KR20160013546A - Method for producing feed for broiler containing coated lactic acid bacteria powder and ginger powder - Google Patents

Abstract

The present invention relates to a method for manufacturing feed for broilers and the feed for broilers manufactured by the same, wherein the feed for broilers is manufactured by adding ginger coating capsule powder and lactic acid bacteria coating capsule powder into the feed for broilers. Gain of weight, immunity, and texture of flesh can be improved by feeding the broilers with the feed for broilers.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention [0001] The present invention relates to a method for producing broiler chickens containing lactic acid bacteria powder and ginger powder,

The present invention relates to a method for manufacturing a broiler feed and a broiler feed prepared by adding ginger-coated capsule powder and lactic acid-bacteria-coated capsule powder to a broiler feed, To a broiler chick to improve a weight gain, an immunity and a meat quality, and a broiler feed made by the above method.

Lactic acid bacteria, also called lactic acid bacteria or lactic acid bacteria, are useful bacteria which are used in enteral intestines to prevent abnormal fermentation by bacteria in the intestines of mammals. The useful lactic acid bacteria as described above exhibit various physiological activity effects such as activation of intestinal motility, inhibition of noxious bacteria, promotion of vitamins and immunity enhancer substances by fixing in the intestine. When human lactic acid bacteria is ingested by the structure of human body, lactic acid bacteria die due to stomach acid or bile acid The physiologically active functions inherent to lactic acid bacteria were often not exhibited.

Ginger is a perennial herb that has been widely used as a food in Korea since ancient times. It is a plant that has already been used as a favorite food in Korea. It grows faster and matured, but the body matures and becomes an adult, and it acts as a tonic. " Further, as a result of various studies, it has been reported that they have many physiological activities such as anti-cancer and anti-bacterial effect, analgesic effect, improvement of blood circulation and promotion of hormone secretion.

Demand for a variety of livestock products is rapidly increasing in response to changes in the diet. In order to supply good quality livestock products in line with this demand, it is most important to supply animals with good quality livestock products by preventing animals from sickening or improving meat quality before slaughtering. However, the use of antibiotics or chemical treatments for livestock for a long time may cause the antibiotic residues or tolerance of the products, and regulations for the use of antibiotics are being strengthened around the world. Therefore, there is a need for a feed that can improve the quality of livestock without using antibiotics.

Korean Patent Laid-Open Publication No. 2004-0037971 discloses a feed for broiler chickens, and Korean Patent Publication No. 2012-0130504 discloses feed additives for broiler chickens containing germinated and fermented soybeans. However, And a method for producing a broiler feed containing the lactic acid bacterium powder and the ginger powder.

The present invention has been made in view of the above-mentioned needs, and it is an object of the present invention to provide an effective amount of ginger-coated capsule powder and lactic acid-bacteria-coated capsule powder in a broiler feed to improve the weight gain of broiler chickens and improve immunity and meat quality, The present invention provides a broiler feed which is capable of producing a chicken having improved and high quality.

In order to achieve the above object, the present invention provides a method for manufacturing a broiler feed, which comprises preparing ginger coated capsule powder and lactic acid bacteria-coated capsule powder in a broiler feed.

The present invention also provides a broiler feed prepared by the above method.

The broiler diet produced by the method of the present invention minimizes the loss of nutrients and the reduction of lactic acid bacteria in the digestion process of the chicken, so that the effective ingredient of the ginger is effectively absorbed in the digestive process of the chicken, the lactic acid bacteria can effectively reach the large intestine, And the effect of adding the lactic acid bacteria can be maximally improved. In addition, by feeding the broiler feed of the present invention to the broiler, the effect of improving the amount of body weight, immunity and meat quality can be maximally improved.

