KR20070060527A - Feed composition for a layer and an egg enriched with oleic acid and anti-oxidative activity - Google Patents

Abstract

A feed composition for egg-laying fowl including olive oil and additionally vitamin E is provided to produce an egg having increased oleic acid content and anti-oxidative ability when fed to the egg-laying fowl, which reduces negative effect of cholesterol on the human body and produces a value added egg with anti-cholesterol effect and anti-oxidant effect. The feed composition for egg-laying fowl contains 0.3 to 1.5% by weight of olive oil and additionally 75 to 150mg/kg vitamin E, based on the total weight of the feed composition. The feed composition is fed to a fowl. For an example, 0.5% by weight of olive oil and 100IU vitamin E are mixed with 60.37% by weight of corn, 4.98% by weight of corn gluten meal, 21.08% by weight of dehulled soybean meal, 1.00% by weight of rapeseed meal, 10.08% by weight of limestone, 0.74% by weight of calcium phosphate, 0.23% by weight of vitamin and mineral premix and 1.52% by weight of other trace additives and agitated for 10min. In an experiment of the feed composition for free radical scavenging activity(FRSA), the egg produced by feeding the feed composition shows 36.6±3.25% as compared with 8.9±0.30% of general eggs.

Description

Feed composition for a layer and an egg enriched with oleic acid and anti-oxidative activity

The present invention relates to a feed composition for laying hens, and more specifically, to lower the negative effects of the components of cholesterol contained in egg yolks, as well as feed for laying hens, which enables the production of special eggs with enhanced antioxidant function. A composition, a method for producing special eggs using the feed composition for laying hens, and special eggs produced by such a method.

Eggs are the most well known and perfect food from ancient times and have preserved human health by providing high-quality nutrition. Conventionally, eggs have been used only as food for nourishment, but recently, due to the increase in adult diseases, the demand of eggs is reduced due to the fear of excessive intake of cholesterol and fat contained in the eggs relatively high.

The decrease in the demand for eggs has led to the production of value-added eggs that have increased the added value of hygienic, fresh, and nutritious eggs. These value-added eggs are commercialized as special eggs or functional eggs, and are differentiated from conventional eggs. It came to be distributed with.

Value-added column can be divided into four types according to the type of the component to be strengthened. Eggs enriched with nutrients that are easy to be deficient in the human body, that is, nutrients such as vitamins or minerals, iodine, vitamin-enhanced eggs, and omega eggs. Second, eggs with physiologically active substances other than nutrients include taurine and L-carnitine-containing eggs. Such functional reinforcement eggs have been controversial due to the lack of scientific evidence and analytical technology. The third is an immune antibody-enhanced egg that is fortified with an immune antibody, for example, IgY eggs. Lastly, low egg content lowers harmful ingredients in the human body, which reduces consumers' purchase motivation, and low-cholesterol eggs that lower cholesterol content in eggs are typical.

The development of such a conventional value-added column has been made in the direction of strengthening the ingredients beneficial to the human body inherent in natural eggs, or lowering the harmful components of the human body among the unique ingredients of eggs. However, in addition to the technology of simply adding or reducing specific ingredients in eggs, it is also necessary to develop more differentiated value-added columns by strengthening the specific ingredients in the eggs and linking the functions of these specific ingredients with the nutritional characteristics of the eggs. It is also necessary.

As mentioned above, eggs are high-quality foods rich in protein, but they are being avoided by modern people suffering from various malnutrition caused by overnourishment due to cholesterol contained in egg yolk. In order to solve the problem as described above, eggs whose cholesterol content has already been lowered are commercially available. However, cholesterol may play an important role in the human body, although it may be a cause of adult disease, and as a treatment for steroid hormone synthesis. Therefore, if you not only reduce these cholesterol levels but also strengthen the nutrients that can reduce the negative effects of cholesterol on the human body, not only can you block the negative effects of cholesterol contained in eggs, The nutritional value can be higher and therefore more desirable.

