JPH08322475A - Feed for fowls - Google Patents

Abstract

PURPOSE: To obtain a feed containing a large amount of an ω3-based highly unsaturated fatty acid such as docosahexaenoic acid(DHA) effective in reduction or suppression of a rise in low-specific gravity cholesterol in blood, activation of cerebral functions, prevention of adult diseases, etc. CONSTITUTION: This feed for fowls contains a tuna oil having <=5 acid value and <=10 peroxide value and the method for rearing the fowls is to supply the tuna oil thereto. An egg is produced by the fowls reared by this method and an egg product and a food are produced by using the egg. The feed is good in flavor without emitting a fishy smell, has body, flavor and sweetness and is excellent in taste. The high-quality egg can be produced by the fowls and effectively used as a healthy food for various foods.

Description

Detailed Description of the Invention

[0001]

FIELD OF THE INVENTION The present invention relates to a feed for poultry containing a specific tuna oil, a method for feeding a specific tuna oil to poultry, and an egg produced by the poultry bred by the above method. , And an egg product and a food produced by using the egg, and in the case of the present invention, it is effective in reducing or suppressing elevation of low-density cholesterol in blood, activating brain function, and preventing adult diseases. Docosahexaenoic acid (DHA)
It is possible to obtain poultry eggs of high quality, which contain a large amount of ω3 highly unsaturated fatty acids such as, and have a good taste without fishy odor, and are rich in flavor and useful as a health food. .

[0002]

2. Description of the Related Art ω3 highly unsaturated fatty acids such as docosahexaenoic acid (hereinafter referred to as "DHA") and eicosapentaenoic acid (hereinafter referred to as "EPA") are used to reduce or prevent an increase in low specific gravity cholesterol in blood, and to improve brain function. It has been widely known in recent years that it is effective in activating erythrocytes, preventing adult diseases, and so on.
Various attempts have been made to actively ingest the system polyunsaturated fatty acids.

Where ω3 polyunsaturated fatty acids such as DHA and EPA are contained in the oils of multi-catch red fish such as sardines, mackerel, and herring, multi-catch white fish such as cod, and fish such as squids. In order to actively ingest ω3 type highly unsaturated fatty acids such as DHA and EPA, it is recommended to eat fish such as sardines that contain a large amount of ω3 type highly unsaturated fatty acids, but otherwise. In addition, (i) a method of adding fish oil recovered from sardines or the like containing a large amount of ω3 highly unsaturated fatty acids during the production and processing of foods; (ii) hydrolysis of fish oil recovered from sardines or the like to produce ω3 advanced A method in which an unsaturated fatty acid is prepared and further refined to obtain a refined ω3 highly unsaturated fatty acid at the time of food production and processing; (iii) A large amount of the ω3 highly unsaturated fatty acid recovered from sardines and the like is contained. Keep fish oil And drinking water to be added to salaries to animals such as livestock and poultry, meat of livestock and poultry, eggs, milk,
A method in which livestock products such as internal organs contain a large amount of ω3 polyunsaturated fatty acids so that they can be ingested by humans and other animals; (iv) ω3 by hydrolyzing fish oil collected from sardines and the like.
A method of feeding purified ω3 highly unsaturated fatty acid obtained by preparing a highly unsaturated unsaturated fatty acid and then further refining it to livestock and poultry together with feed and water has been proposed and tried.

The above-mentioned method (i) is simple and economical in that the oil recovered from the above-mentioned fish such as sardines containing a large amount of ω3 polyunsaturated fatty acids is used as it is, and it is economical. The food obtained by addition has a strong fishy odor and a reduced flavor. Moreover, ω contained in fish oil
Due to the instability of the 3 type polyunsaturated fatty acids, they are often decomposed or deteriorated during the production and processing of foods, and as a result, the above-mentioned effects such as cholesterol-reducing effect are easily lost. .

