http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20120108821-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_8373b0b7048d5b290beccdc4827186b6 http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_09542fa5605321337439dc28d7ed4058 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12R2001-125 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12R2001-46 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12N1-205 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23K50-75 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23K10-16 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23K10-30 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23K1-14 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23K1-18 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23K1-16 |
| filingDate | 2011-03-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5c60458f642ab4f497daefaa8484c445 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f9e5bb045f7573737f5b13ed084bdabe http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_383c3136feb224ffd7c7216c20b3e227 |
| publicationDate | 2012-10-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20120108821-A |
| titleOfInvention | Composition with increased egg production rate and low cholesterol egg production efficiency including fermented soybean peptide and fulvic acid as active ingredients |
| abstract | The present invention relates to a composition having increased egg production rate and low cholesterol egg production efficacy including fermented soybean peptide and fulvic acid as active ingredients, and according to the present invention, egg production rate and egg productivity effect in laying hens fed fermented soybean peptide and fulvic acid As a result of measuring cholesterol suppression effect in yolk and egg yolk, the egg production rate was 85%, which was improved by 1 ~ 2% compared to the control, and the average weight of eggs was increased by more than 5%. In addition, fermented soybean peptides and fulvic acid incubated egg hens were 76.6%, which was more than 10% higher than the control group. In addition, the ratio of egg yolk increased more than 100% compared to the control group, and the egg was less than 200% lower than the control group. Eggs produced from fermented soybeans and ferbic acid fed egg were more vividly colored in egg yolk and eggshell. The eggshell was harder to reduce the incidence of blue, and the egg taste was higher and less fishy. . Cholesterol content of egg yolk decreased about 30% more than the control group. Based on these results, it is possible to produce high protein low cholesterol eggs due to the enzymes and soybean peptides produced by fermented soybeans and fermented soybeans in laying hens, and metabolic balance and lipolysis effect by fulvic acid. Is estimated. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-104522433-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-105441363-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-114588247-A |
| priorityDate | 2011-03-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 36.