KR20220052889A - Method of manufacturing chicken feed using dried allium tuberosum powder - Google Patents

Abstract

The present invention relates to a method for producing chicken feed using dried chive powder, the method including: a step (A) of drying washed chives for 10 hours in a temperature environment of 60℃ using a hot air dryer, and then pulverizing the same to prepare dried chive powder having an average particle size of 0.05 to 0.06 mm; a step (B) of preparing dried cucumber powder having an average particle size of 0.1 to 0.13 mm by drying the peeled and seeded cucumber slices using a hot air dryer for 7 hours in a temperature environment of 65℃, and then pulverizing the same; a step (c) of preparing yeast by subjecting yeast dough made of whole wheat to fermentation and drying; a step (D) of preparing roasted sword bean pieces by drying sword bean pieces washed and cut into a predetermined length using a hot air dryer in a temperature environment of 60℃ for 10 hours and then roasting the same in a temperature environment of 220℃ for 60 minutes; and a step (E) of mixing, with respect to 100 g of dry chive powder prepared through step A, 55 to 58 g of the dried cucumber powder prepared through step (B), 38 to 40 g of the yeast prepared through step (C), 15 to 16 g of the roasted sword bean pieces prepared through step (D), 15 g of corn flour, 10 g of limestone, 17 g of calcium phosphate, 1 g of citric acid, 5 g of mineral, 42 g of rice bran, sawdust, 0.4 g of Korean angelica, 0.2 g of licorice, 0.2 g of Perilla frutescens var. acuta, 1.6 g of burdock, 1.5 g of oyster shells, 0.5 g of Anemarrhena asphodeloides, and 80 to 85 g of brewers dry grains. A harmonious composition is composed.

Description

Chicken feed manufacturing method using dried leek powder {METHOD OF MANUFACTURING CHICKEN FEED USING DRIED ALLIUM TUBEROSUM POWDER}

The present invention relates to a method for preparing chicken feed using dried leek powder.

In the case of feed used for raising chickens, various ingredients are mixed so that all nutrients necessary for the growth and reproduction of chickens are contained. It can be made in various combinations.

These chicken feeds do not simply affect the growth and reproduction of chickens, but also have a lot of influence on the laying of chickens, their own meat quality, the quality of eggs, and even the environmental factors in which chickens are raised, so what ingredients are mixed and formulated It is very important to have the level of content of each ingredient to be used.

Therefore, in recent years, many efforts are being made to add or improve specific functionality through feed by adding differentiated plants or medicines to chicken feed. .

When leek is added as one of the main components of chicken feed, the leek containing a lot of crude protein not only makes the chicken eat better, but also has excellent nutritional value, and a large amount of vitamins and various trace amounts. Not only does it contain elements, but also antibiotics are also contained in leek, so you can expect a more improved effect on the immune system.

In this regard, to provide eggs with excellent properties such as freshness, flavor, warm color, and eggshell and excellent marketability by manufacturing chicken feed using danmi raw materials with excellent nutritional components and functional components such as omega 3 fatty acids of leek. In the prior literature on the prior art prepared for this purpose, there is a "method for producing chicken feed using leek" (hereinafter referred to as 'prior art') of Korean Patent Application Laid-Open No. 10-2019-0033987.

However, in the case of chicken feeds with leeks added in the prior art, including the prior art, the strength of the warm nature of leeks affects the efficacy of other feed ingredients, so it is easy to break the nutritional balance, and There was a problem of causing inflammation or exacerbating the slight inflammation that occurred.

For this reason, when chicken feeds containing a large amount of leek as a major component are applied to chickens, not only the egg-laying characteristics are partially deteriorated, but also the odor due to defecation problems of some chickens in the barn becomes severe, ultimately resulting in eggs. There were also problems affecting the nutrition and quality of

The present invention was created to solve the above problems, and an object of the present invention is to relieve some of the warm properties of leeks in preparing a chicken feed containing leeks as a main ingredient, and to achieve a balanced effect between all ingredients It is to provide the technology to have a harmonious composition to do so.

