KR20120108821A - Composition for improvement of egg-laying ratio and cholesterol content egg comprising oy-bean fermented peptide with probiotics and fulvic acid as active component - Google Patents

Abstract

PURPOSE: A composition having a low cholesterol egg production effect and an increasing effect on the oviposition rate is provided to use fermented soybean peptide and fulvic acid as active components. CONSTITUTION: A composition having a low cholesterol egg production effect and an increasing effect on the oviposition rate contains fermented soybean peptide and fulvic acid as active components. The fermented soybean peptide is obtained by fermenting soybean cake using Bacillus subtilis and Enterococcus faecium.

Description

Composition for improvement of egg-laying ratio and cholesterol content egg comprising oy-bean fermented peptide with probiotics and fulvic acid as active component }

The present invention relates to a composition having increased egg production rate and low cholesterol egg production efficacy including fermented soybean peptide and fulvic acid as active ingredients.

With increasing interest in health, what and how to eat has become an important concern for modern people. Considering the effects on the human body as well as the ingredients and calories of eating came to the era. Increasing quality of life can lead to disease caused by poor eating habits, while many healthy foods can also prevent cancer and aging. Many studies have been made on the connection between treatment and prevention of food and illness, and people's attention is also increasing.

Hypertension, cerebrovascular disease, diabetes, arteriosclerosis, and heart disease, which are well-known in Korea, have increased to 95.3 million patients in 2009 among 5 major adult diseases, an increase of 25.3% over the last 5 years (Data from Health Insurance Review & Assessment Service) By 2009, the cumulative number of patients with five major adult diseases reached a total of 41 million. In particular, atherosclerosis is rapidly increasing by 2.3 times from 230,000 to 540,000. Along with the report that high cholesterol causes arteriosclerosis in human body, cholesterol content and fatty acid composition in livestock food have become important tasks. In fact, it has been reported that egg cholesterol is not a direct cause of this disease and that dietary cholesterol taken from eggs does not affect blood cholesterol levels, but consumer sentiment for eggs is high because yolk contains high cholesterol. Was reduced. In fact, eggs are fully nutritious foods containing various nutrients such as proteins, fats, minerals, and vitamins in a balanced manner, and are excellent in digestion and absorption so that they can be easily consumed from young children to the elderly. Efforts to reduce yolk yolk cholesterol continue to increase the consumption of these eggs. Cholesterol in eggs contains 263mg / 60g, and in order to lower it, it is necessary to change the composition of fatty acids added to laying hens, which should be related to the cholesterol and unsaturated fats of the feeds. It is well known that it can be changed. It has been found that the intake of fishmeal, fish oil, seeds or vegetable oils can alter the composition of yolk fatty acids. However, differences between different feedstock materials and levels of additions still need to be studied.

Since January 2003, the egg grading system has been in operation to grade eggs according to their quality and weight. The egg grading system displays the quality of eggs and cleans them by washing and coating them. It is a system to induce. Egg grade is classified into 1+ grade, 1 grade, 2 grade, and 3 grade according to the freshness of the egg and the condition of the contents, and according to the weight, yellow eggs (68g or more), special eggs (68 ~ 60g), large eggs (60 ~ 52g), mid-range (52 ~ 44g), turbulence (less than 44g) is divided into five weight standards. In order to produce better eggs, they may try to improve productivity and egg quality by increasing energy and protein levels in laying hens.

In addition to improving egg quality, we are making efforts to feed various proteolytic enzymes, probiotics, and fermenting bacteria with feed to change the production capacity, livestock health, and change the composition of egg yolk fatty acids through laying hens. Zymogen of Bacillus subtilis (Bacillus subtilis) with live action is a powerful protein, carbohydrates have the ability to decompose and Koreans have been used as a microbial agent, as well as many relationships as deep microbial fermentation of soybean and lactic acid bacteria (Enterococcus faecalis ) produces lactic acid to make the intestinal environment acidic, reduces harmful bacteria that do not tolerate the acidic environment, and grows more beneficial bacteria that grow well in acid (Ouwehand). ). After eating the fermenting bacteria with these probiotic action, they grow rapidly in the intestines of animals. Special cell wall degrading enzymes produced during growth promote digestion and absorption of feed and inhibit the growth of pathogens. This synergistic effect makes livestock healthy and contributes to increased productivity.

