KR101956516B1 - Chicken feed composition and preparing method thereof - Google Patents

Abstract

The present invention relates to a chicken feed composition and a manufacturing method thereof. The chicken feed composition is composed of a base powder including powdered medicinal herb cakes, red pepper, vinegar, pyroligneous liquor, rice bran, oyster shells, and blood meal. The chicken feed composition comprises Moringa composite fermented powder and Japanese apricot powder. The content of the Moringa composite fermented powder is 5 to 20 parts by weight on the basis of 100 parts by weight of the base powder. The content of the Japanese apricot powder is 5 to 10 parts by weight on the basis of 100 parts by weight of the Moringa composited fermented powder. The chicken feed composition does not contain antibiotics but contains a medicinal herb cake, a Moringa composite fermented powder, and a Japanese apricot powder, and thus a chicken having high immunity to diseases can be raised. Also, an egg having functions such as an anti-cancer function can be obtained. The chicken feed composition plays a role of an iron supply source for a chicken by using waste blood generated and discarded in a livestock processing process. In addition, the chicken feed composition of the present invention is powdered to be easily stored and has excellent storage stability.

Description

[0001] The present invention relates to a chicken feed composition and a preparation method thereof,

The present invention relates to a chicken feed composition and a method for preparing the same, and more particularly, to a chicken feed composition capable of enhancing immunity against diseases without using antibiotics and a method of preparing the same.

Chicken mortality is very high due to bacterial and inflammatory diseases of chickens during livestock production. In order to lower the mortality caused by these bacterial and inflammatory diseases, it is common to add antibiotics to the feed when raising chickens. Antibiotics used indiscriminately in the process of breeding chickens have problems such as the appearance of resistant bacteria to antibiotics, the ingestion of human antibiotics through chickens, and environmental pollution.

In addition, it is known that major infectious diseases of chicken such as mad cow disease, bird flu, foot-and-mouth disease, salmonellosis, and coccidial diseases are increasing in relation to group rearing and dense rearing. When antibiotics are used as feed additives, It is known that growth is promoted. Therefore, in the poultry industry, antibiotics have been added to feed for promoting growth of chickens and disease prevention, and antibiotics are abused and misused.

Because of the abuse of antibiotics, antibiotics accumulated in animals become serious problems because humans take antibiotics through meat, and problems such as generation of antibiotic resistant bacteria are caused. In addition, expensive antibiotics can put an economic burden on livestock farmers. From this viewpoint, there is a need for a technique of using natural antimicrobial materials as one of the livestock farming methods to improve the safety of chickens, the economical efficiency of livestock farming, and the growth of chickens, which are problems of the conventional livestock farming system.

Disclosure of Invention Technical Problem [8] Accordingly, the present invention has been made to solve the above-mentioned problems, and it is an object of the present invention to improve the health of a chicken by enhancing immunity against diseases without using antibiotics, And to provide a chicken feed composition capable of reducing the volume and a production method thereof.

In order to achieve the above object, the present invention provides a chicken feed composition comprising:

Wherein the composition is a chicken feed composition consisting of powdered herb medicinal herbs, red pepper, vinegar, wood vinegar, rice bran, oyster shell and blood powder; Wherein the chicken feed composition comprises a Moringa complex fermentation powder and a plum powder; The content of the Moringa composite fermentation powder is 5 to 20 parts by weight based on 100 parts by weight of the base powder; Wherein the content of the plum powder is 5 to 10 parts by weight based on 100 parts by weight of the Moringa composite fermentation powder.

In order to accomplish the above object, the present invention provides a method for preparing a feed composition for chicken, comprising the steps of: preparing a base powder by mixing a powdered herbarium powder, red pepper, vinegar, vinegar, rice bran, oyster shell and blood; A second step of adding a Moringa composite fermentation powder, a plum powder and water to the base powder and performing heat treatment at 90 to 150 캜; A third step of aging the heat-treated product at 40 to 50 캜; And a fourth step of pulverizing the aged product to obtain a powder, thereby obtaining a chicken feed composition as described above; The content of the plum powder is 5 to 10 parts by weight based on 100 parts by weight of the Moringa composite fermentation powder; Wherein the water content is 20 to 50 parts by weight based on 100 parts by weight of the Moringa complex fermentation powder.

The chicken feed composition of the present invention contains a natural preservative, a Moringa complex fermentation powder having sterilization and antibacterial action. Also, due to the combined effect of the powdered plums contained in the chicken feed composition, the antioxidant ability is further improved, and the prepared feeds are not easily decayed, and long-term storage is possible. Therefore, conventional antibiotics are not used, and thus food that is safe for consumers can be provided. The preservation period of the chicken feed composition of the present invention is increased as compared with the case of using other conventional chicken feeds, and it is possible to reduce storage volume as well as long-term storage because it is formed in powder form.

Hereinafter, the chicken feed composition of the present invention and its preparation method will be described in detail.

The chicken feed composition according to the present invention is composed of powdered herb medicinal herbs powder, pepper, vinegar, vinegar, rice bran, oyster shell, and blood powder, wherein the chicken feed composition comprises a Moringa complex fermented powder and a plum powder Wherein the content of the Moringa composite fermentation powder is 5 to 20 parts by weight based on 100 parts by weight of the base powder and the content of the plum powder is 5 to 10 parts by weight based on 100 parts by weight of the Moringa composite fermentation powder .

