Feed regulating agent for reducing cholesterol of eggs

Abstract

The invention relates to the technical field of feed additives, in particular to a feed regulating agent for reducing egg cholesterol, which comprises the following components in parts by mass: 8-12 parts of phytosterol ester; 5 to 8 parts of chitosan oligosaccharide; 15 to 20 parts of soybean lecithin; 3-5 parts of tea polyphenol; 3-5 parts of choline chloride; 2 to 4 parts of soy isoflavone; 5-10 parts of inulin; 1 to 2 parts of inositol; 2 to 3 parts of compound probiotics; and 30-50 parts of a carrier. According to the scheme, the cholesterol is further reduced by about 10% compared with the prior art by utilizing a cholesterol absorption mechanism from the perspective of blocking cholesterol absorption through component synergy, and the cholesterol content is only about 60% of that of normally bred and produced eggs.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of feed additives, in particular to a feed regulator for reducing the cholesterol content of chicken eggs. BACKGROUND

[0002] High cholesterol content in chicken eggs is an important factor limiting their consumption. In the existing field of laying hen feed technology, research on reducing the cholesterol content of chicken eggs has focused on regulating the physiological metabolic process in the body of the chicken. The existing technical solutions mainly rely on plant extracts or microbial preparations to achieve the purpose of reducing cholesterol by inhibiting the activity of key enzymes in the synthesis of cholesterol in the liver or promoting the conversion of cholesterol into bile acid and excretion in the body. However, the synthesis and metabolism of cholesterol is a complex physiological cycle process, with long regulation paths and multiple links, resulting in the limitations of slow effect, unstable effect and possible metabolic burden of technical solutions based on such in vivo metabolic intervention means. For example, the use of tea polyphenols, broussonetia papyrifera leaves, motherwort and other plant components to reduce the cholesterol content of chicken eggs has achieved certain results (such as CN117121986B, CN116391671B). However, simply reducing cholesterol, while not simultaneously improving other nutritional indicators of eggs (such as lecithin, unsaturated fatty acids, etc.), makes it difficult to meet the needs of modern consumers for "nutritionally enhanced functional eggs". Simply emphasizing inhibition and conversion without fully considering the blocking of exogenous cholesterol and the simultaneous improvement of endogenous nutritional quality makes the existing technology obviously insufficient in producing efficient and nutritionally balanced functional eggs. In the fields of animal nutrition and physiology, the digestion and absorption kinetics of cholesterol is significantly different from other macronutrients. In addition, compared to proteins, carbohydrates and other substances that can be rapidly enzymatically degraded in the upper part of the small intestine and directly absorbed, cholesterol, as a fat-soluble sterol, has a more complex and slow absorption process. Cholesterol must first be emulsified into mixed micelles by bile acid salts in the intestinal tract to pass through the intestinal fluid layer to the small intestinal mucosal brush border for passive diffusion, and then needs to be re-esterified in the intestinal epithelial cells and assembled into chylomicrons before finally entering the systemic circulation through the lymphatic system rather than the portal vein. This multi-step absorption mode that relies on micelle formation determines its low absorption efficiency and slow rate, and the entire process usually takes several hours or even longer. This slow absorption characteristic provides a critical time window for targeted interception in the intestinal tract, but existing technical solutions focus on post-control, i.e., intervening in the synthesis and metabolism of cholesterol after it has been absorbed into the body, and do not fully utilize this digestion kinetic characteristic, resulting in delayed effect and efficiency bottlenecks. SUMMARY

[0003] To solve the above problems, the present application provides a kind of feed regulator for reducing egg cholesterol, utilize cholesterol absorption mechanism, from the angle of hindering cholesterol absorption, by component cooperation, further reduce the egg cholesterol, solve the bottleneck of slow effect and single function in prior art, provide a kind of comprehensive solution of efficient, fast and can improve the nutritional quality of egg.

[0004] Specifically: a kind of feed regulator for reducing egg cholesterol, is made of including the following mass parts of raw materials: Phytosterol ester 8-12 parts; Chitosan oligosaccharide 5-8 parts; Soybean lecithin 15-20 parts; Tea polyphenol 3-5 parts; Choline chloride 3-5 parts; Soybean isoflavone 2-4 parts; Inulin 5-10 parts; Myo-inositol 1-2 parts; Compound probiotics 2-3 parts; Carrier 30-50 parts.

