Method for producing poultry egg, poultry egg, and poultry feed

Abstract

To provide novel technology for obtaining a poultry egg to which a new flavor has been imparted.SOLUTION: The present invention is a method for producing a poultry egg having an improved flavor, the method comprising a step of feeding poultry with feed in which a milk raw material including fermented milk and / or butter is blended.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a method for producing poultry eggs, poultry eggs produced by said method, and poultry feed used for the production of said poultry eggs. [Background technology]

[0002] Conventionally, poultry eggs with distinctive flavors, nutrients, etc. have been produced by devising a feed composition for poultry such as chickens. For example, Patent Document 1 discloses a method for raising chickens, in which laying hens or meat hens are fed a basal feed and a chicken feed containing a vegetable powder containing any one of shiso, komatsuna, and spinach, and a specified amount of peptide iron and vitamin C, and the iron contained in the vegetables is transferred to the eggs or meat.

[0003] In addition, Patent Document 2 describes a compound having a carbon number of C9 to C 12 It is described that the flavor of chicken eggs can be improved by blending a flavoring agent containing saturated aliphatic lactones and vanillins, dried whey, and sesame oil cake into chicken feed. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Patent No. 7133824 [Patent Document 2] Patent No. 2775043 Summary of the Invention [Problem to be solved by the invention]

[0005] In view of the above-mentioned prior art, an object of the present invention is to provide a novel technique for obtaining poultry eggs imparted with a new flavor. [Means for solving the problem]

[0006] In order to solve the above problems, the present inventors have conducted intensive research with the aim of imparting a milk-like flavor as a new flavor to poultry eggs. The present invention that solves the above problems is as follows.

[0007] [1] A method for producing poultry eggs with improved flavor, comprising the step of feeding poultry feed containing a dairy ingredient including fermented milk and / or butter. By using feed containing fermented milk and / or butter as dairy ingredients, poultry eggs with a characteristic milk-derived flavor can be obtained.

[0008] Moreover, a preferred embodiment of the present invention is as follows. [2] The production method described in [1], wherein the dairy raw material includes whey. By using a diet containing whey along with cultured milk and / or butter, poultry eggs with a balanced flavor can be obtained.

[0009] [3] The production method described in [1] or [2], wherein the dairy raw material includes skim milk powder. By using feed containing skim milk powder, a mellow flavor can be added to poultry eggs.

[0010] [4] The dairy raw material includes fermented milk and whey, The method according to any one of [1] to [3], wherein the content of the whey relative to the fermented milk is 1 to 8 times in terms of mass. By using such a form, it is possible to obtain eggs with a good balance between the sour taste derived from the fermented milk and the milky flavor derived from the whey.

[0011] [5] The dairy ingredients include fermented milk and skim milk powder, The method according to any one of [1] to [4], wherein the content of the skim milk powder relative to the fermented milk is 0.3 to 5 times in terms of mass. By using such a form, the mellowness of the skim milk powder, combined with the sourness derived from the fermented milk, makes it possible to obtain eggs with a balanced flavor.

[0012] [6] The production method described in any one of [1] to [5], wherein the dairy ingredients include butter and whey. By using such a form, it is possible to obtain a novel egg having a rich flavor with a moderate milk flavor added.

[0013] [7] The production method described in [6], wherein the content of the whey relative to the butter is 0.5 to 5 times, in terms of mass. By setting the whey content relative to butter within the above range, eggs can be obtained that retain the rich flavor derived from butter and also have a pleasant milk flavor.

[0014] [8] The production method described in any one of [2] to [7], wherein the whey content in the feed is 20 to 80 mass% relative to the total mass of the dairy raw materials. By using the above-mentioned form, it is possible to obtain poultry eggs imparted with a desirable milk flavor. Furthermore, when feed containing a mixture of multiple dairy ingredients is used, it is possible to obtain eggs that have a uniform flavor and that favorably exhibit the flavors of other dairy ingredients such as fermented milk and butter.