The Moringa composite fermentation powder comprises a step of washing the Moringa leaf and Moringa seed, a step of putting the washed result into a steamer and performing steam heating at 80 to 90 ° C for 60 to 100 minutes, Followed by hot air drying at 200 to 250 ° C for 10 minutes to 50 minutes, a first heat treatment at 80 to 100 ° C for 1 hour to 3 hours, and a second heat treatment 50 to 70 parts by weight of sulphate, 0.3 to 0.8 parts by weight of sulphate and 0.3 to 0.8 part by weight of sea tangle are mixed with 100 parts by weight of the second heat-treated product at 120 캜 for 30 to 50 minutes, To a brine and fermenting the fermented product for 45 to 60 days to prepare a moringa-extracted fermented product; And lyophilizing the moringa fermented product to obtain a Moringa fermented powder.

Wherein the Moringa composite fermentation powder comprises the steps of: washing the Moringa leaves and seed powder with Moringa leaves and Moringa seeds; Placing the cleaned product in a steamer and performing steam heating at 80 to 90 ° C for 60 to 100 minutes; Cooling the resulting steam-heated product to 25 ° C, and then subjecting it to hot air drying at 200 to 250 ° C for 10 minutes to 50 minutes; Subjecting the resulting hot air-dried product to a first heat treatment at 80 to 100 ° C for 1 to 3 hours; Subjecting the first heat-treated product to a second heat treatment at 120 DEG C for 30 to 50 minutes; To 100 parts by weight of the second heat-treated product obtained by the above process, 50 to 70 parts by weight of sulm, 0.3 to 0.8 parts by weight of sulphate, 0.3 to 0.8 part by weight of sea tangle, water, sugar and lactic acid bacteria are mixed at a temperature of 30 to 40 ° C, Fermenting the mixture for 5 to 10 days under a relative humidity of 80 to 90% to obtain a moringa fermented product, lyophilizing the moringa fermented product and pulverizing it to obtain a moringa complex fermented powder, .

The chicken feed of the present invention is in the form of a dried and ground powder. Such a chicken feed composition can be mixed with an appropriate amount of water to become a liquid state, if necessary.

Moringa (Moringa oleifera Lam) is generally known as a plant with excellent nutritional properties naturally grown in the tropical subtropics. Moringa leaves and branches are rich in protein, amino acids, minerals, vitamins A, B1, B2, E, and K. Moringa flowers, roots, seeds, leaves and fruits are known to be rich in phytochemicals such as vitamins, flavonoids, and amino acids compared to other plants. Moringa leaves are rich in β-carotene, protein, vitamin C, and calcium, and are used as antioxidants. They are effective against skin inflammation and skin wounds. In addition, Moringa contains physiologically active substances such as flavonoid, isothiocyanates, glucosinolates, and thiocarbamates, and Moringa is a substance having antioxidative activity , Cold air drying, hot air drying, natural drying, spray drying, freeze drying and the like. And the use of Moringa powder makes antimicrobial activity very good, so that the proliferation of microorganisms is suppressed and the preservability is greatly improved, so that it is not necessary to use antibiotics. And moringa is a natural preservative and added to chicken feed composition has a longer preservation period than general chicken feed composition. In this way, since other chemical additives are not added, it is more advantageous in terms of maintaining the health of the chicken than in the case of using the conventional chemical synthesis additive. Moringa also has chemicals, including antibiotics and antioxidants, that help boost the animal's natural immune system. It is therefore beneficial for inflammatory diseases such as infection, skin disease, and the like. Moringa does not harm normal cells, but it also has the ability to kill bad cells on their own. A total of 90 nutrients, 46 antioxidants and 36 anti-inflammatory plants.

The content of the Moringa complex fermentation powder in the chicken feed composition of the present invention is 5 to 20 parts by weight, preferably 8 to 15 parts by weight, more preferably 10 parts by weight, based on 100 parts by weight of the base powder. When the content of the Moringa complex fermentation powder is within the above range, the antimicrobial activity and the natural antiseptic function are excellent, so that the shelf life and storage period of the chicken feed composition can be increased and the immunity can be enhanced.

The above-mentioned Moringa composite fermentation powders can be obtained by using the Moringa leaves and Moringa seeds as raw materials according to the following two production methods, and can form complexes with Silla, Ulema and Kelp. The first manufacturing method is to ferment Moringa using salt water, and the second method uses fermentation using sugar, water and lactic acid bacteria. The moringa complex fermentation powder has a stronger antimicrobial and natural antiseptic effect than the moringa powder described above.

The first preparation method will be described in more detail. First, the Meringa leaves and Moringa seeds are washed and steam heating is performed at 80 to 90 캜, preferably 85 캜, for 60 to 100 minutes, preferably 80 minutes. Subsequently, the steam-heated product is cooled at 25 DEG C for 10 minutes to 50 minutes, preferably for 30 minutes. Then, hot air drying is performed at 200 to 250 ° C for 10 minutes to 50 minutes.

The hot-air dried product is subjected to a first heat treatment at 80 to 100 ° C for 1 to 3 hours, and then the first heat treated product is subjected to a second heat treatment at 120 ° C for 30 to 50 minutes.