[0005] The technical solution of the present application is based on the complex and slow digestion and absorption sequence of cholesterol in the intestinal tract, including bile salt emulsification, mixed micelle formation, crossing the intestinal cavity liquid layer, brush border passive diffusion, intracellular esterification and chylomicron assembly. A synergistic regulation system for multi-stage precise intervention along this physiological pathway is constructed. The core mechanism is to intercept efficiently at the front end of absorption and to guide metabolism and nutrition at the back end according to the timing and stage characteristics of cholesterol absorption. Specifically, at the initial stage of emulsification and micellization of cholesterol in the intestinal cavity, phytosterol esters compete for the position in the micelles by simulating the molecular structure, and chitosan oligosaccharide strongly adsorbs and removes bile salts as the core of the micelles by its cationic property. The two components cooperate to destroy the microenvironment necessary for cholesterol absorption from the physical and chemical levels, and achieve the source blocking of the initial step of absorption. When part of the cholesterol molecules enter the subsequent absorption link, tea polyphenols and soy isoflavones can fine-tune the activity of key enzymes in liver cholesterol metabolism and low-density lipoprotein receptors after in vivo absorption. At the same time, soy lecithin, choline chloride and inositol in the scheme as direct raw materials and essential precursors guide the liver to flow lipids to the synthesis path of high-quality lecithin at the metabolic stage after absorption, achieving the synchronous improvement of nutritional value. Inulin and complex probiotics optimize the entire intestinal environment, and their metabolites can continuously interfere with the enterohepatic circulation of cholesterol, providing long-term support for front-end interception. The functions of the above components are highly dependent on the precise cooperation within the specified mass fraction range. Any deviation may destroy the precise cooperation established along the digestion sequence, for example, excessive chitosan oligosaccharide may excessively adsorb bile acids to affect normal fat digestion, and insufficient lecithin cannot achieve effective nutrition guidance, therefore, strictly following the ratio is the key to ensuring the synergistic effect of the multi-stage intervention scheme along the cholesterol absorption pathway, safety and efficiency.

[0006] Preferably, the molecular weight of the chitosan oligosaccharide is 1000-3000 Dalton.

[0007] Preferably, the soy lecithin is in powder form, and the content of phosphatidylcholine is not less than 50%.

[0008] Preferably, the tea polyphenol is a catechin substance extracted from tea leaves, and the purity is not less than 98%. Tea polyphenol (the main active ingredient is catechin, especially EGCG) mainly acts on the liver after being absorbed by the body, and reduces the generation of endogenous cholesterol from the source by inhibiting the activity of cholesterol synthesis rate-limiting enzymes (such as HMG-CoA reductase), which is the core theoretical basis for achieving the goal of reducing cholesterol.

[0009] Preferably, the complex probiotics include Lactobacillus plantarum and Bifidobacterium bifidum, wherein the viable count of Lactobacillus plantarum is not less than 50 billion CFU per gram, and the viable count of Bifidobacterium bifidum is not less than 50 billion CFU per gram.

[0010] Preferably, the carrier is one or more of silica, puffed corn meal, bran meal and rice hulls.

[0011] The mass fraction range of each component in claim 1 is determined based on the functional balance in the synergistic system and physical feasibility. The phytosterol ester is in the range of 8-12 parts, which can effectively compete for the absorption site of cholesterol without significantly interfering with the absorption of fat-soluble vitamins. Chitooligosaccharide is limited to 5-8 parts, and preferably has a molecular weight of 1000-3000 daltons, in order to ensure that it has sufficient strong bile acid adsorption capacity to destroy cholesterol micelles, and to avoid affecting its solubility, diffusion rate or retention time in the intestine due to excessive molecular weight. Excessive use may disturb normal fat digestion due to excessive adsorption. Soy lecithin is set to 15-20 parts and is preferably in powder form and rich in phosphatidylcholine. This amount is determined by considering its dual role as a direct nutritional supplement and emulsifier. Too low cannot achieve the goal of increasing the content of egg yolk lecithin, and too high will result in a thick and poor flowing mixture, which seriously affects the granulation process and the mixing uniformity of the final product. Tea polyphenols are 3-5 parts and are controlled to be high-purity, which aims to provide stable and sufficient active ingredients to regulate liver metabolism. Too low will not have a significant effect, and too high may affect the palatability of the feed due to the introduction of too many phenolic substances. The addition of 3-5 parts of choline chloride matches the level of lecithin to ensure sufficient methyl donors and phospholipid synthesis precursors. Inulin is 5-10 parts, which aims to effectively promote the proliferation of probiotics without causing excessive gas production or osmotic diarrhea in the animal's intestine. Compound probiotics are 2-3 parts and are limited to high viable counts, in order to ensure that there are sufficient numbers of live bacteria to reach the intestine and colonize, and to exert their function of regulating the microecology. The range of 30-50 parts of the carrier is to balance the physical properties of all the functional components, ensuring that the final product has appropriate particle size, density and flowability, so that it can be uniformly distributed in the feed.

[0012] The present application also provides a preparation method of the above-mentioned feed regulator for reducing cholesterol in chicken eggs, comprising the following steps: Pre-mixing soy lecithin with part of the carrier and low-temperature drying, controlling the material temperature to be not more than 45°C, to obtain a pre-mix; Putting the pre-mix, phytosterol ester, chitooligosaccharide, tea polyphenol, choline chloride, soy isoflavone, inulin, inositol, compound probiotics and the remaining carrier into a mixer; Mixing at room temperature for 30-45 min until the overall uniformity variation coefficient is less than 5%; Discharging and sealing packaging.

