KR20080086719A - Fermentation composition containing mountain herbs for livestock farming - Google Patents

Abstract

A fermentation composition for livestock farming, and a method for producing meat by using the composition are provided to reduce the mortality rate even without using an antibacterial agent and to improve the quality of meat. A fermentation composition for livestock farming comprises an extract of medical herb. Preferably the medical herb comprises Taraxacum Platycarpum H. dahlst, Crataegus pinnatida BGE., Chrysanthemum zawadskii Herbich, Poria cocos Wolf, Salvia miltiorrhiza Bunge, Rubus chingii Hu., Lonicera japonica THUNB., Atractylodis Rhizoma alba, a jujube, and Glycyrrhizae Radix. Preferably the extract is extracted by using vinegar.

Description

Fermentation composition containing mountain herbs for livestock farming {Fermentation composition containing mountain herbs for livestock farming}

Figure 1 shows a manufacturing process of the fermentation composition for animal husbandry containing Sanyacho extract.

The present invention relates to a livestock fermentation composition containing wild vinegar extract, and more particularly, to a liquid fermentation composition for livestock prepared by natural fermentation step using wild vinegar extract using vinegar.

In the past decades, our livestock industry has used antibiotics universally to promote the prevention and treatment of livestock and the growth of livestock, improve feed efficiency, and improve livestock productivity. However, the use of antibiotics is increasingly regulated in that the use of antibiotics for the purpose of promoting growth is gradually increased in that the resistance of microorganisms to increase resistance and the efficacy of the antibiotics decreases or remains in livestock products, which adversely affects the human body. have. As a matter of fact, the problem of remaining foreign substances in livestock products is often causing an objection, and as a direct obstacle to pork exports to Japan, there is an urgent need for alternatives to antibiotics.

As an alternative to solve this problem, fermented feeds using microorganisms are proposed. Most of them consist of a single species, mainly fungi (yeasts, molds), and improve the feed efficiency to reduce the amount of feed, or to reduce the mortality economic benefits of livestock farmers, nutritional control of livestock growth and It is effective in preventing disease and reducing stress.

Pogongyoung is a scientific name of dandelion, not only inhibits liver degeneration of fat, but also has diuretic and bile secretion-promoting effects. In addition, it has the effect of healthy stomach and healthy health, which improves the overall digestive system and is effective in dyspepsia, and it is used to treat stomach ulcer and stomach cancer. Also effective. In addition, it has the function of lowering body heat and releasing heat poisoning, food poisoning, and body disease, which removes tuberculosis and boils, and is effective for food poisoning.In the private sector, when breast milk is not properly secreted, it has been used as a tear agent for mastitis or breastfeeding. It is a medicinal plant known to be effective.

Sansa is a deciduous broad-leafed arborescent, mainly grown as a medicinal herb. It contains quercetin and anthocyanin and is rich in vitamin C. It is a medicinal plant that is known to be effective in removing blood, hypertension and joint pain.

Gujeolcho is a perennial herbaceous plant belonging to the chrysanthemum family, and has been effective for women's diseases and indigestion such as menstrual irregularity, uterine cold, and infertility.

Baekbongryeong is effective for edema or diuretic defects caused by abnormal urination. It is a medicinal plant used for gastric constant, jigal, palpitation, and soothing.

Dansam (蔘) is a commonly used herbal medicine, and has the function of preventing or treating stroke, inhibits myocardial contraction, dilates coronary arteries and increases the amount of vein. In addition, there is a function to expand blood vessels to lower blood pressure, increase the action of circulating blood flow, and also inhibits aggregation of blood cells and platelets. In addition, it is a medicinal plant that has the function of protecting the liver by preventing liver damage and promoting the regeneration of liver cells.

Bokbunja is a deciduous shrub of the family Rosaceae, and its fruits are used as herbs for cold, jigal, and tonic.

