Application of broken rice shepherd's purse in the preparation of layer hen feed additives, layer hen feed and application methods
By adding broken rice grains as an additive to laying hen feed, the decline in egg storage quality and protein characteristics can be controlled, thus solving the problem of improving egg value in laying hen farming and achieving improvements in egg quality and economic benefits.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Patents(China)
- Current Assignee / Owner
- WUHAN POLYTECHNIC UNIVERSITY
- Filing Date
- 2024-03-03
- Publication Date
- 2026-07-17
AI Technical Summary
In the egg-laying hen farming industry, existing technologies mainly focus on increasing the scale of egg-laying hen farming and egg production, while neglecting to improve the value of eggs, resulting in difficulty in improving economic benefits.
By using broken rice water chestnut as a feed additive for laying hens, the quality of eggs during storage can be controlled and slowed down, and the egg white gel properties and foam stability of egg production can be controlled. This is achieved by adding 0.05%-0.5% broken rice water chestnut to the daily diet of laying hens to make the feed for them.
It effectively inhibits the increase in weight loss of eggs during storage at room temperature and low temperature, delays the rise in protein pH and the decrease in yolk index, improves protein foam stability and gel properties, enhances the quality of eggs during storage, increases the taste and applicability of eggs, and improves the economic benefits of the egg-laying hen farming industry.
Smart Images
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Abstract
Description
Technical Field
[0001] This invention relates to the field of feed additives, specifically to the application of broken rice grass in the preparation of laying hen feed additives, laying hen feed, and application methods. Technical Background
[0002] my country has the world's largest number of laying hens and the largest consumption of eggs. Eggs are loved by consumers because of their high nutritional value.
[0003] During the rapid development and expansion of the egg-laying hen farming industry, the main focus has been on increasing the scale of egg-laying hen farming and improving egg production, while neglecting to improve the value of the eggs produced by the hens, making it difficult for the entire industry to achieve better economic benefits.
[0004] Therefore, in order to improve the economic benefits of the egg-laying hen farming industry and enable the industry to develop in a healthier and faster manner, it is essential to develop feed additives that can enhance the value of eggs from the egg-laying hen farming industry. Summary of the Invention
[0005] The purpose of this invention is to provide the application of *Capsella bursa-pastoris* in the preparation of laying hen feed additives, laying hen feed, and application methods. This invention provides several new applications of *Capsella bursa-pastoris* as a laying hen feed additive to solve the problems mentioned in the background art. The laying hen feed additives and feed provided by this invention can inhibit the increase in egg weight loss, delay the rise in albumen pH, and delay the decrease in yolk index and Haugh units during storage at both room temperature (25℃) and low temperature (4℃). It can improve albumen foam stability and albumen gelation properties, better maintain egg quality during storage, and slow down the quality decline during egg storage. Feeding laying hens with the laying hen feed additives and feed of this invention can regulate and slow down the quality decline of eggs produced by laying hens during storage; it can regulate the albumen gelation properties of eggs produced by laying hens; it can regulate the albumen foam stability of eggs produced by laying hens; feeding laying hens with the laying hen feed additives and feed of this invention can increase the value of eggs produced by laying hens, thereby improving the economic benefits of the laying hen farming industry.
[0006] To achieve the above objectives, the present invention adopts the following technical solution:
[0007] Application of broken rice shepherd's purse in the preparation of feed additives for laying hens to slow down the quality decline of eggs during storage; In the application of this invention, broken rice shepherd's purse is fed to laying hens as a feed additive to regulate and slow down the quality decline of eggs produced by laying hens during storage; that is: broken rice shepherd's purse is used as a regulator to regulate and slow down the quality decline of eggs during storage.
[0008] Preferably, the broken rice grass is Viola yedoensis.
[0009] Preferably, the amount of broken rice shepherd's purse added to the laying hen diet is 0.05%-0.5%.
[0010] A method for controlling and slowing down the quality decline of eggs during storage using broken water chestnuts: Feed laying hens (65 weeks old) a diet containing broken water chestnuts, wherein the amount of broken water chestnuts added to the laying hen diet is 0.05%-0.5%, for example, adding 0.05-0.5 kg of the broken water chestnuts to 100 kg of laying hen diet (complete diet), and mixing the laying hen diet and broken water chestnuts evenly before feeding the laying hens. The laying hen diet can be a commercially available compound (complete) laying hen feed, or any laying hen diet formulated based on the nutritional needs of the laying hens.
