KR0135673B1 - Hen's egg contains astaxanthin - Google Patents
Hen's egg contains astaxanthinInfo
- Publication number
- KR0135673B1 KR0135673B1 KR1019940025235A KR19940025235A KR0135673B1 KR 0135673 B1 KR0135673 B1 KR 0135673B1 KR 1019940025235 A KR1019940025235 A KR 1019940025235A KR 19940025235 A KR19940025235 A KR 19940025235A KR 0135673 B1 KR0135673 B1 KR 0135673B1
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- astaxanthin
- yeast
- eggs
- egg
- feed
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K10/00—Animal feeding-stuffs
- A23K10/10—Animal feeding-stuffs obtained by microbiological or biochemical processes
- A23K10/16—Addition of microorganisms or extracts thereof, e.g. single-cell proteins, to feeding-stuff compositions
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K50/00—Feeding-stuffs specially adapted for particular animals
- A23K50/70—Feeding-stuffs specially adapted for particular animals for birds
- A23K50/75—Feeding-stuffs specially adapted for particular animals for birds for poultry
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y10—TECHNICAL SUBJECTS COVERED BY FORMER USPC
- Y10S—TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y10S426/00—Food or edible material: processes, compositions, and products
- Y10S426/807—Poultry or ruminant feed
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- Polymers & Plastics (AREA)
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- Food Science & Technology (AREA)
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- Zoology (AREA)
- Microbiology (AREA)
- Birds (AREA)
- Biochemistry (AREA)
- Biomedical Technology (AREA)
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- Molecular Biology (AREA)
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- Health & Medical Sciences (AREA)
- Feed For Specific Animals (AREA)
- Fodder In General (AREA)
Abstract
본 발명은 아스탁산틴을 함유하는 기능성 계란을 생산하는 방법을 제공한다. 이 방법은 특히 파피아 로도지마(Phaffia rhodozyma) ATCC 66272 효모를 트리코테르마 레에세이(Trichoderma reesei) ATCC 13631로부터 유래된 세포벽 분해효소로 처리하여 얻은 것 아스탁산틴-함유 효모추출액을 산란계용 사료에 첨가한 후, 이를 산란계에 급여시켜 계란을 생산함을 특징으로 한다.The present invention provides a method of producing a functional egg containing astaxanthin. This method was obtained by treating, in particular, Phaffia rhodozyma ATCC 66272 yeast with cell wall degrading enzymes derived from Trichoderma reesei ATCC 13631. Astaxanthin-containing yeast extract was added to the feed for laying hens. After addition, it is characterized in that it is fed to a laying hen to produce eggs.
본 발명의 방법에 의해 얻어지는 아스탁산틴-함유 계란은 아스탁산틴이 본래부터 갖는 항산화작용 등의 여러 생리학적 활용을 그대로 유지할 뿐만 아니라 그의 난황이 짙은 황색으로 착색되므로 수요자의 욕구를 만족시킬 수 있다.Astaxanthin-containing eggs obtained by the method of the present invention not only maintain various physiological applications such as antioxidant activity of astaxanthin inherently, but also satisfy the needs of consumers because the egg yolk is colored in dark yellow. .
Description
제1a도 내지 d도는 사료 중 아스탁산틴 함량에 따른 난황중 아스탁산틴의 함량 변화를 보여주는 액체 크로마토그래피 그래프이다.1a to d are liquid chromatography graphs showing the change in the content of astaxanthin in egg yolk according to the content of astaxanthin in the feed.
본 발명은 기능성 계란의 제조방법에 관한 것이며, 보다 상세히 설명하면 카로티노이드중 잔토필(Xanth ophylls; Oxygenated Carotenoid)그룹에 속한 아스탁산틴(Astaxanthin; 3,3'-Dihydroxy-carotene-4,4'-dione)을 함유한 계란의 제조방법에 관한 것이다.The present invention relates to a method for producing a functional egg, and in more detail, astaxanthin (3,3'-Dihydroxy-carotene-4,4'-) belonging to the xanth ophylls (Oxygenated Carotenoid) group of carotenoids. It relates to a method for producing eggs containing dione).
