KR20210099889A - Methode of Manufacturing Chicken Liquid Feed Containing a Purslane - Google Patents

Abstract

The present invention relates to a method for manufacturing a liquid chicken feed containing Portulaca oleracea L. to acquire functional eggs and chicken meat with high omega-3 content. According to the present invention, the method comprises: a first step of washing Portulaca oleracea L. in a washing container 3 times or more; a second step of carbonizing the washed Portulaca oleracea L.; a third step of thermally decomposing the carbonized Portulaca oleracea L.to produce Portulaca oleracea L. vapor; a fourth step of cooling a Portulaca oleracea L. condensate to produce condensed Portulaca oleracea L. water; a fifth step of filtering the condensed Portulaca oleracea L. water; a sixth step of preparing a liquid feed by adding 700 parts by weight of water to 1 part by weight of the filtered condensed Portulaca oleracea L. water; and a seventh step of feeding the prepared liquid feed to chickens.

Description

Method of Manufacturing Chicken Liquid Feed Containing a Purslane

The present invention relates to a method for producing a liquid feed for chickens containing purslane, and more particularly, to eggs and chicken meat fortified with omega-3 by establishing process conditions for a liquid feed containing purslane high in omega-3 and feeding them to chickens. It relates to a method for manufacturing chicken liquid feed containing purslane for manufacturing

Purslane is an annual plant of the purslane family, and is also called five elements, such as Jangmyungchae, and horseradish, and is distributed worldwide and is mainly grown along roadsides and in gardens. In addition, according to ancient medical books, it has various effects such as detoxification, hemostasis, swelling relief, and branching, and has been clinically used to treat wounds and diseases such as enteritis, bloody stool, diarrhea, skin ulcers, insect bites, and dermatitis.

Known components of purslane include L-noradrenaline, dihydroxyphenylalanin, and dopamine, and there are other large amounts of organic acid, glutamic acid, aspartic acid, and alanine. In addition, it contains terpene, phenolic acid, coumarin, flavonoid, and oleracein AG, which are substances with pharmacological effects, and has been reported to have antibacterial and antiviral activity, prevention of diseases such as heart disease, high blood pressure, diabetes, and neuroprotective effect and as an anticancer agent. there is.

Among the components of purslane, noradrehaline effectively promotes insulin and regulates glucose metabolism in the human body, thereby lowering blood sugar concentration.

In addition, eggs contain 8 kinds of essential amino acids necessary for human life phenomena, and in particular, the protein small absorption rate is very excellent.

However, eggs have been pointed out that their value as a complete food is somewhat insufficient due to the low content of essential fatty acids (omega-3 fatty acids such as linoleic acid and linolenic acid), which are growth factors and skin health factors.

For this reason, many studies have been conducted to include eggs containing omega-3.

However, conventional eggs containing omega-3 have the following problems.

Research on the production of eggs and meat containing high omega-3 content has been conducted using marine microalgae, soybean meal, vegetable oil, and fish and shellfish. However, it has low DHA and EPA content, and the cost of raw materials is high, so it has disadvantages in terms of nutritional functionality and production cost.

In addition, research on using purslane to produce eggs and meat with high omega-3 content does not secure a process that sufficiently includes the omega-3 component of purslane, so it has a problem in that the manufacturing cost increases by mixing it with other ingredients. .

Republic of Korea Patent No. 10-1737271

In order to solve the above problems, an object of the present invention is to obtain functional eggs and chicken meat containing high omega-3 by establishing process conditions for liquid feed containing purslane high in omega-3 and feeding them to chickens. .

In order to achieve the above object, the method for producing a liquid chicken feed containing purslane according to the present invention includes a first step of putting purslane in a washing container and washing it three or more times, a second step of carbonizing the washed purslane, and the carbonized A third step of thermally decomposing purslane to produce purslane steam, a fourth step of cooling the purslane steam to produce purslane condensed water, a fifth step of filtering the purslane condensed water, 1 part by weight of the filtered purslane condensed water It is characterized in that it comprises a sixth step of preparing liquid feed by adding 700 parts by weight of water, and a seventh step of feeding the prepared liquid feed to chickens.

In the second step, the carbonization is carried out in a vacuum using a carbonization device for the washed purslane, and it is characterized in that it is carried out at 120 to 150° C. for 11 to 13 hours.

