KR20120130505A

KR20120130505A - Layer chicken feed additives containing germinated and fermented soybean for physiological activity of antibiotic and antioxidant and manufacturing method thereof

Info

Publication number: KR20120130505A
Application number: KR1020110048489A
Authority: KR
Inventors: 김진만; 정우석
Original assignee: 건국대학교 산학협력단
Priority date: 2011-05-23
Filing date: 2011-05-23
Publication date: 2012-12-03

Abstract

PURPOSE: A feed additive for egg laying chicken containing germinated and fermented soybeans, and a producing method thereof are provided to replace the usage of antibiotics by producing an alternate agent. CONSTITUTION: A producing method of a feed additive for meat chicken comprises the following steps: soaking soybeans in distilled water for 8-12 hours at room temperature after washing; germinating the soybeans in an incubator at 10-25 deg. C for 1-2 days; steaming the germinated soybeans at 110-130 deg. C for 15-20 minutes, and injecting Monascus sp. Into the soybeans; fermenting the soybeans in the incubator at 10-25 deg. C for 1-3 days; drying the fermented soybeans in a hot-air drier at 50-80 deg. C for 12-36 hours; and crushing the hot-air dried soybeans. [Reference numerals] (AA) Washing and water-soaking; (BB) Germinating; (CC) Steaming; (DD) Injecting; (EE) Fermenting; (FF) Drying; (GG) Crushing

Description

LAYER CHICKEN FEED ADDITIVES CONTAINING GERMINATED AND FERMENTED SOYBEAN FOR PHYSIOLOGICAL ACTIVITY OF ANTIBIOTIC AND ANTIOXIDANT AND MANUFACTURING METHOD THEREOF}

The present invention relates to a laying hen feed additive comprising germinated and fermented soybeans having antibacterial and antioxidant physiological activity, and a method for preparing the same, and more particularly, to germinating and fermenting soybeans having various physiological activities to isoflavone (Isoflavone), Increasing the content of phenolic acid, flavonoids, and anti-cancer, antibacterial, cholesterol biosynthesis, blood pressure strengthening during the fermentation process ( Monascus Purprureus ) relates to a laying hens feed additive having an antimicrobial and antioxidant effect, and a method for preparing the same.

Soybean, which has been used as a major food source in the Orient, is rich in protein and fat, and contains high amounts of essential amino acids and essential fatty acids. It has been used in various ways.

In recent years, it has also attracted attention as a feed because it is easy to obtain high-quality edible proteins, carbohydrates, vitamins and minerals through soybeans, so that the nutritional value is not only high, but also isoflavone and gamma-aminobutyl acid (γ). This is because it contains substances with physiological functions such as aminobutyric acid (GABA), saponin, trypsin inhibitor, and phytic acid.

Soy is 40% protein, 20% lipid, 35% carbohydrate, and 5% other ingredients. These ingredients can be classified into nutritional components such as proteins, lipids, carbohydrates, vitamins, minerals, etc. and non-nutritive ingredients, which are phytochemicals that exhibit physiologically active functions. It is derived from phenol compound compounds such as acids, soy protein and peptides, plant sterols and isoflavones.

In 1999, the US FDA allowed a health claim related to heart disease prevention for products containing 6.25 grams of soy protein per serving. Eating at least 25 grams of beans a day can help prevent cardiovascular disease. As such, there are beneficial bioactive substances in soybeans, the main one being studied is isoflavones.

Soy isoflavone, a major physiologically active substance of soybean, is classified as phytoestrogen because it has similar structure to female hormone estrogen, and it prevents and treats anti-cancer effects and cardiovascular diseases for breast cancer, prostate cancer and colorectal cancer. Has been reported to be effective against antioxidants, menopausal syndrome and osteoporosis.

At least 12 isoforms exist, and are largely divided into glycoside and aglycone forms. Genistein, daidzein, and glycite are present as non-glycosides and are popular health foods as recent studies have revealed that they have preventive effects such as osteoporosis, breast cancer, and prostate cancer. It is emerging.