계란은 고대로부터 우리 인간에게 가장 널리 잘 알려진 식품으로서 동서고금을 통해 완전영양 식품으로 널리 애용되고 왔다. 최근 건강지향적인 소비자들의 욕구에 편승하여 계란의 고유품질에 덧붙여 다양한 기능성을 부여한 특수란이 대거 등장하고 있다. 특수란의 생산을 인산 드링크제를 제조하고 남은 찌꺼기나 약초, 해초등을 사료에 섞어 먹인 산란계에서 생산된 계란에 영양란, 인산약초등의 상표를 부착하여 시판함으로써 시작되었다.Eggs have been the most widely known food for humans since ancient times and have been widely used as nutrient foods through East and West. In recent years, special eggs that have various functions in addition to the inherent quality of eggs have been introduced in accordance with the needs of health-oriented consumers. The production of special eggs began by commercializing the eggs produced by laying hens, which produced the phosphate drink, and the remaining eggs, herbs, and seaweeds mixed with feed.
현재 특수란은 그 기능에 따라 3가지로 나뉠 수 있다. 먼지 계란 난황내에 들어있는 다량의 콜레스테롤 성분을 감소시키기 위해 오메가 3계열의 고도 불포화 지방산인 리놀레닉산, EPA, DHA함량을 6∼7배 증가시켜 계란내의 지방산 조성을 변화시킨 오메가 3 지방산 강화란, 비타민 A,E 셀레늄 등 식생활에 부족하기 쉬운 비타민을 강화한 비타민 강화란, 그리고 콜레스테롤 및 중성지방과 혈당의 분해를 촉진한다는 활성요오드가 첨가된 요오드 강화란등이 있다. 이와 같은 특수란은 닭에게 특수한 사료를 먹이므로서 몸속에 영양성분이 과도하게 섭취되면 계란을 통해 배출하는 닭의 생리를 이용하여 생산할 수 있으며, 이러한 원리에 의해 인체에 필요한 성분을 자연스럽게 강화시킨 계란을 만들 수 있다.Currently, special columns can be divided into three types according to their function. Omega-3 fatty acid fortified eggs, which changed the fatty acid composition in eggs by increasing the content of linolenic acid, EPA, and DHA, which are polyunsaturated fatty acids of omega-3 series, to reduce the large amount of cholesterol in egg yolk, Vitamin-enriched eggs, which are fortified with vitamins such as A and E selenium, are also lacking in diet, and iodine-enhanced eggs with active iodine, which promotes the breakdown of cholesterol, triglycerides and blood sugar. Such special eggs can be produced using the physiology of the chicken discharged through the egg when the nutrition is excessively ingested in the body by feeding the special feed to the chicken. You can make
이러한 상황하에서 본 발명자들은 우수한 생리학적 활성을 가지면서 최근 소비자가 난황색으로서 선호하는 짙은 황색을 띄는 기능성 계란을 생산할 수 있는 방법을 제공하고자 연구한 결과로서, 아스탁산틴을 함유하는 사료를 산란계에 투여하므로써 상기 목적을 달성할 수 있음을 발견하고 본 발명을 완성하기에 이르렀다.Under these circumstances, the present inventors have conducted studies to provide a method for producing a dark yellow functional egg, which has excellent physiological activity and is preferred by consumers as egg yolk, and as a result, a feed containing astaxanthin is added to the laying hens. The present invention has been accomplished by discovering that the above object can be achieved by administration.
즉, 본 발명의 목적은 아스탁산틴을 함유하는 사료를 산란계에 투여하여 계란을 생산함을 특징으로 하는 아스탁산틴-함유 계란의 제조방법을 제공하는 것이다.That is, an object of the present invention is to provide a method for producing an astaxanthin-containing egg, characterized in that the egg is produced by administering a feed containing astaxanthin to a laying hen.
본 발명의 다른 목적 및 적용은 하기 발명의 상세한 설명으로부터 당업자에게 명백해질 것이다.Other objects and applications of the present invention will become apparent to those skilled in the art from the following detailed description of the invention.