[0011] Application of broken rice shepherd's purse in the preparation of a feed additive for laying hens to regulate the protein gelation properties of eggs; In the application of this invention, broken rice shepherd's purse is fed to laying hens as a feed additive to regulate the protein gelation properties of eggs produced by laying hens; that is: broken rice shepherd's purse is used as a regulator to regulate the protein gelation properties of eggs produced by laying hens.
[0012] Preferably, the broken rice grass is Viola yedoensis.
[0013] Preferably, the amount of broken rice shepherd's purse added to the laying hen diet is 0.05%-0.5%.
[0014] A method for regulating the protein gelation properties of eggs produced by laying hens using *Cephalotaxus fortunei*: *Cephalotaxus fortunei* of this invention is added to the daily diet of laying hens (65 weeks old). The diet and *Cephalotaxus fortunei* are mixed evenly to form a laying hen feed. The prepared laying hen feed is fed to the laying hens for 8-12 weeks. The amount of *Cephalotaxus fortunei* added to the laying hen diet is 0.05%-0.5%, for example, 0.05-0.5 kg of *Cephalotaxus fortunei* is added to 100 kg of laying hen diet (complete diet). The diet and *Cephalotaxus fortunei* are mixed evenly and then fed to the laying hens. The described laying hen diet can be a commercially available complete laying hen feed or any laying hen diet formulated based on the nutritional needs of the laying hens. By feeding the laying hens the broken rice grains of this invention, the protein gel characteristics of the produced eggs can be regulated, reducing the hardness of the egg protein gel and improving the taste of the eggs. The eggs produced by laying hens fed the broken rice grains of this invention are low-hardness and easy-to-chew eggs, which improves the taste of the eggs and reduces the difficulty for consumers to eat and digest them. This is beneficial for the elderly, children, the weak, the frail, or the sick, making them easier for consumers to eat and digest. Furthermore, the produced eggs are more suitable as raw materials for the deep processing of high-value egg products with special tastes, such as marinated eggs and preserved eggs. This can improve the physical properties of high-value egg products with special tastes, improve their taste, and make them easier for consumers to eat and digest.
[0015] Application of broken rice shepherd's purse in the preparation of feed additives for laying hens to regulate the protein foam stability of eggs; In the application of this invention, broken rice shepherd's purse is fed to laying hens as a feed additive to regulate the protein foam stability of eggs produced by laying hens; that is: broken rice shepherd's purse is used as a regulator to regulate the protein foam stability of eggs produced by laying hens.
[0016] Preferably, the broken rice grass is Viola yedoensis.
[0017] Preferably, the amount of broken rice shepherd's purse added to the laying hen diet is 0.05%-0.5%.
[0018] A method for regulating the stability of egg white foam in laying hens using *Cephalotaxus fortunei*: *Cephalotaxus fortunei* of this invention is added to the daily diet of laying hens (65 weeks old). The diet and *Cephalotaxus fortunei* are mixed evenly to form a laying hen feed. The prepared laying hen feed is fed to the laying hens for 8-12 weeks. The amount of *Cephalotaxus fortunei* added to the laying hen diet is 0.05%-0.5%, for example, 0.05-0.5 kg of *Cephalotaxus fortunei* is added to 100 kg of laying hen diet (complete diet). The diet and *Cephalotaxus fortunei* are mixed evenly before feeding to the laying hens. The laying hen diet can be a commercially available compound (complete) laying hen feed, or any laying hen diet formulated based on the nutritional needs of laying hens. By feeding laying hens the broken rice grains of this invention, the stability of the egg white foam can be regulated, thereby improving the stability of the egg white foam. This results in better physical and nutritional performance of the eggs when used in making cakes, pastries, or other foods containing egg white, and improves the stability and uniformity of the foods using these eggs.
[0019] The present invention also provides a feed additive for laying hens containing broken rice grains.
[0020] The present invention also provides a layer hen feed, wherein the layer hen feed contains the layer hen feed additives described above; for example, the layer hen feed is obtained by adding the layer hen feed additives described above to the layer hen diet and mixing them evenly, wherein the amount of broken rice husks added to the layer hen diet is 0.05%-0.5%.
[0021] The method for controlling the weight loss rate of eggs using this invention is as follows: add broken rice water chestnuts to the daily diet of laying hens, mix the daily diet of laying hens and the broken rice water chestnuts evenly to make laying hen feed, feed the laying hens with the prepared laying hen feed, and store the eggs produced by the laying hens after 8-12 weeks of feeding at 25°C for 4 weeks.
