MXPA99000380A - Food composition for a - Google Patents

Abstract

A food composition is provided which has such excellent effects ie avoids ascites and sudden death syndrome and increases the survival rate in breeding birds raised mainly for meat production purposes, such as chicken, particularly broiler chickens , by mixing a coenzyme, preferably coenzyme Q9 and / or coenzymes Q10 and a substance selected from the group consisting of antioxidants, preferably vitamin E, antacid agents, preferably sodium carbonate, and inhibitors of ammonia generation, preferably dialdehyde starch, in a food composition for birds. In addition, use provides a food composition for birds which has excellent effects that is to say it avoids ascites and sudden death syndrome effectively and increases the survival rate in breeding birds raised mainly for meat production purposes, such as chicken, particularly roast chickens, and which can stably maintain effective components and maintain their pharmaceutical effects during storage of the food by mixing a coenzyme Q, preferably coenzyme Q9 and / or coenzyme Q10 and processed yeast cells, preferably a processed mushroom product from a yeast selected from the group consisting of Saccharomyces cerevisiae, Sacchacomyces car1sbergensis, Yarrowia lipolytica, Torulopsis utilis and Trichosporon cutaneum in a food composition for

Description

FOOD COMPOSITION FOR BIRDS DESCRIPTION OF THE INVENTION The present invention relates to a food composition for poultry and, more specifically, to a food composition for poultry which has such excellent effects that it effectively avoids ascites and sudden death syndrome which occurs during the breeding of birds originated mainly for carnivorous purposes such as chickens, particularly roasting chickens since this improves the survival rate. In the poultry industry, specifically chickens, particularly broiler chickens, the technologies of reproduction and feeding for the production of used chickens have been developed with importance in relation to the proportion of weight increase and proportion of feed conversion in order to look after the improvement in productivity. However, since the development of heart function is not maintained with the proportion of weight increase during the growth period, cardiac insufficiencies and ascites have frequently occurred in chickens, which has given a great economic blow to the chicken industry for roasting. Especially under such conditions where a large amount of oxygen is required as in breeding environments such as in winter and uplands and during the growing period, or that oxygen is insufficient as in the case of breeding a large number of chickens in a closed environment, the occurrence of the above diseases is marked. The technologies to avoid ascites and sudden death syndrome (can be referred to as SMS in the present one later) of broiler chickens have been developed and the following three technologies have been known up to now. (1) Quinones containing a coenzyme Q are prescribed to protect broiler chickens from the ascites and to improve the survival ratio (Japanese Patent Application Laid-open No. 6-287136). (2) A food containing coenzymes Q9-Q10 to prevent ascites and sudden death syndrome (Japanese Patent Application Laid-open No. 7-123928). (3) 1% sodium carbonate acid is added to an ordinary food to avoid ascites (J. Appl. Poultry Res. Vol. 3, p. 244-252, 1994). However, although a certain measure of the effect can be obtained by the previous technologies, ascites and sudden death syndrome still occur. Therefore, the development of a technology which can achieve a more perfect prevention effect has been desired. In technology (3), since a large amount of sodium acid carbonate is added to a food, there are problems such as increasing the amount of water drunk by a roasting chicken or the food dispersed on the floor becomes rotten , which deteriorates sanitary conditions. If a food containing a component having a pharmaceutical effect, such as a coenzyme Q, is maintained, at normal temperature after preparation the component changes to another substance by oxidation or degradation along with the passage of time, so that the content of the component contained in the food decreases and disappears at the end. By the same token, a food containing a component having a pharmaceutical effect such as a coenzyme Q which has been maintained at room temperature for a long time has involved such a risk that the component having a pharmaceutical effect which is first added to the food it may not work completely and a substance generated from the component by conversion may cause problems in the chickens. To avoid this, special attention is paid to handling including storage of a food, low temperature storage is carried out, counter measures are taken against long-term transportation in a high temperature station, and a food is consumed quickly after preparation. However, all of these avoid a reduction in food costs, and it is feared that problems are caused by imperfect storage of a food. In view of the above problems, it is an object of the present invention to provide a poultry feed composition which has such excellent effects that effectively prevent ascites and sudden death syndrome during the rearing of birds raised primarily for meat production purposes. such as chickens, particularly roasting chickens, and that improve the survival ratio as well as a poultry feed composition which can retain an effective component stably during the storage of a food and maintain a pharmaceutical effect in addition to the above excellent effects. In the present invention, a prolonged study has been conducted to solve the above problems and it has been found that ascites and sudden death syndrome are avoided much more when a food containing a pharmaceutical preparation which comprises a combination of a coenzyme is given. Q and a substance selected from antioxidants, antacid agents and ammonia generation inhibitors in broiler chickens that when a food containing only one coenzyme Q is given to the broiler chickens, thereby greatly reducing the mortality rate of chickens to roast and the survival ratio is improved. It has also been found in the present invention that ascites and sudden death syndrome are more avoided when chickens are given to roast a food containing a coenzyme Q and processed yeast cells than when chickens are given to roast a food which contains only one coenzyme Q, so that the proportion of mortality of broilers is reduced and the survival ratio is improved, and also that the coenzyme Q contained in the food containing both coenzyme Q and processed yeast cells It can be stored stably at normal temperature. In this way, the present invention has been completed. That is, the present invention is a poultry food composition which contains a coenzyme Q and a substance selected from the group consisting of antioxidants, antacid agents and inhibitors of ammonia generation. Examples of the coenzyme Q used in the poultry food composition of the present invention may include coenzyme Q9 represented by the following general formula (I) and coenzyme Q? 0 represented by the following general formula (II). ßCHßCHa) r.CH3 < "> In addition, the content of the coenzyme Q contained in the poultry food composition of the present invention is, to specifically establish, about 0.0005 to 0.5% by weight based on the total amount of the food composition. Additionally, the antioxidant used in the poultry food composition of the present invention is exemplified by vitamin E, the antacid agent is exemplified by sodium acid carbonate, and the ammonia generation inhibitor is exemplified by dialdehyde starch, yucca extract, sarsasaponin, hydroxamic acid and the like. When the poultry feed composition of the present invention contains a coenzyme Q and vitamin E as an antioxidant, the ratio of the amount of vitamin E to coenzyme Q is preferably 0.01 to 100 IU as the activity of vitamin E based on 1 mg of coenzyme Q. When the poultry feed composition of the present invention contains a coenzyme Q and an antacid agent, the weight ratio of coenzyme Q to the antacid agent contained in the composition is preferably about 1: 2 to 1: 4000. When the poultry feed composition of the present invention contains a coenzyme Q and an ammonia generation inhibitor, the weight ratio of the coenzyme Q to the ammonia generation inhibitor in the composition is preferably about 100: 1 to 1: 100.