Moreover, soybeans contain tocopherols, flavonoids and their derivatives, phospholipids, amino acids and peptides as soybean antioxidants, and saponin, chlorogenic, caffeic acid and ferulic acid And phenolic acids such as p-coumaric acid have been shown to exhibit significant antioxidant effects.

In addition, the fermented soybean extract was found to contain a substance having a mutagenesis inhibitory effect, and also contains a component showing a result of increasing the growth inhibitory effect according to the treatment concentration for cancer cell lines such as gastric cancer.

All isoflavones are absorbed by the small intestinal mucosa. The nonglycoside forms of isoflavones are absorbed more rapidly than the glycoside form, and their antioxidant activity is high. It has been reported that isoflavones can be deglycosided after the soybean germination process, and various functional substances are produced to enhance nutritional and functional characteristics. Even through the fermentation process, isoflavones present as glycosides in soybeans are broken down into sugars and present in a non-glycoside form.

Fermented foods such as soybean fermented soybean paste, miso, miso, and temph are changed into non-glycosides which are easily absorbed by isoflavones during fermentation, increasing the content of genistein and dyed zein. It is becoming.

Therefore, the consumption of soy foods containing high glycosides, that is, fermented soy foods, is much more effective in preventing various diseases than other soy foods containing isoflavones.

Soy-related products are also known to be associated with increased blood pressure due to their high protein content and high levels of peptides. In addition, it has been found to be involved in the production of immune enhancing substances, antimicrobial activity and specific vitamins of soybean fermented products, and has a function of lowering serum cholesterol.

Fermented Bacteria Monascus inoculated during germination and fermented soybean preparation in the present invention The genus Hongguk belongs to the taxonomy of Hemiaceae comycetaceae and Monascaceae and is close to Hwanggyun. Currently, about 20 species, about 70 kinds, are isolated and identified.

Hongguk, which is produced by cultivating filamentous fungi of Monascus in grains such as rice, is itself a deep red koji, and has been used as a herbal medicine as well as food ingredients for more than 600 years, mainly in southern China and Taiwan. As a food, it has been used as a natural coloring material in food ingredients. Because of its high alcohol production ability, it is brewed in China and Taiwan. As a coloring flavoring agent, it was used for the manufacture of pickles of liquor, red yubu, meat and vegetables.

In addition, it is the only Chinese medicine used as an herbal medicine, and the Chinese ancient book `` Herbaceous Gangmok '' is the medicinal effect of the red rice soup. As can be seen, it has been used as one of the main herbal medicines since ancient times, and is widely used as a general public health medicine for women in China and Taiwan.

There are 6 types of pigments produced by red yeast fungi, which are known to have red, yellow, and purple colors. There are six known chemical structures.

Recently, as researches on the functionalities of foods are actively conducted, interest in red yeast rice has been revived, with scientific researches on various pharmacological effects such as anti-cancer, antibacterial activity, inhibition of cholesterol biosynthesis, and lowering blood pressure.

In 1979, when Ruber discovered that red yeast produced Monacolin K, a potent cholesterol biosynthesis inhibitor, other active substances with structures similar to Monacholine K were isolated from the same strain. All of these substances are extremely low in toxicity and at the same time have the effect of lowering cholesterol levels while inhibiting HMG-CoA (3-hydroxy-3-methyl-glutaryl CoA) reductase. Research has been actively conducted until recently, and even a small dose of the drug lowers blood cholesterol levels of various animals such as rabbits, dogs, and monkeys, and among the high cholesterol, severely lowers LDL-cholesterol, which has a detrimental effect on atherosclerosis. to be. In addition, the ingredient contains saponin or isoflavone and can be used as a functional food material having a physiological activity.

Accordingly, the present inventors have confirmed that it can be used as a functional food material having an antibacterial and antioxidant effect by inoculating red beans with soybeans having various bioactive substances, and completed the present invention.