On the other hand, olive oil refers to the oil of 30-70% contained in the olive tree (olive tree), and olive oil can be divided into extra virgin olive oil (compressed olive oil) and pure olive oil (mixed olive oil). have. Extra virgin olive oil is an oil of the highest quality, rich in olive scent. It is an oil obtained by using compression method without using heat. Pure olive oil is an oil that is refined once more and filtered to taste and smell, and is used like ordinary cooking oil, and has a weak taste and aroma. In addition to the extra virgin olive oil and the pure olive oil, there is a formate olive oil obtained by extracting olives remaining after the olive oil is extracted. In the olive oil, oleic acid accounts for 65 to 85% of all fatty acids, and more olive oil is contained. Oleic acid lowers LDL and increases HDL, which is the main culprit of adult cardiovascular diseases such as arteriosclerosis, and helps prevent cardiovascular geriatric disease, which is particularly problematic for modern adults. In addition, olive oil contains a large amount of natural antioxidants, such as vitamin E and polyphenols, which can help to prevent oxidation and aging.

Therefore, the present inventors did not merely reduce the cholesterol of the egg, but also reduce the negative effect of cholesterol on the human body and at the same time, as a result of research efforts to develop a new value-added egg that gives the egg an antioxidant effect, olive oil is added to the feed of laying hens. When the oleic acid and vitamin E contained in the olive oil is found to be transferred to the egg was completed the present invention.

Therefore, it is an object of the present invention to provide a feed composition for laying hens, which can reduce the negative effects of cholesterol on the human body, as well as produce value-added eggs with enhanced antioxidant effects.

Still another object of the present invention includes providing a method for producing eggs having an anticholesterol effect and an antioxidant effect using the composition for laying hens, and providing eggs produced by such a method.

The present invention provides a feed composition for laying hens to which olive oil is added. Here, the content of olive oil may be contained, for example, in the range of 0.3 to 1.5% by weight based on the total weight of the feed composition, but is not limited thereto.

In addition to olives, the feed composition of the present invention may further include vitamin E in order to further enhance the antioxidant effect. Therefore, in another aspect of the present invention, the present invention provides a feed composition for laying hens further comprising vitamin E together with olive oil. Vitamin E may contain from 75 mg / kg to 150 mg / kg for the whole feed composition for laying hens, but is not limited thereto.

The present invention also provides a method for producing chicken eggs fed with a feed composition for laying hens further comprising olive oil, or additionally vitamin E, oleic acid content and antioxidant capacity, and the oleic acid content and antioxidant capacity produced by such a method is enhanced To serve eggs.

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

The feed composition for laying hens provided by the present invention is characterized by adding olive oil to a conventional feed composition for laying hens. The feed composition for laying hens of the present invention to which the olive oil is added is enhanced when oleic acid and vitamin E contained in natural olive oil are transferred to the eggs produced by laying hens when fed to laying hens, thereby enhancing the oleic acid content and antioxidant capacity of the present invention. Can produce eggs.

Olive oil to be added to the feed composition for laying hens of the present invention may be used for all kinds of olive oil, for example, extra virgin olive oil, pure olive oil, or mayis olive oil may be used.

The ratio of the whole composition of the olive oil contained in the feed composition for laying hens of the present invention may vary depending on the composition of the feed composition to which olive oil is added, the type of chicken to be fed. In general, olive oil may contain 0.3 to 1.5% by weight, preferably 0.4 to 1.3% by weight, more preferably 0.5 to 1.0% by weight based on the total weight of the feed composition, but is not limited thereto. Too high a proportion of olive oil in the feed composition can cause diarrhea due to excessive content of fats and oils, and overfeeding fats and fats can lead to excessive fat accumulation in livestock due to excess energy supply. This results in lower livestock productivity and adversely affects feed efficiency due to the imbalance between fat and protein. If the ratio of olive oil is too low, the amount of oleic acid and vitamin E that the feed composition is intended to transfer to the eggs is too small to be a problem.

The feed composition for laying hens to which the olive oil is added is applied to the hens when the hens are fed, the oleic acid, various vitamins including vitamin E, and polyphenols of olive oil are transferred to the eggs produced by the laying hens. Enable production. As described above, the oleic acid transferred to eggs lowers the level of LDL and raises the level of HDL in the human body when ingested, thereby significantly reducing the negative effects on the human body of cholesterol contained in eggs. In addition, the vitamin E and the polyphenol component transferred to the egg by feeding the feed composition to which the olive oil of the present invention is added have an antioxidant effect that inhibits oxidation, which is a cause of aging in the human body. Therefore, the feed composition of the present invention, characterized in that olive oil is added, enables the production of eggs having an anti-cholesterol effect and an antioxidant effect.

