Yeast fat as well as preparation method and application thereof in poultry breeding

Abstract

The invention relates to the technical field of poultry breeding, in particular to yeast fat as well as a preparation method and application thereof in poultry breeding. Yeast fat is used for preparing the feed additive, it is found that the stability of vitamins can be improved, particularly fat-soluble vitamins can be protected against influences of light, oxygen, humidity and the like, compared with vegetable oil, the quality guarantee period of the feed additive can be better prolonged, and the feed additive especially shows better stability under the high-temperature or humid condition. In addition, the yeast fat can also promote the growth speed of the poultry and promote the poultry to lay eggs.

Description

Technical Field

[0001] The present invention relates to the technical field of poultry farming, and particularly to a method for preparing yeast fat and its application in poultry farming. Background Art

[0002] Poultry farming occupies an extremely important position in the agricultural field and is a key industry to meet the human demand for poultry meat and eggs. Poultry farming mainly refers to the artificial feeding and management of various poultry, mainly including chickens, ducks, geese, turkeys, pigeons, quails, etc. Through long-term breeding and domestication, these poultry have adapted to the artificial breeding environment and provide rich animal protein resources for humans, such as poultry meat and eggs.

[0003] For meat-producing poultry, such as meat chicken breeds (such as white - feather broilers), they need sufficient nutrient supply during the growth process to support the rapid development of muscle tissue. For egg - laying poultry, such as laying hens, their nutritional requirements are somewhat special. They not only need to meet their own maintenance needs but also provide raw materials for continuous egg production. In addition, in poultry farming, fat - soluble vitamins play important roles in both meat - type and egg - laying poultry farming. For example, vitamin A can promote the growth of meat - type poultry, enhance eyesight, ensure the health of the reproductive system of egg - laying poultry and the quality of eggs; vitamin D can assist in the absorption and utilization of calcium and phosphorus, contributing to the bone development of meat - type poultry and the formation of eggshells in egg - laying poultry; vitamin E has antioxidant properties, enhancing the immunity and reproductive performance of poultry.

[0004] It can be seen that fat - soluble vitamins have an important impact on poultry farming. However, most fat - soluble vitamins are compounds that are extremely sensitive to light, heat, and oxygen, and are prone to oxidative decomposition in the air, resulting in a significant reduction in their activity and efficacy. Therefore, in the production process of existing vitamin products, auxiliary materials such as vegetable oil are usually added to encapsulate the vitamins to protect the vitamins from degradation. However, this technology not only has production limitations and unstable quality in the production of vitamin products, but also still has poor stability, resulting in low potency and reduced bioavailability during use. Therefore, there is an urgent need to find a new type of fat to replace vegetable oil and that can play a good role in poultry farming. Summary of the Invention

[0005] In view of this, the technical problem to be solved by the present invention is to provide yeast fat, its preparation method, and its application in poultry farming.

[0006] The present invention provides a yeast fat, wherein the crude fat content is more than 70%, the proportion of fatty acid glycerides with 16 carbon atoms or less is greater than 30%, and the proportion of unsaturated fatty acids is greater than 70%.

[0007] In specific embodiments, the percentage of a single fatty acid in the yeast fat with respect to the total fatty acids is as follows: fatty acids with less than 14 carbon atoms, 0.003% - 0.033%; myristic acid, 0.162% - 0.198%; pentadecanoic acid, 0.054% - 0.066%; pentadecenoic acid, 2.331% - 2.849%; palmitic acid, 12.420% - 15.180%; palmitoleic acid, 23.184% - 28.333%; heptadecanoic acid, 0.090% - 0.110%; heptadecenoic acid, 0.108% - 0.132%; stearic acid, 4.347% - 5.013%; oleic acid, 38.264% - 43.216%; linoleic acid, 6.174% - 7.446%; linolenic acid, 4.572% - 5.016%; arachidic acid, 0.008% - 0.010%; eicosenoic acid, 0.009% - 0.011%; docosadienoic acid, 0.081% - 0.100%; behenic acid, 0.009% - 0.011%; erucic acid, 0.018% - 0.022%; and lignoceric acid, 0.189% - 0.231%.