The effect of avoiding ascites and sudden death syndrome can be greatly improved when birds are fed with the poultry feed composition of the present invention which contains a coenzyme Q and a substance selected from antioxidants, antacid agents and inhibitors. of generation of ammonia, specifically when it is fed to chickens, particularly broiler chickens, than when it is fed with a food containing only one coenzyme Q. Therefore, a great economic expense to the broiler industry can be avoided. . The present invention further provides a food composition for birds which contains a coenzyme Q and processed yeast cells. In this case, the "food composition for poultry containing a coenzyme Q and processed yeast cells" of the present invention relates to a food composition for poultry which is mixed with a coenzyme Q and processed yeast cells respectively, i.e. , a poultry feed composition which is mixed with processed yeast cells and further a coenzyme Q, whether the processed yeast cells contain a coenzyme Q or not, although there are processed yeast cells which contain a coenzyme Q. Examples Illustrative of the coenzyme Q used in the poultry feed composition containing both a coenzyme Q and processed yeast cells of the present invention include coenzyme Q9 represented by the above general formula (I) and coenzyme Qi0 represented by the above general formula (II). The content of coenzyme Q contained in the poultry food composition containing a coenzyme Q and processed yeast cells of the present invention is, to specifically establish, about 0.0005 to 0.5% by weight based on the total amount of the food composition. . In addition, in the poultry feed composition containing a coenzyme Q and processed yeast cells of the present invention, the weight ratio of coenzyme Q to the processed yeast cells contained in the composition is, to specifically establish, about 50: 1 to 1: 2000. Illustrative examples of the yeasts used in the poultry coenzyme Q-containing food composition and processed yeast cells of the present invention include Saccharomyces cerevisiae, Saccharomyces carlsbergensis, Yarrowia lipolytica, Torulopsis utilis, Trichosporon cutaneum and the like. Feeding with this food composition for birds of the present invention which contains a coenzyme Q and yeast cells processed for birds, specifically for chickens, particularly roasting chickens, the effect of avoiding ascites and sudden death syndrome can be increased, compared to the case where it is fed with a food containing only a coenzyme Q or a food containing only the cells of yeast processed. In the food composition of the present invention which contains both a coenzyme Q and processed yeast cells, coenzyme Q is stably stored at normal temperature in the food composition. Even when given to a chicken after it is kept at normal temperature for a long time, it is totally effective to prevent the occurrence of ascites and previous SMS and increase the survival rate. In this way, the use of the composition of the present invention makes it possible to protect the broiler chickens from ascites and sudden death syndrome and it is easy to store the food composition. Therefore, the economic effect of the food composition of the present invention in the broiler industry is extremely great. The present invention is described in detail hereinafter. First of all, a description is given of the food composition for birds of the present invention which contains a coenzyme Q and a substance selected from the group consisting of antioxidants, antacid agents and inhibitors of ammonia generation. (1) Food composition for birds of the present invention which contains a coenzyme Q and a substance selected from the group consisting of antioxidants, antacid agents and inhibitors of ammonia generation. The coenzyme Q contained in the poultry food composition of the present invention is not limited to a particular type if this is a compound which can fall under the category of coenzymes Q. Illustrative examples of coenzyme Q include coenzyme Qe, the coenzyme Q7, coenzyme Q8, coenzyme Q9, coenzyme Q10 and coenzymes Q of the reduction type (quinol type) thereof. Of these coenzymes Q, coenzyme Q9, represented by the above general formula (I) and coenzyme Q? 0 represented by the above general formula (II) are preferably used in the food composition of the present invention. For the coenzyme Q contained in the poultry feed composition of the present invention, the filamentous fungi belonging to the genus Mucor, Mortierella or the like, yeasts belonging to the genus Candida, Saccharomyces or the like, bacilli belonging to the genus Pseudomonas, Achromobacter, Rhodopseudomonas or similar, tobacco leaves, corn germs, wheat etc. and the like are known as coenzyme Q origin materials. Coenzyme Q is obtained from the materials of earlier origin by extraction and purification according to a commonly used method. When the coenzyme Q is mixed in the poultry feed composition of the present invention, a purified product of the coenzyme Q obtained as described above can be mixed. Alternatively, an extract or a more or less purified product obtained from the above source materials, or any of one of the same source materials can be mixed when the concentration of the coenzyme Q contained in the materials of origin is high. In addition, a chemically synthesized coenzyme Q product which is commercially available can be used in the present invention. A composition prepared by mixing a coenzyme Q with another pharmaceutical agent, diluent, carrier, excipient and the like can also be mixed. In addition, the content of the coenzyme Q in the poultry feed composition of the present invention is preferably about 0.0005 to 0.5% by weight based on the total amount of the food composition. Additionally, in the present invention, a composition containing the coenzyme Q can be used as described above. In this case, the composition containing the coenzyme Q in the food composition can be blended in such an amount that the content of the coenzyme Q should be 0.0005 to 0.5% by weight based on the total amount of the food composition.