In the third step, the thermal decomposition is characterized in that the carbonized purslane is carried out at a low temperature of 35 to 45° C. for 12 to 15 hours.

In the fourth step, the purslane water vapor is cooled at room temperature to prepare purslane condensed water.

In the seventh step, the feeding is characterized in that an average of 200 to 350cc per day is provided to the chickens with the prepared liquid feed.

The method for preparing chicken liquid feed containing purslane according to the present invention has the following effects.

It has the advantage of being able to establish process conditions for purslane omega-3 high-content liquid feed.

In addition, by feeding it to chickens, there is an advantage in that it is possible to obtain functional eggs and chicken meat containing high omega-3.

1 is a method for producing a chicken liquid feed containing purslane according to the present invention.
Figure 2 is the egg quality characteristics of chickens fed the chicken liquid feed containing purslane prepared by the present invention.
3 is a meat quality characteristic of chickens fed with a chicken liquid feed containing purslane prepared by the present invention.

Hereinafter, a preferred embodiment of a method for producing a liquid chicken feed containing purslane according to the present invention will be described in detail with reference to the accompanying drawings.

The method for producing liquid chicken feed containing purslane of the present invention includes a first step of putting purslane in a washing container and washing it three or more times, a second step of carbonizing the washed purslane, and pyrolyzing the carbonized purslane to produce purslane steam a third step of cooling the purslane steam to produce condensed purslane water, a fifth step of filtering the purslane condensed water, 700 parts by weight of water is added to 1 part by weight of the filtered purslane condensed water A sixth step of preparing a liquid feed, and a seventh step of feeding the prepared liquid feed to chickens may be included.

In the first step, it is preferable to put the purslane in a washing container and wash it 3 times or more. This is to remove dust and various foreign substances attached to purslane.

And, in the second step, the washed purslane is carbonized. This is to generate gas containing nutrients inherent in purslane through the carbonization process. The carbonization is loaded into the carbonization device based on 100 kg of the washed purslane. The carbonization is carried out in a carbonization apparatus in a vacuum state, and is carried out at 120 to 150° C. for 11 to 13 hours.

When the carbonization proceeds at less than 120° C., the carbonization temperature is low, so that the components contained in purslane may not be sufficiently extracted as gas. If carbonization proceeds beyond 150° C., the high temperature may destroy the components of purslane.

In addition, if the carbonization proceeds for less than 11 hours, the time is short and the components contained in purslane may not be sufficiently extracted with gas. can be destroyed

And, in the third step, the carbonized purslane is pyrolyzed to generate purslane steam. This is to obtain the gas generated in the carbonization process as water vapor. The thermal decomposition is carried out at a relatively low temperature of 35 to 45° C. for 12 to 15 hours.

If the pyrolysis proceeds at a temperature of less than 35 ° C, the pyrolysis temperature is low and the components of purslane may not be contained as water vapor, and if the pyrolysis proceeds above 45 ° C, the temperature is high and the components of purslane may be destroyed .

In addition, if the pyrolysis proceeds for less than 12 hours, the pyrolysis time may be short and the components of purslane may not be contained as water vapor.

And, in the fourth step, the purslane water vapor is cooled to generate purslane condensed water. The cooling is performed at room temperature. This is to prepare a liquid feed by making the purslane steam into the purslane condensed water. The purslane condensed water contains a large amount of natural antioxidants such as anthocyanin, resperatrol, lecithin, omega-3, fatty acid, saponin, and polyphenol, etc. It is possible to prevent overheating and produce high-quality agricultural and livestock products. As a part of homeopathic remedies for growth promotion, post-harvest residues and fruits of cultivated plants contain all the components and properties necessary for the pre-growth process of cultivated plants.

When the cooling proceeds at a temperature lower than room temperature, the cooling temperature is low, so that water vapor may be sublimated rather than liquefied. If the cooling proceeds at a temperature higher than room temperature, the cooling temperature is high, and the water vapor may not be sufficiently liquefied.

And in the fifth step, the purslane condensed water is filtered. This is to remove dust or foreign substances except for purslane condensed water.

And in the sixth step, 700 parts by weight of water is added to 1 part by weight of the purslane condensed water to prepare a liquid feed.

