Lutein-rich eggs, Zeaxanthin-rich eggs, processed foods, egg production methods, and feed for laying hens.

Abstract

The invention relates to lutein-rich eggs and zeaxanthin-rich eggs containing high levels of lutein and zeaxanthin, a food preparation produced by processing eggs, a method of egg production, and a type of feed for laying hens used for that method of production. The lutein-rich eggs according to the invention contain a lutein content equal to or greater than 2 mg per 100 g of the edible portion of the egg. Accordingly, the lutein-rich eggs according to the invention contain a high lutein content, so that daily consumption of these eggs by humans may help protect the eyes from light irritation and contribute to maintaining eye health, thereby helping to prevent the risk of eye diseases.

Description

High-lutein eggs, high-zeaxanthin eggs, processed food ingredients, egg production method, and feed for laying hens

[0001] The present invention relates to eggs with high lutein content, eggs with high zeaxanthin content, processed food materials, a method for producing eggs, and feed for laying hens.

[0002] Eggs are inexpensive and highly nutritious, containing the five major nutrients required by the human body: carbohydrates, lipids, protein, minerals, and vitamins, as well as amino acids that the human body cannot produce.

[0003] For example, eggs contain lutein, which is known to have antioxidant properties. In recent years, it has been reported that lutein intake may lead to increased macular pigmentation and the prevention of diseases such as macular degeneration and cataracts. In particular, it has been reported that a daily intake of 10 mg of lutein is desirable for increasing macular pigmentation. Methods for lutein intake include consuming eggs containing lutein, spinach, and supplements. However, it has been reported that the absorption rate of lutein from spinach and supplements is approximately two-thirds that of eggs. Therefore, if lutein is to be effectively absorbed by the human body, it is desirable to consume it from eggs. In addition to lutein, zeaxanthin has also been shown to be important for eye health, and since zeaxanthin is also found in eggs, it is desirable to consume zeaxanthin from eggs to effectively absorb zeaxanthin. Furthermore, eggs contain both lutein and zeaxanthin, so eating eggs has the added benefit of providing both lutein and zeaxanthin at the same time.

[0004] However, the lutein and zeaxanthin contained in regular eggs are at most about 0.4 mg per 100 g of edible portion, and at most about 0.1 mg per 100 g of edible portion, making it difficult to ingest sufficient amounts of lutein and zeaxanthin from eggs.

[0005] Therefore, in order to increase the amount of lutein and zeaxanthin ingested from eggs, attempts have been made to increase the amount of lutein and zeaxanthin contained in eggs, for example, by adjusting the feed given to laying hens (see Patent Documents 1 to 3).

[0006] For example, Patent Document 1 discloses that adding marigold or oregano to general feed can increase the lutein content to 0.72 mg per 100 g of edible portion. Patent Document 2 discloses that adding marigold extract to general feed can increase the lutein content to 1.95 mg per 100 g of edible portion (6.5 mg per 100 g of egg yolk). Patent Document 3 discloses that adding Spirulina algae to general feed can increase the zeaxanthin content to 0.52 mg per 100 g of edible portion.

[0007] Japanese Patent Application Laid-Open No. 2007-20510 Japanese Patent Application Laid-Open No. 2003-102395 Japanese Patent Application Laid-Open No. 10-155430

[0008] However, the eggs produced by the methods of Patent Documents 1 to 3 still do not contain enough lutein to provide the necessary amount of lutein. Moreover, the production method of Patent Document 3 uses Spirulina algae, which is not normally used as feed, and eggs with a high zeaxanthin content have not been produced using ordinary feed. Furthermore, while the eggs produced by the methods of Patent Documents 1 to 3 contain high amounts of either lutein or zeaxanthin, they do not disclose eggs that contain high amounts of both.

[0009] In view of the above circumstances, the present invention aims to provide a high-lutein egg containing a high concentration of lutein, a high-zeaxanthin egg containing a high concentration of zeaxanthin, a processed food material obtained by processing the eggs, a method for producing the eggs, and feed for laying hens to be used in the production method.