[0008] More specifically, the percentage of a single fatty acid in the yeast fat with respect to the total fatty acids is as follows: fatty acids with less than 14 carbon atoms, 0.033%; myristic acid, 0.162%; pentadecanoic acid, 0.054%; pentadecenoic acid, 2.849%; palmitic acid, 12.420%; palmitoleic acid, 23.184%; heptadecanoic acid, 0.090%; heptadecenoic acid, 0.132%; stearic acid, 5.013%; oleic acid, 43.216%; linoleic acid, 7.446%; linolenic acid, 5.016%; arachidic acid, 0.010%; eicosenoic acid, 0.011%; docosadienoic acid, 0.100%; behenic acid, 0.011%; erucic acid, 0.022%; and lignoceric acid, 0.231%.

[0009] Alternatively, the percentage of a single fatty acid in the yeast fat with respect to the total fatty acids is as follows: fatty acids with less than 14 carbon atoms, 0.003%; myristic acid, 0.198%; pentadecanoic acid, 0.066%; pentadecenoic acid, 2.331%; palmitic acid, 15.180%; palmitoleic acid, 28.333%; heptadecanoic acid, 0.110%; heptadecenoic acid, 0.108%; stearic acid, 4.347%; oleic acid, 38.264%; linoleic acid, 6.174%; linolenic acid, 4.572%; arachidic acid, 0.008%; eicosenoic acid, 0.009%; docosadienoic acid, 0.081%; behenic acid, 0.009%; erucic acid, 0.018%; and lignoceric acid, 0.189%.

[0010] After detection, the yeast fat provided by the present invention has a relatively high content of unsaturated fatty acids. This high content of unsaturated fatty acids endows the yeast fat with good physiological activity. Therefore, the yeast fat has broad application prospects. As a feasible case, in the food field, it can be used to develop more nutritious healthy foods; in the pharmaceutical field, as mentioned above, the yeast fat is expected to become a key raw material or auxiliary material for new drugs; in the health product field, it can act as an active ingredient to regulate blood lipids, protect the cardiovascular system, etc.; in the feed field, it can be used to prepare higher-quality animal feeds to promote the healthy growth of animals.

[0011] In the present invention, a preparation method of the yeast fat as described above is also provided, which includes:

[0012] After the yeast is enzymatically hydrolyzed by protease, the heavy phase is taken and enzymatically hydrolyzed by mannanase, and then the heavy phase is taken and extracted with ethanol, and the light phase is taken by centrifugation to obtain yeast fat.

[0013] In the present invention, the raw material for preparing the yeast fat is yeast. For example, the yeast is Saccharomyces cerevisiae, Pichia pastoris, Candida sp., Rhodotorula sp. or Yarrowia lipolytica. In the present invention, Saccharomyces cerevisiae is preferably used.

[0014] In the preparation method of the present invention, the dry matter content of the yeast is 15% - 20%.

[0015] In the preparation method of the present invention, the conditions for protease enzymatic hydrolysis include 50 - 60°C and enzymatic hydrolysis for 5 - 15 h.

[0016] In the preparation method of the present invention, the conditions for mannanase enzymatic hydrolysis include 50 - 60°C and enzymatic hydrolysis for 5 - 15 h;

[0017] In the preparation method of the present invention, in the ethanol extraction step, the volume fraction of ethanol is 90% - 100%, the extraction temperature is 70 - 90°C, and the extraction time is 3 - 5 h.

[0018] In a specific embodiment, the preparation method of the yeast fat includes the following steps:

[0019] (1) Take yeast and control the dry matter content to 15% - 20%, add protease, the enzymatic hydrolysis temperature is 50 - 55°C, the enzymatic hydrolysis time is 5 - 10 h, and after enzymatic hydrolysis, centrifuge and separate to obtain the heavy phase;

[0020] (2) Prepare the heavy phase obtained in step (1) to have a dry matter content of 10% - 15%, add mannanase, the enzymatic hydrolysis temperature is 55 - 60°C, the enzymatic hydrolysis time is 10 - 15 h, and after enzymatic hydrolysis, centrifuge and separate, take the heavy phase, and spray-dry to obtain a solid;

[0021] (3) Add the dried solid obtained in step (2) to ethanol for extraction. The ethanol concentration is 90% - 100%, the extraction temperature is 70 - 90 °C, and the extraction time is 3 - 5 h. After extraction, centrifuge and separate, and concentrate the light phase to obtain yeast fat.

[0022] Furthermore, the present invention provides the application of yeast fat in improving the poultry breeding effect.