It is an object of the present invention to provide an antimicrobial substitute and a functional laying hen feed additive for producing high quality poultry using germinated and fermented soybeans having various bioactive functions.

Another object of the present invention is to provide a method for preparing a functional laying hen feed additive using germinated and fermented soybeans having various physiologically active functions.

In order to achieve the above object, the present invention provides a laying hen feed additive comprising germinated and fermented soybean having a variety of physiological activity.

The present invention also provides a method for preparing a laying hen feed additive comprising germinated and fermented soybeans having various physiological activities.

In the present invention, specifically, the method for preparing a laying hen food additive includes (1) soaking at room temperature after washing the beans; (2) germination process to germinate the washed and soaked soybeans; (3) a process for increasing the germinated soybeans; (4) inoculation step of inoculating fermented bacteria in the cooked beans; (5) a fermentation step of fermenting the beans inoculated with the fermentation bacteria in an incubator; (6) a hot air drying step of drying the fermented soybeans in a hot air dryer; And (7) a crushing step of pulverizing the hot air-dried soybeans.

According to the present invention as described above, germinating and fermenting soybeans containing a large amount of various bioactive materials has the effect of providing a laying hens feed additives maximizing the content of bioactive materials.

Functional broiler feed additive using germination and fermented soybean of the present invention increases cholesterol content of soybean (isoflavones, phenolic acid, flavonoids) that the soybean has through germination and fermentation and simultaneously lowers cholesterol by inoculating erythrocytes Due to this, it is also possible to replace antibiotics in laying hens.

1 is a schematic diagram showing a method for producing a laying hen feed additive comprising germinated and fermented soybeans having antibacterial and antioxidant physiological activity.
Figure 2 shows the isoflavone content of germinated and fermented soybeans with antibacterial and antioxidant physiological activity ( ¹⁾ a: Monascus purpureus (KCCM12002): GFSM, b: Bacillus subtilis var. natto (KCCM11315) + Aspergilllus oryzae ( KCCM60241) + Rhizopus.oligosporus (KCCM11605): GFSA, ab: Monascus purpureus (KCCM 12002) + Bacillus subtilis var.natto KCCM 11315) + Aspergilllus oryzae (KCCM60241) + Rhizopus.oligosporus (KCCM11605) : GFSMA, ^* Values are presented as Mean ± SD).
Figure 3 shows the anthocyanin content of germinated and fermented soybeans with antibacterial and antioxidant physiological activity ( ¹⁾ a: Monascus purpureus (KCCM12002): GFSM, b: Bacillus subtilis var. natto (KCCM11315) + Aspergilllus oryzae (KCCM60241) + Rhizopus.oligosporus (KCCM11605): GFSA, ab: Monascus purpureus (KCCM 12002) + Bacillus subtilis there is . natto KCCM 11315) + Aspergilllus oryzae (KCCM60241) + Rhizopus.oligosporus (KCCM11605): GFSMA, ^* Values are presented as Mean ± SD.
Figure 4 shows the total phenolic content of germinated and fermented soybeans with antibacterial and antioxidant physiological activity (AB Means sharing different letters are significantly different ( P <0.05 ), ¹⁾ GFSM: Monascus purpureus (KCCM 12002)-germinated and fermented soybean, GFSA: Bacillus subtilis var. natto (KCCM11315) + Aspergilllus oryzae ( KCCM60241) + Rhizopus oligosporus (KCCM11605) - germinated and fermented soybean, GFSMA: Monascus purpureus (KCCM 12002) + Bacillus subtilis var.natto KCCM 11315) + Aspergilllus oryzae (KCCM60241) + Rhizopus.oligosporus ( KCCM11605)-germinated and fermented soybean, ^* Values are presented as Mean ± SD).
Figure 5 shows the total flavonoid content of germinated and fermented soybeans with antibacterial and antioxidant physiological activity (AB Means sharing different letters are significantly different ( P <0.05 ), ¹⁾ GFSM: Monascuspurpureus (KCCM 12002) -germinated and fermented soybean, GFSA: Bacillus subtilis there is . natto (KCCM11315) + Aspergilllus oryzae (KCCM60241) + Rhizopus oligosporus (KCCM11605)-germinated and fermented soybean, GFSMA: Monascus purpureus (KCCM 12002) + Bacillus subtilis var . natto KCCM 11315) + Aspergilllus oryzae (KCCM60241) + Rhizopus . oligosporus (KCCM11605) -germinated and fermented soybean, ^* Values are presented as Mean ± SD).
Figure 6 shows the total flavonoid content of germinated and fermented soybeans with antibacterial and antioxidant physiological activity (GFSM: Monascuspurpureus (KCCM 12002)-germinated and fermented soybean, GFSA: Bacillus subtilis there is . natto (KCCM11315) + Aspergilllus oryzae (KCCM60241) + Rhizopus oligosporus (KCCM11605)-germinated and fermented soybean, GFSMA: Monascus purpureus (KCCM 12002) + Bacillus subtilis there is . natto KCCM 11315) + Aspergilllus oryzae (KCCM60241) + Rhizopus . oligosporus (KCCM11605)-germinated and fermented soybean, ^* Values are presented as Mean ± SD.

