KR102417315B1 - Manufacturing method of natural plant sulfur feed for raising sulfur duck - Google Patents

Manufacturing method of natural plant sulfur feed for raising sulfur duck Download PDF

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KR102417315B1
KR102417315B1 KR1020200000371A KR20200000371A KR102417315B1 KR 102417315 B1 KR102417315 B1 KR 102417315B1 KR 1020200000371 A KR1020200000371 A KR 1020200000371A KR 20200000371 A KR20200000371 A KR 20200000371A KR 102417315 B1 KR102417315 B1 KR 102417315B1
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김선철
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Abstract

본발명은 MSM(메틸설포닐메탄) 0.1 ~ 0.5wt%, 바실러스 서브틸러스 1.0 ~ 5.0wt%, 모나콜린-케이가 0.1wt% 이상이 함유되어 있는 홍국균 배양물 0.5 ~ 5.0wt% 및, 부형제인 효모 89.5 ~ 98.4wt% 을 함유하는 제1사료를 28~30℃ 회전조에서 20~30분 혼합하는 제 1사료 혼합공정; 혼합된 제 1사료와 오리 일반사료를 1:9 중량 비율로 30℃ ~ 40℃ 회전조에서 20~30분 뒤집으면서 혼합하며 혼합된 사료가 평균 29℃ ~ 30℃에 이르도록 하는 제 2사료 혼합공정; 및 혼합된 제 2사료를 29℃ ~ 30℃ 항온조에서 5~6시간 숙성하는 숙성공정;을 수행하는 급이 후 다음 급이 사료제조가 하루에 가능한 유황오리 사육용 천연식물유황사료 제조방법에 관한 것으로,
제 1 및 제 2 사료 혼합부터 숙성까지 5시간 40분 부터 7시간이 소요되므로 통상의 급이 간격인 6시간 정도 내에서 사료를 혼합하여 급이 가능하므로, 소위 급이 후 빈 사료저장조에 다음 급이용 사료만을 제조하여 숙성하면 되므로, 하루치의 급이용 사료를 하루에 한번 제조할 필요가 없어 제조시설이 간단 및 경량화되어 생산비 절감의 효과를 제공하고, 본 발명에 따른 사료를 섭취한 오리는 일반사료를 섭취한 통상의 오리에 비해 근육내 황함유화합물의 함량이 증가되므로 별도의 화학성분의 항생제를 투여할 필요가 없게 된다.The present invention is MSM (methylsulfonylmethane) 0.1 to 0.5wt%, Bacillus subtilus 1.0 to 5.0wt%, Monacolin-K 0.5 to 5.0wt% of cultured honggukgyun containing 0.1wt% or more, and excipients A first feed mixing process of mixing the first feed containing 89.5 to 98.4 wt% of phosphorus yeast in a rotary tub at 28 to 30° C. for 20 to 30 minutes; Mix the mixed first feed and general duck feed in a 1:9 weight ratio in a 30℃ ~ 40℃ rotating tub for 20~30 minutes while turning over the second feed so that the mixed feed reaches an average of 29℃ ~ 30℃ process; And a maturation process of aging the mixed second feed in a constant temperature tank at 29 ° C to 30 ° C for 5 to 6 hours; as,
Since it takes 5 hours 40 minutes to 7 hours from mixing the first and second feeds to maturation, it is possible to mix and feed the feed within the normal feeding interval of 6 hours. Since it is necessary to manufacture and ripen only the feed for use, there is no need to manufacture the feed for one day's feeding, so the manufacturing facility is simplified and lightweight, thereby providing the effect of reducing production costs, and ducks ingesting the feed according to the present invention are general feed. Since the content of sulfur-containing compounds in the muscles is increased compared to normal ducks that have consumed

Description

급이 후 다음 급이 사료제조가 하루에 가능한 유황오리 사육용 천연식물유황사료 제조방법{Manufacturing method of natural plant sulfur feed for raising sulfur duck}Manufacturing method of natural plant sulfur feed for raising sulfur ducks capable of manufacturing the next feeding feed after feeding in one day {Manufacturing method of natural plant sulfur feed for raising sulfur duck}

본 발명은 기능성 유황오리를 생산하기 위한 사료 제조방법으로서, 천연식물유황인 메틸설포닐메탄(MSM), 황 흡수율을 높이는 바실러스 서브틸러스균 및 콜레스테롤 감소 기능의 모나콜린-케이가 함유된 홍국균 배양물을 특정 조건으로 혼합하여 제조하여, 유황오리를 사육 가능토록 하는 급이 후 다음 급이 사료제조가 하루에 가능한 유황오리 사육용 천연식물유황사료 제조방법에 관한 것이다.The present invention is a method for producing a feed for producing functional sulfur ducks, which contains methylsulfonylmethane (MSM), a natural plant sulfur, Bacillus subtilus that increases sulfur absorption, and monacolin-K with cholesterol-reducing function. It relates to a method for producing a natural plant sulfur feed for breeding sulfur ducks that can be produced by mixing under specific conditions to allow sulfur ducks to be reared and then the next feed can be manufactured in one day.

기능성 축산물, 특히 기능성 오리의 생산과 관련된 사료 조성물은 지금까지 많이 개발되어 왔다. 즉, 종래에는 유황 분말, 세레늄 분말 및 게르마늄 분말을 혼합가공하여 제조하는 오리 성장발육 촉진제의 제조방법(특허출원 제10-2002-0068659호), 인삼, 방아풀, 솔잎분말의 혼합물을 급여하여 오리 특유의 냄새를 제거하고 한약성분을 축적시킨 오리를 생산하는 방법(특허출원 제10-2002-0081291호), 옻나무의 독성을 제거시켜 모든 사람이 식용할 수 있는 옻오리를 제조하는 방법(특허출원 제10-2003-0002546호), 양파를 오리사육용 배합사료에 급여하여 오리의 육질을 개선하고 외관상 품질을 개선하는 방법(특허출원 제10-2003-0017208호), 산란용 유황오리를 사육하는 방법 및 이 산란용 유황오리로부터 유황성분에 대한 면역력이 강한 계량종 유황오리를 생산하는 방법(특허출원 제10-2003-0021015호), 솔잎, 마늘, 생약재를 오리의 사료로 섭취시켜 오리의 면역력을 강화하고 오리고기의 육질을 개선하는 방법(특허출원 제10-2003-0074360호), 오리가 초기부터 독성이 강한 유황에 잘 적응할 수 있도록 사육하는 방법(특허출원 제10-2006-0083533호) 등이 공지되어 있다.Feed compositions related to the production of functional livestock products, particularly functional ducks, have been developed a lot so far. That is, in the prior art, a method for producing a duck growth promoter manufactured by mixing and processing sulfur powder, serenium powder and germanium powder (Patent Application No. 10-2002-0068659), ginseng, banyan grass, and pine needle powder by feeding a mixture of A method of producing duck that has removed the characteristic odor and accumulated herbal ingredients (patent application No. 10-2002-0081291), a method of manufacturing lacquer duck that can be eaten by everyone by removing the poison of the lacquer tree (patent application) No. 10-2003-0002546), a method of improving the meat quality and appearance of ducks by feeding onions to a compound feed for rearing ducks (Patent Application No. 10-2003-0017208), breeding sulfur ducks for spawning Method and method of producing sulfur duck with strong immunity to sulfur components from this spawning sulfur duck (Patent Application No. 10-2003-0021015) How to strengthen duck meat and improve the meat quality of duck meat (Patent Application No. 10-2003-0074360) etc. are known.

그러나, 상기 종래 기술은 오리를 생산하는데 있어 무기태의 유황 등을 사료에 첨가하는 방법이 대부분이며, 유기태의 유황 성분을 오리에 급여하여 대사작용 등을 통하여 오리의 근육 내에 황함유 화합물의 함량을 증가시키는 방법에 대해서는 종래 기술에 전혀 개시되어 있지 않다. 또한, 오리육에 함유된 콜레스테롤의 함량을 감소시키는 방법에 대해서도 개시되어 있지 않다.However, most of the prior art methods add inorganic sulfur to feed to produce ducks, and organic sulfur components are fed to ducks to increase the content of sulfur-containing compounds in duck muscles through metabolism, etc. There is no disclosure in the prior art about how to do it. Also, a method for reducing the content of cholesterol contained in duck meat is not disclosed.

황은 체내의 약 0.15%를 차지하는 다량의 필수 광물질로서 모든 세포에 존재하고 세포생명유지를 위해 필수적이며, 중요 아미노산인 시스테인, 메티오닌의 구성성분이다. 특히, 유황은 수천년 전부터 인간을 포함하는 동물체의 해독작용에 관여하는 것으로 알려져 있다. 이와 관련하여, Ross와 Enriquez(1969)는 청산배당체인 리나마이라는 독성물질을 함유하는 것으로 알려진 카싸바(cassava) 잎 분말을 높은 수준으로 병아리에게 급여했을때 성장억제 현상이 나타났으나, 사료에 0.2%의 메티오닌 또는 0.15%의 티오황산나트륨 (

Figure 112020000289937-pat00001
)를 첨가했을 때 성장억제 현상이 해소되었다고 보고하였다. 이는 체내 대사과정에서 생성되는 여러 가지 독성 물질들이 오줌으로 배설되기 전에 해독과정을 거치게 되는데, 이 해독작용에 유황(sulphate)이 관여하는 것으로 알려져 있다.Sulfur is a large amount of essential mineral that accounts for about 0.15% of the body, exists in all cells, is essential for maintaining cell life, and is a component of the important amino acids cysteine and methionine. In particular, sulfur has been known to be involved in detoxification of animals including humans for thousands of years. In this regard, Ross and Enriquez (1969) showed growth inhibition when chicks were fed with high levels of cassava leaf powder, which is known to contain a toxic substance called linamay, a cyanide glycoside. 0.2% methionine or 0.15% sodium thiosulfate (
Figure 112020000289937-pat00001
) was added, and it was reported that the growth inhibition phenomenon was resolved. It is known that various toxic substances generated in the body's metabolism are detoxified before being excreted in the urine, and sulfur is involved in this detoxification.