[0013] The preparation method provided by this invention is designed with the physical properties and bioactivity protection requirements of each functional component in mind, which is a key step in ensuring that the final product achieves its theoretically designed functions. The method first premixes soybean lecithin with a portion of the carrier and then performs low-temperature drying. The core purpose of this step is to utilize the carrier to effectively adsorb and physically isolate the lecithin, which has a high lipid content and is prone to hygroscopic clumping. Strictly controlling the material temperature to not exceed 45°C is to maximize the protection of the lecithin and the activity of the heat-sensitive probiotics to be added later, preventing loss of efficacy due to heat damage. In the subsequent overall mixing process, the premix is ​​added together with all other components. This sequence ensures that adsorbent components such as phytosterol esters and chitosan oligosaccharides do not prematurely and at high concentrations contact and adsorb lecithin or probiotics and other active substances in the early stages of mixing, thereby avoiding ineffective complexation and loss of functional components. Limiting the mixing to room temperature for 30 to 45 minutes is to strike a balance between achieving a mixing effect with an overall uniformity variation coefficient of less than 5% and avoiding heat generation or mechanical damage to probiotics caused by prolonged mechanical stirring. The final sealed packaging cuts off the degradation pathways of unstable components such as tea polyphenols and probiotics by moisture and oxygen, ensuring the stability of the product during storage. The entire preparation process is not a simple physical mixing, but a refined process based on a deep understanding of the material properties. Each step serves the core objectives of protecting activity, promoting synergy, and ensuring the functional consistency of the final product. It is an inseparable organic whole with the component system defined in claim 1.

[0014] This plan also proposes a compound feed for laying hens, which includes the aforementioned feed regulators that lower egg cholesterol in the basal feed.

[0015] Basic feed is a combination of conventional corn flour, bran, kitchen waste, and protein sources (such as fish meal, shrimp meal, dried insects, etc.).

[0016] Preferably, the amount of the feed regulator that lowers egg cholesterol is added is 1.0%-1.5% of the weight of the basic feed.

[0017] The application of the feed regulator for lowering egg cholesterol described in this plan in the preparation of laying hen feed for producing low-cholesterol, high-lecithin eggs.

[0018] Compared with the prior art, the present invention has the following advantages: 1. At the mechanistic level, existing technologies mainly rely on plant extracts to regulate cholesterol metabolism in animals after absorption. This is a reactive strategy, inherently limited by the complex metabolic cycles of organisms and characterized by low efficiency. This invention moves the intervention point to the initial stage of cholesterol digestion and absorption, fully utilizing its slow absorption physiological characteristics to construct a synergistic mechanism of front-end interception and back-end guidance. Specifically, the phytosterol esters and chitosan oligosaccharides in the components work synergistically in the intestinal lumen. The former occupies absorption sites through molecular competition, while the latter destroys the micelle structure necessary for cholesterol dissolution by adsorbing bile acids, thereby achieving efficient physical blockage at the source of absorption. This interception mechanism is fundamentally different from the in vivo biochemical regulation of existing technologies, and its effect is more direct and rapid, further reducing cholesterol by about 10% compared to existing technologies, with cholesterol content only about 60% of that in normally raised eggs.

[0019] 2. At the component level, the components of this invention achieve seamless functional integration and synergistic effects: the intestinal interception module reduces the burden on the liver metabolic regulation module, allowing tea polyphenols and soy isoflavones to more efficiently focus on fine-tuning the body's cholesterol balance; simultaneously, the soy lecithin, choline chloride, and inositol in the nutritional fortification module provide a clear metabolic shift target for the body after cholesterol absorption is inhibited, guiding the liver to synthesize high-value lecithin from lipid raw materials, rather than allowing it to accumulate or be converted into other lipids, thus simultaneously achieving the dual nutritional benefits of lowering cholesterol and increasing lecithin, which is unparalleled by existing technologies. Furthermore, inulin and compound probiotics not only create a favorable intestinal environment for front-end interception, but their metabolites also continuously interfere with the enterohepatic circulation of cholesterol, further consolidating the interception effect. Attached Figure Description

[0020] Figure 1 The trends of cholesterol content in eggs and the number of feeding days are shown for experimental groups A, R, and S. Detailed Implementation

[0021] The following specific embodiments illustrate the implementation of the present invention. Those skilled in the art can easily understand other advantages and effects of the present invention from the content disclosed in this specification. Obviously, the described embodiments are only some, not all, of the embodiments of the present invention. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention. Example

[0022] A feed regulator for lowering cholesterol in eggs, made from raw materials comprising the following parts by weight: 8-12 parts of phytosterol esters; Chitosan oligosaccharide with molecular weight of 1000-3000 Dalton 5-8 parts; Soybean lecithin with phosphatidylcholine content not less than 50% 15-20 parts; Tea polyphenol 3-5 parts; Choline chloride 3-5 parts; Soybean isoflavone 2-4 parts; Inulin 5-10 parts; Myo-inositol 1-2 parts; Compound probiotic bacteria composed of Lactobacillus plantarum with viable count not less than 50 billion CFU per gram and Bifidobacterium bifidum with viable count not less than 50 billion CFU per gram 2-3 parts; Carrier composed of 10 parts of silicon dioxide and 20-40 parts of one or more of puffed corn powder, bran powder and rice husk powder.