Hereinafter, the present invention will be described in detail.

The present invention provides a laying hen feed additive comprising germinated and fermented soybeans having antibacterial and antioxidant physiological activity.

In the present invention, the germinated and fermented soybean is inoculated with hongguk bacteria to have antimicrobial and antioxidant activity, it is characterized by feeding 0.1 to 10%, preferably 1 to 5% based on the total weight of the feed.

In addition, the feed additive for broilers containing the germinated and fermented soybeans may be fed with several times a day feed.

In the present invention, the washing and immersion process is carried out to improve the flavor by removing the fishy smell of beans, it is preferable to soak well-washed beans in distilled water overnight (over-night), more preferably 8 ~ Soak for 12 hours.

In the germination process, it is preferable to germinate the soaked beans after washing and soaking in an incubator maintained at 10 to 25 ° C. for 1 to 2 days. In the cooking process, the germinated beans are heated to 110 to 130 ° C. While maintaining, it is desirable to increase the steam for 15 to 20 minutes.

In addition, the inoculation process is preferably inoculated with red beans bacteria in the soybean, the fermentation process is preferably made for 1 to 3 days in an incubator is maintained at 10 ~ 25 ℃.

In addition, the hot air drying process is preferably carried out for 12 to 36 hours in a hot air dryer of 50 ~ 80 ℃.

Hereinafter, the present invention will be described in more detail with reference to Examples. It is to be understood by those skilled in the art that these examples are for illustrative purposes only and that the scope of the present invention is not construed as being limited by these examples.

Example 1. Germination and Fermented soybean Produce

After washing three times 10 kg of Daepung beans grown in Korean selection, and soaked in distilled water (2 times v / w) for 10 hours at room temperature. After washing and soaking, the beans were germinated in an incubator maintained at 20 ° C. for 24 to 38 hours, and the germinated beans were increased at 121 ° C. for 15 to 20 minutes.

Then, Monascus purpureus (KCCM 12002) single strain (GFSM) and Bacillus subtilis var . natto (KCCM 11315), Aspergillus oryzae (KCCM 60241), Rhizopus oligosporus (KCCM 11605) were mixed strain mixing the three strains (GFSA) and Bacillus subtilis there is . natto (KCCM 11315), Aspergillus oryzae (KCCM 60241), Rhizopus oligosporus (KCCM 11605 ), Monascus A mixed strain (GFSMA) in which four strains of purpureus (KCCM 12002) were mixed was prepared.

After cooling the heated beans at room temperature and inoculated strains according to the treatment group, after the steam fermentation for 3 days in an incubator, the sample was hot air dried at 80 ℃ for 24 hours. After drying, germinated and fermented soybeans (GFSM, GFSA, GFSMA) were ground and stored at 4 ° C. until use.

