Lycium barbarum branch laying hen feed and application thereof in improving egg quality

Abstract

The invention provides a Chinese wolfberry branch laying hen feed and application thereof in improving egg quality, and the Chinese wolfberry branch laying hen feed comprises the following components in parts by weight: 20-60 parts of Chinese wolfberry branches, 550-620 parts of corn, 220-240 parts of soybean meal, 5-16 parts of wheat bran, 11-25 parts of soybean oil, 90-100 parts of stone powder, 15-17 parts of calcium hydrophosphate, 2-4 parts of table salt, 0.2-1.1 parts of methionine and 10 parts of premix. On the premise of ensuring the stable feed intake and laying rate of the laying hens, negative effects on the development of visceral organs and the function of a reproductive system are avoided, and the application safety of the laying hen feed additive is proved. According to the technology, the feed production cost is reduced, the breeding income is increased through substantive improvement of the egg quality, and reliable technical support is provided for sustainable development of animal husbandry.

Description

Technical Field

[0001] This invention relates to the fields of feed processing and animal husbandry technology, and more specifically, to a wolfberry branch feed for laying hens and its application in improving egg quality. Background Technology

[0002] The livestock industry is currently facing a severe shortage of grain resources. With the large-scale application of corn-soybean meal feed, the supply and demand imbalance for feed grains in my country is becoming increasingly prominent, requiring large-scale grain imports annually to meet the needs of the livestock industry. This situation of "humans and livestock competing for grain" not only exacerbates food security risks but also drives up feed production costs, hindering the sustainable development of the livestock industry. To alleviate this predicament, developing new unconventional feed resources has become an urgent need for the industry. Plant-based unconventional feeds have received widespread attention in recent years due to their wide availability, stable yield, and potential functions such as improving livestock health. For example, wolfberry (… Lycia barbara As a traditional medicinal and edible plant, wolfberry has been proven to be rich in active ingredients such as polysaccharides and flavonoids in its fruits and leaves. However, the wolfberry branches (usually containing some leaves and substandard fruits) produced in large-scale planting have long been neglected, with an average annual waste of millions of tons. Most of these are disposed of by incineration or landfill, which not only wastes resources but also pollutes the environment.

[0003] Current technologies for utilizing goji berry byproducts primarily focus on the fruit and leaves. Goji berry fruit is widely used in health products due to its nutritional value, while the leaves are developed into tea or livestock feed additives. However, goji berry branches, due to their high degree of lignification and unclear nutritional composition, have not been effectively utilized as a resource. Although some studies have attempted to use goji berry residue (the residue after fruit extraction) in animal feed, there are fundamental differences between branches and fruit residue in terms of fiber structure and nutrient composition—branches have a significantly higher crude fiber content than fruit residue, and key feed parameters such as metabolizable energy and amino acid composition are completely lacking. This prevents current technologies from directly guiding the feed application of goji berry branches: on the one hand, blindly adding them may reduce animal production performance due to poor palatability or nutritional imbalance; on the other hand, the lack of precise metabolizable energy data makes formula design lack a scientific basis, making it difficult to achieve nutritional balance with traditional raw materials.

[0004] In the field of layer hen feed, the development of unconventional feeds still faces significant limitations. Firstly, most studies focus on single-ingredient substitutions (such as grape seed meal and tea residue), lacking a systematic approach from basic nutritional analysis to metabolic characteristic verification. Secondly, there is a lack of dynamic formulation optimization technology based on metabolizable energy data to address the specific nutritional needs of late-laying hens (such as calcium-phosphorus balance and amino acid patterns). It is worth noting that although wolfberry branches contain 17.48% crude protein, 11.4% total amino acids, and various sugars, their high ash content (20.30%) and neutral detergent fiber (25.46%) may affect digestibility and absorption. If the appropriate addition ratio is not determined through scientific experiments, it can easily lead to a decline in egg quality or fluctuations in production performance.

