A baked linseed egg hen feed additive and a preparation method and application thereof

Abstract

The present application relates to the technical field of livestock and poultry feed additive, and discloses a baked flaxseed layer hen feed additive as well as a preparation method and application thereof, which comprises the following components in parts by weight: precision baked flaxseed powder 92-94 parts, and composite antioxidant 6-8 parts; the precision baked flaxseed powder is obtained by crushing flaxseed after baking at 124-126 DEG C for 17-19 minutes. The feed additive breaks through the core contradiction of the traditional baking process, realizes the ultra-high deposition efficiency of Omega-3, improves the production performance of layer hens, and has a simple process and is easy to be industrially produced.

Description

Technical Field

[0001] This invention relates to the field of livestock and poultry feed additives, and in particular to a roasted flaxseed layer hen feed additive, its preparation method, and its application. Background Technology

[0002] Omega-3 polyunsaturated fatty acids (including alpha-linolenic acid (ALA), eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA)) are essential fatty acids for the human body, possessing various important physiological functions such as regulating blood lipids, improving cognition, and protecting vision. Eggs are an ideal natural carrier for humans to obtain Omega-3. By adding ALA-rich flaxseed to laying hen feed, hens can convert ALA into EPA and DHA, which are then accumulated in the eggs, producing functional Omega-3 eggs.

[0003] In existing technologies, using roasted flaxseed to produce Omega-3 eggs is the most mainstream technical approach, but the following three core technical contradictions remain unresolved: (1) The inherent contradictions of the baking process: if the baking temperature is too low, the cell walls of flaxseeds will not be sufficiently destroyed, resulting in low Omega-3 digestibility; if the temperature is too high, Omega-3 will be severely oxidized and lost, and harmful substances will be produced. Existing technologies generally pursue the "highest ALA retention rate after baking", but ignore the optimal balance between digestibility and retention rate.

[0004] (2) Poor oxidation control: Existing technologies usually add antioxidants at any time after baking and grinding, which cannot effectively block the chain oxidation reaction caused by free radicals generated during baking, resulting in less than 60% Omega-3 retention rate in feed during storage.

[0005] (3) The contradiction between the amount of flaxseed added and production performance: The amount of flaxseed added exceeds 5%, which will lead to a decrease in the egg production rate of laying hens and an increase in the feed conversion rate, thus limiting the further increase of Omega-3 content in eggs.

[0006] Therefore, developing a novel roasted flaxseed feed additive that can significantly improve Omega-3 deposition efficiency, solve oxidation problems, and ensure the production performance of laying hens has significant market value and application prospects. Summary of the Invention

[0007] The purpose of this invention is to overcome the above-mentioned technical problems and achieve a high retention rate and high deposition efficiency of Omega-3 in a special feed additive for laying hens by precisely controlling the baking process and the timing of antioxidant treatment. This will promote a significant increase and stable enrichment of Omega-3 in eggs without affecting the laying hen's production performance.

[0008] To achieve the above objectives, the present invention is implemented according to the following technical solution: A roasted flaxseed feed additive for laying hens comprises the following components in parts by weight: 92-94 parts of precisely roasted flaxseed powder and 6-8 parts of compound antioxidant; The precisely roasted flaxseed powder is obtained by pulverizing flaxseeds after roasting them at 124-126℃ for 17-19 minutes.

[0009] Preferably, the preparation process of the precision roasted flaxseed powder is as follows: roast flaxseeds at 124-126℃ for 17-19 minutes; after roasting, remove them and cool them to room temperature in a 4℃ cold air environment; after cooling, grind them to 80-100 mesh within 10 minutes to obtain precision roasted flaxseed powder.

[0010] Specifically, the process for preparing precisely roasted flaxseed flour is as follows: 1. Wash the flax seeds thoroughly and drain off the surface moisture; 2. Place in a hot air circulating oven and bake precisely at 124-126℃ for 17-19 minutes; 3. Once baked, immediately remove from the oven and place in a 4°C cool air chamber to cool rapidly to room temperature; 4. After cooling, grind to 80-100 mesh within 10 minutes to obtain precise roasted flaxseed powder.

[0011] Preferably, the composite antioxidant is a mixture of rosemary extract and vitamin E acetate; the mass ratio of rosemary extract to vitamin E acetate is 1:1.

[0012] Preferably, the rosemary extract has a sarcopenic acid content of ≥60%.

