Feed additive for improving the flavor of poultry eggs and application thereof

Abstract

The application discloses a feed additive for improving the flavor of poultry eggs and application, and belongs to the technical field of livestock and poultry feed additives. The feed additive comprises, in percentage by mass, 40.4% procyanidins, 11.5% quercetin, and the balance is acceptable adjuvants. In view of the problem of the decrease of the contents of unsaturated fatty acids and flavor precursors in the egg yolk of old laying hens, the application first discloses the synergistic effect of the two in a specific ratio: adding 160 mg / kg of the feed additive in the daily ration can significantly increase the content of phosphatidylserine in the egg yolk, and has an up-regulation trend on the content of phosphatidylethanolamine; the fat taste, butter taste and nut taste of the egg yolk are improved, and the almond taste is reduced; the color of the egg yolk is improved; and the egg laying performance of the old laying hens is improved. The additive can be independently prepared into premix, powder or microcapsule, is suitable for the AAFCO and European Union feed standards, and can be prepared from grape seed / onion skin by-products, and is low in cost and suitable for cross-regional industrial application.

Description

Technical Field

[0001] This invention relates to the field of livestock and poultry feed additives, and in particular to a feed additive for improving the flavor of poultry eggs and its application. Background Technology

[0002] In global egg-laying hen farming, hens are typically culled at 72 weeks of age due to declining egg production, and extending their rearing period to over 100 weeks has become an important strategy for cost reduction and efficiency improvement. However, with increasing age, the content of ω-3 polyunsaturated fatty acids in egg yolks significantly decreases, which not only affects the nutritional value of eggs but also, as an important source of precursors to egg yolk flavor, impacts consumers' experience and acceptance of egg products. Therefore, improving the flavor of egg yolks in older eggs has become a core issue that urgently needs to be addressed to extend the production cycle and increase the added value of egg products.

[0003] Grape seeds and onion skins are major agricultural byproducts generated during winemaking and onion processing. They are rich in natural polyphenolic compounds such as proanthocyanidins and quercetin, exhibiting significant antioxidant, anti-inflammatory, and gut microbiota-regulating effects. Previous studies have shown that adding grape seed or onion skin extracts to feed can improve the production performance of laying hens, enhance antioxidant capacity, and increase eggshell strength. However, current research largely focuses on the effects of single extracts; whether combining them can increase the phospholipid content in egg yolks and enhance the synergistic effect of beneficial yolk flavor compounds remains to be elucidated. Summary of the Invention

[0004] The purpose of this invention is to provide a feed additive and its application to improve the flavor of poultry eggs, in order to solve the technical problems of decreased egg production performance, poor egg quality, and reduced unsaturated fatty acids and flavor substances in eggs in older laying hens during the later stages of egg production.

[0005] To achieve the above objectives, the present invention provides a feed additive for improving the flavor of poultry eggs and its application. The feed additive comprises, by weight percentage: 40.4% proanthocyanidins, 11.5% quercetin, and the remainder being acceptable excipients in feed additives.

[0006] Preferably, the dosage of the feed additive is 160-480 mg / kg.

[0007] Preferably, the improvement of poultry egg flavor includes: reducing the content of flavor compounds with almond flavor in egg yolks and increasing the content of flavor compounds with fatty, buttery, and nutty flavors.

[0008] On the other hand, the present invention also provides the application of the above-mentioned feed additives in improving the production performance of older laying hens.

[0009] Furthermore, the improvement in production performance includes increasing the egg production rate, reducing the feed conversion ratio, and increasing the total number of eggs.

[0010] On the other hand, the present invention also provides the application of the above-mentioned feed additive in increasing the content of phosphatidylserine and phosphatidylethanolamine in egg yolks.

[0011] On the other hand, the present invention also provides the application of the above-mentioned feed additives in improving the quality of eggs from older eggs.

[0012] Furthermore, the improvement of the quality of aged eggs includes enhancing the color of the yolk.

[0013] Therefore, the feed additive for improving the flavor of poultry eggs and its application, as described in this invention, have the following beneficial effects: (1) The feed additive of the present invention can significantly improve the egg production rate of old laying hens, reduce the feed conversion ratio, and increase the total number of eggs and total egg weight.

[0014] (2) The feed additive of the present invention can significantly improve the color of egg yolk, optimize the quality of egg yolk, and increase the content of phosphatidylserine and phosphatidylethanolamine in egg yolk.

[0015] (3) The feed additive of the present invention can increase the content of flavor substances of fat, butter and nuts in egg yolk, reduce the content of flavor substances of almond in egg yolk, and reduce the content of undesirable flavor substances.

[0016] The technical solution of the present invention will be further described in detail below with reference to the accompanying drawings and embodiments. Attached Figure Description

[0017] To more clearly illustrate the technical solutions of the embodiments of the present invention, the drawings used in the description of the embodiments of the present invention will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present invention. For those skilled in the art, other drawings can be obtained based on these drawings without creative effort.