When the water is added in an amount of less than 700 parts by weight based on 1 part by weight of the purslane condensed water, sufficient omega-3 may be contained in eggs and chicken meat of chickens fed with the liquid feed, but 700 parts by weight of water added Compared to feed, it may not be good from an economic point of view. When the water is added in excess of 700 parts by weight based on 1 part by weight of the purslane condensed water, the liquid feed may not contain sufficient omega-3 in eggs and chicken meat of chickens fed with the liquid feed.

And in the seventh step, the prepared liquid feed is fed to the chickens. Specifically, the liquid feed is fed in an average of 200-350cc per chicken per day. This means that 350cc in summer and 200cc in winter are suitable, and you can feed the amount in autumn and spring. When the liquid feed is fed to less than 200cc, eggs and chicken meat of the fed chickens may not contain sufficient omega-3, and when the liquid feed is fed in excess of 350cc, the content of omega-3 is It is sufficient, but the effect is similar to when feeding 200-350cc, so it may not be good from an economic point of view.

Hereinafter, the experimental details of the method for preparing chicken liquid feed containing purslane of the present invention will be described in detail.

(a) Egg quality characteristics test

In this experiment, in order to compare the quality characteristics of the chicken liquid food containing purslane of the present invention, one chicken was fed with the chicken liquid food containing purslane prepared in the present invention for 14 days, and 20 eggs produced during the feeding were conducted. Fatty acid analysis was commissioned by the Korea International University Industry-University Cooperation Foundation.

(1) Analysis of quality characteristics according to carbonization temperature

[Comparative Example 1]

Purslane is washed 3 times, 100 kg of the washed purslane is carbonized at 90° C. for 11 hours using a carbonization device, and the carbonized purslane is pyrolyzed at 35° C. for 12 hours to produce purslane steam, and the purslane steam is cooled at room temperature to produce purslane condensed water, and 700 parts by weight of water was added to 1 part by weight of the purslane condensed water to prepare a liquid feed, and the liquid feed was fed to chickens on an average of 350cc per day in summer.

[Example 1]

Purslane is washed 3 times, 100 kg of the washed purslane is carbonized at 120° C. for 11 hours using a carbonization device, and the carbonized purslane is pyrolyzed at 35° C. for 12 hours to produce purslane steam, and the purslane steam is cooled at room temperature to produce purslane condensed water, and 700 parts by weight of water was added to 1 part by weight of the purslane condensed water to prepare a liquid feed, and the liquid feed was fed to chickens on an average of 350cc per day in summer.

[Example 2]

Purslane is washed 3 times, 100 kg of the washed purslane is carbonized at 150° C. for 11 hours using a carbonization device, and the carbonized purslane is pyrolyzed at 35° C. for 12 hours to produce purslane steam, and the purslane steam is cooled at room temperature to produce purslane condensed water, and 700 parts by weight of water was added to 1 part by weight of the purslane condensed water to prepare a liquid feed, and the liquid feed was fed to chickens on an average of 350cc per day in summer.

[Example 3]

Purslane is washed 3 times, 100 kg of the washed purslane is carbonized at 180° C. for 11 hours using a carbonization device, and the carbonized purslane is pyrolyzed at 35° C. for 12 hours to produce purslane steam, and the purslane steam is cooled at room temperature. to produce purslane condensed water, and 700 parts by weight of water was added to 1 part by weight of the purslane condensed water to prepare a liquid feed, and the liquid feed was fed to chickens on an average of 350cc per day in summer.

division Omega-3 (mg/100g) DHA (mg/100g) Comparative Example 1 400.5 200.5 Example 1 607.9 453.9 Example 2 607.4 452.4 Example 3 300.4 153.1

As such, it can be confirmed that Examples 1 and 2 have a higher content of omega-3 and DHA than Comparative Examples 1 and 3. This is considered to be caused by the difference in carbonization temperature. In Comparative Example 1, the components contained in purslane were not sufficiently extracted with gas due to the low carbonization temperature, and therefore the components of purslane may not be contained as water vapor during the pyrolysis process. In addition, in the case of Example 3, the high temperature of carbonization may have destroyed the components of purslane. Therefore, the temperature for carbonization is 120 ~ 150 ℃ is suitable.