FIG. 1 shows photographs of the lactic acid bacteria-coated capsule powder, the menthol-coated capsule powder and the ginger-coated capsule powder prepared by the method of the present invention.
FIG. 2 is a graph comparing changes in the number of bacteria in the encapsulated lactic acid bacteria (free cells) and encapsulated lactic acid bacteria (capsules) in Preparation Example 1. FIG.
Figure 3 is a Lactobacillus Planta room (L. plantarum) suspension (control) as in Preparation Example 1 of lactic acid bacteria coated capsules before spray-drying of the (emulsified capsule) lactic acid bacteria coated capsules and powder after spray-drying of Production Example 2 (spray dried powder) This is a graph comparing the change in the number of bacteria.
Fig. 4 shows the result of observing liver and small intestine tissues of broiler chicks produced with different feed types. 4 is a photograph of liver tissue, (2) is a result of measuring the villus length of the small intestine, a is 1 treatment, b is 2 treatment, c is 3 treatment, d is 4 treatment, And f means 6 treatments.
FIG. 5 is a graph comparing the content of IgG (%) in broilers produced with different feed types. 1 means 1 treatment, 2 means 2 treatment, 3 means 3 treatment, 4 means 4 treatment, 5 means 5 treatment and 6 means 6 treatment.

In order to achieve the object of the present invention,

(a) preparing ginger-coated capsule powder by adding ginger powder solution to a gelled starch solution, homogenizing and spray-drying the ginger powder solution;

(b) adding lactic acid bacteria culture solution and cooking oil to the hydrolyzed starch solution, homogenizing the mixture, centrifuging to remove cooking oil, and spray-drying the lactic acid bacteria-coated capsule powder; And

(c) adding the ginger-coated capsule powder prepared in step (a) and the powdered lactic acid bacteria-coated capsule prepared in step (b) to a broiler feed, .

In the method for producing a broiler feed of the present invention, the lactic acid bacterium of step (b) may be a lactobacillus strain, preferably Lactobacillus plantarum , Lactobacillus < RTI ID = 0.0 > casei), para Lactobacillus casei (Lactobacillus paracasei), Lactobacillus joined Lee (Lactobacillus gasseri , Lactobacillus < RTI ID = 0.0 > fermentum , Lactobacillus acidophilus , and Lactobacillus reuteri , and more preferably Lactobacillus plantarum . However, the Lactobacillus plantarum may be one or more strains selected from the group consisting of Lactobacillus acidophilus , Lactobacillus acidophilus , Lactobacillus reuteri , , But is not limited thereto.

In the method for manufacturing a broiler feed, the ginger-coated capsule powder and the lactic acid bacteria-coated capsule powder in step (c) may be added in an amount of 0.08 to 0.12 wt%, respectively, % By weight.

Further, by feeding the broiler feed of the present invention to broiler chickens, the weight gain, immunity and meat quality of broiler chickens could be improved.

The method for producing a broiler feed according to the present invention, more specifically,

(a) 0.8 ~ 1.2 L of water is added to 160 ~ 240 g of starch, and 80 ~ 120 mL of 0.8 ~ 1.2% (w / v) ginger powder solution is added to the starch solution, homogenized and the spray dryer inlet temperature is 140 ~ 180 ° C and a sample injection rate of 400 to 600 ml / hr to prepare ginger-coated capsule powder;

(b) After 8 to 12% (w / v) starch solution was smoothened, 8 to 12% of culture medium of lactic acid bacteria with 6 to 10 log CFU / mL of volume of starch solution and 1.6 to 2.4 times of cooking oil were added Centrifuging the mixture to remove cooking oil, spray-drying the mixture using a spray drier set at an inlet temperature of the spray drier of 140 to 180 ° C and a sample feed rate of 400 to 600 ml / hr to prepare a lactic acid bacteria-coated capsule powder; And

(c) adding 0.08 to 0.12 wt% of the ginger-coated capsule powder prepared in step (a) and the prepared lactic acid bacteria-coated capsule powder prepared in step (b) on a broiler feed, In addition,

More specifically,

(a) 100 g of a 1% (w / v) ginger powder solution was added to a starch solution containing 1 L of water in 200 g of starch, and homogenized. The inlet temperature of the spray dryer was 160 ° C. and the sample injection rate was 500 mL / Spray drying a spray-dried powder to prepare ginger-coated capsule powder;

(b) After 10% (w / v) starch solution was gelatinized, 10% and 8 times of the culture solution of lactic acid bacteria with 8 log CFU / mL of the volume of the starch solution was added, homogenized and centrifuged, Followed by spray drying using a spray dryer set at an inlet temperature of the spray dryer of 160 ° C and a sample injection rate of 500 ml / hr to prepare a powder of lactic acid bacteria-coated capsules; And

(c) adding 0.1% by weight of the ginger-coated capsule powder prepared in the step (a) and the lactic acid bacteria-coated capsule powder prepared in the step (b), respectively, to the broiler feedstock on the basis of the broiler feedstuff.