In addition, the poultry feed composition of the present invention contains a substance selected from the group consisting of antioxidants, antacid agents and ammonia generation inhibitors in addition to coenzyme Q. Illustrative examples of the antioxidant include vitamin E, ethoxyquin, selenium and the like. . These antioxidants can be used alone or in a mixture of two or more. Of these, vitamin E is preferably used in the present invention. The term "vitamin E" as used herein is used as a general term for compounds having the function of vitamin E, such as α-tocopherol, β-tocopherol, β-tocopherol, d-tocopherol and derivatives thereof . The vitamin E used in the present invention is not limited to a particular type and is selected from the group consisting of vitamin E compounds for use as a food or feed, which are commonly used as vitamin E. Of these, preferred are dl-a-tocopheryl and the like from a cost point of view. It is also possible to mix tocopherol derived from corn, cottonseed, soybeans, wheat and the like in the food composition of the present invention. Additionally, it is possible to mix a composition prepared by mixing the vitamin E with another pharmaceutical agent, diluent, carrier, excipient and the like. When the poultry feed composition of the present invention contains vitamin E and a coenzyme Q, the amount ratio of vitamin E to coenzyme Q contained in the composition is preferably about 0.01 to 100 IU as vitamin E activity based on 1 mg of coenzyme Q. The antacid agent used in the present invention is not limited to a particular type and is selected from the group consisting of sodium acid carbonate, calcium carbonate, magnesium oxide and the like. These antacid agents can be used alone or as a mixture of two or more. Of these, sodium acid carbonate is preferably used in the present invention. A standard product specified for use as a food such as sodium hydrogen carbonate (chemical formula: NaHCO 3) is preferred. However, the sodium acid carbonate used in the present invention is not limited thereto. Additionally, when the poultry feed composition of the present invention contains an antacid agent and a coenzyme Q, the weight ratio of the coenzyme Q to the antacid agent contained in the composition is preferably about 1: 2 to 1: 4000. In addition, the ammonia generation inhibitor used in the present invention is not limited to a particular type if it has the function of suppressing the generation of ammonia in the body of a chicken. Illustrative examples of the agent include substances that have the function of absorbing ammonia in the intestines and excreting it out of the body, such as a dialdehyde starch (may be referred to as "ADA" hereinafter), and substances having a function as an inhibitor. of urease, such as yucca extract, sarsasaponin, hydroxamic acid and the like. These ammonia generation inhibitors can be used alone or in a mixture of two or more. Yuca extract is an extract of Yucca schidigera which belongs to a Liliacede plant. In addition, of these ammonia generation inhibitors, ADA is preferably used in the present invention. The ADA can be produced by a commonly used method and a commercial product can be used. However, an ADA having an aldehyde ratio of 30 to 60% is preferably used. Other inhibitors of ammonia generation such as Yuca extract, sarsasaponin, hydroxamic acid and the like described above and used in the present invention can also be used. It is also possible to mix compositions prepared by mixing these ammonia generation inhibitors with other pharmaceutical agents, diluents, carriers, excipients and the like in the food composition of the present invention. When the poultry feed composition of the present invention contains an ammonia generation inhibitor and a coenzyme Q, the weight ratio of the coenzyme Q to the ammonia generation inhibitor contained in the composition is preferably about 100: 1 to 1: 100. .

In the above poultry food composition of the present invention, at least one of the antioxidants, antacid agents and ammonia generation inhibitors may be used in combination with the coenzyme Q. The poultry food composition of the present invention contains optional components. different from the previous essential components. For example, the optional components include as components nutrients such as corn, milo, soy bean paste, vegetable oil, fish meal, wheat bran and wheat; mineral components such as sodium chloride, calcium carbonate, secondary calcium phosphate and a trace amount of the mineral; vitamin formulations such as formulations of vitamin AD and vitamin B; antibiotics such as salinomycin (anticoccidial agent), colistin sulfate, enramycin and virginiamycin; components that have pharmaceutical effects such as choline chloride; and similar. The food composition for poultry of the present invention is produced by mixing the above raw materials, i.e., a coenzyme Q, a substance selected from the group consisting of antioxidants, antacid agents and ammonia generation inhibitors, and optional components which are mixed in an ordinary food, and mixing them evenly. It should be noted that the mixed amount of each of the above raw materials is described above.