[0015] [9] The production method described in any one of [1] to [8], wherein the dairy raw material contains a dairy flavoring. By using feed containing dairy flavorings, it is possible to impart a desirable milk flavor to the eggs.

[0016]

[10] A poultry egg produced by the production method described in any one of [1] to [9].

[0017]

[11] The poultry egg described in

[10] , which is a chicken egg.

[0018]

[12] Poultry feed containing dairy ingredients including fermented milk and / or butter. By using poultry feed containing fermented milk and / or butter, it is possible to obtain poultry eggs with a characteristic milk-derived flavor. Effect of the Invention

[0019] According to the present invention, a novel technique for obtaining poultry eggs imparted with a new flavor can be provided. More specifically, according to the present invention, poultry eggs imparted with a milk-derived flavor can be produced. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0020] The method for producing flavor-improved poultry eggs of the present invention includes the step of feeding poultry a feed containing a dairy ingredient.

[0021] In the present invention, poultry refers to commercial birds raised by humans, including chickens, turkeys, quails, geese, pheasants, ducks, etc. In the present invention, the poultry is preferably chickens.

[0022] <Feed> The dairy raw materials to be blended in the feed used in the poultry egg production method of the present invention will be described in detail below.

[0023] (1) Fermented milk The dairy raw material used in the present invention preferably comprises fermented milk. By feeding poultry with feed containing fermented milk, eggs with a clean, slightly sour aftertaste can be obtained.

[0024] In the present invention, fermented milk refers to milk or milk containing an equivalent or greater amount of non-fat milk solids that has been fermented with lactic acid bacteria or yeast to form a paste or liquid, or to a product that has been frozen. It also includes processed products fermented with lactic acid bacteria or yeast, or beverages that use this as the main ingredient (dairy lactic acid bacteria beverages).

[0025] The fermented milk used in the present invention may be in any form, such as a solid, paste, or liquid, but is preferably in the form of a solid powder from the viewpoint of incorporation into feed. In the present invention, it is preferable to use fermented milk obtained by lactic acid fermentation of skim milk powder.

[0026] The content (dry mass) of the fermented milk is preferably 0.05% by mass or more, more preferably 0.08% by mass or more, and even more preferably 0.09% by mass or more, based on the total amount of the feed. In addition, the content of fermented milk is preferably 0.5 mass% or less, more preferably 0.3 mass% or less, even more preferably 0.25 mass% or less, even more preferably 0.20 mass% or less, and particularly preferably 0.15 mass% or less, relative to the total amount of feed. By feeding poultry with feed containing fermented milk within the above range, eggs with a clean aftertaste and a slight sourness can be obtained.

[0027] The content (dry mass) of fermented milk relative to the total mass of dairy raw materials in the feed is preferably 10 mass% or more, more preferably 11 mass% or more, even more preferably 12 mass% or more, and particularly preferably 13 mass% or more. The content of fermented milk (dry mass) relative to the total mass of the dairy raw materials in the feed is preferably 35 mass% or less, more preferably 30 mass% or less, more preferably 28 mass% or less, more preferably 25 mass% or less, even more preferably 20 mass% or less, and particularly preferably 15 mass% or less. By using feed containing fermented milk within the above range, eggs can be obtained that have the clean aftertaste and slight sourness that fermented milk has, even when other dairy ingredients are also included.

[0028] As the fermented milk, commercially available products can be used, and for example, fermented powder FD-R (manufactured by Tsukuba Dairy Industry Co., Ltd.), yogurt powder YP-A (manufactured by Morinaga Milk Industry Co., Ltd.), and Neulact FS (manufactured by Asahi Group Foods Co., Ltd.) can be suitably used.

[0029] (2) Butter The dairy ingredients used in the present invention preferably include butter. By using feed containing butter, the eggs can be given a buttery flavor and a rich texture.

[0030] The butter in the present invention is prepared by rolling fat particles obtained from raw milk, cow's milk or special cow's milk. In the present invention, the butter preferably has a milk fat content of 80% or more.