(2) Analysis of quality characteristics according to carbonization time

[Comparative Example 2]

Purslane is washed 3 times, 100 kg of the washed purslane is carbonized at 120° C. for 9 hours using a carbonization device, and the carbonized purslane is pyrolyzed at 35° C. for 12 hours to produce purslane steam, and the purslane steam is cooled at room temperature. to produce purslane condensed water, and 700 parts by weight of water was added to 1 part by weight of the purslane condensed water to prepare a liquid feed, and the liquid feed was fed to chickens on an average of 350cc per day in summer.

[Example 4]

Purslane is washed 3 times, 100 kg of the washed purslane is carbonized at 120° C. for 11 hours using a carbonization device, and the carbonized purslane is pyrolyzed at 35° C. for 12 hours to produce purslane steam, and the purslane steam is cooled at room temperature to produce purslane condensed water, and 700 parts by weight of water was added to 1 part by weight of the purslane condensed water to prepare a liquid feed, and the liquid feed was fed to chickens on an average of 350cc per day in summer.

[Example 5]

Purslane is washed 3 times, 100 kg of the washed purslane is carbonized at 120° C. for 13 hours using a carbonization device, and the carbonized purslane is pyrolyzed at 35° C. for 12 hours to produce purslane steam, and the purslane steam is cooled at room temperature to produce purslane condensed water, and 700 parts by weight of water was added to 1 part by weight of the purslane condensed water to prepare a liquid feed, and the liquid feed was fed to chickens on an average of 350cc per day in summer.

[Example 6]

Purslane is washed 3 times, 100 kg of the washed purslane is carbonized at 120° C. for 15 hours using a carbonization device, and the carbonized purslane is pyrolyzed at 35° C. for 12 hours to produce purslane steam, and the purslane steam is cooled at room temperature to produce purslane condensed water, and 700 parts by weight of water was added to 1 part by weight of the purslane condensed water to prepare a liquid feed, and the liquid feed was fed to chickens on an average of 350cc per day in summer.

division Omega-3 (mg/100g) DHA (mg/100g) Comparative Example 2 480.3 350.8 Example 4 607.9 453.9 Example 5 605.4 452.0 Example 6 351.2 280.5

As such, it can be confirmed that Examples 4 and 5 have a higher content of omega-3 and DHA compared to Comparative Examples 2 and 6. This is considered to be due to the difference in the carbonization time. In Comparative Example 2, the carbonization time was short, so the components contained in the purslane could not be sufficiently extracted with gas, and therefore, the components of the purslane may not be contained as water vapor during the pyrolysis process. In addition, in the case of Example 6, the carbonization time was long, so the components of purslane may be destroyed. Therefore, it is appropriate to proceed with carbonization for 11 to 13 hours.

(3) Analysis of quality characteristics according to pyrolysis temperature

[Comparative Example 3]

Purslane is washed 3 times, 100 kg of the washed purslane is carbonized at 120° C. for 11 hours using a carbonization device, and the carbonized purslane is pyrolyzed at 25° C. for 12 hours to produce purslane steam, and the purslane steam is cooled at room temperature to produce purslane condensed water, and 700 parts by weight of water was added to 1 part by weight of the purslane condensed water to prepare a liquid feed, and the liquid feed was fed to chickens on an average of 350cc per day in summer.

[Example 7]

Purslane is washed 3 times, 100 kg of the washed purslane is carbonized at 120° C. for 11 hours using a carbonization device, and the carbonized purslane is pyrolyzed at 35° C. for 12 hours to produce purslane steam, and the purslane steam is cooled at room temperature to produce purslane condensed water, and 700 parts by weight of water was added to 1 part by weight of the purslane condensed water to prepare a liquid feed, and the liquid feed was fed to chickens on an average of 350cc per day in summer.

[Example 8]

Purslane is washed 3 times, 100 kg of the washed purslane is carbonized at 120° C. for 11 hours using a carbonization device, and the carbonized purslane is pyrolyzed at 45° C. for 12 hours to produce purslane steam, and the purslane steam is cooled at room temperature to produce purslane condensed water, and 700 parts by weight of water was added to 1 part by weight of the purslane condensed water to prepare a liquid feed, and the liquid feed was fed to chickens on an average of 350cc per day in summer.