[0023] The yeast fat described in the present invention is extracted from yeast, and its preparation mainly includes: (1) Take yeast with a dry matter content of 15% - 20%, add protease, and after enzymatic hydrolysis, centrifuge and separate to obtain the heavy phase;

[0024] (2) Prepare the heavy phase obtained in step (1) into an emulsion with a dry matter content of 10% - 15%, add mannanase, and after enzymatic hydrolysis, centrifuge and separate. Take the heavy phase and spray dry to obtain a solid;

[0025] (3) Add the dried solid obtained in step (2) to ethanol for extraction. After extraction, centrifuge and separate, and concentrate the light phase to obtain yeast fat.

[0026] In the experiments of the present invention, it was found that yeast fat can replace vegetable oil to encapsulate fat-soluble vitamins, improve the stability of vitamins, and its effect is better than that of vegetable oil. And yeast fat can improve the growth performance of poultry, especially improve the growth of poultry meat and promote the egg production of poultry.

[0027] In the present invention, the poultry includes but is not limited to chickens, ducks, geese, turkeys, pigeons or quails. The poultry can be meat poultry or egg poultry, and the present invention does not make any limitations in this regard. In the embodiments of the present invention, improving the poultry breeding effect includes: promoting the growth of meat poultry, reducing the feed-to-meat ratio of meat poultry, increasing the egg production rate of egg poultry and / or reducing the feed-to-egg ratio of egg poultry.

[0028] In some specific embodiments, the poultry is a chicken. For example, the poultry is a broiler or a laying hen.

[0029] As a feasible case, the broiler breeds are selected from white - feather broilers, yellow - feather broilers, 817 hybrid chickens, Gushi chickens, Sanhuang chickens, black - boned chickens, barred - plymouth rock chickens, Lushi chickens, dwarf chickens, Arbor Acres broilers, Aviagen broilers, Cobb broilers, Nandan Yao chickens, Beijing You chickens, Taoyuan chickens or Changting Hetian chickens.

[0030] As a feasible case, the laying - hen breeds are selected from white - shell laying hens, brown - shell laying hens, pink - shell laying hens, green - shell laying hens, white single - comb Leghorns, Rhode Island Reds, Dawu Pink No. 1, Hy - Line Brown laying hens, Hy - Line White w36, Lohmann Pink laying hens, Lohmann Brown laying hens, Jingbai 938 laying hens or Nongda No. 3.

[0031] The present invention also provides a feed additive, and the preparation raw materials thereof include yeast fat, fat-soluble vitamins and yeast cell wall.

[0032] In some embodiments, the fat-soluble vitamins in the feed additive are vitamin D2, vitamin D3 or vitamin A.

[0033] In some embodiments, the mass ratio of the yeast fat, the fat-soluble vitamins and the yeast cell wall is 1:(5-10):(5-200).

[0034] Furthermore, the present invention also provides a preparation method of the feed additive, which includes:

[0035] Mix the yeast fat and the fat-soluble vitamins to obtain yeast fat containing vitamins;

[0036] After adding ethanol to the yeast fat containing vitamins and stirring, add the yeast cell wall and mix to obtain a mixture;

[0037] After rotary evaporation of the mixture, dry it to obtain the feed additive.

[0038] In the embodiments of the present invention, after the yeast fat and the fat-soluble vitamins are mixed, the mass fraction of the fat-soluble vitamins is 0.1%-15%; taking vitamin D2 as an example, dissolve VD2 in the yeast fat until its mass fraction is 0.1%, 0.2%, 0.3%, 0.4%, 0.5%, 0.6%, 0.7%, 0.8%, 0.9%, 1.0%, 2.0%, 3.0%, 5.0%, 7.0%, 10.0%, 11%, 12%, 13%, 14% or 15%. In a specific embodiment, VD2 is dissolved in the yeast fat until its mass fraction is 0.8%.

[0039] In the embodiments of the present invention, the mass-volume ratio of vitamin-containing yeast fat to ethanol is 1 g:(1 - 30) mL; for example, the mass-volume ratio of vitamin-containing yeast fat to ethanol is 1 g:(15 - 25) mL. As a feasible case, the mass-volume ratio of vitamin-containing yeast fat to ethanol is 1 g:1 mL, 1 g:2 mL, 1 g:3 mL, 1 g:4 mL, 1 g:5 mL, 1 g:6 mL, 1 g:7 mL, 1 g:8 mL, 1 g:9 mL, 1 g:10 mL, 1 g:11 mL, 1 g:12 mL, 1 g:13 mL, 1 g:14 mL, 1 g:15 mL, 1 g:16 mL, 1 g:17 mL, 1 g:18 mL, 1 g:19 mL, 1 g:20 mL, 1 g:21 mL, 1 g:22 mL, 1 g:23 mL, 1 g:24 mL, 1 g:25 mL, 1 g:26 mL, 1 g:27 mL, 1 g:28 mL, 1 g:29 mL, 1 g:30 mL. In a specific embodiment, the mass-volume ratio of vitamin-containing yeast fat to ethanol is 1 g:20 mL.