본 발명에서 사용된 아스탁산틴 색소는 우수한 항산화효과를 갖고 있으며 생체내에서 다양한 생물학적 기능을 수행하고 있는 것으로 밝혀져 있다. 1991년에 미키(Miki)는 아스탁산틴이 싱글렛 옥시전(1O2)에 대한 퀘칭효과 및 자유라디칼 스캐빈져 효과에 있어서 베타카로틴보다 10배, 알파토코페롤보다 100배 높은 활성을 보이며 또한 활성 산소중에 의한 유지 과산화반응의 강한 억제제로서 작용한다고 발표하였으며 이런 결과에 비추어 아스탁산틴을 슈퍼 비타민 E라고 칭하기도 하였다.(W. Miki, Pure Appl. Chem. 63(1) : 141∼146,1991), 또한, 무릴로(Murillo)는 아스탁산틴 색소가 방광암에 대해 효과가 있다고 보고하였다(Takuji T. 등, Carcinogensis, 15(1); 15∼19, 1994).Astaxanthin pigments used in the present invention have excellent antioxidant effects and are found to perform various biological functions in vivo. In 1991, Miki showed that astaxanthin showed 10 times higher activity than beta-carotene and 100 times higher than alpha-tocopherol in the quenching and free radical scavenging effects on singlet oxygen ( 1 O 2 ). It was reported that it acts as a strong inhibitor of fat and oil peroxidation by free radicals, and in view of this result, astaxanthin was also called super vitamin E. (W. Miki, Pure Appl. Chem. In addition, Murillo reported that astaxanthin pigments are effective against bladder cancer (Takuji T. et al., Carcinogensis, 15 (1); 15-19, 1994).
본 발명자들은 아스탁산틴 색소를 양계에 투여한 결과, 이 색소가 물에 녹지 않고 지방성분에 녹기 때문에 색소의 대부분이 난황에 축적된다는 사실을 발견하고 이러한 원리를 이용하여 아스탁산틴 고유의 생리학적 활성을 그대로 나타내면서 동시에 아스탁산틴이 갖는 색에 의해 자연스럽게 수요자가 선호하는 짙은 황색 또는 오렌지색의 난황을 갖는 계란을 제조하게 되었다.As a result of administering the astaxanthin pigment to poultry, the inventors found that most of the pigment accumulates in egg yolk because it is not dissolved in water but in fat components. At the same time, the color of the astaxanthin, while showing the activity as it is naturally produced eggs having a dark yellow or orange egg yolk preferred by the consumer.
아스탁산틴은 효모 파피아 로도지마(Phaffia rhodozyma), 녹조류 헤마토 코커스 플루비아리스(Haematoc occus pluvialus), 또는 게나 새우껍질 같은 천연의 공급원으로부터 추출된 것 또는 화학합성에 의해 제조한 합성품도 사용할 수 있다. 본 발명은 특정한 아스탁산틴의 공급원에 의해 제한되지 않으나, 바람직하게는 비타민과 미네랄, 불포화 지방 등 영양성분이 풍부한 효모 파피아 로도지마를 아스탁산틴 공급원으로 사용한다.Astaxanthin can also be extracted from natural sources such as yeast Phaffia rhodozyma, green algae Hematococcus pluvialus, or crab or shrimp shells, or synthetically prepared synthetic products. have. The present invention is not limited to a specific source of astaxanthin, but preferably yeast papia rodozima rich in nutrients such as vitamins, minerals and unsaturated fats is used as the astaxanthin source.
아스탁산틴을 게 또는 새우, 또는 효소등의 천연 공급원으로부터 추출하는 경우(예를 들면 일본특허공개6-105657, 일본특허공개 4-173058호)색소를 추출하기 위해 알카리 물질을 사용하고 있는데, 이 경우에는 아스탁산틴 색소가 깨질 위험이 있어 바람직하지 않다. 본 출원인은 이러한 단점을 보완하기 위해 효소(enzyme)를 사용하여 아스탁산틴을 추출하는 방법을 개발하여 특허출원한 바 있으며(한국특허출원 제93-15741호), 본 발명에서도 상기 문헌에 기재된 방법에 따라 제조한 아스탁산틴을 안정되게 사용하였다.When astaxanthin is extracted from natural sources such as crabs, shrimps or enzymes (for example, Japanese Patent Laid-Open No. 6-105657, Japanese Patent Laid-Open No. 4-173058), an alkaline substance is used to extract the pigment. In this case, the astaxanthin pigment is not preferable because of the risk of breaking. Applicant has developed and patented a method for extracting astaxanthin using an enzyme (Enzyme) to compensate for this disadvantage (Korean Patent Application No. 93-15741), the present invention also described in the document Astaxanthin prepared according to the present invention was used stably.
