Production method of functional poultry eggs rich in DHA, astaxanthin and coenzyme Q10
A production method, astaxanthin technology, applied in the biological field, to achieve the effect of improving immunity, balanced and rich nutrition, and strong taste
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Embodiment 1
[0018] Embodiment 1: Select 60 laying hens at the age of 20 weeks, and randomly divide them into two groups, requiring no significant difference in the growth and egg production of laying hens between the groups. During the experiment, one group of laying hens eat respectively no added basic feed, The second group of laying hens added 3% Schizochytrium algae powder (15% DHA content), 0.5% Haematococcus pluvialis algae powder (2.0% astaxanthin content) and 0.001% pure coenzyme Q10 (98 %), the experimental period was 40 days, and the growth situation and laying situation of laying hens were observed every day, and 10 eggs were respectively taken from each group on the 20th and 40th to detect ( Figure 1-3 ).
[0019] After the poultry eggs are obtained, the DHA content in the poultry eggs is determined by high-performance gas chromatography, and the content of astaxanthin and coenzyme Q10 in the poultry eggs is determined by high-performance liquid chromatography.
[0020] 1. D...
Embodiment 2
[0047] Embodiment 2: same as embodiment 1, only two groups of laying hens added 1% Schizochytrium algae powder (DHA content 15%), 0.2% Haematococcus pluvialis algae powder (Astaxanthin content 2.0%) With 0.0005% pure CoQ10 (98%).
[0048] The experimental results proved that no laying hens in the second group died during the feeding process, and one laying hen in the first group was sick. There was no significant difference in egg production and average egg weight, but the DHA, astaxanthin and coenzyme Higher Q10 content (Table 2), darker egg yolk.
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