[0031] The butter used in the present invention may be in any form, such as a solid, pasty, or liquid form, but is preferably in a solid powder form from the viewpoint of being incorporated into feed. In addition, commercially available butter can be used.

[0032] The butter content (dry mass) is preferably 0.1 mass% or more, more preferably 0.2 mass% or more, more preferably 0.3 mass% or more, even more preferably 0.4 mass% or more, and particularly preferably 0.45 mass% or more, based on the total amount of feed. Furthermore, the butter content (dry mass) is preferably 1.0 mass% or less, more preferably 0.8 mass% or less, even more preferably 0.6 mass% or less, and particularly preferably 0.55 mass% or less, based on the total amount of the feed. By using feed containing butter in the above range, it is possible to impart a buttery flavor to the eggs, giving them a rich texture.

[0033] The butter content (dry mass) relative to the total mass of the dairy ingredients in the feed is preferably 10% by mass or more, more preferably 15% by mass or more, more preferably 20% by mass or more, even more preferably 25% by mass or more, and particularly preferably 30% by mass or more. The butter content (dry mass) relative to the total mass of the dairy ingredients in the feed is preferably 60 mass% or less, more preferably 55 mass% or less, even more preferably 53 mass% or less, and particularly preferably 50 mass% or less. By using feed containing butter within the above range, when other dairy ingredients are mixed in, it is possible to impart a rich flavor to the eggs without compromising the flavor derived from the other dairy ingredients.

[0034] (3) Whey The dairy ingredient used in the present invention preferably comprises whey. Feeding poultry a diet containing whey can give eggs a milky flavor, and feeding whey to poultry with other dairy ingredients can improve the balance of flavors.

[0035] In the present invention, whey refers to a water-soluble component that is separated from milk when fat, casein, fat-soluble vitamins, etc. are removed. Whey contains whey protein, lipids, lactose, minerals (ash), water, etc.

[0036] The whey used in the present invention may be in any form, such as a solid, paste, or liquid, but is preferably in the form of a solid powder from the viewpoint of incorporation into feed. In the present invention, cheese whey, casein whey, yogurt whey, etc. can be used.

[0037] The whey content (dry mass) is preferably 0.1 mass% or more, more preferably 0.2 mass% or more, more preferably 0.25 mass% or more, more preferably 0.3 mass% or more, even more preferably 0.35 mass% or more, and particularly preferably 0.4 mass% or more, based on the total amount of the feed. Furthermore, the whey content (dry mass) is preferably 1.0 mass% or less, more preferably 0.8 mass% or less, even more preferably 0.6 mass% or less, and particularly preferably 0.55 mass% or less, based on the total amount of the feed. By using feed containing whey in the above range, it is possible to impart a milky flavor to eggs.

[0038] The whey content (dry mass) relative to the total mass of the dairy raw materials in the feed is preferably 20 mass% or more, more preferably 30 mass% or more, more preferably 35 mass% or more, even more preferably 40 mass% or more, and particularly preferably 50 mass% or more. The whey content (dry mass) relative to the total mass of the dairy raw materials in the feed is preferably 80 mass% or less, more preferably 78 mass% or less, even more preferably 75 mass% or less, and particularly preferably 70 mass% or less. By using feed containing whey within the above range, it is possible to provide a base milk flavor and obtain eggs that optimally exhibit the flavors of other dairy ingredients such as fermented milk and butter.

[0039] As the whey, a commercially available product can be used, and for example, whey powder (manufactured by Morinaga Milk Industry Co., Ltd.) can be preferably used.

[0040] (4) Skim milk powder The dairy ingredient used in the present invention preferably comprises non-fat powdered milk (skim milk). The term "skim milk powder" as used herein refers to milk that has been powdered by removing milk fat and water. By feeding poultry with feed containing skim milk powder, eggs with a smooth flavor can be obtained. In the present invention, "mellowness" refers to a smooth taste and a rounded flavor without any harshness.

