Feed formula for increasing flavor substances of eggs

Abstract

The invention discloses a feed formula for increasing flavor substances of eggs. Every 100 parts of the feed formula comprises the following raw materials in parts by weight: 5-10 parts of a perilla frutescens extract; 35 to 50 parts of corn; 40-45 parts of corn meal; 2-10 parts of wheat bran; 2-8 parts of stone powder; the feed formula also comprises 0.5-5 parts of mineral or vitamin premix; mixing the small materials, the coarse materials and the functional additive in sequence; the materials can be granulated after being mixed, and the maximum feeding temperature of the materials passing through a granulator in the granulating process is controlled to be less than or equal to 80 DEG C; and cooling to be less than or equal to 35 DEG C after granulation or dry powder preparation, and packaging in an oxygen-blocking and light-shielding bag or nitrogen-filled packaging. According to the invention, the natural perilla extract is used as the quantitative introduction protection of the flavor precursor, so that the flux of the available aroma precursor is improved, the problem that the existing natural perfume is easy to volatilize or oxidize in high-temperature granulation and storage to cause loss is solved, the controllable deposition of the natural flavoring substance in the egg is realized, and the quality of the egg is improved. Therefore, the consistency and repeatability of flavor formation are improved.

Description

Technical Field

[0001] This invention relates to the technical field, specifically to a feed formulation that enhances the flavor of eggs. Background Technology

[0002] In recent years, consumer demand for specialty eggs has increased significantly, with a clear market preference for flavor enhancement solutions that are "natural, free of chemical additives, and have stable and traceable flavors." Traditional methods for improving egg flavor mainly include altering feed protein and energy structure or adding seasonings directly during cooking. However, these methods suffer from uncontrollable effects, poor repeatability, or failure to comply with natural labeling requirements. Furthermore, naturally occurring volatile substances in feed are easily lost during processing and storage, and their actual transfer to eggs is inefficient, limiting the practical industrial application of flavor enhancement technologies.

[0003] Patent CN101744116B discloses a feed additive for producing nutritious and flavorful eggs and its preparation method. The above patent effectively improves egg quality and enriches egg nutrition, while solving the defects of existing feed products that easily lead to egg flavor changes and discoloration and deterioration during storage.

[0004] The aforementioned patented feed additives used in the production of nutritious and flavorful eggs can increase the content of nutrients in eggs, reduce the cholesterol content of eggs, improve the flavor of eggs, improve the quality of eggs, prevent diseases in laying hens, extend the laying period of laying hens, and improve breeding efficiency. However, the natural volatile substances in the feed are easily lost during processing and storage, and the actual transfer efficiency to the eggs is low.

[0005] Therefore, this application proposes a feed formulation that increases the flux of available aromatic precursors to enhance egg flavor compounds. Summary of the Invention

[0006] The purpose of this invention is to provide a feed formulation that increases the flavor of eggs, thereby solving the technical problems mentioned in the background art, such as the easy loss of natural volatile substances in feed during processing and storage, and the low actual transfer efficiency to eggs.

[0007] To achieve the above objectives, the present invention provides the following technical solution: a feed formula for increasing egg flavor substances, wherein the feed formula is composed of the following raw materials per 100 parts by weight: 5-10 parts of perilla extract; 35-50 portions of corn; 40-45 parts of corn meal; 2-10 parts wheat bran; 2-8 parts stone powder; The feed formula also contains 0.5-5 parts of mineral or vitamin premix; The feed formulation and preparation process include the following technical features: Mix the ingredients in the following order: first the smaller ingredients, then the larger ingredients, and finally the functional additives. After mixing, the mixture can be granulated. During the granulation process, the maximum feed temperature of the material through the granulator is controlled to be ≤80℃. After granulation or dry powder preparation, cool to ≤35℃ and package in oxygen-barrier, light-proof bags or nitrogen-filled packaging.

[0008] Preferably, the perilla extract is prepared by the following steps: Fresh perilla leaves were mixed with process water at a solid-liquid ratio of 1:10 w / w and subjected to three rounds of heating and boiling extraction, each round lasting 20-60 minutes. The residue was removed by filtration, and the filtrates were combined and concentrated under reduced pressure to a solid content of 30-45% w / w. The powder was obtained by spray drying. The spray drying inlet air temperature is 160-200℃ and the outlet air temperature is 80-95℃. The powder particle size D50 obtained by sieving is 20-150μm.