In order to achieve the above object, the chicken feed manufacturing method using the dried leek powder of the present invention is dried for 10 hours in a temperature environment of 60° C. using a hot air dryer, and then pulverized to an average particle size of 0.05 to 0.06 mm. A step of preparing a dry leek powder equipped with; Step B of preparing a dried cucumber powder having an average particle size of 0.1 to 0.13 mm by drying the peeled cucumber slices and removing the seeds inside for 7 hours in a temperature environment of 65° C. using a hot air dryer, and then pulverizing; Step C of preparing a yeast dough made from whole wheat through fermentation and drying processes; D step of washing and cutting green bean pieces cut to a predetermined length using a hot air dryer for 10 hours in a temperature environment of 60°C, and then performing roasting in a temperature environment of 220°C for 60 minutes to prepare roasted bean pieces; and based on 100 g of dried leek powder prepared in step A, 55 to 58 g of dried cucumber powder prepared in step B, 38 to 40 g of yeast prepared in step C, and 15 pieces of roasted peas prepared in step D. to 16g, corn flour 15g, limestone 10g, calcium phosphate 17g, citric acid 1g, minerals 5g, rice bran 42g, sawdust, angelica 0.4g, licorice 0.2g, leaflet 0.2g, burdock 1.6g, oyster shell 1.5g, millet 0.5g, Including; step E of blending 30 to 35 g of dry beer gourd.

Here, in step C, a dough mold having a width of 10 cm, a length of 10 cm, and a height of 3.5 cm is provided to place the yeast dough in the inner space, and a product temperature sensor for measuring the temperature of the yeast dough placed on the dough mold is provided. Step C-1 of filling the yeast dough into the dough mold of the fermentation barrel installed on one side; A first fermentation chamber having an internal temperature of 26 to 28 ° C and an internal humidity of 92 to 95% of the fermentation trough in which the yeast dough is accommodated inside and the internal humidity is at a level of 90 to 92% through the C-1 step C-2 step of performing the primary fermentation until the temperature of the yeast dough is increased and reaches 31 to 33 ° C. The fermentation barrel, which has undergone the primary fermentation through step C-2, is placed in a second fermentation room having an internal temperature of 25 to 26 ℃ and an internal humidity of 80 to 85%, and the temperature of the yeast dough is reduced to 28 to 29 ℃ C-3 step of performing the secondary fermentation until it reaches the point; and C-4 in which the third fermentation is performed by placing the fermentation barrel, which has undergone secondary fermentation through the C-3 step, in a third fermentation room having an internal temperature of 33 to 35° C. and an internal humidity of 35 to 36% for 8 days. step; includes.

On the other hand, in order to achieve the above object, as another example, the present invention includes a chicken feed prepared by the method for producing a chicken feed using the dried leek powder described above.

According to the present invention, the following effects can be exhibited.

First, the dried leek powder contains a large amount of crude protein, crude fat, iron, calcium, vitamins, minerals, and antibiotics in chicken feed, which not only increases the efficiency of growth and reproduction of chickens that consume it, but also improves its own meat quality, It can improve laying conditions, egg quality, and further lower the infection rate of chickens with viruses and bacteria.

Second, it provides nutritional and immunological effects through the provision of active substances of dried leek powder, and the warm properties of leek are alleviated to a certain level through dried cucumber powder, so that ingredients such as yeast, green beans, corn flour, limestone, brewer's meal, etc. This can be done in a state where the influence of various effects to be provided is minimized.

Third, it provides nutritional and immunological effects through the provision of the active substance of the dried leek powder, and the warming properties of the leek are alleviated to a certain level through the dried cucumber powder, thereby reducing the effect on the stomach of chickens eating the feed. By minimizing it, it is possible not to cause inflammation in the stomach of the chicken or to aggravate the inflammation, which in turn can improve the hygiene problem of the livestock.

Fourth, after drying and roasting green beans, by mixing them with feed, the side effects that can exacerbate various inflammations of chickens can be eliminated through dry leek powder, and further improvement of immunity of chickens can be expected.

Fifth, by mixing the yeast that has undergone a certain processing into the feed under the conditions of a specific composition, the feed content of crude protein and crude fiber is further increased, and the degree of growth, spawning and reproduction of chickens by helping the digestion of feed more actively through fermentation products can be further improved.

