Dietary fiber for improving egg yolk quality of laying hens as well as preparation method and application of dietary fiber
By using dietary fiber such as green fiber and biofermentation technology of lactate cyperidus in chicken feed, the problem of low nutritional value of eggs is solved, the color and fatty acid quality of the egg yolk are improved, making it comparable to "native eggs" and suitable for Modern feed production line, low cost.
Patent Information
- Application Number
- CN202411681703.5
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-11-22
- Publication Date
- 2025-01-10
AI Technical Summary
The eggs produced in the prior art have low nutritional value, especially the egg yolk portion, lack dark and rich fatty acids, and the high moisture and anti-nutritional factors of field grasses limit their application in feed processing and modern farms.
Using a dietary fiber including green fiber, sunflower meal fiber, orange meal fiber and lactate tablets, dietary fiber is prepared through biofermentation technology, and it is dried without heating, giving full play to its nutritional characteristics, and improving the color of egg yolk and fatty acid quality. And decompose anti-nutrition factors through 6-phytase, release phosphorus sources, and improve the utilization rate of protein and fat.
Improve the color and fatty acid quality of the egg yolk, making it equivalent to free-range "native eggs", increase the fatty acid content of the egg yolk, especially PUFA, improve the health status and egg quality of the chicken flock, and is suitable for modern feed production lines, cost low.
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Figure CN119279107A_ABST
Abstract
Description
Technical Field
[0001] The invention relates to the technical field of feed premixes, and in particular to dietary fiber for improving egg yolk quality, and a preparation method and application thereof. Background Art
[0002] At present, there are two main types of eggs sold on the market. One is ordinary eggs produced by laying hens fed with feed in cages, and the other is "free-range eggs" produced by laying hens raised in a natural environment. Traditional free-range laying hens mainly feed on natural diets such as grains, field grass and insects, while the food source of ordinary eggs is relatively single (mainly including corn, soybean meal, stone powder). Field grass is rich in nutrients such as chlorophyll, vitamins, minerals, plant polyphenols, flavonoids, protein and dietary fiber. Compared with ordinary eggs, it is generally believed that "free-range eggs" taste better, their yolk accounts for a large proportion, the yolk color is darker, the yolk has a high fat content, and is mostly unsaturated fatty acids, with rich flavor substances. Therefore, "free-range eggs" are deeply loved by consumers because of their yolk color and flavor, and their selling price is usually 2-5 times that of ordinary eggs.
[0003] However, the moisture content of field grass is too high, usually above 80%, which makes it difficult to store and extremely easy to spoil. The feeding amount and feeding method need to be controlled. It should be manually fed and used immediately, with the dosage not exceeding 1%. The general application method in compound feed is dried grass pellets, but after drying, the biologically active ingredients such as carotene, chlorophyll, vitamin C and B vitamins are destroyed, reducing its nutritional value. In addition, the anti-nutritional factors such as phytic acid, oxalic acid and tannic acid contained in grass also limit its application in animal nutrition, feed processing and modern large-scale farms. Summary of the invention
[0004] The purpose of the present invention is to provide a dietary fiber for improving the quality of egg yolks of laying eggs, and a preparation method and application thereof, so as to solve the technical problem of low nutritional value of eggs produced in the prior art.
[0005] The invention discloses a dietary fiber for improving the quality of egg yolks of laying eggs. The dietary fiber comprises the following materials in parts by weight: 40-70 parts of green fiber, 15-30 parts of sunflower meal fiber, 10-25 parts of orange meal fiber, 0-5 parts of pepper meal fiber, 0.01-0.5 parts of cellulase, 0.05-0.2 parts of 6-phytase and 0.01-0.5 parts of Pediococcus acidilactici.
[0006] Furthermore, the following materials are included in weight parts: 50-70 parts of green fiber, 20-30 parts of sunflower meal fiber, 15-25 parts of orange meal fiber, 1-5 parts of pepper meal fiber, 0.01-0.5 parts of cellulase, 0.05-0.2 parts of 6-phytase and 0.01-0.5 parts of Pediococcus acidilactici.