[0013] This invention also includes a method for preparing a roasted flaxseed feed additive for laying hens, comprising the following steps: Within 10 minutes of flaxseed grinding, add the resulting precisely roasted flaxseed powder and compound antioxidants to a mixer and mix at 8-20 rpm for 20-40 minutes. After mixing, seal and package to obtain roasted flaxseed layer hen feed additive.

[0014] The present invention also includes the application of the above-mentioned roasted flaxseed layer hen feed additive or the roasted flaxseed layer hen feed additive prepared by the above-mentioned preparation method in the feeding of layer hens.

[0015] The application process includes the following steps: Add roasted flaxseed feed additive to the basal diet of laying hens at 6% of the basal diet weight, replacing 1%~3% of soybean oil in the basal diet by weight, and feed continuously for 6-10 weeks. Specifically, the application process is as follows: Add 6% roasted flaxseed feed additive to the basal diet of 300-day-old Hy-Line Brown laying hens, replacing 1-3% of the soybean oil in the basal diet, and feed continuously for 6-10 weeks.

[0016] Beneficial effects: (1) It breaks through the core contradiction of traditional baking process: By precisely controlling the critical baking window of 124-126℃ / 17-19 minutes, it breaks the industry's inherent understanding that "the cell wall breaking effect and ALA retention rate cannot be achieved at the same time". While achieving full cell wall breaking of whole flaxseeds, it maintains the ALA heat retention rate at more than 93%, avoiding the risk of excessive degradation caused by high temperature baking from the source. Combined with rapid cooling and instant antioxidant process, it effectively blocks the chain oxidation during storage, and finally achieves a significant increase in the amount of Omega-3 deposited in eggs.

[0017] (2) Achieved ultra-high deposition efficiency of Omega-3: After 8 weeks of continuous feeding, the total Omega-3 content in the eggs reached 648mg / 100g whole egg, which is 1.46 times that of the ordinary roasted flaxseed group, far exceeding the national standard for "rich in Omega-3" (≥300mg / 100g); after 6 weeks of continuous feeding, the DHA content was 213mg / 100g and the EPA content was 25.2mg / 100g, both of which are at the leading level in the industry.

[0018] (3) Improved egg production performance: The application method of replacing part of the soybean oil with 6% addition not only did not lead to a decrease in egg production rate, but also increased the egg production rate by 0.5%, and reduced the feed conversion rate from 2.15 to 2.08, significantly reducing the breeding cost.

[0019] (4) Simple process and easy to industrialize: No complicated coating or puffing equipment is required. It can be achieved simply by optimizing the existing baking process and mixing sequence. The production cost is low and it is suitable for large-scale promotion and application. Detailed Implementation

[0020] The present invention will be further described below with reference to specific embodiments. The illustrative embodiments and descriptions herein are used to explain the present invention, but are not intended to limit the present invention.

[0021] There are no particular restrictions on the source of any raw materials used in this invention; they can be purchased from the market or prepared using conventional methods known to those skilled in the art.

[0022] There are no particular restrictions on the purity of any of the raw materials used in this invention; however, it is preferred to use materials with conventional purity levels used in the field.

[0023] All processes in this invention are referred to by abbreviations that are common abbreviations in the field. Each abbreviation is clear and specific in its relevant application area, and those skilled in the art can understand its conventional process steps based on the abbreviation.

[0024] Example 1 A roasted flaxseed feed additive for laying hens comprises the following components in parts by weight: 93 parts of precisely roasted flaxseed powder, and 7 parts of a compound antioxidant (3.5 parts of rosemary extract and 3.5 parts of vitamin E acetate). In this embodiment, the rosemary extract contains ≥60% carrageenan.

[0025] A method for preparing a roasted flaxseed feed additive for laying hens includes the following steps: 1. Wash the flax seeds thoroughly and drain off the surface moisture; 2. Place in a hot air circulating oven and bake precisely at 125℃ for 18 minutes; 3. Once baked, remove immediately and place in a 4℃ cool air outlet to cool rapidly to room temperature; 4. After cooling, grind to 90 mesh within 8 minutes to obtain precise roasted flaxseed powder; 5. Within 10 minutes after grinding, accurately weigh and roast the flaxseed powder according to the ratio, immediately add the compound antioxidant, and mix in a mixer at 12r / min for 30 minutes; 6. After mixing, seal and package immediately to obtain the feed additive of this embodiment.

[0026] Example 2 The difference between this embodiment and Embodiment 1 is that: 92 parts of precisely roasted flaxseed powder and 8 parts of compound antioxidants (4 parts of rosemary extract and 4 parts of vitamin E acetate); the rest are the same as in Embodiment 1.