Gold and Silver Bud is a bud of Lonicera japonica Thunberg or its varieties. It is used when heat is fevered, when the chest is stuffy and thirsty, and it is good for inflammation. Discharge. Pharmacological action has been reported antibacterial, anti-inflammatory, antipyretic, leukocyte phagocytosis, central nervous system excitability, serum cholesterol lowering, ulcer prevention effect.

Baekchul is a plant belonging to the genus Asteraceae, and its active ingredients include atlactylol and atractylonen. In animal experiments, it promotes the secretion of digestive enzymes, diuretic effect and sedation. It was. The weakness is mild and the taste is bitter and sweet. Efficacy in health and digestion is excellent for chronic digestive problems, enteritis, diarrhea and appetite. It is especially effective for people who have no appetite after illness, weak body and sweat a lot. In addition, there is also a diuretic effect of nephritis edema or pregnant women's edema is used a lot. It is weak but has the effect of lowering blood sugar and activating the function of the liver.

Jujube is one of the fruits that make sweet, it is effective in weak constitution due to weak stomach, replenishes blood, has nerve stabilizing effect, and also lowers cholesterol and anti-cancer effect.

It is a perennial herbaceous plant belonging to the licorice legume, which is effective for indigestion, anorexia, gastric duodenal ulcer, infectious hepatitis and general inflammation.

On the other hand, the production of the fermentation composition and the meat using the sanyacho extract of the present invention has not been reported yet.

An object of the present invention is to provide a fermentation composition for livestock containing a wild grass extract.

Another object of the present invention to provide a method of producing meat, characterized in that for feeding the fermentation composition to livestock.

The present invention for achieving the above object provides a fermentation composition for livestock containing a wild grass extract.

The present invention provides a method of producing meat, characterized in that to feed the fermentation composition to livestock.

Hereinafter, the present invention will be described in detail.

The present invention provides a livestock fermentation composition prepared through the step of natural fermentation using wild vinegar extract using vinegar.

For the fermentation composition, San Yacho preferably contains Pogongyoung, Sansa, Gujeolcho, Baekbongryeong, Dansam, Bokbunja, Geummihwa, Baekchul, Jujube and Licorice.

After crushing the wild vinegar using brewing vinegar can extract the active ingredient of wild vinegar.

In the present invention, each of the above-mentioned wild vinegar in concentrated brine vinegar can be extracted at low temperature to obtain a wild vinegar extract.

In the present invention, the extraction of wild vegetables may be extracted separately or mixed by extracting each wild vegetables.

The brewing vinegar is heated to a temperature of 60 ~ 70 ℃ and concentrated until the amount is halved, and each of the concentrated brewing vinegar and pogongyoung, sansa, gujeolcho, Baekbongryeong, Dansam, Bokbunja, Geumeunhwa, Baekchul, By adding jujube and licorice to each other and keeping the above temperature at low temperature, each of the wild vinegar extract can be obtained.

It is preferable to filter each of the wild vinegar extract using a filter of 10 ~ 20㎛, or centrifuged at 15,000rpm for about 20 minutes to remove the residue. The filtered or centrifuged product may be mixed in the same ratio to obtain a wild grass extract.

The mixed wild vinegar extract is naturally fermented at 20-30 ° C. for 15-30 days to prepare a fermentation composition containing the wild vinegar extract.

Fermentation of natural fermentation is preferably put for about 15-30 days to maintain the 20-30 ℃ in the dark after putting the extract prepared above in the porcelain jar.

The microorganisms involved in natural fermentation of natural fermentation period of Acetobacter aceti strong acetic acid and heat the zymogen and general chosangyun of Acetobacter schuetzenbachii, A. ascendans, A. gengenum , A. mesoxydans, A. melanoogenum, A. suboxydans It can be expected to be fermented and aged by such or other useful microorganisms. This is because there is a great difference in taste and quality between products that have undergone natural fermentation and those that have not undergone fermentation.

The present invention can feed the fermentation composition to livestock to produce meat of good quality.

The livestock may be selected from any one or more of pigs, cows, chickens, ducks.