To the resultant, 50 to 70 parts by weight of sulm, 0.3 to 0.8 parts by weight of sulphate and 0.3 to 0.8 part by weight of sea tangle are added and mixed. The mixture is added to the brine and fermented for 45 to 60 days. In the manufacturing method of the present invention, when the first heat treatment and the second heat treatment are performed as described above, the active ingredient content of the Morningstar powder is increased, and the antibacterial and natural preservative role of the chicken feed composition containing the same is further improved.

The kelp used in the process not only promotes the growth of chickens, improves the egg production rate, but also increases the iodine content in the eggs. In addition to carbohydrates, Sulmy is rich in vitamins B and E as well as three to four times more dietary fiber than wheat flour. Many of the essential amino acids, lysine, are found in cholesterol It is also effective for improvement. Curcuma longa L. is a perennial plant belonging to the ginger family, and its major components are known as curcumin and curcumin derivatives (Chatterjee, S. et al, Food Research International, 32: 487-490, 1999). ), And they have excellent effects such as anticancer, antioxidant, anti-inflammation and antiviral.

Salt used in pyrophoric aging is salt which is obtained by removing the harmful components by applying high temperature heat of 400 ° C or higher to the sun salt. The concentration of the salt water is 20 to 40% by weight.

The Moringa extract fermented product is lyophilized at -40 to -50 ° C, preferably -45 ° C, and pulverized to a size of 200 to 300 mesh to obtain Moringa fermented powder.

The second preparation method for preparing the above-mentioned Moringa fermentation powder is the same as the first production method except that fermentation is carried out using water, sugar and lactic acid bacteria instead of brine as compared with the first production method.

In the fermentation process, water, sugar, and lactic acid bacteria may be added to the second heat treatment product at a temperature of 30 to 40 DEG C and a relative humidity of 80 to 90% for 5 to 10 days to obtain a moringa fermented product. Lyophilizing the moringa fermentation product at -40 to -50 deg. C, preferably -45 deg. C, and pulverizing the same to a size of 200 to 300 mesh to obtain a moringa complex fermentation powder.

The lactic acid bacteria include one or more selected from Lactobacillus acidophilus, Lactobacillus plantarum, Bifidobacterium bifidum and Streptococcus thermophilus. . When supplying lactic acid bacteria, prepare a culture solution of lactic acid bacteria. It is preferable that the culture broth of lactic acid bacteria is prepared by inoculating lactic acid bacteria into MRS broth medium (MRS broth medium) adjusted to pH 6.5 ± 0.3 and culturing at 32 to 37 ° C for 42 to 50 hours. Among the lactic acid bacteria, Lactobacillus plantarum is particularly preferable in the present invention because of its excellent ability to inhibit harmful bacteria. The number of viable cells in the culture medium of lactic acid bacteria should be adjusted to 105 ~ 106 CFU / g and inoculated. The amount of the inoculum of the culture solution is preferably in the range of 1.0 to 5.0% by weight based on the total weight of the chicken feed composition. If the amount of the inoculum is less than 1.0 wt%, the fermentation period is increased during the lactic fermentation. If the inoculation amount is more than 5.0 wt%, the fermentation period is shortened. However, if a large amount of fermented feed is produced, .

The content of the sugar is 50 to 200 parts by weight, for example, 50 to 60 parts by weight, based on 100 parts by weight of the second heat-treated product. The content of water is 50 to 200 parts by weight, preferably 50 parts by weight, based on 100 parts by weight of the second heat treatment product. When the content of water and sugar is within the above range, the fermentation of Moringa can be made smoothly, and a powder containing a lot of active ingredients can be obtained. When the content of sugar is within the above range, the Moringa fermentation is sufficiently performed.

The Moringa complex fermentation powders were prepared by mixing Moringa powder, 50-70 parts by weight of Sulmyk, 0.3-0.8 parts by weight of Ulmus and 0.3-0.8 parts by weight of Kelp, water and sugar, adding lactic acid bacteria thereto, % Relative humidity for about 30 hours. Followed by drying in a cold or hot air to prepare a Moringa composite fermentation powder.

The Moringa complex fermented powder obtained according to the above process is excellent in antimicrobial and natural antiseptic effect, and the chicken having the chicken feed composition containing it is increased in immunity and the egg production rate is increased. However, the Moringa composite fermentation powder has a bitter taste and needs to be improved. In the present invention, a powder of maize is added to the above-mentioned Moringa composite fermentation powder.

The plums contained in the chicken feed composition of the present invention contain polyphenols and inorganic components such as potassium, calcium, magnesium and sodium, and contain glucose, fructose and sugar. And plum can promote digestion, antioxidant, and cholesterol action. Adding these substances to chicken feed can improve the quality of the final products, such as chicken and egg flavor and nutrients. Using plum powder, chicken feed is stored for a long time and has microbial sterilizing function. The plum powder can be obtained by selecting plums, washing the plums, freezing rapidly at 40 ° C, lyophilizing, removing the seeds of the dried plums, pulverizing to 60mesh and pulverizing. In addition to the plum powder, the plums are rapidly frozen at -40 ° C for 48 hours, rapidly thawed in a water bath at 100 ° C, and the resulting plum juice can be further added by concentrating the mixture at a pressure of 35 Brix on a 60 ° C water bath.