[0005] In conclusion, there is an urgent need to establish a system for developing the feed value of wolfberry branches: by accurately measuring their metabolizable energy and nutrient digestibility, designing graded formulations based on the nutritional needs of laying hens, and systematically evaluating their impact on production performance and egg quality. This would not only fill the technological gap in the full-scale utilization of wolfberry resources but also provide an innovative path to solving the problem of feed ingredient shortages. Summary of the Invention

[0006] In view of this, the present invention proposes a wolfberry branch feed for laying hens and its application in improving egg quality, in order to solve the problems existing in the prior art.

[0007] To achieve the above objectives, the present invention provides a wolfberry branch-based feed for laying hens, comprising the following components by weight: 20-60 parts wolfberry branches, 550-620 parts corn, 220-240 parts soybean meal, 5-16 parts wheat bran, 11-25 parts soybean oil, 90-100 parts limestone powder, 15-17 parts dicalcium phosphate, 2-4 parts salt, 0.2-1.1 parts methionine, and 10 parts premix.

[0008] Furthermore, the wolfberry branch layer chicken feed meets the following requirements: metabolizable energy 11.0-11.2 MJ / kg, crude protein 15.3-15.7%, and calcium 3.8-4.0%.

[0009] Furthermore, the wolfberry branches are pulverized to a particle size of ≤2mm, and the proportion of particles >1mm is ≤5%.

[0010] Furthermore, the wolfberry branch contains: 16-18% crude protein, 8.5-9.5% crude fiber, and 10-15% fructose.

[0011] Furthermore, the component ratio satisfies: 40 parts wolfberry branches, 578 parts corn, 230 parts soybean meal, 7 parts wheat bran, 19.5 parts soybean oil, 95.6 parts limestone powder, 16.4 parts dicalcium phosphate, 3 parts salt, 0.5 parts methionine, and 10 parts premix.

[0012] The present invention also provides a feed additive composed of wolfberry branches with a particle size of no more than 2 mm, which can be added to conventional laying hen feed in a certain proportion to increase the content of active ingredients in the feed and improve egg quality.

[0013] The present invention also provides an application of wolfberry branches in improving egg quality. The wolfberry branches can significantly improve yolk color, average egg weight and eggshell thickness, and improve albumen height and Haugh units when added in an appropriate proportion.

[0014] Furthermore, the application also improves the following metrics: protein height and Haugh units.

[0015] Furthermore, the color of the egg yolk deepens in a dose-dependent manner with the increase of the amount of wolfberry branches added, and when the amount added is 6%, the egg yolk color is ≥9.68, but the egg white height decreases to ≤5.99 mm.

[0016] This invention also provides an application of wolfberry branches in improving the composition ratio of eggs. When added to feed at a mass ratio of 4%, the following component ratios of eggs are satisfied: Egg yolk ratio: 27.0-29.0%; Protein ratio: 60.0-62.0%; Eggshell ratio: 10.0-11.0%.

[0017] Compared with the prior art, the beneficial effects of the present invention are as follows: This invention achieves a synergistic enhancement of multiple technological values ​​by applying the resource utilization of wolfberry branches to laying hen feed. First, at the level of resource recycling, it makes full use of wolfberry branches discarded in traditional agricultural production, significantly reducing dependence on conventional feed ingredients such as corn and soybean meal. This not only alleviates the industrial conflict of competition between humans and livestock for food, but also reduces environmental pollution caused by the burning of agricultural and forestry waste, providing an innovative path for circular agriculture.

[0018] Regarding egg quality improvement, the wolfberry branch component in the feed effectively promotes the deepening of egg yolk color, giving eggs a richer orange-red hue, while maintaining the stability of eggshell thickness and strength. Particularly noteworthy is that, with an appropriate addition ratio, egg weight is significantly increased, and the viscosity and freshness of the egg white remain good, enhancing overall sensory quality and commercial value, thus meeting the market's core demand for high-quality eggs.