[0023] The preparation method of the above-mentioned feed regulator for reducing the cholesterol of chicken eggs comprises the following steps: Premixing the soybean lecithin with part of the carrier and performing low-temperature drying, with the material temperature controlled to be not more than 45℃, to obtain a premix; Putting the premix, phytosterol ester, chitosan oligosaccharide, tea polyphenol, choline chloride, soybean isoflavone, inulin, myo-inositol, compound probiotic bacteria and the remaining carrier into a mixer together; Mixing at room temperature for 30 to 45 min until the overall uniformity variation coefficient is less than 5%; Discharging and sealing and packaging.

[0024] Example 1: A feed regulator for reducing the cholesterol of chicken eggs is made from raw materials including the following mass parts: Phytosterol ester 10 parts; Chitosan oligosaccharide with molecular weight of 1500 Dalton 6.5 parts; Soybean lecithin with phosphatidylcholine content of 55% 17.5 parts; Tea polyphenol 4 parts; Choline chloride 4 parts; Soybean isoflavone 3 parts; Inulin 7.5 parts; Myo-inositol 1.5 parts; Compound probiotic bacteria composed of Lactobacillus plantarum with viable count of 60 billion CFU per gram and Bifidobacterium bifidum with viable count of 60 billion CFU per gram 2.5 parts; Carrier composed of 10 parts of silicon dioxide and 30 parts of puffed corn powder.

[0025] The preparation method of the above-mentioned feed regulator for reducing the cholesterol of chicken eggs comprises the following steps: The soybean lecithin is premixed with 8 parts of the carrier and low-temperature dried, the material temperature is controlled at 42℃, to obtain a premix; The premix is put into a mixer together with phytosterol esters, chitooligosaccharides, tea polyphenols, choline chloride, soybean isoflavones, inulin, myo-inositol, a compound probiotic, and the remaining 32 parts of the carrier; Mixing at room temperature for 38 min until the coefficient of variation of the overall uniformity reaches 4.5%; Discharge and seal packaging.

[0026] Example 2: A feed regulator for reducing the cholesterol of chicken eggs, which is made of raw materials including the following mass parts: Phytosterol esters 8 parts; Chitooligosaccharides with a molecular weight of 1000 Dalton 5 parts; Soybean lecithin with a phosphatidylcholine content of 50% 15 parts; Tea polyphenols 3 parts; Choline chloride 3 parts; Soybean isoflavones 2 parts; Inulin 5 parts; Myo-inositol 1 part; Compound probiotic composed of Lactobacillus plantarum with a viable bacterial count of 50 billion CFU per gram and Bifidobacterium bifidum with a viable bacterial count of 50 billion CFU per gram 2 parts; Carrier composed of 10 parts of silicon dioxide and 20 parts of bran powder.

[0027] The preparation method of the above-mentioned feed regulator for reducing the cholesterol of chicken eggs, comprising the following steps: The soybean lecithin is premixed with 5 parts of the carrier and low-temperature dried, the material temperature is controlled at 40℃, to obtain a premix; The premix is put into a mixer together with phytosterol esters, chitooligosaccharides, tea polyphenols, choline chloride, soybean isoflavones, inulin, myo-inositol, a compound probiotic, and the remaining 25 parts of the carrier; Mixing at room temperature for 30 min until the coefficient of variation of the overall uniformity reaches 4.8%; Discharge and seal packaging.

[0028] Example 3: A feed regulator for reducing the cholesterol of chicken eggs, which is made of raw materials including the following mass parts: Phytosterol esters 12 parts; Chitooligosaccharides with a molecular weight of 3000 Dalton 8 parts; Soybean lecithin with a phosphatidylcholine content of 60% 20 parts; Tea polyphenols 5 parts; Choline chloride 5 parts; Soybean isoflavones 4 parts; inulin 10 parts; inositol 2 parts; a complex probiotic bacteria consisting of 53 billion CFU per gram of Lactobacillus plantarum and 55 billion CFU per gram of Bifidobacterium bifidum 3 parts; a carrier consisting of 10 parts of silicon dioxide and 40 parts of rice hull powder.

[0029] The preparation method of the above-mentioned feed regulator for reducing the cholesterol of chicken eggs comprises the following steps: premix soybean lecithin with 12 parts of the carrier and perform low-temperature drying, control the material temperature at 45℃, and obtain premix; put the premix, phytosterol ester, chitosan, tea polyphenol, choline chloride, soybean isoflavone, inulin, inositol, complex probiotic bacteria, and the remaining 38 parts of the carrier into a mixer; mix for 45 minutes at room temperature until the coefficient of variation of the overall uniformity reaches 4.2%; discharge and seal the package.