[0040] In the embodiments of the present invention, after adding ethanol, stir at 20 - 60 °C for 10 - 60 min; for example, the stirring temperature is 20 °C, 25 °C, 30 °C, 35 °C, 40 °C, 45 °C, 50 °C, 55 °C or 60 °C; the stirring duration is 10 min, 15 min, 20 min, 25 min, 30 min, 35 min, 40 min, 45 min, 50 min, 55 min or 60 min.

[0041] In the embodiments of the present invention, the mass ratio of yeast fat to yeast cell wall is 1:(1 - 20). For example, the mass ratio of yeast fat to yeast cell wall is 1:(8 - 12). As a feasible case, the mass ratio of yeast fat to yeast cell wall is 1:8, 1:9, 1:10 or 1:12. In a specific embodiment, the mass ratio of yeast fat to yeast cell wall is 1:9.

[0042] In the embodiments of the present invention, after adding the yeast cell wall, stir at 20 - 60 °C for 10 - 60 min; for example, the stirring temperature is 20 °C, 25 °C, 30 °C, 35 °C, 40 °C, 45 °C, 50 °C, 55 °C or 60 °C; the stirring duration is 10 min, 15 min, 20 min, 25 min, 30 min, 35 min, 40 min, 45 min, 50 min, 55 min or 60 min.

[0043] In the embodiments of the present invention, the temperature of rotary evaporation is 45 - 55 °C, for example, the temperature is 45 °C, 46 °C, 47 °C, 48 °C, 49 °C, 50 °C, 51 °C, 52 °C, 53 °C, 54 °C or 55 °C.

[0044] In the embodiments of the present invention, the drying conditions include: drying at 40°C to 60°C for 2 to 5 hours. For example, the drying temperature is 40°C, 45°C, 50°C, 55°C or 60°C. The drying duration is 2 hours, 3 hours, 4 hours or 5 hours.

[0045] The preparation method of the feed additive provided by the present invention is very simple. In the obtained product, yeast fat and yeast cell wall co-embed vitamins, which can effectively protect vitamins from the influence of light, oxygen, humidity, etc., and can better extend their shelf life compared with vegetable oil, especially showing better stability under high temperature or humid conditions.

[0046] Furthermore, the present invention also provides a poultry feed, which includes a basal diet and the feed additive as described above, or the feed additive prepared by the preparation method as described above.

[0047] In the present invention, the basal diet includes: corn, soybean oil, soybean meal, wheat bran, calcium carbonate, calcium dihydrogen phosphate, methionine, lysine, salt, choline chloride and premix;

[0048] or includes corn, soybean meal, wheat bran, soybean oil, calcium dihydrogen phosphate, limestone powder, lysine, methionine, salt, sodium bicarbonate, choline chloride and premix;

[0049] The premix includes FeSO4·H2O, CuSO4·5H2O, MnSO4·H2O, ZnSO4·H2O, yeast selenium, vitamin A, vitamin E, vitamin K2, vitamin B1, vitamin B2, vitamin B6, vitamin B12, nicotinic acid, pantothenic acid, folic acid and vitamin H;

[0050] Or the premix includes: FeSO4·H2O, CuSO4·5H2O, MnSO4·H2O, ZnSO4·H2O and yeast selenium.

[0051] In the present invention, the feed additive accounts for 0.10% of the feed quality (based on the VD2 content of 5000 U / kg in the total feed).

[0052] Furthermore, the present invention also provides a method for raising poultry, which includes feeding the poultry feed as described above, or feeding the feed additive as described above, or the feed additive prepared by the preparation method as described above.

[0053] In the present invention, the animals to be fed are poultry, specifically broiler chickens or laying hens. The starting size of broiler chickens for feeding is 1-day-old Cobb white broiler chickens, and the size of laying hens for feeding is 57-week-old Hy-Line Brown commercial laying hens.