Further, in the case of the above-mentioned methods (ii) and (iv), since purified ω3 polyunsaturated fatty acid is used, it is possible to prevent fish odor from occurring in foods and livestock products to some extent, but fish oil is used. It takes time and cost to hydrolyze to produce ω3 highly unsaturated fatty acids and to further purify the ω3 highly unsaturated fatty acids, which is not economical and is difficult to put into practical use. The current situation is that feed is not worth the cost.

In the case of the method (iii) described above, fish oil such as sardines containing ω3 polyunsaturated fatty acids is directly fed to livestock, poultry and the like together with feed and drinking water. Although it can be suppressed and is practical, livestock products such as meat, eggs, milk, and internal organs obtained from livestock and poultry fed with fish oil such as sardines have a strong fishy odor and inferior taste, and have a rich taste. It has the drawback of being poor and does not meet the tastes of consumers.

On the other hand, in compounded feeds fed to poultry, livestock and the like, yellow grease mainly composed of animal fat derived from livestock such as lard and chicken fat is widely used as an energy source and a nutritional source. . When yellow grease is fed to poultry and livestock, the meat, eggs, milk, and internal organs produced by those animals have little off-flavor and are satisfactory in terms of flavor, but have little richness and taste. However, the taste is not good enough. In addition, yellow grease has a low content of ω3 polyunsaturated fatty acids, and animal products produced by feeding this grease cannot sufficiently contain ω3 polyunsaturated fatty acids.

[0008]

From the above point of view, the inventors of the present invention have found that the ω3 system is highly functional, such as DHA, which is effective in reducing or suppressing elevation of low-density cholesterol in blood, activating brain function, and preventing adult diseases. For the purpose of obtaining livestock products such as meat, eggs, milk, and viscera that contain a large amount of saturated fatty acids, nevertheless have a good taste without fishy odor, and have a good taste and taste. Various studies have been conducted on feed for poultry and livestock.

As a result, when tuna oil having an acid value of 5 or less and a peroxide value of 10 or less is added to feed or drinking water and fed, or fed directly as it is to raise poultry, Eggs produced by various poultry contain a large amount of ω3 polyunsaturated fatty acids such as DHA, which is extremely useful as a health food, and the eggs have no fishy odor and have a good flavor. The present invention has been completed by finding out that it has a richness and taste and is excellent in taste.

That is, the present invention is a poultry feed characterized by the addition of tuna oil having an acid value of 5 or less and a peroxide value of 10 or less.

The present invention is a method of feeding tuna oil having an acid value of 5 or less and a peroxide value of 10 or less to raise poultry.

Further, the present invention includes eggs produced by poultry bred by the above method, and egg products and foods produced using the eggs.

Tuna oil is originally produced in small amounts as compared with fish oils obtained from sardines, mackerel, herring and other high-lean fish, cod and other white-lean fish, squid, etc. Since tuna oil itself is expensive, use of tuna oil as a raw material oil for ω3 polyunsaturated fatty acids has been rarely carried out as in sardine oil.
Therefore, the present situation is that research on the content of ω3 highly unsaturated fatty acids in tuna oil and effective use of ω3 highly unsaturated fatty acids contained in tuna oil have not been conducted until now. . Moreover, since tuna oil is a kind of fish oil, it has been conventionally known that fresh tuna oil has a fishy odor like sardine oil. Therefore, it is necessary to feed tuna oil to feed poultry. It has been conventionally thought that when breeding poultry, the eggs produced by the poultry will naturally have a strong fishy odor, like the eggs produced by poultry raised by feeding sardine oil and the like. .