[Example 9]

Purslane is washed 3 times, 100 kg of the washed purslane is carbonized at 120° C. for 11 hours using a carbonization device, and the carbonized purslane is pyrolyzed at 55° C. for 12 hours to produce purslane steam, and the purslane steam is cooled at room temperature to produce purslane condensed water, and 700 parts by weight of water was added to 1 part by weight of the purslane condensed water to prepare a liquid feed, and the liquid feed was fed to chickens on an average of 350cc per day in summer.

division Omega-3 (mg/100g) DHA (mg/100g) Comparative Example 3 450.2 389.4 Example 7 607.9 453.9 Example 8 603.8 450.7 Example 9 405.2 315.2

As such, it can be confirmed that Examples 7 and 8 have a higher content of omega-3 and DHA than Comparative Examples 3 and 9. This is considered to be caused by the difference in pyrolysis temperature. In the case of Comparative Example 3, the thermal decomposition temperature was low, so the component of purslane may not be contained as water vapor. In addition, in the case of Example 9, the thermal decomposition temperature may be high and the components of purslane may be destroyed. Therefore, it is appropriate to proceed with thermal decomposition at 35~45℃.

(4) Analysis of quality characteristics according to pyrolysis time

[Comparative Example 4]

Purslane is washed 3 times, 100 kg of the washed purslane is carbonized at 120° C. for 11 hours using a carbonization device, and the carbonized purslane is pyrolyzed at 35° C. for 9 hours to produce purslane steam, and the purslane steam is cooled at room temperature. to produce purslane condensed water, and 700 parts by weight of water was added to 1 part by weight of the purslane condensed water to prepare a liquid feed, and the liquid feed was fed to chickens on an average of 350cc per day in summer.

[Example 10]

Purslane is washed 3 times, 100 kg of the washed purslane is carbonized at 120° C. for 11 hours using a carbonization device, and the carbonized purslane is pyrolyzed at 35° C. for 12 hours to produce purslane steam, and the purslane steam is cooled at room temperature to produce purslane condensed water, and 700 parts by weight of water was added to 1 part by weight of the purslane condensed water to prepare a liquid feed, and the liquid feed was fed to chickens on an average of 350cc per day in summer.

[Example 11]

Purslane is washed 3 times, 100 kg of the washed purslane is carbonized at 120° C. for 11 hours using a carbonization device, and the carbonized purslane is pyrolyzed at 35° C. for 15 hours to produce purslane steam, and the purslane steam is cooled at room temperature to produce purslane condensed water, and 700 parts by weight of water was added to 1 part by weight of the purslane condensed water to prepare a liquid feed, and the liquid feed was fed to chickens on an average of 350cc per day in summer.

[Example 12]

Purslane is washed 3 times, 100 kg of the washed purslane is carbonized at 120° C. for 11 hours using a carbonization device, and the carbonized purslane is pyrolyzed at 35° C. for 18 hours to produce purslane steam, and the purslane steam is cooled at room temperature to produce purslane condensed water, and 700 parts by weight of water was added to 1 part by weight of the purslane condensed water to prepare a liquid feed, and the liquid feed was fed to chickens on an average of 350cc per day in summer.

division Omega-3 (mg/100g) DHA (mg/100g) Comparative Example 4 480.2 400.1 Example 10 607.9 453.9 Example 11 605.8 451.8 Example 12 420.6 347.2

As such, it can be confirmed that Examples 10 and 11 have a higher content of omega-3 and DHA than Comparative Examples 4 and 12. This is considered to be due to the difference in pyrolysis time. In the case of Comparative Example 4, the thermal decomposition time was short, so the component of purslane may not be contained as water vapor. In addition, in the case of Example 12, the components of purslane may be destroyed because of the long pyrolysis time. Therefore, it is appropriate to proceed with pyrolysis for 12 to 15 hours.

(5) Analysis of quality characteristics according to cooling temperature

[Comparative Example 5]

Purslane is washed 3 times, 100 kg of the washed purslane is carbonized at 120° C. for 11 hours using a carbonization device, and the carbonized purslane is pyrolyzed at 35° C. for 12 hours to produce purslane steam, and the purslane steam is heated at 0° C. The purslane condensed water was produced by cooling, and 700 parts by weight of water was added to 1 part by weight of the purslane condensed water to prepare a liquid feed, and the liquid feed was fed to chickens on average of 350cc per day in summer.