[0041] The content (dry mass) of skim milk powder relative to the total amount of the feed is preferably 0.05% by mass or more, more preferably 0.08% by mass or more, and even more preferably 0.09% by mass or more. In addition, the content of skim milk powder (dry mass) relative to the total amount of feed is preferably 0.5 mass% or less, more preferably 0.3 mass% or less, even more preferably 0.25 mass% or less, even more preferably 0.20 mass% or less, and particularly preferably 0.15 mass% or less. By using feed containing skim milk powder in the above range, a mellow flavor can be imparted to the eggs.

[0042] The content (dry mass) of skim milk powder relative to the total mass of the dairy ingredients in the feed is preferably 10 mass% or more, more preferably 11 mass% or more, even more preferably 12 mass% or more, and particularly preferably 13 mass% or more. The content (dry mass) of skim milk powder relative to the total mass of the dairy ingredients in the feed is preferably 40 mass% or less, more preferably 35 mass% or less, more preferably 30 mass% or less, more preferably 25 mass% or less, even more preferably 20 mass% or less, and particularly preferably 15 mass% or less. By using feed containing skim milk powder within the above range, when other dairy ingredients are mixed in, a mellowness can be added, resulting in a unified flavor.

[0043] (5)Fragrance The dairy raw material used in the present invention preferably contains a dairy flavoring. By using a feed containing a dairy flavoring, a desirable milk flavor can be imparted to the eggs.

[0044] The content of the dairy flavoring is preferably 0.001% by mass or more, more preferably 0.01% by mass or more, even more preferably 0.02% by mass or more, and particularly preferably 0.025% by mass or more, based on the total amount of the feed. The content of the dairy flavoring is preferably 0.05% by mass or less, more preferably 0.04% by mass or less, and even more preferably 0.035% by mass or less, based on the total amount of the feed.

[0045] As the dairy flavoring, a flavor can be used, and for example, a milk flavor can be preferably used.

[0046] Preferred forms of the feed (feed A and feed B) used in the production method of the present invention will be described in detail below.

[0047] (Feed A) Feed A contains fermented milk as a dairy ingredient. By feeding poultry with Feed A containing fermented milk, eggs with a moderate sour taste can be obtained.

[0048] Preferably, feed A contains whey in addition to fermented milk. By including fermented milk and whey, the eggs of poultry fed the feed can be imparted with the sour taste derived from the fermented milk and the milky flavor derived from the whey.

[0049] In feed A, the content of whey relative to the fermented milk, calculated by mass, is preferably 1 or more, more preferably 2 or more, more preferably 3 or more, even more preferably 4 or more, and particularly preferably 4.5 or more. In addition, in feed A, the content of whey relative to the fermented milk is preferably 8 times or less, more preferably 6 times or less, even more preferably 5.5 times or less, and particularly preferably 5 times or less, calculated by mass. In addition, in feed A, the content of whey relative to the fermented milk, in terms of mass, is preferably 1 to 8 times, more preferably 1 to 6 times, more preferably 2 to 5.5 times, more preferably 3 to 5.5 times, even more preferably 4 to 5.5 times, and particularly preferably 4.5 to 5 times. By setting the content of whey relative to the fermented milk within the above range, eggs having a good balance between the sourness derived from the fermented milk and the milky flavor derived from the whey can be obtained.

[0050] More preferably, feed A contains skim milk powder in addition to fermented milk and whey. By including skim milk powder in addition to fermented milk and whey, a mellow flavor is added to the eggs of poultry fed the feed, resulting in eggs with a balanced flavor.

[0051] In feed A, the content of skim milk powder relative to the fermented milk, calculated by mass, is preferably 0.3 times or more, more preferably 0.5 times or more, more preferably 0.6 times or more, even more preferably 0.7 times or more, and particularly preferably 0.8 times or more. In addition, in feed A, the content of skim milk powder relative to the fermented milk is preferably 5 times or less, more preferably 3 times or less, even more preferably 2 times or less, and particularly preferably 1.5 times or less, calculated by mass. In addition, in feed A, the content of skim milk powder relative to the fermented milk, calculated by mass, is preferably 0.3 to 5 times, more preferably 0.5 to 3 times, more preferably 0.6 to 3 times, even more preferably 0.7 to 2 times, and particularly preferably 0.8 to 1.5 times. By setting the content of skim milk powder relative to the fermented milk within the above range, it is possible to obtain eggs having a balanced flavor that combines the mellow effect of the skim milk powder with the sourness derived from the fermented milk.