[0010] The high-lutein egg of the first invention is an egg containing lutein, characterized in that the lutein content is 2 mg or more per 100 g of the edible portion of the egg. The high-lutein egg of the second invention is the same as the first invention, characterized in that the lutein content is 2.5 mg or more per 100 g of the edible portion of the egg. The high-lutein egg of the third invention is the same as the second invention, characterized in that the lutein content is 3.0 mg or more per 100 g of the edible portion of the egg. The high-lutein egg of the fourth invention is the same as the first invention, characterized in that the zeaxanthin content is 0.35 mg or more per 100 g of the edible portion of the egg. The high-lutein egg of the fifth invention is the same as the fourth invention, characterized in that the zeaxanthin content is 0.38 mg or more per 100 g of the edible portion of the egg. The high-zeaxanthin egg of the sixth invention is characterized in that it has a zeaxanthin content of 0.35 mg or more per 100 g of edible portion of the egg. The high-zeaxanthin egg of the seventh invention is characterized in that, in the sixth invention, it has a zeaxanthin content of 0.38 mg or more per 100 g of edible portion of the egg. The processed food material of the eighth invention is characterized in that it is obtained by processing the high-lutein egg and / or high-zeaxanthin egg described in the first to seventh inventions. The processed food material of the ninth invention is characterized in that it is obtained by freezing the edible portion of the high-lutein egg and / or high-zeaxanthin egg described in the eighth invention. The tenth invention relates to a high-lutein egg, which is the same as the first invention, but is characterized in that the b value of the egg yolk measured using a colorimeter after heating at 100°C for 30 minutes is at least twice the b value of the egg yolk measured using the colorimeter before heating, the b value measured using the colorimeter before heating being a value measured using the colorimeter on the liquid level after stirring the egg yolk separated from the egg in a container, and the b value measured using the colorimeter after heating being a value measured using the colorimeter on the cross-section of the heated egg yolk removed from the container after heating. The eleventh invention relates to a method for producing eggs, which is characterized in that the eggs are obtained from chickens continuously fed a feed containing 1,000 EPU or more of xylanase per kg. The twelfth invention relates to a method for producing eggs, which is the same as the eleventh invention, but is characterized in that the feed contains 100 mg or more of lutein per kg.The feed for laying hens of the thirteenth invention is characterized in that it contains 1,000 EPU or more of xylanase per kg of feed. The feed for laying hens of the fourteenth invention is the feed for laying hens of the thirteenth invention, characterized in that the feed contains 100 mg or more of lutein per kg of the feed.

[0011] According to the first to ninth inventions, the feed contains high concentrations of lutein and / or zeaxanthin, and daily intake by humans can prevent the risk of eye disease. According to the tenth invention, the appearance of food can be improved when cooked. According to the eleventh and twelfth inventions, eggs containing high concentrations of lutein and / or zeaxanthin can be produced. According to the thirteenth and fourteenth inventions, by feeding the feed to laying hens, laying hens that produce eggs containing high concentrations of lutein and / or zeaxanthin can be raised.

[0012] 1 is a table showing the experimental results of Examples 1 to 7 and Comparative Example 1. 2 is a table showing the experimental results of Example 8 and Comparative Example 2. 3 is a table showing the experimental results of Examples 9 and 10. 4 is a table showing the experimental results of egg yolk color evaluation.

[0013] Hereinafter, the high-lutein eggs, high-zeaxanthin eggs, processed food materials, egg production methods of the present embodiment, and feed for laying hens of the present embodiment will be described.

[0014] <Laying Hen Feed of the Present Embodiment> First, the laying hen feed of the present embodiment will be described. The laying hen feed of the present embodiment is a feed used for raising laying hens, and is produced by blending a basal feed with an additive feed.

[0015] The basal feed is typically used as poultry feed. For example, the basal feed is prepared by blending corn as the main ingredient with other animal feed ingredients (such as fish meal), vegetable oil cakes (such as soybean oil cake and rapeseed oil cake), grains (such as wheat), bran (such as wheat bran and rice bran), calcium carbonate, oyster shells, etc. For example, the basal feed can be produced by adjusting the blending ratios of various commercially available feeds. The components contained in the basal feed are not limited to those described above, and any components commonly used as components in feeds used for raising layer hens can be used. Furthermore, the blending ratios of each component contained in the basal feed can be the blending ratios used in common feeds, but the blending ratios of each component are not particularly limited and can be appropriately adjusted depending on the growth state, environment, and other conditions of the layer hens to be fed. For example, by adjusting the blending ratios of each component, the amount of protein contained in the basal feed or the layer feed of this embodiment can be appropriately adjusted.

