Nutrition additive for prolonging shelf life of eggs and application of nutrition additive

Abstract

The invention belongs to the technical field of livestock and poultry breeding and feed additives, and particularly relates to a nutrition additive for prolonging the shelf life of eggs and application of the nutrition additive. The nutritional additive for prolonging the shelf life of the eggs consists of the following active ingredients in parts by weight: 5-10 parts of compound organic trace elements, 5-30 parts of in-vivo antioxidant compound substances, 10-30 parts of an intestinal health regulator, 0.1-1 part of organic selenium, 1-5 parts of vitamin E, 3-10 parts of vitamin C, 0.1-2 parts of vitamin K2, 30-60 parts of functional fat powder and 5-30 parts of a carrier. According to the additive disclosed by the invention, through scientific compatibility of specific nutrients and in-vivo biotransformation of laying hens, the deterioration resistance of eggs is fundamentally enhanced. After the additive is used, the shelf life of the eggs stored at normal temperature can be prolonged to more than 5 weeks.

Description

Technical Field

[0001] This invention belongs to the field of livestock and poultry breeding and feed additive technology, specifically relating to a nutritional additive for extending the shelf life of eggs and its application, particularly a nutritional additive that improves egg quality and extends egg shelf life by adjusting key nutrients in the diet of laying hens, and its method of use. Background Technology

[0002] Eggs are an important source of nutrition, but their intrinsic quality can decline during storage and distribution due to factors such as moisture evaporation, carbon dioxide loss, and microbial invasion. This manifests as a decrease in Haugh units, an increase in egg white pH, and a weakening of yolk membrane elasticity, leading to a shorter shelf life.

[0003] In existing technologies, methods for extending the shelf life of eggs mainly focus on post-laying processing, such as: (1) Coating preservation: Mineral oil, chitosan, etc. are coated on the surface of the eggshell to seal the pores. However, this method may affect the "breathing" of the egg and has problems such as introducing external pollution, changing the appearance of the eggshell, and low consumer acceptance.

[0004] (2) Refrigeration and preservation: high energy consumption, and once it leaves the cold chain, the quality will deteriorate faster.

[0005] (3) Modified atmosphere packaging: It is costly, complicated to operate, and difficult to popularize.

[0006] In recent years, some studies have attempted to improve egg quality from the source by regulating the nutrition of laying hens. For example, adding vitamin E, selenium, and polyunsaturated fatty acids to the feed. However, these methods generally have the following shortcomings: (1) Single function: Most of them only focus on improving the antioxidant level of egg yolk, and do not take into account many factors such as maintaining the viscosity of egg white and the strength of egg yolk membrane.

[0007] (2) Limited effect: The effect of extending shelf life is not significant, especially under normal temperature storage conditions.

[0008] (3) Synergistic effect unknown: Whether the combination of multiple nutrients can produce synergistic effects is lacking in research and verification.

[0009] Therefore, there is an urgent need in this field to develop a safe and efficient nutritional additive and its corresponding application method that can improve the shelf life of eggs from the inside out. Summary of the Invention

[0010] This invention aims to overcome the drawbacks of existing post-laying processing technologies and the shortcomings of existing nutritional regulation technologies, providing a nutritional additive that can significantly extend the shelf life of eggs. This additive, through the scientific formulation of specific nutrients and biotransformation within the laying hen's body, fundamentally enhances the eggs' resistance to spoilage. This invention also provides a method for using this additive, ensuring its maximum effectiveness through specific feeding protocols.

[0011] This invention discloses a nutritional additive for extending the shelf life of eggs, comprising the following active ingredients in parts by weight: 5-10 parts of complex organic trace elements, 5-30 parts of in vivo antioxidant complex, 10-30 parts of intestinal health regulator, 0.1-1 part of organic selenium, 1-5 parts of vitamin E, 3-10 parts of vitamin C, 0.1-2 parts of vitamin K2, 30-60 parts of functional fat powder, and 5-30 parts of carrier. Preferably, the additive comprises 5-6 parts of complex organic trace elements, 8-10 parts of in vivo antioxidant complex, 10-12 parts of intestinal health regulator, 0.3-0.5 parts of organic selenium, 1-2 parts of vitamin E, 3-5 parts of vitamin C, 0.4-0.8 parts of vitamin K2, 40-60 parts of functional fat powder, and 5-15 parts of carrier.

[0012] The composition of the composite organic trace elements is as follows: 30-40 parts zinc methionine, 30-40 parts manganese methionine, 3-8 parts copper methionine, and 20-30 parts carrier. Preferably, the composition is 30-35 parts zinc methionine, 30-35 parts manganese methionine, 3-5 parts copper methionine, and 25-30 parts carrier.

