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

Abstract

The present invention addresses the problem of providing novel technology for obtaining a poultry egg to which a new flavor has been imparted.　In order to solve the above problem, the present invention is a method for producing a poultry egg having improved flavor, said method comprising a step for feeding poultry with a feed in which a milk raw material including fermented milk and / or butter is blended.

Description

Poultry egg production method, poultry eggs, and poultry feed

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

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

[0003] In addition, Patent Document 2 describes a compound having a carbon number C ９ ~C １２ It is described that the flavor of chicken eggs can be improved by adding a flavoring agent containing saturated aliphatic lactones and vanillins, dried whey, and sesame oil cake to chicken feed.

[0004] Patent No. 7133824 Patent No. 2775043

[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.

[0006] In order to solve the above problems, the present inventors have conducted extensive research with the aim of imparting a milky flavor as a new flavor to poultry eggs. The present invention, which 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 containing fermented milk and / or butter. By using feed containing fermented milk and / or butter as the dairy ingredient, poultry eggs with a characteristic milk-derived flavor can be obtained.

[0008] A preferred embodiment of the present invention is as follows: [2] The method for producing poultry eggs according to [1], wherein the dairy raw material contains whey. By using feed containing whey together with fermented milk and / or butter, poultry eggs with a balanced flavor can be obtained.

[0009] [3] The method according to [1] or [2], wherein the dairy raw material contains skim milk powder. By using feed containing skim milk powder, a mellow flavor can be imparted to the poultry eggs.

[0010] [4] The method according to any one of [1] to [3], wherein the dairy raw material contains fermented milk and whey, and the content of the whey relative to the fermented milk is 1 to 8 times by mass. By using such a form, eggs can be obtained that have a good balance between the sourness derived from the fermented milk and the milky flavor derived from the whey.

[0011] [5] The method according to any one of [1] to [4], wherein the dairy ingredients include fermented milk and skim milk powder, and the content of the skim milk powder relative to the fermented milk is 0.3 to 5 times by 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 method according to any one of [1] to [5], wherein the dairy ingredients include butter and whey. By using such a form, a novel egg having a rich flavor with an appropriate milk flavor can be obtained.

[0013] [7] The method according to [6], wherein the whey content relative to the butter is 0.5 to 5 times by mass. By setting the whey content relative to the butter within this range, eggs can be obtained that retain the rich flavor inherent to butter and also have a pleasant milky flavor.

[0014] [8] The method for producing eggs according to any one of [2] to [7], wherein the whey content of the feed relative to the total mass of the dairy ingredients is 20 to 80% by mass. By using the above-described form, poultry eggs can be obtained that have a desirable milk flavor. Furthermore, when a feed containing a blend of multiple dairy ingredients is used, the resulting eggs have a consistent flavor, and the flavors of other dairy ingredients, such as fermented milk or butter, can be favorably exhibited.

[0015] [9] The method according to any one of [1] to [8], wherein the dairy raw material contains a dairy flavoring. By using feed containing the dairy flavoring, a desirable milk flavor can be imparted to the eggs.

[0016]

[10] Poultry eggs produced by the production method according to any one of [1] to [9].

[0017]

[11] The poultry egg according to

[10] , which is a chicken egg.

[0018]

[12] Poultry feed containing a dairy ingredient including fermented milk and / or butter. By using poultry feed containing fermented milk and / or butter, poultry eggs with a characteristic milk-derived flavor can be obtained.

[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.

[0020] The method for producing flavor-improved poultry eggs of the present invention includes a 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> Hereinafter, the dairy raw materials to be blended into the feed used in the method for producing poultry eggs of the present invention will be described in detail.

[0023] (1) Fermented Milk The dairy raw material used in the present invention preferably contains fermented milk. By feeding poultry with feed containing fermented milk, eggs with a clean aftertaste and a slight sourness 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 frozen product thereof, and also includes processed products fermented with lactic acid bacteria or yeast, or beverages made from these 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 a solid powder form from the viewpoint of being incorporated into feed.Furthermore, in the present invention, it is preferable to use fermented milk obtained by lactic acid fermentation of skim milk powder.

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

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

[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.), Newlacto F-S (manufactured by Asahi Group Foods Co., Ltd.), etc. can be suitably used.