[0007] Furthermore, the following materials are included in parts by weight: 40-60 parts of green fiber, 15-25 parts of sunflower meal fiber, 10-20 parts of orange meal fiber, 0-5 parts of pepper meal fiber, 0.2 parts of cellulase, 0.1 parts of 6-phytase and 0.1 parts of Pediococcus acidilactici.
[0008] Furthermore, the green fiber is pine grass fiber or golden pasture grass fiber.
[0009] A method for preparing dietary fiber for improving the quality of egg yolks of laying eggs, comprising the following steps: S1. pretreatment of green fiber; S2. Add green dietary fiber slurry, enzyme preparation and bacterial powder and mix thoroughly; S3. Add sunflower meal fiber, orange meal fiber and pepper meal fiber to the mixture and mix well; S4. Packaging in breathing bags for biological fermentation; S5. Store at room temperature away from light.
[0010] Furthermore, the pretreatment is pulping pretreatment.
[0011] Furthermore, the biological fermentation temperature is 30-45°C and the time is 2-7 days. An application of dietary fiber for improving egg yolk quality in laying hens, which is used for laying hens aged 20 to 100 weeks.
[0012] Furthermore, dietary fiber is added at 2.5-5% by weight of the compound feed.
[0013] Compared with the prior art, the present invention has the following beneficial effects: 1. The present invention combines a variety of functional dietary fibers according to the nutritional characteristics of green fiber, and does not heat or dry the fiber under biological fermentation conditions without adding exogenous water, so as to give full play to the nutritional characteristics of dietary fiber and improve the color and fatty acid quality of egg yolks; 2. Green fiber is rich in nutrients such as chlorophyll, vitamins, minerals, plant polyphenols, flavonoids, protein and dietary fiber; pine grass and golden fodder are rich in biologically active ingredients, rich in chlorophyll, carotene, vitamin C, vitamin E, calcium, phosphorus, alkaloids, riboflavin, flavonoids, characteristic flavor substances and antioxidant enzymes, and have good nutritional value; 3. Although the dietary fibers of sunflower meal, orange meal and Sichuan pepper meal have no nutritional value, they have excellent water holding capacity, oil holding capacity, water swelling capacity, viscosity, cation exchange capacity and cholesterol adsorption capacity, and have the ability to regulate intestinal microbial flora, resist oxidation, and promote gastrointestinal motility; 4. Dietary fiber can produce volatile fatty acids in the intestine through microbial fermentation, mainly acetic acid, propionic acid and butyric acid, thereby participating in the regulation of fatty acid metabolism in the body; dietary fiber can better absorb and degrade fat, thereby achieving the effect of preventing obesity, cardiovascular and hyperlipidemia diseases; 5. The fermentation of Pediococcus acidilactici, the interaction between cellulase and dietary fiber, and the synergy of bacterial enzymes help improve the intestinal environment and promote digestion and absorption functions; 6. Plant phosphorus mainly comes from phytic acid. As an anti-nutritional factor, 6-phytase efficiently decomposes phytic acid, releases inositol and phosphorus source, improves the utilization rate of trace elements, protein, fat and metabolic energy, and plays a growth-promoting role; 7. The present invention utilizes dietary fiber to regulate the body's lipid metabolism, promote liver fat transport, and increase the fatty acid content in egg yolk, especially the PUFA content; dietary fiber exerts physical and chemical properties such as water holding capacity, oil holding capacity, and water expansion, promotes the digestion, absorption, and utilization of functional substances such as pigments, vitamins, minerals, flavonoids, and polyphenols in green fiber, and increases the water binding capacity of the material, making it less likely to agglomerate and improving its fluidity; 8. The present invention can be applied to laying hens during the egg-laying period to improve the egg yolk color, the egg yolk ratio and the egg yolk fatty acid quality. The total fatty acid, PUFA, UFA / SFA and TI nutritional values of the egg yolk are equivalent to those of free-range "free-range eggs". 9. The present invention is easy to prepare and use, can be applied to modern feed production lines and breeding feeding lines, has low cost and is universally applicable. BRIEF DESCRIPTION OF THE DRAWINGS
[0014] In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the drawings required for use in the embodiments are briefly introduced below. It should be understood that the following drawings only represent some embodiments of the present invention and therefore should not be regarded as limiting the scope. For ordinary technicians in this field, other related drawings can be obtained based on these drawings without creative work.
