Peptide feed additive for increasing quality of fowls egg, its preparation method and use

A technology of feed additives and peptides, applied in the field of peptide feed additives and its preparation, can solve the problems of changing the quality of poultry eggs, achieve the effects of improving utilization rate, increasing egg production rate, and promoting digestion
CN1579208AInactive Publication Date: 2005-02-16CHINA AGRI UNIV
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
CHINA AGRI UNIV
Publication Date
2005-02-16
Estimated Expiration
Not applicable · inactive patent

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Abstract

The present invention relates to a peptide feed addictive for improving the quality of fowls eggs, which is a proteolysis solution obtained by fermenting and hydrolyzing, through one or more of bacillus, aspergillus, blue molds and actinomycetes, a mixture of one or more of soy proteins including soja bean separation egg white, soya bean waste, soya bean cake and soja bean therein and glutens including zein, maize protein meal and hard corn egg white therein; or a mixture obtained by further bacteriological filtration, concentration, carrier addition and adsorbing drying of the proteolysis solution or directly sponging drying the proteolysis solution. Said peptide feed addictive is capable of not only improving greatly the egg yolk colour tint and increasing beneficial components such as carotenoids in egg yolks, but also improving eggshell quality and laying rate, with a lower cost and without harmful substances deposition in egg yolks.
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Description

Invention field

[0001] The invention relates to a peptide feed additive, in particular to a peptide feed additive that can enrich natural carotenoids in feed, increase egg yellowness, and improve the quality of poultry eggs, and a preparation method and application thereof. Background technique

[0002] In modern intensive production of poultry eggs, due to the extensive use of compound feeds, the production level of poultry has been greatly improved, but the increase in production has also brought about the problem of decreased quality of poultry eggs (eggs, duck eggs, goose eggs, quail eggs) . The quality of poultry eggs is mainly manifested by the decrease in the finish of the eggshell, the thickness and hardness of the eggshell, and it is easy to break, especially the color (yellow) of the egg yolk becomes lighter and the taste deteriorates, which makes the eggs obtained from feed loss. The deliciousness of native eggs (duck eggs, goose eggs, quail eggs) in traditional poultr...

Claims

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