[Example 13]

The purslane was washed 3 times, 100 kg of the washed purslane was carbonized at 120° C. for 11 hours using a carbonization device, and the carbonized purslane was pyrolyzed at 35° C. for 12 hours to produce purslane steam, and the purslane steam was heated to room temperature 25 By cooling at ℃ to produce purslane condensed water, 700 parts by weight of water was added to 1 part by weight of the purslane condensed water to prepare a liquid feed, and the liquid feed was fed to chickens on average of 350cc per day in summer.

[Example 14]

Purslane is washed 3 times, 100 kg of the washed purslane is carbonized at 120° C. for 11 hours using a carbonization device, and the carbonized purslane is pyrolyzed at 35° C. for 12 hours to produce purslane steam, and the purslane steam is heated at 30° C. The purslane condensed water was produced by cooling, and 700 parts by weight of water was added to 1 part by weight of the purslane condensed water to prepare a liquid feed, and the liquid feed was fed to chickens on average of 350cc per day in summer.

division Omega-3 (mg/100g) DHA (mg/100g) Comparative Example 5 208.6 301.2 Example 13 607.9 453.9 Example 14 482.8 378.8

As such, it can be confirmed that Example 13 has a higher content of omega-3 and DHA than Comparative Examples 5 and 14. This is considered to be caused by the difference in cooling temperature. In the case of Comparative Example 5, the cooling temperature is low, so that water vapor may be sublimated rather than liquefied. In addition, in the case of Example 14, the cooling temperature is high, so water vapor may not be sufficiently liquefied. Therefore, it is appropriate to proceed with the cooling temperature at room temperature.

(6) Analysis of quality characteristics according to the amount of water

[Comparative Example 6]

Washing purslane three times, carbonizing 100 kg of the washed purslane using a carbonization device at 120° C. for 11 hours, pyrolyzing the carbonized purslane at 35° C. for 12 hours to produce purslane steam, and cooling the purslane steam at room temperature to produce purslane condensed water, and 500 parts by weight of water was added to 1 part by weight of the purslane condensed water to prepare a liquid feed, and the liquid feed was fed to chickens on an average of 350cc per day in summer.

[Example 15]

Purslane is washed 3 times, 100 kg of the washed purslane is carbonized at 120° C. for 11 hours using a carbonization device, and the carbonized purslane is pyrolyzed at 35° C. for 12 hours to produce purslane steam, and the purslane steam is cooled at room temperature to produce purslane condensed water, and 700 parts by weight of water was added to 1 part by weight of the purslane condensed water to prepare a liquid feed, and the liquid feed was fed to chickens on an average of 350cc per day in summer.

[Example 16]

Purslane is washed 3 times, 100 kg of the washed purslane is carbonized at 120° C. for 11 hours using a carbonization device, and the carbonized purslane is pyrolyzed at 35° C. for 12 hours to produce purslane steam, and the purslane steam is cooled at room temperature to produce purslane condensed water, and 900 parts by weight of water was added to 1 part by weight of the purslane condensed water to prepare a liquid feed, and the liquid feed was fed to chickens on an average of 350cc per day in summer.

division Omega-3 (mg/100g) DHA (mg/100g) Comparative Example 6 610.7 463.4 Example 15 607.9 453.9 Example 16 595.8 432.8

As such, it can be confirmed that Example 15 and Comparative Example 6 had a higher content of omega-3 and DHA than Example 16. This is considered to be due to the difference in weight of water added to 1 part by weight of condensed water. In the case of Comparative Example 6, sufficient omega-3 and DHA are contained, but it is not suitable as a liquid feed due to its too stiff texture. In addition, in the case of Example 16, it can be seen that the amount of water fed to the chickens did not contain sufficient omega-3 and DHA because the applied water was too much. Therefore, it is appropriate that 700 parts by weight of water be added to 1 part by weight of condensed water.

(7) Analysis of quality characteristics according to the amount of summer liquid feed

[Comparative Example 7]

Purslane is washed 3 times, 100 kg of the washed purslane is carbonized at 120° C. for 11 hours using a carbonization device, and the carbonized purslane is pyrolyzed at 35° C. for 12 hours to produce purslane steam, and the purslane steam is cooled at room temperature To produce purslane condensed water, 700 parts by weight of water was added to 1 part by weight of the purslane condensed water to prepare a liquid feed, and the liquid feed was fed to chickens on an average of 250cc per day in summer.