The dosage of the poultry feed composition of this form obtained from the present invention contains a coenzyme Q and a substance selected from the group consisting of antioxidants, antacid agents and ammonia generation inhibitors and the method of feeding the birds with the They can be the same as those when an ordinary food is used. For example, when a chicken is fed with the poultry feed composition of the present invention for raising in the same manner as in ordinary feeding, the dose of coenzyme Q for chicken may be about 0.05 to 50 mg / kg per weight per day which is calculated from the content of coenzyme Q in the poultry feed composition of the present invention and the ingestion of normal chicken feed. As for other substances administered together with coenzyme Q, their doses per weight per day can be calculated from their proportions of mixtures to coenzyme Q. When the above substances are mixed in the food and the chicken ingests them in the previous doses, the occurrence of ascites and SMS in the chicken can be avoided in the growth stage and the survival rate can be increased. Furthermore, when the poultry food composition of the present invention containing a coenzyme Q and a substance selected from the group consisting of antioxidants, antacid agents and inhibitors of ammonia generation is given to birds, it can be given to birds in all the period of rearing of the birds, or the food composition for poultry of the present invention and an ordinary food may be given to the birds at intervals of a certain time alternately. For example, it is possible to feed the broilers with the ordinary feed for a period from their birth to approximately 21 days of age and then the feed composition of the present invention for the period of rapid growth from about 22 days of age. to the day of transportation. Alternatively, it is also possible to feed the roasting chickens with the food composition of the present invention for a period from birth to about 21 days of age when it is easily subjected to a cold pressure and continuously with the food composition of the present invention. during a period of approximately 22 days of age to the day of transport. It is preferable that the food composition of the present invention should be given for 20 consecutive days or more. The birds to which the above food composition for birds of the present invention which contains a coenzyme Q and a substance selected from the group consisting of antioxidants are applied, antacid agents and ammonia generation inhibitors are not limited to a particular type if it belongs to birds. For example, the poultry feed composition of the present invention can exhibit a great effect for chickens for meat production, particularly broiler chickens which are reared in a limited environment for a short period of time. The food composition for poultry of the present invention can also be applied to birds other than birds for meat production, such as chickens that are in the growth stage. A description of the poultry feed composition of the present invention containing a coenzyme Q and processed yeast cells is given below. (2) Food composition for birds of the present invention which contains a coenzyme Q and processed yeast cells. The coenzyme Q used in the food composition for poultry of the present invention which contains a coenzyme Q and processed yeast cells can be perfectly the same as the coenzyme detailed in the previous paragraph (1). In addition, the coenzyme Q used in the poultry feed composition of the present invention which contains a processed coenzyme Q and yeast cell is preferably coenzyme Q9 represented by the above general formula (I) or coenzyme Q10 represented by the above general formula ( II) as in the previous composition for birds described in (1). Additionally, the acquisition and production process of the coenzyme A and the mixed form of the coenzyme Q in the food composition for poultry are the same as in the previous food composition for birds described in (1). Furthermore, the content of coenzyme Q contained in the above food composition for birds of the present invention containing a coenzyme Q and processed yeast cells is, to specifically establish, preferably about 0.0005 to 0.5% by weight, more preferably 0.001 to 0.1%. by weight based on the total amount of the food composition. In addition to a purified product of a coenzyme Q, a composition containing a coenzyme Q can be used as described above. In this case, the composition containing the coenzyme Q can be mixed in the food composition to ensure that the content of the coenzyme Q should be within the above range, ie, about 0.0005 to 0.5% by weight, preferably 0.001 to 0.1% by weight based on the total amount of the food composition. As for the content of the coenzyme Q in the composition, when the processed yeast cells contain the coenzyme Q, the content of the coenzyme Q in the composition must be the total amount of the coenzyme Q which has been mixed as Coenzyme Q and the amount of coenzyme Q contained in the processed yeast cells. The poultry feed composition of the present invention contains processed yeast cells in addition to the above coenzyme Q. The yeast cells processed in the present invention refer to yeast cells and / or yeast cells broken into fragments whose water content is adjusted to 15% by weight or less based on their total amount. The term "yeast cells" as used herein indicates the same yeast cells obtained from a product grown by separation and also comprises a cultured product conceptually containing yeast cells. The term "broken into fragments" is used as a concept that includes a physical method for mechanical pressing and a chemical method such as bacteriolysis. Processed yeast cells defined as described above in the specification are easily obtained using a common yeast separation method, yeast fragmentation method, drying method and the like, from a cultivated product obtained by growing yeast by a common method . Such processed yeast cells, for example, can be produced as follows. A medium usually used to grow yeast is used to grow yeast by a commonly used culture method and yeast cells are taken from the cultured product obtained in this way by filtration or centrifugal separation. The yeast cells are dried until their water content becomes 15% or less based on their total weight directly or after they break into fragments by a physical processing method using a high pressure homogenizer, hot water or the like , a method of chemical processing using an acid, alkali or the like, a method of biochemical processing using a cell wall decomposing enzyme such as zymoxy or the like, or to prepare processed yeast cells. Incidentally, for drying, a commonly used drying method such as heat drying and freeze drying may be used. Alternatively, a cultivated product obtained by growing yeast is dried using a commonly used medium and a commonly used culture method in the same manner as described above until its water content becomes 15% or less based on its total amount directly. or after the yeast cells in the cultured product are broken into fragments by an appropriate method selected from the group consisting of a physical processing method using a high pressure homogenizer, hot water or the like, a chemical processing method using an acid , alkali or the like, a method of biochemical processing using a cell wall decomposition enzyme such as zymoxyase or the like, and so on to prepare the processed yeast cells. In addition, a cultivated product is dried which is grown for the purpose of obtaining a specific component produced from yeast cells by culture, from which the specific component is removed, and which contains yeast cells until their water content becomes 15% or less based on their total weight directly or after the yeast cells contained in the cultivated product are broken into fragments to prepare the processed yeast cells. Also processed yeast cells can be prepared by taking the yeast cells of the cultured product in the same manner as described above and drying until their water content becomes 15% or less based on their total weight directly or after that they break into fragments. The yeast of the processed yeast cells used in the present invention is not limited to a particular type if it is a yeast having a function of helping the coenzyme Q to work and to keep the coenzyme Q stably in the composition. Illustrative examples of the yeasts include the Torula yeast, for example, Torulopsis utilis, bread yeasts, beer yeasts, for example Saccharomyces cerevisiae and Saccharomyces carlsbergensis, A yeast used in the fermentation of organic acids for example Yarrowia lipolytica, a yeast used for test index for example, Trichosporon cutaneum, and the like. In addition, the weight ratio of coenzyme Q to the Processed yeast cells contained in the poultry food composition of the present invention is preferably about 50: 1 to 1: 2000, more preferably about 1:50 to 1: 1500. The poultry feed composition of the present invention containing a coenzyme Q and processed yeast cells contains optional components different from the above essential components. For example, optional components include nutrient components such as corn, milo, soy bean paste, vegetable oil, fish meal, rice bran, wheat bran and wheat; mineral components such as sodium chloride, shell, egg shell, calcium carbonate, secondary calcium phosphate and trace mineral amount; vitamin formulations such as formulations of vitamin ADE and vitamin B; antibiotics such as salinomycin (anticoccidial agent), colistin sulfate, enramycin and virginiamycin; components having pharmaceutical effects such as choline chloride and the like. In addition, the above optional components also include antioxidants, antacid agents and ammonia generation inhibitors listed in the previous paragraph (1) • The poultry feed composition of the present invention is produced which contains a coenzyme Q and processed yeast cells by mixing the above raw materials, i.e., a coenzyme Q and processed yeast cells, and optional components which are mixed usually in an ordinary food if required and mixing them evenly. It should be noted that the above raw materials are mixed to ensure that the contents of the coenzyme Q and the processed yeast cells fall within the ranges described above based on the total amount of the composition. The dose of the food composition obtained in this manner for birds of the present invention which contains a coenzyme Q and processed yeast cells and the method for feeding the birds may be the same as those when an ordinary food is used. For example, when a chicken is fed with the poultry feed composition of the present invention which contains a coenzyme Q and yeast cells processed for breeding in the same manner as an ordinary feed, the dose of coenzyme Q for the chicken may be be approximately 0.05 to 50 mg / kg weight, preferably 0.1 to 10 mg / kg weight per day which is calculated from the content of the coenzyme Q in the poultry food composition of the present invention and the normal food intake of the chicken . As for the processed yeast cells, its dose per weight per day can be calculated from its mixing ratio to coenzyme Q in the above food composition for birds of the present invention. When the above coenzyme Q is mixed with the yeast cells processed in the feed and the chicken ingests them in the previous doses, the occurrence of ascites and SMS in the chicken in the growth stage can be avoided and the proportion of survival Coenzyme Q can be stably conserved in the food composition obtained in this form of the present invention. When the birds are given the poultry feed composition of the present invention which contains a coenzyme Q and the processed yeast cells, this can be given to the birds throughout the period of rearing of the birds, or the feed composition for birds of the present invention and an ordinary food may be given to the birds at intervals of a certain time alternately. For example, it is possible to feed chickens for roasting with ordinary food for a period from their birth to approximately 21 days of age and then the food composition of the present invention for the period of rapid growth from about 22 days of age. age until the day of transport. Alternatively, it is also possible to feed the roasting chickens with the food composition of the present invention for a period from birth to about 21 days of age when this is subjected to a cold pressure and continuously with the food composition of the present invention. during a period of approximately 22 days of age to the day of transport. It should be noted that it is preferred that the food composition of the present invention should be given for 14 consecutive days or more. In addition, the birds to which the above food composition for poultry of the present invention containing a coenzyme Q and processed yeast cells is applied is not limited to a particular type if it belongs to the birds. Specifically, the birds are the same as the birds to which the above food composition for birds described in (1) applies. The following examples are given to further illustrate the present invention. A description is given first of the production examples of the formulation of coenzyme Q10, the formulation of vitamin E and the formulation of ADA to be mixed in the food composition for poultry from the following examples and comparative examples. Production example 1: coenzyme formulation A formulation of coenzyme Q10 is produced by mixing 20 g of coenzyme Q10 based on 1 kg of wheat bran and mixing them uniformly. Production Example 2: Vitamin E formulation A formulation of vitamin E is produced by mixing 45,000 mg of dl-α-tocopheryl acetate (45,000 IU in terms of vitamin E activity) based on 1 kg of wheat bran and mixing them uniformly . Production Example 3: ADA formulation An ADA formulation is produced by mixing 20 g of ADA, of which the proportion of aldehyde is 50%, based on one kg of wheat bran and mixing them uniformly. A description of prepared examples is subsequently given using the formulations obtained in the above production examples. Examples 1 and 2 The components shown in Table 1 are mixed to prepare food compositions containing coenzyme Qi0 and vitamin E as Examples 1 and 2. For comparison, food compositions are prepared which contain vitamin E but do not contain a coenzyme Q as Examples 1 and 2 for comparison and food compositions are prepared which contain a coenzyme Q but do not contain vitamin E as Comparison Examples 3 and 4.

