BE1024511B1 - Method of manufacturing an extruded complementary food in the form of a kibble, in particular a method of manufacturing a complementary feed extruded in the form of a kibble for ruminants - Google Patents

Abstract

Process for the production of an extruded complementary food in the form of a kibble, in particular a method for manufacturing a complementary feed extruded in the form of a ruminant kibble The present invention relates to a method of manufacturing an extruded supplementary food in the form of a kibble. kibble, in particular to a method of manufacturing an extruded complementary feed in the form of ruminant kibble, comprising: a mixing step for obtaining a first mixture containing at least starch and cellulose, a grinding step of said first mixture with formation of a first ground mixture, a precooking stage, an extrusion stage, and a drying and cooling stage, said method further comprising a step of adding at least one source of non-protein nitrogen to said first milled mixture with formation of a second mixture, said precooking stage being a precooking step n of said second mixture and said extrusion step being an extrusion step of said second precooked mixture.

Description

(30) Priority data:

(73) Holder (s):

DUMOULIN 5300, SEILLES Belgium

DUMOULIN 8500, KORTRIJK Belgium

AVEVE

3000, LEUVEN Belgium (72) Inventor (s):

VANVOLSEM Thibaut 5380 PONTILLAS Belgium

REUTER Werner 4761 ROCHERATH Belgium (54) Method for manufacturing a complementary food extruded in the form of kibble, in particular method for manufacturing a complementary food extruded in the form of kibble for ruminants (57) Method for manufacturing a complementary food The present invention relates to a method of manufacturing a complementary food extruded in the form of kibble, in particular to a process for the production of a complementary food extruded in the form of kibble for ruminant. manufacture of a complementary feed “extruded in the form of kibble” · .— for ruminant, comprising: a mixing step to obtain a first mixture containing at least .------- XXL starch and cellulose , a step of grinding said first mixture with formation of a first ground mixture, a step of precooking, - an extrusion step, and a e drying and cooling step, said process further comprising ---------- a step of adding at least one source of non-protein nitrogen to said first ground mixture with the formation of a second mixing, said precooking step being a precooking step of said second mixture and said extrusion step being -7 --- 7 -: - ¾ a step of extruding said second precooked mixture.

BELGIAN INVENTION PATENT

FPS Economy, SMEs, Middle Classes & Energy

Publication number: 1024511 Deposit number: BE2017 / 5161

Intellectual Property Office International Classification: A23K 50/15 A23K 40/25 Date of issue: 03/21/2018

The Minister of the Economy,

Having regard to the Paris Convention of March 20, 1883 for the Protection of Industrial Property;

Considering the law of March 28, 1984 on patents for invention, article 22, for patent applications introduced before September 22, 2014;

Given Title 1 “Patents for invention” of Book XI of the Code of Economic Law, article XI.24, for patent applications introduced from September 22, 2014;

Having regard to the Royal Decree of 2 December 1986 relating to the request, the issue and the maintenance in force of invention patents, article 28;

Given the patent application received by the Intellectual Property Office on 03/15/2017.

Whereas for patent applications falling within the scope of Title 1, Book XI of the Code of Economic Law (hereinafter CDE), in accordance with article XI. 19, §4, paragraph 2, of the CDE, if the patent application has been the subject of a search report mentioning a lack of unity of invention within the meaning of the §ler of article XI.19 cited above and in the event that the applicant does not limit or file a divisional application in accordance with the results of the search report, the granted patent will be limited to the claims for which the search report has been drawn up.

Stopped :

First article. - It is issued to

DUMOULIN, Parc Industriel 18, 5300 SEILLES Belgium;

DUMOULIN, Spinnerijstraat 119, 8500 KORTRIJK Belgium;

AVEVE, Tiensevest 132, 3000 LEUVEN Belgium;

represented by

GEVERS PATENTS, Holidaystraat 5, 1831, DIEGEM;

a Belgian invention patent with a duration of 20 years, subject to payment of the annual fees referred to in article XI.48, §1 of the Code of Economic Law, for: Process for the production of a complementary food extruded under form of kibble, in particular method of manufacturing an extruded feed in the form of kibble for ruminant.