According to a preferred embodiment of the present invention, by feeding the fermentation composition for livestock containing wild vinegar extract to pigs and broilers, various effects such as prevention of disease as well as high-quality meat production, mortality reduction without the use of antibiotics have been demonstrated.

By using the fermentation composition of the present invention, the antibiotic-free poultry and pig farming business can be developed into a local specialty business to create safe foods without using antibiotics and antimicrobials as well as livestock farm income. In addition, it is possible to improve the quality of meat due to the side effects of poultry and pigs raised with non-antibiotic, and to actively seek high value-added business through high-quality meat brand business and franchise business.

Hereinafter, the present invention will be described in more detail with reference to the following examples. However, these examples are proposed to explain the present invention in more detail, and the scope of the present invention is not limited thereto.

<Example 1> Preparation method of wild vinegar extract using vinegar

Sanyachocho extract was prepared using vinegar.

Steamed rice and cooked gourd rice, add 20 parts by weight of a mixture of koji, malt powder, Sikhye and yeast to 100 parts of gourd rice, mix it evenly, and make it with clean water, and ferment mature at 30 ° C for 20 days to make brewed vinegar It was.

60 liters of the brewed vinegar was heated to a temperature of 70 ℃ and concentrated until half the amount. 3 l of the concentrated brewed vinegar was added to each of the 10 extractors, 1 kg of poongongyoung in the first heating extractor, 1 kg of hawthorn in the second heating extractor, 1 kg of gujeolcho in the third extractor, and 1 kg of Baekbongryeong in the fourth extractor, 5 Add 1kg of Dansam extract, 1kg of bokbunja in 6th extractor, 1kg of gold and silver coin in 7th extractor, white extract in 8th extractor, jujube in ninth extractor, jujube in ninth extractor, and licorice in 10th extractor. Re-concentrate until The re-concentrated mixed solution was filtered through a 20 μm filter or centrifuged at 15,000 rpm for about 20 minutes. The filtered or centrifuged product was mixed in the same ratio to prepare an extract of wild vinegar.

Example 2 Preparation of Fermentation Composition

A livestock fermentation composition was prepared, containing the wild vinegar extract prepared in Example 1. 20 l of the wild vinegar extract prepared in Example 1 for fermentation of natural fermentation was put in a porcelain jar and left at 30 ° C. in the dark for 30 days. Naturally fermented product has a merit of sensual taste and has the advantage of maintaining a constant quality after the aging period.

Table 1 shows the results of component analysis of the products prepared by natural fermentation. The highest water content was found among the common ingredients, followed by total acid, crude ash, crude protein, and crude fiber.

 TABLE 1 Constituents of the Fermentation Composition

Composition content Crude protein 0.5% Crude fiber 0.2% moisture 92.2% View minutes 0.6% Total 6.5 w / v%

Example 3 Swine Breeding Using Fermentation Composition

1) Fermentation composition feeding method

1000 ℓ of water per 1 ℓ of fermentation composition prepared in Example 2 was fed about 6.7 ℓ per pig per day, and the general formula feed was equally fed to the fermentation composition feed and control. The control group received normal drinking water instead of the fermentation composition. The fermentation composition was administered to 300 pigs and no antibiotics were used. If the production cost is not considered, it would be better to increase the amount of fermentation composition. However, in consideration of manufacturing cost, 1000 ℓ of water per 1L of fermentation composition was mixed to determine the conditions for feeding about 6.7 liters per pig per day. It was. However, this condition is not limited to the best condition, and even if the amount is increased, the effect can be expected to be better. In terms of the effects of pig breeding, diarrhea and respiratory diseases are usually common, but these diseases are almost eliminated by feeding the fermentation composition, and the environment of the house is improved. That is, as a result of feeding the fermentation composition, even though no antibiotics were used, it did not suffer from diseases such as diarrhea and respiratory diseases, and the odor caused by ammonia, amines, hydrogen sulfide, etc. was significantly reduced. There were also side effects that improved.

