Fermented feed for improving natural antibacterial property and oxidation resistance of duck eggs

Fermented feed with a specific formula and a two-stage fermentation process solves the problem of the difficulty in synthesizing active ingredients in egg white from the source in existing technologies. It significantly increases the levels of lysozyme and ovotransferrin in egg white, improves the functionality of egg white and the growth performance of laying ducks, and provides an economical and feasible solution.

CN122350233APending Publication Date: 2026-07-10HUAZHONG AGRI UNIV
0 Cites 0 Cited by

Patent Information

Application Number
CN202610566454.8
Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
Filing Date
2026-04-27
Publication Date
2026-07-10

AI Technical Summary

Technical Problem

Existing technologies have failed to safely and efficiently promote the synthesis and deposition of highly functional antibacterial and antioxidant components in egg white from the source through feed nutrition regulation. This results in cumbersome and costly downstream processing technologies, making it difficult to retain the natural synergistic effect of all active components in egg white.

Method used

Fermented feed using a specific formula and a two-stage fermentation process first involves inoculating with Bacillus for aerobic fermentation, followed by inoculation with lactic acid bacteria and the addition of chitosan oligosaccharides for anaerobic fermentation. This promotes the synthesis and deposition of highly active antibacterial and antioxidant egg white proteins in laying ducks.

Benefits of technology

It significantly increases the content of lysozyme and ovotransferrin in egg white, enhances the natural antibacterial and antioxidant properties of egg white, improves feed palatability and the growth performance of laying ducks, reduces costs, and provides an efficient and economical industrialization path.

✦ Generated by Eureka AI based on patent content.
Patent Text Reader

Abstract

The invention discloses a fermented feed for improving natural antibacterial property and oxidation resistance of duck eggs. The fermented feed is prepared from a fermentation substrate containing the following components in parts by weight through two-stage fermentation: 35-60 parts of corn, 15-30 parts of soybean meal, 5-15 parts of wheat bran, 4-10 parts of rice bran, 5-9 parts of puffed flaxseeds, 2-6 parts of grape seed meal, 1-4 parts of moringa oleifera flavone powder, 0.5-2.5 parts of calcium hydrogen phosphate, 0.5-3 parts of stone powder, 0.1-0.5 part of table salt and 0.1-0.8 part of a compound premix, the two-stage fermentation comprises the steps of firstly inoculating bacillus for aerobic fermentation, then inoculating lactic acid bacteria and adding chitosan oligosaccharide for anaerobic fermentation. According to the method, the content of active proteins such as lysozyme and ovotransferrin in the duck egg white is remarkably increased, the antibacterial performance and the oxidation resistance of the egg white are enhanced, and an efficient and economical technical path is provided for development of high-activity duck egg white raw materials.
Need to check novelty before this filing date? Find Prior Art