Table 1 Table In Table 2 above, the vitamin AD formulation contains 10,000 IU / g of vitamin A and 2,000 IU / g of vitamin D3, and the formulation of vitamin B contains 2 g / kg of vitamin Bi, 10 g / kg of vitamin B2, 2 g / kg of vitamin B6, 2 g / kg of nicotinamide, 4 g / kg of calcium pantothenate, 120 g / kg of choline chloride and 1 g / kg of folic acid. The trace amount of the mineral contains 8.0% Mn, 0.6% Fe, 0.06% Cu, 0.1% I, and 5.0% Zn. It should be noted that salinomycin and virginiamycin are mixed as an anticocide and antibiotic agent, respectively. < ? evaluation of food compositions of Examples 1 and 2 > The food compositions obtained in the Examples and comparison examples above for raising broiler chickens are used and the effect of protecting roasting chickens of ascites and SMS for each of the food compositions and the survival ratio is evaluated. Groups of broilers are raised one day old (type: Chunky (Rot Breeders Co.), mixtures of chicken for male and female roasting), each group consisting of 48 broilers, in a house breaks wind (food on the floor) up to 50 days of age. As for the breeding conditions, the ambient temperature is set inside the broiler house and controlled at temperatures shown in Table 3 (5 ± 1 ° C or less for a period of 14 days to 21 days of age). age after the beginning of aging as a period of cold sensation and 21 to 26 ° C for other periods) in which ascites is easily provoked.

Table 3 The group of roasting chickens of test Example 1 is fed with the food composition obtained in Example 1 in the initial stage (from birth to 21 days of age, the same should be applied later in the present) and the food composition obtained in Example 2 in the later stage (from 22 days of age to 50 days of age, the same will apply later in the present). For comparison, the broiler group of test example 2 is fed with the food composition obtained in comparison example 1 in the initial stage and the food composition obtained in comparison example 2 in the later stage. Additionally, the broiler group of test example 3 is fed with the food composition obtained in comparison example 3 in the initial stage and the food composition obtained in comparison example 4 in the subsequent stage. It should be noted that, during the rearing period, roasting chickens have free access to water and food compositions. The broiler chickens are bred under the above conditions and the number of broilers is counted which die during the breeding period. The cause of death is identified for each of the dead roast chickens. After the end of the breeding period, the proportion of mortality of each group of ascites, SMS and others is calculated, the total proportions of mortality and the proportion of survival. The average weight is also calculated after the weights of the broiler chickens. The results are shown in Table 4. Table 4 I Example 1 Example 2 of Example 3 of | test test test I 1 Composition J Initial stage Food Food of the 1 1 food J (from 0 to 21) of the sample example example of the used 1 1 comparison 1 comparison 3 j j Later stage Food Food of the j (from 22 to 50) of example example 2 of example 4 of 1 2 comparison comparison I Total number L of chickens for 48 48 48 roast Number of chickens for Total 2 (4.2%) 13 (27.1%) 7 (14.6%) roast Causes Ascites 1 (2.1%) 9 (18.7%) 4 (8.3%) 1 dead (proportion of SMS 0 2 (4.2%) 1 (2.1%) of Others 1 (2.1%) 2 (4.2%) 2 (4.2% mortality) | Survival rate 46 (95.8%) 35 (72.9%) 41 (85.4%) I 1- P.eso prom_edi.-o _- (: g) 1 2780 2530 2690 | As is evident from the above results, the group of broiler chickens of Test Example 1 which are fed with the food composition of the present invention containing both a coenzyme Q and vitamin E have a lower mortality rate of ascites and SMS and proportion of total mortality and higher survival rate than the group of broiler chickens of Test Example 2 which are fed with the food compositions of comparison examples which contain only vitamin E the group of broilers Test example 3 which are fed with the food compositions of the comparison examples which contain only one coenzyme Q. It is understood that the group of broiler chickens of test example 1 grow well with an average weight greater than that of chickens to roast from the other two groups. EXAMPLES 3 and 4 The components shown in Table 5 are mixed to prepare food compositions containing the coenzyme Q 0 and sodium acid carbonate as Examples 3 and 4. For comparison, food compositions containing the acid carbonate are prepared of sodium but do not contain a coenzyme Q as Examples 5 and 6 for comparison.