또한, 황은 의학제품의 1/4에 포함되어 있을 정도로 중요한 물질로 알려져 있다. 예컨대, 서양의학에서는 유황을 의약품으로서 국부자극제, 피부질환, 변비, 치질 등에 이용하고 있으며, 동양의학에서는 유황의 독성을 제거한 후에 지혈작용, 신경마비, 냉수족 등을 치료하는 약품으로서 사용하고 있다. 또한, 마늘과 황함유 유기화합물은 현대적인 항생제가 나오기 전에 티푸스, 콜레라, 이질 등 질병의 치료약으로 널리 사용되어 왔으며(Block E, 1986), 병원성 미생물의 생육을 억제하는 것으로 보고되고 있다(Kumar M, Berwal JS, 1988). In addition, sulfur is known as an important substance to the extent that it is included in 1/4 of medical products. For example, in Western medicine, sulfur is used as a local irritant as a medicine, for skin diseases, constipation, hemorrhoids, etc. In Eastern medicine, after removing the toxicity of sulfur, it is used as a medicine to treat hemostasis, nerve paralysis, cold feet, etc. In addition, garlic and sulfur-containing organic compounds have been widely used as therapeutic agents for diseases such as typhus, cholera, and dysentery before modern antibiotics are available (Block E, 1986), and it is reported that they inhibit the growth of pathogenic microorganisms (Kumar M , Berwal JS, 1988).

그러나, 비육돈, 닭 또는 오리 등 가축에 대한 유황의 공급 형태가 무기태의 유황(sulphate)일 경우, 체내의 단백질 합성에 있어서 거의 효과를 인정할 수 없으며, 체내에 흡수가 되더라도 체외로 배출되는 양이 많으며, 체외로 배출된 무기태 유황은 환경오염이 원인이 될 수 있을 뿐만 아니라, 과량 복용시에는 독성으로 인해 인체에 치명적인 해를 줄 수 있는 단점이 있다.However, when the form of supply of sulfur to livestock such as fattening pigs, chickens, or ducks is inorganic sulfur, the effect is hardly recognized in protein synthesis in the body, and even if absorbed in the body, the amount that is discharged outside the body is large. , inorganic sulfur discharged outside the body can cause environmental pollution, and when taken in excess, it can cause fatal harm to the human body due to toxicity.

이와 같이, 무기태의 유황(sulphate)은 체내 생물학적 이용성, 과량복용시 독성여부, 환경오염 등 여러 가지 단점을 야기시킬 수 있기 때문에, 무기태 유황의 체내 이용성을 높이기 위해서는 유기태 유황을 급여하는 것이 바람직하다.As such, inorganic sulfur (sulphate) can cause various disadvantages such as bioavailability in the body, toxicity in case of overdose, environmental pollution, etc. In order to increase the availability of inorganic sulfur in the body, it is preferable to feed organic sulfur. .

이와 관련하여, 가축의 면역력을 강화하고 천연항생제의 역할을 하는 천연물질로서 소나무의 리그닌에서 추출한 유기태의 유황(MSM)은 오리의 체내에서 황함유 화합물의 생합성을 효율적으로 유도할 수 있고, 무항생제의 대체 사료로서 역할을 할 수 있을 것으로 기대되는바, 이러한 유기태의 유황(MSM)은 오리산업에 있어 성장촉진 및 질병치료에 사용되고 있는 항생제 사용에 대해 규제가 점점 강화되고 있는 상황에서 최근 안전한 축산물에 대한 소비자의 기대심리를 충족시킬 수 있을 것이다.In this regard, as a natural substance that strengthens the immunity of livestock and acts as a natural antibiotic, organic sulfur (MSM) extracted from pine lignin can efficiently induce the biosynthesis of sulfur-containing compounds in the body of ducks, and antibiotic-free It is expected that it can play a role as an alternative feed for It will be able to satisfy consumer expectations.

한편, 콜레스테롤은 세포의 세포막, 신경세포의 수초 등을 구성하는 성분이며, 스테로이드 호르몬과 담즙산을 만드는 원료가 되는 성분으로서, 혈액 내의 정상치는 120～230㎎/㎗이고, 바람직하게는 180～200㎎/㎗이다. 그러나, 콜레스테롤이 정상치를 넘으면 혈관 벽에 콜레스테롤이 쌓임에 따라 혈관이 좁아져 혈액 내의 산소와 영양분 운반이 어려워지기 때문에, 뇌졸중, 협심증, 심근경색 등의 질환의 원인이 된다. 따라서, 콜레스테롤의 함량이 많은 식품은 인간의 건강에 큰 위해를 가져오는 것으로 인식되고 있으며, 현대인의 식생활 중 육류섭취를 꺼리는 요인으로서 콜레스테롤의 함량이 중요시되고 있다.On the other hand, cholesterol is a component constituting the cell membrane of cells, the myelin sheath of nerve cells, etc., and as a raw material for producing steroid hormones and bile acids, the normal level in blood is 120 to 230 mg/dL, preferably 180 to 200 mg /㎗ is However, when cholesterol exceeds a normal level, the blood vessels narrow as cholesterol accumulates on the walls of blood vessels, making it difficult to transport oxygen and nutrients in the blood, which causes diseases such as stroke, angina pectoris, and myocardial infarction. Therefore, foods with a high content of cholesterol are recognized as causing great harm to human health, and the content of cholesterol is considered important as a factor in reluctance to consume meat in modern people's diet.

이와 관련하여, 오리에는 일반적으로 다량의 지방이 함유되어 있으며, 지방의 함량에 큰 영향을 받고 있는 성분중의 하나가 콜레스테롤의 함량이다. 지금까지 보고된 바에 따르면, 오리육 100g 당 75-95mg의 콜레스테롤이 함유되어 있는 것으로 나타나 있다. 따라서, 식생활적 측면에서 매우 중요하게 인식되고 있는 콜레스테롤의 함량을 조금이라도 감소시킬 수 있는 방안은 오리고기의 소비 증진에 크게 기여할 수 있을 것이다.In this regard, duck generally contains a large amount of fat, and one of the components that is greatly affected by the fat content is the cholesterol content. According to the reports so far, it is shown that it contains 75-95 mg of cholesterol per 100 g of duck meat. Therefore, a method to reduce the cholesterol content, which is recognized as very important in terms of dietary life, will greatly contribute to the promotion of duck meat consumption.

또한 천연유황과 바실러스 서브틸러스와 홍국균배얄물과 효모를 포함하는 사료조성물이 국내특허등록10-1130559호로 개시되었으나, 급이시 12시간 이상 숙성한 다음 급이하여야 하므로, 숙성실이 필요하고, 하루 한번 사료를 만들어 다음날 하루 종일 급이하는 시스템으로 급이된다. 따라서 하루 동안 급이할 사료를 만들고 보관하여야 하는 문제점이 있다. 또 하루에 한번 제조하므로 각 시간대 마다 사료 상태가 일정하지 않아 급이 효과가 지속적이지 않는 문제점이 있다. In addition, although a feed composition containing natural sulfur, Bacillus subtilus, hongguk-gyunbayal water, and yeast has been disclosed as a domestic patent registration No. 10-1130559, when feeding, it must be aged for more than 12 hours before feeding, so a maturation room is required, and once a day It is fed by a system that makes feed and feeds it all day the next day. Therefore, there is a problem in that it is necessary to make and store feed for one day. In addition, since it is manufactured once a day, there is a problem that the feeding effect is not continuous because the feed condition is not constant at each time period.

오리육내 황 함량이 증가되고 콜레스테롤의 함량이 감소된 기능성 오리를 생산하는 사료를 작은 설비로도 보관 및 공급 가능토록 하기 위하여, 본 발명에 따른 사료 제조방법은 메틸설포닐메탄(MSM) 0.1 ~ 0.5wt%, 바실러스 서브틸러스 1.0 ~ 5wt%, 홍국균 배양물 0.5 ~ 5wt% 효모 89.5~98.4wt%를 28~30℃ 회전조에서 20~30분 혼합하는 제 1사료혼합공정; 혼합한 제 1사료와 일반사료를 1:9 중량 비율로 30~40℃ 회전조에서 20~30분 뒤집으며 혼합된 사료가 평균 29℃ ~ 30℃에 이르도록 혼합하는 제 2사료혼합공정; 및 제 2혼합사료를 28~30℃ 항온조에서 5~6시간 숙성하는 숙성공정을 순차 수행하는 급이 후 다음 급이 사료제조가 하루에 가능한 유황오리 사육용 천연식물유황사료 제조방법을 제공하는 것을 특징으로 한다. In order to make it possible to store and supply a feed for producing functional ducks with increased sulfur content and reduced cholesterol content in duck meat even with a small facility, the feed manufacturing method according to the present invention is methylsulfonylmethane (MSM) 0.1 to 0.5 A first feed mixing process of mixing wt%, Bacillus subtilus 1.0 to 5wt%, Hongkukkyun culture 0.5 to 5wt% yeast 89.5 to 98.4wt% for 20 to 30 minutes in a rotary tub at 28 to 30°C; A second feed mixing process of mixing the mixed first feed and general feed in a 1:9 weight ratio in a rotating tank at 30-40° C. for 20-30 minutes and mixing the mixed feed to an average temperature of 29° C. to 30° C.; And to provide a method for producing natural plant sulfur feed for sulfur duck breeding in which the next feeding feed can be manufactured in one day after feeding in which the second mixed feed is matured for 5 to 6 hours in a constant temperature tank at 28 to 30 ° C. characterized.