[0018] Figure 1 The effect of adding feed additives containing proanthocyanidins and quercetin to the diet on the lipid composition of egg yolk; Figure 2 The effect of adding feed additives containing proanthocyanidins and quercetin to the diet on the content of phosphatidylethanolamine and phosphatidylserine in egg yolk; where A is phosphatidylethanolamine and B is phosphatidylserine. Figure 3 The effect of adding feed additives containing proanthocyanidins and quercetin to the diet on egg flavor; Figure 4 The effect of adding feed additives containing proanthocyanidins and quercetin to the diet on the content of differential flavor compounds in eggs. Detailed Implementation

[0019] The technical solution of the present invention will be further described below with reference to the accompanying drawings and embodiments.

[0020] To make the objectives, technical solutions, and advantages of this application clearer, more thorough, and more complete, the technical solutions of the present invention will be clearly and completely described below with reference to the accompanying drawings and embodiments. The following detailed descriptions are all illustrations of embodiments, intended to provide further detailed explanation of the present invention. Unless otherwise specified, all technical terms used in this invention have the same meaning as commonly understood by one of ordinary skill in the art to which this application pertains.

[0021] The instruments, equipment, reagents, and materials used in the examples were all obtained commercially.

[0022] Example 1 A feed additive comprising 40.4% proanthocyanidins, 11.5% quercetin, and the balance being dextrin.

[0023] Example 2 Three hundred and twenty healthy 62-week-old Hy-Line Grey hens were randomly divided into four groups, with eight replicates in each group and ten hens in each replicate.

[0024] The control group was fed a basal diet, while the experimental groups were fed a basal diet with 160, 320 and 480 mg / kg of feed additives (group names GSOE160, GSOE320 and GSOE480) added respectively. The experimental chickens had free access to water. Feeding, lighting time, husbandry management and disease prevention measures were carried out in accordance with the "Hy-Line Grey Chicken Husbandry and Management Manual".

[0025] Four groups of Hy-Line Grey hens were placed in well-ventilated, well-lit, regularly disinfected, and freely watered sheds and fed individually in cages for 8 weeks. Daily feed intake and egg production were recorded.

[0026] After the 4th and 8th weeks of the formal experiment, 40 eggs were randomly selected from the eggs produced in each group on the same day, with 5 eggs per replicate, for a total of 160 eggs. The weight, yolk color and Haugh unit of each egg were measured using a multifunctional egg quality analyzer.

[0027] After 8 weeks of feeding, eggs were collected from the experimental hens. One egg was randomly selected from each replicate of each group, for a total of 32 eggs. The hen number and date were marked on the eggs. Fresh eggs from each group were then placed in room temperature tap water, heated to a boil, and kept at a gentle boil for 10 minutes. They were immediately removed and placed in a cold water bath to cool for 10-15 minutes. After peeling, the cooked yolks were separated, flash-frozen in liquid nitrogen, and stored at -80°C for subsequent flavor and lipidomics analysis.

[0028] Flavoromics: HS-SPME headspace solid-phase microextraction (extraction head: DVB / CAR / PDMS; extraction temperature: 60℃, time: 40 min) was used for detection in an Agilent 8890A gas chromatograph, qualitative analysis was performed using the NIST library, and quantitative analysis was performed using the internal standard method.

[0029] Lipidomics: Egg yolk samples stored at -80℃ were thawed on ice, mixed thoroughly, and 50 mg was accurately weighed. Pre-cooled methanol-acetonitrile-water extraction buffer containing an isotope internal standard was added. After tissue homogenization, ice-bath ultrasonic extraction, and low-temperature protein precipitation, the supernatant was collected by high-speed centrifugation at 4℃. Non-targeted lipidomics detection was performed using Vanquish ultra-high performance liquid chromatography tandem with Orbitrap Exploris 120 high-resolution mass spectrometry in both positive and negative ion modes. Lipid qualitative analysis was performed using LipidSearch software, and quantitative correction was performed using an isotope internal standard.

[0030] The effects of adding feed additives to the diet for 1-4 weeks on the laying performance of laying hens are shown in Table 1.

[0031] Table 1. Effects of feed additives on layer production performance in 1-4 week diets.

[0032] Note: Different lowercase letters indicate significant differences. P <0.05.

[0033] Table 1 shows that adding 160 mg / kg and 480 mg / kg of feed additive to the diet can significantly reduce the feed conversion ratio (FCR). P <0.05).

[0034] The effects of adding feed additives to the diet for 5-8 weeks on the laying hen production performance are shown in Table 2.

[0035] Table 2. Effects of feed additives in 5-8 week diets on layer production performance of hens.

[0036] Note: Different lowercase letters indicate significant differences. P <0.05.

[0037] Table 2 shows that adding feed additives to the diet can significantly improve the egg production rate. P <0.05) and reducing the feed conversion ratio ( P <0.05), but adding 160mg / kg and 480mg / kg to the diet can significantly increase the total number of eggs produced ( P <0.05).

[0038] The effects of adding feed additives to the diets for 1-8 weeks on the laying hen production performance are shown in Table 3.

[0039] Table 3. Effects of feed additives in 1-8 week diets on layer chicken production performance.