The feed composition for laying hens of the present invention to which olive oil is added may further include vitamin E to further enhance the antioxidant effect. As described above, since olive oil is difficult to add to the feed at a high rate due to its characteristics, antioxidants contained in the feed are limited. Therefore, the feed composition for laying hens of the present invention further includes vitamin E in addition to olive oil to enable the production of eggs with enhanced antioxidant effect.

The content of vitamin E further contained in the feed composition for laying hens of the present invention is not particularly limited, but is generally 10 mg / kg to 200 mg / kg, preferably 75 mg / kg to 150, based on the total weight of the feed composition. may be mg / kg. Too high levels of vitamin E can lead to sluggish growth, prolonged blood clotting and inhibit the function of the thyroid gland. Too little can lead to too little egg transfer.

The feed composition for laying hens of the present invention is obtained by adding olive oil or vitamin E to a conventional laying hen's feed (hereinafter, referred to as a basic hen's feed), and the feed for a laying hen is generally a carbohydrate source, a protein source, It may contain calcium sources, vitamins and minerals. Carbohydrate sources can be made from corn or wheat as an energy source and can account for 50-65% by weight of basic laying hens. The protein source may consist, for example, of soybean meal, jade gluten, or rapeseed meal, and may constitute 20-30% by weight of the basic laying hen's feed. Calcium source is a very important ingredient in the formation of egg shells, generally used dicalcium phosphate, limestone, etc., may account for 9 to 12% by weight of the basic laying hens feed. Other vitamins and minerals may be included in the feed for the basic laying hens.

The feed composition for laying hens of the present invention may be prepared according to a conventional method of preparing a feed such as adding olive oil or vitamin E to the composition of the basic laying hen's feed as described above and mixing and homogeneously mixing it. It can be prepared according to any conventional feed preparation method, except that olive oil or additionally vitamin E is added.

The present invention also provides a method for producing an egg having a oleic acid content and an antioxidant effect by feeding the laying composition to the laying hens. In order to produce such an egg, the composition for feed for laying hens of the present invention may be fed an average of 55 to 65 g per kg of chicken body weight, but is not limited thereto.

The present invention also provides an egg having an enhanced oleic acid content and antioxidant effect by feeding a laying composition to a laying hen according to the present invention. These eggs are particularly effective in minimizing the negative effects of cholesterol contained in eggs due to the properties of oleic acid, which enhances oleic acid content and lowers LDL levels and raises HDL levels. In addition, the egg provided by the present invention can be said to be an egg that is differentiated from conventional value-added eggs because the antioxidant component including vitamin E and polyphenol contained in olive oil or vitamin E may be additionally enhanced to exhibit an antioxidant effect. Can be.

Hereinafter, the present invention will be described in more detail with reference to the following Examples and Experimental Examples. However, these Examples and Experimental Examples are only for better understanding of the present invention, and the scope of the present invention is not limited by them in any sense.

Example 1-2

(1) Production of feed for laying hens

Natural olive oil is added to the composition of the basic laying hens so that the content of the whole feed is 0.5% (Example 1) and 1.0% (Example 2), respectively, and operated for 10 minutes with a mixer of 250 kg mixing capacity. The mixture was uniformly prepared to prepare a feed composition for laying hens with olive oil.

The composition of the basic laying hen feed used is shown in Table 1 below.

Composition of feed for basic laying hens  Raw material Compounding ratio (unit: weight%) corn 60.37 Jade gluten wheat 4.98 Stripping Soybean Meal 21.08 Chaejongbak 1.00 Limestone 10.08 Calcium phosphate 0.74 Vitamin + Mineral Premix 0.23 Other trace additives 1.52 Sum 100.00%

(2) Evaluation of the amount of transition of fatty acids

When the feed for laying hens of Examples 1 and 2 was prepared to the laying hens, an experiment was conducted to evaluate the amount of nutrient content of olive oil into eggs. As a test animal, the number of 46-week-old high-line brown system (SCWL) 54 was used. For 21 days, 60-62 g / kg body weight of the test feed according to the classification in Table 2 was fed. Paprika extract was used as a natural colorant, and the purpose of addition is to increase egg yolk coloring. After 21 days of feeding, the eggs obtained on day 22 were analyzed for fat and fatty acid content. Fat measurement was carried out according to the feed recipe (2002) ether extraction method (80 hours 8 hours at 80 ℃ in soxhlet extractor), fatty acid was measured by methyl chromatography (methyl esterified derivative) gas chromatography (Gas Chromatography, Younglin 600D GC FID) Qualitative analysis by detector (Food Code, 2004). The results are shown in Table 3 below.