[0015] Figure 1 This is a diagram showing the phosphorus release effect of 6-phytase of the present invention. [A1] DETAILED DESCRIPTION In order to make the purpose, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention are clearly and completely described below. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments.
[0016] In this example, cellulase (30000 U / g), 6-phytase (25000 FTU / kg), Pediococcus acidilactici (1*10 10CFU / kg) are all commercially available. The instruments and equipment involved in the following examples are all conventional instruments and equipment unless otherwise specified; the feed raw materials involved are all commercially available conventional feed raw materials unless otherwise specified; the processing methods, detection methods, and preparation methods involved are all conventional methods unless otherwise specified.
[0017] Example 1 This embodiment discloses a dietary fiber for improving the quality of egg yolks, comprising the following steps: 60 parts of pine fiber, 25 parts of sunflower meal fiber, 10 parts of orange meal fiber, 5 parts of pepper meal fiber, 0.2 parts of cellulase, 0.1 parts of 6-phytase, and 0.1 parts of Pediococcus acidilactici.
[0018] The preparation method of the biological dietary fiber comprises the following steps: 1) pretreatment of green pine stalk vanilla pulp; 2) weighing green pulp, enzyme preparation and bacterial powder according to the above weight parts, adding them into a mixer and mixing them thoroughly; 3) then adding sunflower meal fiber, orange meal fiber and pepper meal fiber into the mixer according to weight parts and mixing them thoroughly; 4) packing in breathing bags, and carrying out biological fermentation for 3 days at a temperature of 37°C. After 3 days, it is used with Tieqi Lisi Danyou 300 peak laying chicken compound feed at a ratio of 5:100, and the ingredients are mixed by a fully automatic batching system, and mixed by a Fengshang SLHSJ-4A high-efficiency double-rotor mixer before bagging.
[0019] Example 2 In this embodiment, the biological dietary fiber for improving the quality of egg yolks is made of the following materials in parts by weight: 70 parts of pine fiber, 20 parts of sunflower meal fiber, 10 parts of orange meal fiber, 0.2 parts of cellulase, 0.1 parts of 6-phytase, and 0.1 parts of Pediococcus acidilactici.
[0020] The preparation and use methods are the same as in Example 1.
[0021] Example 3 In this embodiment, the biological dietary fiber for improving the quality of egg yolks is made of the following materials in parts by weight: 50 parts of Jinmu grass fiber, 25 parts of sunflower meal fiber, 20 parts of orange meal fiber, 5 parts of pepper meal fiber, 0.2 parts of cellulase, 0.1 parts of 6-phytase, and 0.1 parts of Pediococcus acidilactici.
[0022] The preparation and use methods are the same as in Example 1.
[0023] Example 4 In this embodiment, the biological dietary fiber for improving the quality of egg yolks is made of the following materials in parts by weight: 40 parts of Jinmu grass fiber, 30 parts of sunflower meal fiber, 25 parts of orange meal fiber, 5 parts of pepper meal fiber, 0.2 parts of cellulase, 0.1 parts of 6-phytase, and 0.1 parts of Pediococcus acidilactici.
[0024] The preparation and use methods are the same as in Example 1.