[0052] In feed A, the content of skim milk powder relative to whey, calculated by mass, is preferably 0.05 times or more, more preferably 0.08 times or more, more preferably 0.1 times or more, even more preferably 0.15 times or more, and particularly preferably 0.2 times or more. In addition, in Feed A, the content of skim milk powder relative to the whey is preferably 2 times or less, more preferably 1.5 times or less, and even more preferably 1 time or less, calculated on a mass basis. In addition, in feed A, the content of skim milk powder relative to the whey, calculated by mass, is preferably 0.05 to 2 times, more preferably 0.08 to 2 times, more preferably 0.1 to 2 times, even more preferably 0.15 to 1.5 times, and particularly preferably 0.2 to 1 time.

[0053] It is preferable that Feed A further contains a dairy flavoring. Suitable examples of the dairy flavoring include milk flavor.

[0054] (Feed B) Feed B contains butter as a dairy ingredient. By feeding poultry with feed B containing butter, eggs having a buttery flavor and improved richness can be obtained.

[0055] More preferably, feed B contains whey as a dairy ingredient. By feeding poultry with feed B containing butter and whey, a novel egg having a rich flavor with an appropriate milk flavor can be obtained.

[0056] In feed B, the content of whey relative to the butter is preferably 0.5 or more, more preferably 0.6 or more, even more preferably 0.8 or more, and particularly preferably 1.0 or more, calculated by mass. In addition, in feed B, the whey content relative to the butter, in terms of mass, is preferably 5 times or less, more preferably 4 times or less, more preferably 3 times or less, even more preferably 2.5 times or less, and particularly preferably 2 times or less. In addition, in feed B, the content of whey relative to the butter, in terms of mass, is preferably 0.5 to 5 times, more preferably 0.6 to 4 times, more preferably 0.8 to 3 times, more preferably 0.8 to 2.5 times, even more preferably 1 to 2.5 times, and particularly preferably 1 to 2 times. By setting the whey content relative to butter within the above range, eggs can be obtained that retain the rich flavor derived from butter and also have a milky flavor.

[0057] The feed used in the present invention can be produced by mixing the above-mentioned dairy ingredients with a basal feed and processing it by an existing method. The basal feed used is not particularly limited, and any basal feed generally available on the market can be used. For example, animal feed ingredients such as meal, fish meal, and shells, grains such as rice, rice bran, bran, whole wheat flour, corn, and soybean meal and processed grains thereof, animal fats and oils, vegetable fats and oils, or mixtures thereof can be used.

[0058] <Poultry farming> Poultry breeding can be appropriately changed taking into consideration the type, growth stage, shipping time, etc. of poultry. When chickens are used as poultry, the feed according to the present invention is preferably fed to laying hens in their adult stage. There is no particular limit to the age of the poultry to be bred, but when chickens are used, the age of the laying hens is preferably within the range of 150 to 600 days. It is also preferable to feed adult chickens continuously for at least two weeks.

[0059] There is no particular limitation on the feeding method, and ad libitum feeding, restricted feeding, etc. can be selected as desired. There is also no limitation on the form of the feed, and any of mash feed, pellet feed, and crumble feed can be used.

[0060] The poultry eggs obtained by the present invention have excellent flavor whether they are raw eggs or boiled eggs. Therefore, when they are raw eggs, they can be suitably used as eggs for egg-topped rice. In addition, the poultry eggs obtained by the present invention can be used as processed egg products by processing them in any manner.