[0019] Considering both animal health and farming efficiency, this invention, while ensuring stable feed intake and egg production in laying hens, has not negatively impacted the development of internal organs or reproductive system function, thus demonstrating its safety. This technology not only reduces feed production costs but also significantly improves farming profitability through substantial improvements in egg quality, providing reliable technical support for the sustainable development of animal husbandry. Detailed Implementation

[0020] Various exemplary embodiments of the present invention will now be described in detail. This detailed description should not be considered as a limitation of the present invention, but rather as a more detailed description of certain aspects, features, and embodiments of the present invention.

[0021] All raw materials used in this invention are not particularly limited in their source; they can be purchased from the market or prepared using conventional methods known to those skilled in the art.

[0022] There are no particular restrictions on the purity of any of the raw materials used in this invention. However, this invention preferably uses raw materials of analytical grade or purity commonly used in the field of chemical synthesis.

[0023] Example 1: Pretreatment and Basic Data Analysis of Lycium barbarum Branches The branches (including leaves and substandard fruits) harvested from the wolfberry planting base are naturally sun-dried until the moisture content is ≤12%. They are then crushed using a claw crusher (model 9FQ-320, 2mm screen size). The resulting wolfberry branch powder has a particle size of ≤2mm, of which particles >1mm account for ≤5%.

[0024] 1. Nutrients in wolfberry branches Its basic nutritional components were determined according to national standard methods: Dry matter: 105℃ oven drying method (GB / T 6435-2014) Crude protein: Kjeldahl method (GB / T 6432-2018) Crude fat: Soxhlet extraction method (GB / T 6433-2006) Neutral / acidic detergent fibers: Fiber analyzer (ANKOM A200) The results are shown in Table 1: Table 1. Nutrient content (%, air-dried basis) in wolfberry branch raw materials

[0025] 2. Amino acid composition analysis of wolfberry branches Amino acid composition analysis was performed using a fully automated amino acid analyzer (L-8900, Hitachi). The results are shown in Table 2. The total amino acid content was 11.4%, with glutamic acid (1.44%) and aspartic acid (1.41%) accounting for the highest proportions.

[0026] Table 2. Amino acid composition of wolfberry branches (%)

[0027] 3. Detection of non-targeted metabolites from wolfberry branches The detection of non-targeted metabolites was performed using an ultra-high performance liquid chromatography-mass spectrometry system (UPLC-QTOF / MS, WatersXevo G2-XS), and the results are shown in Table 3.

[0028] Table 3. Types of non-targeted metabolites from wolfberry branches

[0029] 4. Content and relative molecular mass of various carbohydrate compounds in wolfberry branches The contents of various sugar compounds in wolfberry branches were determined by high performance liquid chromatography (HPLC-RID), and the results are shown in Table 4.

[0030] Table 4. Content of sugar compounds in wolfberry branches (μg / g dry matter)

[0031] Example 2 Metabolizable Energy Measurement Experiment The metabolizable energy and apparent digestibility of wolfberry branches in laying hens were determined using the total manure collection method.

[0032] The total fecal collection method was used to determine the metabolizable energy of wolfberry. Eighty-four healthy 80-day-old Jingfen No. 1 laying hens with similar initial weights were selected, and there was no significant difference in initial weight between groups (P > 0.05). They were randomly divided into two groups, with seven replicates per group and six hens per replicate. The metabolic experiment lasted for nine days, including a five-day pre-experiment and a four-day experimental period. The control group was fed 100% basal diet, while the experimental group was fed 80% basal diet plus 20% wolfberry branch and leaf powder. To reduce experimental error, a crossover experiment was conducted between the two groups after the metabolic experiment.

[0033] Table 5 Experimental Design

[0034] Table 6. Metabolizable Energy Experimental Diet Formulations and Nutrient Levels

[0035] The results are shown in Table 7.