In the method for producing a broiler feed of the present invention, the production of the ginger-coated capsule powder under the same conditions as in the step (a) prevents intense flavor and taste unique to the ginger to reduce the taste of the feed, There is an advantage that nutrients can be effectively absorbed while minimizing loss of nutrients in the ginger. In addition, the preparation of capsicum powder coated with lactic acid bacterium under the same conditions as in the step (b) minimizes the decrease of lactic acid bacteria in the digestion process of chicken, thereby effectively reaching the large intestine and lowering intestinal pH, And the effect of inhibiting the activity of harmful microorganisms could be improved.

In addition, in the method for producing broiler chow according to the present invention, the ginger-coated capsule powder and the lactic acid bacteria-coated capsule powder are added singly to the broiler feed, By feeding the feed to the broiler, the effect of improving the weight gain, the immunity and the meat quality of broiler chickens was improved, so that the productivity of broiler chickens was improved and the quality of chicken was improved.

The present invention also provides a broiler feed prepared by the above method.

Hereinafter, the present invention will be described in detail with reference to examples. However, the following examples are illustrative of the present invention, and the present invention is not limited to the following examples.

Manufacturing example  1: W / O Emulsion  Application of lactic acid bacteria

After 10% starch solution (w / v) was gelatinized, Lactobacillus was added at a concentration of 8 log CFU / mL to the volume of starch solution, plantarum solution and 2 times of starch solution, which were mixed with 10% of starch solution, were homogenized at 11,000 rpm and centrifuged to remove the cooking oil and coated with lactic acid bacteria.

Manufacturing example  2: Spray drying  Production of lactic acid bacterium-coated capsule powder using

Lactobacillus plantarum encapsulated by the W / O emulsion technique by the method of Preparation Example 1 was spray-dried to be powdered to be applied to the feed of poultry to obtain a lactic acid-bacteria-coated capsule powder. Lactobacillus plantarum was encapsulated using a W / O emulsion technique for spray drying and then suspended in a sterile 0.9% (w / v) NaCl aqueous solution to prepare a suspension of lactic acid bacteria-coated capsules at a concentration of 10% (w / v) . The suspension was spray-dried using a spray drier (EYELA SD-1000, Tokyo Rikakikai Co., Ltd., Japan), the inlet temperature was 160 ° C, the blower rate was 0.60 m ³ / min , A pressure of 220 kPa, and a sample injection rate of 400 mL / h. After spray drying, only the samples collected in the water bottle were collected, and the yield was 26.27 ± 16.84% (FIG. 1).

Manufacturing example  3: Moth  Or ginger added functional coating capsule powder

After adding 1 L of water to 200 g of starch and allowing it to gel, add 100 mL of a 1% (w / v) gangue powder solution or 1% (w / v) ginger powder solution when the temperature was cooled to 60 ° C. Then, water was further added thereto to adjust the concentration of the starch to 8%, followed by high-speed homogenization, followed by spray drying by the method of Production Example 2 to prepare a coated capsule (FIG. 1).

1. Experiments on productivity of broiler chickens (broiler chickens)

(1) Experimental animals: After putting on broiler chickens (1,200 counts), after 1 day of adaptation period, we measured body weight at 2 days and placed the experimental group. The experimental results of the age were tested.

(2) Experimental diets: Experimental treatments were as shown in Table 1 below. Controls were commercial broiler chickens (Hokusong diet), lactic acid bacteria were Lactobacillus ( lactobacillus) The coated lactic acid bacterium was the lactic acid bacterium-coated capsule powder prepared by the method of Preparation Example 2, and the coated bacterium and the coated ginger were the capsule powder prepared by the method of Preparation Example 3.

Experimental Treatment 1 treatment Control 2 treatment Control + lactic acid bacteria 0.1% 3 treatment Control + fungus powder 0.1% + lactic acid bacteria 0.1% 4 treatment Control + coating Lactic acid bacteria 0.1% 5 treatment Control + coating 0.1% of lactic acid bacteria + 0.1% 6 treatment Control + coating Lactic acid bacteria 0.1% + Coated ginger 0.1% 7 treatment Control + ginger powder 0.1%

(3) Specification management: Water and feed were fed free, the amount of feed was recorded every 3 days, and the lighting time was 23 hours per day.