[0054] The present invention uses yeast fat to prepare a feed additive and finds that it can improve the stability of vitamins, especially protecting fat-soluble vitamins from the effects of light, oxygen, humidity, etc., and can better extend their shelf life compared to vegetable oils, especially showing better stability under high-temperature or humid conditions. Moreover, yeast fat can also promote the growth rate of poultry and enhance egg production in poultry. Detailed implementation manners

[0055] The present invention provides yeast fat, its preparation method and application in poultry breeding. Those skilled in the art can draw on the content of this article and appropriately improve the process parameters to achieve it. It should be particularly noted that all similar substitutions and modifications are obvious to those skilled in the art and are all regarded as included in the present invention. The methods and applications of the present invention have been described through preferred embodiments, and those related can obviously make changes or appropriate alterations and combinations to the methods and applications in this article without departing from the content, spirit and scope of the present invention to implement and apply the technology of the present invention.

[0056] The test materials used in the present invention are all ordinary commercially available products and can be purchased in the market. The sources of the ingredients and the equipment models used in the preparation process are specifically shown in Tables 1 and 2 below:

[0057] Table 1 Sources of ingredients

[0058]

[0059] Table 2 Equipment information

[0060]

[0061] The following further elaborates the present invention in conjunction with the embodiments:

[0062] Example 1 Preparation of yeast fat

[0063] 1.1 Direct extraction from yeast

[0064] Weigh 3 kg of fresh yeast, add 7 kg of 90% ethanol, extract and reflux at 80 °C for 4 h. After solid-liquid separation, obtain a fat extract. Finally, concentrate under reduced pressure at 50 °C and recover the solvent to obtain a solid. Detect and analyze the crude fat content of the solid.

[0065] 1.2 Extraction after enzymatic hydrolysis of yeast by protease

[0066] Weigh 3 kg of fresh yeast, add water to make 20 kg of yeast milk with a dry matter content of 15%. Add papain at 0.5‰ of the total mass of the material, control the pH at 5.0 - 6.0 and enzymatically hydrolyze for 5 h at a temperature of 50 - 55°C. After enzymatic hydrolysis, perform centrifugal separation, wash with an equal volume of process water, collect the heavy phase, add 7 kg of 90% ethanol to the heavy phase, extract and reflux at 80°C for 4 h, separate the solid and liquid to obtain the fat extract. Finally, concentrate under reduced pressure at 50°C and recover the solvent to obtain the solid matter, and conduct a detection and analysis of the crude fat content of the solid matter.

[0067] 1.3 Extraction after enzymatic hydrolysis of yeast by protease and mannanase

[0068] Weigh 3 kg of fresh yeast, add water to make 20 kg of yeast milk with a dry matter content of 15%. Add papain at 0.5‰ of the total mass of the material, control the pH at 5.0 - 6.0 and enzymatically hydrolyze for 5 h at a temperature of 50 - 55°C. After enzymatic hydrolysis, perform centrifugal separation, wash with an equal volume of process water, collect the heavy phase and detect the dry matter content of 12%. Add mannanase at 1‰ of the total mass of the material and enzymatically hydrolyze for 10 h at a temperature of 55 - 60°C. After enzymatic hydrolysis, perform centrifugal separation, take the heavy phase and conduct spray drying to obtain a solid. Add 7 kg of 90% ethanol to the solid, extract and reflux at 80°C for 4 h, separate the solid and liquid to obtain the fat extract. Finally, concentrate under reduced pressure at 50°C and recover the solvent to obtain the solid matter, and conduct a detection and analysis of the crude fat content of the solid matter.

[0069] 1.4 Process upgrade of extraction after enzymatic hydrolysis of yeast by protease and mannanase

[0070] Weigh 3 kg of fresh yeast, add water to make 15 kg of yeast milk with a dry matter content of 20%. Add papain at 1.5‰ of the total mass of the material, control the pH at 5.0 - 6.0 and enzymatically hydrolyze for 10 h at a temperature of 50 - 55°C. After enzymatic hydrolysis, perform centrifugal separation, wash with an equal volume of process water, collect the heavy phase and detect the dry matter content of 14%. Add mannanase at 3‰ of the total mass of the material and enzymatically hydrolyze for 15 h at a temperature of 55 - 60°C. After enzymatic hydrolysis, perform centrifugal separation, take the heavy phase and conduct spray drying to obtain a solid. Add 7 kg of 90% ethanol to the solid, extract and reflux at 80°C for 4 h, separate the solid and liquid to obtain the fat extract. Finally, concentrate under reduced pressure at 50°C and recover the solvent to obtain the solid matter, and conduct a detection and analysis of the crude fat content of the solid matter.