Test design division Furtherance Control Feed for basic laying hens Example 1 Basic Laying Hen + 0.5% Olive Oil + 0.14% Natural Colorant Example 2 Basic Laying Hen + 1.0% Olive Oil + 0.14% Natural Colorant

As can be seen in Table 3, the fatty acid composition in the egg according to the feed level (0.5%, 1.0%) of the olive oil contained in the feed was found to have a significant difference (p <0.05). Fatty acids with significant differences were palmitic acid, stearic acid, oleic acid, α-linolenic acid, and arachidonic acid. Especially, the content of oleic acid in olive oil was significantly increased in eggs according to the level of addition. However, the fat content in eggs (%) was not statistically significant.

Example 3-4

(1) Production of feed for laying hens

It was prepared in the same manner as in the preparation of the laying hen feed in Example 1-2, but 100 IU of vitamin E was added to each composition to prepare a laying composition for hens with olive oil and vitamin E added.

(2) Evaluation of transition amount of vitamin E

An experiment was conducted to evaluate the amount of vitamin E transition to eggs when the prepared hens were fed to laying hens. As a test animal, the number of high-line brown system (SCWL) 54 number of 46 weeks old was used, and the test feed according to the division of Table 4 below was fed 60-62 g / kg body weight per day for 21 days. After 21 days of feeding, the eggs obtained on day 22 were analyzed for vitamin E content. The vitamin E content was measured by high performance liquid chromatography (HP 1100 VWD 295nm) by the Vitamin E test method of the Food Code (2004), which is analyzed by ethyl ether after 50% NaOH saponification. It was performed according to. The results are shown in Table 5 below.

Test design division Furtherance Control Feed for basic laying hens Example 3 Basic Laying Hen + 0.5% Olive Oil + 100 IU Vitamin E + 0.14% Natural Colorant Example 4 Basic Laying Hen + 1.0% Olive Oil + 100 IU Vitamin E + 0.14% Natural Colorant

As can be seen in Table 5, the diet of olive oil (0.5%, 1.0%) and vitamin E 100 IU was found to significantly increase the vitamin E content in eggs (more than six times compared to normal eggs) ( p <0.05).

(3) Evaluation of antioxidant power

The antioxidant power of the eggs obtained in the (2) the evaluation of the transfer amount of vitamin E was evaluated. Antioxidant activity was measured by DPPH (1,1-diphenyl-2-picrydrazyl) assay. Radical scavenging activity was measured according to the method for searching the antioxidant efficacy of the test sample, the results are shown in Table 6 below.

As can be seen in Table 6, the antioxidant capacity (FRSA) of eggs obtained at the time of feeding the feed containing olive oil (0.5%, 1.0%) and vitamin E 100 IU is shown to be three to four times higher than that of general eggs. And statistically significant increase (p <0.05).

Example 5-8

(1) Production of feed for laying hens

0.5% (Example 5) or 1.0% (Example 6) of natural virgin olive oil (Extra Virgin Olive Oil) in the composition of the basic laying hen feed used in Examples 1-4, and the olive remaining after the olive oil is extracted again 0.5% (Example 7) or 1.0% (Example 8) of POMECE Olive Oil obtained by extraction is added, 100 IU of vitamin E is commonly added, and then mixed with a 250 kg blender (Mixer). The mixture was operated for a minute to uniformly prepare a feed composition for laying hens to which olive oil and vitamin E were added.