Table 5 < Evaluation of food compositions of Examples 3 and 4 > The food compositions obtained in the Examples and comparison examples above for raising broiler chickens are used and the effect of protecting roasting chickens of ascites and SMS for each of the food compositions and the survival ratio is evaluated. Groups of one-day-old broiler chickens are raised (type: Chunky (Roth Breeders Co.), mixes of male and female broilers), each group consisting of 48 broilers, in a house breaks wind (food in floor) up to 50 days of age. The ambient temperature inside the house of the roasting chicken is the same as that in the previous experiment in the evaluation of the food compositions of Examples 1 and 2.

The group of broiler chickens of Test Example 4 is fed with the food composition obtained in Example 3 in the initial stage (from birth to 21 days of age, the same should be applied later in the present) and the food composition obtained in Example 4 in the later stage (from 22 days of age to 50 days of age, the same will apply later in the present). For comparison, the broiler group of test example 5 is fed with the food composition obtained in comparison example 5 in the initial stage and the food composition obtained in comparison example 6 in the subsequent stage. Additionally, the broiler group of Example 6 is fed with the food composition obtained in Comparative Example 3 in the initial stage and the food composition obtained in Comparative Example 4 in the subsequent stage. During the aging period, roasting chickens have free access to water and food compositions. The broiler chickens are bred under the above conditions and the number of broilers is counted which die during the breeding period. The cause of death is identified for each of the dead roast chickens. After the end of the breeding period, the proportion of mortality of each group of ascites, SMS and others is calculated, the total proportions of mortality and the proportion of survival. The average weight is also calculated after the weights of the broiler chickens. The results are shown in Table 6. Table 6 j Example 4 Example 5 of Example 6 of test »test test Composition Initial step Food Feed of food (from 0 to 21) of example example of used 3 comparison 5 comparison 3 I Later stage Food Food of the (from 22 to 50) of example example 6 of example 4 of 4 comparison comparison Total number of chickens for 48 48 48 roast Number of chickens for Total 3 (6.2%) 13 (27.1%) 6 (12.5%) 1 roast Causes Ascites 1 (2.1%) 8 (16.6%) 3 (6.2%) dead ( SMS 0 2 (4.2%) 1 (2.1%) proportion of Other 2 (4.1%) 3 (6.3%) 2 (4.2%) mortality) Survival rate 46 (93.8%) 35 (72.9%) 42 (87.5%) Average weight (g) 2750 2531 2740 I As is clear from the above results, the group of broiler chickens of Test Example 4 which are fed with the food composition of the present invention containing both a coenzyme Q and the sodium acid carbonate have a lower mortality ratio than ascites and SMS and proportion of total mortality and higher survival rate than the group of broiler chickens of Test Example 5 which are fed with the food compositions of the comparison examples which contain only the sodium acid carbonate and the group of broiler chickens of Test Example 6 which are fed with the food compositions of the comparison examples which contain only one coenzyme Q. It is understood that the group of broiler chickens of Test Example 4 grow well with the equivalent or an average weight greater than that of broiler chickens of the other two groups. Examples 5 and 6 The components shown in Table 7 are mixed to prepare food compositions containing coenzyme Q10 and ADA as Examples 5 and 6. For comparison, food compositions containing ADA but not containing a coenzyme Q are prepared as Examples 7 and 8 of comparison. Table 7 I 1 Components Mixing ratio (% by weight) 1 Examples Examples of | comparison | 5 6 7 8 | < Evaluation of food compositions of Examples 5 and 6 > The food compositions obtained in the Examples and comparison examples above for raising broiler chickens are used and the effect of protecting roasting chickens of ascites and SMS for each of the food compositions and the survival ratio is evaluated. Groups of one-day-old broiler chickens are raised (type: Chunky (Roth Breeders Co.), mixes of male and female broilers), each group consisting of 48 broilers, in a house breaks wind (food in floor) up to 50 days of age. The ambient temperature inside the house of the roasting chicken is the same as that in the previous experiment in the evaluation of the food compositions of Examples 1 and 2. The group of broiler chickens of Example 7 is fed with the composition food obtained in Example 5 in the initial stage (from birth to 21 days of age, the same should apply later in the present) and the food composition obtained in Example 6 in the later stage (from 22 days of age to 50 days of age, the same will apply later in the present). For comparison, the broiler group of test example 8 is fed with the food composition obtained in comparison example 7 in the initial stage and the food composition obtained in comparison example 8 in the subsequent stage. Additionally, the broiler group of test example 9 is fed with the food composition obtained in comparison example 3 in the initial stage and the food composition obtained in comparison example 4 in the subsequent stage. During the aging period, roasting chickens have free access to water and food compositions. The broiler chickens are bred under the above conditions and the number of broilers is counted which die during the breeding period. The cause of death is identified for each of the dead roast chickens. After the end of the breeding period, the proportion of mortality of each group of ascites, SMS and others, the total proportions of mortality and the proportion of survival is calculated. The average weight is also calculated after the weights of the broiler chickens. The results are shown in Table 8 Table 8 As is apparent from the above results, the group of broiler chickens of Test Example 7 which are fed with the food composition of the present invention containing both a Coenzyme Q and ADA have a lower mortality rate of ascites and SMS and proportion of total mortality and higher survival rate than the group of broiler chickens of Test Example 8 which are fed with the food compositions of comparison examples which contain only ADA and the group of broiler chickens of Example 9 of test which are fed with the food compositions of the comparison examples which contain only one coenzyme Q. It is understood that the group of broiler chickens of Test Example 7 grow well with the equivalent or an average weight greater than that of chickens to roast from the other two groups. Examples 7 and 8 The components shown in Table 9 are mixed to prepare food compositions containing the coenzyme Q 0 and processed yeast cells as Examples 7 and 8. For comparison, the food compositions which contain yeast cells are prepared. processed9 but do not contain a coenzyme Q as Examples 1 and 10 of comparison and the food compositions which contain a coenzyme Q but do not contain the processed yeast cells are prepared as Comparison Examples 11 and 12. The processed product of yeast twists used in these examples is Torula yeast produced by Koj in Co. which is a thermally decomposed product of Torulopsis utilis. Coenzyme Q? 0 is used (name of the reagent: Ubiquinone 10) produced by Wako Puré Chemical Industries, Ltd. as coenzyme Q Table 9 Table 10 Components Mixing ratio (parts by weight) Food C Food basic basic Corn 47.0 49.5 Milo 10.0 20.0 Soybean paste 24.8 13.6 Vegetable oil 3.9 4.2 Fish meal 9.0 8.0 Wheat bran 1.3 2.5 Sodium chloride 0.3 0.2 Calcium carbonate 0.7 0.7 _ = In Table 10 above, the vitamin ADE formulation contains 10,000 IU / g of vitamin A and 2,000 IU / g of vitamin D, and 10 IU / of vitamin E, and the formulation of vitamin B contains 2 g / kg of vitamin Bi, 10 g / kg of vitamin B2, 2 g / kg of vitamin Bs, 2 g / kg of nicotinamide, 120 g / kg of choline chloride and 1 g / kg of folic acid. The trace amount of the mineral contains 8.0% Mn, 0.6% Fe, 0.06% Cu, 0.1% I, and 5.0% Zn. It should be noted that salinomycin and virginiamycin are mixed as an anticocide and antibiotic agent, respectively. < Evaluation of food compositions of Examples 7 and 8 (experiments in broiler chickens) > The food compositions obtained in the Examples and comparison examples above for raising broiler chickens are used and the effect of protecting roasting chickens of ascites and SMS for each of the food compositions and the survival ratio is evaluated. Groups of one-day-old broiler chickens are raised (type: Chunky (Roth Breeders Co.), mixes of male and female broilers), each group consisting of 48 broilers, in a house breaks wind (food in floor) up to 50 days of age. The ambient temperature inside the house of the roasting chicken is the same as that in the previous experiment in the evaluation of the food compositions of Examples 1 and 2. The group of broiler chickens of Example 10 is fed with the composition food obtained in Example 7 in the initial stage (from birth to 21 days of age, the same should apply later in the present) and the food composition obtained in Example 8 in the later stage (from 22 days of age to 50 days of age, the same will apply later in the present). For comparison, the broiler group of test example 11 is fed with the food composition obtained in comparison example 9 in the initial stage and the food composition obtained in comparison example 10 in the subsequent stage. Additionally, the group of broiler chickens of Test Example 12 is fed with the food composition obtained in Comparison Example 11 in the initial stage and the food composition obtained in Comparison Example 12 in the subsequent step. It should be noted that, during the rearing period, roasting chickens have free access to water and food compositions.