[0061] The present invention also relates to poultry eggs produced by the above-mentioned method for producing poultry eggs. The poultry eggs are preferably chicken eggs. By using the above-mentioned method for producing poultry eggs, poultry eggs with improved flavor can be obtained. EXAMPLES

[0062] The present invention will be described in more detail below with reference to examples, but the technical scope of the present invention is not limited to the following examples.

[0063] Unless otherwise specified, the amount of dairy ingredients in the following test examples is the amount (parts by mass) of dairy ingredients per 100 parts by mass of feed ingredients other than dairy ingredients. In addition, in the table below, the notation "raw material 2" relative to "raw material 1" indicates the ratio (times) of the mass of "raw material 2" when the mass of "raw material 1" is taken as the standard (1).

[0064] In addition, among the dairy ingredients used in the following test examples, whey, skim milk powder, and butter were used in dry powder form. Of these, Newlact FS (manufactured by Asahi Group Foods Co., Ltd.) was used as the fermented milk. Milk flavor was used as the flavoring.

[0065] The feed used in the following test examples was prepared by mixing the basal feed with the dairy ingredients and other colorings shown in the table. The basal feed was a mixture of corn, DDGS, soybean meal, rapeseed meal, etc.

[0066] <Test Example 1> A feeding test was conducted by feeding 10 adult chickens in one section with feed containing the dairy ingredients shown in Table 1 below. The feeding test was conducted in the test chicken coop from June 10 to June 30, 2022, and a sensory evaluation was conducted using eggs two weeks after the start of feeding.

[0067] The sensory evaluation was carried out by eight evaluators who specialize in eggs, who evaluated the change in the flavor of the eggs compared to the feed used in Comparative Example 1 (feed containing only whey). The results are shown in Table 1. There was no variation in the evaluations between the evaluators, and the evaluation results of each evaluator showed similar trends.

[0068] [Table 1]

[0069] As shown in Table 1, the eggs obtained by feeding the feed of Example 1 containing fermented milk and whey as dairy ingredients had a moderate sourness and a mellow milk flavor. When the feed of Example 3, which contains fermented milk and whey and also skim milk powder, was used, the eggs had a mellower flavor and a richer taste. Furthermore, the eggs obtained from chickens fed the feed of Example 2, which contained whey and butter as dairy ingredients, had a buttery flavor even in the raw egg yolk. In this way, by using feed containing fermented milk or butter as a dairy ingredient, it was possible to impart a new flavor to poultry eggs.

[0070] <Test Example 2> A feeding test was conducted by feeding 10 adult chickens in one section with feed containing the dairy ingredients shown in Table 2 below. The feeding test was conducted in the test chicken coop from August 17 to September 2, 2022, and a sensory evaluation was conducted using eggs two weeks after the start of feeding.

[0071] [Table 2]

[0072] The sensory evaluation was carried out by nine evaluators who specialize in eggs, who evaluated the change in flavor of the eggs compared to the feed of Comparative Example 1' (feed containing only whey). The sensory evaluation consisted of five items: sweetness of the egg, richness, aftertaste, color, and overall evaluation. Each evaluator rated each item on a five-point scale (-2, -1, 0, 1, 2), and then calculated the average of the evaluation scores for each item. The overall evaluation was a comprehensive evaluation that judged the overall desirability of the flavor. The results are shown in Table 3. The average evaluation scores by the evaluators represent the tendency of the evaluation for each item.

[0073] [Table 3]

[0074] As shown in Table 3, Example 1', which used a feed containing fermented milk and whey as dairy ingredients, gave a higher overall evaluation of the eggs obtained than Comparative Example 1', which used a feed containing only whey as a dairy ingredient. Also, Examples 4, 5, and 6, which used a feed containing fermented milk, whey, and skim milk powder, gave higher overall evaluations than Example 1' for at least either boiled eggs or raw eggs. From the above, it was found that the use of feed containing fermented milk and whey allows the production of desirable eggs with an excellent overall balance. Furthermore, it was found that the use of feed containing fermented milk, whey, and skim milk powder allows the production of eggs with a more balanced flavor.