[0030] Example 4: A feed regulator for reducing the cholesterol of chicken eggs is made from raw materials including the following mass parts: phytosterol ester 9 parts; chitosan with a molecular weight of 1200 daltons 7 parts; soybean lecithin with a phosphatidylcholine content of 52% 16 parts; tea polyphenol 3.5 parts; choline chloride 4.5 parts; soybean isoflavone 2.5 parts; inulin 8 parts; inositol 1.2 parts; a complex probiotic bacteria consisting of 55 billion CFU per gram of Lactobacillus plantarum and 55 billion CFU per gram of Bifidobacterium bifidum 2.2 parts; a carrier consisting of 10 parts of silicon dioxide and 25 parts of puffed corn powder and bran powder.

[0031] The preparation method of the above-mentioned feed regulator for reducing the cholesterol of chicken eggs comprises the following steps: premix soybean lecithin with 10 parts of the carrier and perform low-temperature drying, control the material temperature at 38℃, and obtain premix; put the premix, phytosterol ester, chitosan, tea polyphenol, choline chloride, soybean isoflavone, inulin, inositol, complex probiotic bacteria, and the remaining 25 parts of the carrier into a mixer; mix for 35 minutes at room temperature until the coefficient of variation of the overall uniformity reaches 4.7%; discharge and seal the package.

[0032] Example 5: A feed regulator for reducing the cholesterol of chicken eggs, made from raw materials including the following parts by mass: phytosterol ester 11 parts; chitosan oligosaccharide with a molecular weight of 2800 daltons 6 parts; soy lecithin with a phosphatidylcholine content of 58% 19 parts; tea polyphenol 4.5 parts; choline chloride 3.5 parts; soy isoflavone 3.5 parts; inulin 6 parts; inositol 1.8 parts; compound probiotic bacteria composed of Lactobacillus plantarum with a viable bacterial count of 5.2 billion CFU per gram and Bifidobacterium bifidum with a viable bacterial count of 5.8 billion CFU per gram 2.8 parts; 10 parts of silicon dioxide and 35 parts of bran powder and rice hull powder to form a carrier.

[0033] The preparation method of the above-mentioned feed regulator for reducing the cholesterol of chicken eggs, comprising the following steps: pre-mixing the soy lecithin with 15 parts of the carrier and performing low-temperature drying, controlling the material temperature at 43°C to obtain a pre-mixed material; putting the pre-mixed material, phytosterol ester, chitosan oligosaccharide, tea polyphenol, choline chloride, soy isoflavone, inulin, inositol, compound probiotic bacteria, and the remaining 30 parts of the carrier into a mixer; mixing at room temperature for 40 min until the uniformity variation coefficient of the whole reaches 4.0%; discharging and sealing for packaging.

[0034] Comparative Example 1: The difference from Example 1 is only that no phytosterol ester is added.

[0035] Comparative Example 2: The difference from Example 1 is only that the phytosterol ester is added in excess, which is 15 parts.

[0036] Comparative Example 3: The difference from Example 1 is only that no chitosan oligosaccharide is added.

[0037] Comparative Example 4: The difference from Example 1 is only that the chitosan oligosaccharide added has a molecular weight of 800 daltons.

[0038] Comparative Example 5: The difference from Example 1 is only that the chitosan oligosaccharide added has a molecular weight of 3200 daltons.

[0039] Comparative Example 6: The difference from Example 1 is only that the soy lecithin added has a phosphatidylcholine content of 48%.

[0040] Comparative Example 7: The difference from Example 1 is only that the phytosterol ester added is 6 parts, the chitosan oligosaccharide with a molecular weight of 2000 Dalton is 4 parts, the soybean lecithin with a phosphatidylcholine content of 55% is 21 parts, the tea polyphenol is 2 parts; the choline chloride is 6 parts, and the soybean isoflavone is 1 part.

[0041] Comparative Example 8: The difference from Example 1 is only that the phytosterol ester added is 13 parts, the chitosan oligosaccharide with a molecular weight of 2000 Dalton is 9 parts, the soybean lecithin with a phosphatidylcholine content of 55% is 14 parts, the tea polyphenol is 6 parts; the choline chloride is 2 parts, and the soybean isoflavone is 5 parts.

[0042] Comparative Example 9: The difference from Example 1 is only that the soybean lecithin is premixed with part of the carrier and low-temperature dried, and the material temperature is controlled at 48°C.