On farms, about 30-40 (2.5-3.3%) of the 1,200 pigs previously raised for various reasons died in a year, but the mortality rate was 0% as a result of feeding the fermentation composition for about a year. No pigs were killed, and incomes were also increased due to cost savings and antibiotic cost reduction.

2) Swine by Fermentation Composition

By feeding the fermentation composition, compared to the control group fed only the general feed, the immunity is enhanced and the meat grade is higher than the pork without the fermentation composition without exposure to diseases such as diarrhea or respiratory disease. Some have been preserved. That is, the pork produced by feeding the fermentation composition was very excellent in meat quality, and there was almost no bad smell peculiar to the pork, so that people who did not like pork had a result in favor of pork fed the fermentation composition. In the case of pork belly, for example, there was no peculiar bad smell of pork and the meat texture was soft and chewy. It was judged that the meat quality was improved due to the change of fat component and amino acid composition of pork belly.

In the case of piglets, the fermented composition was fed and shipped for about 150 days from the age of 22 days until shipping.

In the case of sows, fertility was improved after feeding the fermentation composition, so that about 30% of fertility before fermentation was given, and the fertility rate was 100% after feeding. That is, in the case of sows fed fermentation composition, all 10 sows were fertile, and in the case of using normal feed as a control, only 2 of 7 sows were fertilized to fertilize sows. Was very excellent.

In addition, in the case of using a general feed, the sow flows when the sows are reared, or the offspring are often killed due to poor development, so that the sows fed the fermentation composition have a survival rate of about 60%. It was abundant and showed almost 100% survival rate without the choice of piglets. Table 2 summarizes the results of the amount of fermentation composition supplemented and the presence or absence of antibiotics.

<Table 2> Summary of Fermentation Composition Usage and Use of Antibiotics

  Item Fermentation composition salary days 60 days (2 months before shipping) 90 days (3 months before shipping) 120 days (4 months before shipping) 150 days (until shipment) Shipping Weight (kg) 100-110 100-110 100-110 100-110 Fermentation Composition 2,000 l (2 tons) of water + 2 l of fermentation composition → 300 min / day Fermentation Composition Usage (L, L) 120 180 240 320 Use of antibiotics No use with fermentation composition salary No use with fermentation composition salary No use with fermentation composition salary No use with fermentation composition salary Cost savings by reducing mortality Cost savings due to the reduced number of money lost. (The mortality rate is almost 0% after the fermentation composition is fed) High grade meat production increases meat grade Because of the high price, cost reduction is possible. Reduction of drug value such as antibiotics It rarely uses drugs such as antibiotics, so the value is saved.

3) Advantages of Feeding Fermentation Composition

The advantages obtained by feeding the fermentation composition were as follows.

end. Significantly lowered mortality has resulted in cost savings.

I. As a result of sensory evaluation, meat taste was much better than normal pork, and meat quality was improved to almost no smell of pork.

All. By improving the immunity of money, it has the power to resist various diseases.

la. Antibiotic diets could be reared without using antibiotics.

hemp. Producing high-quality meat with a fermentation composition could be shipped at a price higher than ordinary pork in terms of price, so there was little burden for cost increase due to fermentation composition.

bar. The barn environment has been improved by reducing the odor of the barn than in general feed.

As described above, the present fermentation composition may have various advantages, and it is possible to breed without using antibiotics, which is a very meaningful result as an alternative to the use of antibiotics in the past.

4) Physicochemical Analysis of Pork

The results of physicochemical analysis of the pork that were completed after 150 days of breeding were completed from piglets were shown in Tables 3-7.

Constituent amino acid is a component of the protein constituting the meat part, showing a higher content of constituent amino acid in pork fed fermentation composition, especially essential amino acid (amino acid that is not synthesized in the body) should be consumed as food. The increase was significantly higher than that of the normal pork, which was the only control group. That is, the increase in the amount of essential amino acids in the constituent amino acids showed an increased value of 232.7 mg% in the fermented composition fed pork compared to the general feed fed pork, and the free amino acid contained in the gravy or present in the free state between the meats. In the case of 122.2mg% increased content was determined to have a good effect on the taste of meat.