[0016] The additive feed to be blended into the basal feed is added to the basal feed to prepare the components contained in the entire layer feed of this embodiment. The layer feed of this embodiment uses additive feed that can increase the amount of lutein and zexanthin contained in the layer feed. In other words, the layer feed of this embodiment can use additive feed containing raw materials containing lutein and zexanthin as ingredients. Examples of raw materials containing lutein and zexanthin include marigolds (flowers, petals, and leaves), yellow corn (berries), green leafy vegetables such as kale and spinach, chlorella, and fruits such as kiwifruit and grapes. The form in which raw materials containing lutein and zexanthin are blended as additive feed into the basal feed is not particularly limited. For example, when marigolds are blended as additive feed, crushed dried marigold petals may be blended, or an extract obtained by extracting marigold petals with an organic solvent may be blended. Furthermore, as raw materials containing lutein and zexanthin, those derived from natural products as described above can be used, but chemically synthesized ones may also be used.

[0017] The additive feed to be mixed with the basal feed is prepared so that the total layer feed, i.e., the state in which the additive feed is mixed with the basal feed, contains a certain amount or more of lutein and / or zexanthin. For example, the amount of additive feed to be mixed with the basal feed is prepared so that the total layer feed contains 100 mg or more of lutein per kg of layer feed, preferably 120 mg or more of lutein per kg of layer feed, and more preferably 150 mg or more of lutein per kg of layer feed. Note that, when the additive feed is mixed with the basal feed, there is no particular upper limit for the amount of lutein or zexanthin contained in the total layer feed.

[0018] The additive feed to be mixed with the basal feed also contains an enzyme capable of hydrolyzing xylan. For example, it is desirable that the additive feed contains enzymes such as xylanase or amylase (Koji mold). When xylanase is contained in the additive feed, the amount of the additive feed to be mixed with the basal feed is adjusted so that the xylanase is 1000 EPU (Endopentsanase Units) or more per kg of the layer feed, preferably 1200 EPU or more per kg of the layer feed, and more preferably 1500 EPU or more per kg of the layer feed. Note that when the additive feed is mixed with the basal feed, there is no particular upper limit for the xylanase content in the entire layer feed.

[0019] The xylanase addition unit, EPU, refers to the amount of enzyme required to liberate 0.0083 μmol of reducing sugar equivalent (xylose equivalent) from oat spelt xylan per minute at pH 4.7 and 50°C.

[0020] As described above, in the feed for layer hens of this embodiment, the additive feed to be mixed with the basal feed is prepared so as to contain the amounts of lutein, xanthin, and xylanase described above, and the mixing ratios of the two are adjusted, so that by feeding the feed for layer hens of this embodiment to layer hens, it is possible to produce eggs containing high concentrations of lutein and xanthin. In other words, it is now possible to transfer large amounts of lutein and xanthin to eggs, which would not be possible by simply increasing the amounts of lutein and xanthin contained in the feed for layer hens.

[0021] Furthermore, by feeding the layer feed of this embodiment to layer hens, it has become possible to transfer not only a large amount of either lutein or zeaxanthin into eggs, but also a large amount of both lutein and zeaxanthin into eggs. Lutein and zeaxanthin are contained in raw materials contained in basal feed and additive feed, but by using the layer feed of this embodiment, it has become possible to simultaneously transfer a large amount of lutein and zeaxanthin into eggs.

[0022] <Egg Production Method of the Present Embodiment> The egg production method of the present embodiment (hereinafter sometimes simply referred to as the present production method) is a method of collecting eggs while continuously feeding the layer feed of the present embodiment prepared as described above (hereinafter sometimes simply referred to as the present layer feed) to layer hens. By employing the present production method, it is possible to promote the transfer of lutein and zeaxanthin to eggs, and it becomes possible to efficiently produce eggs containing high concentrations of lutein and zeaxanthin.

[0023] Specifically, the present production method is a method for raising layer hens while continuously feeding the layer feed for a predetermined period of time. For example, the layer feed is continuously fed to the layer hens shortly before the layer hens start laying the high-lutein eggs. In other words, the layer hens are raised so that the layer feed is fed to the layer hens for a predetermined period of time or longer at the stage of laying the high-lutein eggs.