본 발명에 따른 사료를 섭취한 기능성 유황오리는 일반사료를 섭취한 통상의 오리에 비해 근육내 황함유 화합물의 함량이 극대화되고, 콜레스테롤 합성 저해물질인 모나콜린-케이가 급여됨으로써 오리육에 함유된 콜레스테롤의 함량이 감소되며, 오리를 사육하는 동안 발생할 수 있는 바이러스에 저항력이 생겨 질병에 강해지므로 별도의 화학성분의 항생제를 투여할 필요가 없게 되는바, 본 발명에 따른 사료는 오리의 육질개선, 품질 향상, 성장속도의 단축, 사료효율의 개선을 제공함으로써 경쟁력 있는 고급 오리제품을 생산하여 농어촌 소득은 물론 국민 보건 향상에 기여할 수 있다.Functional sulfur ducks fed the feed according to the present invention maximized the content of sulfur-containing compounds in the muscle compared to ducks fed with general feed, and monacolin-K, a cholesterol synthesis inhibitor, was fed to the duck meat. Cholesterol content is reduced, and resistance to viruses that may occur during duck breeding is made and disease is strong, so there is no need to administer an antibiotic of a separate chemical component. By providing quality improvement, reduction of growth rate, and improvement of feed efficiency, it can contribute to improving public health as well as income in rural areas by producing competitive high-quality duck products.

따라서, 또한 본원발명은 제 1 및 제 2 사료 혼합부터 숙성까지 5시간 40분 부터 7시간이 소요되므로 통상의 급이 간격인 6시간 정도 내에서 사료를 혼합하여 급이 가능하므로, 소위 급이 후 빈 사료저장조에 다음 급이용 사료만을 제조하여 숙성하면 되므로, 하루치의 급이용 사료를 하루에 한번 제조할 필요가 없어 제조시설이 간단 및 경량화되어 생산비 절감의 효과가 있으므로 농어촌 소득의 향상에 기여할 수 있는 효과가 있다. Therefore, in the present invention, it takes 5 hours 40 minutes to 7 hours from mixing the first and second feeds to maturation, so it is possible to mix and feed the feed within about 6 hours, which is a normal feeding interval, so that after the so-called feeding Since only the feed for the next feeding needs to be manufactured and aged in the empty feed storage tank, there is no need to manufacture the feed for one day’s feeding once a day, so the manufacturing facility is simplified and lightweight, which has the effect of reducing production costs. It works.

도 1은 본 발명의 공정도 이다.1 is a process diagram of the present invention.

이하, 본 발명에 따른 기능성 오리 생산용 사료 제조방법을 상세히 설명하지만, 본 발명이 실시예에 한정되는 것은 아니다.Hereinafter, the method for producing a feed for production of functional ducks according to the present invention will be described in detail, but the present invention is not limited to the examples.

본 발명의 유황오리 사육용 천연식물유황사료 제조방법은 MSM(메틸설포닐메탄) 0.1 ~ 0.5wt%, 바실러스 서브틸러스 1.0 ~ 5.0wt%, 모나콜린-케이가 0.1wt% 이상이 함유되어 있는 홍국균 배양물 0.5 ~ 5.0wt% 및, 부형제인 효모 89.5 ~ 98.4wt% 을 함유하는 제1사료를 28~30℃ 회전조에서 20~30분 혼합하는 제 1사료 혼합공정;The natural plant sulfur feed for sulfur duck breeding of the present invention contains 0.1 to 0.5 wt% of MSM (methylsulfonylmethane), 1.0 to 5.0 wt% of Bacillus subtilus, and 0.1 wt% or more of Monacolin-K. A first feed mixing step of mixing the first feed containing 0.5 to 5.0 wt% of the Hong Guk-gyun culture and 89.5 to 98.4 wt% of yeast as an excipient in a rotating tank at 28 to 30° C. for 20 to 30 minutes;

혼합된 제 1사료와 오리 일반사료를 1:9 중량 비율로 30 ~ 40℃ 회전조에서 20~30분 뒤집으면서 혼합된 사료가 평균 29℃ ~ 30℃에 이르도록 혼합하는 제 2사료 혼합공정; 및 a second feed mixing process of mixing the mixed first feed and general duck feed at a weight ratio of 1:9 in a rotating tub at 30-40° C. for 20-30 minutes while mixing the mixed feed at an average temperature of 29° C. to 30° C.; and

혼합된 제 2사료를 29 ~ 30℃ 항온조에서 5~6시간 숙성하는 숙성공정을 수행한다.A maturation process is performed in which the mixed second feed is aged in a thermostat at 29-30°C for 5-6 hours.

상기 본 발명에서 MSM(메틸설포닐메탄) 0.1 ~ 0.5wt%, 바실러스 서브틸러스 1.0 ~ 5.0wt%, 모나콜린-케이가 0.1wt% 이상이 함유되어 있는 홍국균 배양물 0.5 ~ 5.0wt% 및, 부형제인 효모 89.5 ~ 98.4wt% 을 함유하는 제1사료를 28~30℃ 회전조에서 20~30분 혼합하는 제 1사료 혼합공정에서, 제1사료를 28~30℃ 회전조에서 20~30분 혼합하는 것은 바실러스 서브틸러스와 홍국균 배양물이 가장 활성화되는 온도와 균일하게 혼합되는 조건을 맞추도록 하기 위함이며, 28℃ 미만에 20분 미만으로 혼합하면, 이어지는 제 2사료 혼합공정후 숙성공정에서의 숙성 시간이 6시간을 초과하여 8내지 10시간 이상 숙성하여야 하므로 비경제적이며, 30℃를 초과하면 역시 활성화가 더뎌 이어지는 제 2사료 혼합공정후 숙성공정에서의 숙성 시간이 7시간 내지 8시간 이상 숙성하여야 한다. 혼합된 사료가 평균 29℃ ~ 30℃에 이르도록 혼합하는In the present invention, MSM (methylsulfonylmethane) 0.1 to 0.5wt%, Bacillus subtilus 1.0 to 5.0wt%, monacolin-K 0.5 to 5.0wt% of Hongkukkyun culture containing 0.1wt% or more, and, In the first feed mixing process of mixing the first feed containing 89.5 to 98.4 wt% of yeast as an excipient for 20 to 30 minutes in a rotary tub at 28 to 30°C, the first feed is mixed in a rotary tub at 28 to 30°C for 20 to 30 minutes The mixing is to match the conditions at which the cultures of Bacillus subtilus and Hong Guk-gyun are most activated and uniformly mixed, and if mixed at less than 28° C. for less than 20 minutes, the second feed mixing process followed by the aging process It is uneconomical because the aging time exceeds 6 hours and must be aged for 8 to 10 hours or more. When the temperature exceeds 30°C, activation is also slow. shall. The mixed feed is mixed so that the average temperature of 29°C to 30°C is reached.

상기 혼합된 제 1사료와 오리 일반사료를 1:9 중량 비율로 30 ~ 40℃ 회전조에서 20~30분 뒤집으면서 혼합된 사료가 평균 29℃ ~ 30℃에 이르도록 혼합하는 제 2사료 혼합공정은 혼합된 제 1사료보다 9배나 많은 일반사료를 첨가하므로, 제 1사료와 오리 일반사료를 1:9 비율로 30 ~ 40℃ 회전조에서 20~30분 뒤집으면서 혼합하여야 제 2사료가 평균 29~30℃를 신속하게 이루도록 하기위하여 뒤집으면서 30 ~ 40℃ 회전조에서 20~30분 혼합하는 것이다. 20분 미만이면 29~30℃에 이르지 못하고, 30분을 초과하면 29~30℃를 초과하므로 바실러스 서브틸러스와 홍국균 배양물이 활성화가 더디게 된다.A second feed mixing process in which the mixed first feed and general duck feed are mixed in a 1:9 weight ratio in a rotating tank at 30 to 40° C. for 20 to 30 minutes while mixing so that the mixed feed reaches an average of 29° C. to 30° C. 9 times more general feed than the first mixed feed, so the first feed and duck feed should be mixed in a 1:9 ratio in a rotating tank at 30~40℃ for 20~30 minutes while turning over for 20~30 minutes so that the second feed is on average 29 In order to achieve ~30℃ quickly, it is to be mixed for 20~30 minutes in a 30 ~ 40℃ rotating tank while turning over. If it is less than 20 minutes, it does not reach 29-30 ℃, and if it exceeds 30 minutes, it exceeds 29-30 ℃, so the activation of Bacillus subtilus and Hong Guk-gyun cultures is slow.