The content of the plum powder is 5 to 10 parts by weight based on 100 parts by weight of the powdered Moringa composite fermentation powder. When the content of the plum powder is in the above range, the bitter taste of the moringa powder can be eliminated. The antioxidative activity of DPPH in the plum was determined by measuring the activity of eliminating free radicals by donating electrons to radicals of DPPH, indicating strong absorption bands at 518 nm due to the odd electrons that they have. However, such as a phenolic compound, reacts with an electron donor that provides electrons to hydrogen to generate electrons or hydrogen radicals to generate phenoxy radicals. Therefore, the absorption band disappears and becomes a stable molecule. In addition, the donated electrons are irreversibly bound to each other, and the color of purple DPPH gradually becomes thinner and the absorbance decreases.

Active oxygen is the causative agent of disease and aging in the human body. It can be evaluated as a measure of the antioxidant capacity of active oxygen. Agar powder has excellent antioxidant activity. The highest content of benzaldehyde was 30.82%. Benzaldehyde is produced by the decomposition of amygdalin, a cyanide glycoside present in the plum, and is a highly volatile aromatic aldehyde that produces a unique flavor of plum pickles and plum, and its derivatives are recognized as having anticancer activity In addition, when benzaldehyde is oxidized, it is transformed into benzoic acid, which has a high preservative effect. In addition, benzoic acid has a strong bacteriostatic action and has a sterilizing and detoxifying effect.

 The herb extracts the active ingredient to make herbal medicine and grinds away the debris so that the chicken can eat it. Using this, the chicken can be raised in a healthy manner by enhancing the physiological function of the chicken and increasing the resistance to disease. And, the powdered herb medicinal herb contains the byproducts remaining after the extract is produced from a mixture of Angelica gigas Nakai, Sansui oil, Safflower seed, Red ginseng, Rhizoma grisea, and Green tea. Since the herbal medicine herb uses the originally discarded product, the cost of manufacturing the feed for chicken can be lowered. The active ingredient remaining in the herb medicine is more than 30%, and the ingredient more important than the herb extract is remained, which is very useful.

The mixture of Angelica gigas Nakai, Sansui oil, Safflower seed, Red ginseng, Rhizoma root, and Green tea is mixed at a mixing ratio of 1-5: 1-5: 1-5: 1-2: 0.5-1: 1-2. The herbal medicines of such mixing ratio are obtained by using water or an organic solvent, and a herb medicinal herb is obtained by using a spray.

It has the effect of strengthening the strength of the chicken and reducing the stress, and the sulphate seeds can prevent the chicken fracture and arthritis, strengthen the immunity and improve the natural healing power. And corn syrup relieves the lethargy of the chicken and strengthens the energetic function. Vigorous green can improve chicken reproductive and immune function. The use of such medicinal herbs can increase the immunity of chickens, making it possible to grow non - antibiotics and improve feed efficiency.

In the present invention, the base powder preferably comprises 6 to 15 parts by weight of red pepper, 1 to 6 parts by weight of vinegar, 0.1 to 0.9 parts by weight of vinegar, 70 to 120 parts by weight of rice husk, 10 to 20 parts by weight of oyster shell, 20 parts by weight and 1 to 10 parts by weight of blood. In addition to oyster shells, it may further include crab shells, crabs, mussel shells and combinations thereof.

In addition, since the chicken feed composition of the present invention uses pulmonary blood which is usually discarded, it is preferable from the viewpoint of environmental friendliness. The chicken feed composition may further comprise a mineral component, an elvan flour, an antioxidant component, and combinations thereof.

In addition, the base powder can easily make a large amount of chicken feed in large quantities by mixing with water.

Capsicin, which is a component of base powder, activates the sympathetic nerves of chickens because of its spicy taste.

It is a fine pickle that separates rice husk from the process of cutting rice hulls and then cutting brown rice into white rice. It stimulates the intestinal activity by plant fiber and maintains intestinal bacterial balance. B6. E is contained to prevent aging, prevention of fatty liver and prevention of skin diseases.

Blood is obtained from the derived blood, and when the blood is consumed by the chicken, it is absorbed into the body and can be used as a source of iron. The blood is obtained according to the manufacturing method disclosed in Korean Patent No. 10-1663882, and its preparation method is as follows.

First, the waste blood collected and transported in a sanitary manner is stored in a reaction tank, and the proteolytic enzyme is added while the waste blood is warmed to prepare a hydrolysis mixture containing various amino acids as main components and containing iron and water. In order to obtain the hydrolyzed mixture, the waste blood stored in the reaction tank is heated to a predetermined temperature by using a heater, and thus the process of decomposing the pulmonary blood into various amino acids, iron and minerals constituting the protein proceeds. That is, the introduced proteolytic enzyme hydrolyzes the pulmonary blood to decompose protein components constituting erythrocytes and plasma into various amino acids and also separates iron (divalent iron) from hemoglobin, thereby making various amino acids as main components, Lt; RTI ID = 0.0 > hydrolysis < / RTI >

As the protease, for example, an appropriate amount of pepsin or protease is used. In order to realize a temperature condition for hydrolyzing the waste blood, the heater 11 maintains the temperature of the waste blood in the range of 40 to 80 ° C. When the temperature is lower than 40 캜, there is a problem that the activation of the protease is weakened. When the temperature is higher than 80 캜, the proteolytic enzyme is denatured and inactivated due to the high temperature. After the hydrolyzed mixture is transferred to a drying tank, microwave is applied while stirring the hydrolyzed mixture to evaporate water contained in the hydrolyzed mixture to form a hydrolyzed and dried product. Divalent iron isolated from hemoglobin through hydrolysis and microwave application is converted to reduced iron to improve its availability in the animal body. Through this process, the total water content contained in the hydrolyzed mixture can be lowered, and the resulting hydrolyzed and dried product becomes a certain solid state. In addition, the hydrolysis mixture, which has a dark red color in the liquid state, becomes yellow or yellowish white as the water evaporates and becomes reduced iron, so that the blood products produced can be utilized as food additives.