Therefore, when tuna oil having an acid value of 5 or less and a peroxide value of 10 or less is fed to poultry,
The above-mentioned findings by the present inventors that eggs with good taste without fishy odor are produced, and further, the findings by the present inventors that the eggs have richness and taste and are also excellent in terms of taste. The findings by the present inventors that the egg contains a large amount of ω3 polyunsaturated fatty acids such as DHA and are useful as health foods are all unexpected from the above-mentioned conventional common general knowledge. It can be said that

The present invention will be described in detail below. First, in the present invention, the acid value is 5 or less and the peroxide value is 10 or less.
It is necessary to feed poultry with the following tuna oils. Acid value exceeds 5 and / or peroxide value is 1
When tuna oil of more than 0 is fed to poultry, eggs produced by poultry have a strong fishy odor and a reduced flavor, and also have less richness and taste and a reduced taste. Generally, the lower the acid value and peroxide value of tuna oil, the more eggs produced by poultry raised by feeding the tuna oil have a better taste with less fishy odor, and more It is preferable because it is rich and has a better taste.
Here, the “acid value” referred to in the present invention means a value measured according to a macro method, and details thereof are as described in the section of Examples below. The "peroxide value" referred to in the present invention means a value measured by a sodium thiosulfate titration method, and the details thereof are also as described in the section of Examples below.

The tuna oil used in the present invention may be any oil obtained from tuna, as long as it has an acid value of 5 or less and a peroxide value of 10 or less. The preservation method is not particularly limited. In general,
Fresh tuna oil is preferred because it has a lower acid value and a lower peroxide value. The type of fresh tuna oil is not limited, but it can be obtained from fresh frozen tuna, for example. In addition, tuna oil, for example, the oil as collected from tuna,
Any of tuna oil obtained by heating oil collected from tuna to remove impurities such as moisture (so-called unrefined tuna oil), refined tuna oil obtained by further refining the above-mentioned unrefined tuna oil, etc. It may be. Considering that tuna is a valuable and expensive resource, and tuna oil is also a valuable and expensive resource along with it, either use tuna oil as it is from fresh frozen tuna, or use it as it is. It is preferable to use unrefined tuna oil that has only been cleaned of impurities from the viewpoint of economical efficiency, and the eggs produced by poultry raised by feeding those tuna oils have no fishy odor and taste. It is also preferable in that it is good and has richness and taste and is excellent in taste.

The origin of tuna oil used in the present invention (the type of tuna from which tuna oil is collected) is not particularly limited, and for example, tuna oil collected from bluefin tuna, bigeye tuna, yellowfin tuna, albacore tuna, southern bluefin tuna, etc. can be used. . In addition, tuna oil is usually collected from the remaining part of the edible portion such as muscle tissue collected from tuna, for example, the head, tail, bone tissue, internal organs, etc. Tuna oil is preferred because it is rich in DHA. However, it is not limited to the tuna oil collected from the above-mentioned portion, and may of course include tuna oil collected from an edible portion such as muscle tissue.

When feeding the above-mentioned tuna oil to poultry, a method of feeding the tuna oil by adding it to a compounded feed or other feeds, a method of feeding the tuna oil by adding it to drinking water, or the tuna oil as it is You may pay by any method, such as by directly paying alone. Among them, it is preferable to add tuna oil to the feed and feed it, because it is possible to feed tuna oil, which is more expensive than sardine oil, etc., to poultry smoothly and without waste, and especially to add tuna oil to the compound feed. It is preferable from the viewpoint of the ingestibility of tuna oil and the like.

When tuna oil is added to feed such as compounded feed and fed to poultry, the tuna oil is added to the feed even at the time of production of feed or the feed is fed to poultry. Any of the above, and therefore, the "feed with tuna oil added" in the present invention means a compounded feed obtained by adding tuna oil to a feed material and other feeds, and already produced. It includes both a compounded feed prepared by adding tuna oil to a given feed and other feeds.