[0022] The method for applying this invention to regulate the yolk index of eggs is as follows: add broken rice water chestnuts to the daily diet of laying hens, mix the daily diet of laying hens and the broken rice water chestnuts evenly to make laying hen feed, feed the prepared laying hen feed to laying hens, and store the eggs produced by the laying hens after 8-12 weeks of feeding at 4°C for 6 weeks.
[0023] The application method of the present invention to regulate the Haugh unit of eggs is as follows: add broken rice water chestnuts to the daily diet of laying hens, mix the daily diet of laying hens and the broken rice water chestnuts evenly to make laying hen feed, feed the laying hens with the prepared laying hen feed, and store the eggs produced by the laying hens after 8-12 weeks of feeding at 4°C for 6 weeks.
[0024] The method for applying this invention to regulate the pH of egg white is as follows: add broken rice water chestnuts to the daily diet of laying hens, mix the daily diet of laying hens and the broken rice water chestnuts evenly to make laying hen feed, feed the prepared laying hen feed to laying hens, and store the eggs produced by the laying hens after 8-12 weeks of feeding at 25°C for 6 weeks.
[0025] The application method of this invention to regulate the stability of egg white foam is as follows: add broken rice water chestnuts to the daily diet of laying hens, mix the daily diet of laying hens and the broken rice water chestnuts evenly to make laying hen feed, feed the laying hens with the prepared laying hen feed, and store the eggs produced by the laying hens after 8-12 weeks of feeding at 25°C for 4 weeks.
[0026] The application method of this invention to regulate the hardness of egg protein gel is as follows: add broken rice water chestnuts to the daily diet of laying hens, mix the daily diet of laying hens and the broken rice water chestnuts evenly to make laying hen feed, feed the laying hens with the prepared laying hen feed, and store the eggs produced by the laying hens after 8-12 weeks of feeding at 25°C for 6 weeks.
[0027] The beneficial effects of this invention are as follows: This invention provides multiple new applications of crushed water chestnut as a feed additive for laying hens, solving the problems mentioned in the background art. The laying hen feed additive and feed provided by this invention can inhibit the increase in egg weight loss, delay the rise in albumen pH, and delay the decrease in yolk index and Haugh units during storage at both room temperature (25℃) and low temperature (4℃). It can improve albumen foam stability and albumen gelation properties, better maintain egg quality during storage, and slow down the quality decline during storage. Feeding laying hens with the laying hen feed additive and feed of this invention can regulate and slow down the quality decline of eggs produced by laying hens during storage; it can regulate the albumen gelation properties of eggs produced by laying hens; it can regulate the albumen foam stability of eggs produced by laying hens; feeding laying hens with the laying hen feed additive and feed of this invention can increase the value of eggs produced by laying hens, thereby improving the economic benefits of the laying hen farming industry. Detailed Implementation
[0028] The following are specific embodiments of the present invention, which further describe the technical solution of the present invention. However, the scope of protection of the present invention is not limited to these embodiments. All changes or equivalent substitutions that do not depart from the concept of the present invention are included within the scope of protection of the present invention.
[0029] Example 1
[0030] One hundred and eighty 65-week-old Lohmann pink laying hens with similar laying rates were randomly divided into two treatment groups: control group 1 and experimental group 1. Each treatment group had six replicates, with 15 hens per replicate. All hens were fed for eight weeks. At the end of the eight-week feeding trial, 48 eggs were collected from each treatment group. All collected eggs were free of defects (cracks or breaks) and their weight was close to the average egg weight of each replicate. The eggs from each treatment group were stored at 4℃ and 25℃, respectively. Twelve eggs were collected from each of the two storage conditions (4℃ and 25℃) at 4 and 6 weeks of storage.
[0031] The feeds given to the laying hens in each of the above treatment groups are as follows:
[0032] Control group 1: Conventional laying hen diet.
[0033] Experimental Group 1: The laying hen feed additive of the present invention was added to the conventional laying hen diet. The laying hen feed additive was violet leaf crushed rice. The two were mixed evenly to make the laying hen feed of the present invention. The laying hen feed was fed to the laying hens. The amount of violet leaf crushed rice added to the conventional laying hen diet was 0.05%.
[0034] The feeding trial lasted for 8 weeks.
[0035] After the experiment, as shown in Tables 1 and 2, compared with the control group, the weight loss rate, protein pH value and protein gel hardness of the eggs stored in the experimental group 1 decreased (P<0.05); the egg yolk index, Haugh unit and protein foam stability increased (P<0.05), indicating that the egg hen feed additive of the present invention can slow down the decrease of egg yolk index and Haugh unit of eggs stored at 4℃.