At least one selected from the group consisting of grains, grain by-products, food by-products and minerals may be mixed into the hydrolysis mixture.

Oyster shells are produced by drying oyster shells in the sea and then crushing them into sand-sized shells, which can increase digestion of oyster shells. That is, in case of naturally radiated chickens, it is possible to ingest ingredients such as sand directly from the soil in the natural state, but the chicken raised in the cage should be supplied with the sand or soil necessary for the sand bag

Wood vinegar is a natural substance extracted from wood and its by-products. It contains antibacterial and antioxidant polyphenols. It contains natural antibacterial activity and can increase the immunity of chicken.

The chicken feed composition of the present invention can be used very well because it can increase productivity by improving the growth rate and feed efficiency of chickens without using antibiotics, which are synthetic chemicals. The chicken feed composition is powdered, easy to store and excellent in storage stability. And it contains the herb medicinal herb, Moringa complex fermented powder, and the powder of plum, so that it can be raised as a chicken with high immunity against diseases, and it is possible to obtain eggs having functions such as anticancer function and the like. The chicken feed composition serves as a source of iron to chicken by using pulmonary blood which is generated and discarded in livestock processing.

Hereinafter, a method for producing a chicken feed composition of the present invention will be described.

First, a first step of preparing a base powder by mixing the powdered herb medicinal herb powder, red pepper, vinegar, vinegar, rice bran, oyster shell and blood powder is carried out. Next, a second step of adding a Moringa composite fermentation powder, a mese powder and water to the base powder and performing a heat treatment at 90 to 150 ° C is carried out. The content of water is 20 to 50 parts by weight based on 100 parts by weight of the Moringa composite fermentation powder.

And then the third step of aging the heat-treated product at 40-50 < 0 > C is carried out. Then, the chicken feed of the present invention can be obtained through the fourth step of pulverizing the result of the third step to obtain a powder.

The second step is a step 2-1 of adding a Moringa composite fermentation powder and water to a base powder, mixing and subjecting it to a first heat treatment at 100 to 150 ° C, preferably 110 to 120 ° C, And step 2-2 in which the plum powder is added to the resultant obtained in step 1 and subjected to a second heat treatment at 90 to 100 캜, for example, at 95 to 100 캜. Here, the step 2-2 is controlled so that the heat treatment temperature is lower than the step 2-1. When the second step is carried out under the above-described reaction conditions, there is no bitter taste of Moringa in the chicken feed, nor is there a specific taste, and thus it is suitable as a feed.

Hereinafter, the present invention will be described in more detail with reference to the following examples, but it should be understood that the present invention is not limited to the following examples.

Manufacturing example  One: Moringa  Preparation of Composite Fermentation Powder

First, Moringa leaves and Moringa seeds were cleaned with water. Subsequently, this was put into a steamer and steam heating was performed at about 85 ° C for 80 minutes. The steam-heated product was cooled to 25 캜, hot-air dried at 220 캜 for 30 minutes, and then subjected to a first heat treatment at 90 캜 for 2 hours. Subsequently, the first heat-treated product was subjected to a second heat treatment at 120 ° C for 45 minutes. To 100 parts by weight of the second heat-treated product, 60 parts by weight of sulphate, 0.4 parts by weight of curd and 0.5 part by weight of kelp were added.

The resulting mixture was then added to about 30% by weight of salt water and fermented for 50 days. After the fermentation was completed, the mixture was freeze-dried at -45 ° C. and pulverized to obtain a moringa complex fermented powder having a particle size of about 200 mesh.

Manufacturing example  2: Moringa  Preparation of Composite Fermentation Powder

First, Moringa leaves and Moringa seeds were cleaned by using water and foreign matters were removed. Subsequently, this was put into a steamer at about 85 ° C for 80 minutes to conduct steam heating. The steam-heated product was cooled to 25 캜, hot-air dried at 220 캜 for 30 minutes, and then subjected to a first heat treatment at 90 캜 for 2 hours. Subsequently, the first heat-treated product was subjected to a second heat treatment at 120 ° C for 45 minutes, and then 60 parts by weight of sillmi, 0.4 parts by weight of sardine and 0.5 part by weight of sea tangle were added to and mixed with 100 parts by weight of the second heat-treated product. To 100 parts by weight of this mixture, 50 parts by weight of water, 50 parts by weight of sugar, and lactobacillus were fermented for about 10 days under the conditions of a temperature of 35 DEG C and a relative humidity of about 85% to obtain a moringa fermented product.