[0029] (2) Butter The dairy raw material used in the present invention preferably contains butter. By using feed containing butter, it is possible to impart a buttery flavor to eggs and give them a rich texture.

[0030] The butter in the present invention is produced 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. Commercially available butter can also be used.

[0032] The butter content (dry mass) is preferably 0.1% by mass or more, more preferably 0.2% by mass or more, more preferably 0.3% by mass or more, even more preferably 0.4% by mass or more, and particularly preferably 0.45% by mass or more, based on the total amount of feed. Furthermore, the butter content (dry mass) is preferably 1.0% by mass or less, more preferably 0.8% by mass or less, even more preferably 0.6% by mass or less, and particularly preferably 0.55% by mass or less, based on the total amount of feed. By using feed containing butter within the above range, it is possible to impart a buttery flavor to eggs and give 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% by mass or less, more preferably 55% by mass or less, even more preferably 53% by mass or less, and particularly preferably 50% by mass or less. By using feed containing butter within the above range, when other dairy ingredients are blended together, a rich texture can be imparted to eggs without impairing the flavor derived from the other dairy ingredients.

[0034] (3) Whey The dairy raw material used in the present invention preferably contains whey. By feeding poultry with a feed containing whey, eggs imparted with a milk flavor can be obtained. Furthermore, by using a feed containing whey in combination with other dairy raw materials, the balance of flavors can be improved.

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

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

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

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

[0039] Commercially available whey products 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 raw material used in the present invention preferably contains skim milk powder. The skim milk powder in the present invention refers to milk obtained by removing milk fat and water and turning it into a powder. By feeding poultry with feed containing skim milk powder, eggs with a mellow flavor can be obtained. In the present invention, "mellowness" refers to a smooth, rounded flavor that is pleasant to the palate and not irritating.

[0041] The content (dry mass) of skim milk powder 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 feed. The content (dry mass) of skim milk powder is preferably 0.5% by mass or less, more preferably 0.3% by mass or less, even more preferably 0.25% by mass or less, even more preferably 0.20% by mass or less, and particularly preferably 0.15% by mass or less, based on the total amount of feed. By using feed containing skim milk powder within the above range, a mellow flavor can be imparted to 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% by mass or more, more preferably 11% by mass or more, even more preferably 12% by mass or more, and particularly preferably 13% by 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% by mass or less, more preferably 35% by mass or less, more preferably 30% by mass or less, more preferably 25% by mass or less, even more preferably 20% by mass or less, and particularly preferably 15% by mass or less. By using feed containing skim milk powder within the above range, when other dairy ingredients are blended together, a mellowness can be added, resulting in a unified flavor.

[0043] (5) Flavoring 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 containing fermented milk and whey, the sour taste derived from the fermented milk and the milky flavor derived from the whey can be imparted to eggs of poultry fed the feed.

[0049] In Feed A, the whey content relative to the fermented milk, in mass terms, 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. Furthermore, in Feed A, the whey content relative to the fermented milk, in mass terms, is preferably 8 or less, more preferably 6 or less, even more preferably 5.5 or less, and particularly preferably 5 or less. Furthermore, in Feed A, the whey content relative to the fermented milk, in mass terms, is preferably 1 to 8, more preferably 1 to 6, more preferably 2 to 5.5, more preferably 3 to 5.5, even more preferably 4 to 5.5, and particularly preferably 4.5 to 5. By setting the whey content relative to the fermented milk within the above range, eggs with 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 imparted to the eggs of poultry fed the feed, and eggs with a balanced flavor can be obtained.

[0051] In Feed A, the content of skim milk powder relative to the fermented milk, in mass terms, 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. Furthermore, in Feed A, the content of skim milk powder relative to the fermented milk, in mass terms, 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. Furthermore, in Feed A, the content of skim milk powder relative to the fermented milk, in mass terms, 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, eggs with a balanced flavor can be obtained, combining the mellow effect of skim milk powder and the sourness derived from the fermented milk.

[0052] In Feed A, the content of skim milk powder relative to whey, in mass terms, 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. Furthermore, in Feed A, the content of skim milk powder relative to whey, in mass terms, is preferably 2 times or less, more preferably 1.5 times or less, and even more preferably 1 time or less. Furthermore, in Feed A, the content of skim milk powder relative to whey, in mass terms, 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] Preferably, 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 with 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, novel eggs with a rich flavor to which a moderate milk flavor has been added can be obtained.