[0025] Application effect of embodiment 1-4 biological dietary fiber 1080 320-day-old Roman powder laying hens at the peak of egg production were selected and randomly divided into 5 treatments, each with 6 replicates (control group, treatment 1, treatment 2, treatment 3 and treatment 4), 4 cages of chickens in each replicate, 9 chickens in each cage, pre-feeding for 10 days, and feeding for 42 days. The egg weight and egg production of each treatment were recorded every day. Control group: Egg 300; Treatment 1: Egg 300+Example 1; Treatment 2: Egg 300+Example 2; Treatment 3: Egg 300+Example 3; Treatment 4: Egg 300+Example 4. Feed and drink water freely.
[0026] During the experiment, the total number of eggs laid and the number of unqualified eggs (broken shells, sandy shells, soft shells, deformed eggs, cracks, etc.) were recorded every day in cages, and the egg production rate and egg weight were calculated in units of one week. The effects of each treatment on the production performance of the chickens were statistically analyzed. In addition, a cage of chickens was selected and the weight of each chicken was weighed at the beginning and end of the experiment to monitor the weight changes of the chickens in each treatment. During the experimental period, a cage of chickens was selected in units of repetitions, and the eggs of the cage were collected in units of weeks to test the eggshell color, eggshell strength and egg quality. The color of the whole eggshell was measured with a color measuring instrument (QCR-SC, TSS, UK), and the eggshell strength was measured with an eggshell strength tester (RH-DQ200, Runhu). The egg quality was tested with an egg quality tester (EMT-7300, Robotmation, Japan).
[0027] At the end of the experiment, free-range chicken eggs from the forest and the experimental treatment group were collected to test the egg yolk percentage and yolk fatty acid composition.
[0028] The atherogenicity index (AI) and thrombogenicity index (TI) recommended by a healthy diet are very low. C14:0 and C16:0 are considered to be the most atherogenic fatty acids, while C18:0 can cause thrombosis. AI and TI are calculated according to the following formula: AI=(12:0+14:0+16:0) / (n-3PUFA+n-6PUFA+MUFA) TI=(14:0+16:0+18:0) / (0.5MUFA+0.5n-6PUFA+3n-3PUFA+n-3PUFA / n-6PUFA) Table 1 Average daily feed intake of each treatment group at each stage (g / day)
[0029] As shown in Table 1, there was no significant difference in the average daily feed intake among the treatment groups at each stage.
[0030] Table 2 Body weight (kg / bird) and mortality rate (%) of experimental chickens in each treatment group
[0031] In Table 2, * indicates that the data is significantly different.
[0032] As shown in Table 2, there were no significant differences in the weight of the chickens at the beginning, middle and end of the period among the various treatments, but feeding biological dietary fiber could significantly reduce the mortality rate during the entire test period and improve the health of the chickens. Example 4 had the best effect.
[0033] Table 3 Average daily egg weight of each treatment group at each stage (g / egg)
[0034] As shown in Table 3, each treatment group had no adverse effect on the average daily egg weight of the test chickens.
[0035] Table 4 Egg laying rate of each treatment group at each stage (%)
[0036] As shown in Table 4, each treatment group had no adverse effect on the egg production rate of the experimental chickens.
[0037] Table 5 Egg failure rate among treatment groups at each stage (%)
[0038] As shown in Table 5, although there is no significant difference in the egg failure rate among the treatment groups at each stage, biological dietary fiber can reduce the overall egg failure rate of the flock, and Examples 1 and 3 have the best effects.
[0039] Table 6 Eggshell color among treatment groups at each stage (%)
[0040] In Table 6, * indicates that the data is significantly different.
[0041] The eggshell color measuring instrument measures the eggshell color and obtains a percentage between black and white. Pure black is represented by 0% and pure white is represented by 100%. The smaller the value, the better the eggshell color.
[0042] It can be seen from Table 6 that biological dietary fiber can improve the eggshell color of eggs in the 6th week, and Example 1 has the best effect.