[0036] In addition, by feeding laying hens with the laying hen feed additive of the present invention, the stability of the egg white foam can be regulated, thereby improving the stability of the egg white foam. This results in better physical and nutritional performance of the eggs when used in making cakes, pastries, or other foods containing egg white, and can improve the stability and uniformity of the foods using these eggs.
[0037] Furthermore, by feeding laying hens with the egg white feed additive of this invention, the protein gel properties of the produced eggs can be regulated, reducing the hardness of the egg white gel and improving the taste of the eggs. The eggs produced by laying hens fed with the egg white feed additive of this invention are low-hardness and easy-to-chew eggs, which improves the taste of the eggs and reduces the difficulty for consumers to eat and digest them. This is beneficial for the elderly, children, the weak, the frail, or the sick, making them easier for consumers to eat and digest. At the same time, the produced eggs are more suitable as raw materials for the deep processing of high-value egg products with special tastes, such as marinated eggs and preserved eggs. This can improve the physical properties of high-value egg products with special tastes, improve their taste, and make them easier for consumers to eat and digest.
[0038] Table 1. Effects of different experimental treatments on the quality of eggs stored at 4℃
[0039] Weight loss rate (%) 4 3.36a 3.17b Weight loss rate (%) 6 5.26a 5.07b Egg yolk index 4 0.37b 0.40a Egg yolk index 6 0.36b 0.39a Huff unit 4 59.07b 65.77a Huff unit 6 61.94b 63.38a
[0040] Table 2 Effects of different experimental treatments on egg protein properties stored at 4℃
[0041] protein pH 4 9.30a 9.25b protein pH 6 9.33a 9.26b Protein foam stability (%) 4 67.91b 71.20a Protein foam stability (%) 6 65.32b 74.14a Protein gel hardness (N) 4 1.03a 0.97b Protein gel hardness (N) 6 1.30a 1.22b
[0042] As shown in Tables 3 and 4, compared with the control group, the weight loss rate, protein pH value and protein gel hardness of the eggs stored in the experimental group 1 decreased (P<0.05); the egg yolk index, Haugh unit and protein foam stability increased (P<0.05), indicating that the egg hen feed additive of the present invention can slow down the decrease of egg yolk index and Haugh unit of eggs stored at 25℃.
[0043] In addition, by feeding laying hens with the laying hen feed additive of the present invention, the stability of the egg white foam can be regulated, thereby improving the stability of the egg white foam. This results in better physical and nutritional performance of the eggs when used in making cakes, pastries, or other foods containing egg white, and can improve the stability and uniformity of the foods using these eggs.
[0044] Furthermore, by feeding laying hens with the egg white feed additive of this invention, the protein gel properties of the produced eggs can be regulated, reducing the hardness of the egg white gel and improving the taste of the eggs. The eggs produced by laying hens fed with the egg white feed additive of this invention are low-hardness and easy-to-chew eggs, which improves the taste of the eggs and reduces the difficulty for consumers to eat and digest them. This is beneficial for the elderly, children, the weak, the frail, or the sick, making them easier for consumers to eat and digest. At the same time, the produced eggs are more suitable as raw materials for the deep processing of high-value egg products with special tastes, such as marinated eggs and preserved eggs. This can improve the physical properties of high-value egg products with special tastes, improve their taste, and make them easier for consumers to eat and digest.
[0045] Table 3. Effects of different experimental treatments on the quality of eggs stored at 25℃
[0046] Weight loss rate (%) 4 6.04a 5.77b Weight loss rate (%) 6 8.29a 7.45b Egg yolk index 4 0.20b 0.22a Egg yolk index 6 0.12b 0.14a Huff unit 4 40.27b 44.64a Huff unit 6 33.24b 40.33a
[0047] Table 4. Effects of different experimental treatments on egg protein properties stored at 25℃
[0048] protein pH 4 9.65a 9.51b protein pH 6 9.72a 9.57b Protein foam stability (%) 4 70.38b 75.03a Protein foam stability (%) 6 67.45b 72.13a Protein gel hardness (N) 4 1.22a 1.12b Protein gel hardness (N) 6 1.54a 1.47b
[0049] Example 2
[0050] One hundred and eighty 65-week-old Lohmann pink laying hens with similar laying rates were randomly divided into two treatment groups: control group 2 and experimental group 2. Each treatment group had six replicates, with 15 hens per replicate. All hens were fed for 10 weeks. At the end of the 10-week feeding trial, 48 eggs were collected from each treatment group. All collected eggs were free of defects (cracks or breaks) and their weight was close to the average egg weight of each replicate. The eggs from each treatment group were stored at 4℃ and 25℃, respectively. Twelve eggs were collected from each of the two storage conditions (4℃ and 25℃) at 4 and 6 weeks of storage.