Then, particularly when tuna oil is added during the production of the compounded feed, the tuna oil is mixed with other raw materials for the compounded feed, and the compounded feed containing the tuna oil is prepared according to the usual method for producing the compounded feed. It may be manufactured, and the manufacturing method is not particularly limited. Moreover, the compounded feed in that case is
It can be in any form and moisture content such as pellets, mashes, crumbles and the like. In addition, when adding tuna oil to the compounded feed when feeding the compounded feed to poultry, add and mix tuna oil to the already prepared ordinary compounded feed in the form of pellets, mash, crumble, etc. Then, it can be directly fed to poultry.

When unrefined tuna oil is used, since it often has a solid state in winter when the temperature is low, it is heated to an appropriate temperature (usually about 30 to 80 ° C.) to form a liquid, It is preferable to add it to the raw material for feed or to the existing feed because tuna oil can be uniformly mixed and dispersed in the feed. DHA contained in tuna oil
Since ω3 polyunsaturated fatty acids such as are easily rancid, a small amount of antioxidants such as vitamin E, 2,6-ditertiarybutyl-p-cresol (BHT) and ethoxyquin are added to tuna oil to prevent rancidity. You may use it.

The feed of the present invention containing tuna oil, in particular the compounded feed, is of poultry origin regardless of whether tuna oil is added during the production of the feed or during the feeding of the feed to poultry. Depending on the type, age (week), etc., it may be produced by the same method using the same raw material as the conventional feed for poultry (particularly compounded feed), and the content is not limited at all. However, it can be produced using raw materials such as corn, milo, soybean meal, rapeseed meal, fish meal, bran, gluten meal, meat and bone meal, calcium carbonate, calcium phosphate, salt, various vitamins and minerals. Further, the form and water content of the compounded feed are not particularly limited, and as described above, for example, pellets, mash, crumble and the like may have any form and water content.

The amount of tuna oil added to the feed, particularly the compounded feed, can be adjusted according to the type of poultry, the age of the week, the breeding environment, etc. Generally, the tuna oil is included. The amount of tuna oil added is 1-6 based on the total weight of the feed
It is preferable to set it as a weight% and it is more preferable to set it as 1 to 4 weight%. Ω3 contained in tuna oil when the added amount of tuna oil in the feed is less than 1% by weight
The feeding amount of the system polyunsaturated fatty acid to poultry becomes small, and it becomes difficult for the egg produced by the poultry to contain an effective amount of ω3 system polyunsaturated fatty acid. On the other hand, if the amount of tuna oil added to the feed exceeds 6% by weight, the nutritional balance of the feed, especially the compounded feed is lost, making it difficult for healthy growth and breeding of poultry. When producing feed, disintegration due to pulverization or the like is likely to occur.

Any of the case where tuna oil is added to feed and fed to poultry, the case where tuna oil is added to drinking water and fed to poultry, or the case where tuna oil is fed directly to poultry as it is In the case of, the tuna oil intake by poultry is usually about 0.5 to 3.5 g per kg body weight of poultry per day, and the tuna oil is fed to the poultry. Eggs produced by these species will contain an effective amount of ω3 polyunsaturated fatty acids, and it will be possible to obtain eggs that have no fishy odor, have a good flavor, and are rich in flavor and taste and have a good taste. ,preferable.

Since the ω3 type polyunsaturated fatty acid contained in the tuna oil has the action of promoting the growth of the chicks, the feeding of the tuna oil to the poultry may be started at the chick-growing stage. However, as mentioned above, tuna oil is more expensive than sardine oil, etc., so considering economic efficiency, poultry spends a period from two to three weeks before the start of spawning to the end of spawning. The continuous feeding of tuna oil to feed poultry contains a large amount of ω3 polyunsaturated fatty acids,
Moreover, it is preferable from the viewpoint that it is possible to economically and efficiently produce eggs that have no fishy odor, have a good flavor, and have a rich and savory taste and are excellent in taste. For example, in the case of chicken, the period from 20 weeks to 100 weeks It is preferable that the tuna oil is continuously fed and bred.