[0024] In the present production method, the timing for starting feeding the present layer feed is not particularly limited. For example, feeding of the present layer feed may be started from the chick-entry stage, or may be started after the chicks reach adulthood. Furthermore, the period for feeding the present layer feed may be adjusted appropriately during rearing depending on the molting status. For example, the present layer feed may be fed from the chick-entry stage, and the feeding of the present layer feed may be stopped during the molting period, during which time a feed appropriate for the molting period may be fed. Then, feeding of the present layer feed may be resumed when the egg quality becomes appropriate after the molt (for example, 7 weeks to 70 days after the molt).

[0025] The period from feeding the layer feed of this embodiment to starting to collect the desired eggs (the high-lutein eggs or high-zeaxanthin eggs of this embodiment, hereinafter sometimes referred to as the present high-lutein eggs or the present high-zeaxanthin eggs) is preferably a period during which the layer's blood lutein and zeaxanthin concentrations increase to a level that promotes the transfer of lutein and zeaxanthin to the eggs. In other words, the present layer feed is continuously fed for a period until the lutein and zeaxanthin concentrations in the present high-lutein eggs or the present high-zeaxanthin eggs reach or exceed the concentrations described below, and then the present high-lutein eggs or the present high-zeaxanthin eggs are collected.

[0026] The continuous use period of the present layer feed is, for example, 30 consecutive days or more, preferably 35 days or more, more preferably 40 days or more, and even more preferably 45 days or more. Note that the continuous use period includes a period of several days when the layer feed is not fed, and the layer feed does not necessarily have to be fed completely continuously. In other words, the period during which the layer feed is fed needs to be at least a certain length longer than the period during which other feeds are fed, and even cases where the layer feed is fed intermittently are included in the continuous use period.

[0027] The types of egg-laying hens that can be reared by this production method include commonly reared White Leghorns and Rhode Island Reds, but are not limited to these types.

[0028] <High-lutein egg of this embodiment> The high-lutein egg of this embodiment is an egg that contains lutein at a high concentration. Specifically, the high-lutein egg of this embodiment is an egg that contains 2 mg or more of lutein per 100 g of edible portion. The high-lutein egg of this embodiment is an egg that contains 2 mg or more of lutein per 100 g of edible portion, preferably 2.8 mg or more, and more preferably 3.0 mg or more of lutein.

[0029] The high-lutein eggs of this embodiment also include those containing a high concentration of zeaxanthin in the eggs, specifically, eggs containing 0.35 mg or more, preferably 0.38 mg or more, more preferably 4.0 mg or more of zeaxanthin per 100 g of edible portion.

[0030] In particular, the high-lutein eggs of this embodiment include those containing high concentrations of both lutein and zeaxanthin. Specifically, the high-lutein eggs of this embodiment include those containing 2 mg or more of lutein per 100 g of edible portion and 0.35 mg or more of zeaxanthin per 100 g of edible portion. Preferably, the high-lutein eggs of this embodiment include those containing not only lutein but also 2.8 mg or more of lutein per 100 g of edible portion and 0.35 mg or more of zeaxanthin per 100 g of edible portion. More preferably, the high-lutein eggs of this embodiment include those containing not only lutein but also 3.0 mg or more of lutein per 100 g of edible portion and 0.35 mg or more of zeaxanthin per 100 g of edible portion. More preferably, the high-lutein eggs of this embodiment include eggs containing not only lutein but also 3.0 mg or more of lutein per 100 g of edible portion of egg and 0.4 mg or more of zeaxanthin per 100 g of edible portion of egg.

[0031] As described above, the high-lutein eggs of this embodiment contain lutein and zeaxanthin at the above-mentioned concentrations. Therefore, when a person ingests the high-lutein eggs of this embodiment, it is expected that the retinal (macular) pigment, which is believed to protect the eyes from light irritation, will be increased. In other words, the high-lutein eggs of this embodiment can protect the eyes from light irritation and contribute to maintaining eye health, and can therefore be useful in preventing the risk of eye disease in humans. Therefore, the amount of high-lutein eggs of this embodiment that can prevent the risk of eye disease when ingested by a person can be appropriately adjusted depending on the physical condition of the person consuming them. For example, by replacing the amount of eggs that a person typically consumes per day with the high-lutein eggs of this embodiment, it is possible to prevent the risk of eye disease in that person's eyes.

[0032] Specifically, the daily intake of lutein that can be expected to increase pigmentation in the macular lutea is thought to be about 10 mg. Therefore, if you eat about two and a half eggs, preferably three eggs, per day, of a typical medium size or larger (eggs with an average weight of about 60 g or more and an edible portion of about 50 g or more), you can ingest about 5 mg of functional component per day, which is half of the daily amount of functional component generally adopted in the guidelines for functional foods, from the high-lutein content eggs of this embodiment.