[0027] Example 3 The difference between this embodiment and Embodiment 1 is that: 94 parts of precisely roasted flaxseed powder and 6 parts of compound antioxidants (3 parts of rosemary extract and 3 parts of vitamin E acetate); the rest are the same as in Embodiment 1.

[0028] Comparative Example 1 Preparation method of common baking flaxseed meal additive: 1. Wash the flax seeds thoroughly and drain off the surface moisture; 2. Place in a hot air circulating oven and bake at 130℃ for 15 minutes; 3. Remove from the oven immediately after baking and let cool to room temperature; 4. After cooling, grind to 90 mesh within 8 minutes to obtain ordinary roasted flaxseed powder; 5. 24 hours after baking, add 7 parts of compound antioxidant (3.5 parts of rosemary extract and 3.5 parts of vitamin E acetate) to the weighed 93 parts of ordinary roasted flaxseed powder, and mix in a mixer at 12 r / min for 30 minutes; 6. After mixing, seal and package immediately to obtain the feed additive of this comparative ratio.

[0029] Comparative Example 2 The difference between this comparative example and Example 1 is that: 91 parts of precisely roasted flaxseed powder and 9 parts of compound antioxidants (4.5 parts of rosemary extract and 4.5 parts of vitamin E acetate); the rest are the same as in Example 1.

[0030] Comparative Example 3 The difference between this comparative example and Example 1 is that: 95 parts of precisely roasted flaxseed powder and 5 parts of compound antioxidant (2.5 parts of rosemary extract and 2.5 parts of vitamin E acetate); the rest are the same as in Example 1.

[0031] Comparative Example 4 The difference between this embodiment and Embodiment 1 is that the baking is carried out precisely at 110°C for 10 minutes; the rest is the same as Embodiment 1.

[0032] Comparative Example 5 The difference between this embodiment and Embodiment 1 is that it is baked precisely at 110°C for 25 minutes; otherwise, it is the same as Embodiment 1.

[0033] Comparative Example 6 The difference between this embodiment and Embodiment 1 is that the baking is performed precisely at 150°C for 10 minutes; the rest is the same as Embodiment 1.

[0034] Comparative Example 7 The difference between this embodiment and Embodiment 1 is that the baking time is precisely 25 minutes at 150°C; otherwise, it is the same as Embodiment 1.

[0035] Animal experiments verified Experimental Design: 180 healthy, 300-day-old Hy-Line Brown laying hens with similar weights and egg production rates were randomly divided into 3 groups, with 6 replicates per group and 10 hens per replicate. The pre-feeding period was 1 week, and the trial period was 10 weeks. The dietary composition for each group was as follows: Control group (CK): fed a basal diet without any flaxseed products; Control group (B): 6% ordinary roasted flaxseed meal (i.e., the feed additive prepared in Comparative Example 1, which was added at 130℃ / 15min and 24h after roasting with the same compound antioxidant as in Example 1) was added to the basal diet to replace 2% soybean oil in the basal diet; Experimental group (S): 6% of the feed additive prepared in Example 1 by weight of the basal diet was added to the basal diet to replace 2% of the soybean oil in the basal diet; Feeding and management: Three-tiered cage rearing is adopted, with free access to feed and water, 16 hours of light per day, and the house temperature is controlled at 25±3℃. Immunization and disinfection are carried out according to the conventional laying hen feeding and management procedures.

[0036] Detection indicators and methods Omega-3 content detection in eggs: Ten eggs were randomly collected from each replicate at weeks 0, 2, 4, 6, 8, and 10 of the experiment. The contents of ALA, EPA, and DHA in whole eggs were detected by gas chromatography. The total Omega-3 content was the sum of the three.

[0037] Production performance determination: During the experiment, the number of eggs laid, egg weight and feed intake of each group were recorded daily, and the egg production rate and feed conversion rate were calculated.

[0038] Experimental results Changes in total Omega-3 content in eggs at different times Table 1. Changes in total Omega-3 content in eggs of each group over time (unit: mg / 100g whole egg)

[0039] Note: This indicates a significant difference compared to the blank control group (P<0.05); This indicates a highly significant difference compared to the control group (P<0.01). As shown in Table 1, there was no significant difference in Omega-3 content among the eggs in each group before the experiment (P>0.05). From the second week onwards, the Omega-3 content in the eggs of each supplemented group was significantly higher than that of the blank control group (P<0.05), and the experimental group was significantly higher than that of the control group (P<0.01). The experimental group reached the national standard for "rich in Omega-3" (≥300mg / 100g) in the second week, one week earlier than the control group; it reached a peak of 648mg / 100g in the eighth week, which was 1.46 times that of the control group, and remained stable from the sixth to the tenth week.