Example 2. Germination and Fermented soybean Preparation and Feeding of Added Laying Hen Feed Additives

After washing three times 10kg of Daengpung soybean grown in Korean selection, it was soaked in 2 times (v / w) of distilled water for 10 hours at room temperature. Washed and the soaking step the rough beans in an incubator that maintains 20 ℃ for 24 hours and then dried germination, after the germinated soybeans are allowed to cool at room temperature, the bean is heated at a high temperature sterilizer 20 minutes at 121 ℃ Monascus Purpureus (KCCM 12002) was inoculated and steamed fermented in the incubator for 3 days, the sample was hot air dried at 80 ℃ for 24 hours. After drying, germinated and fermented soybean (GFSM) was stored at 4 ° C until use.

A total of 240 70-week-old Hy-Line brown laying hens were used as experimental animals. Fermented soybeans were added at 0.5%, 1.0%, or 2.0%, respectively, to control groups fed the commercial feed (Table 1), and consisted of 6 repetitions in all four treatment groups.

The watch was raised in a two-stage iron cage (90 cm wide, 90 cm deep; allowance 735 cm ² ). Experimental feed and water were free-vegetable and free-negative, and the lighting was fixed at 16L: 8D during the entire experiment. Other specification management was carried out according to the method specified in the Hy-Line Specification Management Guide (Hy-Line, 2006).

Experimental Example 1. Germination and Fermented soybean Bioactivity Analysis

Three samples were randomly selected from each sample and pretreated for analysis. 100 g of 80% ethanol was mixed with 10 g germinated and fermented soybeans and extracted by stirring at 120 rpm at room temperature for 24 hours (VS-8480; Vison Scientific, Bucheon, Korea). The extract was filtered through Whatman No. 1 filter paper, and the solvent was removed using a vacuum evaporator to dry and concentrated (CCA-1110; Rikakikai, Tokyo, Japan). The residue was weighed and dissolved in solvent and concentrated to final 0.01 mg / mL.

1-1. Isoflavone Content

Soybean isoflavones, dizin and genistin, are known to be effective in lowering blood cholesterol and preventing atherosclerosis. Wang and Murphy (1994) method was used to analyze the isoflavone content of germination and fermented soybeans by HPLC. Shimadzu SCL-10Avp system controller was used, and the detector was a Shimadzu SPD-M10Avp photodiode array detector, and the column was a Develosil ODS-5 column (250mm with 4.6mm packing). The mobile phase was distilled water containing 0.1% (v / v) glacial acetic acid (solvent A) and 80% (v / v) acetonitrile (solvent B) containing 0.1% (v / v) glacial acetic acid. After 20 μL injection of each sample the concentration of solvent B was raised from 15% to 35% by 30 minutes and reduced to 15% for 10 minutes. The flow rate of the solvent was adjusted to 1.0 mL / min and the wavelength of the UV detector was set to 262 nm. The isoflavone content of each sample was calculated by the calibration equation based on the peak area by concentration of the external standard.

As a result, the retention times of Dyzedine, Glycsteine, and Genistein were 12.3 min, 14.4 min, and 24.3 min, respectively. Isoflavone content was the highest in GFSA fermented for 2 days (Fig. 1). And the content of isoflavones of GFSM, GFSA and GFSMA fermented for 2 days was high. All treatments showed higher isoflavone content than the control.

1-2. Anthocyanins ( Anthocyanin Content

Anthocyanin, a natural pigment component of red yeast bacteria, has been shown to have effects such as anticancer, antimicrobial activity, inhibition of cholesterol biosynthesis, and lowering blood pressure. The anthocyanin content of germinated and fermented soybean was analyzed according to the storage period. 20 μL of the sample extracted from 80% ethanol was injected into RP-HPLC equipped with ZORBAX SB-C18 (4.6 × 250 nm, 5 μm). The mobile phase used 0.3% phosphoric acid (A solvent) and 100% methanol (B solution). Solvent conditions were 0 min, 23% B; 35 min, 26% B; It was set as 97min and 60% B conditions. The detection wavelength was analyzed at 525 nm. The anthocyanin standard calibration curve was prepared by calculating the peak area of the standard solution obtained by HPLC by diluting the standards of cyanidin-3-glucoside, petunidin-3-glucoside, and pelargonidin-3-glucoside by concentration. An anthocyanin content was calculated by calculating the peak area of analysis according to the sample injection amount.