[0075] <Test Example 3> A feeding test was conducted by feeding 10 chickens (adults) in one section with feed containing the dairy ingredients shown in Table 4 below. The feeding test was conducted in the test chicken coop from October 13 to November 9, 2022, and a sensory evaluation was conducted using eggs two weeks after the start of feeding.

[0076] [Table 4]

[0077] The sensory evaluation was carried out by nine evaluators who specialize in eggs, evaluating the change in the flavor of the eggs compared to when Example 5' was used. The sensory evaluation was carried out in the same manner as in Test Example 2. The results are shown in Table 5. The average evaluation scores by the evaluators represent the tendency of the evaluation of each item.

[0078] [Table 5]

[0079] As shown in Table 5, in Examples 5', 7 and 8, which used feed containing fermented milk, whey and skim milk powder as dairy ingredients, there were no significant differences in the evaluation of sweetness, richness, aftertaste and color of the eggs, and a pleasant flavor was added.

[0080] In addition, the results of Examples 9 and 10 revealed that the addition of flavorings to fermented milk, whey, and skim milk powder improved the overall flavor evaluation, particularly for raw eggs. The chicken eggs obtained in Example 9 had a good balance of sweetness and sourness when raw, with a milky aftertaste, and had an improved richness in the flavor when boiled. Example 10 had a rich, sweet flavor when raw, and an improved richness in the flavor when boiled.

[0081] <Test Example 4> A feeding test was conducted by feeding 10 chickens (adults) in one section with feed containing the milk ingredients shown in Table 6 below. The feeding test was conducted in the test chicken coop from December 5, 2022 to January 2 of the following year, and a sensory evaluation was conducted using eggs two weeks after the start of feeding.

[0082] In the sensory evaluation, nine evaluators who specialize in eggs evaluated the flavor of the eggs containing dairy ingredients in Examples 11 to 13. There was no variation in the evaluation results between evaluators, and the evaluation results of each evaluator showed similar trends.

[0083] [Table 6]

[0084] As a result of the sensory evaluation, in Examples 11 and 12, which used feed containing fermented milk, whey, and skim milk powder, the eggs had a milky flavor. In particular, in Example 12, which used feed containing a flavoring, the eggs had a broad and sweet aftertaste, and furthermore, the eggs had a rich and full-bodied taste. In addition, in Example 13, in which feed containing butter and whey was used, the eggs had a moderate bitterness and a rich flavor.

[0085] As described above, it has been shown that by feeding poultry with feed containing dairy ingredients such as fermented milk and / or butter, it is possible to produce poultry eggs with a new, unprecedented flavor. [Industrial Applicability]

[0086] The present invention can be suitably used and applied in the poultry industry.

Claims

1. A method for producing poultry eggs with improved flavor, comprising a step of feeding poultry a feed containing a dairy ingredient including fermented milk and / or butter.

2. 10. The method of claim 1, wherein the dairy ingredients include whey.

3. 3. The method of claim 2, wherein the dairy ingredients include skim milk powder.

4. The dairy raw material includes fermented milk and whey, 2. The method according to claim 1, wherein the content of the whey relative to the fermented milk is 1 to 8 times, in terms of mass.

5. The dairy ingredients include fermented milk and skim milk powder, The method according to claim 1, wherein the content of the skim milk powder relative to the fermented milk is 0.3 to 5 times, in terms of mass.

6. 10. The method of claim 1, wherein the dairy ingredients include butter and whey.

7. The method according to claim 6, wherein the content of the whey relative to the butter is 0.5 to 5 times in terms of mass.

8. The method according to claim 2, wherein the whey content in the feed is 20 to 80% by mass relative to the total mass of the dairy raw materials.

9. 10. The method of claim 1, wherein the dairy ingredients include dairy flavorings.

10. A poultry egg produced by the method according to any one of claims 1 to 9.

11. The poultry egg according to claim 10, which is a chicken egg.

12. A poultry feed containing dairy ingredients including fermented milk and / or butter.

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