[0056] In Feed B, the whey content relative to the butter, in mass terms, is preferably 0.5 times or more, more preferably 0.6 times or more, even more preferably 0.8 times or more, and particularly preferably 1.0 times or more. Furthermore, in Feed B, the whey content relative to the butter, in mass terms, 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. Furthermore, in Feed B, the whey content relative to the butter, in mass terms, 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 the butter within the above range, eggs can be obtained that retain the richness derived from butter and also have a milky flavor.

[0057] The feed used in the present invention can be produced by blending the above-mentioned dairy ingredients with a basal feed and processing it using an existing method. The basal feed used is not particularly limited, and a commonly available commercially available basal feed can be used. For example, animal feed ingredients such as cereals, 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 rearing> Poultry rearing can be modified as appropriate, taking into consideration the type of poultry, developmental stage, shipping time, etc. When chickens are used as poultry, the feed according to the present invention is preferably fed to laying hens at the adult stage. There are no particular limitations on the age of the poultry to be reared, but when chickens are used, the age of laying hens is preferably within the range of 150 to 600 days. Furthermore, it is preferable to feed the feed to adult hens continuously for at least two weeks.

[0059] There are no particular limitations on the feeding method, and ad libitum feeding, restricted feeding, etc. can be selected as desired. There are also no limitations on the form of feed, and any of mashed feed, pelleted feed, and crumbled feed can be used.

[0060] The poultry eggs obtained by the present invention have excellent flavor whether they are raw or boiled. Therefore, when raw, they can be suitably used as eggs for egg-topped rice. Furthermore, 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. The above-mentioned method for producing poultry eggs allows for the production of poultry eggs with improved flavor.

[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 the tables below, descriptions such as "ingredients 2" relative to "ingredients 1" refer to the ratio (times) of the mass of "ingredients 2" when the mass of "ingredients 1" is taken as the base (1).

[0064] In the following test examples, whey, skim milk powder, and butter were used in dry powder form. Of these, Newlacto F-S (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 milk ingredients and other pigments listed in the table. The basal feed used was a mixture of corn, DDGS, soybean meal, rapeseed meal, etc.

[0066] <Test Example 1> A feeding test was conducted by feeding 10 chickens (adult birds) in one section with feed containing the milk ingredients shown in Table 1 below. The feeding test was conducted in a test chicken coop from June 10 to June 30, 2022, and a sensory evaluation was performed 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 case of using 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]

[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, in which skim milk powder was further added to the fermented milk and whey, was used, the eggs had a mellower flavor and a richer taste. Furthermore, the eggs obtained by feeding the feed of Example 2 containing whey and butter as dairy ingredients had a buttery flavor even in the raw egg yolk. Thus, by using a feed containing fermented milk or butter as a dairy ingredient, a novel flavor could be imparted to poultry eggs.

[0070] <Test Example 2> A feeding test was conducted by feeding 10 chickens (adult birds) in one section with feed containing the milk 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 performed using eggs two weeks after the start of feeding.

[0071]

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

[0073]

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

[0075] <Test Example 3> A feeding test was conducted by feeding 10 chickens (adult birds) in one section with feed containing the milk 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 performed using eggs two weeks after the start of feeding.

[0076]

[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 using the same procedure as in Test Example 2. The results are shown in Table 5. The average evaluation values ​​by the evaluators represent the tendency of the evaluation for each item.

[0078]

[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 the sweetness, richness, aftertaste and color of the eggs, and a desirable flavor was added.

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

[0081] <Test Example 4> A feeding test was conducted by feeding 10 chickens (adult birds) 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 evaluations between the evaluators, and the evaluation results of each evaluator showed similar trends.

[0083]

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

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

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

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

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

5. The method according to claim 1, wherein the dairy raw material contains fermented milk and skim milk powder, and the content of the skim milk powder relative to the fermented milk is 0.3 to 5 times the mass of the fermented milk.

6. 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 mass terms.

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

9. The method of claim 1, wherein the dairy ingredients include a dairy flavoring.

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

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

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

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