72.54 ± 0.39 mg / egg 100g 675.71 ± 10.70 353.80 ± 16.39 307.16 ± 20.55 174.66 ± 3.03 112.99 ± 2.31

※ All values are expressed as mean ± standard error. (P <0.05)

<Example 2>

Dividing 20 numbers of 50-week-old laying hens (ISA Brown Leghorn) into two treatment groups at randomly 10 horses, feeding feed to the laying hens as a control for each treatment, and feeding feed to the laying hens as the experimental treatment, 5 to the feed weight of the daily feed. 20% of betacyclodextrin was additionally top fed to breed for 6 weeks (50 to 56 weeks). During breeding, the daily lighting time was adjusted to 12 hours, and water and food were fed with unlimited meals.

The feed fed to the laying hens of the control and the experiment was the same as the feed fed to the control in Example 1.

The egg yolk cholesterol content of the eggs obtained from the laying hens was raised for six weeks, and the results are shown in Table 7 below. As shown in Table 7, the yolk cholesterol content of the eggs produced in the experimental group supplemented with betacyclodextrin was lowered by 50% compared with the control group without adding the betacyclodextrin.

Table 7. Cholesterol Content in Eggs

Item Control Experiment Egg yolk cholesterol (mg / g yolk) 23.57 ± 0.81 11.78 ± 0.55

<Example 3>

Beta-cyclodextrin for 1 liter of drinking water, while feeding 20 layings of 50-week-old laying hens (ISA Brown Leghorn) into two treatments at randomly 10 horses. Drinking water in which 5 to 200 g was dissolved was fed (Drink feeding) for 6 weeks (50 to 56 weeks). Daily breeding time was adjusted to 12 hours at breeding, drinking water and feed was fed unlimited meal (Meal feeding).

The feed fed to the laying hens of the control and the experiment was the same as the feed fed to the control in Example 1.

The egg yolk cholesterol content of the eggs obtained from laying hens was raised for six weeks, and the results are shown in Table 8 below. As shown in Table 8, the yolk cholesterol content of the eggs produced in the experimental group fed betacyclodextrin in the form of drinking water was lowered by 40% compared with the control group without the addition of betacyclodextrin.

Table 8. Cholesterol Content in Eggs

Item Control Experiment Egg yolk cholesterol (mg / g yolk) 25.17 ± 0.65 10.07 ± 0.14

Eggs produced by the present invention from the results of the above embodiment can supply a low cholesterol egg with a cholesterol content of 40-84% reduced compared to eggs produced by conventional methods. Therefore, the cholesterol-reduced eggs produced by the present invention can be provided to consumers who are afraid of ingesting cholesterol due to hyperlipidemia, arteriosclerosis, and various cardiovascular diseases, thereby increasing the consumption of eggs. It can also contribute to income growth.

Claims (4)

Method of feeding betacyclodextrin to poultry to produce eggs with reduced cholesterol. 2. A method according to claim 1, wherein the feed comprising 3 to 10% by weight of betacyclodextrin is fed to poultry to produce cholesterol-reduced eggs. The method according to claim 1, wherein drinking water to which 5 to 200 g of betacyclodextrin is added to 1 liter of drinking water is fed to poultry to obtain eggs with reduced cholesterol. The method of claim 1, wherein the poultry is chicken, duck, mallard, quail, turkey or ostrich.