[0071] 1.5 Detection of crude fat and fatty acids

[0072] The determination of the crude fat content is carried out with reference to GB / T 6433 - 2006.

[0073] The following detection method is used to detect fatty acids:

[0074] Chromatography system: An Agilent gas chromatography system (Agilent 7820, Agilent Technologies, USA) was used, with a CP-Sil 88 (100 m × 0.25 mm × 0.25 µm, Agilent, USA) gas chromatography column. The injection volume was 1 µL, the split ratio was 10:1, the carrier gas was high-purity helium, the flow rate was 1.0 mL / min, the initial temperature of the column oven was 100 °C and held for 5.0 min, and then programmed to rise to 240 °C at a rate of 4 °C per minute and held for 15 min.

[0075] Mass spectrometry system: A quadrupole mass spectrometry detection system from Agilent Corporation in the United States (Agilent 5977, Agilent Technologies, USA) was used. An electron ionization source (EI) was adopted, and the analytes were detected in the single-ion monitoring (SIM) mode. The mass spectrometry analysis conditions were as follows: the inlet temperature was 260 °C, the quadrupole temperature was 150 °C, the scanning mode was single-ion monitoring (SIM), and the mass scanning range (m / z): 30 - 550.

[0076] Detection results:

[0077] In Examples 1.1 and 1.2, the crude fat contents in the solids were 31.2% and 47.6% respectively. Since the fat content did not meet the expected requirement of over 70%, the fatty acid content detection and application tests were not carried out.

[0078] The crude fat content in the yeast fat obtained in Example 1.3 was 76.11%. The proportion of single fatty acids in the total fatty acids is shown in Table 3. Among them, the proportion of fatty acid glycerides with 16 or fewer carbon atoms was 38.70%, and the proportion of unsaturated fatty acids was 81.98%.

[0079] The crude fat content in the yeast fat obtained in Example 1.4 was 93.00%. The proportion of single fatty acids in the total fatty acids is shown in Table 3. Among them, the proportion of fatty acid glycerides with 16 or fewer carbon atoms was 46.11%, and the proportion of unsaturated fatty acids was 79.89%.

[0080] Table 3

[0081]

[0082] Example 2

[0083] Weigh 1.25 g of VD2, add 10 g of yeast fat (prepared in 1.3 of Example 1) and 200 mL of ethanol, stir and dissolve thoroughly. Then add 90 g of yeast cell wall. Weigh 1.25 g of VD2, add it to 200 mL of ethanol and stir to dissolve. After complete dissolution, add 100 g of yeast cell wall. Weigh 1.25 g of VD2, add 10 g of vegetable oil and 200 mL of ethanol, stir and dissolve thoroughly, and then add 90 g of yeast cell wall. After stirring the three mixtures evenly, transfer them to a rotary evaporator, evaporate the solvent under reduced pressure at 50 °C until the material is dispersed and has good fluidity, then take it out, place it on a plate to disperse, and dry for 2 h to obtain VD2 + yeast fat + cell wall, VD2 + cell wall, and VD2 + vegetable oil + cell wall samples respectively. Conduct an accelerated stability test to compare the stability. The 7-day loss rate of VD2 + yeast fat + cell wall is 6.29%, and the 14-day loss rate is 8.79%. The 7-day loss rate of VD2 + cell wall is 14.36%, and the 14-day loss rate is 19.38%. The 7-day loss rate of VD2 + vegetable oil + cell wall is 7.04%, and the 14-day loss rate is 9.86%.

[0084] Table 4

[0085]

[0086] Example 3: Application in Broiler Breeding

[0087] Select 162 1-day-old Cobb white broilers as experimental animals. The experiment is divided into 3 treatment groups, with 6 replicates in each treatment group and 9 chickens in each replicate. The experimental period is 6 weeks, and the experimental diet is mixed every 2 weeks. The grouping is shown in Table 5. Take the broiler diet without adding VD2 yeast cell wall as Control Group 1, VD2 vegetable oil yeast cell wall as Control Group 2, and VD2 yeast fat cell wall as the experimental group (prepared in 1.3 of Example 1) to conduct the broiler breeding application experiment. The results show that using yeast fat in the compound product has a better effect on promoting the growth of broilers.

