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Peptide feed additive for increasing quality of fowls egg, its preparation method and use

A technology of feed additives and peptides, applied in the field of peptide feed additives and its preparation, can solve the problems of changing the quality of poultry eggs, achieve the effects of improving utilization rate, increasing egg production rate, and promoting digestion

Inactive Publication Date: 2005-02-16
CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to overcome the defect that the feed additives of the prior art cannot fundamentally change the quality of poultry eggs when chemically synthesized pigments are used to increase the yolk degree, so as to provide a method that can not only greatly improve the yolk degree, but also increase the yolk such as Carotenoids and other beneficial ingredients, and can improve eggshell quality and egg production rate, and low cost, peptide feed additives to improve egg quality without depositing harmful substances in egg yolk

Method used

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  • Peptide feed additive for increasing quality of fowls egg, its preparation method and use
  • Peptide feed additive for increasing quality of fowls egg, its preparation method and use

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0064] The Bacillus subtilis was inserted into the sterilized liquid culture medium and cultured at 25°C for 48 hours to obtain a seed liquid.

[0065] The liquid culture medium is a mixture prepared in the following proportions: peptone 1.3g, glucose 3g, molasses 3g, potato extract 50ml, soluble starch 10g, sucrose 10g, beef extract 2g, yeast extract powder 3.5g, soybean meal 1.5 g, growth factor 1ml, water 1000ml; the growth factor contains MgSO 4 .7H 2 O 20.00mg / ml, CaCl 2 .2H 2 O2.20mg / ml, ZnSO 4 .7H 2 O 0.81mg / ml, FeSO 4 .7H 2 O 0.44mg / ml, MnSO 4 .H 2 O 0.13mg / ml, CuSO 4 .5H 2 O 0.02mg / ml mixture.

[0066] The fermentation substrate-soy protein isolate powder is crushed to 40 meshes and put into the fermenter, water and carbon source-corn flour and molasses (weight ratio 1:1) are added in sequence, and the weight of the added water is compared with the fermentation substrate The weight ratio of the protein contained is 100:3, the weight ratio of the carbon content of the adde...

Embodiment 2

[0088] The Aspergillus niger was inserted into the sterilized liquid medium and cultivated at 35°C for 24 hours to obtain the seed liquid.

[0089] The liquid medium is a mixture prepared in the following proportions: peptone 2.5g, glucose 5g, molasses 5g, potato extract 100ml, soluble starch 20g, sucrose 30g, beef extract 3g, yeast extract powder 5g, soybean meal 2g, Growth factor 2ml, water 1000ml; the growth factor contains MgSO 4 .7H 2 O 30.00mg / ml, CaCl 2 .2H 2 O3.50mg / ml, ZnSO 4 .7H 2 O 1.10mg / ml, FeSO 4 .7H 2 O 0.60mg / ml, MnSO 4 .H 2 O 0.20mg / ml, CuSO 4 .5H 2 O 0.04mg / ml mixture.

[0090] The fermented substrate-bean cake is crushed to 120 meshes and put into the fermenter, water and carbon source-corn molasses and white sugar (weight ratio = 3: 2) are added in sequence, and the weight of the added water is determined by the weight of the fermented substrate. The weight ratio of protein content is 100:20, the weight ratio of the carbon content of the added carbon source to ...

Embodiment 3

[0092] The Saccharomonas viridans was added to the sterilized liquid medium and cultured at 27° C. for 36 hours to obtain the seed liquid.

[0093] The liquid culture medium is a mixed solution prepared in the following proportions: 1.8g peptone, 4g glucose, 4g molasses, 70ml potato extract, 15g soluble starch, 20g sucrose, 2.5g beef extract, 4g yeast extract, 1.8g soybean meal g, 1.5ml growth factor, 1000ml water; the growth factor contains MgSO 4 .7H 2 O 25.00mg / ml, CaCl 2 .2H 2 O 3.00mg / ml, ZnSO 4 .7H 2 O 1.00mg / ml, FeSO 4 .7H 2 O 0.50mg / ml, MnSO 4 .H 2 O0.17mg / ml, CuSO 4 .5H 2 O 0.03mg / ml mixed solution.

[0094] The fermentation substrate-soybean meal is crushed to 80 mesh and put into the fermentor, and water and carbon source-starch are added in sequence. The weight ratio of the added water to the protein contained in the fermentation substrate is 100:10. The weight ratio of the carbon content of the carbon source to the nitrogen content of the fermentation substrate is 1:1...

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Abstract

The present invention relates to a peptide feed addictive for improving the quality of fowls eggs, which is a proteolysis solution obtained by fermenting and hydrolyzing, through one or more of bacillus, aspergillus, blue molds and actinomycetes, a mixture of one or more of soy proteins including soja bean separation egg white, soya bean waste, soya bean cake and soja bean therein and glutens including zein, maize protein meal and hard corn egg white therein; or a mixture obtained by further bacteriological filtration, concentration, carrier addition and adsorbing drying of the proteolysis solution or directly sponging drying the proteolysis solution. Said peptide feed addictive is capable of not only improving greatly the egg yolk colour tint and increasing beneficial components such as carotenoids in egg yolks, but also improving eggshell quality and laying rate, with a lower cost and without harmful substances deposition in egg yolks.

Description

Invention field [0001] The invention relates to a peptide feed additive, in particular to a peptide feed additive that can enrich natural carotenoids in feed, increase egg yellowness, and improve the quality of poultry eggs, and a preparation method and application thereof. Background technique [0002] In modern intensive production of poultry eggs, due to the extensive use of compound feeds, the production level of poultry has been greatly improved, but the increase in production has also brought about the problem of decreased quality of poultry eggs (eggs, duck eggs, goose eggs, quail eggs) . The quality of poultry eggs is mainly manifested by the decrease in the finish of the eggshell, the thickness and hardness of the eggshell, and it is easy to break, especially the color (yellow) of the egg yolk becomes lighter and the taste deteriorates, which makes the eggs obtained from feed loss. The deliciousness of native eggs (duck eggs, goose eggs, quail eggs) in traditional poultr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23K1/18A23J3/16A23J3/30A23K10/12A23K10/30A23K10/37A23K20/147A23K50/75
CPCY02P60/87
Inventor 张日俊
Owner CHINA AGRI UNIV
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