[0009] Preferably, the perilla extract, as determined by HPLC, has the following characteristics: rosmarinic acid (RA) content of 1-6% w / w, moisture content of ≤8% w / w, and ash content of ≤5% w / w.

[0010] Preferably, the feed formulation further includes one or more ω-3 precursors or raw materials rich in polyunsaturated fatty acids per 100 parts of the formulation. The raw materials rich in polyunsaturated fatty acids are selected from flaxseed, fish oil powder, algae powder or a mixture thereof, and the total content is 1-4 parts. The flaxseed powder has a D50 of 50-300 μm. If it is a liquid oil, it is added in the form of oil powder or encapsulation.

[0011] Preferably, the feed formulation further includes an antioxidant and a lipid stabilizer per 100 parts of the formulation. The antioxidant is selected from DL-α-tocopherol, vitamin C or natural polyphenol extract, and the DL-α-tocopherol equivalent is 100-400 mg / kg. As needed, 0.2-2 parts of antioxidant premix are included in the form of premix.

[0012] Preferably, the feed formulation further comprises a microbial preparation or probiotic, an enzyme preparation, or a combination thereof per 100 servings. For example, the microbial preparation contains one or a mixture of Bacillus subtilis or lactic acid bacteria, with a viable count of 1 × 10⁻⁶. 7 -1×10 9 CFU / g.

[0013] Preferably, the feed formulation adds essential amino acids and flavor precursors, including 0.05-0.3 parts of L-methionine or DL-methionine and 0.1-1 parts of yeast extract or yeast powder per 100 parts, to supplement free amino acids and small peptides.

[0014] Preferably, the soybean meal is soybean meal or equivalent plant protein meal processed by conventional defatting and pulverizing processes, with a protein content of 40-50% w / w on a dry matter basis, and the formula contains 3-5 parts calcium and 0.25-0.7 parts digestible phosphorus. Minerals and vitamins are added according to the national feed standard trace element premix ratio or as 0.5-3 parts mineral premix.

[0015] Preferably, the perilla extract can be encapsulated or microencapsulated, with the encapsulation carrier selected from maltodextrin, modified starch, or gelatin. The encapsulated solids content is controlled at 20-60% w / w to improve the powder's mixing uniformity, heat resistance, and stability during granulation. The encapsulation process parameters include a spray drying inlet temperature of 160-200℃ and an outlet air temperature of 80-95℃.

[0016] Preferably, the feeding method for the feed formulation used in poultry feeding includes the following steps: Provide each laying hen with 20-120g of the prepared feed formula per day for 14-56 consecutive days. After the feeding cycle is completed, test the volatile components of the collected egg samples. The testing of egg samples includes the following steps: Eggs randomly selected from each treatment group were homogenized, and 2 mL of the sample was placed in a 20 mL headspace vial. The headspace incubation conditions were 70 °C for 15 min, needle temperature 75 °C, and 1.0 mL of sample was injected. The headspace gas was then introduced into GC-IMS for determination. The chromatographic column was a polar capillary column, and the temperature program was increased from 45 °C to 150 °C at a rate of 6 °C / min. The IMS migration tube temperature was 45 °C. Fingerprint comparison and PCA analysis were performed using a database.

[0017] Compared with the prior art, the beneficial effects of the present invention are: 1. This invention introduces and protects natural perilla extract as a flavor precursor in a quantitative manner, thereby increasing the available flux of aromatic precursors, solving the problem of loss caused by the volatilization or oxidation of existing natural flavorings during high-temperature granulation and storage, reducing processing and storage losses, and achieving controllable deposition of natural flavoring substances in eggs, thereby improving the consistency and repeatability of flavor formation. 2. This invention prevents the generation of undesirable oxides during feed processing and storage by controlling the supplementation and encapsulation of precursors rich in specific fatty acids. It solves the problem that directly adding high unsaturated fatty acids can easily produce peroxides or non-target odor byproducts, which prevents the target fatty aroma components from being expressed in a controllable manner in eggs, thus reducing the risk of off-odors. 3. This invention achieves a greater number of reaction precursors reaching the poultry system and depositing into the egg through the combined application of amino acids, yeast extracts and intestinal function regulators. This solves the problem that orally supplemented proteins and amino acids are often preferentially utilized or decomposed by intestinal microorganisms, resulting in insufficient precursors that can effectively reach the egg matrix. This improves the egg's ability to produce target flavor compounds during subsequent processing, thereby achieving stability and controllability in flavor enhancement. 4. This invention achieves the simultaneous reduction of processing losses and the delay of early release of precursors through microencapsulation, low-temperature granulation, and nitrogen-filled light-proof packaging. By limiting process parameters and using physical encapsulation methods, it achieves the target release in the poultry digestive environment or under cooking conditions, thereby improving the effectiveness of egg delivery, significantly improving raw material utilization and egg deposition efficiency, reducing batch-to-batch flavor differences, and making the flavor characteristics of the final egg easier to standardize and quantify. Attached Figure Description