The Moringa fermentation product was lyophilized at -45 ° C and pulverized to obtain a moringa complex fermentation powder having a size of about 200 mesh.

Bifidobacterium bifidum was cultured in MRS medium and cultured in a fixed incubator at 37 ° C for 24 hours. At the time of inoculation of the culture solution of lactic acid bacteria, the culture was inoculated after being adjusted to have a viable cell count of 105 to 106 CFU / g. The inoculum amount of the culture liquid is 2% by weight based on the total weight of the chicken feed.

Manufacturing example  3: Preparation of plum powder

The plums were screened and washed to remove water, followed by lyophilization at about -45 ° C. Then, the seeds of the dried plum were removed, and then pulverized into a size of 60 mesh to obtain a plum powder.

Manufacturing example  4: Powdered Medicinal  Produce

4000 parts by weight of water was added to 100 parts by weight of a mixture of Angelica keiskei koidz., Sansui oil, safflower seed, red ginseng, rhizome, and green bean mixed at a ratio of 3: 3: 2: 1: 1: 1, and the mixture was heated at about 70 ° C for 6 hours, Concentrate was made. The concentrate was filtered to obtain a herbal extract, and the remaining by-products were first dried at 40 ° C for 10 hours and then secondarily dried at 55 ° C. The dried material was put into a conventional pulverizer, passed through a net, and pulverized to prepare a pulverized herbal medicinal material foil.

Reference Manufacturing Example  One

A moringa fermentation powder was obtained in the same manner as in Preparation Example 1 except that the first heat treatment was performed at 90 占 폚 for 2 hours and the second heat treatment was omitted.

Reference Manufacturing Example  2

A Moringa fermentation powder was obtained in the same manner as in Preparation Example 2, except that the first heat treatment was performed at 90 占 폚 for 2 hours and the first heat treatment was performed without the second heat treatment.

Reference Manufacturing Example  3: Preparation of plum powder

The plums were screened and washed to remove water and then subjected to hot air drying at about 70 ° C. Then, the seeds of the dried plum were removed, and then pulverized into a size of 60 mesh to obtain a plum powder.

Example  1: Preparation of chicken feed composition

100 parts by weight of the powdered herb medicinal material obtained in Preparation Example 4, 10 parts by weight of red pepper, 2 parts by weight of vinegar, 0.2 parts by weight of wood vinegar, 90 parts by weight of rice bran, 15 parts by weight of oyster shell and 5 parts by weight of blood, To prepare a base powder.

3.33 parts by weight of the Moringa complex fermentation powder of Preparation Example 1 and 2 parts by weight of water were added to 100 parts by weight of the base powder, and the mixture was mixed and subjected to a first heat treatment at 120 占 폚. In this process, 3.33 parts by weight of the Moringa composite fermentation powder corresponds to 1/3 of the Moringa complex fermentation powders mixed with 100 parts by weight of the base powder.

Next, 6.67 parts by weight of the Moringa complex fermentation powder, 2 parts by weight of water, and a plum powder of Preparation Example 3 were added to the first heat-treated product and subjected to a second heat treatment at 100 占 폚. The content of the plum powder in Production Example 3 is 8 parts by weight based on 100 parts by weight of the Moringa composite fermentation powder. And 6.67 parts by weight of the Moringa composite fermentation powder corresponds to 2/3 of the Moringa complex fermentation powders mixed with 100 parts by weight of the base powder.

The product was aged at 45 ° C and pulverized to obtain a chicken feed composition containing the Moringa complex fermented powder. The aging progressed during the second heat treatment.

Example  2: Preparation of chicken feed composition

A chicken feed composition was obtained in the same manner as in Example 1, except that the Moringa fermented powder of Preparation Example 2 was used instead of the Moringa fermentation powder of Preparation Example 1.

Example  3: Preparation of chicken feed composition

A chicken feed composition was prepared in the same manner as in Example 1, except that the content of the plum powder was 5 parts by weight based on 100 parts by weight of the Moringa complex fermentation powder.

Example  4: Preparation of chicken feed composition

A chicken feed composition was prepared in the same manner as in Example 1, except that the content of the plum powder was 10 parts by weight based on 100 parts by weight of the Moringa complex fermentation powder.

Comparative Example  One: Of chicken feed  Produce

A chicken feed was prepared in the same manner as in Example 1, except that the plum powder of Preparation Example 3 was not used during the second heat treatment.

Comparative Example  2-3: Of chicken feed  Produce

A chicken feed composition was prepared in the same manner as in Example 1, except that the content of the plum powder was 1 part by weight and 15 parts by weight, respectively, based on 100 parts by weight of the Moringa composite fermentation powder.

Evaluation example  One: Antioxidant ability  evaluation

(1) Production Example 1-2 and Reference Production Example 1-2

The antioxidative activity of the moringa powder obtained according to Production Examples 1-2 and Reference Production Examples 1 and 2 was measured using a free radical scavenging method and is shown in Table 2 below.

The antioxidant activity is evaluated by using DPPH (1,1-diphenyl-2-picrylhydrazyl). DPPH is a compound having a relatively stable antiparasitic substance. When the antioxidant is contacted with the antioxidant substance, the radical is eliminated by decoloring due to the reducing action. The antioxidant ability can be measured. The method for evaluating the antioxidant ability will be described in detail later.

