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Feeding method for increasing lecithin content in egg yolk of laying hen

A feeding method and lecithin technology, applied in the direction of animal feed, application, additional food elements, etc., can solve problems such as no patents or research reports, and achieve the improvement of nutritional value and economic value, lecithin metabolism and transformation. added effect

Inactive Publication Date: 2021-07-02
TIANJIN AGRICULTURE COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

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  • Feeding method for increasing lecithin content in egg yolk of laying hen
  • Feeding method for increasing lecithin content in egg yolk of laying hen
  • Feeding method for increasing lecithin content in egg yolk of laying hen

Examples

Experimental program
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Effect test

Embodiment 1-6

[0020] Method for increasing lecithin content in egg yolk

[0021] Embodiment 1-6 is respectively the method for improving lecithin content in the egg yolk, and its method is to add resveratrol in the laying hen feed, feeds laying hen; Difference is the content of resveratrol in each embodiment Addition amount (see Table 2).

[0022] Table 2 The addition amount of resveratrol in the feed of Examples 1-6

[0023]

Embodiment 7

[0025] Verification test of the method of increasing lecithin content in egg yolk

[0026] A free-range laying hen farm in Tianjin

[0027] (1) Implementation of animal and grouping

[0028] 90 healthy 40-week-old reed hens were selected and randomly divided into a control group and an experimental group, with 3 replicates in each group and 15 layers in each replicate.

[0029] (2) Diets and feeding management

[0030] The control group was fed a basic diet, and the ratio of the nutrients required for laying hens was compared with reference to NRC and my country's chicken feeding standards; the test group added 0.1% resveratrol to the basic diet; the laying hens in each group were raised indoors on flat ground , free access to food and water during the test, and routine immunization; each group was fed the basic diet for 1 week after the pre-test, and then began to feed the corresponding test diet, and the test period was 10 days.

[0031] (3) Sample collection and index det...

Embodiment 8

[0039] Verification test of the method of increasing lecithin content in egg yolk

[0040] A laying hen farm in Tianjin

[0041] (1) Implementation of animal and grouping

[0042] 256 30-week-old healthy Hailan brown-shell hens were selected and randomly divided into control group and test group, with 4 replicates in each group and 32 layers in each replicate.

[0043] (2) Diets and feeding management

[0044] The control group was fed the basal ration, and the ratio of nutrients required by the laying hens was compared with reference to NRC and my country's chicken feeding standards; the test group added 0.6% resveratrol to the basal ration; during the test, the laying hens in each group were free Feed and drink, routine immunization; the test period is 30 days.

[0045] (3) Sample collection and index determination

[0046] On the 30th day of the experiment, 40 eggs were randomly selected from each group to detect the lecithin content in the egg yolk. The content of egg ...

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PUM

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Abstract

The invention discloses a method for increasing the lecithin content in egg yolk. According to the method, resveratrol is added into a laying hen feed according to the addition amount of 0.1 percent to 0.6 percent by utilizing the promotion effect of the resveratrol on metabolism and conversion of lecithin in a laying hen body, and the laying hen is fed for 10 to 30 days, so that the lecithin content in the egg yolk of an egg can be remarkably increased, and the nutritional value and the economic value of the egg are improved.

Description

technical field [0001] The invention belongs to the technical field of production of livestock and poultry products in animal husbandry, and in particular relates to a method for increasing the content of lecithin in egg yolk. Background technique [0002] Phospholipids are the main components of biological membranes and cell membranes in nature, and play a vital role in physiological processes such as the entry and exit of cell substances and the excretion of metabolites. The main form of phospholipids in nature is lecithin, which is called the third nutrient alongside protein and vitamins. It has many important physiological functions, including scavenging free radicals, anti-oxidation, anti-inflammation, regulating lipid metabolism, and lowering cholesterol. , Prevent cardiovascular and cerebrovascular diseases, promote nerve conduction, improve memory, enhance the body's immunity and other functions. Therefore, proper intake of lecithin is of great significance to the p...

Claims

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Application Information

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IPC IPC(8): A01K67/02A23K50/75A23K20/105
CPCA01K67/02A23K20/105A23K50/75
Inventor 秦顺义李留安于亚萍毋春楠于晓雪彭玉凯罗安智刘田生
Owner TIANJIN AGRICULTURE COLLEGE
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