[Example 17]

Purslane is washed 3 times, 100 kg of the washed purslane is carbonized at 120° C. for 11 hours using a carbonization device, and the carbonized purslane is pyrolyzed at 35° C. for 12 hours to produce purslane steam, and the purslane steam is cooled at room temperature to produce purslane condensed water, and 700 parts by weight of water was added to 1 part by weight of the purslane condensed water to prepare a liquid feed, and the liquid feed was fed to chickens on an average of 350 ccc per day in summer.

[Example 18]

Purslane is washed 3 times, 100 kg of the washed purslane is carbonized at 120° C. for 11 hours using a carbonization device, and the carbonized purslane is pyrolyzed at 35° C. for 12 hours to produce purslane steam, and the purslane steam is cooled at room temperature to produce purslane condensed water, and 700 parts by weight of water was added to 1 part by weight of the purslane condensed water to prepare a liquid feed, and the liquid feed was fed to chickens on average 450cc per day in summer.

division Omega-3 (mg/100g) DHA (mg/100g) Comparative Example 7 579.6 434.1 Example 17 607.9 453.9 Example 18 609.4 461.9

As such, it can be confirmed that Examples 17 and 18 have a higher content of omega-3 and DHA than Comparative Example 7. This is considered to be due to the average daily feeding amount. In the case of Comparative Example 7, the amount of feeding may not be sufficient to contain omega-3 and DHA. In addition, in the case of Example 18, the amount of omega-3 and DHA similar to that of Example 17 was contained. However, when considering the economic aspect, it can be determined that Example 17 is reasonable. Therefore, 350cc of liquid feed per chicken in summer is appropriate.

(8) Analysis of quality characteristics according to the amount of winter liquid feed

[Comparative Example 8]

Purslane is washed 3 times, 100 kg of the washed purslane is carbonized at 120° C. for 11 hours using a carbonization device, and the carbonized purslane is pyrolyzed at 35° C. for 12 hours to produce purslane steam, and the purslane steam is cooled at room temperature to produce purslane condensed water, and 700 parts by weight of water was added to 1 part by weight of the purslane condensed water to prepare a liquid feed, and the liquid feed was fed to chickens on average 100cc per day in winter.

[Example 19]

Purslane is washed 3 times, 100 kg of the washed purslane is carbonized at 120° C. for 11 hours using a carbonization device, and the carbonized purslane is pyrolyzed at 35° C. for 12 hours to produce purslane steam, and the purslane steam is cooled at room temperature to produce purslane condensed water, and 700 parts by weight of water was added to 1 part by weight of the purslane condensed water to prepare a liquid feed, and the liquid feed was fed to chickens on average 200cc per day in winter.

[Example 20]

Purslane is washed 3 times, 100 kg of the washed purslane is carbonized at 120° C. for 11 hours using a carbonization device, and the carbonized purslane is pyrolyzed at 35° C. for 12 hours to produce purslane steam, and the purslane steam is cooled at room temperature to produce purslane condensed water, and 700 parts by weight of water was added to 1 part by weight of the purslane condensed water to prepare a liquid feed, and the liquid feed was fed to chickens an average of 300cc per day in winter.

division Omega-3 (mg/100g) DHA (mg/100g) Comparative Example 8 581.5 438.5 Example 19 605.8 452.1 Example 20 606.2 452.8

As such, it can be confirmed that Examples 19 and 20 have a higher content of omega-3 and DHA than Comparative Example 8. This is thought to be due to the average daily feeding amount in winter. In the case of Comparative Example 8, the feeding amount is too small, so Omega-3 and DHA may not be sufficiently contained. In addition, in the case of Example 20, similar amounts of omega-3 and DHA as in Example 19 were contained. However, when considering the economic aspect, it can be determined that Example 12 is reasonable. Therefore, 200cc of liquid feed per chicken in winter is appropriate.

Next, the fatty acid analysis method used by the Korea International University Industry-Academic Cooperation Foundation will be described in detail. Table 1, Table 2, Table 3, Table 4, Table 5, Table 6, Table 7 and Table 8, which showed the fatty acid analysis of eggs and chicken meat after feeding the liquid feed of chickens containing purslane of the present invention. 2 and 3 were used.