In addition, feces dissolve completely, reducing odor and reducing animal pollution. The Danish Ahus University Hospital research team found that, for six weeks, a total of 200 mg of lactobacillus fermented milk containing probiotics (high protein, active peptides, and probiotics) decreased 14.3 mg / dl of average cholesterol, and low-density lipoprotein cholesterol (LDL) was harmful to the body. ) Also significantly decreased. Based on these data, feeds containing soy protein, probiotics, fermented bacteria, and various enzymes were fed to laying hens, and a control group fed with normal feed was used for fermented soy protein and fulvic acid through egg production, egg weight, egg sensory test and cholesterol analysis. The effect of was tested.

The problem to be solved by the present invention is to provide a composition having an increased efficacy and low cholesterol egg production efficiency, including the fermented soybean peptide and fulvic acid as an active ingredient based on the above-described experiment.

According to an aspect of the present invention,

Fermented soybean peptide and fulvic acid is characterized in that it comprises an active ingredient to provide a composition having increased egg production rate and low cholesterol.

In the composition according to the present invention, the fermented soybean peptide is preferably used soybean meal fermented with Bacillus subtilis and Enterococcus faecium .

According to the present invention, the egg production rate and egg productivity and egg suppression effect were measured in laying hens fed fermented soybean peptide and fulvic acid. This rose above 5%.

In addition, fermented soybean peptides and fulvic acid incubated egg hens were 76.6%, which was more than 10% higher than the control group. In addition, the ratio of egg yolk increased more than 100% compared to the control group, and the egg was less than 200% lower than the control group. Eggs produced from fermented soybeans and ferbic acid fed egg were more vividly colored in egg yolk and eggshell. The eggshell was harder to reduce the incidence of blue, and the egg taste was higher and less fishy. . Cholesterol content of egg yolk decreased about 30% more than the control group. Based on these results, it is possible to produce high protein low cholesterol eggs due to the enzymes and soybean peptides produced by fermented soybeans and fermented soybeans in laying hens. Is estimated.

1: Cholesterol concentration measurement results in egg yolk by the Bloor method.
2 is a graph showing the results of measuring cholesterol concentration in egg yolk by the Sperry method.

1. Materials and Methods

(1) fermented soybean Peptides P3 - Dash Wow fulvic acid

Soybean Meal Bacillus subtilis and Enterococcus Soy-bean fermented peptide with probiotics fermented with faecium was named P3-dash and was used as feed additive in laying hens. Fulvic acid extracted with natural humic substances was also used as feed additive.

(2) P3 - Dash Wow fulvic acid  By supplementary feed Spawn rate  Test

In order to investigate the change of egg production by dietary supplementation with P3-Dash and fulvic acid, the 165-day-old laying hens from Asan Guilin Farm were divided into two groups. One group fed only general poultry feed, and the other group fed normal chicken feed with 0.2% P3-Dash from January 28 to February 6, then between February 7 and February 16. P3-Dash and 0.02% of fulvic acid were added to the feed, and egg production and egg weight were measured.

(3) sensory test

Twenty sensory evaluation groups evaluated the eggs by sensory tests such as egg, egg white, egg yolk color, eggshell thickness, and egg taste.

(4) In egg yolk  Cholesterol Extraction and Cholesterol Concentration

After egg white and egg yolk were separated from eggs, only egg yolk was collected using a syringe. Cholesterol was extracted by 10 times treatment with reagents by Bloor method and Sperry method. Bloor extract is 3: 1 for Ethanol and Ether, and Sperry extract is 1: 1 for Aceton and Ethanol. Treat the above reagents and heat for 10 minutes. After centrifugation, 1 ml of the supernatant is extracted. The content of extracted cholesterol was analyzed using an automated blood chemistry analyzer (Human 180, German).