[0018] Figure 1 This is a GC-IMS three-dimensional spectrum of volatile components in the sample of this invention; Figure 2 This is a two-dimensional GC-IMS spectrum of volatile components in the sample of this invention; Figure 3 This is a GC-IMS differential spectrum of volatile components in the sample of this invention; Figure 4 This is a fingerprint spectrum of volatile components in the sample of the present invention; Figure 5 PCA diagram of volatile components in the sample of this invention; Figure 6 This is a qualitative GC-IMS spectrum of the volatile components in the sample of this invention. Detailed Implementation

[0019] The technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. 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.

[0020] In the description of this invention, it should be noted that the terms "upper," "lower," "inner," "outer," "front end," "rear end," "both ends," "one end," and "the other end," etc., indicate the orientation or positional relationship based on the orientation or positional relationship shown in the accompanying drawings. They are used only for the convenience of describing this invention and for simplifying the description, and do not indicate or imply that the device or element referred to must have a specific orientation, or be constructed and operated in a specific orientation. Therefore, they should not be construed as limitations on this invention. Furthermore, the terms "first" and "second" are used for descriptive purposes only and should not be construed as indicating or implying relative importance.

[0021] In the description of this invention, it should be noted that, unless otherwise explicitly specified and limited, the terms "installed," "equipped with," "connected," etc., should be interpreted broadly. For example, "connection" can be a fixed connection, a detachable connection, or an integral connection; it can be a mechanical connection or an electrical connection; it can be a direct connection or an indirect connection through an intermediate medium; it can be a connection within two components. Those skilled in the art can understand the specific meaning of the above terms in this invention according to the specific circumstances.

[0022] Please see Figures 1-6 One embodiment of the present invention provides: a detection experiment on a feed formulation that increases egg flavor substances: 1.1 Experimental Samples: See Table 1 for sample information.

[0023] 1.2 Instruments and Equipment IMS-S particle mobility spectrometer detector, GAS GmbH, Germany; headspace sampler, ZTE Corporation, China; GC2030, Shimadzu Corporation, Japan. 99.999% nitrogen, Yiyang Zhongda Gas Co., Ltd.; 20mL headspace vial, Shandong Haineng Scientific Instruments Co., Ltd.; SH-WAX capillary column (0.32mm × 0.25μm × 30m), Shimadzu Corporation, Japan.

[0024] 1.3 Methods 1.3.1 Sample preparation method Four eggs were randomly selected from each group of samples, stirred thoroughly, and 2.00 mL of each sample was precisely pipetted into a 20 mL headspace vial. 1.3.2 Headspace injection conditions Incubation temperature 70℃; incubation time 15min; injection volume 1mL; sampling needle temperature 75℃; injection needle temperature 80℃. 1.3.3 GC Conditions SH-WAX column, high-purity nitrogen as carrier gas; programmed temperature rise; initial temperature 45℃, held for 2 min; increased to 150℃ at 6℃ / min; chromatographic run time 19.5 min; injection port temperature 150℃; split ratio 1:1; 1.3.4 IMS Conditions The ionization source is a tritium source; the migration tube length is 53 mm; the electric field strength is 500 V / cm; the migration tube temperature is 45 °C; the drift gas is high-purity nitrogen; positive ion mode; 1.3.5 Data Processing Qualitative analysis of the target object was performed by retrieving and comparing data from the GC Retention Index (NIST2020) database and the IMS Migration Time database.