효모 파피아 로도지마는 통상 700∼4,000ppm의 아스탁산틴을 함유하고 있다. 효모 파피아 로도지마는 미생물 기탁기관인 미국 메릴랜드 록빌에 소재하는 아메리칸 타입 컬쳐 콜렉션(ATCC)에 ATCC 66272등으로 기탁되어 있어 자유롭게 분양하여 사용할 수 있다. 파피아 효모의 아스탁산틴을 색소원으로 유용하게 이용하기 위해서 먼저 세포벽 분해 효소로 파피아 효모의 세포벽을 분해시킨 다음 세포내용을 건조하여 사용하는데, 즉 파피아 로도지마 ATCC 66277효모의 배양액 또는 효모의 현탁액(건물량 1%∼30%)을 황산 또는 가성소다용액으로 pH 4.0∼5.0사이의 조정한 다음 트리코데르마 레에세이(Trichoderma reesei ATCC 13631(이 균주는 한국종균협회에 KFCC-35516의 기탁번호로 기탁되어 있으므로 한국종균협회로부터 분양받을 수 있다)의 세포벽 용해효소를 파피아 속 효모건물 g당 1∼3unit 첨가한 다음 25∼35℃에서 2∼4시간 처리하므로서 색소 흡수율이 높은 아스탁산틴 색소 시료를 만들 수 있다.Yeast papia Rhododima usually contains 700-4,000 ppm of astaxanthin. Yeast Papia Rhododima is deposited at ATCC 66272 in the American Type Culture Collection (ATCC), Rockville, Maryland. In order to use astaxanthin of papia yeast as a pigment source, the cell wall of papia yeast is first decomposed with a cell wall degrading enzyme, and then the contents of the cells are dried and used, that is, culture or yeast of papia rhododoma ATCC 66277 yeast. Suspension (from 1% to 30% of dry matter) was adjusted to pH 4.0-5.0 with sulfuric acid or caustic soda solution, and then trichoderma reesei ATCC 13631 (this strain was deposited with KFCC-35516 to the Korean spawn association). Astaxanthin with high pigment absorption rate is added by adding 1 to 3 units of cell wall lytic enzyme per papia yeast building and treating it for 2 to 4 hours at 25 to 35 ℃. A pigment sample can be made.
또한 아스탁산틴 색소를 함유한 파피아 효모를 산란계용 사료에 혼합하여 산란계에 투여할 수도 있다. 파피아 효모는 아스탁산틴 색소이외에 다량의 불포화지방산 및 비타민, 아미노산등을 함유하고 있어서 영양원으로도 극히 유효하다고 하는 장점이 있다.In addition, papia yeast containing the astaxanthin pigment may be mixed with the feed for laying hens and administered to the laying hens. Papia yeast contains a large amount of unsaturated fatty acids, vitamins, and amino acids in addition to astaxanthin pigments, so it is extremely effective as a nutrient source.
사료중 아스탁산틴 색소의 함량은 0.5∼100ppm정도가 유효하며, 바람직하게는 1∼50ppm의 범위내에 있다. 아스탁산틴의 함량은 계란의 발색목적에 따라 조정할 수 있다. 즉, 출하전 극하게 발색을 필요로 할 때는 색소함량이 높은 사료를 먹이며 서서히 발색을 시킬때에는 색소함량을 낮게 조정하여 먹인다.Astaxanthin pigment content in the feed is effective in the range of about 0.5 to 100 ppm, preferably in the range of 1 to 50 ppm. The content of astaxanthin can be adjusted according to the egg's color development purpose. In other words, when the color development is extremely necessary before shipment, feed the pigment with high pigment content, and when the color is gradually developed, adjust the pigment content low.
본 발명에 따라 얻어진 아스탁산틴을 함유한 계란은 항산화 효과가 뛰어난 아스탁산틴에 의해 새로운 생물학적 기능을 발휘할 수 있는 기능성 계란으로 이용될 수 있으며 그 밖에 음식의 시각효과를 위한 장식용도나 적색의 난황분말을 이용한 부침 등의 요리에 색소 증강의 용도로 훌륭한 천연색소원으로 이용될 수 있다.The egg containing astaxanthin obtained according to the present invention can be used as a functional egg capable of exerting a new biological function by astaxanthin, which has excellent antioxidant effect, and is also used for decorative or red yolk powder for visual effects of food. It can be used as an excellent natural pigment source for the purpose of pigment enhancement in cooking such as ups and downs.
