Method for producing ovum margaritae with high SOD and VC content based on roxburgh rose water and application of ovum margaritae

Abstract

The invention discloses a method for producing circle pattern eggs with high SOD (superoxide dismutase) and VC (vitamin C) content based on roxburgh rose water and application of the circle pattern eggs, and belongs to the technical field of livestock and poultry breeding and feed. The method comprises the following steps: diluting the roxburgh rose water into daily drinking water for poultry or adding the roxburgh rose water into a poultry compound feed for poultry feeding. According to the method, poultry is fed with roxburgh rose water for egg production, the egg yolk of the produced egg has a circle-pattern-shaped structure after the egg is cooked thoroughly, the SOD content and the VC content of the egg are effectively improved, compared with common commodity eggs, the T-SOD content and the VC content in egg white and the egg yolk of the circle-pattern-shaped egg prepared by the method are remarkably increased (P is smaller than 0.01), the increasing amplitude is close to 9-10 times, and the egg quality is improved. And the chewing gum is softer and better in chewiness.

Description

Technical Field

[0001] The invention relates to the technical field of livestock and poultry breeding and feed, and in particular to a method and application of producing high-SOD and VC ring-marked eggs based on roxburghii water. Background Art

[0002] With the rapid development of my country's economy, people's material living standards are getting higher and higher, and their eating habits have also changed dramatically, which has put forward higher requirements for egg quality. Ring eggs are no different from ordinary eggs in appearance, but they are very different inside. When a fresh ring egg is cooked and opened, the yolk is like a ball wrapped in layers of plain silk, crystal clear and red. In terms of egg quality characteristics, the albumen height, yolk color and Haugh unit of ring eggs are significantly higher than those of ordinary eggs; and the content of nutrients such as iron, calcium and zinc is higher than that of ordinary eggs.

[0003] Rosa roxburghii, also known as Sending Spring Back and Pineapple, is a plant of the genus Rosa in the family Rosaceae. Rosa roxburghii is rich in roxburghii acid, tannins, polysaccharides, superoxide dismutase, flavonoids, vitamin C, etc. It is a high-quality raw material for deep-processed products such as juice, fermented products, and health products. At present, there have been research reports on the use of rosa roxburghii to improve the meat quality of livestock and poultry, but the application of rosa roxburghii to improve the quality of poultry eggs has not yet been found. Summary of the invention

[0004] In order to solve the above technical problems, the purpose of the present invention is to provide a method and application of producing high SOD and VC content ring-marked eggs based on sea buckthorn water, so as to solve the problem of high difficulty in producing high SOD and VC content ring-marked eggs.

[0005] The technical solution of the present invention to solve the above technical problems is as follows:

[0006] A method for producing ring-marked eggs with high SOD and VC content based on roxburghii water comprises the following steps: diluting the roxburghii water into daily drinking water for poultry or adding it into poultry compound feed for poultry feeding.

[0007] Furthermore, the dosage of the roxburghii water for poultry is 1-50 mL / bird.

[0008] Furthermore, the poultry is raised in an ecological free-range manner, and they are free to eat and consume food during the raising period. The feeding management and immunization are carried out according to conventional methods, and the raising period is 40-50 days.

[0009] Furthermore, the roxburghii water is prepared by the following method: washing and crushing the roxburghii, squeezing and filtering, and then sterilizing.

[0010] Furthermore, sterilization is performed by UHT sterilization at a temperature of 135-150° C. for 2-5 seconds.

[0011] Furthermore, poultry includes any one of chicken, duck, goose, pigeon and quail.

[0012] A feed for producing ring-marked eggs with high SOD and VC contents, comprising the above-mentioned roxburghii water.

[0013] The application of the above feed in producing ring-marked eggs with high SOD and VC content.

[0014] The present invention has the following beneficial effects:

[0015] The invention produces eggs by feeding poultry with sea roxburghii water, and the produced eggs have a ring-shaped structure in the yolk after being cooked, which effectively increases the SOD and VC contents of the eggs, and increases the albumen height and the Haugh strength of the eggs. Compared with ordinary commercial eggs, the T-SOD and VC contents in the egg white and yolk of the ring-shaped eggs prepared by the invention are significantly increased (P<0.01), the increase is nearly 9-10 times, and the ring-shaped eggs are softer and have better chewiness. BRIEF DESCRIPTION OF THE DRAWINGS

[0016] Figure 1 The cross-sectional morphology of an ordinary commercial egg and a ring-patterned egg prepared by the present invention after being cooked. DETAILED DESCRIPTION

[0017] The principles and features of the present invention are described below in conjunction with the accompanying drawings. The examples are only used to explain the present invention and are not used to limit the scope of the present invention. If specific conditions are not specified in the embodiments, they are carried out according to normal conditions or conditions recommended by the manufacturer. If the manufacturer is not specified for the reagents or instruments used, they are all conventional products that can be purchased commercially.

[0018] Example:

[0019] A method for producing high SOD and VC content ring-marked eggs based on roxburghii water, comprising the following steps:

[0020] (1) Fresh golden roxburghii fruit is taken, graded and sorted to remove impurities, washed and crushed, squeezed and filtered to obtain a filtrate, and UHT sterilized to obtain roxburghii water.

[0021] The mixture was crushed by stirring with a blunt knife at a power of 300 W and a frequency of 50 Hz for 15 minutes; the UHT sterilization temperature was 140°C and the time was 3.5 seconds.