The broiler chickens are bred under the above conditions and the number of broilers is counted which die during the breeding period. The cause of death is identified for each of the dead roast chickens. After the end of the breeding period, the proportion of mortality of each group of ascites, SMS and others, the total proportions of mortality and the proportion of survival is calculated. The average weight is also calculated after the weights of the broiler chickens. The results are shown in Table 11. Table 11 Average weight (g) 2820 2710 2705 As evident from the above results,? The group of broiler chickens of Test Example 10 which are fed with the food composition of the present invention containing both a coenzyme Q and yeast cells processed have a lower mortality rate of ascites and SMS and proportion of total mortality and higher survival rate than the group of broiler chickens of Test Example 11 which are fed with the food compositions of the comparison examples which contain only the processed yeast cells and the group of broiler chickens of Test Example 12 which are fed with the food compositions of the comparison examples which contain only one coenzyme Q. It is understood that the group of broiler chickens of Example 10 of test grow well with an average weight greater than broiler chickens of the other two groups. Examples 9 and 10 The components shown in Table 12 are mixed to prepare food compositions containing coenzyme Q10 and processed yeast cells as Examples 9 and 10. For comparison, food compositions containing coenzyme Q but not cells are prepared of yeast processed as Examples 13 and 14 for comparison. The processed product of Torula yeast used in these examples is Torula yeast produced by Kojin Co. which is a thermally decomposed product of Torulopsis utilis and the processed product of brewer's yeast is a brewer's yeast of Saccharomyces cerevisiae produced by Asahi Brewery Ltd Coenzyme Q? 0 (reagent name: Ubiquinone 10) produced by Wako Pure Chemical Industries, Ltd. is used as coenzyme Q Table 12 < Evaluation of food compositions of the Examples 9 and 10 (storage stability test in Coenzyme Q) > Two different tests are performed on the storage stability of coenzyme Q contained in the food compositions obtained in Examples 9 and 10 above and comparison examples 13 and 14 to evaluate the food compositions of the present invention. (1) Storage stability test (1) The food composition obtained in the above Example 9 and the food composition obtained in the above comparison example 13 are placed directly in respective polyethylene bags which are then hermetically sealed and allowed to stand at room temperature for 12 weeks. During this period of rest, the concentration of coenzyme Q10 contained in the two different food compositions is measured according to the following method with the lapse of time ie at the start time, after 2 weeks, 4 weeks, 8 weeks and 12 weeks. The results are shown in Table 13. (Method for measuring the concentration of coenzyme Q 0 in the food composition) The concentration of the coenzyme Q xox contained in each of the above food compositions is measured according to the method for measuring the concentration of coenzyme Q10 contained in the excipient of a yeast KR (yeast for feeding) ("Sequel of Lectures on Biochemical Experiments" (edited by the Japan Association of Society, Tokyo Kagaku Dojin, Vol. 13, 1975)). About 0.3 g of the food composition is accurately weighed as a sample and this weight is recorded as the amount (g) of the sample. This heavy sample is accurately placed in a heat-resistant screw bottle (100 ml capacity) filled with 100 ml of ethanol (99.5%) and stirred with a stirrer at room temperature for 10 minutes. After that, place the heat resistant screw bottle in a hot bath (50 ° C) and heat it for 15 minutes under stirring in times to extract the coenzyme Q? 0. After extraction, the mixture is further stirred with the stirrer at room temperature for 10 minutes. About 5 ml of the suspension obtained in this way is subjected to centrifugal separation (12,000 rpm, 5 minutes), and the supernatant thus obtained is diluted with ethanol as required and applied to a quartz absorbance cell to measure its absorbance at 275 nm with a spectrophotometer. The absorbance obtained is the absorbance of the coenzyme Q? 0 of the oxidation type. Then, 1 mg of sodium borohydride is added to the quartz absorbance cell used for the absorbance measurement and allowed to stand for approximately 60 minutes until the foam finally reaches the end. After this, the absorbance at 275 nm of this resulting mixture is measured with a spectrophotometer. The absorbance obtained is the absorbance of the coenzyme Q? 0 of the reduction type. The measurement values obtained above are placed in the following equation to calculate the concentration (mg / g) of the coenzyme Qi0 contained in 1 g of the sample after a second decimal place. Concentration of coenzyme Q10 (mg / g) = (AB) x 100 x C / (14.2 x D) A: absorbance of coenzyme Q? 0 of type oxidation B: absorbance of coenzyme Q10 of type reduction D: proportion of D dilution: sample amount (g) Table 13 (2) Storage stability test (2) The food composition obtained in example 10 above and the food composition obtained in comparison example 14 above are placed directly in respective polyethylene bags which are then hermetically sealed and allowed to stand at 40 ° C and a relative humidity of 75% for 6 months. During this period of rest, the concentration of coenzyme Qi0 contained in the two different food compositions is measured according to the same method as in test (1) above with the time lapse ie at the start time, after 1 month, 2 months, 3 months and 6 months. The results are shown in Table 14. Table 14 It is noted from the above results that the food compositions of the present invention which both contain a coenzyme Q and processed yeast cells are superior in storage stability to the food compositions of the comparison examples which contain a coenzyme Q and not cells of processed yeast since the content of the coenzyme Q in the food composition of the present invention rarely changes with the lapse of time even during 6 months of the storage period. INDUSTRIAL APPLICABILITY The food composition for poultry of the present invention which contains a coenzyme Q and a substance selected from the group consisting of antioxidants, antacid agents and inhibitors of ammonia generation has such effects ie avoids ascites and sudden death syndrome effectively during the rearing of birds raised primarily for meat production purposes such as chickens, particularly broilers, as this increases the survival rate. The food composition for poultry of the present invention which contains a coenzyme Q and processed yeast cells has such effects ie avoids ascites and sudden death syndrome effectively during the rearing of birds reared mainly for meat production purposes such as chickens, particularly broiler chickens, since this increases the survival ratio as well as the poultry feed composition which can retain an effective component stably during long term storage of the food at normal temperature and maintain activity.