[0051] The feeds given to the laying hens in each of the above treatment groups are as follows:
[0052] Control group 2: Conventional laying hen diet.
[0053] Experimental Group 2: The laying hen feed additive of the present invention was added to the conventional laying hen diet. The laying hen feed additive was violet leaf crushed rice. The two were mixed evenly to make the laying hen feed of the present invention. The laying hen feed was fed to the laying hens. The amount of violet leaf crushed rice added to the conventional laying hen diet was 0.1%.
[0054] The feeding trial lasted 10 weeks.
[0055] After the experiment, as shown in Tables 5 and 6, compared with the control group, the weight loss rate, protein pH value and protein gel hardness of the eggs stored in the experimental group 2 decreased (P<0.05), while the egg yolk index, Haugh unit and protein foam stability increased (P<0.05). This indicates that the egg-laying hen feed additive of the present invention can slow down the decrease of egg yolk index and Haugh unit in eggs stored at 4℃.
[0056] In addition, by feeding laying hens with the laying hen feed additive of the present invention, the stability of the egg white foam can be regulated, thereby improving the stability of the egg white foam. This results in better physical and nutritional performance of the eggs when used in making cakes, pastries, or other foods containing egg white, and can improve the stability and uniformity of the foods using these eggs.
[0057] Furthermore, by feeding laying hens with the egg white feed additive of this invention, the protein gel properties of the produced eggs can be regulated, reducing the hardness of the egg white gel and improving the taste of the eggs. The eggs produced by laying hens fed with the egg white feed additive of this invention are low-hardness and easy-to-chew eggs, which improves the taste of the eggs and reduces the difficulty for consumers to eat and digest them. This is beneficial for the elderly, children, the weak, the frail, or the sick, making them easier for consumers to eat and digest. At the same time, the produced eggs are more suitable as raw materials for the deep processing of high-value egg products with special tastes, such as marinated eggs and preserved eggs. This can improve the physical properties of high-value egg products with special tastes, improve their taste, and make them easier for consumers to eat and digest.
[0058] Table 5. Effects of different experimental treatments on the quality of eggs stored at 4℃
[0059] Weight loss rate (%) 4 3.37a 3.08b Weight loss rate (%) 6 5.23a 4.90b Egg yolk index 4 0.38b 0.42a Egg yolk index 6 0.37b 0.41a Huff unit 4 57.14b 67.24a Huff unit 6 60.36b 65.39a
[0060] Table 6. Effects of different experimental treatments on egg protein properties stored at 4℃
[0061] protein pH 4 9.33a 9.22b protein pH 6 9.35a 9.24b Protein foam stability (%) 4 66.53b 73.60a Protein foam stability (%) 6 64.89b 72.33a Protein gel hardness (N) 4 1.01a 0.94b Protein gel hardness (N) 6 1.28a 1.13b
[0062] As shown in Tables 7 and 8, compared with the control group, the weight loss rate, protein pH value and protein gel hardness of the eggs stored in the experimental group 2 decreased (P<0.05), while the egg yolk index, Haugh unit and protein foam stability increased (P<0.05). This indicates that the egg-laying hen feed additive of the present invention can slow down the decrease of egg yolk index and Haugh unit in eggs stored at 25℃.
[0063] In addition, by feeding laying hens with the laying hen feed additive of the present invention, the stability of the egg white foam can be regulated, thereby improving the stability of the egg white foam. This results in better physical and nutritional performance of the eggs when used in making cakes, pastries, or other foods containing egg white, and can improve the stability and uniformity of the foods using these eggs.
[0064] Furthermore, by feeding laying hens with the egg white feed additive of this invention, the protein gel properties of the produced eggs can be regulated, reducing the hardness of the egg white gel and improving the taste of the eggs. The eggs produced by laying hens fed with the egg white feed additive of this invention are low-hardness and easy-to-chew eggs, which improves the taste of the eggs and reduces the difficulty for consumers to eat and digest them. This is beneficial for the elderly, children, the weak, the frail, or the sick, making them easier for consumers to eat and digest. At the same time, the produced eggs are more suitable as raw materials for the deep processing of high-value egg products with special tastes, such as marinated eggs and preserved eggs. This can improve the physical properties of high-value egg products with special tastes, improve their taste, and make them easier for consumers to eat and digest.