[0088] Table 5 Experimental Grouping

[0089]

[0090] The composition of the basal diet is shown in Table 6, where the premix is 14.524% FeSO4·H2O, 3.733% CuSO4·5H2O, 33.080% MnSO4·H2O, 26.920% ZnSO4·H2O, 13.140% yeast selenium at 2000 ppm, 0.002% vitamin A at 800000 IU, 2.389% vitamin E, 0.299% vitamin K2, 0.299% vitamin B1, 0.478% vitamin B2, 0.478% vitamin B6, 0.003% vitamin B12, 3.584% niacin, 0.956% pantothenic acid (B5), 0.108% folic acid, and 0.009% vitamin.

[0091] Table 6 Composition of the basal diet for broilers (%)

[0092]

[0093] The feeding period was 6 weeks. Feed was withdrawn at 20:00 in the evening of the 1st, 3rd, and 6th weeks of the experiment, but the chickens were allowed free access to water. At 8:00 in the morning of the next day, the body weight was measured in units of replicates, and the feed-to-gain ratio was calculated as follows:

[0094] The formula for calculating the feed-to-gain ratio is:

[0095] Feed-to-gain ratio = total feed consumed / total weight gain.

[0096] The results are shown in Table 7:

[0097] Table 7 Growth performance of broilers

[0098]

[0099] The above results show that embedding vitamin D2 with yeast fat can more effectively improve the stability of vitamins and has the effect of promoting the growth of broilers. Compared with vegetable oil, the effect of yeast fat in promoting the growth of broilers is more obvious.

[0100] Example 4: Application in laying hens

[0101] A total of 162 57-week-old Hy-Line Brown commercial laying hens were selected as experimental animals. The experiment was divided into 3 treatment groups, with 6 replicates in each treatment group and 9 chickens in each replicate. The experimental period was 6 weeks, and the experimental diet was mixed every 2 weeks. The control group 1 was the laying hen diet without adding VD2 yeast cell wall, the control group 2 was the VD2 vegetable oil yeast cell wall, and the experimental group was the VD2 yeast fat cell wall (prepared in 1.3 of Example 1). An experiment on the application of laying hens was carried out. The results showed that using yeast fat in the compound product had a better effect on promoting the growth of laying hens.

[0102] Table 8 Experimental grouping

[0103]

[0104] The basic diet composition is shown in Table 9, where the premix is 15.189% FeSO4·H2O, 4.084% CuSO4·5H2O, 36.194% MnSO4·H2O, 29.454% ZnSO4·H2O, and 14.377% yeast selenium at 2000 ppm.

[0105] Table 9 Laying hen basic diet formula

[0106]

[0107] The feeding period is six weeks. The laying rate is statistically counted, and the feed-to-egg ratio is calculated:

[0108] Laying rate = total number of eggs laid / total number of chickens × 100%

[0109] Feed-to-egg ratio = amount of feed consumed / total number of eggs laid

[0110] The results are shown in Table 10:

[0111] Table 10 Laying rate and feed-to-egg ratio of laying hens

[0112]

[0113] Note: Different letters in the same column of the table indicate significant differences, p > 0.05.

[0114] The above results show that embedding vitamin D2 with yeast fat can improve the laying rate of laying hens and reduce the feed-to-egg ratio. Compared with vegetable oil, there are extremely significant differences in the effect of yeast fat on improving the laying rate and / or feed-to-egg ratio.

[0115] The above is only the preferred embodiment of the present invention. It should be noted that for those of ordinary skill in the art, without departing from the principle of the present invention, several improvements and refinements can be made, and these improvements and refinements should also be regarded as the protection scope of the present invention.

Claims

1. A yeast fat, characterized in that, Among them, the crude fat content is more than 70%, the proportion of fatty acid glycerides with 16 carbon atoms and below is more than 30%, and the proportion of unsaturated fatty acids is more than 70%.