[0033] Furthermore, since the high-lutein eggs of this embodiment contain lutein at or above the above-mentioned level, the yellowness of the egg yolk can be improved. The improved yellowness of the egg yolk can increase appetite for foods cooked using the eggs. In particular, when the high-lutein eggs of this embodiment are heated, the yellowness of the egg yolk becomes deeper and more vivid. Therefore, the high-lutein eggs of this embodiment are more suitable as eggs to be used in dishes that require heating.

[0034] <Zeaxanthin-rich eggs of this embodiment> The zeaxanthin-rich eggs of this embodiment are eggs containing zeaxanthin at a high concentration. Specifically, the zeaxanthin-rich eggs of this embodiment are eggs containing 0.35 mg or more of zeaxanthin per 100 g of edible portion. The zeaxanthin content of the zeaxanthin-rich eggs of this embodiment is 0.35 mg or more, preferably 0.38 mg or more, and more preferably 0.40 mg or more of zeaxanthin per 100 g of edible portion.

[0035] In particular, the high-zeaxanthin eggs of this embodiment include those containing high concentrations of both lutein and zeaxanthin. Specifically, the high-zeaxanthin eggs of this embodiment include those containing 2 mg or more of lutein per 100 g of edible portion and 0.35 mg or more of zeaxanthin per 100 g of edible portion. Preferably, the high-zeaxanthin eggs of this embodiment include those containing 2.8 mg or more of lutein per 100 g of edible portion and 0.35 mg or more of zeaxanthin per 100 g of edible portion. More preferably, the high-zeaxanthin eggs of this embodiment include those containing 3.0 mg or more of lutein per 100 g of edible portion and 0.35 mg or more of zeaxanthin per 100 g of edible portion. More preferably, the high zeaxanthin content eggs of this embodiment also include eggs containing 3.0 mg or more of lutein per 100 g of edible portion of the egg and 0.4 mg or more of zeaxanthin per 100 g of edible portion of the egg.

[0036] As described above, the high-zeaxanthin eggs of this embodiment contain lutein and zeaxanthin at the above-mentioned concentrations. Therefore, when a person ingests the high-zeaxanthin eggs of this embodiment, it is expected that the retinal (macular) pigment, which is believed to protect the eyes from light irritation, will be increased. In other words, the high-zeaxanthin eggs of this embodiment can protect the human eye from light irritation and contribute to maintaining eye health, and can therefore be useful in preventing the risk of eye disease in humans. Therefore, the amount of the high-zeaxanthin eggs of this embodiment that can prevent the risk of eye disease when ingested by a person can be appropriately adjusted depending on the physical condition of the person consuming them. For example, by replacing the amount of eggs that a person typically ingests per day with the high-zeaxanthin eggs of this embodiment, it is possible to prevent the risk of eye disease in that person's eyes.

[0037] Generally, the egg is composed of approximately 10% shell, 60% white, and 30% yolk by weight. Since most of the lutein and zeaxanthin in an egg are accumulated in the yolk, ingesting only the yolk of the high-lutein or high-zeaxanthin egg of this embodiment allows for more efficient intake of lutein and zeaxanthin.

[0038] Furthermore, the high-lutein eggs and high-zeaxanthin eggs of this embodiment can be produced by raising laying hens according to the production method of this embodiment using the layer feed of this embodiment described above. As described above, the high-lutein eggs and high-zeaxanthin eggs of this embodiment obtained by this production method can contain lutein and zeaxanthin at concentrations that were previously unimaginable.

[0039] In this specification, when a numerical range is indicated using "to" it includes both the lower and upper limits unless otherwise specified. For example, "1 to 10" includes both the lower limit of "1" and the upper limit of "10". In other words, "1 to 10" is the same as "1 or more and 10 or less". In addition, in this specification, the values ​​"%" and "ppm" refer to weight ratios. In this specification, "1 mg / kg" is the same as "1 ppm". In this specification, the content is expressed as a mass or weight ratio unless otherwise specified.