[0043] Detection: A test was carried out in a certain chicken farm. Healthy 7-month-old laying hens were selected from the chicken farm and grouped, 5 chickens per group; they were fed in different cages. The basic feed was 50% corn meal + 40% bran + 10% black soldier fly dry, and 1.25% of the basic feed was added with the feed control agent for reducing egg cholesterol prepared in Examples 1-5 and Comparative Examples 1-8, 0.5% of gravel was added during feeding, 210g of feed was fed per chicken per day, and the water was free drinking water, and they were recorded as experimental groups A-M, respectively.

[0044] Experimental groups N-Q were also set up, and the feed control agent for reducing egg cholesterol used was the same as in Example 1, but the addition amount was 1%, 1.5%, 0.8%, and 1.7% of the basic feed, respectively; experimental group R was set up, and 1.25% of the commercially available feed control agent for reducing egg cholesterol was added to the basic feed; experimental group S was set up as a blank group, i.e. no feed control agent for reducing egg cholesterol was added, and only the basic feed was fed.

[0045] After 25 days of continuous feeding, the egg production of each group of chickens was collected, and the parameters collected included egg production rate, single egg weight, eggshell thickness, eggshell strength, protein content in egg white, and cholesterol content. The egg production rate was calculated as actual egg number / 125x100%. The single egg weight was calculated by taking the average of the actual egg production for 10 days. The eggshell strength was measured by a texture analyzer (the strength of the eggshell refers to the degree of pressure resistance of the eggshell, unit MPa), and the eggshell thickness was measured by a screw micrometer. The protein content was calculated based on the protein content in the egg white, and the cholesterol content was calculated based on the cholesterol content in 100g of egg. The collection results are shown in Table 1.

[0046] Table 1 Test results of Examples and Comparative Examples

[0047] Traditional technical solutions for reducing the cholesterol of eggs are mostly focused on the cholesterol metabolism process in the body of laying hens, relying on plant extracts or microbial preparations to inhibit the activity of key enzymes in the synthesis of cholesterol in the liver or to promote the conversion of cholesterol to bile acids for excretion. However, the physiological cycle of cholesterol synthesis and metabolism is complex, the regulation path is long and there are many links, which makes such in vivo metabolic intervention means generally have the problems of slow effect, unstable effect and possible metabolic burden. At the same time, existing technologies often only focus on reducing cholesterol and fail to simultaneously improve other nutritional indicators such as lecithin in eggs. They also fail to fully utilize the kinetic characteristics of cholesterol as a fat-soluble sterol that needs to be emulsified by bile acid salts to form mixed micelles for slow absorption in the intestine. Most of them use a post-regulation mode after cholesterol is absorbed into the body, lack of targeted interception of the intestinal absorption link, and thus it is difficult to further reduce the cholesterol in eggs.

[0048] The feed regulator for reducing the cholesterol of eggs used in the embodiments constructs a multi-stage precise synergistic regulation system along the physiological path of intestinal absorption of cholesterol. At the front end, phytosterol esters are used to competitively occupy micelle positions and chitosan is used to adsorb bile acids to block the absorption source. At the back end, tea polyphenols and soy isoflavones are used to fine-tune liver metabolism. Soy lecithin, choline chloride and inositol are used to guide the synthesis and conversion of lipids to high-quality lecithin to strengthen nutrition. Inulin and complex probiotics are used to optimize the intestinal environment and interfere with the enterohepatic circulation of cholesterol. Each component forms a seamless connection at a set ratio, not only effectively reducing cholesterol, but also simultaneously improving egg production rate, egg weight, eggshell quality and protein content. The core advantage lies in the precise control of the timing and stage of cholesterol absorption, moving the intervention point forward to the initial stage of intestinal absorption, and simultaneously achieving the synergy of metabolic regulation and nutritional strengthening. The corresponding experimental groups A-E have good performance.