In the present invention, the kind of poultry is not particularly limited and may be any, and examples thereof include chickens, quails, cheeks, birds, ducks, mallards, turkeys and chicken bones, among which the eggs are on the market. It is particularly suitable for poultry such as chicken and quail that are distributed and widely used.

Eggs produced by poultry fed tuna oil may be distributed or sold as shell eggs, or the eggs may be processed into various egg products for distribution and sales. Alternatively, various foods may be produced, distributed and sold by using the eggs or egg products with shells described above, and therefore the present invention provides shells produced by poultry fed with tuna oil. Eggs with eggs, various egg products obtained from the eggs (eg whole egg liquid, egg white liquid, yolk liquid, frozen products thereof, whole egg powder, egg white powder, egg yolk powder, etc.), using the aforementioned eggs and egg products Various kinds of foods produced by such methods (for example, mayonnaise, cakes, confectioneries, breads, noodles, egg soup, fried eggs, fried eggs, egg oil, etc.) are included in the scope of the present invention.

[0028]

EXAMPLES The present invention will be described in detail below with reference to examples, but the present invention is not limited thereto. In the following examples, the acid value, the peroxide value, the iodine value and the DHA content of the oil added to the compounded feed, the egg laying rate of chickens, the egg weight, the amount of eggs per day, the amount eaten, the feed conversion rate, and the lipid of eggs. The contents and the contents of EPA and DHA in the lipid of eggs were determined as follows, and the sensory test of eggs (flavor and taste) was conducted as follows. Also, in the example below,
“Parts” means parts by weight.

Acid value of oil : 3.9 g of oil and fat are precisely weighed into an Erlenmeyer flask. Ether: ethanol = 1:
1) Add a mixed solvent and a few drops of 1% phenolphthalein solution and shake well to completely dissolve the sample (oil and fat). This is titrated with a 0.1N potassium hydroxide / ethanol reagent solution, and when the light pink color of the indicator continues for 30 seconds, the end point is determined, and the acid value of the oil is determined by the following formula.

[0030]

[Equation 1] Acid value of oil = (5.611 × A × f) / {Amount of sampled oil / fat (g)} [wherein: A: titration amount of 0.1N potassium hydroxide / ethanol reagent solution (ml)] f: titer of 0.1N potassium hydroxide / ethanol test solution
]

Peroxide value of oil : (1) Main test: Precisely weigh 5.2 g of fats and oils in a 300 ml Erlenmeyer flask with stopper, chloroform: glacial acetic acid =
A 2: 3 mixed solvent is added and dissolved. To this, 1 ml of saturated potassium iodide solution was added under a nitrogen stream, and the mixture was shaken for 1 minute and left at room temperature in the dark for 5 minutes. Thereafter, 75 ml of distilled water was added and mixed well, and free iodine was titrated with 0.01N sodium thiosulfate reagent using 1% starch reagent as an indicator, and the point where the blue color disappeared was taken as the end point. (2) Blank test: The test is performed in the same manner as in (1) above except that the fats and oils were not measured. (3) Calculation of Peroxide Value of Oil: The peroxide value of oil is calculated by the following formula.

[0032]

## EQU00002 ## Peroxide value of oil = [{(BC) .times.h} / {amount of oil (g)}] × 10 [wherein, B: 0.01N sodium thiosulfate test solution in this test] Titration of C: 0.01N titration of sodium thiosulfate TS in blank test h: titer of 0.01N sodium thiosulfate TS
]

Iodine number of oil : (1) Main test: Accurately weigh 172.9 mg of fats and oils into a 500 ml Erlenmeyer flask with a ground stopper. Carbon tetrachloride 1
Add 0 ml to dissolve, add exactly 25 ml of Wyth's solution, stopper and leave at room temperature in the dark for 1 hour with occasional shaking. Next, 20 ml of 10% potassium iodide reagent solution and 100 ml of water were added and mixed, and titrated with 0.1N sodium thiosulfate reagent solution, and when the mixture became pale yellow, 1% was added.
Continue to titrate while adding a few drops of starch test solution and shaking,
The end point is where the blue color disappears. The Wise's solution used here weighs 7.9 g of iodine trichloride and 8.9 g of iodine, dissolves each in glacial acetic acid, mixes both solutions, and further adds glacial acetic acid to obtain 1000 ml.
The liquid obtained by (2) Blank test: The test is performed in the same manner as in (1) above except that the fats and oils were not measured. (3) Calculation of iodine value of oil: The iodine value of oil is calculated by the following formula.

