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Nuevo método para mejorar el color de la yema y la calidad nutricional del huevo

Resumen

Tipo:
Oferta Tecnológica
Referencia:
TOES20171024001
Publicado:
27/10/2017
Caducidad:
24/10/2018
Resumen:
Una universidad española ha desarrollado un nuevo método de alimentación para producir huevos de alta calidad basados en variedades híbridas de maíz sin necesidad de añadir pigmentos comerciales. Las gallinas que se alimentan con estas variedades de maíz ponen huevos con altas cantidades de antioxidantes, carotenoides y ketocarotenoides, y retienen altos parámetros nutricionales. Los carotenoides consumidos por las gallinas son transferidos a la sangre y se depositan en la yema para conferir una fuerte pigmentación. Estos huevos son más apreciados por el consumidor gracias a estas dos propiedades (color de la yema y valores nutricionales). La universidad busca socios industriales con experiencia en producción agrícola para establecer acuerdos de licencia o cooperación técnica.

Details

Tittle:
New method to increase yolk color and egg nutritional quality.
Summary:
A Spanish university has developed a new feeding method to produce high quality eggs with no need of adding commercial pigments based on hybrid varieties of maize. Hens fed with these varieties of maize lay eggs with high amounts of antioxidants, carotenoids and ketocarotenoids and retain high nutritional parameters. The university is looking for industrial partners with expertise in the sector of crop production interested in a license or a technical cooperation agreement.
Description:
The total demand for animal products in developing countries is expected to more than double by 2030. Producers are really concerned to avoid pale yolks as most egg marketing authorities require deep-yellow to orange-yellow yolk colors. To this end, egg producers must include commercial supplements based on carotenes in animal feed which increases production costs and complicates the manufacturing process. Although fruits and vegetables are particularly good sources of certain carotenoids, cereal grains generally lack these compounds, leading to certain deficiencies in countries where cereals are either the staple diet or the basis of feed for animal farming.

The technology developed relates to a number of different hybrid varieties of maize producing high amounts of antioxidants. In relation to this, a new feeding method has been developed to produce high quality eggs with no need to supplement feed with commercial pigments. In particular, hens lay eggs with an intense golden yolk (range 10 to 12 on the DSM Yolk Color Fan) when fed with the new maize varieties. Consumed by the laying hens, carotenoids are readily transferred to the blood and then deposited in the yolk to provide this strong pigmentation. Egg quality parameters - egg weight, fracture strength, albumen height, haugh units or shell thickness - are not altered when compared to eggs laid by hens feed with commercial maize. Eggs also accumulate high-content of carotenoids and ketocarotenoids (astaxanthine) and retain high quality nutritional parameters. These eggs may have a better acceptance by consumers due to both properties (color and nutritional aspects).

The university is interested in a license agreement with partners that can industrialize and bring to the market this technology. The partners sought are expected to carry out the regulatory development of the technology required for the commercialization.

They are also interested in a technical cooperation agreement when further development to adapt to specific client needs may be required.
Advantages and Innovations:
· Enables to obtain higher levels of carotenoids and ketocarotenoids (astaxanthin) in eggs when compared to commercial feed
· Higher consumer acceptance due to attractive yolk color (10 to 12 DSM Yolk Color Fan)
· No exogenous sources of carotenoids in feed are needed to obtain commercial eggs
· The technology can be used for other commercial applications including feed for other animals with high nutritional requirements of carotenoids and ketocarotenoids.
Stage of Development:
Available for demonstration
IPs:
Patents granted
CommeR Statunts Regarding IPR Status:
Spanish patent granted and other related technologies close to this solution are also protected

Partner sought

Type and Role of Partner Sought:
The Spanish university is looking for industrial partners working in agriculture, poultry or feed manufacturing interested in carrying out the regulatory development and commercialization of this technology. The cooperation type envisaged is a license agreement.

The cooperation could also succeed via a technical cooperation agreement when further development to adapt the technology to specific needs of the client is required.

Client

Type and Size of Client:
University
Already Engaged in Trans-National Cooperation:
Si
Languages Spoken:
English
Spanish

Keywords

Technology Keywords:
08001002 Aditivos / ingredientes alimentarios / alimentos funcionales
06003002 Expresión genética, investigación proteómica
07001002 Ganadería / labranza
07001004 Gestión de cosechas
06002005 Ingeniería genética