[0036] Table 7 Metabolizable energy and apparent digestibility of Lycium barbarum branches

[0037] Example 3: Optimization and Feeding Validation of Laying Hen Feed Formulation 1. Feed formulation design Based on the metabolizable energy of wolfberry branches (6.92 MJ / kg) and the nutritional requirements of laying hens (NY / T 33-2004), four groups of isoenergetic and isonitrogenous diets were designed. Wolfberry branch powder replaced 0% (control group), 2%, 4%, and 6% of the basic raw materials, respectively. The metabolizable energy of each group was 11.1 MJ / kg by adjusting the proportion of soybean oil, as shown in Table 8.

[0038] Table 8. Experimental feed formulations for laying hens (%)

[0039] The premix conforms to the standard of GB / T 22544-2008 Compound Premixed Feed for Laying Hens, or is prepared according to the conventional formula of laying hen premix for laying period in this field.

[0040] 2. Laying hen rearing experiment 2.1 Experimental Design Forty-eight healthy Jingfen No. 1 laying hens of similar weight and 70 weeks of age were randomly divided into four treatment groups, with eight replicates per treatment group and 14 hens per replicate. The pre-feeding period was 7 days, and the formal feeding period was 35 days. The diet formula was designed according to the metabolizable energy value and NY / T33-2004, with wolfberry branches replacing other nutrients in the diet at proportions of 2%, 4%, and 6%, respectively.

[0041] Table 9. Laying hen feeding experiment design

[0042] Feeding and management: During the experiment, the production performance indicators such as egg production rate and egg weight of each group of laying hens were recorded daily; feed intake and leftover feed were recorded weekly; on the 14th, 28th and 35th days of the formal experiment, four eggs were selected from each replicate to determine egg quality (eggshell thickness, yolk color, etc.). After the experiment, some laying hens were randomly selected for slaughter, follicle development and organ index.

[0043] 2.2 Effects of Lycium barbarum branches on the laying performance of hens in the later stages of egg production The effects of different levels of Lycium barbarum branches on the laying performance of hens in the late laying period are shown in Table 10. The average egg weight of the LB4% group was significantly higher than that of the LB6% group. p <0.05). Different levels of wolfberry branches in the diet had no significant effect on other indicators ( p >0.05).

[0044] Table 10 Effects of different levels of Lycium barbarum branches on the laying performance of laying hens in the late laying period (n = 8)

[0045] Note: Different shoulder insignia letters indicate significant differences (P<0.05); egg weight in the LB 4% group was significantly higher than that in the LB 6% group (4.45%). 2.3 Effects of wolfberry branches on egg quality The effects of different levels of Lycium barbarum branches on the quality of eggs from 72-week-old eggs are shown in Table 11. With increasing levels of Lycium barbarum branches (LB2%, LB4%, LB6%), the yolk color on day 14 showed a dose-dependent improvement. p <0.001). However, different levels of wolfberry branches in the diet had no significant effect on other indicators ( p >0.05).

[0046] Table 11 Effects of different levels of Lycium barbarum branches on egg quality (14 days)

[0047] The effects of different levels of Lycium barbarum branches on the quality of eggs from 74-week-old eggs are shown in Table 12. With increasing levels of Lycium barbarum branches (LB2%, LB4%, LB6%), the yolk color on day 28 showed a dose-dependent improvement. p <0.001). Compared with other groups, the LB6% group significantly reduced the albumen height and Haugh units of eggs ( p <0.001). However, different levels of wolfberry branches in the diet had no significant effect on other indicators ( p >0.05) Table 12 Effects of different levels of Lycium barbarum branches on egg quality (28 days)

[0048] The effects of different levels of Lycium barbarum branches on the quality of eggs from 75-week-old eggs are shown in Table 13. With increasing levels of Lycium barbarum branches (LB2%, LB4%, LB6%), the yolk color on day 35 showed a dose-dependent improvement. p <0.001). Compared with other groups, the LB6% group significantly reduced the albumen height and Haugh units of eggs. p <0.001). However, different levels of wolfberry branches in the diet had no significant effect on other indicators ( p >0.05).