To 10 mg of each sample, 0.9 ml of a 0.2 mM DDPH solution was added, stirred vigorously, and reacted at 25 ° C for 30 minutes. After completion of the reaction, the radical scavenging activity was calculated using the absorbance at 517 nm.

division Antioxidant activity (%) Production Example 1 40 Production Example 2 35 Reference Example 1 15 Reference Production Example 2 22

As shown in Table 1, the antioxidant ability of the moringa powder obtained according to Production Examples 1 and 2 was higher than that of Reference Production Examples 1 and 2. The use of moringa powder having excellent antioxidant ability results in a very long preservation period. These results indicate that the antioxidant ability of the obtained product depends on the method of treating Moringa leaves and seeds.

(2) Production Example 3 and Reference Production Example 3

The antioxidative activity of the plum powder obtained according to Preparation Example 3 and Reference Production Example 3 was measured using a free radical scavenging method and is shown in Table 2 below.

To 10 mg of each sample, 0.9 ml of a 0.2 mM DDPH solution was added, stirred vigorously, and reacted at 25 ° C for 30 minutes. After completion of the reaction, the radical scavenging activity was calculated using the absorbance at 517 nm.

division Antioxidant activity (%) Production Example 3 37 Reference Example 3 11

As shown in Table 2, it was found that the antioxidant ability of the plum powder obtained by freeze-drying according to Production Example 3 was greatly increased as compared with the case of the hot-air drying according to Reference Production Example 3.

Evaluation example  2: Survey of chicken egg production rate

The chicken feed composition obtained according to Examples 1 to 4 and Comparative Example 1 was divided into 10 groups of 18-week-old and 43-week-old laying hens, and 30 groups of feeds were fed. .

division 18-week-old egg production rate 43-week-old laying rate Example 1 11 12 Example 2 12 14 Example 3 10 11 Example 4 13 14 Comparative Example 1 7 8

As shown in Table 3, it was found that the egg production rate of the chicken fed the chicken feeds of Examples 1 to 4 was improved compared to the egg production rate of the chicken fed the chicken feed of Comparative Example 1. The egg production rate of the chicken fed the chicken feed of Example 2 was the highest.

Evaluation example  3: Quality of eggs

Experiments were carried out on 30 chicken feed compositions of Examples 1 to 3 and Comparative Examples 1 to 3 by dividing the feed into 10 dogs of 18-week-old and 43-week-old laying hens. The weight, egg shell and color of eggs produced by chickens were evaluated.

The eggs prepared according to the method described above were fed from the chickens to the eggs until the eggs were laid and after 6 months, the eggs of the present invention were fed with the chicken feeds of Comparative Examples 1 to 3, Weight, egg shell thickness, and fishyness were evaluated. The results are shown in Table 4 below. Table 4 below also examines commercial eggs for comparison.

In Table 4, the fish is classified as follows.

X: Not fishy ◎: Very fishy

○: It is fishy. △: It is fishy.

division Egg weight (g) Egg shell thickness (mm) Fishy Example 1 8.2 0.49 X Example 2 9.2 0.5 X Example 3 7 0.48 X Comparative Example 1 0 0.40 ◎ Comparative Example 2 2 0.39 ○ Comparative Example 3 One 0.42 ○ Commercial egg 2 0.43 ◎

As shown in Table 4, the weight and egg shell thickness of the eggs produced by the chicken fed the chicken feeds of Examples 1 to 3 were further increased as compared with those of Comparative Examples 1 to 3, and that of the commercial eggs and Comparative Examples 1-3 Compared with eggs produced by chickens fed chicken, the fish were found to be better than those of eggs.

Evaluation example  4: Nutritional analysis of eggs

Analysis of cholesterol in eggs of the present invention egg and commercial egg eggs scattered 6 months after giving chicks from the time of chick to the time of egg laying was performed. The results are shown in Table 5 below.

Cholesterol assay methods for eggs are assessed in accordance with AOAC Official Method 994.10.

division cholesterol
(mg / 100 mg) Example 1 377.0 Commercial egg 520.2

As shown in Table 5, it was found that the cholesterol of the eggs obtained by using the chicken feed composition according to Example 1 was smaller than that of commercial eggs and nutritionally superior.

Evaluation example  5: Analysis of house odor inhibition effect

Experiments were carried out by feeding the feeds divided into 10 10-week-old and 18-week-old and 43-week-old chicken feed compositions of Examples 1 and 2 and Comparative Example 1. The ammonia odor of the feces of the chicken fed the feces and feed was measured It is possible to evaluate the culinary odor suppressing effect.

The feces of the chicken were stored in a container in an airtight state, and immediately after the harvesting, on the 1st, 5th and 9th days, the ammonia concentration was measured at 25 ° C, and the results are shown in Table 6 below.

division Immediately after harvesting Day 1 Day 5 Day 9 Ammonia concentration (ppm) Example 1 20 23.5 50 100 Example 2 21 22 45 97 Comparative Example 1 30 55 79 130

As shown in Table 6, it was found that the ammonia concentration of chicken feces fed chicken feeds of Examples 1 and 2 was decreased as compared with that of Comparative Example 1. From these results, it can be seen that the progress of corruption is reduced in the chicken egg powder of Examples 1 and 2 as compared with the case of Comparative Example 1.