The total amino acid increase (Table 4) showed constituent amino acids and free amino acids of 504.9 mg% and 85.7 mg%, respectively, indicating that there was a change in meat quality and the taste could be affected by the fermentation composition supplement.

<Table 3> Composition and free amino acid comparison of fermented composition-said pork and general pork

Kinds Component Amino Acid (mg / 100g) Free Amino Acid (mg / 100g) Remarks Fermentation composition salary pork Regular pork Ingredient difference Fermentation composition salary pork Regular pork Ingredient difference Aspartic Acid (Asp) 1585.9 1520.9 ▲ 65 15.3 6.6 ▲ 8.7 * Threonine (Thr) 771.1 757.2 ▲ 13.9 19.7 3.9 ▲ 15.8 Essential amino acids Serine 816.8 825.6 ▽ 8.8 3.0 ND ▲ 3.0 Glutamic Acid (Glu) 2661.0 2713.1 ▽ 52.1 13.5 52.5 ▽ 39.0 Glycine 776.6 721.9 ▲ 54.7 24.6 19.0 ▲ 5.6 Alanine (Ala) 1074.0 1080.4 ▽ 6.4 24.6 61.3 ▽ 36.7 Valin 660.4 614.6 ▲ 45.8 26.8 0.1 ▲ 26.7 Essential amino acids Methionine (Met) 352.5 339.4 ▲ 13.1 18.6 4.6 ▲ 14.0 Essential amino acids Isoleucine (Ile) 507.7 463.4 ▲ 44.3 18.6 5.1 ▲ 13.5 Essential amino acids Leucine (Leu) 1314.9 1285.0 ▲ 29.9 30.7 8.2 ▲ 22.5 Essential amino acids Tyrosine (Tyr) 491.2 438.4 ▲ 52.8 9.4 4.8 ▲ 4.6 Phenylalanine (Phe) 765.0 687.1 ▲ 77.9 17.7 5.6 ▲ 12.1 Essential amino acids Lysine 1409.3 1401.5 ▲ 7.8 21.7 4.0 ▲ 17.7 Essential amino acids Histidine (His) 582.6 445.9 ▲ 136.7 10.9 3.2 ▲ 7.7 Arginine (Arg) 1134.1 1169.0 ▽ 34.9 ND ND - Proline (Pro) 656.6 591.4 ▲ 65.2 16.2 6.7 ▲ 9.5 Sum 15559.7 15054.8 ▲ 504.9 271.3 185.6 ▲ 85.7

* ND: not detected

<Table 4> Essential amino acid and total amino acid increase in fermented composition-said pork and general pork

 Kinds Component Amino Acid (mg / 100g) Free Amino Acid (mg / 100g) Remarks Fermented composition salary pork Regular pork Ingredient difference Fermentation composition salary pork Regular pork Ingredient difference Essential amino acid increase 5,780.9 5,548.2 ▲ 232.7 153.8 31.5 ▲ 122.2 7 kinds Total Amino Acid Growth 15,559.7 15,054.8 ▲ 504.9 271.3 185.6 ▲ 85.7 16 kinds

Fatty acids were analyzed to determine the change in fat as well as the amino acid content of pork reared with fermentation composition (Table 5). As a result, it was found that the content of saturated fatty acids decreased and the content of polyunsaturated fatty acids (PUFA), which is an essential fatty acid, increased. That is, the content of saturated fatty acids decreased by 2.68%, and polyunsaturated fatty acids increased by 2.61% (Table 6). It can be seen from this result that the saturated fatty acid decreases and the unsaturated fatty acid increases, the sensory taste decreases a lot, and the high-quality meat is produced with almost no peculiar smell peculiar to pork.