Sixth, by mixing brewer's meal, which has undergone certain processing, into the feed under the conditions of a specific composition, the content of a large amount of soluble nitrogen, digestible nutrients, vitamins and amino acids in the feed is further increased, resulting in egg laying rate and feed efficiency through ingestion of the feed and characteristics of the weight gain may be further improved.

1 is a flowchart illustrating a method for preparing chicken feed using dried leek powder according to the present invention.

A preferred embodiment of the present invention will be described in more detail with reference to the accompanying drawings, but already known technical parts will be omitted or compressed for the sake of brevity of description.

1. Description of the method for manufacturing chicken feed using dried leek powder

Hereinafter, with reference to the flowchart of FIG. 1, the method for producing a chicken feed using the dried leek powder of the present invention will be described in detail.

For reference, the chicken feed manufacturing method using the dried leek powder of the present invention, as shown in FIG. It is divided into six processes of a manufacturing step (S400), a compounding step (S500) and a drying step (S600), among which the dried leek powder manufacturing step (S100), the dried cucumber powder manufacturing step (S200), the yeast manufacturing step (S300) ) and the step of manufacturing green bean pieces (S400) may be reversed in the order of progress, and may be carried out simultaneously depending on the implementation.

(1) Dry leek powder manufacturing step <S100, A step>

In this step (S100), the process of preparing dried leek powder having an average particle size of 0.05 to 0.06 mm by grinding the washed leek in a temperature environment of 60 ° C. for 10 hours using a hot air dryer is carried out.

Here, 5 leeks harvested in June in Gimhae, Gyeongsangnam-do were used as leeks, and after washing the leeks harvested in this way and removing foreign substances on the basic surface, it was heated in a temperature environment of 60℃ through a hot air dryer (LD918BH, Lequip). By drying for 10 hours, the level of moisture content contained in the leek is lowered to a certain level.

Moreover, if the leek is dried under the drying conditions described above, the flavor of the leek becomes richer, and when it is mixed with feed, it increases the appetite of chickens that eat it and can be consumed better, and the crude protein and crude fat contained in the leek , iron, calcium, vitamins, minerals, antibiotics, etc. will increase the content of nutrients, and ultimately, the level of moisture content of the final blended chicken feed is more than 12% and less than 14% considering the moisture content of the remaining ingredients. can be adjusted to the level of

Therefore, it is most preferable to dry the dried leek corresponding to the main subject among the mixing materials of the chicken feed according to the present invention for 10 hours in a temperature environment of 60 ° C. If the time is exceeded, chlorophyll destruction of leek occurs a lot and adversely affects the chlorophyll content. If it cannot be lowered, the total moisture content exceeds 14% when formulating chicken feed later, or it progresses for a long time in the process of additional drying of the formulated chicken feed to match the moisture content level, thereby disrupting the balance of nutrients or improving the palatability of chickens. This is because there is a problem that there is a characteristic negative flavor that lowers the

(2) Dried cucumber powder manufacturing step <S200, B step>

This step (S200) is to prepare dried cucumber powder having an average particle size of 0.1 to 0.13 mm by drying the peeled cucumber slices and removing the seeds inside for 7 hours in a temperature environment of 65 ° C using a hot air dryer, and then pulverizing them. The process goes on.

Here, the prepared cucumber must first be peeled and sliced before going through the drying process to remove the seeds located inside.

This is because if the cucumber skins and seeds are not sufficiently removed, a unique negative flavor that lowers the palatability of the chicken occurs when it is later mixed into chicken feed, and ascorbinase, which is contained in a large amount in that part, is added to the rest of the chicken feed. This is because the ingredients can destroy the vitamin C that they want to provide.

Next, the peel and seeds are completely removed and the sliced cucumber is dried in a temperature environment of 65° C. for 7 hours using a hot air dryer, and then pulverized into dried cucumber powder having an average particle size of 0.1 to 0.13 mm.

Here, in the drying process of the cucumber, the moisture content level of the cucumber is constantly lowered so that the moisture content of the final blended chicken feed can be adjusted to a level of more than 12% and less than 14% in consideration of the moisture content of the remaining ingredients. it is for

In addition, the drying process for 7 hours in a temperature environment of 65 ° C. of cucumbers using a hot air dryer increases DPPH free radical scavenging ability and thrombolytic ability to further improve the health efficacy of chickens that eat it.

