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Low cholesterol eggs rich in conjugate linoleic acid, and its prodn. method

A conjugated linoleic acid and cholesterol-lowering technology, applied in food science, animal feed, additional food elements, etc., can solve the problems of lowering poultry egg yolk cholesterol, not disclosing it, and declining physiological functions, so as to improve nutritional value, cholesterol The effect of low content and good market potential

Inactive Publication Date: 2006-03-29
THE FIRST INST OF OCEANOGRAPHY SOA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although it is used as a health food by people, conjugated linoleic acid is easily oxidized and deteriorated under normal conditions, which reduces its physiological function; at the same time, because conjugated linoleic acid cannot be synthesized in the human body, it must be obtained from the diet, so Healthy food, feed additives for animals including chickens come into being
Such as U.S. Patent No. 5,428,072 has announced the utilization rate that improves animal feed with CLA; Technology of CLA content in egg yolk; Chinese invention patent with application number 03133790.2 discloses the content of conjugated linoleic acid in eggs enriched with conjugated linoleic acid. Feed composition and preparation method

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Thirty 20-week-old Hailan brown laying hens were selected and randomly divided into 3 groups. The growth and laying conditions of the laying hens were observed before the experiment, and there was no significant difference between the groups. During the experiment, 0, 1.0%, and 2.0% CLA additives were added to the basic feed of the 3 groups of laying hens. The composition of the basic feed is shown in Table 1, and the composition of the CLA additive is shown in Table 2. The experiment period was 45 days. The food intake, the number of eggs laid, and the average egg weight were recorded every day. On the 15th, 30th, and 45th day, the eggs of each group were collected, and 4 to 6 eggs from each group were randomly selected for analysis.

[0020] Raw materials

Content (%)

Raw materials

Content (%)

corn

65.00

Soybean meal

15.30

Peanut meal

10.00

Bone meal

2.20

Shell powder

4.50

Table salt ...

Embodiment 2

[0030] Thirty 20-week-old Hailan brown laying hens were randomly divided into two groups, and 0 and 1.0% conjugated calcium linoleate (Ca-CLA) were added to their basic feed, respectively. They were fed for 45 days, and on the 15th, 30th and 45th day, two groups of eggs were collected for determination. The results showed (see Table 6) that the cholesterol content of egg yolk in the test group was significantly reduced, which were 13.37%, 19.26% and 21.28% lower than those in the control group (p<0.05). The content of CLA in egg yolk also increased significantly (see Table 7).

[0031] Feeding time (d)

0

15

30

45

Control group

18.01

17.58

17.60

17.62

1.0% Ca-CLA group

17.69

15.23

14.21

13.87

Lower than the control group (%)

1.8

13.37

19.26

21.28

[0032] Note: ND-not detected.

[0033] Feeding time (d)

Embodiment 3

[0035] Thirty 20-week-old Hailan brown layers were randomly divided into 2 groups, and 0 and 1.0% conjugated linoleic acid ethyl ester (CLA-EE) were added to their basic feeds. They were fed for 45 days, and on the 15th, 30th and 45th day, two groups of eggs were collected for determination. The results showed (see Table 8) that the cholesterol content of egg yolk in the test group was significantly reduced, which was 14.87%, 29.85% and 31.25% lower than that of the control group (p<0.05). The content of CLA in egg yolk also increased significantly (see Table 9).

[0036] Feeding time (d)

[0037] Feeding time (d)

[0038] Note: ND-not detected.

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Abstract

A low-cholesterol egg rich in conjugated linoleic acid (CLA) is disclosed. Its productive method features that the feed of fowls is prepared from the composition of CLA or conjugated linoleate and basic feed through proportional mixing.

Description

(1) Technical field [0001] The present invention relates to the use of feed additives or premixes provided by the present invention to raise eggs and poultry, in particular to low cholesterol poultry eggs rich in conjugated linoleic acid and a production method thereof. (2) Background technology [0002] Although eggs, duck eggs, goose eggs, quail eggs and other poultry eggs have high nutritional value, because of the high content of cholesterol in the yolk, excessive intake of cholesterol can cause atherosclerosis, coronary heart disease, high blood pressure, hyperlipidemia, etc. Cerebrovascular disease. People, especially middle-aged and elderly people, not only want to eat more poultry eggs to get more nutrition, but also do not dare to eat more because of the high cholesterol content in the yolk. Therefore, reducing the cholesterol in the yolk has always been a concern of people. [0003] Conjugated linoleic acid (CLA) has many important physiological functions, such as lipid...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/32A23K1/18A23K1/16A01K67/02A23K10/26A23K10/30A23K10/37A23K20/105A23K20/142A23K20/158A23K20/174A23K20/22A23K50/75A23L15/00
CPCY02P60/87
Inventor 刘发义李光友沈继红姜伟衣丹石红旗王树椿
Owner THE FIRST INST OF OCEANOGRAPHY SOA
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