2. The yeast fat according to claim 1, wherein, The percentage of single fatty acid in the total fatty acids is as follows: fatty acids with less than 14 carbon atoms 0.003% - 0.033%, myristic acid 0.162% - 0.198%, pentadecanoic acid 0.054% - 0.066%, pentadecenoic acid 2.331% - 2.849%, palmitic acid 12.420% - 15.180%, palmitoleic acid 23.184% - 28.333%, margaric acid 0.090% - 0.110%, heptadecenoic acid 0.108% - 0.132%, stearic acid 4.347% - 5.013%, oleic acid 38.264% - 43.216%, linoleic acid 6.174% - 7.446%, linolenic acid 4.572% - 5.016%, arachidic acid 0.008% - 0.010%, eicosenoic acid 0.009% - 0.011%, eicosadienoic acid 0.081% - 0.100%, behenic acid 0.009% - 0.011%, erucic acid 0.018% - 0.022%, and lignoceric acid 0.189% - 0.231%.

3. The preparation method of the yeast fat according to claim 1 or 2, characterized in that, Including: After the yeast is enzymatically hydrolyzed by protease, the heavy phase is taken and enzymatically hydrolyzed by mannanase, and then the heavy phase is taken and extracted with ethanol, and the light phase is taken by centrifugation to obtain yeast fat.

4. The preparation method according to claim 3, wherein the dry matter content of the yeast is 15% - 20%, the conditions for enzymatic hydrolysis by protease include 50 - 60 °C and enzymatic hydrolysis for 5 - 15 h; the conditions for enzymatic hydrolysis by mannanase include 50 - 60 °C and enzymatic hydrolysis for 5 - 15 h; in the step of ethanol extraction, the volume fraction of ethanol is 90% - 100%, the extraction temperature is 70 - 90 °C, and the extraction time is 3 - 5 h.

5. The application of the yeast fat according to claim 1 or 2, or the yeast fat prepared by the preparation method according to claim 3 or 4 in improving the poultry breeding effect.

6. The application according to claim 5, characterized in that, The poultry is chicken; the improvement of the poultry breeding effect includes: promoting the growth of meat poultry, reducing the feed - to - meat ratio of meat poultry, increasing the egg production rate of laying hens and / or reducing the feed - to - egg ratio of laying hens.

7. A feed additive, the preparation raw materials of which include yeast fat, fat - soluble vitamins, and yeast cell wall.

8. The feed additive according to claim 7, wherein The fat - soluble vitamin is vitamin D2, vitamin D3, or vitamin A.

9. The preparation method of the feed additive according to claim 7 or 8, characterized in that, It includes: Mix yeast fat and fat - soluble vitamins to obtain yeast fat containing vitamins; Add ethanol to the yeast fat containing vitamins and stir, then add yeast cell wall and mix to obtain a mixture; After the mixture is rotary evaporated, it is dried to obtain the feed additive.

10. The preparation method according to claim 9, wherein, After yeast fat and fat - soluble vitamins are mixed, the mass fraction of the fat - soluble vitamin is 0.1% - 15%; The mass - volume ratio of the vitamin - containing yeast fat to ethanol is 1 g:(1 - 30) mL; after adding ethanol, stir at 20 - 60 °C for 10 - 60 min; the mass ratio of the yeast fat to the yeast cell wall is 1:(1 - 20); After adding the yeast cell wall, stir at 20~60°C for 10~60 min; The drying conditions include: drying at 40°C~60°C for 2~5 h.

11. Poultry feed, characterized in that, It includes a basal diet and the feed additive described in claim 7 or 8, or the feed additive prepared by the preparation method described in claim 9 or 10.

12. The poultry feed according to claim 11, characterized in that, The basal diet includes: corn, soybean oil, soybean meal, wheat bran, calcium carbonate, calcium dihydrogen phosphate, methionine, lysine, salt, choline chloride and premix; Or it includes corn, soybean meal, wheat bran, soybean oil, calcium dihydrogen phosphate, limestone powder, lysine, methionine, salt, sodium bicarbonate, choline chloride and premix; The premix includes FeSO4·H2O, CuSO4·5H2O, MnSO4·H2O, ZnSO4·H2O, yeast selenium, vitamin A, vitamin E, vitamin K2, vitamin B1, vitamin B2, vitamin B6, vitamin B12, niacin, pantothenic acid, folic acid and vitamin H; Or the premix includes: FeSO4·H2O, CuSO4·5H2O, MnSO4·H2O, ZnSO4·H2O and yeast selenium.

13. A method for raising poultry, characterized in that, It includes feeding the poultry feed described in claim 11 or 12, or feeding the feed additive described in claim 7 or 8, or the feed additive prepared by the preparation method described in claim 9 or 10.

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