[0040] Note: Different lowercase letters indicate significant differences. P <0.05.

[0041] Table 3 shows that throughout the entire experimental period, adding 160 mg / kg and 480 mg / kg of feed additives to the diet significantly increased the egg production rate. P <0.05) and total egg production ( P <0.05%, but adding feed additives to the diet can significantly reduce the feed conversion ratio (FCR). P <0.05), which increases the egg production rate by 6.6%-12.0%, the total number of eggs produced by 3.9%-9.0%, and reduces the feed conversion ratio by 6%-12.8%.

[0042] The effects of adding feed additives to the fourth week's diet on egg quality are shown in Table 4.

[0043] Table 4. Effects of feed additives on egg quality in the fourth week's diet.

[0044] Note: Different lowercase letters indicate significant differences. P <0.05.

[0045] Table 4 shows that adding feed additives to the diet can significantly improve egg yolk color ( P <0.05), which enhances the color of egg yolks by 17.5%.

[0046] The effects of adding feed additives to the 8th week's diet on egg quality are shown in Table 5.

[0047] Table 5. Effects of feed additives on egg quality during the 8th week's diet.

[0048] As shown in Table 5, adding feed additives to the diet has no significant impact on egg quality.

[0049] Figure 1 The effect of adding feed additives containing proanthocyanidins and quercetin to the diet on the lipid composition of egg yolk. Figure 1 It is known that adding 160 mg / kg of feed additive to the diet can change the lipid composition of egg yolk, especially the main component of egg yolk lecithin.

[0050] Figure 2 The effects of adding feed additives containing proanthocyanidins and quercetin to the diet on the content of phosphatidylethanolamine and phosphatidylserine in egg yolk were investigated. Figure 2 It can be seen that adding 160 mg / kg of feed additive to the diet significantly increases the phosphatidylserine content in egg yolk, and at the same time has an upward trend in the phosphatidylethanolamine content, resulting in a 36% increase in the phosphatidylserine content in egg yolk.

[0051] Figure 3 The effect of adding feed additives containing proanthocyanidins and quercetin to the diet on egg yolk flavor; by Figure 3 It is known that adding 160 mg / kg of feed additive to the diet can significantly increase the fatty, buttery, and nutty flavors of egg yolks, while reducing the almond flavor.

[0052] Figure 4 The effect of adding feed additives containing proanthocyanidins and quercetin to the diet on the content of differential flavor compounds in eggs. Figure 4 It was found that adding 160 mg / kg of feed additive to the diet significantly increased the content of flavor compounds such as thiazole, 2-propylfuran, 2-octanone, (E,E)-2,4-octadienal, 1-octen-3-ol, and 2-heptadienal in egg yolk. These volatile compounds belong to the aldehyde, alcohol, and ketone classes and are associated with pleasant nutty, fatty, citrus, grassy, ​​and mushroom aromas. Furthermore, adding 160 mg / kg of feed additive to the diet significantly increased the content of unpleasant flavor compounds such as n-dodecane, n-undecane, 1,4-dichlorobenzene, 2-butylfuran, dibutyl ether, and 3-methyldecane. These volatile compounds belong to the hydrocarbon, ether, and benzene classes and are associated with unpleasant, pungent odors.

[0053] In summary, the proanthocyanidins and quercetin of this invention, as feed additives, can significantly increase egg production rate, reduce feed conversion ratio, and significantly improve yolk color. Most importantly, they can reduce the almond flavor of egg yolks and add more fatty, buttery, and nutty flavors.

[0054] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention and not to limit them. Although the present invention has been described in detail with reference to preferred embodiments, those skilled in the art should understand that modifications or equivalent substitutions can still be made to the technical solutions of the present invention, and these modifications or equivalent substitutions cannot cause the modified technical solutions to deviate from the spirit and scope of the technical solutions of the present invention.

Claims

1. A feed additive for improving the flavor of poultry eggs, characterized in that, The feed additives, by weight percentage, comprise: 40.4% proanthocyanidins, 11.5% quercetin, with the remainder being acceptable excipients in feed additives.

2. The feed additive for improving the flavor of poultry eggs according to claim 1, characterized in that: The dosage of the feed additive is 160-480 mg / kg.

3. The feed additive for improving the flavor of poultry eggs according to claim 1, characterized in that, The improvement of poultry egg flavor includes: reducing the content of flavor compounds with almond flavor in egg yolks and increasing the content of flavor compounds with fatty, buttery, and nutty flavors.

4. The application of a feed additive as described in any one of claims 1-3 in improving the production performance of older laying hens.

5. The application according to claim 4, characterized in that: Improving production performance includes increasing egg production rate, reducing feed conversion ratio, and increasing total number of eggs.

6. The use of a feed additive as described in any one of claims 1-3 in increasing the content of phosphatidylserine and phosphatidylethanolamine in egg yolks.

7. The use of a feed additive as described in any one of claims 1-3 in improving the quality of eggs from aged eggs.

8. The application according to claim 7, characterized in that: The improvement of the quality of older eggs includes enhancing the color of the yolk.

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