<Table 5> Contents of Pork Fatty Acids Constituting Fat

              Classification Type Fermentation Composition Salary Pork (%) Regular Pork (%) Content difference (%) Remarks Lauric acid (C ₁₂ ) 0.08 0.08 0.00 Myristic acid (C ₁₄ ) 1.32 1.35 ▽ 0.03 Palmitic acid (C ₁₆ ) 23.75 24.67 ▽ 0.92 Palmitoleic acid (C _{16: 1} ) 2.16 1.99 ▲ 0.17 Stearic acid (C ₁₈ ) 12.05 13.81 ▽ 1.76 Oleic acid (C _{18: 1} ) 42.25 42.68 ▽ 0.43 Linoleic acid (C _{18: 2} ) 13.54 11.21 ▲ 2.33 Essential fatty acid Arachidic acid (C ₂₀ ) 0.20 0.24 ▽ 0.04 Linolenic acid (C _{18: 3} ) 0.89 0.65 ▲ 0.24 Essential fatty acid Arachidonic acid (C _{20: 4} ) 0.20 0.16 ▲ 0.04 Essential fatty acid Total of palmitic acid, stearic acid, oleic acid, linoleic acid 90.54 92.37 ▽ 0.21 93% of pork and tallow

<Table 6> Comparison of Saturation and Unsaturated Fatty Acid Growth Rate

구 분 종류

Classification Type Fermentation Composition Salary Pork (%) Regular Pork (%) Content difference (%) Remarks Saturated fatty acids Palmitic acid (C ₁₆ ) 23.75 24.67 ▽ 0.92 Stearic acid (C ₁₈ ) 12.05 13.81 ▽ 1.76 % Reduction ▽ 2.68 Unsaturated fatty acids Linoleic acid (C _{18: 2} ) 13.54 11.21 ▲ 2.33 Essential fatty acid Linolenic acid (C _{18: 3} ) 0.89 0.65 ▲ 0.24 Essential fatty acid Arachidonic acid (C _{20: 4} ) 0.20 0.16 ▲ 0.04 Essential fatty acid % Increase ▲ 2.61

In addition to fatty acid analysis, the total cholesterol content of normal pork and fermentation composition supplements closely related to cardiovascular disease were compared (Table 7). As a result Fermented composition fed pork showed 9.27mg% lower cholesterol content than total pork in total cholesterol content, and the effect on the quality of meat by fermented composition was interpreted as a very meaningful result. It became.

Table 7 Comparison of Fermentation Composition Feed and Total Cholesterol Contents in Normal Pork

division Fermentation composition salary pork Regular pork Remarks Total Cholesterol Content (mg / 100g) 48.81 58.08 ▽ 9.27

5) Sensory test of pork

The sensory test of the fermented composition-supplied pork and the normal pork, a control, was carried out to compare and evaluate the preference between the two pork (Table 8). As a result, the bad smell peculiar to pork was clearly distinguished, and the fermented composition-supplyed pork showed very high sensory preferences because of its savory and chewy taste.

<Table 8> Sensory test results of fermented composition-said pork and general pork (Panel: 25)

Item preference Remarks Fermentation composition salary pork Regular pork I do not know Pig smell 23 people (92%) 1 person (4%) 1 person (4%)  Bad smell peculiar to pork Soft and chewy taste 22 people (88%) 2 people (8%) 1 person (4%) Comparison of the fat taste Whole flavor 24 people (96%) 0 1 person (4%)

Example 4 Broiler Broiler Using Fermentation Composition

1) Fermentation composition feeding method

The broiler was raised by feeding the fermentation composition prepared in Example 2. General blended feed was equally fed to the fermented composition feed and control. The control group received normal drinking water instead of the fermentation composition. Fermentation composition feeding group was fed for 4.5 days (water + fermentation composition) per broiler for 1 to 4 breeding 32 days. Breeding of broilers was conducted four times and the results were summarized.

For comparative analysis, broilers raised during the same period were fed with the general feed of N company, a large feed company, as a control.

2) Overall Breeding Results of Broilers

As shown in Table 9, not only antibiotics or antimicrobials can be used for broiler broiler breeding, but also high-quality meat can be produced.