In addition, dried cucumber powder interacts with the dried leek powder described above to compensate for the excessively warm side of the feed. This is to avoid causing sanitation problems in the livestock environment by causing diarrhea.

To this end, the most important thing is that when the level of the blending weight of the dried leek powder is based on 100 g, it is preferable to mix the dried cucumber powder at the level of 56 g so that the warm properties of the leek can be provided at the most appropriate level.

(3) Yeast manufacturing step <S300, C step>

In this step (S300), the process of preparing the yeast by allowing the yeast dough made of whole wheat to undergo fermentation and drying processes is performed.

Specifically, this step (S300) includes step C-1 of arranging the yeast dough, step C-2 of performing primary fermentation in the first fermentation room, step C-3 of performing secondary fermentation in the second fermentation room, It is subdivided into C-4 stages of the tertiary fermentation in the 3rd fermentation room, and as a result, the yeast is completed.

First, in the yeast banban arrangement step (step C-1), a dough mold with a width of 10 cm, a length of 10 cm, and a height of 3.5 cm is provided to place the yeast dough in the inner space, and the temperature of the yeast dough placed on the dough mold is measured. This is the process of filling the yeast dough into the dough mold of the fermentation trough installed on one side of the temperature sensor for measurement.

Here, the yeast dough was manufactured using the commercially available dough made using 500 g of wheat flour in this step (S300).

Next, in the primary fermentation step (C-2 step), the yeast dough is accommodated inside and the internal humidity of 90 to 92% through the C-1 step that has been carried out earlier is carried out in a fermentation vessel at 26 to 28 ° C. It corresponds to the process of performing the primary fermentation until the temperature and the temperature of the yeast dough is increased by placing it in the first fermentation room with an internal humidity of 92 to 95% and reaching 31 to 33 ℃.

Here, it is preferable to continuously maintain the temperature and humidity of the first fermentation chamber so as not to deviate from the appropriate conditions described above, and the product temperature for the yeast dough in the kneading mold is monitored using a temperature sensor installed in the kneading mold to 31 to 33 ° C. Fermentation is terminated when reaching

Next, in the second fermentation step (C-3 step), the fermentation barrel that has undergone the first fermentation through the C-2 step that has been carried out is taken out and has an internal temperature of 25 to 26 ° C and an internal humidity of 80 to 85%. It is a process in which the main fermentation proceeds by moving to the second fermentation chamber.

The fermentation barrel seated in the second fermentation chamber equipped with such temperature and humidity conditions is subjected to secondary fermentation until the temperature of the yeast dough is reduced and reaches 28 to 29°C.

Finally, in the third fermentation step (C-4 step), the fermentation barrel that has undergone the second fermentation through the previously performed step C-3 is taken out of the second fermentation chamber, and the internal temperature of 33 to 35° C. and the internal temperature of 35 to 36% It corresponds to the process of moving to the third fermentation room with humidity and leaving it for 8 days to proceed with the third fermentation so that the post-fermentation takes place.

From the first fermentation to the third fermentation, the proper conditions of temperature or humidity in the first to third fermentation chambers are not properly maintained at a lower level, or the appropriate period and appropriate post-fermentation based on the product temperature in which fermentation takes place. If the level of the period is not properly maintained at a lower level, there may be problems in that the fermentation does not take place sufficiently or the degree of acidity becomes excessive when it is mixed with feed.

In addition, from the 1st fermentation to the 3rd fermentation, the proper conditions of temperature or humidity in the 1st to 3rd fermentation rooms are not properly maintained at a higher level, or the appropriate period and appropriate post-fermentation based on the product temperature in which fermentation is in progress If the level of the period is not properly maintained at a higher level, bacteria unsuitable as a compounding material for feed, such as Bacillus subtilis, proliferate, and the characteristic musty smell increases, resulting in a unique negative flavor that lowers the palatability of chickens when mixed as feed. .

(4) step of manufacturing green bean pieces <S400, D step>

In this step (S400), the green bean pieces cut to a predetermined length are washed and dried in a temperature environment of 60°C for 10 hours using a hot air dryer, and then roasted for 60 minutes in a temperature environment of 220°C to remove the roasted bean pieces. The process of preparing is in progress.