[0025] 2. Results Analysis 2.1 Differences in volatile components between samples Figure 1 This is a GC-IMS three-dimensional spectrum, with the three axes representing migration time (X-axis), retention time (Y-axis), and signal peak intensity (Z-axis), respectively. The differences in volatile organic compounds among different samples can be visually observed from the graph. For easier observation, a top-down view is shown below for comparison. Figure 2 As shown: from Figure 2 It can be seen that there are certain differences in the volatile organic compounds among the samples. To further visually compare the differences in their volatile components, the spectrum of the reference standard was selected as a reference, and the spectra of other samples were subtracted from the reference standard to obtain a comparison chart of the differences between the different samples, as shown below. Figure 3 As shown. If the volatile organic compound content in the target sample and the reference is the same, the background after subtraction is white, while red indicates that the concentration of the substance in the target sample is higher than that in the reference, and blue indicates that the concentration of the substance in the target sample is lower than that in the reference.

[0026] according to Figure 2 Conclusion: I. Ranking of Sample Flavor Intensity and Complexity

[0027] II. Analysis of Key Flavor Compounds (Based on Peak Time and Intensity) 53-55 min super strong main peak (only present in A / B); speculated substances: aldehydes and ketones (such as 2,4-decadienal, nonanal); basis: this time period corresponds to the characteristic peak position of lipid oxidation products (key aroma components of chicken and eggs); function: provides fried and baked egg aroma, low threshold (0.07 ppb), even a trace amount can significantly enhance the aroma; difference between A and B: the peak area of ​​A is about 3 times that of B, indicating that A has a higher degree of lipid oxidation or richer precursors; 55–57 min second strong peak (significant in A and F); sample A: small peak at 58 min → possibly 1-octen-3-ol (mushroom aroma); sample F: double peak at 55 min / 57 min → speculated to contain benzaldehyde (bitter almond aroma) or sulfur-containing compounds (source of eggy smell); weak peak group around 50 min (only present in A); speculated substances: small molecule alcohols (hexanol grassy aroma) or esters (ethyl acetate fruity aroma).

[0028] III. Flavor Chemistry Mechanisms and Sample Correlation

[0029] IV. Conclusions and Recommendations Optimal flavor: Sample A; possesses both high-intensity lipid aroma (main peak at 53–55 min) and layered auxiliary aromas (fruity / grassy), meeting the flavor standards of high-quality eggs.

[0030] Analysis of the causes of the differences: Feed influence: A may contain a high proportion of polyunsaturated fatty acids (such as flaxseed); C / D / E or use standard grain feed; Freshness signal: The sulfur-containing compound peak in F indicates a decline in freshness, and storage conditions need to be investigated.

[0031] Further verification directions: Mass spectrometry qualitative analysis: The main peak at 53-55 min was compared with the NIST library to confirm whether it was 2,4-decadienal; Quantitative analysis: The OAV value (odor activity value) of key aldehydes in A was calculated to quantify the flavor contribution; Breeding traceability: The feed formula and laying hen breed of Group A were checked (such as Lohmann Brown chickens, which are prone to accumulating fat aroma precursors).

[0032] Technical tip: To identify a compound, extract the mass spectrometry fragment ions corresponding to the peaks (e.g., m / z 41, 55, 70 indicate aldehydes) and compare the retention indices.

[0033] according to Figure 3 analyze: Analysis of flavor component intensity and type

[0034] Key flavor profile interpretation: Umami Potential (Superior Flavor): Sample A: The broadband red region (drift time 1.5–1.7) indicates enrichment of medium-chain aldehydes, providing a savory base for chicken broth; Sample B: Discrete red dots correspond to pyrazines (such as 2,5-dimethylpyrazine), suggesting a full Maillard reaction that imparts a layered caramel aroma.

[0035] Flavor defects (caution advised): Sample S: The deep red area at 1.0 is a marker of sulfur compounds; when the concentration exceeds the threshold, it produces a "rotten egg smell." Sample F: Isolated spikes suggest the accumulation of microbial metabolites (such as 1-octen-3-ol from soil-like odor sources).

[0036] Lack of flavor: C / D / E: Blue-green color dominates across the entire range, indicating that flavor precursors (lipids, amino acids) have not been effectively converted, possibly due to nutritional imbalances in the feed or improper storage.