[0034]

## EQU00003 ## Iodine value of oil = {(ED) × k × 1.269} / {amount of oil / fat (g)} [wherein D: 0.1N sodium thiosulfate test solution in this test] Titration E: Titration of 0.1N sodium thiosulfate reagent in blank test k: Titer of 0.1N sodium thiosulfate reagent
]

DHA content of oil : 30 mg of oil and fat is saponified with potassium hydroxide, and fatty acids are extracted with a mixed solvent of hexane and ethyl acetate. The fatty acid is methyl esterified by the boron trifluoride methanol method, and the proportion of DHA in the fatty acid is measured by gas chromatography.

Chicken egg laying rate : The chicken egg laying rate is determined by the following formula.

[0037]

[Equation 4] Egg production rate of chickens (%) = {F / (Days of breeding × G)} × 100 [wherein F: total number of eggs produced by chickens in each test group G: number of chickens in each test group] Number (20)

Individual egg weight: Calculated by dividing the total weight of eggs produced by chickens in each test group by the total number of eggs produced by chickens in each test.

Amount of eggs per day : Calculated by multiplying the individual egg weight obtained by the above method by the egg laying rate of the chicken obtained by the above method.

Feeding amount of chicken : The value obtained by subtracting the remaining feed amount from the feed amount is further divided by the number of breeding days.

Feed conversion ratio : Calculated by dividing the amount of food consumed by the chicken obtained by the above method by the daily egg amount obtained by the above method.

Lipid content of egg: 1 g of egg yolk is precisely weighed in a 50 ml beaker (S) (g), 2 ml of ethanol is added thereto and mixed well with a glass rod. Then hydrochloric acid 1
Add 0 ml and mix well, cover with a watch glass and 70-80
Warm in a 0 ° C water bath for 30-40 minutes with occasional agitation. The contents are transferred to a Majorian tube or a Lehrich tube, the beaker and the glass rod are washed with 10 ml of ethanol, and further washed with 25 ml of ether, and the washing solution is collected in the above extraction tube. After mixing the cap by shaking gently, rotate the plug slowly to remove the ether gas. Plug again 30
Shake vigorously for seconds. Then 25 ml of petroleum ether is added and similarly shaken vigorously for 30 seconds. After allowing to stand until the upper layer becomes transparent, the mixture is filtered with a funnel filled with absorbent cotton. The filtrate was previously dried in an electric constant temperature dryer at 100 to 105 ° C. for 1 hour and then allowed to cool in a desiccator for 1 hour to obtain a constant weight (W
₀ ) Collect in fat bottles made into (g). Add a mixture of ether and petroleum ether (15 ml each) to the water tank in the tube,
After operating in the same manner as above, the mixture is allowed to stand, and the ether layer is filtered in the same manner and collected in a fat bottle. After repeating this operation once more, the stopper of the extraction tube, the filter, and the tip of the funnel are thoroughly washed with an equal volume mixture of ether and petroleum ether, and this is also collected. The fat bottle in which the mixed solution is collected is heated on a hot water bath at 70 to 80 ° C. to distill off the solvent, and when the mixed solution becomes a little, it is placed in a hot water bath and the remaining mixed solution is sufficiently distilled off. The outside of the fat bottle is wiped with gauze, dried in an electric constant temperature dryer at 100 to 105 ° C for 1 hour, transferred to a desiccator, and left standing to cool for 1 hour to obtain a constant weight (W ₁ ) (g), To determine the lipid content of eggs.