[0065] Table 7. Effects of different experimental treatments on the quality of eggs stored at 25℃
[0066] Weight loss rate (%) 4 5.96a 5.62b Weight loss rate (%) 6 8.18a 7.32b Egg yolk index 4 0.20b 0.23a Egg yolk index 6 0.13b 0.15a Huff unit 4 41.21b 46.57a Huff unit 6 32.74b 41.33a
[0067] Table 8 Effects of different experimental treatments on egg protein properties stored at 25℃
[0068] protein pH 4 9.60a 9.46b protein pH 6 9.73a 9.51b Protein foam stability (%) 4 71.23b 75.58a Protein foam stability (%) 6 71.12b 73.55a Protein gel hardness (N) 4 1.26a 1.07b Protein gel hardness (N) 6 1.51a 1.34b
[0069] Example 3
[0070] One hundred and eighty 65-week-old Lohmann pink laying hens with similar laying rates were randomly divided into two treatment groups: a control group (group 3) and an experimental group (group 3), with six replicates per treatment group and 15 hens per replicate. All hens were fed for 12 weeks. At the end of the 12-week feeding trial, 48 eggs were collected from each treatment group. All collected eggs were free of defects (cracks or breaks) and their weight was close to the average egg weight of each replicate. Eggs from each treatment group were stored at 4℃ and 25℃, respectively. Twelve eggs were collected from each of the two storage conditions (4℃ and 25℃) at 4 and 6 weeks of storage.
[0071] The feeds given to the laying hens in each of the above treatment groups are as follows:
[0072] Control group 3: Conventional laying hen diet.
[0073] Experimental Group 3: The laying hen feed additive of the present invention was added to the conventional laying hen diet. The laying hen feed additive was violet leaf crushed rice. The two were mixed evenly to make the laying hen feed of the present invention. The laying hen feed was fed to the laying hens. The amount of violet leaf crushed rice added to the conventional laying hen diet was 0.5%.
[0074] The feeding trial lasted 12 weeks.
[0075] After the experiment, as shown in Tables 9 and 10, compared with the control group, the weight loss rate, protein pH value and protein gel hardness of the eggs stored in the experimental group 3 decreased (P<0.05), while the egg yolk index, Haugh unit and protein foam stability increased (P<0.05). This indicates that the egg hen feed additive of the present invention can slow down the decrease of egg yolk index and Haugh unit of eggs stored at 4℃.
[0076] In addition, by feeding laying hens with the laying hen feed additive of the present invention, the stability of the egg white foam can be regulated, thereby improving the stability of the egg white foam. This results in better physical and nutritional performance of the eggs when used in making cakes, pastries, or other foods containing egg white, and can improve the stability and uniformity of the foods using these eggs.
[0077] Furthermore, by feeding laying hens with the egg white feed additive of this invention, the protein gel properties of the produced eggs can be regulated, reducing the hardness of the egg white gel and improving the taste of the eggs. The eggs produced by laying hens fed with the egg white feed additive of this invention are low-hardness and easy-to-chew eggs, which improves the taste of the eggs and reduces the difficulty for consumers to eat and digest them. This is beneficial for the elderly, children, the weak, the frail, or the sick, making them easier for consumers to eat and digest. At the same time, the produced eggs are more suitable as raw materials for the deep processing of high-value egg products with special tastes, such as marinated eggs and preserved eggs. This can improve the physical properties of high-value egg products with special tastes, improve their taste, and make them easier for consumers to eat and digest.
[0078] Table 9. Effects of different experimental treatments on the quality of eggs stored at 4℃
[0079] Weight loss rate (%) 4 3.32a 3.05b Weight loss rate (%) 6 5.21a 4.83b Egg yolk index 4 0.38b 0.43a Egg yolk index 6 0.36b 0.42a Huff unit 4 55.80b 66.12a Huff unit 6 61.32b 66.47a
[0080] Table 10 Effects of different experimental treatments on egg protein properties stored at 4℃
[0081]
[0082]
[0083] As shown in Tables 11 and 12, compared with the control group, the weight loss rate, protein pH value and protein gel hardness of the eggs stored in the experimental group 3 decreased (P<0.05), while the egg yolk index, Haugh unit and protein foam stability increased (P<0.05). This indicates that the egg-laying hen feed additive of the present invention can slow down the decrease of egg yolk index and Haugh unit in eggs stored at 25℃.