[0013] The composition of the in vivo antioxidant complex is as follows: 15-30 parts plant polyphenols, 20-40 parts lipoic acid, 10-20 parts resveratrol, and 30-50 parts carrier. Preferably, the in vivo antioxidant complex consists of 8.5% plant polyphenols (8.5% is the total phenol content), 98% lipoic acid, and 98% resveratrol, with 25-30 parts of 8.5% plant polyphenols, 20-25 parts of 98% lipoic acid, 10-15 parts of 98% resveratrol, and 30-35 parts carrier.

[0014] The intestinal health regulator comprises: 15-30 parts lactic acid bacteria, 10-20 parts Bacillus coagulans, 15-30 parts Clostridium butyricum, 10-20 parts Bacillus subtilis, 10-20 parts xylooligosaccharides, 3-5 parts glucose oxidase, and 10-30 parts carrier. Preferably, the composition is: 25-30 parts lactic acid bacteria, 10-15 parts Bacillus coagulans, 15-20 parts Clostridium butyricum, 15-20 parts Bacillus subtilis, 10-15 parts xylooligosaccharides, 3-4 parts glucose oxidase, and 20-30 parts carrier. Among them, the live count of Lactobacillus faecalis was 10-20 billion CFU / g, the live count of Bacillus coagulans was 20-50 billion CFU / g, the live count of Clostridium butyricum was 10-20 billion CFU / g, the live count of Bacillus subtilis was 100-500 billion CFU / g, and the activity of glucose oxidase was 20000 U / g.

[0015] The functional fat powder is composed of: 15-30 parts flaxseed oil, 20-30 parts phospholipid oil, 10-20 parts coconut oil, 15-30 parts red palm oil, and 30-50 parts puffed corn flour. Preferably, the composition is 25-30 parts flaxseed oil, 20-25 parts phospholipid oil, 15-20 parts coconut oil, 20-30 parts red palm oil, and 30-40 parts puffed corn flour.

[0016] The organic selenium is selenomethionine, with a selenium content of 0.2% and a selenomethionine content of 0.5%.

[0017] The carrier is corn cob powder, defatted rice bran, puffed soybean powder, silicon dioxide, or a mixture thereof.

[0018] The method for preparing a nutritional additive for extending the shelf life of eggs is as follows: the active ingredients are thoroughly mixed in proportion.

[0019] To ensure the maximization of the additive's effectiveness, this invention provides a specific feeding protocol: the nutritional additive is added to the complete diet of laying hens, mixed thoroughly, and then fed to healthy laying hens during their laying period; the nutritional additive is added at a rate of 0.5% to 1.5% of the complete diet, and the feeding period is at least 4 weeks. The healthy laying hens are those aged 25-55 weeks.

[0020] Compared with the prior art, the beneficial effects of the present invention are as follows: (1) Source intervention and internal improvement: By regulating nutrition, starting from the source of egg formation, the internal biochemical composition of eggs is improved, making them naturally more resistant to water evaporation, oxidation and microorganisms, with long-lasting effects and no need for post-laying treatment.

[0021] (2) Synergistic effect of multiple targets: Vitamin E + organic selenium: constitute a powerful in vivo antioxidant system, protecting lipids and proteins in egg yolk and egg white from oxidation; organic trace elements + K2: key factors in eggshell formation, not only strengthening the eggshell but also reducing pore moisture loss and watermarked eggs; in vivo antioxidants provide exogenous antioxidants, which work synergistically with the endogenous antioxidant system to further stabilize egg quality. The intestine is the largest immune organ. Intestinal health regulators ensure intestinal health, not only improving the digestibility and absorption of feed but also enhancing the body's immunity, stress resistance, production performance, and egg quality. Functional fat powder improves the fat composition of egg yolk, and its synergistic effect with vitamin E can maintain cell membrane integrity and may enhance the strength of the egg yolk membrane. Vitamin C: not only regenerates vitamin E but also participates in collagen synthesis, which may help improve eggshell membrane quality. The above components, through a specific ratio that is not obvious, produce a synergistic effect, far exceeding the effect of a single component or simple superposition.

[0022] (3) Safe and convenient: All ingredients are nutrients that are permitted to be added to feed, making them safe and reliable. The method of use is simple; just mix it into the daily ration for regular feeding, making it easy to promote in farms.

[0023] (4) Significant effect: After using the additives described in this section, the shelf life of eggs stored at room temperature (25±2℃) can be extended to more than 5 weeks (Haugh units>60), which is significantly better than the blank control group and the single additive group. Attached Figure Description

[0024] Figure 1 The graph shows the change in Haugh units of eggs in Example 1, Comparative Example 1, and the blank control group during storage at 25°C. Figure 2 The graph shows the weight loss rate of eggs in Example 1, Comparative Example 1, and the blank control group during storage at 25°C. Detailed Implementation

[0025] The present invention will be further described below with reference to embodiments, but the scope of protection of the present invention is not limited thereto.