본 발명에서 혼합된 제 2사료를 29 ~ 30℃ 항온조에서 5~6시간 숙성하는 숙성공정은 기존에 12시간 숙성하던 것을 제 1 사료 혼합공정과 제 2사료 혼합공정에서 처음부터 저온가열하여 바실러스 서브틸러스와 홍국균 배양물이 활성화되도록 기능한다.In the aging process of aging the second feed mixed in the present invention for 5 to 6 hours in a thermostat at 29 to 30°C, the existing 12 hours of aging was heated at low temperature from the beginning in the first feed mixing process and the second feed mixing process to serve as a Bacillus sub It functions to activate the tilus and Hong Guk-gyun cultures.

본 발명에 따른 사료에 함유되는 성분의 특성을 설명하면 다음과 같다.The characteristics of the ingredients contained in the feed according to the present invention will be described as follows.

메틸설포닐메탄(methylsulfonylmethane, 이하 MSM이라 함)Methylsulfonylmethane (hereinafter referred to as MSM)

본 발명의 사료에 함유되는 MSM은 모든 살아있는 생물에 존재하는 구성요소로써 인간을 포함한 동물 내에서 자연적으로 생성되는 물질이며, 디메틸설폭시드(Dimethyl Sulfoxide, DMSO)의 산화과정에서 생성되는 천연물이다. 또한, MSM은 우유(3.3ppm), 커피(1.6ppm), 토마토(0.86ppm), 옥수수(0.11ppm) 또는 알팔파(0.07pp)등에 함유되어 있다. 이와 같이 자연적 유기형태의 생체이용 가능한 MSM은 그의 생리적 작용에 기초하여 식품첨가제, 의약품, 화장품 등으로 제형화되거나, 항암제, 해독제, 근육통 치료제, 통증 완화제, 항우울제, 염증치료제, 피부 외용제 등으로 제조되어 다양하게 사용되고 있다.MSM contained in the feed of the present invention is a component present in all living organisms, and is a material naturally produced in animals including humans, and is a natural product produced in the oxidation process of dimethyl sulfoxide (DMSO). MSM is also contained in milk (3.3ppm), coffee (1.6ppm), tomatoes (0.86ppm), corn (0.11ppm) or alfalfa (0.07ppm). As such, bioavailable MSM in its natural organic form is formulated into food additives, pharmaceuticals, cosmetics, etc., based on its physiological action, or manufactured as anticancer drugs, antidote, muscle pain treatment, pain reliever, antidepressant, anti-inflammatory agent, external application for skin, etc. It is used in various ways.

지금까지 알려진 MSM의 작용에는, 통증 완화작용, 염증 억제작용, 우수한 약물 전달계에서 약물 전달 담체로서의 용도, 혈관팽창 및 혈액 흐름의 개선작용, 노화 방지, 장의 연동작용에 의한 변비 개선작용, 피부 조직을 이루는 성분으로서 콜라겐(Collagen)의 교차 결합 과정을 변화시켜 빠르게 흉터 조직을 감소시키는 작용 등이 있다.The actions of MSM known so far include pain relief, anti-inflammatory action, use as a drug delivery carrier in an excellent drug delivery system, improvement of blood vessel expansion and blood flow, anti-aging, improvement of constipation due to intestinal peristalsis, skin tissue As a constituent component, it changes the cross-linking process of collagen to rapidly reduce scar tissue.

본 발명에 따른 사료의 효과 검증을 위한 실시예에는 미국(워싱턴주, 버거스텀사)에서 수입한 MSM을 사용하였으며, 건국대학교 동물자원연구소에서 상기 MSM을 분석한 바에 따르면, 납, 수은, 비소, 카드뮴이 함유되어 있지 않고 유황은 34.7wt% 함유되어 있었다.MSM imported from the United States (Washington, Burgerstum) was used in the example for verifying the effect of the feed according to the present invention, and according to the analysis of the MSM at Konkuk University Animal Resources Research Institute, lead, mercury, arsenic, Cadmium was not contained and sulfur was contained in 34.7 wt%.

본 발명에 따른 사료는 제 1 및 제 2사료 혼합물을 포함하며, MSM은 제 1 사료혼합물의 총 중량에 대해 0.1~0.5wt%로 함유되는 것이 바람직하다.The feed according to the present invention includes the first and second feed mixtures, and MSM is preferably contained in an amount of 0.1 to 0.5 wt% based on the total weight of the first feed mixture.

이러한 MSM의 함량은 예비실험 결과 확인된 것으로서, MSM을 제 1 사료혼합물 총 중량에 대해 0.1wt% 미만으로 첨가할 경우에는 오리육내 황함유 화합물의 함량이 효과적으로 증가되지 않았으며, MSM을 제 1 사료혼합물의 총 중량에 대해 0.5wt%를 초과하여 첨가할 경우에는 사료비의 부담이 너무 커져서 실제 현장 적용이 어려워지기 때문이다.The content of MSM was confirmed as a result of the preliminary experiment. When MSM was added to less than 0.1wt% based on the total weight of the first feed mixture, the content of sulfur-containing compounds in duck meat was not effectively increased, and MSM was used as the first feed. This is because, when added in excess of 0.5wt% with respect to the total weight of the mixture, the burden of feed cost becomes too large, making practical field application difficult.

바실러스 서브틸러스균Bacillus subtilis

본 발명의 사료는 제 1 및 제 2사료 혼합물을 포함하며, 이중 제 1사료 혼합물에 함유되는 바실러스 서브틸러스균은 항균 및 진균작용이 강하여 농업분야에서 각종 미생물 제제로 활용되고 있으며, 축산 등 사료 분야에서 바실러스 균주들은 축사 내의 냄새감소, 증체량 증가, 사료 효율개선, 육질개선 등의 목적으로 오래전부터 범용적으로 사용되어 오고 있다. 또한, 지금까지의 연구에 의하면 바실러스 균주들은 DNA의 손상방지, 각종 병원성 미생물에 대한 항균활성, 당뇨병 쥐의 혈당강하 및 혈청지질 개선 등에 매우 효과적인 것이 확인되었다.The feed of the present invention includes a first and second feed mixture, of which Bacillus subtilis contained in the first feed mixture has strong antibacterial and fungal action, so it is used as various microbial agents in the agricultural field, and in the feed field such as livestock Bacillus strains have been universally used for a long time for the purpose of reducing odor in livestock, increasing weight gain, improving feed efficiency, and improving meat quality. In addition, according to the studies so far, it was confirmed that the Bacillus strains were very effective in preventing DNA damage, antibacterial activity against various pathogenic microorganisms, lowering blood sugar in diabetic mice, and improving serum lipids.

본 발명에 따른 사료의 효과 검증을 위하여 본 실시예에서 사용한 바실러스 서브틸러스 G59는 1×

Figure 112020000289937-pat00002
cfu/g 이상인 것을 (주)제노바이오텍에서 구입하였다.Bacillus subtilus G59 used in this example to verify the effect of the feed according to the present invention is 1×
Figure 112020000289937-pat00002
Cfu/g or more were purchased from Genobiotech Co., Ltd.

본 발명에 따른 사료에서, 바실러스 서브틸러스균은 제1사료 혼합물 총 중량에 대해 1.0~5wt%로 혼합하는 것이 바람직하다. 바실러스 서브틸러스를 1.0wt% 미만으로 첨가할 경우에는 항균 및 진균 용의 효능을 기대할 수 없으며, 바실러스 서브틸러스를 조성물의 총 중량에 대해 5wt%를 초과하여 첨가할 경우에는 항균 및 진균작용의 효능이 더 이상 증가하지 않으며 사료의 원가상승의 요인이 된다.In the feed according to the present invention, Bacillus subtilis is preferably mixed in an amount of 1.0-5 wt% with respect to the total weight of the first feed mixture. When Bacillus subtilus is added in less than 1.0wt%, antibacterial and fungal efficacy cannot be expected, and when Bacillus subtilus is added in excess of 5wt% based on the total weight of the composition, antibacterial and fungal activity Efficacy does not increase any more and it becomes a factor of cost increase of feed.

홍국균 배양물Hong Guk-gyun culture

홍국(紅麴)은 홍국균(붉은누룩곰팡이, Monascus sp.)으로 쌀을 발효시켜 만든 붉은 누룩을 의미하는 것으로서, 콜레스테롤 합성 저해작용 외에 혈압 저하효과가 있으며, 또 항균효과 뿐만 아니라 항진균성 등이 있는 것으로 알려져 있다. 모나콜린은 홍국균속의 일종인 Monascus pilocus, Monascus ruber, Monascus pubigerus 등에서 발견된 콜레스테롤 합성 저해 물질이며, 모나콜린-케이는 이와 동일한 생리활성 물질로서 홍국균 배양물에 함유 되어 있다는 것이 Endo(1908)에 의해 발견되었다. 지금까지 보고된 바에 의하면 홍국균 배양물은 난황의 콜레스테롤 저하(Elkin et al, 1999), 고 지혈증 환자의 콜레스테롤 저하(Heber et al, 1999), 간의 콜레스테롤 합성 저해(지규만, 2003) 등에 효과적인 것으로 보고되어 있다.Red yeast rice (紅麴) means red yeast made by fermenting rice with red yeast fungus (Monascus sp.). In addition to inhibiting cholesterol synthesis, it has a blood pressure lowering effect. it is known Monacolin is a cholesterol synthesis inhibitor found in Monascus pilocus, Monascus ruber, and Monascus pubigerus, which are a kind of genus of the genus Monacolin. became According to reports so far, Hong Guk-gyun culture has been reported to be effective in lowering egg yolk cholesterol (Elkin et al, 1999), lowering cholesterol in hyperlipidemic patients (Heber et al, 1999), and inhibiting cholesterol synthesis in the liver (Kyu-Man Ji, 2003). have.