[0084] In addition, by feeding laying hens with the laying hen feed additive of the present invention, the stability of the egg white foam can be regulated, thereby improving the stability of the egg white foam. This results in better physical and nutritional performance of the eggs when used in making cakes, pastries, or other foods containing egg white, and can improve the stability and uniformity of the foods using these eggs.
[0085] Furthermore, by feeding laying hens with the egg white feed additive of this invention, the protein gel properties of the produced eggs can be regulated, reducing the hardness of the egg white gel and improving the taste of the eggs. The eggs produced by laying hens fed with the egg white feed additive of this invention are low-hardness and easy-to-chew eggs, which improves the taste of the eggs and reduces the difficulty for consumers to eat and digest them. This is beneficial for the elderly, children, the weak, the frail, or the sick, making them easier for consumers to eat and digest. At the same time, the produced eggs are more suitable as raw materials for the deep processing of high-value egg products with special tastes, such as marinated eggs and preserved eggs. This can improve the physical properties of high-value egg products with special tastes, improve their taste, and make them easier for consumers to eat and digest.
[0086] Table 11 Effects of different experimental treatments on the quality of eggs stored at 25℃
[0087] Weight loss rate (%) 4 6.09a 5.53b Weight loss rate (%) 6 8.31a 7.28b Egg yolk index 4 0.20b 0.24a Egg yolk index 6 0.12b 0.15a Huff unit 4 41.39b 47.23a Huff unit 6 33.62b 41.53a
[0088] Table 12 Effects of different experimental treatments on egg protein properties stored at 25℃
[0089]
[0090]
[0091] As can be seen from the above, the following control methods can be used to maximize (achieve the greatest improvement rate) the value of eggs for each of the aforementioned value items, thereby improving the economic benefits of eggs:
[0092] A method for controlling and improving egg value by regulating the weight loss rate (%) of eggs: Adding the egg-laying hen feed additive of this invention to the egg-laying hen diet, wherein the egg-laying hen feed additive is *Houttuynia cordata* (a type of wild violet leaf), and mixing the egg-laying hen diet and the egg-laying hen feed additive of this invention evenly to prepare the egg-laying hen feed of this invention, wherein the addition amount of *Houttuynia cordata* in the egg-laying hen diet is 0.05%-0.5%, for example: adding 0.05-0.5 kg of *Houttuynia cordata* to 100 kg of egg-laying hen diet (complete diet), and mixing 0.05%-0.5% of the egg-laying hen diet with 0.05%-0.5% of the egg-laying hen diet. The laying hen feed of this invention is prepared by mixing 5-0.5 kg of violet leaves and broken rice stalks evenly. The laying hen diet (complete diet) can be a commercially available compound (complete) laying hen feed or any laying hen diet formulated based on the nutritional needs of the laying hens. The laying hen feed is fed to the laying hens, and the eggs produced after 8-12 weeks of feeding are stored at 25°C for 4 weeks. Compared with conventional egg storage methods, the weight loss rate (%) of eggs is improved by 4.47%-9.20% through the control method of this invention.
[0093] A method for controlling and improving egg value by regulating the yolk index of eggs: Adding the egg-laying hen feed additive of this invention to the daily diet of laying hens. The feed additive is *Violet shavings* (a type of wild violet). The laying hen diet and the feed additive of this invention are mixed evenly to prepare the egg-laying hen feed of this invention. The amount of *Violet shavings* added to the laying hen diet is 0.05%-0.5%, for example: adding 0.05-0.5 kg of *Violet shavings* to 100 kg of laying hen diet (complete diet). The laying hen feed of this invention is prepared by mixing 5-0.5 kg of violet leaves and broken rice stalks evenly. The laying hen diet (complete diet) can be a commercially available compound (complete) laying hen feed or any laying hen diet formulated based on the nutritional needs of the laying hens. The laying hen feed is fed to the laying hens, and the eggs produced after 8-12 weeks of feeding are stored at 4°C for 6 weeks. Compared with conventional egg storage methods, the improvement rate of egg yolk index of eggs through the control method of this invention is 8.33%-16.67%.
[0094] A method for controlling and improving egg value by regulating the Haugh unit of eggs: Adding the egg-laying hen feed additive of this invention, wherein the egg-laying hen feed additive is *Houttuynia cordata* (a type of wild violet), to the egg-laying hen diet. The egg-laying hen diet and the egg-laying hen feed additive of this invention are mixed evenly to prepare the egg-laying hen feed of this invention. The addition amount of *Houttuynia cordata* in the egg-laying hen diet is 0.05%-0.5%, for example: adding 0.05-0.5 kg of *Houttuynia cordata* to 100 kg of egg-laying hen diet (complete diet). The laying hen feed of this invention is prepared by mixing 5-0.5 kg of violet leaves and broken rice stalks evenly. The laying hen diet (complete diet) can be a commercially available compound (complete) laying hen feed or any laying hen diet formulated based on the nutritional needs of the laying hens. The laying hen feed is fed to the laying hens, and the eggs produced after 8-12 weeks of feeding are stored at 4°C for 6 weeks. Compared with conventional egg storage methods, the Haugh unit improvement rate of eggs is 2.32%-18.49% through the control method of this invention.