(4) Survey items and analysis method: In order to calculate the specifications of the treatments, the body weight gain and feed intake of each treatment section were measured at the end of the experiment start day (5 days), the end of the electricity period (21 days) ) Were weighed to evaluate feed efficiency. On the end of the experiment, chickens with similar body weights were sacrificed at each end of the experiment. Blood analysis and organ weights were compared by blood sampling and dissection, and intestinal microflora were collected by collecting cecum excreta. In addition, meat quality evaluation was carried out by sacrificing 4 rats per treatment on the same day.

2. Analysis of meat quality characteristics

(1) Disclosure Materials: The conductors were used for the characterization of meat quality after 6 treatments (1 to 6) and 4 samples (total 24) in each treatments after breeding of flesh and legs, respectively.

(2) pH measurement

The pH was measured by mixing 5 mL of the sample with 20 mL of distilled water, homogenizing at 8,000 rpm for 1 minute using Ultra Turrax (Janken and Kunkel, Model No. T-25, Germany) ).

(3) Disclosure material Meat measurement

The surface of the sample was measured by CIE L-value indicating lightness, CIE a-value indicating redness and yellowness indicating yellowness using a colorimeter (Chromameter, CR210, Minolta, Japan) - values were measured. At this time, a white standard plate having a CIE L-value of 97.83, a CIE a-value of -0.43, and a CIE b-value of +1.98 was used.

(4) Measurement of water holding capacity

The water holding capacities of chest and leg meat were measured by Grau-Hamm filter paper pressing method.

Water holding capacity (%) = Surface area of the tissue (M) / Total surface area (T) × 100

(5) Disclosure material heating loss measurement

The chest and legs were placed in a polyethylene bag using the muscle area and heated in a constant temperature bath (Dae Han Co, Model 10-101, Korea) for 30 minutes. The heated sample was allowed to stand for 60 minutes at room temperature, and the heating loss was measured. The heating loss was calculated by converting the weight loss to the weight before heating into a percentage.

Heating loss (%) = (weight of sample before heating (g) - weight of sample after heating (g)) / weight of sample before heating (g) × 100

(6) Disclosure material shear force measurement

The heated chest and leg muscles were sampled in parallel with muscle fibers and used for analysis. The shear force was measured with a texture measuring machine (TA-XT2i, Stable Micro Systems, England) equipped with a blade set (Warner-Bratzler blade).

Example  1: Protective effect of coated lactic acid bacteria

This experiment was carried out to measure the protective effect of the lactic acid bacteria on the lactic acid bacterium capsules obtained by the lactic acid bacterium coating technique using the W / O emulsion of Preparation Example 1. After culturing of lactic acid bacteria capsules and uncoated concentrate of lactic acid bacteria, the protective effect of lactic acid bacterium capsules was investigated by measuring the number of bacteria according to the culture time by measuring the number of bacteria.

A total of two samples were prepared by diluting 1 mL of the lactic acid bacterium concentrate and the lactic acid bacterium capsule sample into 9 mL of the pH 2 buffer solution, respectively. During the incubation at 40 ° C using shaking incubator, 0.1 mL of the prepared sample was diluted by specific time, and then spread on Difco ^™ lactic acid bacteria MRS agar plate. The plated plates were incubated at 37 ° C for 48 hours in an incubator, and the number of bacteria was measured and compared.

As shown in FIG. 2, the free cells that were not encapsulated under the condition of pH 2 rapidly died within 1 hour, but the encapsulated capsules showed a gradual decrease in bacterial count until 2 hours. Therefore, the effect of lactic acid bacterium capsules obtained by lactic acid bacteria coating technology using W / O emulsion was confirmed.

Example  2: Spray drying  Protective Effect of Lactobacillus Coated Capsule Using

This experiment was carried out to measure the activity of the powdered lactic acid bacteria-coated capsule powder through spray drying. The Lactobacillus Planta room (L. plantarum) suspension (control) as in Preparation Example 1 of lactic acid bacteria coated capsules (capsule emulsified) and Preparation 2 capsules coated lactic acid bacteria powder (spray dried powder after spray drying of the spray-dried prior to use in this experiment ) Was used to measure the activity of the lactic acid bacteria in the capsules. Three samples were suspended in pH 2 buffer solution, respectively, and stored at 40 ° C similar to the body temperature of chicken. The digestion in the stomach was imitated. After 30 minutes of storage, the pH of the sample was corrected to 7 using sodium hydroxide solution. , And samples were taken at specific time intervals to carry out experiments to measure the number of bacteria.