Evaluation example  6: Chicken meat  evaluation

Chickens fed with the chicken feed composition of Examples 1-2 and Comparative Example 1 were slaughtered and the chicken meat quality obtained was evaluated according to the following method. The chicken was stored at 25 ° C and the pH change over time was investigated. The test results are shown in Table 7 below.

After removing fascia and fat, 10 g of sample was homogenized with 90 ml of distilled water at 13,500 rpm for 10 seconds with a homogenizer and measured with a pH meter (Orion 230A, USA).

division pH 5 days 15th 30 days Example 1 5.1 5.2 5.7 Example 2 5.12 5.23 5.65 Comparative Example 1 5.4 5.75 5.92

As shown in Table 7, the meat quality of the chicken fed with the chicken feed powder of Examples 1 and 2 was lower than that of Comparative Example 1 after 5 days, 10 days and 30 days. The pH of chicken meat quality has an important influence on meat quality. Even after 10 days, the pH change is very small. It can be seen that when the pH is kept high, it is maintained as it is.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed embodiments, but, on the contrary, is intended to cover various modifications and equivalent arrangements included within the spirit and scope of the appended claims.

Claims (8)

Base powder including powdered herb medicinal herbs powder, pepper, vinegar, vinegar, rice bran, oyster shell and blood meal; A Morinda complex fermented powder and a powder of maize;
The content of the Moringa composite fermentation powder is 5 to 20 parts by weight based on 100 parts by weight of the base powder;
The content of the plum powder is 5 to 10 parts by weight based on 100 parts by weight of the Moringa composite fermentation powder;
The above-mentioned Moringa composite fermentation powder,
Washing the Moringa leaves and Moringa seeds; Placing the cleaned product in a steamer and performing steam heating at 80 to 90 ° C for 60 to 100 minutes; Cooling the resulting steam-heated product to 25 ° C, and then subjecting it to hot air drying at 200 to 250 ° C for 10 minutes to 50 minutes; Subjecting the resulting hot air-dried product to a first heat treatment at 80 to 100 ° C for 1 to 3 hours; Subjecting the first heat-treated product to a second heat treatment at 120 DEG C for 30 to 50 minutes; To 100 parts by weight of the second heat-treated product, 50 to 70 parts by weight of sulm, 0.3 to 0.8 parts by weight of sulphate and 0.3 to 0.8 part by weight of sea tangle were mixed and added to the salt water. The resulting mixture was fermented for 45 to 60 days, Preparing an extract fermented product; And lyophilizing the moringa fermented product to obtain a moringa complex fermented powder; or
Said Moringa composite fermentation powder comprising: washing the Moringa leaves and Moringa seeds; Placing the cleaned product in a steamer and performing steam heating at 80 to 90 ° C for 60 to 100 minutes; Cooling the resulting steam-heated product to 25 ° C, and then subjecting it to hot air drying at 200 to 250 ° C for 10 minutes to 50 minutes; Subjecting the resulting hot air-dried product to a first heat treatment at 80 to 100 ° C for 1 to 3 hours; Subjecting the first heat-treated product to a second heat treatment at 120 DEG C for 30 to 50 minutes; To 100 parts by weight of the second heat treatment product obtained by the above process, 50 to 70 parts by weight of sulm, 0.3 to 0.8 parts by weight of sulphate, 0.3 to 0.8 part by weight of sea tangle, and water, sugar and lactic acid bacteria were mixed at a temperature of 30 to 40 ° C, Fermenting for 5 to 10 days at a relative humidity of 80 to 90% to obtain a moringa fermented product; Lyophilizing the moringa fermented product and pulverizing the moringa fermented product to obtain a moringa complex fermented powder. delete delete The method according to claim 1,
The base powder may contain 6 to 15 parts by weight of red pepper, 1 to 6 parts by weight of vinegar, 0.1 to 0.9 parts by weight of wood vinegar, 70 to 120 parts by weight of rice bran, 10 to 20 parts by weight of oyster shell, And 1 to 10 parts by weight of blood components. delete The method according to claim 1,
Wherein the plum powder is selected from the group consisting of plum, dried and freeze-dried at -45 ° C to remove seeds of the dried plum, pulverized to 60mesh, and powdered. A first step of preparing a base powder by mixing powders of Chinese herb medicine powder, red pepper, vinegar, wood vinegar, rice bran, oyster shell and blood powder;
A second step of adding a Moringa composite fermentation powder, a plum powder and water to the base powder and performing heat treatment at 90 to 150 캜;
A third step of aging the heat-treated product at 40 to 50 캜; And
And a fourth step of pulverizing the aged product to obtain a powder to obtain the chicken feed composition of claim 1, 4 or 6,
The content of the plum powder is 5 to 10 parts by weight based on 100 parts by weight of the Moringa composite fermentation powder,
Wherein the water content is 20 to 50 parts by weight based on 100 parts by weight of the Moringa complex fermented powder. 8. The method of claim 7,
A second step of adding Moringa composite fermentation powder and water to the base powder in the second step and mixing and heating the mixture at 100 to 150 ° C,
And a second step 2-2 of adding plum powder to the resultant obtained in step 2-1 and performing a second heat treatment at 90 ° C to 100 ° C in the second step, And controlling the heat treatment temperature to be low.