[0040] <Processed Food Material of the Present Embodiment> The processed food material of the present embodiment is a food material processed using the high-lutein-containing egg or the high-zeaxanthin-containing egg of the present embodiment. That is, it is a food material containing a large amount of lutein or zeaxanthin contained in the high-lutein-containing egg or the high-zeaxanthin-containing egg of the present embodiment. The processed food material of the present embodiment is not particularly limited as long as it is a food material produced using the high-lutein-containing egg or the high-zeaxanthin-containing egg of the present embodiment. For example, examples of the processed food material of the present embodiment include food materials produced by directly processing eggs, such as boiled eggs or omelets, and seasonings and sauces, such as mayonnaise, pasta sauce, and dressing, that use the high-lutein-containing egg or the high-zeaxanthin-containing egg of the present embodiment as an ingredient.

[0041] In addition, frozen eggs produced from eggs, i.e., frozen eggs produced from the high-lutein eggs of this embodiment or the high-zeaxanthin eggs of this embodiment, are also included in the processed food ingredients of this embodiment. Frozen eggs refer to eggs that have been cracked to extract only the edible portion, filtered to remove the eggshell, etc., and then frozen. In other words, frozen eggs that have been cracked to extract only the edible portion of the high-lutein eggs of this embodiment or the high-zeaxanthin eggs of this embodiment, filtered to remove the eggshell, etc., and then frozen are also included in the processed food ingredients of this embodiment.

[0042] Layer feed (corresponding to the layer feed of this embodiment) was fed to poultry (test chickens) for 45 consecutive days or more, and the lutein and zeaxanthin contents of the collected eggs (corresponding to the high-lutein eggs and high-zeaxanthin eggs of this embodiment) were confirmed.

[0043] The experiment used White Leghorn layer hens as test hens. The day when the layer feed was first fed to the test hens corresponded to the age of the test hens being 516 days and the 62nd day of molting. The amount of layer feed fed was a fixed amount of 110 g per bird per day.

[0044] The lutein and zeaxanthin contents of eggs were determined for eggs harvested 45 days after feeding the layer diet. The lutein and zeaxanthin contents were determined using high-performance liquid chromatography (see the "Carotene" analytical method under "Analysis Methods for Nutritional Components, etc." in the "Food Labeling Standards" (Notice No. 139, Deputy Director-General of the Consumer Affairs Agency, dated March 30, 2015)). The lutein and zeaxanthin contents were calculated as the average values ​​of multiple eggs of the same size harvested on the same egg collection date. Egg sizes were classified as medium (58-64g), light medium (61-67g), and large (64-70g).

[0045] The layer diet provided to the test hens was prepared by blending a basal diet with a lutein- and zeaxanthin-containing material and a xylanase-containing material as additive feeds. The basal diet was a corn-based feed (product name: Progress, manufactured by Nichiwa Sangyo Co., Ltd.). The lutein-containing additive feed was a marigold petal extract (seller: EDW Nutrition Japan Co., Ltd., product name: Summercol 40B, lutein content: 34.0 g / kg). The xylanase-containing additive feed was a product containing xylanase as the main ingredient (manufactured by Huvepharm Japan Co., Ltd., product name: Hostazyme X (registered trademark), xylanase content: 15,000 EPU / g).

[0046] Layers were fed several diets (Feed A, Alan 18, Alan 18α, Alan 19, Alan 19α) containing the above-mentioned basic feed, treated marigold petal extract, and Hostazyme X in the following proportions, and the lutein and zeaxanthin contents of the eggs laid under each condition were determined. The proportions of the basic feed, Summercol, and Hostazyme X (registered trademark) in each layer diet were as follows:

[0047] In Example 1, feed A was given, in Example 2 Alan 18α, in Examples 3 and 4 Alan 19, and in Examples 5 to 10 Alan 19α.

[0048] <Feed A> Feed A was prepared by blending 4.5 kg of Summercol and 100 g of Hostazyme X (registered trademark) per ton of layer feed. That is, Feed A was prepared by blending Summercol and Hostazyme X so that the amount of lutein per kg of layer feed would be 153 mg and the amount of xylanase per kg of layer feed would be 1,500 EPU.

[0049] <Aran 18α> Aran 18α ​​was prepared by blending 4.95 kg of Summercol and 100 g of Hostazyme X (registered trademark) per ton of layer feed. Specifically, Aran 18α ​​was formulated by blending Summercol and Hostazyme X so that the amount of lutein per kg of layer feed was 168.3 mg and the amount of xylanase per kg of layer feed was 1500 EPU. Aran 18α ​​was formulated so that the protein content in the layer feed was 18-18.3%.