본 발명에 따른 사료의 효과 검증을 위하여 본 실시예에서 사용한 홍국균 배양물은 일반적으로 쌀을 홍국균(Monascus sp.)으로 발효시켜 만든 붉은 누룩 중에서 모나콜린-K 함량이 0.1% 이상인 것을 사용하였다. 즉, Monascus pilocus IFO 480 균주를 포자형성 배지인 PDA(potato dextrose agar, Difco, USA) 플레이트에 접종하여 37℃에서 7일간 배양한 후, 성장배지(rice powder 34g/l, peptone 11g/l, glycine 26g/l, glucose 129g/l)에서 4일간 배양(진탕배양기, 30℃, 150rpm)하였다. 그리고, 쌀을 12시간 이상 침지한 후, 물을 충분히 제거하고 121℃에서 20분간 멸균하였다. 기 멸균한 쌀의 시료중량의 10%(w/w,

Figure 112020000289937-pat00003
cfu/ml)에 전술한 액체배지를 접종한 후, 30℃에서 30일간 배양한 후 동결건조 하였으며, 이 동결건조물을 분쇄하여 홍국균 배양물로 사용하였다. In order to verify the effect of the feed according to the present invention, the Honggukgyun culture used in this example was generally used in red yeast with a monacolin-K content of 0.1% or more, which is made by fermenting rice with Honggukgyun (Monascus sp.). That is, the Monascus pilocus IFO 480 strain was inoculated on a PDA (potato dextrose agar, Difco, USA) plate, which is a sporulation medium, and cultured at 37° C. for 7 days, followed by growth medium (rice powder 34 g/l, peptone 11 g/l, glycine). 26g/l, glucose 129g/l) for 4 days (shaking incubator, 30℃, 150rpm). Then, after immersing the rice for more than 12 hours, the water was sufficiently removed and sterilized at 121° C. for 20 minutes. 10% of the sample weight of pre-sterilized rice (w/w,
Figure 112020000289937-pat00003
cfu/ml) was inoculated with the above-mentioned liquid medium, cultured at 30° C. for 30 days, then freeze-dried, and the freeze-dried product was crushed and used as a Hongguk-gyun culture.

본 발명에 따른 사료 조성물에서, 홍국균 배양물은 제1사료 혼합공정의 총 중량에 대해 0.5~5wt%로 함유되는 것이 바람직하다. 홍국균 배양물을 제1사료 혼합공정의 총 중량에 대해 0.5wt% 미만으로 첨가할 경우에는 콜레스테롤 합성 저해 효능을 기대할 수 없으며, 홍국균 배양물을 제1사료혼합공정의 총 중량에 대해 5wt%를 초과하여 첨가할 경우에는 홍국균 배양액의 이취에 의한 사료 섭취율 저하가 초래되고 사료의 원가상승의 요인이 된다.In the feed composition according to the present invention, it is preferable that the Honggukgyun culture is contained in an amount of 0.5 to 5 wt% based on the total weight of the first feed mixing process. When the Hongguk-gyun culture is added in an amount of less than 0.5wt% based on the total weight of the first feed mixing process, cholesterol synthesis inhibitory effect cannot be expected, and the Hongguk-gyun culture exceeds 5wt% with respect to the total weight of the first feed mixing process. In the case of addition, it causes a decrease in the feed intake rate due to the off-flavor of the Hongguk-gyun culture solution, and causes an increase in the cost of feed.

기타Etc

본 발명에 따른 사료는 효모를 부형제로 사용하였으며, 균수 2×

Figure 112020000289937-pat00004
cfu/g이상의 효모를 세홍바이오에서 구입하였다. 본 발명에서 사용되는 효모는 사료첨가제로서 범용적으로 사용되고 있는 효모이면 되고, 그 종류에 제한이 있는 것은 아니다.The feed according to the present invention used yeast as an excipient, and the number of bacteria was 2×
Figure 112020000289937-pat00004
Yeast of cfu/g or higher was purchased from Sehong Bio. The yeast used in the present invention may be any yeast that is universally used as a feed additive, and there is no limitation on the type thereof.

또한 오리 사육은 전남 나주시 소재 농장에서 각 처리구별로 500 마리씩 3회 반복하여 실시하였으며, 실험 결과 분석은 (주) 정다운 부설연구소에서 실시하였으며, 모든 연구는 3개구에서 3회 반복하여 평균값을 측정하였다.In addition, duck breeding was repeated 3 times at a farm in Naju-si, Jeollanam-do, 500 birds for each treatment area, and the analysis of the experimental results was conducted at the Jeongdown Research Center, and all studies were repeated 3 times in 3 districts to measure the average value. .

(1)　본　발명의　사료　조성물의　급여가　오리의　폐사율,　사료　요구율,　성장속도　및　균일도에　미치는　영향(1) Effect of this invention's feed and composition on feed rate, duck mortality, feed demand, growth rate, and uniformity

효모 96wt%를　부형제로　사용하고, 이에　MSM　0.5wt%, 바실러스　서브틸러스　균　1wt% 및 홍국균　배양물 2.5wt%를 혼합한 제 1사료 혼합물과 일반사료를 1:9 중량 비율로 혼합한 제 2사료 혼합공정과, 2사료 혼합공정의 제2사료를 28~30℃ 항온조에서 5~6시간 숙성하는 숙성공정을 거친 숙성사료를 급이한 결과 오리육 내에 황함유 화합물이 가장 많이 축적되는 것을 확인하였다.A first feed mixture in which 96wt% of yeast is used as an excipient, 0.5wt% of MSM, 0.5wt% of MSM, 1wt% of Bacillus subtilus, and 2.5wt% of a culture of Honggukgyun, and a second mixture of general feed in a 1:9 weight ratio It was confirmed that the highest amount of sulfur-containing compounds was accumulated in duck meat as a result of feeding the aged feed that had undergone the aging process in which the second feed of the feed mixing process and the second feed mixing process was aged for 5 to 6 hours in a thermostat at 28 to 30°C. did

또한,　홍국균　배양물의　경우　2.5wt%와　5.0wt%에서　콜레스테롤　함량에　유의적인　차이가　없으므로　2.5wt%를　첨가하는　것이　경제적이었다.Also, in the case of 　 Hongkukbun 　 culture, 　 there is no significant difference in 　 cholesterol content in 　 2.5 wt% and 5.0 wt%, so adding 2.5 wt% was economical.

따라서,　이하의　실시예에서는 wt%를 대응 중량(Kg)으로 환산하여 특정한　MSM　0.05kg,　홍국균　배양물　0.25kg,　바실러스 서브틸러스　0.25kg,　효모　9.45kg를 28~30℃ 회전조에서 20~30분 혼합하는 제1사료 혼합공정에 의한 제 1사료　10kg를　도드람에서　구입한　오리육성용　일반사료　90kg과 30~40℃ 회전조에서 뒤집으며　20~30분간 혼합하는 제2사료 혼합공정에 의한 제 2　사료를, 28~30℃ 항온조에서 5~6시간 숙성한 후 급이하였다. Therefore, in the following examples, the wt% is converted into the corresponding weight (Kg), and the specific MSM is 0.05kg, the Honggukgyun culture is 0.25kg, Bacillus subtilus is 0.25kg, and the yeast is 9.45kg is 20-30 in a rotating tank at 28-30℃. 1st feed by minute mixing 　10kg 　purchased from dodram 　for duck rearing 　90kg general feed 　turning over in a rotating tank at 30-40℃ 　Second feed mixing process of mixing for 20-30 minutes Feed was fed after aging for 5-6 hours in a thermostat at 28-30°C.

본　발명의　사료를　급이하여　오리를　사육한　경우의　폐사율,　사료　요구율,　성장속도　및　균일도를　조사하였다.The mortality rate, feed demand rate, growth rate, and uniformity were investigated when ducks were raised by feeding the feed of this invention.

항목Item 폐사율mortality 사료요구율(체중 1Kg 증가에 필요한 사료량)Feed requirement (the amount of feed required to increase 1kg of body weight) 43일간 사육한 후의
출하체중After breeding for 43 days
shipping weight 균일도(%)Uniformity (%) 일반사료general feed 0.8%0.8% 2.07Kg2.07Kg 3.19Kg3.19Kg 80%80% 본 발명의 사료feed of the present invention 0.7%0.7% 1.88Kg1.88Kg 3.29Kg3.29Kg 97%97%

상기　표　1에서　확인된　바와　같이,　본　발명의　사료　조성물　섭취구는　폐사율에　있어서　일반사료　섭취구와　유의적으로　큰　차이가　없는　것으로　나타났다. 그러나,　본　발명의　사료　조성물　섭취구에서는　사료　요구율이　1.88kg인 데　비하여　일반사료　섭취구에서는　사료　요구율이　2.07kg이므로,　본　발명의　사료　조성물　섭취구에서　사료　요구율이　유의적으로　개선되었음이　확인되었다. 또한,　43일간　오리를　사육한　후　출하시의　체중이　2개의　섭취군　간에 평균　0.1kg의　차이를　보이므로,　본　발명에　따른　사료　조성물을　급여하여　오리를　사육할　경우　농가에　큰　이익을 부여해줄　수　있다.As shown in Table 1 above, this invention's feed, composition, and intake were significantly different from those of general feed intake. There was no significant difference. However, in the case of this invention, the feed, the composition, and the intake group had the feed and demand rate of 1.88 kg, in the case of the general feed and the intake group, the feed rate was confirmed. In addition, since the weight at the time of shipment after breeding ducks for 43 days shows an average difference of 0.1 kg between the two intake groups, if this invention provides a large benefit to the breeding of ducks by providing a feed and a benefit. have.

