The method of production of the 'liquid-sulfur' the chicken's body and the sulfured eggs

摘要

The present invention relates to a method for producing sulfur chickens and sulfur eggs, and a conventional method in which sulfur is processed and mixed with feed to be fed is a method which has problems that an agitator is difficult to use in a farm, sulfur is difficult to be uniformly mixed with feed even if the agitator is used, and the mortality rate of chicken is very high. More specifically, the present invention relates to a method of producing sulfur chicken and sulfur eggs by removing toxicity of sulfur to be fed to chickens, solubilizing the sulfur, and then mixing the same with drinking water for chickens, and feeding the same to the chickens to breed the chickens. A decrease in the calcium content of chicken meat means that calcium is deposited into a bone part, which means that the bone has been regenerated to a young chicken level from an aged chicken at the osteoporotic level. A significant reduction in fat figures, an increase in protein levels, and an increase in sulfur content are indicated. When comparing eggs, increased sulfur content and increased unsaturated fatty acids are shown compared to regular eggs, and sulfur eggs have a darker yellow color than regular eggs. Particularly, a white part is clearer and white and yellow colors are strengthened (compare egg yolk color in the table). No antibiotics were detected by administration of the sulfur content, and antibiotics were administered before 70 weeks, but were replaced with a sulfur solution after 70 weeks. The smell of eggs is removed and the aromatic flavor is further enhanced.