[0043] Table 7 Eggshell strength (kgf) between treatment groups at each stage
[0044] In Table 7, * indicates that the data is significantly different.
[0045] As shown in Table 7, although there is no significant difference in the egg shell strength between the treatment groups at each stage, biological dietary fiber can improve the egg shell strength, and Example 3 has the best effect.
[0046] Table 8 Concentrated protein height between treatment groups at each stage (mm)
[0047] In Table 8, * indicates that the data is significantly different.
[0048] It can be seen from Table 8 that biological dietary fiber can increase the height of egg protein concentration, and Example 1 has the best effect.
[0049] Table 9 Haugh units among treatment groups at each stage
[0050] It can be seen from Table 9 that biological dietary fiber can increase the Haugh unit of eggs, and Example 1 has the best effect.
[0051] Table 10 Yolk color between treatment groups at each stage
[0052] In Table 10, * indicates that the data is significantly different.
[0053] It can be seen from Table 10 that biological dietary fiber can improve egg yolk color starting from the 4th week of the test period, and Example 2 has the best effect.
[0054] Table 11 Egg yolk test results for each group
[0055] It can be seen from Table 11 that free-range "country chicken eggs" are small in size, have a large yolk ratio, and have a high yolk fatty acid content. Biological dietary fiber can increase the yolk fatty acid content and yolk ratio of eggs, and Example 2 has the best effect.
[0056] Table 12 Fatty acid composition (%) and fat index of eggs in each group
[0057] As can be seen from Table 12, biological dietary fiber can regulate the fatty acid composition of egg yolk, increase the content of polyunsaturated fatty acids PUFA in egg yolk, and it is higher than the PUFA content in the yolk of free-range "country eggs", and Example 3 has the best effect; biological dietary fiber can reduce the content of saturated fatty acids (SFA), and it is lower than the SFA content in the yolk of free-range "country eggs", and Examples 1 and 2 have better effects; biological dietary fiber can increase the ratio of UFA and SFA in egg yolk, and it is higher than the ratio of unsaturated fatty acids to saturated fatty acids (UFA / SFA) in the yolk of free-range "country eggs", and Examples 1 and 2 have better effects; biological dietary fiber can reduce egg yolk TI, which is equivalent to the TI value of free-range "country eggs" yolk, and Examples 1 and 2 have better effects.
[0058] It can be seen from Tables 1-13 that the addition of biological dietary fiber to Danyou 300 compound feed has no significant effect on the daily feed intake, body weight and egg production rate of laying hens. Biological dietary fiber can improve the health of the flock, reduce the mortality rate and the rate of unqualified eggs, improve the quality of eggs, increase the yolk color, yolk fatty acid content, PUFA content and yolk ratio. The nutritional value of total fatty acids, PUFA, UFA / SFA and TI of the yolk is equivalent to that of free-range "country eggs". The production and quality performance of Examples 1 and 3 are better.
[0059] Effects of Biological Dietary Fiber Components on Biological Fermentation Effects Comparative Example 1 The biological dietary fiber is prepared from the following materials in parts by weight: 100 parts of pine vanilla fiber, 0.2 parts of cellulase, 0.1 parts of 6-phytase and 0.1 parts of Pediococcus acidilactici.
[0060] Comparative Example 2 The biological dietary fiber is prepared from the following materials in parts by weight: 50 parts of sunflower meal fiber, 37.5 parts of orange meal fiber, 12.5 parts of pepper meal fiber, 0.2 parts of cellulase, 0.1 parts of 6-phytase and 0.1 parts of Pediococcus acidilactici.
[0061] Comparative Example 3 The biological dietary fiber is prepared from the following materials in parts by weight: 60 parts of alfalfa particles, 25 parts of sunflower meal fiber, 10 parts of orange meal fiber, 5 parts of pepper meal fiber, 0.2 parts of cellulase, 0.1 parts of 6-phytase and 0.1 parts of Pediococcus acidilactici.