또한,　도체중은　일반적으로　2.2kg～2.4kg이　시장에서　가장　고가로　거래되고　인기있는　중량이며,　이를　기준으로 상하의　체중　발생율을　나타낸　것이　균일도이다. 즉,　도체중이　2.2kg～2.4kg　범위　밖일　경우　정상　가격보다　낮게　거래되며,　이러한　체중을　갖는　오리의　발생도가　높을수록　농가　및　이를　위탁　사육하는　도압장은　큰　손실을 보게　된다. 따라서,　균일도는　사육에　있어　매우　중요한　요인으로　인식되고　있다. 이와　관련하여,　상기　표　1에서　확인된　바와　같이,　본　발명의　사료를　급이한　처리구는　도체중　2.2kg～2.4kg인　오리가　97%인　반면,　일반사료를　급이한　처리구는　도체중　2.2kg～2.4kg인　오리가　80%에　불과하다.Also, 　do weight is 　generally 　2.2kg~2.4kg 　the most popular 　traded in the market 　the most popular 　weight, 　based on this, 　the upper and lower 　weight 　the incidence rate is expressed as the uniformity. In other words, if the weight is 2.2kg to 2.4kg outside the range, it is traded lower than the normal price, and the incidence of ducks with this weight is high. Therefore, the degree of uniformity is recognized as a very important factor in breeding. In this regard, the above 　Table 　1 confirmed 　As shown, 　This 　the invention 　the feed was 　treated 　the carcass weight 　2.2kg~2.4kg 　2.2kg 　97% of the normal ration, on the other hand, ~Ducks weighing 2.4 kg are only 80%.

따라서,　생산적　측면　뿐만　아니라　유통적　측면에서　본　발명의　사료는　오리　사육에　비료의　소요량을　절약하는　동시에　균일도가　높은　고품질의　오리를　생산할　수　있다.Therefore, in terms of productivity as well as distribution, the feed of this invention has a high degree of uniformity and high quality at the same time saving the amount of fertilizer required for breeding ducks.

(2)　본　발명의　사료를　급이할　경우　오리육내　황　함량　및　콜레스테롤　함량　변화에　미치는　영향(2) In case of 　 this invention 　 feed 　 feeding 　 　 Duck meat 　 sulfur content 　 and cholesterol content 　 effect on changes

본　발명의　사료를　급이하여　사육한　오리에　대해,　가슴육　및　다리육에　함유되어　있는　황함유　화합물과　콜레스테롤의　함량(단위: mg/100g)을　조사하여 표 2에 나타내었다.Table 2 shows the contents (unit: mg/100g) of the sulfur-containing compounds and cholesterol contained in the breast meat and leg meat for ducks raised by feeding the feed of this invention.

항목Item 황 함량sulfur content 콜레스테롤 함량cholesterol content 가슴육breast meat 다리육leg meat 가슴육breast meat 다리육leg meat 일반사료general feed 0.84a 0.84 a 0.76a 0.76 a 91.54a 91.54 a 87.35a 87.35 a 본 발명의 사료feed of the present invention 3.59b 3.59 b 3.42b 3.42 b 73.19b 73.19 b 71.38b 71.38 b

*a,b : 부위별로 대조구와 시험구간의 비교에서 유의수준 p<0.05* a,b : Significance level p<0.05 in comparison of control group and test section by region

상기　표　2에서　확인된　바와　같이,　본　발명의　사료를　급이하여　사육한　오리는　황함량의　증가　및　콜레스테롤의　합성　저하가　유의적으로　개선되었음이　확인되었다. 즉,　본　발명의　사료　섭취구에서　오리육의　가슴육과　다리육의　황　함량이　일반사료　섭취구에　비해　유의적으로　증가하였다. 또한,　본　발명의　사료에　MSM 과　함께　홍국균　배양물이　첨가되어 있지만　오리의　근육내　황함량의　증가에는　영향을　주지　않은　것으로　나타났다.As confirmed in Table 2 above, in ducks bred by feeding the feed of this invention to the feed, the increase in sulfur content and the decrease in the synthesis of cholesterol were significantly confirmed. That is, in the consumption group of this invention, the feed, and the consumption of duck meat, the sulfur and sulfur content of breast and leg meat were significantly increased compared to that of general feed. In addition, it was found that although MSM and a culture of red yeast rice were added to the feed of this invention, it did not affect the increase in the sulfur content in the muscles of ducks.

이는　홍국균　배양물의　섭취가　오리의　근육내　황함유　화합물의　생합성에　아무런　영향을　미치지　않으며,　바실러스 서브틸러스　균주에　의해서　생합성이　촉진됨을　나타내는　것이라　볼　수　있다.This means that the intake of the cultured product of Hongkukbacillus does not have any effect on the biosynthesis of the sulfur-containing compound in the duck's muscles, and that the biosynthesis is seen because of the number of bacteria appearing in Bacillus subtilus.

또한,　콜레스테롤의　경우도　황함유　화합물의　함량변화와　유사한　경향을　나타내었다. 즉,　근육내　콜레스테롤의 변화에는　직접적으로　홍국균　배양물이　관여하여　콜레스테롤의　함량을　저하시켰지만,　MSM은　상기　홍국균의　작용을　억제하거나　방해하지　않는　것으로　나타났다.Also, in the case of 　cholesterol, 　 a similar tendency to the change in the 　 content of sulfur-containing compounds was shown. In other words, while the culture of Hong Guk bacillus was directly involved in the change in intramuscular cholesterol and lowered the cholesterol content, MSM did not inhibit or interfere with the action of Hong Guk fungus.

따라서,　본　발명의　사료는　오리의　근육내　황함유　화합물의　함량을　증가시킬　수　있는　동시에　콜레스테롤의　함량을　감소시킬　수　있는　효과를　함께　얻을　수　있다.Therefore, the feed of this invention has the effect of being able to increase the intramuscular sulfur-containing compound content of ducks and reduce the cholesterol content at the same time.

3) 본 발명의 사료 급이가 오리 근육의 pH의 변화에 미치는 영향3) Effect of feed of the present invention on changes in pH of duck muscles

근육의　pH는　오리육의　보수력과　함께　오리육색의　변화에　민감하게　작용하는　중요한　요인　중의　하나이다.The pH of the muscle is one of the important factors that act sensitively to changes in the color of duck together with the water retention capacity of duck meat.

근육의　pH가　높을　경우　육이　보수력이　높으며,　이로　인해　육의　가공적성은　물론이고　저장　중　육즙의　삼출에　의한　감량도　최소화할　수　있다.When the pH of the muscle is high, the meat has high water holding capacity, and due to this, the processing ability of the meat is also minimal.

일반사료　및　본　발명의　사료를　급이한　오리의　가슴육의　pH를　비교　분석하였다. pH는　시료　10g을　증류수 90mL에　희석시키고　균질기로　잘　분쇄한　후,　pH　미터(meter)로　5회　반복　측정하여　평균값을　구하여 표 3에 나타내었다.We compared and analyzed the pH of the breast meat of ducks fed with general feed and this invention feed. For pH, dilute 10 g of sample in 90 mL of distilled water, grind well with a homogenizer, measure pH repeatedly 5 times with a meter, and obtain the average value, and it is shown in Table 3.

오리 근육의 pH의 변화에 미치는 영향Effect of pH change in duck muscle 도압 후의 pHpH after dosing 1시간1 hours 12시간12 hours 24시간24 hours 일반사료general feed 6.526.52 6.126.12 5.845.84 본 발명의 사료feed of the present invention 6.586.58 6.256.25 5.955.95

상기　표　3에서　확인된　바와　같이,　도압　후　사후강직의　진행과　함께　오리육의　pH는　점차적으로　하락하는　추세를 나타내었으며,As shown in Table 3 above, as confirmed in Table 3, the pH of duck meat showed a gradual decline with the progress of do-pressure and post-mortem rigidity.

본　발명의　사료　급이구가　일반사료　급이구에　비해　높은　pH를　나타낸다는　것이 확인되었다. It was confirmed that the 　feed 　fed group of the present invention shows a higher pH 　compared to 　general feed 　fed group.

즉,　사후강직이　완료된　24시간　후의　pH는　일반사료를　섭취한　오리가　5.84인　반면,　본　발명의　사료C조성물을　섭취한　오리는　pH가　5.95를　나타내어　높은　보수력을　유지한다는　것이　입증되었다.In other words, the pH after 24 hours after the post-mortem stiffness was completed is 5.84 for ducks that have consumed regular feed, whereas this invention shows that the maintenance of feed C composition shows that it has a high pH of 5.9.

