JPH04200352A - Feed for chicken - Google Patents

Abstract

PURPOSE:To improve flavor of chicken and hen's egg by blending feed for chicken with a specific amount of beef tallow approximately in the same state as that in vivo. CONSTITUTION:A feed for chicken containing 1-10wt.% beef tallow approximately in the same state as that in vivo. The beef tallow approximately in the same state as that in vivo means beef tallow in vivo in a state as it is and in a state not subjected to treatment of denaturing beef tallow such as high- temperature extraction, alkali neutralization, decoloration and purification. Consequently, as blending of beef tallow, a feed for chicken is blended with fats taken out from cow as it is or blended with fats of cow in an extracted state, which are obtained by heating fats taken out from cow to 60-70 deg.C, dissolving fats in the tissue and extracting fats from the tissue by pressurizing. Preferably the fats are heated to 60-70 deg.C, fats in the tissue are dissolved and pressurized to extract fats from the tissue, which are added to the feed for chicken.

Description

DETAILED DESCRIPTION OF THE INVENTION [Field of Industrial Application] The present invention relates to a feed that improves the flavor of chicken meat and chicken eggs.

[Conventional technology]

The gourmet boom in recent years has spread to chicken and eggs, and general consumers have come to demand delicious chicken and eggs. Since both chicken meat and chicken eggs have a characteristic fishy flavor, efforts are being made to reduce this unpleasant odor.

By the way, it is empirically known that the flavor of chicken and chicken eggs is influenced by the feed fed to the chickens. For example, in our country, fishmeal is used in feed as a protein source, but
It is said that many foreigners find Japanese chicken and eggs to have a fishy smell.

Furthermore, fats and oils are used in feed for the purpose of improving feed efficiency, and these fats and oils are a mixture of various things such as beef tallow, pork fat and bone oil, and restaurant waste oil. These oils and fats are extracted at high temperatures around 120°C,
Many of them have been subjected to acid and alkali neutralization and decolorization treatments, which may have an adverse effect on the flavor of chicken and eggs.

Therefore, plant protein feeds made by removing fishmeal from feeds, and feeds using purified beef tallow, pork fat, etc., have been proposed.

[Problem to be solved by the invention]

However, even if feeds using plant protein feed and purified beef tallow are given, the effect of improving the flavor of chicken and eggs is small, and chicken and eggs with a clearly desirable flavor have not yet been developed. Ta.

The present invention was made in view of the above points, and an object of the present invention is to provide a chicken feed that can improve the flavor of chicken meat and chicken eggs.

[Means to solve the problem]

In order to achieve the above object, the present inventor conducted intensive research on the relationship between feed ingredients and the flavor of chicken and chicken eggs, and found that:
The present invention was completed based on the discovery that by mixing cow fat as it is in feed, the unpleasant odor peculiar to chicken and chicken eggs can be effectively eliminated, and a very pleasant flavor can be obtained. .

That is, the animal feed of the present invention is characterized in that it contains 1 to 10% by weight of beef tallow in a state between the living state and the state between.

In the present invention, beef tallow in a state between the living state and the state of aging refers to the state of beef tallow that is almost as it is in the living state, and the beef tallow is altered by extraction processing, alkali neutralization processing, decolorization processing, purification processing, etc. at high temperature. It refers to a state that has not been processed to cause it to occur.

Therefore, methods for blending beef tallow include blending fat extracted from cows as is, heating fat extracted from cows to 60 to 70°C to dissolve fat in tissues, and then applying pressure to remove fat from tissues. The fat is extracted and blended in this extracted state, or the fat extracted from the cow is extracted with an organic solvent, the solvent is removed, and the fat is blended in this state. Preferably 60
It is preferable to heat the tissue to ~70°C to dissolve fat in the tissue and then apply pressure to extract the fat from the tissue before blending.

As the beef tallow, various types of beef fat can be used, but Wagyu beef is preferred in terms of its flavor-improving effect. This Wagyu beef includes Japanese black cattle (Kuroge Wagyu), Japanese brown cattle (Akagyu), Japanese Shorthorn cattle, and Japanese non-horn cattle, but the fat of Japanese Black cattle is most preferable.

The amount of beef tallow is 1 to 10% by weight, preferably 3 to 6% by weight. If the amount is less than 1% by weight, the flavor improving effect will be reduced. Moreover, if the blending amount exceeds 10% by weight, it will not be possible to physically maintain the shape of the blended feed, causing problems in physical properties.

Furthermore, although adding beef fat to regular poultry feed can produce chicken and chicken eggs with good flavor, it is better to use raw fat instead of adding feed oil to feed that does not use fishmeal. is more preferable.

[Effect]

In the animal feed of the present invention, beef tallow improves the flavor of chicken and chicken eggs.

〔Example〕

Example I ME 3230kcaf, Cp 1B, 7% feed for broilers was designed, and Wagyu beef fat obtained by heating and melting Wagyu beef belly fat at 60 to 70°C was added to 5% by weight of the feed.

The broilers used in the test were raised on a general feed until they were 4 weeks old, and then switched to this feed and tested for 4 weeks until they were 8 weeks old. In addition, as a control, a group was set up in which feed oil (refined beef tallow), which is normally used in feed, was used.

The feed composition used in the test is shown below.

(Left below) Corn 65.5% fat bran 2.7% soybean meal
10.2% rapeseed meal
4.2% corn gluten meal
1.9%60% fishmeal
4.0%50% meat bone meal
4.5% fegame meal 0.
7% Beef fat 5.0% Others 1.2% 100.0% No difference in feeding performance was observed between the test group to which Wagyu beef fat was added compared to the control group to which feed-grade oil was added.

After rearing, the animals were dissected at 8 weeks of age, breast meat and thigh meat were collected and evaluated by 15 expert panelists.

To prepare the chicken, both the breast meat and thigh meat were cut into approximately 60 rd pieces, heated on a hot plate, and served to taste.

The results are shown in the table below.

Example 2 3% of the same Wagyu beef fat as in Example 1 was added to a commercially available feed (Ceye Layer 18H (manufactured by Itochu Feed)), and after feeding for 3 weeks, chicken eggs were collected and evaluated by 15 expert panelists. As a control, a group was set up in which 3% feed oil (refined beef tallow) was added instead of Wagyu beef fat.

Chicken eggs were boiled and served for taste.

The results are shown in the table below.

〔Effect of the invention〕

INDUSTRIAL APPLICABILITY The present invention can improve the flavor of chicken and chicken eggs and make them taste good.

Patent applicant: Itochu Feed Co., Ltd.

Claims (1)

[Claims] Feed for chickens characterized by containing 1 to 10% by weight of beef tallow in substantially the same state as in the living body.