[0095] A method for improving egg value by regulating the pH of egg protein: Adding the egg-laying hen feed additive of this invention, which is *Houttuynia cordata* (a type of wild violet), to the egg-laying hen diet. The egg-laying hen diet and the egg-laying hen feed additive of this invention are mixed evenly to prepare the egg-laying hen feed of this invention. The amount of *Houttuynia cordata* added to the egg-laying hen diet is 0.05%-0.5%, for example: adding 0.05-0.5 kg of *Houttuynia cordata* to 100 kg of egg-laying hen diet (complete diet). The laying hen feed of this invention is prepared by mixing 5-0.5 kg of violet leaves and broken rice shepherd's purse evenly. The laying hen diet (complete diet) can be a commercially available compound (complete) laying hen feed or any laying hen diet formulated based on the nutritional needs of the laying hens. The laying hen feed is fed to the laying hens, and the eggs produced after 8-12 weeks of feeding are stored at 25°C for 6 weeks. Compared with conventional egg storage methods, the improvement rate of egg protein pH by the control method of this invention is 1.54%-2.60%.
[0096] A method for improving egg value by regulating the protein foam stability (%) of eggs: Adding the egg-laying hen feed additive of this invention to the egg-laying hen diet, wherein the egg-laying hen feed additive is *Violet shavings*, the egg-laying hen diet and the egg-laying hen feed additive of this invention are mixed evenly to prepare the egg-laying hen feed of this invention. The addition amount of *Violet shavings* in the egg-laying hen diet is 0.05%-0.5%, for example: adding 0.05-0.5 kg of *Violet shavings* to 100 kg of egg-laying hen diet (complete diet), and mixing 0.0... The laying hen feed of this invention is prepared by mixing 5-0.5 kg of violet leaves and broken rice stalks evenly. The laying hen diet (complete diet) can be a commercially available compound (complete) laying hen feed or any laying hen diet formulated based on the nutritional needs of the laying hens. The laying hen feed is fed to the laying hens, and the eggs produced after 8-12 weeks of feeding are stored at 25°C for 4 weeks. Compared with conventional egg storage methods, the improvement rate of egg protein foam stability (%) through the control method of this invention is 6.11%-6.61%.
[0097] A method for controlling and improving egg value by regulating the protein gel hardness (N) of eggs: The method involves adding the egg-laying hen feed additive of this invention, wherein the egg-laying hen feed additive is *Houttuynia cordata* (a type of wild violet), to the egg-laying hen diet. The egg-laying hen diet and the egg-laying hen feed additive of this invention are mixed evenly to prepare the egg-laying hen feed of this invention. The addition amount of *Houttuynia cordata* in the egg-laying hen diet is 0.05%-0.5%, for example: adding 0.05-0.5 kg of *Houttuynia cordata* to 100 kg of egg-laying hen diet (complete diet). The laying hen feed of this invention is prepared by mixing 5-0.5 kg of violet leaves and broken rice stalks evenly. The laying hen diet (complete diet) can be a commercially available compound (complete) laying hen feed or any laying hen diet formulated based on the nutritional needs of the laying hens. The laying hen feed is fed to the laying hens, and the eggs produced after 8-12 weeks of feeding are stored at 25°C for 6 weeks. Compared with conventional egg storage methods, the improvement rate of egg protein gel hardness (N) through the control method of this invention is 4.55%-15.38%.
Claims
1. Application of *Cephalotaxus fortunei* in the preparation of feed additives or feeds for laying hens that regulate the protein gel hardness of eggs.
2. The application as described in claim 1, characterized in that, The application method is as follows: add broken water chestnuts to the laying hen diet, the amount of broken water chestnuts added to the laying hen diet is 0.05%-0.5%, mix the laying hen diet and the broken water chestnuts evenly to make laying hen feed, feed the prepared laying hen feed to the laying hens, and store the eggs produced by the laying hens after 8-12 weeks of feeding at 4℃ or 25℃ for 4 weeks or 6 weeks.