(4)　본　발명의　사료　급이가　오리근육의　전단력에　미치는　영향(4) The effect of this invention on the shear force of the duck muscle by feeding the feed

본　발명의　사료를　급이한　오리육의　탄력성과　연도의　개선　효과를　검증하기　위하여　전단력을　조사하였다.Shear force was investigated to verify the elasticity and improvement effect of duck meat fed with the feed of this invention.

오리 가슴육을 2.5

Figure 112020000289937-pat00005
으로 절단한 후 진공 포장지에 넣어 75℃ 항온조에서 30분간 침지시킨 후, 상온에서 30분간 방냉한 육을 시료로 사용하여 오리근육의 전단력을 측정하고 이를 표 4에 나타내었다.2.5 duck breasts
Figure 112020000289937-pat00005
After cutting, put in a vacuum wrapper, immersed in a 75°C thermostat for 30 minutes, and then cooled to room temperature for 30 minutes.

오리근육의 전단력에 미치는 영향
(평균값±표준편차)Effect on shear force of duck muscle
(mean ± standard deviation) 도압 후의 전단력(시간)Shear force after pressure (time) 1시간1 hours 12시간12 hours 24시간24 hours 일반사료general feed 1.72±0.13a 1.72±0.13 a 2.24±0.15a 2.24±0.15 a 2.75±0.14a 2.75±0.14 a 본 발명의 사료feed of the present invention 1.57±0.11b 1.57±0.11 b 2.03±0.19b 2.03±0.19 b 2.26±0.16b 2.26±0.16 b

*a,b : 부위별로 대조구와 시험구 간의 비교에서 유의수준 p<0.05* a,b : Significance level p<0.05 in comparison between control and test groups by region

레오미터(rheometer,　RT-2005DD,　Japan)를　이용하여　하중량　5kg,　기준위치　40mm,　작동속도　30mm/min으로　측정한　결과,　상기　표　4에서　확인된　바와　같이　도압　직후에는　유의적인　차이를　보이지　않았으나,　사후강직이　진행되면서　일반사료　급여군에　비해　본　발명　사료의　급여군에서　전단력이　유의적으로　낮게　나타났다.As a result of using a rheometer (RT-2005DD, Japan) to measure the load weight 5 kg, reference position 40 mm, operating speed 30 mm/min, the pressure difference was not confirmed, but the difference was confirmed in Table 4. As the post-mortem stiffness proceeded, the shear force was significantly lower in the feed group of the original feed and the invention feed compared to the general feed group.

이는 본　발명의　사료가　오리육의　연도　개선에　큰　효과를　나타내며,　소비자에게　부드럽고　탄력성　있는　고급육을　제공해 줄　수　있음을　나타낸다.This indicates that the feed of this invention has a great effect on improving the quality of duck meat, and that it can provide consumers with high-quality meat with soft and resilient properties.

(5) 본 발명의 사료 급이가 오리 육색의 변화에 미치는 영향(5) Effect of feed of the present invention on changes in duck meat color

본　발명의　사료　급이가　오리의　육색　변화에　어떠한　영향을　미치는지를　조사하기　위하여　색차계(CR-400, Minolta　Co.,　Japan)를　사용하여　5회　반복하여　명도(lightness,　CIE　L),　적색도(redness,　CIE　a)　황색도(yellowness,　CIE　b)를　측정하였으며,　이때 표준색판은　L=89.2 ,　a=0.921,　b=0.783 으로　하였다. 5회　반복하여 측정한　결과의　평균값을　하기　표　8에　기재하였다. 하기　표　5에서　확인된　바와　같이,　본　발명의　사료를 섭취시킨　오리육의　밝기　및　적색도가　일반사료를　섭취시킨　오리육에　비해　개선되었다.In order to investigate the effect of this invention on the change in the color of the meat of the duck, the color difference meter (CR-400, Minolta, Co., Japan) was used to repeat the color 5 times using a color difference meter (CR-400, Minolta, Co., Japan). (redness, 　CIE　a)　yellowness (　CIE　b) was measured. At this time, the standard color plate was 　L = 89.2 , 　a = 0.921, 　b = 0.783. The average value of the results measured repeatedly 　 5 times is recorded in Table 8 below. As shown in Table 5 below, the brightness and redness of duck fed with the feed of this invention were improved compared to duck meat fed with regular feed.

오리 육색의 변화에 미치는 영향
(평균값±표준편차)Effect on change of duck meat color
(mean ± standard deviation) L*L* a*a* b*b* 일반사료general feed 39.27±3.7439.27±3.74 15.38±2.1815.38±2.18 3.58±1.423.58±1.42 본 발명의 사료feed of the present invention 41.41±3.5641.41±3.56 18.19±3.018.19±3.0 3.77±1.363.77±1.36

L*: 밝기(lightness), a*: 적색(redness), b*: 황색(yellowness) L*: lightness, a*: redness, b*: yellowness

근육의　육색　중에　밝기　및　적색도는　소비자의　기호도에　큰　영향을　미칠　뿐만　아니라,　신선도를　판단할　때　하나의　척도로　사용되고　있다. 이러한　관점에서　볼　때,　본　발명의　사료를　급이하여　사육한　기능성　오리는 소비자의　욕구에　긍정적인　영향을　주며,　본　발명의　사료에　함유되어　있는　MSM이나　홍국균　배양물이　오리 육색에　나쁜　영향을　미치지　않는　것으로　나타난다.Among the six colors of the muscle, the brightness and the redness are used as one scale when judging the freshness of the muscle, as well as having a great influence on the consumer's preference. From this point of view, when viewed, functional ducks bred at a lower feed for this invention have a positive effect on consumers' desires, and have a positive effect on color, and have a beneficial effect on the nutrients and nutrients in the feed of the invention. It appears as 　 as not 　.

6) 본 발명의 사료 급이가 오리육의 보수성에 미치는 영향6) Effect of feed feeding of the present invention on water retention of duck meat

일반적으로　육의　보수성은　육색,　감량,　조직감,　연도　등에　큰　영향을　미치며,　일반적으로　육즙　감량으로　측정한다. 보수성이　나쁜　식육은　육즙　감량이　많기　때문에　경제적으로　손해가　많을　뿐만　아니라　영양적　손실도　크고 관능적　특성도　나빠진다.In general, the 　conservatism of meat has a big influence on 　 meat color, 　 weight loss, 　 texture, 　 year, etc. Meat with poor conservatism is not only economically detrimental because it has a lot of juice and a lot of weight loss, but also loses nutrients and loses a lot of nutrients, and its sensual characteristics are also deteriorated.

특히,　식육　표면에　많은　육즙이　삼출되면　불량한　외관을　나타내어　판매에도　부정적인 영향을　미친다. 유리수분의　양은　오리육을　4℃에서　24시간　냉장　보관한　후　발생하는　수분의　양으로　계산하였으며,　가열감량은　754℃의　오븐에서　30분간　침지한　후　발생하는　육즙의　양으로　평가하여 표 6에 나타내었다.In particular, if a lot of edible meat is exuded on the surface, it shows a poor appearance and has a negative impact on sales. The amount of free moisture was calculated as the amount of moisture generated after duck meat was refrigerated for 24 hours at 4℃ and stored at 4℃. it was

오리육의 보수성에 미치는 영향
(단위: g/100g)Effect of Duck Meat Conservatism
(Unit: g/100g) 유리수분free moisture 가열감량reduction in heating 보수력(%)water holding capacity (%) 일반사료general feed 7.47±3.09a 7.47±3.09 a 28.63±4.47a 28.63±4.47 a 67.88±1.87a 67.88±1.87 a 본 발명의 사료feed of the present invention 5.18±2.87b 5.18±2.87 b 21.52±3.83b 21.52±3.83 b 73.43±1.33b 73.43±1.33 b

*a,b : 부위별로 대조구와 시험구 간의 비교에서 유의수준 p<0.05* a,b : Significance level p<0.05 in comparison between control and test groups by region

* 보수력 = [(전 수분 - 유리수분)/전 수분] × 100* Water holding capacity = [(Total moisture - Free moisture)/Total moisture] × 100

본　발명의　사료를　급이하여　사육한　오리는　일반　사료를　급이하여　사육한　오리에　비해　유리수분의　양이 감소하는　경향을　나타내었다. 또한,　오리의　가슴육을　75℃의　오븐에서　30분간　침지한　후　측정한　가열감량은　유의적 (p<0.05) 으로　감소하였음이　나타났다. 전체　수분에　대한　유리　수분의　함량으로　계산한　보수력에　있어서는, 본　발명의　사료를　급여하여　사육한　오리가　일반　사료를　급여하여　사육한　오리에　비해　유의적으로　우수한 것으로　나타났다. 이는　본　발명의　사료를　사용할　경우　저장　기간은　물론이고,　신선육을　이용한　가공육에서도　높은　함수율을　유지할　수　있으며,　이로　인하여　육즙이　풍부한　부드러운　고기를　제공할　수　있음을　알　수 있다.Ducks bred at a lower feed rate of the present invention showed a tendency to decrease in the amount of free moisture compared to ducks raised at a higher feed rate than regular feed. Also, it was found that the amount of heat loss measured after immersing duck breast in an oven at 75℃ for 30 minutes was significantly (p<0.05) decreased. In terms of water holding capacity, calculated by the amount of free water and water content relative to total water, the feed of this invention was fed and bred as ducks were raised as normal or non-living ducks fed with feed. This means that when this invention feed is used, it can be stored for a long period of time, and even processed meat using fresh meat can maintain a high moisture content.