Here, the water content in the bean pieces is lowered to a certain level by firstly manipulating the green beans through hot air drying, followed by roasting to further adjust the water content to a lower level. or to match the appropriate moisture content level.

In addition, although the main purpose of the drying process of green soybean pieces is to adjust the water content level, the subsequent roasting is active with the content of physiologically active substances such as isoflavones, minerals, and flavonoids along with the additional adjustment of the water content level. It is more important to raise the level.

To this end, it is preferable not to deviate from the appropriate values of the temperature and time conditions for drying the bean pieces first and then roasting for 60 minutes in a temperature environment of 220°C.

(5) Mixing step <S500, E step>

In this step (S500), based on 100 g of the dried leek powder prepared through the A step (S100), 55 to 58 g of the dried cucumber powder prepared through the B step (S200), 38 to 40 g of the yeast prepared through the C step (S300), 15 to 16g of raw soybean pieces prepared through step D (S400), 15g of corn flour, 10g of limestone, 17g of calcium phosphate, 1g of citric acid, 5g of minerals, 42g of rice bran, sawdust, 0.4g of Angelica, 0.2g of licorice, 0.2g of leaflets, The process of mixing 1.6 g of burdock root, 1.5 g of oyster shells, 0.5 g of shimoji, and 30 to 35 g of dried beer gourd is carried out.

Here, the dried brewer's brew blended through step E is immersed in 100 mL of distilled water based on 10g for 90 minutes to remove the generated supernatant, then only the brewer's brew is filtered and dried in a temperature environment of 50°C using a hot air dryer for 16 hours. It is prepared as made.

Brewery is a material for softening the meat of chickens that eat it, increasing growth and spawning efficiency, and providing abundant fiber and protein. This is most preferable.

And regarding the mixing ratio, based on 100 g of dried chive powder, dried cucumber powder 56g, yeast 38g, scorched green bean flakes 16g, corn flour 15g, limestone 10g, calcium phosphate 17g, citric acid 1g, minerals 5g, rice bran 42g, sawdust, It is desirable to complete the chicken feed by combining 0.4 g of Angelica larvae, 0.2 g of licorice, 0.2 g of leaflets, 1.6 g of burdock, 1.5 g of oyster shells, 0.5 g of thyme, and 32 g of dry brewer's meal. The total moisture content of the chicken is 12% to less than 14%, and above all, the physiologically active properties of each material have the most harmonious balance, so that the growth and spawning of chickens, the nutritional status of eggs, and the livestock breeding environment, etc. can be excellently improved.

(6) Drying step <S600, F step>

In this step (S600), the process of drying the chicken feed blended through step E in a temperature environment of 30° C. until the moisture content is less than 14% is performed.

This process is an additional step that can be carried out, and is performed when the level of total moisture content is not less than 14% even though the chicken feed according to the present invention is prepared by mixing each material within the appropriate ratio described above.

Here, it is preferable that the temperature condition for drying does not exceed 30° C. This is because it may cause inhibition of the physiologically active effects that the materials themselves, such as corn flour, calcium phosphate, minerals, and wool, are intended to provide. .

2. Characteristics Analysis of Chicken Feed Manufactured by Method for Manufacturing Chicken Feed Using Dried Leek Powder

In various embodiments of the chicken feed produced through the method for manufacturing chicken feed using leek according to the present invention described above, the characteristics, nutrition and quality of eggs, examination of the egg laying rate, examination of the occurrence of spots, evaluation of chicken meat quality, odor of livestock Inhibitory effect test was performed, and the following verification method was used for the purpose of defining the degree of removal of caffeine component at a level obvious to those skilled in the art.

(1) Preparation of Examples

- Example 1

Example 1 is based on 100 g of dried chive powder, 56 g of dried cucumber powder, 38 g of yeast, 16 g of crushed green bean flakes, 15 g of corn flour, 10 g of limestone, 17 g of calcium phosphate, 1 g of citric acid, 5 g of minerals, 42 g of rice bran, sawdust, and 0.4 g of Angelica. g, licorice root 0.2g, leaflet 0.2g, burdock 1.6g, oyster shell 1.5g, thyme 0.5g, and dry brewer's meal 32g.