As a result, the retention times of cyanidin-3-glucoside (C3G), petunidin-3-glucoside (Pt3G) and pelargonidin-3-glucoside (Pg3G) of germinated and fermented soybeans were 21.2min, 36.8min, and 59.3min, respectively. The highest anthocyanin content of GFSM fermented for 3 days was shown (Fig. 2.). And the anthocyanin content of GFSM fermented for 4 days was the second highest. The difference in anthocyanin content between GFSM 3 days and GFSM 4 days was small.

1-3. Total phenol ( phenolic Content

The total phenol content of germinated and fermented soybean was measured by the Folin-Ciocalteu method (Slinkard and Singleton, 1977). 0.5 mL of extracted sample (5 mg / mL) was added to distilled water to prepare a final 1 mL. After standing for 3 minutes, 1 mL of Folin-Ciocalteu reagent was mixed into the prepared solution and stirred for 10 seconds. After standing at room temperature for one hour, the absorbance (Libra S22 UV-vis, Biochrom Co., UK) was measured using a 640 nm UV-vis spectrophotometer. Each calibration curve was prepared using the calibration curve of the standard, and the total phenol content was determined.

As a result, the total phenolic content of germination and fermented soybean was shown (FIG. 3). The polyphenol compound content was higher in GFSM than in GFSA and GFSMA. Phenol content was 2.49% in control, 6.85% in GFSM, 6.28% in GFSA and 6.33% in GFSMA. As a result of the experiment, GFSM had higher content of polyphenol compounds than other treatments. GFSM, GFSA and GFSMA were measured to have higher total phenolic content than the control.

1-4. Total Flavonoid Content

Total flavonoid content was determined by modifying the Woisky and Salatino (1998) method. To 0.5 mL of each soybean extract (1 mg / mL) add 4.3 mL of 80% ethanol solution. After leaving at room temperature for 40 minutes, absorbance at 415 nm is measured. Each calibration curve was prepared using the calibration curve of the standard, and the total flavonoid content was determined.

As a result, the flavonoid content of germination and fermented soybean was shown (FIG. 4.). GFSM, GFSA and GFSMA showed significantly higher values than the control. In particular, GFSM showed a higher flavonoid content of 3.21% than GFSA and GFSMA.

1-5. DPPH Radical Scatters

The scavenging ability of ethanol extracts against DPPH radical scavenging ability was described by Brand-Williams et al. (1995). That is, add 2.4 mL of DPPH solution to 0.6 mL of each treatment and mix for 10 seconds with a vortex-mixer. After standing for 30 minutes the absorbance was measured at 526 nm UV-VIS Spectrophotometer (Libra S22, Biochrom Ltd., Cambridge, England). DPPH radical scavenging ability was expressed as a percentage of absorbance at the time of sample addition and absorbance at the time of sample addition as follows.

2,2-diphenyl-2-picrylhydrazyl (DPPH) analysis is widely used to measure antioxidant activity (Sanchenz-Moreno C, 2002). DPPH radical scavenging activity of the germinated and fermented soybean extract is shown in FIG. 5. GFSM showed the highest DPPH radical scavenging activity compared to Control, GFSA and GFSMA.