2. Results and discussion

(1) eggs Production rate  increase

Laying hens fed P3-dash and fulvic acid supplements had an egg yield of 85%, an improvement of 1-2% compared to the control group, and an average weight gain of more than 5%, despite differences in production yields compared to the control group that consumed only normal feed. .

Laying hens fed P3-dash and fulvic acid supplements had an increase of more than 10% compared to the control producing 66.2%, with 76.6% of eggs and special eggs. In addition, the ratio of egg yolk increased more than 100% compared to the control group, and 200% compared to the control group.

Increasing egg production, egg weight, egg yolk, and number of egg eggs are believed to be caused by the combination of soy peptide and probiotic, P3-dash, and fulvic acid. See Egg Count of Table 1 and Egg Weight Table of Table 2 below).

size of eggs P3-dash treated group Normal group Wang Ran 73.5 73.6 Specialty 64.4 64.4 Disturbance 57.7 58.1 Rebellion 53 52.6 turmoil 0 54.9 Etc 0 85.6

size of eggs P3-treated group Normal group Wang Ran 70 4.3 Specialty 67.4 61.9 Disturbance 22.3 30.6 Rebellion 1.1 2.9 turmoil 0 0.1 Etc 0 0.2

(2) sensory evaluation

The color of egg yolk and eggshell was clear and eggshell was hard and egg taste was higher and less fishy than control. The reason why the egg tastes so good and less fishy is Bacillus , a live bacterium contained in P3-Dash. subtilis and Enterococcus It is estimated that the production of high protein and low fat is due to the promotion of lipid metabolism by the enzyme of faecium and the increase of protein component of soybean peptide fermented with soybean meal. In particular, the drop in cholesterol content and vivid color in egg yolk may be the result of the protein's taste. The color and firmness of egg yolk and eggshell are thought to be due to increased peptide content. In addition to the enzymes produced by viable bacteria, this lipid reduction may be associated with the promoting of lipid metabolism and antioxidant activity of fulvic acid.

(3) reduction of cholesterol

Laying hens fed P3-Dash and fulvic acid supplements produced low-cholesterol eggs with less than 30% cholesterol content in egg yolks, compared to controls. The reason why cholesterol content was decreased 30-35% in the most important egg yolk in this study was estimated to be the effect of fulvic acid, which is excellent for enzyme and lipolysis by probiotics. Figure 2 and the cholesterol concentration measurement result in egg yolk by the Sperry method).

3. Conclusion

According to the present invention, the egg production rate and egg productivity and egg suppression effect were measured in laying hens fed fermented soybean peptide and fulvic acid. This rose above 5%.

In addition, fermented soybean peptides and fulvic acid incubated egg hens were 76.6%, which was more than 10% higher than the control group. In addition, the ratio of egg yolk increased more than 100% compared to the control group, and the egg was less than 200% lower than the control group. Eggs produced from fermented soybeans and ferbic acid fed egg were more vividly colored in egg yolk and eggshell. The eggshell was harder to reduce the incidence of blue, and the egg taste was higher and less fishy. . Cholesterol content of egg yolk decreased about 30% more than the control group. Based on these results, it is possible to produce high protein low cholesterol eggs due to the enzymes and soybean peptides produced by fermented soybeans and fermented soybeans in laying hens, and metabolic balance and lipolysis effect by fulvic acid. Is estimated.

Claims (2)

 Fermented soybean peptide and fulvic acid as an active ingredient, characterized in that to increase the egg production rate and low cholesterol egg production efficacy. The composition of claim 1, wherein the fermented soybean peptide is prepared by fermenting soybean meal with Bacillus subtilis and Enterococcus faecium .

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