Functional poultry feed additive

Abstract

The invention provides functional poultry feed additive prepared from monascus fermentation product. When functional poultry feed additive is added according to a certain concentration, the synergies of both monascus pigment and stanin matter can be fulfilled fully to achieve the purpose of reducing the cholesterol in poultry eggs markedly. Because the functional poultry feed additive is prepared from the specific monascus fermentation product, the content of both cholesterol and triglyceride in poultry eggs and poultry meat is reduced markedly, no stanin matter and citrinin can be detected from the functional poultry feed additive, and accordingly no stanin matter and citrinin can be detected from the poultry eggs and poultry meat. The functional poultry feed additive can improve the disease resisting ability of the poultry, increase the egg laying rate of the poultry, deepen the color of the yolks of the poultry eggs and make the shells of the poultry eggs harder.

Description

technical field [0001] The invention belongs to the technical field of poultry feed additives, and in particular relates to the application of a fermented red yeast rice product as a functional feed additive and the application of greatly reducing the cholesterol content in poultry eggs and poultry meat. Background technique [0002] With the continuous improvement of people's living standards, the dietary structure is constantly changing. Poultry, eggs and poultry meat products have become the daily food of Chinese residents, and the high content and high intake of cholesterol has become a concern of consumers and researchers. Excessive intake of cholesterol is closely related to the incidence of hyperlipidemia, obesity and coronary heart disease. Excessive concentrations of total cholesterol and low-density lipoprotein (LDL) in plasma will lead to coronary artery disease. The American Heart Association recommends that the daily intake of cholesterol should not exceed 300...

AI Technical Summary

Problems solved by technology

[0006] The main basis of the technology or method provided by the current related literature reports is the lovastatin substances in red yeast rice, and other important factors are not involved, especially the effect of the pigment substance, one of the main components of red yeast rice, and the pigment and The synergistic effect of statins contributes to the reduction of cholesterol; the reported reduction level of cholesterol in poultry eggs is limited (7-14%), and none of them can achieve the purpose of greatly reducing cholesterol in poultry eggs (referring to a reduction of 20%) above)

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