[0026] Example 1 A nutritional additive for extending the shelf life of eggs, comprising the following active ingredients in parts by weight: 5.6 parts of complex organic trace elements, 9.2 parts of in vivo antioxidant complex, 11.2 parts of intestinal health regulator, 0.35 parts of organic selenium, 1.5 parts of vitamin E, 12 parts of vitamin C, 0.6 parts of vitamin K2, 50 parts of functional fat powder, and 9.55 parts of carrier.

[0027] The composition of the composite organic trace elements is as follows: 30 parts zinc methionine, 30 parts manganese methionine, 3 parts copper methionine, and 20 parts carrier.

[0028] The composition of the in vivo antioxidants is as follows: 15 parts plant polyphenols, 20 parts lipoic acid, 10 parts resveratrol, and 30 parts carrier.

[0029] The intestinal health regulator is composed of: 15 parts lactic acid bacteria, 10 parts Bacillus coagulans, 15 parts Clostridium butyricum, 10 parts Bacillus subtilis, 10 parts xylooligosaccharides, 3 parts glucose oxidase, and 15 parts carrier.

[0030] The functional fat powder is composed of: 20 parts flaxseed oil, 20 parts phospholipid oil, 15 parts coconut oil, 20 parts red palm oil, and 40 parts puffed corn flour.

[0031] The carrier is corn cob powder.

[0032] Example 2 A nutritional additive for extending the shelf life of eggs, comprising the following active ingredients in parts by weight: 10 parts of complex organic trace elements, 30 parts of in vivo antioxidant complex, 30 parts of intestinal health regulator, 1 part of organic selenium, 5 parts of vitamin E, 10 parts of vitamin C, 2 parts of vitamin K2, 60 parts of functional fat powder, and 30 parts of carrier.

[0033] The composition of the composite organic trace elements is as follows: 40 parts zinc methionine, 40 parts manganese methionine, 8 parts copper methionine, and 30 parts carrier.

[0034] The composition of the in vivo antioxidants is as follows: 30 parts plant polyphenols, 40 parts lipoic acid, 20 parts resveratrol, and 50 parts carrier.

[0035] The intestinal health regulator is composed of: 30 parts lactic acid bacteria, 20 parts Bacillus coagulans, 30 parts Clostridium butyricum, 20 parts Bacillus subtilis, 20 parts xylooligosaccharides, 5 parts glucose oxidase, and 30 parts carrier.

[0036] The functional fat powder is composed of: 30 parts flaxseed oil, 30 parts phospholipid oil, 15 parts coconut oil, 30 parts red palm oil, and 50 parts puffed corn flour.

[0037] The carrier is defatted rice bran.

[0038] Example 3 A nutritional additive for extending the shelf life of eggs, comprising the following active ingredients in parts by weight: 8 parts of complex organic trace elements, 18 parts of in vivo antioxidant complex, 20 parts of intestinal health regulator, 0.5 parts of organic selenium, 3 parts of vitamin E, 6 parts of vitamin C, 1 part of vitamin K2, 50 parts of functional fat powder, and 25 parts of carrier.

[0039] The composition of the composite organic trace elements is as follows: 35 parts zinc methionine, 32 parts manganese methionine, 6 parts copper methionine, and 25 parts carrier.

[0040] The composition of the in vivo antioxidants is as follows: 25 parts plant polyphenols, 30 parts lipoic acid, 15 parts resveratrol, and 40 parts carrier.

[0041] The intestinal health regulator is composed of: 20 parts lactic acid bacteria, 15 parts Bacillus coagulans, 25 parts Clostridium butyricum, 15 parts Bacillus subtilis, 15 parts xylooligosaccharides, 3.5 parts glucose oxidase, and 18 parts carrier.

[0042] The functional fat powder is composed of: 15 parts flaxseed oil, 25 parts phospholipid oil, 10 parts coconut oil, 15 parts red palm oil, and 30 parts puffed corn flour.

[0043] The carrier is puffed soybean powder.

[0044] Experimental Example (1) Experimental design and grouping: Example group: Hy-Line Brown laying hens (40 weeks old) were fed the additive of Example 1 of the present invention at 1% of the complete diet for 6 weeks.

[0045] Comparative Example 1: 100 mg / kg 0.5% selenomethionine + 20 mg / kg vitamin E were added to the basal diet (equivalent to the amount of organic selenium and vitamin E in the Example 1 group).

[0046] Comparative Example 2: 500 mg / kg of plant polyphenols were added to the basal diet (equivalent to the amount of polyphenols in the Example Group).

[0047] Blank control group: fed a basal diet without any additives.