[0049] Compared with the embodiment, the control example 1 lacks a key component for competing for micelle positions required for cholesterol absorption in the intestinal tract due to the absence of phytosterol esters, and the front-end interception system is incomplete, not only weakening the cholesterol blocking effect, but also affecting the normal absorption environment of nutrients in the intestinal tract, resulting in a decline in egg-related performance and egg quality; in the control example 2, the phytosterol esters are added in excess, which exceeds the reasonable range that does not interfere with the absorption of fat-soluble vitamins, and excessive phytosterol esters will compete with fat-soluble vitamins for absorption channels, affecting the basic nutritional intake of laying hens, and thus leading to a decline in performance indicators such as egg production rate and egg weight, and also disrupting the functional balance among the components, resulting in a lower cholesterol reduction effect than the embodiment; the control example 3 does not add chitosan oligosaccharide, which cannot effectively adsorb bile salt as a micelle core due to the cationic characteristics, the process of cholesterol emulsification to form micelles is not effectively destroyed, and the key link of front-end physical interception fails, and the intestinal environment is also difficult to maintain stability due to the lack of the synergistic effect of chitosan oligosaccharide, resulting in lower production performance and egg quality than the embodiment; the control example 4 uses chitosan oligosaccharide with a molecular weight that is too small, which has too strong solubility and a shortened retention time in the intestinal tract, and cannot fully contact and effectively adsorb bile salt; the control example 5 uses chitosan oligosaccharide with a molecular weight that is too large, which has a decreased solubility and diffusion rate in the intestinal tract, and also cannot effectively reach the action site and play the function of adsorbing bile acid, both of which result in insufficient front-end interception efficiency due to the deviation of the molecular weight of chitosan oligosaccharide from the appropriate range, and thus the performance is weaker than the embodiment; in the control example 6, the content of phosphatidylcholine in soybean lecithin does not meet the requirement of not less than 50%, which is a direct raw material and emulsifier for guiding the synthesis of high-quality lecithin from liver lipids, and the insufficient effective component not only cannot achieve effective nutrition strengthening of egg products, but also affects the mixing uniformity of the components in the feed regulator, resulting in lower indicators such as egg weight and egg protein content than the embodiment; in the control example 7, the addition amounts of various components such as phytosterol esters, chitosan oligosaccharide, and tea polyphenols deviate from the set range of the embodiment, the insufficient phytosterol esters result in weak micelle competition ability, the insufficient chitosan oligosaccharide results in poor bile acid adsorption effect, the insufficient tea polyphenol weakens the liver metabolism regulation effect, the excessive soybean lecithin affects the fluidity of the mixed system, and the imbalance of the ratio of choline chloride to soybean isoflavone disrupts the metabolic balance, the overall synergistic regulation mechanism is destroyed, and the performance is naturally inferior to the embodiment; in the control example 8, the phytosterol esters and chitosan oligosaccharide are added in excess, the former interferes with the absorption of fat-soluble vitamins, the latter excessively adsorbs bile acid to affect normal fat digestion, the insufficient soybean lecithin results in weak nutrition strengthening effect, the excessive tea polyphenol affects the palatability of the feed, the imbalance of the ratio of choline chloride to soybean isoflavone, and the mutual interference of the functions of the components rather than synergy result in a decline in production performance and egg quality; in the control example 9, the low-temperature drying temperature during preparation exceeds 45°C, and the high temperature destroys the structural integrity of the soybean lecithin and the activity of the complex probiotics, the former cannot effectively play the role of nutrient guidance, and the latter is difficult to colonize in the intestinal tract and optimize the environment, interfere with the cholesterol enterohepatic circulation, the long-term support for the front-end interception is insufficient, and finally the performance indicators are lower than the embodiment.Therefore, the experimental groups F-M performed worse than the experimental group A.

[0050] Meanwhile, from the comparison between the experimental group A and the experimental groups N-S, it can be seen that the experimental group N is within the range of 1%-1.5%, but is lower than the median value of 1.25%, and the action intensity of each functional component does not reach saturation: the competitive occupation of plant sterol esters to micellar sites is insufficient, the adsorption efficiency of chitosan to bile acids decreases, leading to the weakening of the front-end cholesterol interception effect; at the same time, the supply of nutrients such as soy lecithin is slightly low, limiting the ability to guide lipid synthesis to high-quality lecithin, and the regulation intensity of tea polyphenols on liver metabolism is also slightly weak, so the egg production rate, egg weight, egg protein content, and cholesterol reduction effect are slightly inferior to A. The experimental group O is also within the effective range but higher than the median value, and the excessive components begin to break the functional balance: a small amount of excess plant sterol esters may slightly occupy the absorption channels of fat-soluble vitamins, and a small amount of excess chitosan may also slightly interfere with normal fat digestion in the intestine, although the overall performance is still good, but compared to the precise ratio of A, the egg production rate, egg weight, and egg protein content have shown a small decline, reflecting the balance advantage of the median ratio.

[0051] The performance gap between the experimental groups P and Q is more obvious because they exceed the set range of 1%-1.5%: the addition amount of P is too low, and the action of each component does not reach the effective threshold, the front-end interception cannot form an effective barrier, and the back-end metabolic regulation and nutrient enrichment also cannot play a role, not only the cholesterol reduction effect is poor, but also the egg production rate, egg weight, eggshell quality, and egg protein content are significantly lower than A; the addition amount of Q is too high, and the negative effects of excessive components are intensified: the interference of plant sterol esters to the absorption of fat-soluble vitamins is enhanced, and chitosan excessively adsorbs bile acids to affect fat digestion, leading to the decline of nutrient intake and conversion efficiency of laying hens, and the performance indicators are naturally inferior to A.

[0052] The experimental group R has the same addition amount as A, but due to the limitations of technical mechanisms, it cannot achieve the multi-stage synergistic effect of A: most commercial products rely on single in vivo metabolic intervention, lack of front-end intestinal interception of plant sterol esters and chitosan, and no directional nutrient enrichment of components such as soy lecithin, only single regulation of cholesterol metabolism, cannot simultaneously improve the digestive environment of laying hens and the nutritional composition of egg products, therefore the egg production rate, egg weight, eggshell strength, egg protein content, and cholesterol reduction effect are lower than A. The experimental group S does not add any regulating agent, neither front-end interception nor back-end regulation, the synthesis and absorption of cholesterol in the body of laying hens are not restricted, the cholesterol content of chicken eggs is extremely high, and there is a lack of nutrient precursors and intestinal optimization, the production performance and egg quality of laying hens are overall inferior to A, further highlighting the performance advantage of A at the median addition amount of 1.25%, relying on multi-mechanism synergistic regulation.