As a result, it was confirmed that the bacterial numbers of all three samples were decreased under the pH 2 condition, but the decrease in the number of bacteria in the powdered lactic acid bacteria-coated capsules (Preparation Example 2) was smallest through spray drying. It was expected that the lactic acid bacteria would effectively reach the large intestine when the powdered lactic acid-bacteria-coated capsule powder was sprayed and dried to feed the chicken (Fig. 3).

Example  3: Broiler productivity results

Table 2 shows the results of producing broiler chicks over the entire period of the chow period, the electricity period and the latter period with different feed types. As a result, the 5-treatments and the 6-treatments showed higher weight gain than the other treatments, and the 6 treatments (control + coated lactobacillus 0.1% + coated ginger 0.1%) showed the highest weight gain effect .

Broiler productivity results Treatment Weight gain
(g / bird) Feed intake
(g / bird) Feed conversion ratio (feed intake / weight gain) 1 treatment 1,839 ± 13.3 2,639 ± 56.6 1.44 ± 0.07 2 treatment 1,837 ± 23.0 2,876 ± 51.6 1.57 + 0.07 3 treatment 1,853 ± 19.3 2,897 ± 42.5 1.56 + 0.04 4 treatment 1,863 ± 15.3 2,920 ± 60.5 1.57 + 0.04 5 treatment 1,887 ± 18.9 2,837 ± 48.8 1.50 0.06 6 treatment 1,894 ± 15.3 2,967 ± 51.6 1.56 ± 0.05 7 treatment 1,850 ± 14.8 2,637 ± 48.7 1.42 ± 0.05

Example  4: Intestines of broiler pH Effect on

The pH of the small intestine and cecum were measured at 2 days, 7 days, 7 days, 21 days, and 33 days, respectively. The pH of the small intestine and cecum was decreased in the treatment period 2 to 6 compared with the control in the whole period from the first stage to the second stage, probably because the intestinal environment due to the activity was changed in the lactic acid bacteria. Especially in the latter period, 6 treatments showed the lowest pH in the small intestine. The maintenance of a low pH in the intestines reduces the distribution of intestinal bacteria, that is, it lowers the pH in the intestines to promote the activity of beneficial bacteria (lactic acid bacteria) and inhibits the activity of the harmful bacteria.

Influence of broiler chickens on intestinal pH Second period Posting Period Late period Intestine Caecum Intestine Caecum Intestine Caecum Treatment 1 6.36 6.30 6.48 6.58 6.99 6.67 Treatment 2 6.02 5.73 6.10 6.36 6.59 6.53 Treatment 3 6.01 5.75 6.34 6.38 6.47 6.35 Treatment 4 6.13 5.86 5.99 6.49 6.58 6.38 Treatment 5 5.98 5.80 6.29 6.27 6.65 6.34 Treatment 6 5.79 5.66 6.11 6.25 6.34 6.38

Example  5: Influence on broiler liver and small intestine tissues

The results of observing liver and small intestine tissues of broiler chicks produced with different feed types are shown in Fig. 4 (1) is a photograph of the liver tissue, and (2) is a photograph of the result of measuring the villus length of the small intestine. Because the villus length of the small intestine was not different from the control, only two pictures were displayed. As a result of observation, no specific peculiar points were identified according to the type of feed, and thus it was judged that the ghatti-coated capsule powder and the ginger-coated capsule powder did not affect the digestion and absorption of the small intestine. In addition, microscopic examination of the liver tissue revealed no clinical symptoms such as necrosis of fatty liver or tissue, inflammation, and it is considered that the gum coated capsule powder and ginger coated capsule powder do not act as toxic.

Example  6: Broiler meat quality evaluation result

In the case of meat quality evaluation, the tendencies of both breasts and leg flesh are not similar, which is thought to be due to the differences in the meat texture of the breasts and legs of meat. In the case of heat loss, the yield of the legs was higher than that of the control, but the weight loss was slightly improved in the case of the breast treated with the coating treatment. The water holding capacity did not show much difference between the control and the treatments. The pH was not significantly different in the breasts but the pH of the control was highest in the legs. The shear force of the legs was lower than that of the other treatments. Flesh color was a very important factor in assessing the quality of meat. Overall, redness and yellowing were lower in the treated group than in the control group. Redness represents red and green, ranging from 3.9 to 7.7, yellow to yellow and blue, ranging from 7.2 to 14.4. Therefore, the lower the redness, the closer to red, the lower the better, the lower the yellowness is closer to yellow, so the lower the color is better.