[0050] <Aran 19> Aran 19 was prepared by blending 4.5 kg of Summercol and 100 g of Hostazyme X (registered trademark) per ton of layer feed. That is, Aran 19 was prepared by blending Summercol and Hostazyme X so that the amount of lutein per kg of layer feed was 153 mg and the amount of xylanase per kg of layer feed was 1500 EPU. Aran 19 was prepared so that the protein content in the layer feed was 19 to 19.3%.

[0051] <Aran 19α> Aran 19α was prepared by blending 4.95 kg of Summercol and 100 g of Hostazyme X (registered trademark) per ton of layer feed. Specifically, Aran 19α was formulated with Summercol and Hostazyme X to provide 168.3 mg of lutein per kg of layer feed and 1,500 EPU of xylanase per kg of layer feed. Aran 19α was formulated so that the protein content in the layer feed would be 19-19.3%.

[0052] In Comparative Example 1, test chickens were raised using the same method as in Examples, except that only the basal feed (Progress) was used as the feed. In Comparative Example 2, test chickens were raised using the same method as in Examples, except that only the basal feed (Progress) was used as the feed.

[0053] The test results are shown in Figures 1 and 2.

[0054] As shown in FIG. 1 , the experiments in Examples 1 to 7 confirmed that eggs containing higher concentrations of lutein could be produced compared to Comparative Example 1. As shown in FIG. 1 , the high-lutein eggs of the present invention had a lutein content of at least 2.81 mg / 100 mg edible portion and at most 3.39 mg / 100 mg edible portion. Furthermore, although there was variation depending on the egg collection time and average egg weight, the lutein content of eggs collected at the same time (i.e., eggs from the same Example) was confirmed to be 1.59 mg or more per egg on average. Furthermore, as shown in FIG. 1 , the average egg weight (weight including the shell) of the eggs used in the experiments in Examples 1 to 7 was 60 g or more, and the lutein content per egg of the eggs used in the experiments in Examples 1 to 7 was 1.79 mg on average. In other words, the lutein content of the high-lutein eggs of the present invention can be estimated to be 1.79 mg on average per egg weighing 60 g or more (weight including shell). Therefore, it can be estimated that eating three high-lutein eggs of the present invention per day would easily provide 5 mg of lutein, which is 50% of the daily intake of 10 mg, which is expected to increase pigmentation in the macular lutea.

[0055] Furthermore, as shown in Figure 2, the experiment of Example 8 confirmed that eggs containing a higher concentration of zeaxanthin than Comparative Example 2 (0.41 mg or more in average value converted to 100 mg edible portion, 0.24 mg or more in average value converted to per egg) could be produced.

[0056] Furthermore, as shown in Figure 3, the experiments in Examples 9 and 10 confirmed that eggs could be produced with an average lutein content of 1.90 mg or more per egg and an average zeaxanthin content of 0.21 mg or more per egg. In other words, it was confirmed that eggs containing high concentrations of both lutein and zeaxanthin could be produced.

[0057] <Evaluation of Egg Yolk Color> Next, the color of the egg yolk of the sample was evaluated for the eggs of Example 11 (the eggs with high lutein content of the present invention). In Example 11, the same feed (Feed A) as in Example 1 was used.

[0058] Measurement equipment: CR-400 / DP-400 (manufactured by Konica Minolta, CR is the color difference meter and DP is the model number of the data processor). In the evaluation, the L value indicates brightness, with black being 0 and white being 100, the a value indicates redness, with the higher the value, the stronger the redness, and the b value indicates yellowness, with the higher the value, the stronger the yellowness.

[0059] The measurement method using whole eggs is as follows. The test eggs were cracked and placed one by one into a plastic cup, with the chalazion still attached, and lightly mixed with a glass rod, then stirred with a Polytron (15,000 rpm, 30 seconds). 16-17 g of the stirred sample was placed in an aluminum cup (size 6) (about two-thirds of the cup's capacity), and the surface bubbles were removed. The liquid surface after the bubbles were removed was then measured at one point with a color difference meter (the table shows the measurement results for raw eggs). Next, the eggs were heated at 100°C for 30 minutes, after which the aluminum cup was removed, and the cross section of the heated egg cut horizontally to the baking surface was measured at one point with the color difference meter (the table shows the measurement results for cooked eggs).

