Low-cholesterol egg

Abstract

The invention relates to a low-cholesterol egg and particularly provides an egg containing low cholesterol. the content of the cholesterol in the low-cholesterol egg is reduced by above one time compared with that a common egg, i.e. 100-300 mg / 100g; and if chitosan oligosaccharide is in-taken or injected in the breeding process of a hen, the egg produced by the hen is the low-cholesterol egg after consecutive 30-50 days, the acceptable daily intake of the egg is more than or equal to 1.1 mg, and the daily injection quantity of the egg is more than or equal to 1 mg. The low-cholesterol egg has the beneficial effects that the technical operation is simple, and only the chitosan oligosaccharide is required to be added into feed or the drinking water of the hen or the chitosan oligosaccharide is subjected to intravenous injection or chitosan oligosaccharide particles are directly fed; the cost is low, and a large-scale experiment can be carried out; and the chitosan oligosaccharide is mature in preparation technology, cheap in price and less in dosage at each time; and compared with the common egg, the egg yolk is larger in size, more yellow in color and optimal in mouthfeel. Aiming at the fear of hypercholesterolemia in the egg, the invention is significant economically and sociologically in the development of the low-cholesterol egg.

Description

technical field [0001] The invention relates to a low-cholesterol egg, in particular to ingest chitosan oligosaccharide or inject chitosan oligosaccharide during the growth process of chickens to produce low-cholesterol eggs. Background technique [0002] Eggs are rich in nutrients, containing protein, fat, cholesterol, lecithin, vitamins and iron, calcium, potassium and other minerals needed by the human body, and have been favored by people for a long time. However, since the last century, some scholars have proposed that the cholesterol content of eggs is relatively high, and excessive intake of eggs will lead to an increase in serum cholesterol in the human body, which in turn will cause hyperlipidemia and coronary heart disease. In order to reduce serum cholesterol levels, some organizations and individuals put forward the idea of ​​restricting the consumption of eggs, which greatly impacted the consumption and utilization of eggs. Therefore, the development of low-cho...

AI Technical Summary

Problems solved by technology

Production of low-cholesterol eggs with chitosan oligosaccharides has not been reported in literature and patents