1-6. Antimicrobial effect

Gram-positive Staphylococcus from the American Type Culture Collection (ATCC, America) aureus (ATCC 13565) and Salmonella in Gram Negative typhimurium (ATCC 7988), Escherichia coli 0157: H7 (ATCC 43895) strain was used. Antimicrobial activity was measured by the paper disk method (Lee et al., 2007). Each extract was dissolved in 0.1% dimethyl sulfoxide (DMSO) solvent, diluted to a solid content of 100 mg / mL, and sterilized by passing through a filter using 0.45 μm Millipore filters. Antimicrobial investigation was performed by the disc diffusion method Murray PB (1995). And then adjusted to a 10 ⁸ CFU / mL approximately bacteria were plated on Nutrient Agar medium per 100 μ L. Diameter in the inoculated medium 8 mm paper disc on a sample diluted to 100 mg / mL in (Tokyo Roshi Kaisha, Ltd., Tokyo , Japan) by taking a 50 μ L is absorbed in the disk was spread about one hour at room temperature. After fixing the paper disk on the surface of the culture medium, bacteria were incubated for 24 hours at 37 ℃. The antimicrobial activity was confirmed by the inhibition zone size around the paper disk.

The antimicrobial activity can be seen by the diameter of the generated inhibition zone (mm). Gram-negative bacteria have cell walls on the outside of the cell membrane and lipopolysaccharides on the outside limit the penetration of hydrophobic compounds (Burt S. Essential oils). In the control group, there was no antimicrobial effect, and GFSM, GFSA, and GFSMA showed antimicrobial effect, among which GFSMA had the highest antimicrobial effect (Table 2.). Germinated and fermented soybeans have been shown to have a beneficial effect as an alternative antimicrobial.

2-1. Feed Intake and Egg Productivity

For food intake, the amount of intake per week was calculated by examining the amount of feed and the remaining amount at weekly intervals. The spawning rate was obtained by dividing the total number of normal eggs collected at 3 pm every day during the experiment period with the number of eggs and blue eggs by the number of breeders, and the average egg weight was calculated by measuring the weight of all collected normal eggs by the number of normal eggs. It was.

Table 3 shows the effects of germination and fermented soybean diets on egg productivity and tissue weight. Feed intake was not significantly different between treatments, but egg production was highest in GFSM fed 1.0% and significantly different compared to other treatments. Egg weight was the highest in the control, but the egg production was also significantly higher in the 1.0% diet of germinated and fermented soybeans. The relative weights of liver, spleen and abdominal fat were not significantly different between treatments.

2-2. Difficulty and Eggshell , Heavy rain units ( Haugh unit ), Egg yolk

After feeding the experimental feed, 10 eggs per week were collected, and eggshell quality items such as eggshell strength and eggshell thickness were examined. The eggshell strength was measured by using an eggshell strength meter (FHK eggshell strength meter, Bhutto Industrial Co., Ltd.) to fix the egg's buttocks upright and upright, and then apply pressure to measure the pressure at the time of breaking. After the eggshell strength measurement, the eggshell thickness was taken as the average value of the thickness measured by eggshell debris in the center of the egg and measured by the eggshell thickness meter (FHK Peacock, Bhutto Industrial Co., Ltd., Japan). Haugh unit values were obtained by measuring the height of egg whites (FHK, Japan). Egg yolk was expressed as a chromaticity contrasted with Roche color fan.

Table 4 shows the effects of germination and fermented soybeans on internal and external egg quality. Egg yolk was significantly higher in GFSM fed 0.1%. Haugh unit was significantly higher in GFSM 1.0% and GFSM 2.0%. The eggshell strength tended to be slightly higher in all treatments fed germinated and fermented soybeans, but no significant difference was observed. There was no significant difference between the treatments in eggshell thickness and eggshell color.

2-3. Blood properties

After completion of the experiment for 5 weeks, serum was collected by centrifugation at 1,500 rpm for 10 minutes after collecting blood from a total of 8 numbers per treatment. Glutamic-oxaloacetic transaminase (GOT) and glutamic-pyruvic transaminase (GPT) in serum were isolated. ) Activity was measured by colorimetric method using GOT-GPT kit (GOT-GPT kit, Asan Pharmaceutical).

Table 5 shows the effects of germination and fermented soybean supplementation on blood tissue damage index and total cholesterol concentration. GOT and GPT did not show significant differences between treatments. The total cholesterol concentration tended to decrease cholesterol level in the feed group compared to the control group.