[0043]

## EQU00005 ## Egg lipid content (%) = {(W ₁ -W ₀ ) / S} × 100

Content of EPA and DHA in lipid of egg : 0.5 g of egg yolk was saponified with potassium hydroxide, and hexane.
The fatty acid is extracted with a mixed solution of ethyl acetate. The fatty acid is methyl esterified by the boron trifluoride methanol method, and EPA and DHA in the fatty acid are analyzed by gas chromatography.
To measure.

[Egg sensory test] (1) Egg flavor : three weeks after the start of the test, the eggs produced by the chickens in each section were boiled (boiled for 15 minutes) and immediately (while warm).
The boiled egg was divided into halves, and 10 panelists smelled the yolk. The flavor was scored according to the evaluation criteria shown in Table 1 below, and the average value of 10 panelists was taken. (2) Eating taste of eggs : (i) At the third week from the start of the test, the egg yolks produced by the chickens of each ward were eaten raw by 10 panelists, and the eating taste was given to 10 panelists in Table 1 below. The panel was evaluated according to the evaluation criteria shown in 1 above, and the average value of 10 panelists was taken. (Ii) Egg yolk of the boiled egg used in the egg flavor test of (1) above was eaten by 10 panelists while warm, and the taste was evaluated by 10 panelists as shown in Table 1 below. The scores were evaluated according to the standard, and the average value of 10 panelists was taken.

[0045]

[Table 1] Evaluation standard of egg sensory test ○ Egg flavor : 5 points: No fishy odor, very good flavor 4 points: Very little fishy odor, good flavor 3 points: Slightly fishy odor, but not too much No, the flavor is almost good 2 points: There is a considerable fish odor and the flavor is poor 1 point: The fish odor is strong and the flavor is extremely poor ○ Eating taste of raw egg yolk : 5 points: Rich taste and rich rich taste, very good taste 4 points: Good taste with richness and sweetness 3 points: Sweet, almost taste Good 2 points: There is not much richness and sweetness, and the taste is poor. 1 Point: There is no richness and sweetness, and the taste is extremely poor. ○ Eating taste of boiled egg yolk : 5 points: Rich and rich taste, very good taste 4 points: Rich and delicious taste, good taste 3 points: Good taste, almost good taste 2 Point: There is not much richness and taste, and the taste is poor. 1 Point: There is no richness and taste, and the taste is extremely poor.

Example 1 Maize 571 parts, milo 2
0 parts, soybean meal 157 parts, rapeseed meal 46 parts, yellow gluten meal 30 parts, fish meal 20 parts, meat and bone meal 47 parts, calcium carbonate 75 parts, salt 2.5 parts, vitamin / mineral mixture 1.5 parts, and fresh 30 parts of tuna oil having the acid value, peroxide value, iodine value and DHA content shown in Table 2 below, which had been oil-treated from the heads of various frozen tuna, were mixed to produce a mash-like feed.

Example 2 As tuna oil, tuna oil having an acid value, a peroxide value, an iodine value and a DHA content shown in Table 2 below, which had been oil-treated from the head of fresh frozen tuna, was used. A mash-like feed was produced in the same manner as in Example 1 except for the above.

<< Comparative Example 1 >> Table 2 below shows tuna oil.
In the same manner as in Example 1 except that tuna oil having the acid value, peroxide value, iodine value and DHA content shown in Table 1 was used,
A mash-like feed was produced.

Comparative Example 2 Instead of tuna oil, acid value, peroxide value, iodine value and DHA shown in Table 2 below.
A mash-like feed was produced in the same manner as in Example 1 except that refined sardine oil having a content was used.

Comparative Example 3 Instead of tuna oil, the acid value, peroxide value, iodine value and DHA shown in Table 2 below.
Example 1 except that a yellow grease having a content was used
A mash-like feed was produced in the same manner as in.