The values in Table 1, Table 2, Table 3, Table 4, Table 5, Table 6, Table 7, Table 8, Figure 2 and Figure 3 indicate that the liquid feed of chickens containing purslane is fed to one chicken for 14 days. It is the average value of 20 eggs produced by the chicken during the period and the value of the chicken's meat.

A liquid feed of chickens containing purslane of the present invention was fed to one chicken for 14 days, and 20 eggs produced by the chicken during the feeding were designated as purslane fed eggs (A) in FIG. 2 , and the chickens In Fig. 3, the chicken meat of purslane was designated as meat (A).

General liquid feed was fed to one chicken for 14 days, and 20 eggs produced by the chicken during feeding were designated as control (B) in FIG. ) was specified.

The value of purslane-fed eggs (A) in FIG. 2 is the average value of 20 purslane-fed eggs, and the value of control (B) is the average value of 20 control eggs.

The experiment was conducted according to 2.1.5.4 Fatty Acids in the 2.Food Ingredients Test Method of Article 8.General Test Method of the Food Codex.

Take about 25 mg of the sample precisely into a glass tube, add 1 ml of the internal standard solution, then add 1.5 ml of 0.5 N methanolic sodium hydroxide solution, blow nitrogen, and immediately cover with a lid and mix. Then, it is heated in a heating block at 100° C. for about 5 minutes. After cooling, 2 ml of 14% BF3-methanol solution is added, nitrogen is blown again, the lid is immediately covered, mixed, and heated in a heating block at 100° C. for about 30 minutes. Then, cool to 30~40℃, add 2ml of isooctane solution, blow nitrogen, cover the lid, and stir (shake) vigorously at this temperature for 30 seconds. Then, immediately add 5 ml of saturated sodium chloride solution, blow nitrogen, cover the lid, and stir (shake). After cooling to room temperature, the isooctane layer separated from the water layer is placed in a glass tube for GC, nitrogen is blown, and the lid is immediately covered. Add 1 ml of isooctane to the aqueous layer, extract in the same way as above, and then combine the isooctane layer with the previous isooctane solution. This solution is dehydrated with anhydrous sodium sulfate, blown with nitrogen, and sealed until analysis to be used as the test solution.

As such, those skilled in the art to which the present invention pertains will understand that the above-described technical configuration of the present invention may be implemented in other specific forms without changing the technical spirit or essential characteristics of the present invention.

Therefore, the embodiments described above are to be understood as illustrative and not static in all respects, and the scope of the present invention is indicated by the following claims rather than the above detailed description, and the meaning and scope of the claims and their All changes or modifications derived from the concept of equivalents should be construed as being included above the present invention.

S1: washing step
S2: carbonization step
S3: pyrolysis step
S4: cooling stage
S5: Filtration step
S6: Step of preparing liquid feed by adding water
S7: Feeding stage

Claims (5)

A first step of washing the purslane in a washing container 3 times or more;
a second step of carbonizing the washed purslane;
a third step of thermally decomposing the carbonized purslane to produce purslane vapor;
a fourth step of cooling the purslane water vapor to produce purslane condensed water;
a fifth step of filtering the purslane condensed water;
a sixth step of preparing a liquid feed by adding 700 parts by weight of water to 1 part by weight of the filtered purslane condensed water;
A method for producing liquid chicken feed containing purslane, comprising: a seventh step of feeding the prepared liquid feed to chickens. According to claim 1,
In the second step,
The carbonization is carried out in a vacuum using a carbonization device for the washed purslane, and the method for producing liquid chicken feed including purslane, characterized in that it is carried out at 120 to 150° C. for 11 to 13 hours. According to claim 1,
In the third step,
The pyrolysis is a method for producing liquid chicken feed including purslane, characterized in that the carbonized purslane is processed at a low temperature of 35 to 45° C. for 12 to 15 hours. According to claim 1,
In the fourth step,
A method for producing liquid chicken feed containing purslane, characterized in that the purslane water vapor is cooled at room temperature to prepare purslane condensed water. According to claim 1,
In the seventh step,
The feeding is a chicken liquid feed production method including purslane, characterized in that an average of 200 to 350 cc per day is provided to the chickens with the prepared liquid feed.

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