Broiler meat quality evaluation result Item part Control 2 treatment 3 treatment 4 treatment 5 treatment 6 treatment Heat loss (%) brisket 15.08 15.04 15.86 14.94 13.29 13.21 pH brisket 5.92 5.91 5.91 5.98 5.84 5.89 Leg 6.14 6.13 6.10 6.14 6.00 5.99 Color L brisket 54.08 54.46 53.70 54.48 54.68 54.39 a 11.01 10.77 11.56 10.97 11.17 10.35 b 9.68 9.85 9.85 9.50 9.10 9.03 L Leg 55.63 55.26 55.57 54.62 56.37 56.17 a 13.37 14.42 14.53 14.55 14.25 14.23 b 8.34 8.41 8.35 7.40 8.29 8.27 Shear force Leg 6.62 6.97 6.92 6.80 6.52 6.48 Water holding capacity brisket 41.74 40.13 40.41 41.42 40.64 41.46 Leg 39.42 40.67 38.67 39.72 37.70 37.19

Example  7: Influence on broiler immunity

In poultry, IgA is only about 15%, but IgG is about 75%, so IgG is more responsible for response to external stimuli and antibody formation ability.

The effect on the immunity of broiler chickens by dietary treatments is shown in Fig. As a result, IgG was more resistant to external stimuli when mixed ginger was added to lactic acid bacteria than when coated lactic acid bacteria were administered alone. Therefore, in order to counteract the external stimuli such as stress, It is considered that the IgG value is decreased as a result.

In particular, when the coated lactic acid bacteria were administered alone or mixed with the coated lactic acid bacteria and the menthol, the effect against the external stimuli was not significant. However, as in the case of the 6 treatments, the coated lactic acid bacteria and ginger were mixed When administered, the IgG was lowered due to the synergistic effect, showing a strong resistance against stress.

Claims (5)

(a) preparing ginger-coated capsule powder by adding ginger powder solution to a gelled starch solution, homogenizing and spray-drying the ginger powder solution;
(b) adding lactic acid bacteria culture solution and cooking oil to the hydrolyzed starch solution, homogenizing the mixture, centrifuging to remove cooking oil, and spray-drying the lactic acid bacteria-coated capsule powder; And
(c) adding the ginger-coated capsule powder prepared in step (a) and the powdered lactic acid bacteria-coated capsule prepared in step (b) to a broiler feed, . The method of claim 1, wherein the lactic acid bacterium of step (b) is selected from the group consisting of Lactobacillus plantarum ). < / RTI > [7] The method according to claim 1, wherein the ginger-coated capsule powder and the lactic acid-bacteria-coated capsule powder of step (c) are added in an amount of 0.08 to 0.12 wt% based on the feed for broiler chickens. The method according to claim 1,
(a) 0.8 ~ 1.2 L of water is added to 160 ~ 240 g of starch, and 80 ~ 120 mL of 0.8 ~ 1.2% (w / v) ginger powder solution is added to the starch solution, homogenized and the spray dryer inlet temperature is 140 ~ 180 ° C and a sample injection rate of 400 to 600 ml / hr to prepare ginger-coated capsule powder;
(b) After 8 to 12% (w / v) starch solution was smoothened, 8 to 12% of culture medium of lactic acid bacteria with 6 to 10 log CFU / mL of volume of starch solution and 1.6 to 2.4 times of cooking oil were added Centrifuging the mixture to remove cooking oil, spray-drying the mixture using a spray drier set at an inlet temperature of the spray drier of 140 to 180 ° C and a sample feed rate of 400 to 600 ml / hr to prepare a lactic acid bacteria-coated capsule powder; And
(c) adding 0.08 to 0.12 wt% of the ginger-coated capsule powder prepared in step (a) and the prepared lactic acid bacteria-coated capsule powder prepared in step (b) on a broiler feed, Wherein the method comprises the steps of: A broiler feed produced by the method of any one of claims 1 to 4.

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