이하 각종 예를 통하여 본 발명을 보다 상세히 설명하지만 본 발명이 이들 예에만 국한되는 것은 아니다.Hereinafter, the present invention will be described in more detail with reference to various examples, but the present invention is not limited to these examples.
[실시예 1]Example 1
난황착색의 육안관찰Visual observation of egg yolk coloring
한국특허출원 제93-15741호에 기재된 방법, 즉, 파피아 로도지마 ATCC 66272 효모의 배양액 또는 효모의 현탁액(건물량 1%∼30%)을 황산 또는 가성소다용액으로 pH 4.0∼5.0사이로 조정한 다음 트리코데르마 레에세이(Trichoderma reesei ATCC 13631(이 균주는 한국종균협회에 KFCC-35516이 기탁번호로 기탁되어 있으므로 한국종균협회로부터 분양받을 수 있다)의 세포벽 용해효소를 파피아 속 효모건물 g당 1∼3unit 첨가한 다음 25∼35℃에서 2∼4시간 처리하여 얻은 아스탁산틴-함유 효모추출액 약 10ppm의 아스탁산틴이 포함되도록 통상의 산란계용 사료에 첨가하였다. 이렇게 제조한 사료를 산란계에 10일간 투여한 후 계란을 채취하고, 이를 날것으로 또는 삶아서 색소착색 여부를 관찰한 결과 난황의 적색색소가 뚜렷하게 확인되었으며 난황으로의 아스탁산틴 색소축전은 난황주변에서 시작하여 중심으로 착색이 진행되었다.The method described in Korean Patent Application No. 93-15741, that is, a culture of Papia Rhododima ATCC 66272 yeast or a suspension of yeast (1% to 30% of dry matter) was adjusted to pH 4.0 to 5.0 with sulfuric acid or caustic soda solution. Next, cell wall lytic enzymes of Trichoderma reesei ATCC 13631 (KFCC-35516 has been deposited with the Korean spawn association as the deposit number can be distributed from the Korean spawn association) per gram of yeast building in papia 1 to 3 units were added to the conventional laying hens so that the astaxanthin-containing yeast extract obtained by treatment for 2 to 4 hours at 25 to 35 ° C. contained about 10 ppm of astaxanthin. After 10 days of administration, eggs were collected and raw or boiled to observe pigmentation. The red pigment of egg yolk was clearly observed, and astaxanthin pigment storage to egg yolk Starting at around coloration were carried out in the center.
반면 일본특허공개 제6-105567호에 기재된 방법으로 제조한 아스탁산틴을 첨가한 사료를 투여한 경우, 10일간의 투여후에도 난황의 짙은 황색으로의 착색은 잘 일어나지 않았다.On the other hand, when the feed containing astaxanthin prepared by the method described in Japanese Patent Laid-Open No. 6-105567 was administered, the egg yolk color was darkly colored even after 10 days of administration.
[실험예 2]Experimental Example 2
난황의 아스탁산틴 함량변화 측정Determination of Astaxanthin Content in Egg Yolk
상기 실시예 1에 의해 생산한 계란으로부터 난황을 분리하여 클로로포름 : 메탄올(2 : 1, v/v)용액 100ml을 넣고 균질화시킨 다음, 이 액을 원심분리하여 상등액을 채취하였다. 상등액에 증류수를 0.2vol을 첨가하여 분액깔대기에서 혼합한 다음 아래층에 있는 분획을 모아서 40℃에서 진공건조기로 농축하였다. 이 농축액 0.1ml에 메틸알코올 0.4ml을 넣고 원심분리하여 상등액을 0.5μ fillter로 여과하여 HPLC시료로 사용하였다. HPC조건은 다음과 같다.Egg yolk was separated from the egg produced in Example 1, homogenized with 100 ml of chloroform: methanol (2: 1, v / v) solution, and the supernatant was collected by centrifuging the solution. 0.2 vol of distilled water was added to the supernatant, mixed in a separatory funnel, and the fractions in the lower layer were collected and concentrated in a vacuum dryer at 40 ° C. 0.4 ml of methyl alcohol was added to 0.1 ml of the concentrated solution, and the supernatant was filtered through 0.5 µ fillter and centrifuged to use as an HPLC sample. HPC conditions are as follows.