INVENTOR (S):

VANVOLSEM Thibaut, Rue de l'Eglise 53, 5380, PONTILLAS;

REUTER Werner, Wirtzfeld, Wirtzberg 30, 4761, ROCHERATH;

PRIORITY (S):

DIVISION:

divided from the basic application: filing date of the basic application:

Article 2. - This patent is granted without prior examination of the patentability of the invention, without guarantee of the merit of the invention or of the accuracy of the description thereof and at the risk and peril of the applicant (s) ( s).

Brussels, 03/21/2018, By special delegation:

BE2017 / 5161

Method of manufacturing a lemenfaiire extradited under

The present invention relates to a method of manufacturing a complementary feed extruded in the form of kibble, in particular to a method of manufacturing an additional feed extruded in the form of kibble for ruminants, comprising:

- a mixing step to obtain a first mixture containing at least starch and cellulose,

- a step of grinding said first mixture with the formation of a first ground mixture,

- a precooking conditioning step,

- an extrusion step, and

- a drying and cooling stage.

In a conventional diet, proteins provide the essential amino acids necessary for the maintenance of vital functions, growth, reproduction and, in the case of dairy cows, lactation. Non-ruminant animals have an essential need for preformed amino acids (amino acid chains, proteins) in their food ration while, thanks to a large and varied anaerobic microbial population in the rumen (bacteria, protozoa and fungi), ruminants are able, in addition to amino acid inputs directly in the form of proteins, to synthesize amino acids from non-protein nitrogen (ANP): this is called the synthesis of microbial proteins. Non-protein nitrogen is either nitrogen from food nitrogen constituents which is not in the form of protein (free amino acids, amines, amides, etc.), or nitrogen of industrial origin such as urea or ammonia salts.

Ruminants are therefore able to digest, exploit and develop different sources of food nitrogenous materials, namely

BE2017 / 5161 (1) your sources of food nitrogenous matter in the form of proteins and (2) the sources of non-protein food nitrogenous matter (non-protein nitrogen - AMP), Food proteins are degraded by rumen microorganisms first by amino acids then ammonia (NH3) and the breakdown of non-protein nitrogen (ANP) also contributes to the formation of NH ₃ in the rumen. More particularly, food proteins are transformed into amino acids and then undergo a fermentation up to the stage of MH ₃ , while ΓΑΜΡ is directly transformed into NH3. The ammonia thus obtained is used by rumen microorganisms to synthesize their own proteins called microbial proteins, this synthesis can however only take place if a sufficient amount of energy (essentially generated by the fermentation of carbohydrates present in the food ration) is available for microorganisms: nitrogen and carbohydrates (energy) are therefore required simultaneously. Note also that about 82% of rumen bacteria grow only with NH ₃ as the nitrogen source.

In summary, ruminal digestion is therefore essentially of microbial origin since, during a “hydrolytic phase”, it is microbial enzymes which hydrolyze the polymers ingested by ruminants, whose nitrogen sources in the form of proteins, in order to give place to shorter molecules (monomers, short oligomers), A "fermentation phase" then takes place during which the monomers and short polymers are transformed into volatile fatty acids (VFAs) metabolized in the liver and in ruminant tissues but also in gas (mainly CO2 and CH ₄ ). At the same time, ATP molecules formed by metabolic pathways constitute the energy support essential for the maintenance, maintenance and growth of rumen microbes.

In the rumen, ammonia (NH ₃ ) constitutes the ultimate product of nitrogen degradation, this compound being used, as indicated above, by the rumen bacteria, on the one hand for their growth and,

BE2017 / 5161 on the other hand, to synthesize microbial proteins, essentially from sources of non-protein nitrogen (ANP). A part of the microbial proteins thus obtained is catabolized in the rumen to form NH _{3 again} while the microbial proteins not degraded in the rumen are directed towards the intestine where they represent the major part of the amino acid contributions.