Claims (14)

1. CLAIMS 1. A food composition for birds which is characterized in that it contains a coenzyme Q and a substance selected from the group consisting of antioxidants, antacid agents and inhibitors of ammonia generation.
2. 2. The food composition for birds according to claim 1, characterized in that the coenzyme Q is the coenzyme Q9 represented by the following general formula (I) or the coenzyme Q10 represented by the following general formula (II).
3. 3. The food composition for poultry according to claim 1, characterized in that the antioxidant is vitamin E.
4. 4. The poultry food composition according to claim 1, characterized in that the antacid agent is sodium acid carbonate.
5. 5. The poultry food composition according to claim 1, characterized in that the ammonia generation inhibitor is selected from the group consisting of dialdehyde starch, yucca extract, sarsasaponin and hydroxamic acid.
6. 6. The food composition for birds according to claim 1, characterized in that the content of coenzyme Q is 0.0005 to 0.5% by weight based on the total amount of the food composition.
7. The food composition for poultry according to claim 3 which contains vitamin E, characterized in that the ratio of the amount of vitamin E to coenzyme Q contained in the composition is 0.01 to 100 IU as a vitamin E activity based on 1 mg of the coenzyme Q.
8. The food composition for poultry according to claim 1 containing an antacid agent, characterized in that the weight ratio of the coenzyme Q to the antacid agent contained in the composition is 1: 2 to 1: 4000.
9. 9. The poultry food composition according to claim 1 containing an ammonia generation inhibitor, characterized in that the weight ratio of the coenzyme Q to the ammonia generation inhibitor contained in the composition is 100: 1 to 1: 100. .
10. 10. A poultry feed composition characterized in that it contains a coenzyme Q and processed yeast cells.
11. The food composition for poultry according to claim 10, characterized in that the coenzyme Q is the coenzyme Q9 represented by the following general formula (I) or the coenzyme Q? 0 represented by the following general formula (II).
12. 12. The food composition for poultry according to claim 10, characterized in that the content of coenzyme Q is 0.0005 to 0.5% by weight based on the total amount of the food composition.
13. 13. The poultry food composition according to claim 10, characterized in that the weight ratio of coenzyme Q to the processed yeast cells contained in the composition is 50: 1 to 1: 2000. The food composition for poultry according to claim 10, characterized in that the yeast is selected from the group consisting of Saccharomyces cerevisiae, Saccharomyces carlsbergensis, Yarrowia lipolytica, Torulopsis utilis and Trichosporon cutaneum. SUMMARY OF THE INVENTION A food composition is provided which has such excellent effects that is to say avoids ascites and sudden death syndrome and increases the survival rate in the breeding of birds raised mainly for meat production purposes, such as chicken, particularly broilers, by mixing a coenzyme, preferably coenzyme Q9 and / or coenzymes Q10 and a substance selected from the group consisting of antioxidants, preferably vitamin E, antacid agents, preferably sodium acid carbonate, and ammonia generation inhibitors, preferably dialdehyde starch, in a food composition for poultry. In addition, use provides a food composition for birds which has excellent effects that is to say it avoids ascites and sudden death syndrome effectively and increases the survival rate in the breeding of birds raised mainly for meat production purposes., such as chicken, particularly broiler chickens, and which can stably maintain effective components and maintain their pharmaceutical effects during storage of the food by mixing a coenzyme Q, preferably coenzyme Q9 and / or coenzyme Q? 0 and processed yeast cells , preferably a processed mushroom product of a yeast selected from the group consisting of Saccharomyces cerevisiae, Saccharomyces carlsbergensis, Yarrowia lipolytica, Torulopsis utilis and Trichosporon cutaneum in a poultry feed composition.