Here, the dried leek powder was used by drying the washed leek in a temperature environment of 60° C. using a hot air dryer for 10 hours, and then pulverizing it to an average particle size of 0.05 to 0.06 mm.

In addition, dried cucumber powder was used after peeling and removing seeds from cucumber slices and drying them in a temperature environment of 65° C. for 7 hours, and then pulverizing them to an average particle size of 0.1 to 0.13 mm.

In addition, the yeast is provided with a dough mold having a width of 10cm, a length of 10cm, and a height of 3.5cm, and a product temperature sensor for measuring the product temperature of the yeast dough placed on the dough mold is installed on one side. Put the fermentation vat filled to a 90% internal humidity level in the first fermentation room with an internal temperature of 28℃ and an internal humidity of 94%, and the first fermentation until the temperature of the yeast dough increases and reaches 32℃ After performing the first fermentation, place the fermentation barrel in the second fermentation room with an internal temperature of 26°C and an internal humidity of 82% to perform secondary fermentation until the temperature of the yeast dough is reduced and reaches 28°C. Proceeding, and finally, the second fermentation was placed in a third fermentation chamber equipped with an internal temperature of 34° C. and an internal humidity of 35% for 8 days, followed by a third fermentation.

In addition, the roasted bean pieces were prepared by drying the cut bean pieces in a temperature environment of 60°C for 10 hours using a hot air dryer, and then roasting them in a temperature environment of 220°C for 60 minutes.

Finally, the dried brewer's brew was used by immersing brewer's waste in 100 mL of distilled water based on 10g for 90 minutes to remove the generated supernatant, filtering only the brewer's brew, and drying it in a temperature environment of 50°C for 16 hours using a hot air dryer.

-Example 2

The blending weight of Example 1 and dried cucumber powder was different to 60 g, but the rest of the blending and manufacturing methods and conditions for each material were applied the same.

-Example 3

The weight difference of Example 1 and dried cucumber powder was 52 g, but the rest of the formulation and the manufacturing method and conditions for each material were applied the same.

-Example 4

The blending weight of Example 1 and yeast was set to 40 g, but the rest of the blending and manufacturing methods and conditions for each material were applied the same.

-Example 5

The blending weight of Example 1 and yeast was different to 36 g, but the remaining blending and manufacturing methods and conditions for each material were applied the same.

-Example 6

The blending weight of Example 1 and dry beer gourd was 40 g, but the rest of the blending and manufacturing methods and conditions for each material were applied the same.

-Example 7

The blending weight of Example 1 and dry beer gourd was different from 24 g, but the rest of the blending and manufacturing methods and conditions for each material were applied the same.

-Example 8

In Example 1 and in the production of dried leek, the difference in temperature conditions is set so that the washed leek is dried for 10 hours in a temperature environment of 65 ° C. The same was applied.

-Example 9

In Example 1 and in the production of dried leek, the difference in temperature conditions is set so that the washed leek is dried in a temperature environment of 55 ° C. for 10 hours using a hot air dryer, but the total mixing ratio and the manufacturing method and conditions for each remaining material are The same was applied.

-Example 10

In Example 1 and in the production of dried leek, the peeled cucumber slices and the seeds removed inside are dried using a hot air dryer in a temperature environment of 70 ° C. for 7 hours with a difference in temperature conditions, but the total mixing ratio and the remaining ingredients The manufacturing method and conditions for each star were applied in the same way.

-Example 11

In Example 1 and in the production of dried leek, the peeled cucumber slices and the seeds removed inside are dried using a hot air dryer in a temperature environment of 60° C. for 7 hours with a difference in temperature conditions, but the total mixing ratio and the remaining ingredients The manufacturing method and conditions for each star were applied in the same way.

As in the chicken feed of Company A sold together with the chicken feed prepared according to Examples 1 to 11, 10 48-week-old laying hens (Hy-Line Brown) were divided and fed for 12 weeks, and the various evaluations below were evaluated by example. proceeded.

(2) Inspection of spawning rate and spotting rate

First, the average laying rate (%) by group of laying hens bred by supplying the chicken feed of Examples 1 to 3 and Examples 8 to 11 and a commercially available chicken feed (comparative example) and the frequency of spotting on the eggshell (%) was measured, and the results are shown in Table 1 below.