컬럼 : 리크로솔브 RP-178(7μ)Column: Lichrosolve RP-178 (7μ)
흡광도 : 475mmAbsorbance: 475mm
용매 : 메틸알콜Solvent: Methyl Alcohol
용매도 : 2ml/minSolvent Degree: 2ml / min
주입량 : 30μlInjection volume: 30μl
[실험예 3]Experimental Example 3
산란계 20마리를 5마리씩 4그룹으로 나누어 아스탁산틴 색소의 난황 착색실험을 진행하였다. 실험에 사용된 사료는 일반식으로 사용되고 있는 산란계용 사료를 대조구로 사용하였으며 사료중 아스탁산틴 색소함량은 10ppm, 30ppm, 50ppm농도로 조절하였다.The egg laying color experiments of astaxanthin pigments were carried out by dividing 20 laying hens into four groups. The feed used in the experiment was used as a control diet for laying hens. Astaxanthin pigment content was adjusted to 10ppm, 30ppm and 50ppm concentrations.
먼저 시험에 이용된 산란계는 10일 정도 일반사료를 먹이면서 적응시킨 다음 아스탁산틴 색소가 함유된 사료로 먹이기 시작하였다. 색소가 난황의 중심부까지 완전 침착하는데는 약 10일이 소요되었으며, 사료중 아스탁산틴의 함량 변화에 대한 난황중 아스탁산틴의 함량 변화를 측정한 HPLC 측정결과를 제1도에 나타내었다. 제1(a)도는 대조구를, 제1(b)도는 10ppm의 아스탁산틴을 함유하는 사료를 투여한 경우를, 제1(c)도는 30ppm의 아스탁산틴을 함유하는 사료를 투여한 경우들, 그리고 제1(d)도는 50ppm 의 아스탁산틴을 함유하는 사료를 투여한 경우를 각각 나타낸다.The laying hens used in the trial were first adapted to feed normal feed for about 10 days and then fed with feed containing astaxanthin. It took about 10 days for the pigment to be completely deposited to the center of egg yolk. The results of HPLC measurement of the change in the content of astaxanthin in egg yolk against the change in the content of astaxanthin in the feed are shown in FIG. Cases in which a feed containing Fig. 1 (a) and a control containing 10ppm of astaxanthin was administered, while in Fig. 1 (c), a feed containing 30 ppm of astaxanthin was administered. And FIG. 1 (d) shows a case where a feed containing 50 ppm of astaxanthin was administered.
Claims (2)
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| KR1019940025235A KR0135673B1 (en) | 1994-10-01 | 1994-10-01 | Hen's egg contains astaxanthin |
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| KR1019940025235A KR0135673B1 (en) | 1994-10-01 | 1994-10-01 | Hen's egg contains astaxanthin |
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| KR0135673B1 true KR0135673B1 (en) | 1998-04-22 |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20030001024A (en) * | 2001-06-28 | 2003-01-06 | 주식회사 나누리식품 | Production method of egg |
| KR20040016073A (en) * | 2002-08-14 | 2004-02-21 | (주)한국바이오스 | Production of special duck by specific feed-additive |
| KR20040016086A (en) * | 2002-08-14 | 2004-02-21 | (주)오비티 | Specific feed-additive contained anti-oxidants producing microbes |
| KR101160730B1 (en) * | 2009-08-18 | 2012-06-28 | 김영일 | The egg containing selenium, astaxanthin and DHA and its production method |
| KR102624373B1 (en) | 2023-06-27 | 2024-01-12 | 주식회사 365팩토리 | Producing method for Egg containing Lactic acid Bacteria |
-
1994
- 1994-10-01 KR KR1019940025235A patent/KR0135673B1/en not_active IP Right Cessation
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20030001024A (en) * | 2001-06-28 | 2003-01-06 | 주식회사 나누리식품 | Production method of egg |
| KR20040016073A (en) * | 2002-08-14 | 2004-02-21 | (주)한국바이오스 | Production of special duck by specific feed-additive |
| KR20040016086A (en) * | 2002-08-14 | 2004-02-21 | (주)오비티 | Specific feed-additive contained anti-oxidants producing microbes |
| KR101160730B1 (en) * | 2009-08-18 | 2012-06-28 | 김영일 | The egg containing selenium, astaxanthin and DHA and its production method |
| KR102624373B1 (en) | 2023-06-27 | 2024-01-12 | 주식회사 365팩토리 | Producing method for Egg containing Lactic acid Bacteria |
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| KR960013227A (en) | 1996-05-22 |
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