[0037] Formation mechanism and aquaculture recommendations:

[0038] Conclusions and Action Items: Excellent flavor candidates: Sample A is rich in aldehydes (fresh aroma) → priority is given to quantitative verification of OAV value (detection of nonanal and hexanal concentrations).

[0039] Sample B has a prominent roasted aroma → Targeted development of raw materials for braised eggs / tea eggs.

[0040] Key risk management points: For sample S, sulfide concentration needs urgent testing (headspace GC-MS targeted analysis of methanethiol); for sample F, investigate storage microbial contamination (PCA medium is recommended for verification).

[0041] Process optimization directions: Groups C / D / E had their feed formulation adjusted by adding 2% flaxseed (to enhance lipid oxidation potential).

[0042] Verification recommendation: Perform MS / MS fragment ion scanning (m / z 41, 57, 82) on the red broadband region (drift time 1.5-1.7) of sample A to confirm the molecular structure of aldehyde compounds.

[0043] 2.2 Comparative Analysis of Fingerprint Spectra of Volatile Components in Samples Further comparison of volatile substances in the samples was conducted, and fingerprint analysis was performed on all volatile substances. (See attached image.) Figure 4 Comparative analysis of volatile substances in the samples revealed that 14 components were present in higher concentrations in region ① (sample F). Region ② contained common components found in all eggs. The figure shows that the control sample and samples A through E had largely the same composition, while sample F contained some specific components that differed from those in other eggs.

[0044] according to Figure 4 Analysis concludes that: I. Key Flavor Component Location and Intensity Comparison Table

[0045] Note: Signal strength rating (Max=2.0 baseline).

[0046] II. Samples are divided into feature depth analysis Sample S: Prominent off-odor; Strong signal at 1.3-1.5ms: Excessive concentration of sulfur compounds (such as methanethiol and dimethyl disulfide), indicating: decreased freshness of eggs or excessively high storage temperature, and vigorous microbial metabolic activity (urgent total bacterial count test required). Sample A: High-quality fresh aroma benchmark; 1.5–1.7ms broadband high response: mainly composed of hexanal (grassy aroma) and nonanal (fatty aroma), with an OAV value (odor activity value) usually >100, giving it a chicken soup-like fresh aroma base; no adverse peak interference: good inhibition of sulfur compounds, indicating that the feed contains antioxidants (such as VE) or has excellent freshness. Sample B: Layered caramel aroma; 1.6-1.8ms discrete red dot: corresponds to 2,5-dimethylpyrazine and 2-ethyl-3,5-dimethylpyrazine, produced by the Maillard reaction (cooking or heat drying process), providing roasted nut flavor; Sample F: Potential earthy contamination; 1.8ms isolated peak: suspected to be 1-octen-3-ol (threshold only 1 ppb), possibly originating from feed mold (aflatoxin-related compound) or water pollution; C / D / E: Flavor-deficient group; Blue-green throughout the range: Total VOCs less than 50% of the control, severe deficiency of flavor precursors (such as w-3 fatty acids), need to be checked: Feed formulation (soybean meal ratio must be >80%) and metabolic differences between laying hen breeds (Lohmann Brown vs. Hy-Line Brown).

[0047] III. Cause Tracing and Improvement Plan

[0048] IV. Conclusions and Action Priorities Preferred raw material: Sample A → rich in aldehydes, with no defective peaks → suitable for high-end products such as liquid eggs and egg powder; Process adaptation: Sample B → Pyrazine caramel aroma → Targeted development, for braised eggs and tea eggs; Risk rejection: S / F samples → excessive sulfur / earthy smell → prohibited from entering the food chain; Key areas for improvement: Groups C / D / E → Optimize the fatty acid composition of the feed → Add flaxseed + Vitamin E (200mg / kg).

[0049] The following experiments are required: MS / MS fragmentation analysis of the 1.5-1.7 ms region of sample A (m / z 41 → hexanal; m / z 70 → nonanal); and confirmation of the sulfur-containing peak of sample S using a sulfur chemiluminescence detector (SCD) at 1.3-1.5 ms.

[0050] 2.3 Cluster analysis of volatile components In PCA spectra, the greater the difference between samples, the greater the distance between the spots. Figure 5 It can be seen that there are some differences between the egg samples and the control, but they are small. The differences within groups A, B, C, and D are small, indicating that the egg quality is relatively uniform (there is a parallel sample in sample E that differs significantly from the other three, which may be due to error). At the same time, the differences between groups A, B, C, D, and E are small. The differences within group F are large, and there are also significant differences from other samples, which is consistent with the fingerprint results.