[0048] Basic diet formulation (percentage): Corn 65.15% : Soybean meal 24% : Limestone 9% : Dicalcium phosphate 0.6% : Sodium chloride 0.25% : Laying hen premix 1% (2) Preparation of additives: According to the specified ratio, the following ingredients are mixed for 3 minutes until homogeneous: 5.6 parts of compound organic trace elements, 9.2 parts of in vivo antioxidant complex, 11.2 parts of intestinal health regulator, 0.35 parts of organic selenium, 1.5 parts of vitamin E, 12 parts of vitamin C, 0.6 parts of vitamin K2, 50 parts of functional fat powder, and 9.55 parts of carrier. This yields the additive of the present invention.

[0049] (3) Feeding and sampling: All groups of laying hens were raised under the same conditions. At the end of the 6th week after the start of the feeding trial, 200 fresh eggs were randomly collected from each group and stored in a 25°C constant temperature and humidity chamber to determine shelf life indicators.

[0050] Table 1. Haugh units of eggs stored at 25°C for different times in each group. (Note: Hough units > 72 are grade AA, 60-72 are grade A, and < 60 are grade B. Usually, HU > 60 is taken as the end of the shelf life.) Conclusion: From Table 1 and Figure 1 It can be seen that the Haugh unit of the eggs in the example group remained at 65.3 (Grade A quality) after 5 weeks of storage, while the Haugh units of the comparative examples and the blank control group had dropped below Grade A standard after 4 weeks. This indicates that the compound additive of the present invention has a synergistic effect and can significantly delay the decline in egg white quality.

[0051] Table 2. Weight loss (%) of eggs in each group after storage at 25°C for different times Conclusion: From Table 2 and Figure 2 It can be seen that the weight loss rate of eggs in the example group was the lowest at all time points, indicating that the additive of the present invention can effectively reduce the moisture evaporation of eggs during storage, which is due to its possible improvement effect on the eggshell membrane and eggshell structure.

Claims

1. A nutritional additive for extending the shelf life of eggs, characterized in that, It is composed of the following active ingredients in parts by weight: 5-10 parts of complex organic trace elements, 5-30 parts of in vivo antioxidant complex, 10-30 parts of intestinal health regulator, 0.1-1 part of organic selenium, 1-5 parts of vitamin E, 3-10 parts of vitamin C, 0.1-2 parts of vitamin K2, 30-60 parts of functional fat powder, and 5-30 parts of carrier.

2. The nutritional additive for extending the shelf life of eggs according to claim 1, characterized in that, The composition of the composite organic trace elements by weight is as follows: 30-40 parts zinc methionine, 30-40 parts manganese methionine, 3-8 parts copper methionine, and 20-30 parts carrier.

3. A nutritional additive for extending the shelf life of eggs according to claim 1, characterized in that, The composition of the in vivo antioxidant complex, by weight, is as follows: 15-30 parts of plant polyphenols, 20-40 parts of lipoic acid, 10-20 parts of resveratrol, and 30-50 parts of carrier.

4. A nutritional additive for extending the shelf life of eggs according to claim 1, characterized in that, The intestinal health regulator, by weight, comprises: 15-30 parts of lactic acid bacteria, 10-20 parts of Bacillus coagulans, 15-30 parts of Clostridium butyricum, 10-20 parts of Bacillus subtilis, 10-20 parts of xylooligosaccharides, 3-5 parts of glucose oxidase, and 10-30 parts of carrier.

5. A nutritional additive for extending the shelf life of eggs according to claim 1, characterized in that, The functional fat powder is composed of the following components by weight: 15-30 parts flaxseed oil, 20-30 parts phospholipid oil, 10-20 parts coconut oil, 15-30 parts red palm oil, and 30-50 parts puffed corn flour.

6. A nutritional additive for extending the shelf life of eggs according to claim 1, characterized in that, The organic selenium is selenomethionine, with a selenium content of 0.2% and a selenomethionine content of 0.5%.

7. A nutritional additive for extending the shelf life of eggs according to claim 1, characterized in that, The carrier is corn cob powder, defatted rice bran, puffed soybean powder, silicon dioxide, or a mixture thereof.

8. A method for preparing the nutritional additive for extending the shelf life of eggs as described in claim 1, characterized in that, The active ingredients are mixed thoroughly in the specified proportions to obtain the final product.

9. The method of using the nutritional additive for extending the shelf life of eggs as described in claim 1, characterized in that, The nutritional additive is added to the complete diet of laying hens, mixed evenly, and then fed to healthy laying hens in the laying period; the nutritional additive is added at a rate of 0.5% to 1.5% of the complete diet, and the feeding period is at least 4 weeks.

10. The method of using the nutritional additive for extending the shelf life of eggs as described in claim 1, characterized in that, The healthy laying hens mentioned are healthy laying hens aged 25-55 weeks.

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