Example 1 Example 2 Example 3 Example 8 Example 9 Example 10 Example 11 comparative example spawn rate 64.0 61.4 62.7 58.6 59.1 58.6 57.7 52.3 spotted
incidence rate 2.1 3.6 4.2 4.7 3.9 4.6 4.7 9.6

As shown in Table 1, the change in the mixing ratio of the dried cucumber powder of Examples 2 and 3 caused a problem to lower the egg-laying rate and increase the occurrence rate of spots, and these problems were caused by the condition value of the dried leek and dried cucumber manufacturing process. The same was true for change.

Above all, it can be seen that the laying hens raised through the chicken feed of Example 1 showed a very good laying rate and a very low level of spotting rate compared to the case of using the commercially available chicken feed according to Comparative Example.

(3) Egg Characteristics Inspection

The weight, eggshell thickness, and freshness of eggs laid by laying hens raised by supplying chicken feed of Examples 1 to 7 and commercially available chicken feed (comparative example) were measured and averaged for each Example group, as shown in Table 2 below I got the same result.

Weight (g) Eggshell thickness (mm) Freshness (HU) Example 1 60.12 0.34 83.71 Example 2 57.11 0.31 81.45 Example 3 57.86 0.32 81.33 Example 4 58.90 0.33 82.14 Example 5 59.41 0.33 80.15 Example 6 56.94 0.31 80.59 Example 7 57.38 0.33 81.73 comparative example 59.84 0.29 77.14

As shown in Table 2, the total mixing ratio by material of the whole chicken feed was based on 100 g of dried chive powder, 56 g of dried cucumber powder, 38 g of yeast, 16 g of roasted bean flakes, 15 g of corn flour, 10 g of limestone, 17 g of calcium phosphate, With citric acid 1g, minerals 5g, rice bran 42g, sawdust, angelfish 0.4g, licorice 0.2g, lobule 0.2g, burdock 1.6g, oyster shell 1.5g, millet 0.5g, dried beer gourd 32g, the thickest egg and the highest weight It was found to be the heaviest and freshest, and above all, it was found that there was a significant difference between the case of using the commercial chicken feed according to the comparative example and the weight, eggshell thickness, and freshness of the laid eggs.

(4) Egg Nutrition Test

In accordance with the International Chemical Analysis Methods Standard (AOAC) Officaial Method 994.10, the eggs laid by the laying hens raised by supplying the chicken feed of Examples 1 to 7 and the commercial chicken feed (Comparative Example) were phospholipid, neutral The lipid cholesterol content (%) was measured, and the results are shown in Table 3 below.

Phospholipid content triglyceride content cholesterol content Example 1 18.94 5.42 15.98 Example 2 17.21 7.45 18.45 Example 3 17.33 7.58 19.77 Example 4 16.81 7.51 19.17 Example 5 17.13 7.24 19.43 Example 6 16.66 8.02 18.60 Example 7 16.79 7.96 18.96 comparative example 16.88 9.21 24.17

As shown in Table 3, the total mixing ratio for each ingredient of the chicken feed is based on 100 g of dried chive powder, 56 g of dried cucumber powder, 38 g of yeast, 16 g of roasted bean flakes, 15 g of corn flour, 10 g of limestone, 17 g of calcium phosphate, and 17 g of citric acid. Chickens raised by feeding chicken feed with 1 g, 5 g of minerals, 42 g of rice bran, sawdust, 0.4 g of angelfish, 0.2 g of licorice, 0.2 g of leaflets, 1.6 g of burdock, 1.5 g of oyster shells, 0.5 g of wheat bran and 32 g of dry brewer's meal In the case of one egg, the phospholipid content was the highest, but the triglyceride and cholesterol content levels were low, and it was found that there was a great nutritional difference compared to the case of using the commercially available chicken feed according to the comparative example.

(5) Inspection of odor generation in livestock houses

Examples 1 to 3 and Examples 8 to 11 are provided to separate the barns for each group of laying hens reared by supplying the chicken feed to make the barn environment independent, and the feces of the laying hens in the barn are collected over time. The odor level was comparatively verified by measuring the level of ammonia concentration.