[0051] according to Figure 5 Analysis concludes that: I. Flavor Similarity Clustering

[0052] II. Analysis of the Flavor Properties of the Main Components Inversely deduce the chemical meaning of the principal components from the sample distribution: PC1 (35% variation) → Lipid oxidation product abundance Evidence: A, B, and S are strongly negatively driven (left-shifted) by PC1 because they are rich in aldehydes and ketones (such as 2,4-decadienal).

[0053] Contributing compounds: Lipid oxidation products (aroma components with OAV > 50) are key to distinguishing groups A / B / S from other samples.

[0054] PC2 (20% mutation) → Odor / Specific Compounds Evidence: Sample F was uniquely positively driven (upward) by PC2, suggesting the presence of off-odor substances (such as sulfur compounds or teratosides) that are lacking in other samples.

[0055] Risk warning: Outliers in F may be due to microbial contamination or moldy feed (this should be investigated first).

[0056] III. Flavor Characteristics and Causes of Grouping

[0057] IV. Key Findings and Risk Warnings High-quality flavor samples: A, B, and S are highly similar and represent the group with the best flavor stability. In particular, point A is the far left and may have the strongest lipophilic aroma (GC-MS verification required).

[0058] Risk of being separated from the group: The isolation of PC2 in sample F indicates an unacceptable peculiar flavor, and it is recommended to immediately disable it and trace its source: If it is due to storage contamination: adjust temperature and humidity control (refrigerate ≤4℃); if it is due to feed ingredients: screen for moldy raw materials (such as zearalenone). Improvement direction for mediocre groups: Focus on the original point for groups C, D, and E, and increase the amount of polyunsaturated fatty acids (flaxseed) and flavor amino acids (methionine) in the feed.

[0059] V. Decision Recommendations Priority development target: Group A (high-fat and fragrant) → suitable for high-end egg products (such as soft-boiled eggs and egg liquid).

[0060] Key areas of risk management: Discard F sample → perform GC-O olfaction + mass spectrometry qualitative analysis on its specific components (PC2 driving factors) (e.g., detection of geosmin).

[0061] Process improvement: Add 2% flaxseed + 0.1% yeast extract to the feed of groups C / D / E → improve lipid oxidation potential and umami amino acids.

[0062] Verification of experimental design: Untargeted metabolomics was performed on the PC1 negative axis region (A / B / S) and point F to identify differentially expressed metabolites; The total number of microorganisms and fungal toxin residues (such as aflatoxin B1) were detected in sample F.

[0063] 2.4 Qualitative analysis of volatile components in the sample using spectral data The volatile components in the sample were determined using GC-IMS technology, and the qualitative spectra are shown below. Figure 6 As shown. A total of 33 volatile components were determined in the sample. The details of the volatile components are as follows:

[0064] Note: The suffixes M and D indicate the monomer and dimer of the same substance, respectively.

[0065] in conclusion GC-IMS was used to analyze the volatile components of eggs, and a total of 33 volatile components were determined. Comparative analysis of the volatile substances showed some differences between the egg samples and the control, but these differences were small. The differences within groups A, B, C, and D were small, indicating relatively uniform egg quality (a parallel sample in sample E showed a larger difference than the other three, possibly due to error). Meanwhile, the differences between groups A, B, C, D, and E were small. Sample F showed significant differences within its own group and also differed considerably from other samples, consistent with the fingerprint results.

[0066] according to Figure 5 Analysis concludes that: I. Key flavor compound localization and sample differences 1. Compounds corresponding to high signal intensity peaks (red area) 2. Comparison of sample signal intensity Note: Signal strength rating (based on color scale value) ★★★★★: Deep red (>1.0×10 7 AU) | ★★★☆☆: Orange-red (5.0×10 6 AU) | ★☆☆☆☆: Blue-green (<1.0×10 6 AU) II. Flavor Chemical Mechanisms and Causes 1. Premium Flavor Group (Sample A) Fatty aroma dominant: Strong signals at m / z 117 (hexanal) and m / z 706 (2,4-decadienal) → originating from the oxidation of omega-6 fatty acids (linoleic acid), providing a chicken broth-like umami flavor. No adverse peaks: No response in the 908 region → low degree of cholesterol oxidation, excellent control of eggy odor.