2-4. Tibial fracture strength and ash content

After the bone in the right leg was left at room temperature for 24 hours and the length and weight were measured. Tibial fracture strength was measured using an Instron (No. 3342 model), followed by ash and other chemical analyzes.

Table 6 shows the effects of germination and fermented soybeans on the physical and chemical properties of tibia. Although no significant difference was recognized, the tibial breaking strength tended to increase slightly in germination and fermented soybeans. Ash content in tibia was also high in germinated and fermented soybeans.

2-5. Intestines Flora

At the end of the experiment, the flora in the cecal contents collected from the slaughtered individuals was examined. The caecum contents of phosphate buffered saline (PBS) solution and after the mixture was homogenized with homogenizer (AM 77 model, Nissei), from ^10-1 to ^10-7 were respectively diluted to the ratio of the total number of bacteria, E. coli bacteria and Lactobacillus spp . The number of was investigated.

Table 7 shows the effect of germination and fermented soybean level on intestinal flora change. There was no difference in the total number of bacteria and coliform bacteria, but the number of lactic acid bacteria increased significantly in the germination and fermented soybeans. In particular, as the germination and fermented soybean levels increased, the number of lactic acid bacteria increased linearly, and the GFS 1.0% and 2.0% fed groups showed significantly higher values than the control.

As described above, specific portions of the contents of the present invention have been described in detail, and for those skilled in the art, these specific techniques are merely preferred embodiments, and the scope of the present invention is not limited thereto. Will be obvious. Accordingly, the substantial scope of the present invention will be defined by the appended claims and their equivalents.

Claims

Laying hen feed additive comprising germinated and fermented soybeans having antibacterial and antioxidant physiological activity.

The method of claim 1,
The germination and fermented soybeans laying hens feed additive, characterized in that to have an antimicrobial and antioxidant activity by inoculating.

The method of claim 1,
The laying hen feed additive is a laying hen feed additive, characterized in that to feed 0.1 to 10%, preferably 1 to 5% based on the total weight of the feed.

(1) soaking at room temperature after washing the beans;
(2) germination process to germinate the washed and soaked soybeans;
(3) a process for increasing the germinated soybeans;
(4) inoculation step of inoculating fermented bacteria in the cooked beans;
(5) a fermentation step of fermenting the beans inoculated with the fermentation bacteria in an incubator;
(6) a hot air drying step of drying the fermented soybeans in a hot air dryer; And
(7) a method of manufacturing a laying hen feed additive comprising a germination and fermented soybeans comprising a crushing step of grinding the hot-air dried beans.

The method of claim 4, wherein
The washing and immersion process is carried out to improve the flavor by removing the fishy smell of soybeans, preparing a laying hens feed additive comprising a germinated and fermented soybeans, characterized in that soaked well soaked in distilled water for 8 to 12 hours Way.

The method of claim 4, wherein
In the germination process, the method of producing a laying hens feed additive comprising a germination and fermented soybeans, characterized in that the germination for 1 to 2 days in the incubator is maintained at 10 ~ 25 ℃ washed and immersed beans.

The method of claim 4, wherein
In the cooking process, the method of producing a laying hens feed additive comprising the germinated and fermented soybeans, characterized in that the sprouted beans are cooked for 15 to 20 minutes while maintaining the temperature at 110 ~ 130 ℃.

The method of claim 4, wherein
In the inoculation process, a method for producing a laying hen feed additive comprising germinated and fermented soybeans, characterized by inoculating red beans with the increased beans.

The method of claim 4, wherein
The fermentation process is a method for producing a laying hen feed additive comprising germination and fermented soybeans, characterized in that for 1 to 3 days in an incubator maintained at 10 ~ 25 ℃.

The method of claim 4, wherein
The hot air drying process is a method for producing a laying hen feed additive comprising germination and fermented soybeans, characterized in that for 12 to 36 hours in a hot air dryer at 50 ~ 80 ℃.