[0022] The sea buckthorn water was diluted with the original solution and sprayed into the compound feed, with a total daily addition of 25 mL per head.

[0023] The raw material composition and nutritional level of compound feed are shown in Table 1:

[0024] Table 1 Raw material composition and nutritional level of compound feed

[0025]

[0026] (2) The hens were raised with the compound feed sprayed with the roxburghii water. The feeding mode was ecological free-range. During the experiment, the hens were allowed to drink water and eat freely. The feeding management and disinfection and immunization were carried out according to conventional methods. The feeding period was 42 days, and ring-marked eggs were produced.

[0027] Test example:

[0028] 1. Experimental Design

[0029] The experiment adopted a single-factor randomized design. Eggs with consistent egg weight were selected and randomly divided into two treatment groups, namely the control group (ordinary commercial eggs) and the ring-marked egg group, with 10 eggs in each treatment group.

[0030] 2. Testing indicators and methods

[0031] (1) Egg quality

[0032] The determination method refers to the "Terminology and Measurement Calculation Methods of Poultry Production Performance", and the determination indicators include egg weight, yolk ratio, albumen height, yolk color, Haugh unit, eggshell strength, egg white pH, and eggshell thickness. Yolk weight was determined by an electronic balance; eggshell thickness was determined by an eggshell thickness tester; eggshell strength, Haugh unit, albumen height, and yolk color were determined by an ORKA fully automatic egg analyzer (EA-01, ORKA Food Technology) and a strength meter (EFR-01), and the determination was completed within 48 hours.

[0033] (2) VC and T-SOD content

[0034] The vitamin C (VC) content of egg white and egg yolk was determined by the phosphomolybdic acid microplate method; the total superoxide dismutase (T-SOD) activity of egg white and egg yolk was determined by the WST-1 microplate method. The VC and T-SOD assay kits used were purchased from Nanjing Jiancheng Bioengineering Institute, and the assay steps were performed according to the instructions.

[0035] (3) Texture characteristics

[0036] Texture properties include food adhesion, elasticity, cohesion, elasticity, stickiness and chewiness. A texture analyzer can be used to measure the mechanical properties of food in a way that simulates the sensory properties of humans when tasting food. By applying controlled force to the food and recording the food reaction in the form of force, deformation and time, the various texture characteristic parameters of the food can be tested and reflected.

[0037] After the experiment, 10 eggs were randomly collected from each repetition, and the eggs were heated in a boiling water bath for 10 minutes. After cooking, the cooked egg whites and cooked egg yolks were separated and fixed for sampling. The texture analyzer adopted the texture analysis TPA mode, selected a 75mm probe, set the starting force to 0.05N, the measurement speed to 0.5mm / s, and the post-measurement speed to 0.5mm / s, and tested the various texture parameters of the eggs respectively.

[0038] (4) Data processing

[0039] SAS 9.0 system T test was used for analysis of significant differences, and the experimental data were expressed as mean ± standard error.

[0040] 3. Measurement results

[0041] (1) Egg quality

[0042] Table 2 Quality comparison between ring-marked eggs and commercial eggs

[0043]

[0044]

[0045] As can be seen from Table 2, compared with commercial eggs, the albumen height and Haugh strength of the ring-marked eggs prepared in the embodiment of the present invention are significantly increased, and the egg white pH is significantly decreased.

[0046] (2) VC and T-SOD content in eggs

[0047] Table 3 Comparison of VC and T-SOD content in ring-marked eggs and commercial eggs

[0048]

[0049] As shown in Table 3, compared with common commercial eggs, the contents of T-SOD and VC in the egg white and yolk of the ring-marked eggs prepared by the present invention are significantly increased (P < 0.01), the increase is nearly 9-10 times, and the ring-marked eggs have higher nutritional value.

[0050] (3) Texture characteristics

[0051] Table 4 Comparison of texture characteristics between ring-marked eggs and commercial eggs

[0052]

[0053] As shown in Table 4, compared with ordinary commercial eggs, the adhesiveness, protein hardness and chewiness of the egg white of the ring-marked eggs prepared by the present invention are significantly reduced (P < 0.05), and the chewiness of the yolk of the ring-marked eggs has a significant upward trend (P = 0.06).

[0054] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions, improvements, etc. made within the spirit and principle of the present invention should be included in the protection scope of the present invention.

Claims

1. A method for producing high SOD and VC content ring-marked eggs based on roxburghii water, characterized in that: The following steps are involved: Dilute the sea buckthorn water into the daily drinking water of poultry or add it to the compound feed of poultry for poultry feeding.

2. The method for producing high SOD and VC content ring-marked eggs based on roxburghii water according to claim 1, characterized in that: The dosage of sea buckthorn water is 1-50mL / each.

3. The method for producing high SOD and VC content ring-marked eggs based on roxburghii water according to claim 1 or 2, characterized in that: The roxburgh water is prepared by the following method: washing and crushing the roxburgh, squeezing, filtering and sterilizing.

4. The method for producing high SOD and VC content ring-marked eggs based on roxburghii water according to claim 3, characterized in that: Sterilize by UHT sterilization at a temperature of 135-150°C for 2-5 seconds.

5. The method for producing high SOD and VC content ring-marked eggs based on roxburghii water according to claim 1, characterized in that: The poultry includes any one of chicken, duck, goose, pigeon and quail.

6. A feed for producing ring-marked eggs with high SOD and VC content, characterized in that: Including sea buckthorn water.

7. Use of the feed according to claim 6 in producing ring-marked eggs with high SOD and VC content.

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