[0049] Table 13 Effects of different levels of Lycium barbarum branches on egg quality (35 days)

[0050] 2.4 Effects of Lycium barbarum branches on follicle development in laying hens The effects of different levels of Lycium barbarum branches on the number of follicles in the ovaries of laying hens in the late laying period are shown in Table 14. There were no significant differences in the number of small white follicles, large white follicles, small yellow follicles, large yellow follicles, and graded follicles in the ovaries of laying hens due to different levels of Lycium barbarum branches in the diet. p >0.05).

[0051] Table 14 Effects of different levels of Lycium barbarum branches on ovarian follicle development in laying hens during the late laying period.

[0052] 2.5 Effects of Lycium barbarum branches on organ indices and oviduct length in laying hens Table 15 Effects of different levels of Lycium barbarum branches on organ index and fallopian tube length, g / kg

[0053] The above results indicate that the feed formulation based on the metabolizable energy data of wolfberry branches of the present invention can effectively improve the egg weight and yolk color of laying hens, and has no adverse effects on the health of laying hens. However, the 6% group reduced the albumen height and Haugh units of the eggs.

[0054] The embodiments described above are merely preferred embodiments of the present invention and are not intended to limit the scope of the present invention. Various modifications and improvements made by those skilled in the art to the technical solutions of the present invention without departing from the spirit of the present invention should fall within the protection scope defined by the claims of the present invention.

Claims

1. A type of wolfberry branch feed for laying hens, characterized in that, By weight, it includes the following components: 20-60 parts wolfberry branches, 550-620 parts corn, 220-240 parts soybean meal, 5-16 parts wheat bran, 11-25 parts soybean oil, 90-100 parts limestone powder, 15-17 parts dicalcium phosphate, 2-4 parts salt, 0.2-1.1 parts methionine, and 10 parts premix.

2. The wolfberry branch-based chicken feed according to claim 1, characterized in that, The wolfberry branch feed for laying hens meets the following requirements: metabolizable energy 11.0-11.2 MJ / kg, crude protein 15.3-15.7%, and calcium 3.8-4.0%.

3. The wolfberry branch-based chicken feed according to claim 1, characterized in that, The wolfberry branches are crushed to a particle size of ≤2mm, and the proportion of particles >1mm is ≤5%.

4. The wolfberry branch-based chicken feed according to claim 1, characterized in that, The components of the wolfberry branches include: 16-18% crude protein, 8.5-9.5% crude fiber, and 10-15% fructose.

5. The wolfberry branch-based chicken feed according to claim 1, characterized in that, The component ratio satisfies: 40 parts wolfberry branches, 578 parts corn, 230 parts soybean meal, 7 parts wheat bran, 19.5 parts soybean oil, 95.6 parts limestone powder, 16.4 parts dicalcium phosphate, 3 parts salt, 0.5 parts methionine, and 10 parts premix.

6. A feed additive, characterized in that, It is composed of wolfberry branches with a particle size of no more than 2 mm.

7. An application of wolfberry branches in improving egg quality, characterized in that, The wolfberry branches can significantly improve egg yolk color, average egg weight, and eggshell thickness.

8. The application according to claim 7, characterized in that, The application also improves the following metrics: protein height and Haugh units.

9. The application according to claim 7, characterized in that, The color of the egg yolk deepened in a dose-dependent manner with the increase of the amount of wolfberry branches added. When the amount added was 6%, the egg yolk color was ≥9.68, but the egg white height decreased to ≤5.99 mm.

10. An application of wolfberry branches in improving the proportion of egg components, characterized in that, When added to feed at a rate of 4% by weight, the following proportions of egg components should be met: Egg yolk ratio: 27.0-29.0%; Protein ratio: 60.0-62.0%; Eggshell ratio: 10.0-11.0%.

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