<< Experimental example >> Breeding test of chickens and collection of eggs : (1) Laying hens of 336 days old (Decarb TX-35 species)
100 birds were prepared, and 20 birds were randomly divided into each of 5 groups from 1st ward to 5th ward. (2) For each of the laying hens in the 1st to 5th wards, 103.4 g per day of each of the compounded feeds produced in Examples 1 to 2 and Comparative Examples 1 to 3 above. The salary is 1.6% per day per day.
The animal was fed at a rate of g, and the breeding test was carried out for 5 weeks. (3) When the egg laying rate, egg weight, daily egg yield, ingested amount, and feed conversion rate of chickens in the breeding test of (2) above were determined by the above method, they were as shown in Table 2 below. . (4) Also, the lipid content of eggs produced by the chickens subjected to the breeding test of (2) above, the EPA and DHA content in the egg lipids are determined as described above, and the organoleptic test for eggs (flavor and When the taste was measured by the method described above, the results are shown in Table 2 below.

[0052]

[Table 2]

From the results shown in Table 2 above, the breeding was conducted by feeding the compound feed of Example 1 or Example 2 to which tuna oil having an acid value of 5 or less and a peroxide value of 10 or less was added. In 1st ward 1 and 2nd ward, when compared to 5th ward, which was fed with the compounded feed of Comparative Example 3 corresponding to the conventional compounded feed containing yellow grease and bred, the same or higher egg laying rate, The chickens can be smoothly bred with the individual egg weight, the amount of eggs per day, the amount of food, and the feed conversion rate, and further, the first ward and the second lot fed with the mixed feed of Example 1 or 2
The eggs produced by the chickens in the ward have a higher proportion of DHA contained in the lipid of the yolk and are excellent as health foods, compared with the eggs produced by the chickens in the 5th ward fed the mixed feed of Comparative Example 3. You can see that

From the results shown in Table 2 above, the tuna oil was fed and fed with the compounded feed of Comparative Example 1 containing tuna oil having an acid value of more than 5 and a peroxide value of more than 10. The eggs produced by the chickens in the 3rd ward, which were produced in this manner, were inferior in flavor and taste as compared with the eggs produced by the chickens in the 1st and 2nd wards fed with the mixed feed of Example 1 or Example 2. You can see that

Further, from the results in Table 2 above, when sardine oil was used as the fish oil, the sardine oil was added even if the acid value of the sardine oil was 5 or less and the peroxide value was 10 or less. The eggs produced by the chickens fed with the mixed feed of Comparative Example 2 produced in accordance with the above method had a strong fishy odor and a poor flavor, and had no richness, umami, sweetness, etc., and a poor eating quality. It turns out that is inferior.

[0056]

INDUSTRIAL APPLICABILITY According to the present invention for feeding poultry by feeding tuna oil having an acid value of 5 or less and a peroxide value of 10 or less, the reduction or increase of low specific gravity cholesterol in blood is suppressed, Effective for activation of brain function and prevention of adult diseases D
It contains a lot of ω3 type highly unsaturated fatty acids such as HA (docosahexaenoic acid), has a good flavor without fishy odor, and has a good taste, sweetness and sweet taste, and high quality eggs. The eggs of poultry can be effectively used for various foods as a health food.

Front page continuation (72) Inventor Nobuyuki Arai 1242-5 Iguchi, Nishinasuno-machi, Nasu-gun, Tochigi Nisshin Seifun Co., Ltd.

Claims (4)

[Claims] 1. A poultry feed, comprising the addition of tuna oil having an acid value of 5 or less and a peroxide value of 10 or less. 2. A method for feeding poultry by feeding tuna oil having an acid value of 5 or less and a peroxide value of 10 or less. 3. An egg produced by poultry raised by the method of claim 2. 4. Egg products and foods produced using the eggs of claim 3.