[0060] The measurement method using only egg yolk is as follows. The egg yolk liquid was separated from the test eggs, and each separated egg yolk was placed in an aluminum cup (size 6). The egg was stirred well in the aluminum cup with a glass rod to remove any surface bubbles. The liquid surface after removing the bubbles was then measured at one point with a color difference meter (the table shows the measurement results for raw eggs). Next, after heating at 100°C for 30 minutes, the aluminum cup was removed, and the cross section of the heated product cut horizontally to the baking surface was measured at one point with the color difference meter (the table shows the measurement results for cooked eggs).

[0061] The results are shown in Figure 4. From the results in Figure 4, it can be seen that the whole eggs of the high lutein-containing eggs of the present invention were significantly yellower and more vivid in appearance than the comparative example, both raw and cooked. In particular, the yellowness (b value) of cooked eggs showed a significant difference, about twice as much as that of the comparative example. Furthermore, in the measurement results for only the yolk of the high lutein-containing eggs of the present invention, the raw eggs gave the impression of being slightly redder, but the cooked eggs were significantly yellower and more vivid in appearance than the comparative example.

[0062] These results confirm that the egg production method of the present invention and continuous feeding of the layer feed of the present invention to layer hens can appropriately promote the transfer of lutein and zeaxanthin to eggs. Furthermore, it was confirmed that the high-lutein and high-zeaxanthin eggs produced by the egg production method of the present invention can increase the lutein and zeaxanthin concentrations in eggs to levels not achievable with conventional techniques. For example, high-lutein eggs can achieve lutein concentrations of 2.9 mg or more per 100 g of edible portion. Therefore, the high-lutein and high-zeaxanthin eggs of the present invention are suitable as foods for ingesting lutein and zeaxanthin, and eating approximately three eggs weighing approximately 60 g or more per day can be expected to prevent the risk of eye disease.

[0063] The high-lutein eggs and high-zeaxanthin eggs of the present invention are suitable as foods for ingesting lutein and zeaxanthin. Furthermore, the feed for laying hens and the method for producing eggs of the present invention are suitable for producing eggs containing high concentrations of lutein and zeaxanthin.

Claims

1. A high lutein content egg, characterized in that the lutein content is 2 mg or more per 100 g of the edible portion of the egg.

2. The high lutein content egg according to claim 1, characterized in that the lutein content is 2.8 mg or more per 100 g of the edible portion of the egg.

3. The high lutein content egg according to claim 2, characterized in that the lutein content is 3.0 mg or more per 100 g of the edible portion of the egg.

4. The high lutein content egg according to claim 1, characterized in that the zeaxanthin content is 0.35 mg or more per 100 g of the edible portion of the egg.

5. The high lutein content egg according to claim 4, characterized in that the zeaxanthin content is 0.38 mg or more per 100 g of the edible portion of the egg.

6. A zeaxanthin-rich egg, characterized in that the zeaxanthin content is 0.35 mg or more per 100 g of edible portion of the egg.

7. The high zeaxanthin content egg according to claim 6, characterized in that the zeaxanthin content is 0.38 mg or more per 100 g of edible portion of the egg.

8. The processed food material according to claim 1, characterized in that it is produced by processing the high lutein-containing eggs and / or high zeaxanthin-containing eggs according to claims 1 to 7.

9. The processed food material according to claim 8, characterized in that it is obtained by freezing edible portions of the high lutein-containing eggs and / or high zeaxanthin-containing eggs according to claims 1 to 7.

10. The high lutein egg according to claim 1, characterized in that the b value of the egg yolk measured using a colorimeter after heating at 100°C for 30 minutes is at least twice the b value of the egg yolk measured using the colorimeter before heating, the b value measured using the colorimeter of the egg yolk before heating is a value measured using a colorimeter to determine the liquid level after stirring the egg yolk separated from the egg in a container, and the b value measured using the colorimeter of the egg yolk after heating is a value measured using a colorimeter to determine the cross-section of the heated egg yolk removed from the container after heating.

11. A method for producing eggs, characterized in that eggs are obtained from chickens continuously fed a diet containing 1,000 EPU or more of xylanase per kg of diet.

12. The method for producing eggs according to claim 11, characterized in that the feed contains 100 mg or more of lutein per kg of the feed.

13. Feed for laying hens, containing 1,000 EPU or more of xylanase per kg of feed.

14. The feed for laying hens according to claim 13, characterized in that the feed contains 100 mg or more of lutein per 1 kg of the feed.

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