[0062] Comparative Example 4 The biological dietary fiber is prepared from the following materials in parts by weight: 60 parts of pine vanilla fiber, 25 parts of soybean meal, 10 parts of corn, 5 parts of bran, 0.2 parts of cellulase, 0.1 parts of 6-phytase and 0.1 parts of Pediococcus acidilactici.
[0063] The preparation and use methods of the comparative example are the same as those of Example 1.
[0064] Table 13 Biological dietary fiber biological fermentation effect
[0065] It can be seen from Table 13 that the suitable moisture content for microbial fermentation is usually between 50% and 60%. The moisture content of Comparative Example 1 is relatively high and cannot be applied to compound feed production practice; the biological fermentation process of Comparative Example 2 and Comparative Example 3 was not started due to the low moisture content of the materials; Comparative Example 4 had agglomeration phenomenon and the moisture distribution of the material was uneven, so it was not suitable for application in compound feed production practice.
[0066] Cellulase (30000 U / g), Pediococcus acidilactici (1.0×10 10 CFU / g) are all commercially available products, and the amounts added are all recommended amounts.
[0067] Effect of phytase on phosphorus release from dietary fiber Comparative Example 5 60 parts of pine fiber, 25 parts of sunflower fiber, 10 parts of orange fiber, 5 parts of pepper fiber, 0.2 parts of cellulase, 0.1 parts of 3-phytase, 0.1 parts of Pediococcus acidilactici Comparative Example 6 60 parts of pine fiber, 25 parts of sunflower fiber, 10 parts of orange fiber, 5 parts of pepper fiber, 0.2 parts of cellulase, 0.2 parts of 3-phytase, 0.1 parts of Pediococcus acidilactici Comparative Example 7 60 parts of pine fiber, 25 parts of sunflower fiber, 10 parts of orange fiber, 5 parts of pepper fiber, 0.2 parts of cellulase, 0.1 parts of 5-phytase, 0.1 parts of Pediococcus acidilactici Comparative Example 8 60 parts of pine fiber, 25 parts of sunflower fiber, 10 parts of orange fiber, 5 parts of pepper fiber, 0.2 parts of cellulase, 0.05 parts of 6-phytase, 0.1 parts of Pediococcus acidilactici Comparative Example 9 60 parts of pine fiber, 25 parts of sunflower fiber, 10 parts of orange fiber, 5 parts of pepper fiber, 0.2 parts of cellulase, 0.2 parts of 6-phytase, 0.1 parts of Pediococcus acidilactici The preparation and use methods of the comparative example are the same as those of Example 1.
[0068] Phytase can catalyze the hydrolysis of phytate phosphorus, an anti-nutritional factor in dietary fiber, to release inorganic phosphorus. The phosphorus release rate is determined according to the method described in the group standard "Spectrophotometric method for phosphorus release rate of phytase" T / CBFIA 02002-2020.
[0069] Table 14 Phosphorus release effect of biological dietary fiber
[0070] From Table 14 and Figure 1 It can be seen that the phosphorus release effect of 6-phytase is better than that of 3-phytase, and the appropriate addition level of 6-phytase is 0.1. Effect of biological dietary fiber dosage on feeding effect 1296 200-day-old Roman powder laying hens at the peak of egg production were selected and randomly divided into 5 treatments, each with 6 replicates (control group, treatment 1, treatment 2, treatment 3 and treatment 4), 4 cages of chickens in each replicate, 9 chickens in each cage, pre-fed for 7 days, and the formal test period was 35 days. The egg weight and egg production of each treatment were recorded every day. Control group: Egg 300; Treatment 1: Egg 300+2.5% Example 1; Treatment 2: Egg 300+5% Example 1; Treatment 3: Egg 300+7.5% Example 1; Treatment 4: Egg 300+10% Example 1.
[0071] During the experiment, the effects of each treatment on the production performance of chickens were statistically analyzed in cages. After the experiment, eggs were collected for eggshell strength and egg quality testing.