It is important to mention that when the quantity of NH ₃ is insufficient in the rumen for the needs of mioroororganisms, the digestibility of the organic food matter tends to decrease since the microorganisms then do not have enough NH ₃ only to synthesize their own proteins. Too little NH3 in the rumen therefore does not allow optimal use of the specific properties of the rumen.

In addition, when too much NH ₃ is present in the rumen, nitrogen is wasted in parallel with excessive metabolic production of urea, which can lead to intoxication of the arumal and, in extreme cases, upon his death. Note that the excess NH ₃ in the rumen is partially absorbed by the wall of the latter and transported, via the blood (sanouin ammonia) to the liver where it is transformed into urea. This urea is carried in the blood and is mainly excreted by the kidneys (elimination through the urine) but also by the pi cells to end up in the milk produced. This operation of transforming NH ₃ into urea in the liver requires energy and involves the consumption of amino acids. It is therefore a counter-productive situation, the excess of NH ₃ being costly in nutrients. In addition, in ruminants, the liver is used for many other functions important for production, such as neoglucogenesis. Therefore, the detoxification of NH ₃ in urea should be minimized as much as possible. Note also that urea can also be found in genital secretions where an excess can disturb the implantation of the embryo and in milk where an excess can contribute to the appearance of

BE2017 / 5161 mammity. Other problems are also encountered in the event of an excess of nitrogen: laminitis, lameness, aicalosis (hypomagnesemia leading to hypocalcemia and tetany) and fertility problems (embryonic mortality, metritis, abortion, late return to heat), Nevertheless, we note again that a small part of the urea is recycled by saliva to return to the food flow.

From all this, it appears that production of NH ₃ in the rumen always takes place and that this is entirely beneficial provided that, according to the literature, the average concentration of NH ₃ in rumen juice respects certain concentrations. In rumen juice, it is known that the minimum concentration of NHg is 50 mg / i and that the optimal concentration is 150 mg / L Above 150 mg / i, the digestibility of organic matter does not increase more. There is no definition of the maximum amount of NH ₃ in rumen juice, but blood uremia cannot exceed 400 mg / l of blood. Based on this observation, studies have been carried out in order to optimize the intake of sources of nitrogenous matter in the rumen, so that the NH ₃ concentration in rumen thirst is as balanced as possible and as constant as possible, in particular by avoiding the observance of peaks in NH ₃ concentrations typically encountered directly and very rapidly following the ingestion of a food ration by ruminants, it has in particular been found that natural fluctuations in the concentration of NH ₃ in the rumen can be detrimental to the digestibility of carbohydrates, especially the digestibility of fiber.

In this sense, document US 3642489 discloses a process for manufacturing an extruded complementary feed for ruminant which can be in the form of extruded granules which make it possible to ensure slow and delayed salting out of ammonia (NH ₃ ) in the rumen from '' a source of non-protein nitrogen (source of ANP) and thus better synthesis of microbial proteins in the rumen. More particularly, the method according to document US 3642489 is based on

BE2017 / 5161 a first stage of simultaneous mixing and grinding of starch, cellulose and urea (non-protein nitrogen source) then a second stage of treatment of this mixture in an extruder-cooker in the presence of moisture (injection of water or steam) and under conditions of temperature and pressure such that a major part of the starch undergoes gelatinization and binds (becomes entangled) with urea. Note here that the gelatinization of starch is a physicochemical process consisting of the hydrolysis of the intermolecular bonds of starch in the presence of water and heat, allowing the hydrogen bonding sites to bind to water molecules and imparting the viscoelastic characteristics of the starch-water paste during a baking step.

Unfortunately, in practice, such a process known from document LIS3842489 has the drawback that only a maximum amount of the order of 9% by weight of non-protein nitrogen (for example

1S of urea) compared to the total weight defined by all the constituents of the complementary food can be used: consequently, the extruded complementary foods resulting from this process can only contain a maximum of 9% d 'ANP. In practice, it is observed that as soon as the quantity by weight of ANP is greater than approximately 9% by weight, the starch, the cellulose and the ANP (for example urea) mixed during the first stage of simultaneous mixing and grinding according to document US3842489 solidifies as a result of a phenomenon of bonding of the fractions (grains) between them. This solidification simply makes impossible the subsequent stages of conditioning by precooking and extrusion and therefore unfortunately limits the method according to this state of the art to the production of an extruded complementary food containing at most 9% by weight of nitrogen. non-protein (for example urea) relative to the total weight of the extruded complementary food.