[0053] In addition, from the comparison between the experimental groups A and R, it can be seen that the experimental group R is within the effective range of 1%-1.5%, but due to the limitations of technical mechanisms, it cannot achieve the multi-stage synergistic effect of A: most commercial products rely on single in vivo metabolic intervention, lack of front-end intestinal interception of plant sterol esters and chitosan, and no directional nutrient enrichment of components such as soy lecithin, only single regulation of cholesterol metabolism, cannot simultaneously improve the digestive environment of laying hens and the nutritional composition of egg products, therefore the egg production rate, egg weight, eggshell strength, egg protein content, and cholesterol reduction effect are lower than A. Figure 1It can be seen that the cholesterol content of the experimental group A decreases rapidly from the beginning, and tends to be stable after about 14 days, and is maintained at a low level; the cholesterol content of the experimental group R decreases more slowly than that of the experimental group A, and is stable after 25 days; the cholesterol content of the experimental group S is always at a high level, and is basically maintained at about 220 mg / 100g, without obvious decreasing trend. It can be directly seen from the chart that the feed regulator of the present application has the characteristics of fast effect in reducing the cholesterol of chicken eggs, compared with the commercially available products, and the advantage is extremely obvious compared with the blank group without adding the regulator.

[0054] The above is only the preferred specific embodiment of the present application, but the protection scope of the present application is not limited to this, any person skilled in the art can make equivalent replacement or change according to the technical scheme and the inventive concept of the present application within the technical range disclosed by the present application, which should be covered in the protection scope of the present application.

Claims

1. A feed regulator for lowering cholesterol in eggs, characterized in that, The components include the following quality parts: Phytosterol ester 8-12 parts; Chitosan oligosaccharide 5-8 parts; Soybean lecithin 15-20 parts; Tea polyphenol 3-5 parts; Choline chloride 3-5 parts; Soybean isoflavone 2-4 parts; Inulin 5-10 parts; Myo-inositol 1-2 parts; Compound probiotics 2-3 parts; Carrier 30-50 parts.

2. The feed modulator for lowering cholesterol in chicken eggs according to claim 1, characterized by, The molecular weight of the chitosan oligosaccharide is 1000-3000 Dalton.

3. The feed modulator for lowering cholesterol in chicken eggs according to claim 1, characterized by, The soybean lecithin is in powder form, and the content of phosphatidylcholine is not less than 50%.

4. The feed modulator for lowering cholesterol in chicken eggs according to claim 1, characterized by, The tea polyphenol is a catechin substance extracted from tea leaves, and the purity is not less than 98%.

5. The feed modulator for lowering cholesterol in chicken eggs according to claim 1, characterized by, The compound probiotics include Lactobacillus plantarum and Bifidobacterium bifidum, wherein the viable count of Lactobacillus plantarum is not less than 5 billion CFU per gram, and the viable count of Bifidobacterium bifidum is not less than 5 billion CFU per gram.

6. The feed modulator for lowering cholesterol in chicken eggs according to claim 1, characterized by, The carrier is one or more of silicon dioxide, puffed corn powder, bran powder, and rice husk powder.

7. The method of claim 1-6, wherein the feed regulator for reducing cholesterol in chicken eggs is prepared by, The method includes the following steps: Premixing the soybean lecithin with part of the carrier and performing low-temperature drying, controlling the material temperature to be not more than 45℃, to obtain a premix; Putting the premix, phytosterol ester, chitosan oligosaccharide, tea polyphenol, choline chloride, soybean isoflavone, inulin, myo-inositol, compound probiotics, and the remaining carrier into a mixer together; Mixing at room temperature for 30 to 45 min until the overall uniformity variation coefficient is less than 5%; Discharging and sealing and packaging.

8. A laying hen mash feed, characterized by, The feed additive for reducing the cholesterol content of chicken eggs includes a basic feed and the feed regulator for reducing the cholesterol content of chicken eggs as claimed in any one of claims 1-6.

9. The laying hen mash according to claim 8, characterized in that, The addition amount of the feed regulator for reducing the cholesterol content of chicken eggs is 1.0%-1.5% of the mass of the basic feed. The feed additive for reducing the cholesterol content of chicken eggs includes a basic feed and the feed regulator for reducing the cholesterol content of chicken eggs as claimed in any one of claims 1-6. The addition amount of the feed regulator for reducing the cholesterol content of chicken eggs is 1.0%-1.5% of the mass of the basic feed.

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