(2) Evaluation of transition amount of nutrients

According to the test design of Table 7 below, the same method for the eggs obtained by administering to the laying hens in the same manner as the method for the Examples 1-4 for the hens for laying hens prepared in Examples 5 to 8, respectively The fatty acid content, vitamin E content, and antioxidant power of were evaluated. The results are shown in Tables 9 to 11 below. For reference, the fatty acids and vitamin E content of the extra virgin olive oil and the formate olive oil itself, which are supplied fat sources, were measured and shown in Table 8 below.

Trial design division Furtherance Control Feed for basic laying hens Example 5 Basic Laying Hen + EV Olive Oil 0.5% + Vitamin E 100 IU + Natural Colorant 0.07% Example 6 Basic Laying Hen + EV Olive Oil 1.0% + Vitamin E 100 IU + Natural Colorant 0.07% Example 7 Basic Laying Hen + PM Olive Oil 0.5% + Vitamin E 100 IU + Natural Colorant 0.07% Example 8 Basic Laying Hen + PM Olive Oil 1.0% + Vitamin E 100 IU + Natural Colorant 0.07%

(Note 1) EV olive oil: Extra virgin olive oil

       PM olive oil: four maize olive oil

Table 8 is a result of examining the fatty acid composition and vitamin E content of the extra virgin olive oil and four mace olive oil. The content of oleic acid, the most important fatty acid in olive oil, was about 76% and 71%, respectively, and the vitamin E content was 530 ppm and 170 ppm, respectively.

Table 9 shows the fatty acid composition in the eggs obtained according to the type of olive oil (extra virgin olive oil, poname olive oil) and the content level (0.5%, 1.0%) added to the feed. As shown in Table 9, it was found that the fatty acid composition in the obtained egg according to the type of olive oil and the level of feeding have a significant difference (p <0.05). Fatty acids with significant differences were oleic acid, linoleic acid, α-linolenic acid, and arachidonic acid, and in particular, the content of oleic acid in olive oil was found to increase significantly in eggs as the level of addition increased. The highest content of oleic acid was found in eggs fed with 1.0% olive oil. However, the percentage of fat content in eggs was not statistically significant.

Table 10 shows the composition of vitamin E in the eggs obtained according to the type of olive oil (extra virgin olive oil, poname olive oil) and the content level (0.5%, 1.0%) added to the feed. In the group fed the olive oil-added feed compared to the normal egg, the vitamin E content in the egg was significantly increased (more than three times that of the normal egg) regardless of the type of olive oil added (p <0.05).

Table 11 shows the antioxidant power of eggs obtained according to the type of olive oil (extra virgin olive oil, poname olive oil) and the content level (0.5%, 1.0%) added to the feed method of FRSA (Free Radical Scavenging Activity (%)). It is shown as a result measured. Regardless of the type of olive oil added, the antioxidant capacity (FRSA) of eggs was more than doubled in the group fed the olive oil compared to the general eggs (p <0.05). In particular, the highest antioxidant activity was obtained in eggs obtained by feeding the diet supplemented with extra virgin olive oil 1.0% + vitamin E 100 IU, followed by the feed supplemented with formate olive oil 1.0% + vitamin E, followed by olive oil 0.5 % + Vitamin E in order.

In view of the respective examples and the test results corresponding thereto, the feed composition for laying hens according to the present invention is significantly increased in the content of oleic acid compared to the conventional laying hens feed, the content of vitamin E in eggs is 3 to It can be seen that it is 6 times increased and the antioxidant power can produce 2 to 4 times increased eggs.

As described above, according to the present invention, not only to reduce the cholesterol contained in the egg, but also to reduce the negative effects of cholesterol on the human body, and at the same time for the production of a new value-added egg that provides an antioxidant effect to the egg for egg production The feed composition and value-added eggs produced by the feeding of such compositions can be provided.

Claims (6)

Feed composition for laying hens with added olive oil. The feed composition for laying hens according to claim 1, wherein the content of olive oil is 0.3 to 1.5% by weight based on the total weight of the composition. The feed composition for laying hens according to claim 1, further comprising vitamin E. The feed composition for laying hens according to claim 3, wherein the content of vitamin E is 75 mg / kg to 150 mg / kg based on the total weight of the composition. A method for producing an egg having an enhanced oleic acid content and antioxidant activity by feeding a chicken feed composition according to any one of claims 1 to 4 to chickens. Eggs with enhanced oleic acid content and antioxidant capacity produced according to the method of claim 5.