Feed composition using perilla meal and method for producing thereof

Abstract

The present invention relates to a feed composition using perilla meal, in which the ratio of omega-3 (omega-3) fatty acid and omega-6 (omega-6) fatty acid is adjusted to 1:4 or less to obtain livestock products, such as meat or milk, containing a large amount of unsaturated fatty acid. More specifically, the present invention related to a feed composition using perilla meal to produce livestock products with the ratio of omega-3 to omega-6 fatty acids being 1:4 or less which is a recommended ratio of the World Health Organization (WHO).

What is claimed is: 
     
         1 . A feed composition using perilla meal comprising:
 for 100 parts by weight of a feed composition, 20 to 40 parts by weight of roughage containing at least one of oats or rice straw; 6 to 8 parts by weight of shredded perilla meal having a diameter of 1.5 to 2.5 mm; 20 to 55 parts by weight of one or more additional ingredients selected from the group consisting of grain, salt, mineral, and calcium carbonate; and 0.5 to 1.5 parts by weight of probiotics;   wherein the perilla meal is shredded so as to have a set size of 1.5 to 2.5 mm in diameter such that a ratio of omega-3 fatty acid and omega-6 fatty acid in at least one livestock product of meat or milk obtained from livestock is 1:4 or less,   wherein at least any one of sugar, salt, or molasses is added to the perilla meal, and the perilla meal is stirred and simultaneously fermented for 50 to 72 hours at 45 to 55° C. in the presence of  lactobacillus  bacteria to prevent acidification.   
     
     
         2 . A method for preparing a feed composition using perilla meal comprising:
 1) preparing 20 to 40 parts by weight of roughage containing at least one of oats or rice straw;   2) preparing 6 to 8 parts by weight of perilla meal, the perilla meal shredded to have a diameter of 1.5 to 2.5 mm, wherein at least one of sugar, salt, or molasses is added thereto, and the perilla meal is stirred and simultaneously fermented for 50 to 72 hours at 45 to 55° C. in the presence of  lactobacillus  bacteria;   3) preparing 20 to 55 parts by weight of one or more additional ingredients selected from the group consisting of grain, salt, mineral, and calcium carbonate;   4) preparing 0.5 to 1.5 parts by weight of probiotics;   5) producing a mixture by mixing the roughage, the perilla meal, the additional ingredients, and the probiotics; and   6) fermenting and aging the mixture.   
     
     
         3 . The method of  claim 2 , wherein the fermenting and aging of the mixture (6) are performed for 28 to 32 hours from the day when the probiotics are added.