Here, as the standard of time lapse, ammonia concentration (ppm) was measured based on immediately after collection, on the 2nd day after collection, on the 5th day after collection, and on the 7th day after collection, and the results are shown in FIG. 4 below.

immediately after collection Day 2 Day 5 Day 7 Example 1 17.0 20.1 42.7 68.5 Example 2 25.4 35.3 58.9 84.6 Example 3 26.8 58.4 60.7 88.1 Example 8 20.5 25.8 45.9 71.1 Example 9 20.4 27.1 48.0 73.0 Example 10 22.8 29.6 46.6 70.9 Example 11 23.2 30.1 49.3 72.2

As shown in Table 4, the change in the level of the blended weight of dried chive powder compared to the blended weight of dried chive powder in the total blending ratio for each material of the whole chicken feed does not adequately compensate for the warm properties of leek, so that the laying hen’s It affects the stomach, which leads to odor and pollution problems in the livestock environment, as in Examples 2 and 3.

Therefore, as in Example 1, it is most preferable to have 56 g of dried cucumber powder compared to 100 g of dried leek powder in the mixing weight ratio of the dried leek powder and the dried cucumber powder.

The embodiments disclosed in the present invention are for explanation rather than limiting the technical spirit of the present invention, and the scope of the technical spirit of the present invention is not limited by these embodiments. The scope of protection should be construed by the claims below, and all technical ideas within the equivalent range should be construed as being included in the scope of the present invention.

Claims (2)

A step of drying the washed leek using a hot air dryer in a temperature environment of 60° C. for 10 hours, and then pulverizing it to prepare dry leek powder having an average particle size of 0.05 to 0.06 mm;
Step B of preparing a dried cucumber powder having an average particle size of 0.1 to 0.13 mm by drying the peeled cucumber slices and removing the seeds inside for 7 hours in a temperature environment of 65° C. using a hot air dryer, and then pulverizing them;
Step C of preparing a yeast dough made of whole wheat by subjecting it to fermentation and drying;
D step of washing and cutting green bean pieces cut to a predetermined length using a hot air dryer for 10 hours in a temperature environment of 60°C, and then performing roasting in a temperature environment of 220°C for 60 minutes to prepare roasted bean pieces; and
Based on 100 g of the dried leek powder prepared in step A, 55 to 58 g of dried cucumber powder prepared in step B, 38 to 40 g of yeast prepared in step C, and 15 to 15 pieces of roasted peas prepared in step D 16g, corn flour 15g, limestone 10g, calcium phosphate 17g, citric acid 1g, mineral 5g, rice bran 42g, sawdust, Angelica 0.4g, licorice 0.2g, lobule 0.2g, burdock 1.6g, oyster shell 1.5g, millet 0.5g, dried Including; E step of blending 30 to 35 g of beer gourd;
In step C,
In order to place the yeast dough in the inner space, a dough mold having a width of 10 cm, a length of 10 cm, and a height of 3.5 cm is provided, and a product temperature sensor for measuring the product temperature of the yeast dough placed on the dough mold is installed on one side of the fermentation vessel. Step C-1 of filling the mold with the yeast dough;
A first fermentation chamber having an internal temperature of 26 to 28 ° C and an internal humidity of 92 to 95% of the fermentation trough in which the yeast dough is accommodated inside and the internal humidity is made to a level of 90 to 92% through step C-1 C-2 step of performing the primary fermentation until the temperature of the yeast dough is increased and reaches 31 to 33 ℃;
The fermentation barrel, which has undergone the primary fermentation through step C-2, is placed in a second fermentation room having an internal temperature of 25 to 26 ℃ and an internal humidity of 80 to 85%, and the product temperature of the yeast dough is reduced to 28 to 29 ℃ Step C-3 to proceed with the secondary fermentation until the time to reach; and
Step C-4 in which the fermentation barrel, which has undergone secondary fermentation through step C-3, is placed in a third fermentation room having an internal temperature of 33 to 35° C. and an internal humidity of 35 to 36% for 8 days to proceed with the third fermentation characterized in that it contains;
A method for producing chicken feed using dried leek powder.
Chicken feed, characterized in that produced by the method for producing a chicken feed using the dried leek powder of claim 1.

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