Method for reducing egg cholesterol by utilizing lactobacillus paracasei of bile salt producing hydrolase

Abstract

The invention relates to a method for reducing egg cholesterol by utilizing lactobacillus paracasei KL1 living bacterium agent of bile salt producing hydrolase. The method is suitable for production low-cholesterol eggs in poultry and animal husbandry. The method utilizes a lactobacillus paracasei KL1 strain of the bile salt producing hydrolase screened from Tibetan kefir to prepare the living bacterium agent through activation, culture expansion, high-density fermentation, centrifugal concentration, freeze-drying protective additive adding, pre-freezing, freeze drying and other processes; then the living bacterium agent with the living bacterium number of 1010 CFU / g or above is added to a basic ration for raising laying hens, the adding amount is the daily intake 106 CFU and 107 CFU of each hen, a feed containing the living bacterium agent is fed for 8-10 weeks, the cholesterol content in egg yolk can be reduced to be about 11%, and meanwhile the living bacterium agent has the effects of improving the laying rate of the laying hens, egg shell quality and relative egg yolk weight and reducing the fatty liver of the laying hens. The method is simple in operation, low in cost and suitable for large scale farming and production of low-cholesterol eggs.

Description

technical field [0001] The invention relates to the application field of live microbial preparations, in particular to the application of live microbial preparations of Lactobacillus paracasei KL1 to produce low-cholesterol eggs. Background technique [0002] The Lactobacillus paracasei (Lactobacillus paracasei) KL1 involved in the present invention is a kind of probiotic lactic acid bacterium with cholesterol-lowering effect isolated and screened from Tibetan mushroom. [0003] Tibetan spirit mushroom (also known as kefir grains) is a leavening agent for kefir, a traditional dairy product. It is a special granular or flake structure formed by a variety of microorganisms through symbiosis. These microorganisms are mainly lactic acid bacteria, acetic acid bacteria and Yeast, etc. Kefir milk drink has the functions of improving the digestion ability of the body, increasing the utilization rate of calcium, regulating immunity, regulating blood lipid and cholesterol, anti-cance...

AI Technical Summary

Problems solved by technology

At present, there are many domestic patents on feed additives for lowering egg cholesterol, but most of these feed additives are Chinese herbal medicine ingredients, and there are few patents for reducing egg cholesterol by microbial methods, such as "a low-cholesterol egg The production method (CN104171582A)" is to first ferment feed with Lactobacillus plantarum and Lactobacillus acidophilus mixed in 1:1, and then feed the fermented feed to laying hens to achieve the purpose of reducing egg cholesterol; Wang Bing applied for " A production method of low-cholesterol eggs (CN105230563A)" is to add local indigenous probiotics and local traditional Chinese medicine ingredients to the feed of laying hens to inhibit the production and deposition of cholesterol in chickens

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