따라서,　상기　표　9의　유리수분과　가열감량의　결과를　볼　때,　본　발명의　사료를　급이한 경우　특성이　우수한　오리를　생산할　수　있을　것이다.Therefore, when looking at the results of free moisture and heating loss in Table 9 above, if the feed of this invention is fed, it will be able to produce ducks with excellent characteristics.

7) 본 발명의 사료 급이가 암모니아 가스 발생에 미치는 영향7) Effect of feed feeding of the present invention on ammonia gas generation

일반적으로　암모니아　가스는　사육장　내의　이취　발생의　주요　원인　중의　하나이므로,　암모니아　가스의　감소는　오리에게　좋은　영향을　끼쳐　사육환경의　개선에　도움을　준다.In general, ammonia gas is one of the main causes of off-flavor in breeding grounds, so a reduction in ammonia gas has a positive effect on ducks and contributes to improvement of the breeding environment.

이에,　본　발명에　따른　사료를　급여한　처리구에서의　암모니아　가스　발생　정도를　비교　분석하였다. Therefore, we compared and analyzed the degree of ammonia, gas, and generation in the treatment groups that were fed the feed according to this invention.

암모니아　가스의　발생을　비교　조사한　결과,　하기　표　7에서와　같이　본　발명의　사료　조성물의　섭취구는　일반사료 섭취구에　비해　오전　9시에　암모니아　가스가　약　29.8%　감소하였으며,　오후　4시에는　암모니아　가스가　약　15.4%　감소하였다는　것이　확인되었다. 일반적으로,　황은　강한　탈취작용이　있는　것으로　알려져　있으며,　바실러스　서브틸러스균은　소화　흡수율을　개선시켜　장내　미생물　균종을　변화시켜　분뇨의　이취　발생율을　감소시키는　것으로　보고되어　있다.As a result of a comparative study of the generation of ammonia gas, the intake area of this invention's feed composition as shown in Table 7 and in Hagi was decreased at 4 am and 2 am and 9 hours compared to normal feed intake and gas ingestion of general feed. It was confirmed that it decreased by 15.4%. Generally, sulfur is known to have a strong deodorizing action, and Bacillus subtilus improves digestion and absorption, and is reported to reduce the occurrence of bacteria in the intestine and change the rate of urinary excretion.

따라서,　본　발명에서의　결과로　판단할　때,　본　발명의　사료에　함유되어　있는　MSM　및　바실러스　서브틸러스균이　가지고　있는　강한　탈취작용에　의해　사육장　내　암모니아　가스의　발생율이　감소되며,　또한　오리의　분변물을 통해　배설된　이러한　성분이　배변이나　호흡으로　발산하는　암모니아　가스와　결합하여　냄새를　제거하기　때문이라고 판단된다.Therefore, when determined as a result in the present invention, the incidence of ammonia gas in the kennel is reduced by the strong deodorization of MSM and Bacillus subylus bacteria contained in the feed of the present invention, and also feces feces of ducks. It is believed that this is because these ingredients are excreted through defecation or respiration and combine with the ammonia gas that is released to remove the odor.

암모니아 가스 발생에 미치는 영향Effect on Ammonia Gas Generation 일반사료general feed 본 발명의 사료feed of the present invention 오전 9시9 am 14.89 ppm14.89 ppm 10.45 ppm10.45 ppm 오후 4시4 pm 8.73 ppm8.73 ppm 7.39 ppm7.39 ppm

(8) 본 발명의 사료 급이가 오리의 관능적 특성에 미치는 영향(8) Effect of feed of the present invention on sensory characteristics of ducks

본　발명의　사료를　급이할　경우,　오리육의　관능적　특성을　조사하기　위하여　총　10명의　패널리스트를　이용하여　관능평가를　실시하여,　그　결과를　하기　표　8에　나타내었다.In the case of feeding the feed of this invention, in order to investigate the sensory characteristics of duck meat, a sensory evaluation was conducted using a total of 10 panelists, and the results were expressed in 8.

육색six colors 이취off-flavor 육즙juicy 기호도symbol 일반사료general feed
5.4±1.3a
5.4±1.3 a
3.7±0.9a
3.7±0.9 a
6.5±1.4a
6.5±1.4 a
4.7±1.6a
4.7±1.6 a 본 발명의 사료feed of the present invention
7.5±1.1b
7.5±1.1 b
1.8±0.6b
1.8±0.6 b
3.2±1.8b
3.2±1.8 b
7.5±1.3b
7.5±1.3 b

* a,　b:　부위별로　대조구와　시험구간의　비교에서　유의수준　p<0.05* a, b : Significance level p<0.05 in comparison of control group and test section by region

*　육색　:　1~3　:　창백함,　4~6　:　보통,　7~9　:　진함*　Flesh color　:　1~3　:　pale,　4~6　:　normal,　7~9　:　dark

*　이취　:　1~3　:　약함,　4~6　:　보통,　7~9　:　강함*　Smell　:　1~3　:　weak,　4~6　:　moderate,　7~9　:　strong

*　육즙삼출　:　1~3　:　적음,　4~6　:　보통,　7~9　:　많음*　Exudation of juice　:　1~3　:　less,　4~6　:　normal,　7~9　:　high

*　기호도　:　1~3　:　좋지　않음,　4~6　:　보통,　7~9　:　좋음*　Symbol:　:　1~3　:　Not good 　,　4~6　:　Normal,　7~9　:　Good

상기　표　8에서　확인된　바와　같이,　본　발명의　사료를　급이한　오리는　일반사료를　급이한　오리에　비해　짙은　육색을　나타내는　것으로　평가되었다. 또한,　일반적으로　오리에　대한　소비자의　기호도　중　가장　중요한　것　중의　하나가　오리　특유의　냄새에　의한　위화감이라　볼　수　있는데,　본　발명의　사료를　급이한　오리는　일반사료를　급이한　오리에　비해　이취(불쾌취)　값이　유의적으로　낮으므로,　본　발명의　사료가　오리　고유의　특유 냄새를　제거하는데　매우　효과적인　것으로　나타났다. As confirmed in Table 8 above, ducks fed this invention's feed were evaluated as showing darker meat color compared to ducks fed regular feed. In addition, one of the most important of the consumer's preference for ducks is the discomfort due to the duck's unique smell. Since the unpleasant odor) value is significantly low, the feed of this invention was found to be very effective in removing the inherent odor of ducks.

이와　같이　이취가　유의적으로　감소된　오리는　오리의　소비량　증가에도　기여할　수　있을　것이다. Like this, ducks with significantly reduced off-flavor will also contribute to an increase in duck consumption.

또한,　본　발명의　사료를　급이한　오리는　일반사료를　급이한　오리에　비해　수분을　보유하려는　능력이　높게 나타났으며　관능적　평가인　육즙량에서도　유사한　결과가　나타났다. 따라서,　본　발명의　사료를　급이한　오리는　일반　오리에　비해　소비자들로부터　좋은　평가를　받을　수　있을　것이다.In addition, the ability to retain moisture was higher in ducks fed this invention's feed compared to ducks fed regular feed, and sensual quality was also evaluated in terms of juiciness. Therefore, 　this 　invention 　feed 　duck 　duck 　compared to general 　duck 　receive good evaluation from consumers 　there will be more.

없음doesn't exist

Claims (2)

MSM(메틸설포닐메탄) 0.1 ~ 0.5wt%, 바실러스 서브틸러스 1.0 ~ 5.0wt%, 모나콜린-케이가 0.1wt% 이상이 함유되어 있는 홍국균 배양물 0.5 ~ 5.0wt% 및, 부형제인 효모 89.5 ~ 98.4wt% 을 함유하는 제1사료를 28℃ ~ 30℃ 회전조에서 20~30분 혼합하는 제 1사료 혼합공정;
혼합된 제 1사료와 오리 일반사료를 1:9 중량 비율로 30℃ ~ 40℃ 회전조에서 20~30분 뒤집으면서 혼합된 사료가 평균 29℃ ~ 30℃에 이르도록 혼합하는 제 2사료 혼합공정; 및
혼합된 제 2사료를 29℃ ~ 30℃ 항온조에서 5~6시간 숙성하는 숙성공정;을 수행하는 급이 후 다음 급이 사료제조가 하루에 가능한 유황오리 사육용 천연식물유황사료 제조방법.
MSM (methylsulfonylmethane) 0.1 to 0.5wt%, Bacillus subtilus 1.0 to 5.0wt%, Monacolin-K 0.5 to 5.0wt% of culture containing more than 0.1wt%, and excipient yeast 89.5 a first feed mixing process of mixing the first feed containing ~ 98.4 wt% in a rotating tank at 28 ° C to 30 ° C for 20 to 30 minutes;
The second feed mixing process in which the mixed first feed and duck general feed are mixed in a 1:9 weight ratio in a 30°C ~ 40°C rotating tub for 20~30 minutes while mixing so that the mixed feed reaches an average of 29°C ~ 30°C ; and
A method for producing natural plant sulfur feed for sulfur duck breeding in which the next feed can be prepared in one day after feeding the mixed second feed is aged for 5 to 6 hours in a thermostat at 29 ° C to 30 ° C.
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