<Table 9> Breeding Results of Broilers

       Breeding count item Primary breeding result Second breeding result 3rd breeding result 4th breeding result Breeding day 32 days 32 days 32 days 32 days Fermentation Composition Salary (Marts) 14,000 25,000 numbers 27,000 28,000 Antibacterial and Antibiotic Usage Antimicrobial use history-3 days after chick stock-2 days 3 days-No use afterwards. Antimicrobial Use History-3 days after chick stock-No use afterwards. Antibacterial, Antibiotic: No use separately. Antibacterial, Antibiotic: No use separately. Growth rate (%) 95 96 98 98 Mortality (%) 5 4 2 2 Fermentation Composition (ℓ) 63 112.5 121.5 126   * Secondary effect: The chicken's meat is chewy compared to other chickens and has almost no smell of chickens.

3) Analysis of breeding result chicken

The composition and free amino acids of fermented composition fed broiler and control broiler were analyzed (Table 10). As a result, the contents of constituent amino acid and free amino acid increased by 1,041.7 mg% and 20.5 mg%, respectively, and the source of organoleptic taste was judged to be due to the increase of constituent amino acid.

In addition, the fermentation composition fed broiler decreased the content of saturated fatty acid by 7.72% and increased the content of polyunsaturated fatty acid (PUFA), which is an essential fatty acid, by 8.14%, resulting in a reduced taste and a fresh taste (Table 11).

Table 10: Essential Amino Acids and Total Amino Acid Increases in Chicken Fermented Compositions

        Category Type Component Amino Acid (mg / 100g) Free Amino Acid (mg / 100g) Remarks Fermentation Composition Salary General Chicken Ingredient difference Fermentation Composition Salary General Chicken Ingredient difference Essential amino acid increase 6442.6 6163.6 ▲ 279.0 220.5 192.5 ▲ 28.0 7 kinds Total Amino Acid Growth 17285.1 16243.4 ▲ 1041.7 517.4 496.9 ▲ 20.5 16 kinds

Table 11 Saturation and Saturation Fatty Acids Growth Rate

               Classification Type Fermented Composition Feed Chicken (%) Common Chicken (%) Content difference (%) Remarks Saturated fatty acids Palmitic acid (C ₁₆ ) 19.70 24.58 ▽ 4.88 Stearic acid (C ₁₈ ) 5.96 8.80 ▽ 2.84 % Reduction ▽ 7.72 Unsaturated fatty acids Linoleic acid (C _{18: 2} ) 30.18 22.56 ▲ 7.62 Essential fatty acid Linolenic acid (C _{18: 3} ) 1.96 1.52 ▲ 0.44 Essential fatty acid Arachidonic acid (C _{20: 4} ) 0.20 0.12 ▲ 0.08 Essential fatty acid % Increase ▲ 8.14

4) Sensory test

In order to examine the correlation between the composition, essential amino acid content, polyunsaturated fatty acid content and meat quality, the sensory test of fermented composition fed chicken and control chicken was used (Table 12). The overall taste of the chicken fed the fermentation composition was very good compared to the general poultry, and the chewy taste was about the same as compared to the native chicken. In particular, the chewy taste of breast meat was very characteristic for chickens bred for 32 days, and it was judged that the constituent amino acid increased, affecting meat quality and producing chewy taste.

<Table 12> Sensory Test Results of Fermented Compositions

            Category Item preference Remarks Fermented Composition Feed Chicken General poultry I do not know Chicken smell 15 people (75%) 3 people (15%) 2 people (10%)  The smell of chickens Chewy taste 20 people (100%) 0 0 Comparison of the puffiness of chicken breasts Overall taste 20 people (100%) 0 0

Example 5 Laying Hens Using Fermentation Composition

1) Laying hens

Laying hens receive eggs from breeding companies for about 10 weeks (70 days) to raise eggs and produce eggs. Eggs are usually produced after 4-6 months, with egg production rates of 80-90% up to about 1 year (actual egg production months are 8 months).