The object of the invention is to overcome the drawbacks of the state of the art by providing a method for implementing

BE2017 / 5161 larger quantities of ANP and to obtain an extruded complementary food in the form of kibble containing more than 9% by weight of non-protein nitrogen (for example urea) relative to the total weight of the food complementary.

To solve this problem of the state of the art, there is provided according to the invention, a method as indicated at the beginning characterized in that it comprises a step of adding at least one source of nitrogen not protein to said first ground mixture with formation of a second mixture, said precooking conditioning step being a precooking conditioning step of said second mixture and said extrusion step being a step of extruding said second precooked mixture.

In the context of the present invention, if the starch and the cellulose are mixed and ground simultaneously to obtain a first ground mixture, the source of ANP is itself added thereafter to this first ground mixture to form a second mixture : consequently, in this second mixture, the source of ANP is not ground. This second mixture composed of crushed cellulose and starch and at least one source of unmilled PNA will then be subjected to a precooking conditioning step and an extrusion step to finally give rise to a complementary food extruded under croquette shape. Unexpectedly, it has been determined, within the framework of the present invention, that a step of adding, at least one source of unmilled ANP in a first milled mixture of starch and cellulose makes it possible to set up process quantities by weight greater than 9% of ANP compared to the total weight defined by all of the constituents of the complementary food without any solidification of the flour (ground meal) before extrusion or bonding phenomenon between the fractions (grains) of starch, cellulose and PDA. In addition, according to the present invention, N has been shown that the source of unmilled ANP (for example in the form of granules or beads) added to the first mixture

BE2017 / 5161 to form a second mixture, will dissolve and "melt" in this second mixture during the precooking conditioning step and / or during the extrusion step so as to be evenly distributed there .

More specifically, the method according to the invention is based on a wet extrusion which can be subdivided into three stages, namely (1) a precooking conditioning stage, (2) an actual extrusion stage and (3) a drying and cooling step. The objective of the precooking conditioning step is to precook the flour by wet vote by adding water and steam before passing it through the extruder: at the outlet of the conditioner, the second mixture is wet and hot (humidity varying from 15 to 25% and oscillating temperature between 95 and 100 ° C).

The extrusion stage continues the cooking by exerting a pressure on the product: the friction forces exerted within the extruder have the consequence not only of continuing the cooking but also of geiatinizing the starch and allowing an expansion of the product at the exit of the extruder. The extrusion step will more particularly allow geiatinization of the starch, which, as indicated above, consists in the hydrolysis of the intermoiecular bonds of the starch in the presence of water and heat, allowing the binding sites hydrogen to bind to the water molecules and impart the viscoelastic characteristics of the starch-water paste during a cooking step. As theirs, at the exit of the compression chambers of the extruder, the starch will be structured to create a product containing cavities which can contain air.

At the exit of the extruder, a drying and cooling step takes place since the extruded product is wet and hot at the exit of the extruder. Note that, between the conditioner and the extruder, the second hot and humid mixture is in constant motion; it is a continuous flow of the second mixture which feeds the extruder, a space

BE2017 / 5161 drop of about one meter between the conditioner and the extruder being respected to avoid any agglomeration of the second mixture after precooking.

Advantageously, according to the method according to the invention, said grinding step gives rise to a ground mixture in the form of a flour of which 70% of the particles have a size of between 0.5 and 1 mm.