[0067] The cause is speculated to be: the feed contains a high proportion of corn or sunflower seeds (rich in linoleic acid); the storage conditions are excellent (low temperature and protection from light), which inhibits excessive lipid oxidation.

[0068] 2. Specific flavor group (S and F samples) Sample S: Roasted aroma and risks coexist; strong peak at m / z 306 (2-pentylfuran) → Maillard reaction product, imparting a buttery aroma (this flavor is required for baked egg products); medium-strong peak at m / z 908 → accumulation of cholesterol oxides, indicating oxidative stress (egg age or transportation temperature should be monitored).

[0069] Sample F: Fruity aroma masks eggy smell; m / z 506 (nonanal) provides citrus aroma, but the strong peak at m / z 908 (cholesterol oxide) exposes eggy smell → possibly due to lipid oxidation and flavor deterioration caused by storage temperature fluctuations.

[0070] 3. Flavor-deficient group (C / D / E) The lack of key flavor precursors (polyunsaturated fatty acids) in the blue-green color spectrum may be due to: rice-based feed (with a simple fatty acid composition); or metabolic differences in laying hen breeds (such as the weak lipid synthesis capacity of Lohmann Grey chickens).

[0071] III. Risk Warnings and Improvement Suggestions

[0072] IV. Conclusions and Action Priorities Optimal flavor → Sample A; combines grassy aroma (m / z 117) and fried aroma (m / z 706), with no unpleasant flavor → Recommended for high-end liquid egg products.

[0073] Targeted development → S sample; significant roasted nut aroma (m / z 306) → suitable for baked egg products (such as cake premix).

[0074] Risk management → Sample F; immediately check storage conditions, prioritize consumption to avoid stockpiling.

[0075] Improvement focus → Groups C / D / E; Adjust feed formula → w-3:w-6=1:4, supplement with VE 200mg / kg to inhibit oxidation.

[0076] Verification required: MS / MS fragment ion scanning was performed on m / z 706 (2,4-decadienal) (m / z 81, 95, 110). Targeted quantification of cholesterol oxides in the m / z 908 region (HPLC-UV 234nm) Working principle: This formula introduces three types of substances that can be converted into flavor precursors into the daily diet of laying hens: volatile and semi-volatile aromatic precursors, fatty acid precursors, amino acids, and oligopeptide precursors. With the help of antioxidant and protective preparation processes, these precursors are gradually converted or deposited into egg yolk and egg white during digestion, absorption and metabolism. Finally, under cooking or sensory testing conditions, the target flavor substances are released through oxidation, pyrolysis and Maillard-type reactions, thereby changing the flavor spectrum of eggs. On the one hand, the types and contents of each raw material are limited to ensure that the precursors are sufficient and not excessive; on the other hand, the processing loss and adverse conversion are minimized through process control, and the intestinal metabolism is regulated by adding probiotics and enzyme preparations, thereby achieving repeatable and controllable flavor enhancement.

[0077] It will be apparent to those skilled in the art that the present invention is not limited to the details of the exemplary embodiments described above, and that the invention can be implemented in other specific forms without departing from its spirit or essential characteristics. Therefore, the embodiments should be considered in all respects as exemplary and non-limiting, and the scope of the invention is defined by the appended claims rather than the foregoing description. Thus, all variations falling within the meaning and scope of equivalents of the claims are intended to be included within the present invention. No reference numerals in the claims should be construed as limiting the scope of the claims.

Claims

1. A feed formulation that enhances the flavor of eggs, characterized in that: The feed formula consists of the following ingredients per 100 parts by weight: 5-10 parts of perilla extract; 35-50 portions of corn; 40-45 parts of corn meal; 2-10 parts wheat bran; 2-8 parts stone powder; The feed formula also contains 0.5-5 parts of mineral or vitamin premix; The feed formulation and preparation process include the following technical features: Mix the ingredients in the following order: first the smaller ingredients, then the larger ingredients, and finally the functional additives. After mixing, the mixture can be granulated. During the granulation process, the maximum feed temperature of the material through the granulator is controlled to be ≤80℃. After granulation or dry powder preparation, cool to ≤35℃ and package in oxygen-barrier, light-proof bags or nitrogen-filled packaging.