2) Fermentation composition feeding method for laying hens

Feeding the fermentation composition in laying hens was fed to 1,500 liters (1 ton) of drinking water in a fermentation composition dilution and fed for 3,500 water, an average of about 286ml for 1 water per day. General blended feed was equally fed to the fermented composition feed and control. The control group received normal drinking water instead of the fermentation composition.

3) Observations

The control group that did not receive the fermentation composition had about 3 to 5 (about 3%) mortality a day due to diarrhea and respiratory disease.However, the mortality rate was significantly lower after feeding the fermentation composition in drinking water for 3 months or longer. There was almost no mortality even though no antibiotics and growth accelerator were used until 1 year after fermentation composition supplementation.

In addition, it is believed that the fermentation composition of the fermentation composition is very excellent because of the redness and vitality of the chicken crust, and it enhances the immune function of the chicken by enhancing the immune function due to the characteristics of the vinegar and the herbal medicine used. The death rate was estimated to be lowered.

4) Analysis of Laying Eggs

In general, eggs are composed of egg white and egg yolk, which is almost nutritious food. However, egg whites are not a problem as protein, but the yolks are high in triglycerides and cholesterol, which may cause adult diseases. Therefore, it was analyzed whether the content of neutral lipid and cholesterol of laying hen eggs fed fermentation composition was different from that of conventional eggs.

As shown in Table 13, in the total weight of eggs, the eggs of fertilized eggs fed fermentation composition were found to be excellent eggs weighing about 8 g more than the normal eggs and about 4 g more than other eggs. The yolk weight of the fermented composition fed fertilized eggs was 2-3g higher than that of control eggs.

In triglycerides, fermented composition fed fertilized eggs showed lower contents than control eggs and control eggs, and total cholesterol also showed lower contents than fertilized eggs. High-density lipoprotein (HDL) cholesterol is the higher cholesterol, which is called 'good cholesterol'. It has also been shown to affect cholesterol composition.

Cholesterol, commonly referred to as low-density lipoprotein (LDL) cholesterol, is called `` bad cholesterol '' and the higher the value, the lower the levels of fertilized fertilized eggs fed fermentation composition. The fertilized eggs showed high values.

Table 13 Lipid Analysis of Egg Yolk

    Item division Gross weight (g) Egg yolk weight (g) Neutral Lipid Triglyceride (mg / 100g) Total cholesterol (mg / 100g) HDL-cholesterol (mg / 100g) LDL-cholesterol (mg / 100g) Control General Egg 58.01 ± 0.53 ^* 13.81 ± 0.41 8,486 ± 72 582 ± 37 655 ± 49 339 ± 47 Control fertilized egg 61.77 ± 0.57 16.44 ± 0.38 7,896 ± 53 522 ± 26 671 ± 33 283 ± 18 Fermented composition salary fertilized egg 65.92 ± 0.65 16.64 ± 0.35 7,770 ± 49 513 ± 20 800 ± 36 174 ± 21

^* Mean ± standard deviation (n = 3)

As described above, the fermentation composition for livestock containing the wild vinegar extract of the present invention has diarrhea or respiratory disease without using antibiotics or growth accelerators in livestock due to the physiological activity of various wild vinegars and the improvement of the constitution of alkaline vinegar. It is effective in gaining weight, producing high quality meat, reducing mortality, and improving the livestock environment without getting sick.

Claims (5)

Fermentation composition for livestock containing wild vinegar extract. The fermentation composition of claim 1, wherein the wild grass contains pogongyoung, hawthorn, gujeolcho, baekbongryeong, dansam, bokbunja, gold and silver, baekchul, jujube and licorice. The fermentation composition according to claim 1, wherein the wild vinegar extract is extracted at low temperature by adding wild vinegar to concentrated brewed vinegar. A method of producing meat, characterized by feeding the fermentation composition of claim 1 to livestock. The method of claim 4, wherein the livestock is selected from one or more of pigs, cattle, chickens, ducks.

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