[0072] Table 15 Biological dietary fiber feeding effect
[0073] In Table 14, * indicates that the data is significantly different.
[0074] As shown in Table 14, 2.5%-10% biological dietary fiber can improve the egg yolk color, but 7.5%-10% addition will significantly reduce the production performance of chickens. Therefore, the appropriate addition amount of biological dietary fiber is 2.5%-5%, among which 5% has the best effect.
[0075] The above are the implementation methods listed in this embodiment, but this embodiment is not limited to the above optional implementation methods. Those skilled in the art can arbitrarily combine the above methods to obtain other various implementation methods. Anyone can derive other various forms of implementation methods under the inspiration of this embodiment. The above specific implementation methods should not be understood as limiting the scope of protection of this embodiment. The scope of protection of this embodiment shall be based on the definition in the claims, and the description can be used to interpret the claims.
Claims
1. A dietary fiber for improving the quality of egg yolks, characterized in that: The invention comprises the following materials in parts by weight: 40-70 parts of green fiber, 15-30 parts of sunflower meal fiber, 10-25 parts of orange meal fiber, 0-5 parts of pepper meal fiber, 0.01-0.5 parts of cellulase, 0.05-0.2 parts of 6-phytase and 0.01-0.5 parts of Pediococcus acidilactici.
2. The dietary fiber for improving the quality of egg yolks of laying eggs according to claim 1, characterized in that: The invention comprises the following materials in parts by weight: 50-70 parts of green fiber, 20-30 parts of sunflower meal fiber, 15-25 parts of orange meal fiber, 1-5 parts of pepper meal fiber, 0.01-0.5 parts of cellulase, 0.05-0.2 parts of 6-phytase and 0.01-0.5 parts of Pediococcus acidilactici.
3. The dietary fiber for improving the quality of egg yolks of laying eggs according to claim 1, characterized in that: The invention comprises the following materials in parts by weight: 40-60 parts of green fiber, 15-25 parts of sunflower meal fiber, 10-20 parts of orange meal fiber, 0-5 parts of pepper meal fiber, 0.01-0.5 parts of cellulase, 0.05-0.2 parts of 6-phytase and 0.01-0.5 parts of Pediococcus acidilactici.
4. A dietary fiber for improving the quality of egg yolks according to any one of claims 1 to 3, characterized in that: The green fiber is pine grass fiber or golden pasture grass fiber.
5. A method for preparing dietary fiber for improving the quality of egg yolks according to any one of claims 1 to 4, characterized in that: The following steps are involved: S1. Green fiber pretreatment; S2. Add green dietary fiber slurry, enzyme preparation and bacterial powder and mix thoroughly; S3. Add sunflower meal fiber, orange meal fiber and pepper meal fiber to the mixture and mix well; S4. Packing in breathing bags for biological fermentation; S5. Store at room temperature away from light.
6. The method for preparing dietary fiber for improving the quality of egg yolks of laying eggs according to claim 5, characterized in that: The pretreatment is pulping pretreatment.
7. A method for preparing dietary fiber for improving the quality of egg yolks of laying eggs according to claim 6, characterized in that: The biological fermentation temperature is 30-45°C and the time is 2-7 days.
8. An application of dietary fiber for improving the quality of egg yolks in laying eggs, characterized in that: Feeding poultry with the dietary fiber for improving the quality of egg yolks of laying eggs as described in any one of claims 1 to 4 or the dietary fiber prepared by the method for preparing dietary fiber for improving the quality of egg yolks of laying eggs as described in any one of claims 5 to 7.
9. The use of dietary fiber for improving the quality of egg yolks of laying eggs according to claim 8, characterized in that: For laying hens aged 20-100 weeks.
10. The use of dietary fiber for improving egg yolk quality according to claim 9, characterized in that: Add 2.5-5% of the weight of the compound feed.