2. The feed formulation for increasing egg flavor substances according to claim 1, characterized in that: The perilla extract is prepared by the following steps: Fresh perilla leaves were mixed with process water at a solid-liquid ratio of 1:10 w / w and subjected to three rounds of heating and boiling extraction, each round lasting 20-60 minutes. The residue was removed by filtration, and the filtrates were combined and concentrated under reduced pressure to a solid content of 30-45% w / w. The powder was obtained by spray drying. The spray drying inlet air temperature is 160-200℃ and the outlet air temperature is 80-95℃. The powder particle size D50 obtained by sieving is 20-150μm.

3. The feed formulation for increasing egg flavor substances according to claim 2, characterized in that: The perilla extract, as determined by HPLC, has the following characteristics: rosmarinic acid (RA) content of 1-6% w / w, moisture content ≤8% w / w, and ash content ≤5% w / w.

4. The feed formulation for increasing egg flavor substances according to claim 1, characterized in that: The feed formulation further includes one or more omega-3 precursors or ingredients rich in polyunsaturated fatty acids per 100 parts of the formulation. The ingredients rich in polyunsaturated fatty acids are selected from flaxseed, fish oil powder, algae powder or a mixture of the above, and the total content is 1-4 parts. The flaxseed powder has a D50 of 50-300 μm. If it is a liquid oil, it is added in the form of oil powder or encapsulation.

5. A feed formulation for increasing egg flavor substances according to claim 1, characterized in that: The feed formulation further includes antioxidants and lipid stabilizers in every 100 parts of the formulation. The antioxidants are selected from DL-α-tocopherol, vitamin C or natural polyphenol extracts, and the DL-α-tocopherol equivalent is 100-400 mg / kg. As needed, 0.2-2 parts of antioxidant premix are included in the form of premix.

6. The feed formulation for increasing egg flavor substances according to claim 1, characterized in that: The feed formulation further includes microbial preparations or probiotics, enzyme preparations, or a combination thereof in every 100 servings. Taking microbial preparations as an example, the preparation contains one or a mixture of Bacillus subtilis or lactic acid bacteria, with a viable count of 1 × 10⁻⁶. 7 -1×10 9 CFU / g.

7. A feed formulation for increasing egg flavor substances according to claim 1, characterized in that: The feed formulation adds essential amino acids and flavor precursors, including 0.05-0.3 parts of L-methionine or DL-methionine and 0.1-1 parts of yeast extract or yeast powder per 100 parts, to supplement free amino acids and small peptides.

8. A feed formulation for increasing egg flavor substances according to claim 1, characterized in that: The soybean meal is soybean meal or equivalent plant protein meal processed using conventional defatting and pulverizing processes. The protein content is 40-50% w / w on a dry matter basis. The formula contains 3-5 parts calcium and 0.25-0.7 parts digestible phosphorus. Minerals and vitamins are added according to the national feed standard for trace element premix ratio or as 0.5-3 parts mineral premix.

9. A feed formulation for increasing egg flavor substances according to claim 2, characterized in that: The perilla extract can be encapsulated or microencapsulated. The encapsulation carrier is selected from maltodextrin, modified starch, or gelatin. The encapsulation solids content is controlled at 20-60% w / w to improve the powder's mixing uniformity, heat resistance, and stability during granulation. The encapsulation process parameters include a spray drying inlet temperature of 160-200℃ and an outlet air temperature of 80-95℃.

10. A feed formulation for increasing egg flavor substances according to claim 9, characterized in that: The feeding method for poultry using the feed formulation includes the following steps: Provide each laying hen with 20-120g of the prepared feed formula per day for 14-56 consecutive days. After the feeding cycle is completed, test the volatile components of the collected egg samples. The testing of egg samples includes the following steps: Eggs randomly selected from each treatment group were homogenized, and 2 mL of the sample was placed in a 20 mL headspace vial. The headspace incubation conditions were 70 °C for 15 min, needle temperature 75 °C, and 1.0 mL of sample was injected. The headspace gas was then introduced into GC-IMS for determination. The chromatographic column was a polar capillary column, and the temperature program was increased from 45 °C to 150 °C at a rate of 6 °C / min. The IMS migration tube temperature was 45 °C. Fingerprint comparison and PCA analysis were performed using a database.

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