[0040] Comparison of Omega-3 fatty acid composition in eggs during week 6 Table 2. Omega-3 fatty acid content in eggs of each group during week 6 (unit: mg / 100g whole egg)

[0041] As shown in Table 2, the ALA content in the experimental group eggs was only 21.4% higher than that in the control group, but the EPA and DHA contents increased by 103.2% and 89.6% respectively, indicating that the additive of the present invention significantly improved the conversion efficiency of ALA to EPA and DHA.

[0042] Comparison of laying hen production performance Table 3 Average laying performance of each group of hens during the experiment

[0043] As shown in Table 3, the egg production rate of the control group decreased by 0.5% compared with the blank control group, while the egg production rate of the experimental group increased by 0.5% compared with the blank control group, and the feed conversion rate was also better than that of the control group and the blank control group.

[0044] The flaxseed raw material (unroasted raw flaxseed) used in Example 1, and the roasted flaxseed powder obtained according to the roasting processes of Example 1, Comparative Example 1, Comparative Example 4, Comparative Example 5, Comparative Example 6, and Comparative Example 7 were tested, and the test data are shown in Table 4: Table 4. ALA Retention Rate of Flaxseed Powder under Different Baking Processes

[0045] As shown in Table 4, the ALA retention rate in flaxseed generally decreased with increasing baking temperature and time. Specifically, the ALA retention rate of Example 1, achieved through precise baking, was 93.8%, significantly higher than the medium-high temperature baking group (88.8% for Comparative Example 1 and 83.3% for Comparative Example 6) at temperatures above 130℃. This indicates that the process window effectively controlled the thermal degradation of ALA to an extremely low level. Simultaneously, it was comparable to the retention rate of Comparative Example 5 (93.3%) achieved through low-temperature, long-time baking, but with more precise temperature settings, it achieved more complete cell wall disruption, solving the industry-wide problem of "high retention rate, low utilization rate" in traditional low-temperature baking. This provides a foundation for the efficient deposition of Omega-3 in eggs.

[0046] The technical solutions of the present invention are not limited to the specific embodiments described above. Any technical modifications made in accordance with the technical solutions of the present invention fall within the protection scope of the present invention.

Claims

1. A roasted flaxseed feed additive for laying hens, characterized in that, It includes the following components by weight: 92-94 parts of precision roasted flaxseed powder and 6-8 parts of compound antioxidants; The precisely roasted flaxseed powder is obtained by pulverizing flaxseeds after roasting them at 124-126℃ for 17-19 minutes.

2. The roasted flaxseed feed additive for laying hens according to claim 1, characterized in that: The process for preparing the precision roasted flaxseed powder is as follows: roast the flaxseeds at 124-126℃ for 17-19 minutes; after roasting, remove them and cool them to room temperature in a 4℃ cold air environment; after cooling, grind them to 80-100 mesh within 10 minutes to obtain precision roasted flaxseed powder.

3. The roasted flaxseed feed additive for laying hens according to claim 1, characterized in that: The composite antioxidant is a mixture of rosemary extract and vitamin E acetate; the mass ratio of rosemary extract to vitamin E acetate is 1:

1.

4. The roasted flaxseed feed additive for laying hens according to claim 1, characterized in that: The rosemary extract contains ≥60% carrageenan.

5. The method for preparing a roasted flaxseed feed additive for laying hens according to claims 1-4, characterized in that, Includes the following steps: Within 10 minutes of flaxseed grinding, add the resulting precisely roasted flaxseed powder and compound antioxidants to a mixer and mix at 8-20 rpm for 20-40 minutes. After mixing, seal and package to obtain roasted flaxseed layer hen feed additive.

6. The application of the roasted flaxseed layer hen feed additive according to any one of claims 1-4 or the roasted flaxseed layer hen feed additive prepared by the preparation method according to claim 5 in the feeding of layer hens.

7. The application according to claim 6, characterized in that, Includes the following steps: Add roasted flaxseed feed additive to the basal diet of laying hens at 6% of the basal diet weight, replacing 1% to 3% of soybean oil in the basal diet by weight, and feed continuously for 6-10 weeks.

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