Feed for laying hens in hen laying period for extending shelf life of egg and preparation method

A technology for laying eggs and feed, applied in the direction of animal feed, animal feed, additional food elements, etc., can solve the problems of prolonging the shelf life of eggs, easy to disperse yellow, and spoiling shelf life, etc., to ensure food safety, reduce waste, The effect of extending the shelf life

Active Publication Date: 2018-11-23
LIAONING WELLHOPE AGRI TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The present invention mainly solves the problem of short shelf life caused by factors such as easy yellowing and deterioration of eggs, and adopts systematic nutrition theory to systematically solve the problem of egg quality from aspects of nutrition such as nutritional means, improvement of disease resistance, improvement of intestinal health status, etc. , improve the maximum digestibility and deposition rate of nutrients, enhance the antioxidant performance, enrich the eggs with multiple antioxidant factors such as selenium, vitamin E, β-carotene, and fatty acid balance, and achieve the goal of extending the shelf life of eggs

Method used

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  • Feed for laying hens in hen laying period for extending shelf life of egg and preparation method
  • Feed for laying hens in hen laying period for extending shelf life of egg and preparation method
  • Feed for laying hens in hen laying period for extending shelf life of egg and preparation method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0052] A laying hen feed for prolonging the shelf life of eggs is prepared from the following raw materials in parts by weight:

[0053] 20 parts of corn, 30 parts of barley, 8 parts of soybean meal, 2 parts of puffed soybean, 5 parts of puffed linseed, 5.8 parts of corn gluten meal, 3.2 parts of sesame meal, 5 parts of rice bran, 2.5 parts of chili powder, 0.5 part of palm kernel oil, malt 3.3 parts of root, 2 parts of bio-fermented feed, 0.05 part of Youkebao, 0.025 part of yeast selenium, 0.02 part of vitamin E, 0.02 part of β-carotene, 0.1 part of natural lutein, 0.67 part of amino acid, 0.01 part of protein zinc, 0.012 parts of manganese protein, 0.02 parts of 10,000 units of phytase, 0.03 parts of choline chloride, 0.08 parts of betaine, 0.05 parts of compound enzyme preparation, 10 parts of stone powder, 0.8 parts of calcium hydrogen phosphate, 0.3 parts of table salt, compound premix 0.5 servings.

[0054] For the laying hen feed, the nutritional index is set as ω-6 / ω...

Embodiment 2

[0075] A laying hen feed for prolonging the shelf life of eggs is prepared from the following raw materials in parts by weight:

[0076] 30 parts of corn, 23 parts of barley, 5 parts of soybean meal, 5 parts of puffed soybean, 8 parts of puffed linseed, 3 parts of corn gluten meal, 2 parts of sesame meal, 3 parts of rice bran, 1 part of chili powder, 0.5 part of palm kernel oil, malt 5 parts of root, 0.8 part of bio-fermented feed, 0.03 part of Youkebao, 0.025 part of yeast selenium, 0.01 part of vitamin E, 0.04 part of β-carotene, 0.08 part of natural lutein, 0.45 part of amino acid, 0.015 part of protein zinc, 0.015 parts of manganese protein, 0.01 parts of 10,000 units of phytase, 0.04 parts of choline chloride, 0.06 parts of betaine, 0.1 parts of compound enzyme preparation, 9 parts of stone powder, 0.8 parts of calcium hydrogen phosphate, 0.4 parts of table salt, compound premix 0.5 servings.

[0077] For the laying hen feed, the nutritional index is set at a ratio of ω-...

Embodiment 3

[0093] A laying hen feed for prolonging the shelf life of eggs is prepared from the following raw materials in parts by weight:

[0094] 35 parts of corn, 15 parts of barley, 6 parts of soybean meal, 3.5 parts of puffed soybean, 3 parts of puffed linseed, 8 parts of corn gluten meal, 4 parts of sesame meal, 8 parts of rice bran, 3 parts of chili powder, 1.0 part of palm kernel oil, malt 1 part of root, 2 parts of bio-fermented feed, 0.05 part of Youkebao, 0.025 part of yeast selenium, 0.02 part of vitamin E, 0.02 part of β-carotene, 0.05 part of natural lutein, 0.59 part of amino acid, 0.01 part of protein zinc, 0.015 parts of manganese protein, 0.02 parts of 10,000 units of phytase, 0.05 parts of choline chloride, 0.03 parts of betaine, 0.1 parts of compound enzyme preparation, 8 parts of stone powder, 0.5 parts of calcium hydrogen phosphate, 0.35 parts of table salt, compound premix 0.5 servings.

[0095] For the laying hen feed, the nutritional index is set at a ratio of ω...

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PUM

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Abstract

The invention belongs to the technical field of feed compositions, particularly relates to a feed for laying hens in the hen laying period for extending the shelf life of an egg and a preparation method, and relates to a high-selenium egg with long shelf life by using the feed. The feed is prepared from the following raw materials of 20 to 35 parts of corn, 5 to 8 parts of soybean meal, 2 to 5 parts of extruded soybean, 3 to 8 parts of extruded flaxseed, 3 to 8 parts of corn protein powder, 2 to 4 parts of sesame meal, 3 to 8 parts of rice bran, 1 to 3 parts of pepper residue, 0.5 to 1.0 partof palm kernel oil, 1 to 5 parts of barley rootlet, 0.8 to 2 parts of biological fermenting feed, 0.03 to 0.05 part of Youkebao, 0.025 part of selenium yeast, and the like. The biological fermenting feed is prepared by mixing and fermenting coagulation bacillus, lactobacillus plantarum, lactobacillus lactobacillus and saccharomyces cerevisiae. The feed has the advantages that the feed is used forthe culturing of laying hens, the content of selenium in each is higher than 22.85mug, the shelf life is 80 days at the temperature of 4 to 8 DEG C, and the shelf life at normal temperature is 50 days.

Description

technical field [0001] The invention belongs to the technical field of feed compositions, and in particular relates to a laying hen feed for extending the shelf life of eggs, a preparation method of the feed, and long-shelf-life high-selenium eggs obtained by feeding the feed. Background technique [0002] Egg is a high-quality protein source, rich in protein, vitamin B group and trace elements. Egg yolk contains DHA, lecithin and lutein, etc. The absorption rate of human body reaches more than 98%. It has the functions of strengthening brain and intelligence, protecting liver and delaying aging. Eating efficacy; the concept and standard of egg shelf life: shelf life refers to the length of time that the product can be accepted and meet the quality requirements of customers. When food has been stored for a period of time, one or more of its quality attributes have reached an unsatisfactory state, and it is no longer suitable for sale on the shelf in this state, which is the ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23K50/75A23K20/121A23K20/105A23K20/158A23K10/37A23K10/12A23K10/18
CPCA23K10/12A23K10/18A23K10/37A23K20/105A23K20/121A23K20/158A23K50/75Y02P60/87
Inventor 王玉璘郑鑫邵彩梅郭耀棋张鑫王继苹刘敏跃韩金封伟杰
Owner LIAONING WELLHOPE AGRI TECH
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