Preferably, according to the method according to the invention, said step of adding at least one source of non-protein nitrogen is a step of adding at least one source of non-protein nitrogen in the form of granules, flour, powder, flakes or beads having an average size between 0.25 and 5 mm, preferably an average size between 0.5 and 3 mm, preferably an average size between 1 and 2 mm, / Advantageously , the method according to the invention comprises, during said mixing step in order to obtain a first mixture, the addition of at least one fatty matter added in an amount by weight of between 1 and 7% by weight relative to the total weight of said first mix. By the terms “at least one added fat”, it is understood, within the meaning of the present invention, a fat other than that already present in the other constituents of the first mixture, in particular a fat other than that supplied through of a raw material, of an extract of a raw material or of an oil cake of a raw material forming part of the first mixture, more particularly a fatty material other than that supplied through a raw material, an extract of a material or of an oil cake of a raw material making it possible to ensure the supply of starch and / or cellulose in the first mixture.

Note that there are sources of non-protein nitrogen coated with a fat, such as for example the product Optigen® from the company Alltech. However, a source of non-protein nitrogen coated with a fat cannot make part of a mixture undergoing a

BE2017 / 5161 conditioning by precooking and extrusion because ia fat would be lost once its melting point is reached: this type of additive cannot therefore be added in a granule manufacturing process where the temperature reaches 50 to 90 ° C . However, i! has been shown that the process according to the invention advantageously makes it possible to effect the addition of at least one fatty matter added to a mixture which is then subjected to conditioning stages by precooking and extrusion, so that at at least part ia added fat will act as an agent coating the matrix composed of starch and at least one source of non-protein nitrogen: the added fat will slow the dissolution of the kibble and, ultimately, slow the release non-protein nitrogen.

In the context of the present invention, it has been shown that such an addition of added fat makes it possible to further optimize the nitrogen supplies. More particularly, it has been shown that a complementary food obtained via the process according to the invention, and more particularly that a complementary food obtained via the process according to the invention with the addition of added fat, optimizes the intakes of non-nitrogen protein but also the releases and the NH ₃ contributions from a source of ANP (NH3 being the product of direct degradation of ΙΆΝΡ), so that there are no more neither surpluses nor shortages of NH ₃ in the rumen. A complementary food obtained via the process according to the invention, and more particularly a complementary food obtained via the process according to the invention with addition of added fat, has also been determined to be a complementary food making it possible to approach the optimum ammonia concentration of 150 mg / l in rumen juice and to maintain this constant constant over time.

More specifically, it has been determined that, with a complementary food obtained via the process according to the invention, and more particularly that with a complementary food obtained via the process according to the invention with the addition of added fat, salting out

BE2017 / 5161 progressive and delayed nitrogen in the form of NH ₃ has uh in the rumen for several hours from a source of non-protein nitrogen. This is explained by the fact that the complementary food extruded in the form of kibble obtained according to the method according to the invention has a buoyancy allowing it to truly float on the surface of the rumen juice, which gives rise to a rehydration period. and disaggregation of the complementary food which is significantly increased compared to a conventional complementary food. This results in a slow and gradual complementary food extruded in the form of kibble obtained via the process according to the invention, in particular the complementary food obtained via the process according to the invention with the addition of added fat, the source of ANP (for example urea) which is trapped there thus giving rise to a release of stable N'H ₃ , continuous, controlled and progressive in the rumen.

In particular, the extradited form of the complementary food obtained via the process according to the invention comprising ANP, starch, cellulose and the added fat according to the invention, ensures its fiottahHité in the rumen but also the trapping) of the ANP in a starch structure (by creation of physical bonds between the ANP, for example) of the urea, and the starch). From this, it follows that a gradual and slow release of NH3 over time is observed, the rumen microorganisms then being able to capture and optimally use NH ₃ whose concentration in the rumen is optimal and stable over time without peaks of NH ₃ concentration taking place, Thanks to this tent and gradual release of NH _3l, the surpluses and deficiencies of NH ₃ in the rumen are avoided and the nominal flora digests as much better the rations ingested as soon as the microorganisms of the rumen are more effective on a continuous basis, this giving rise to an appreciable and increased microbial protein at the start

BE2017 / 5161 managed (optimal consumption of nitrogen sources), nitrogen emissions linked to cattle farming are significantly reduced in the environment.

Preferably, according to the method according to the invention, said mixing step to obtain a first mixture uses an amount by weight of starch of between 10 and 35% relative to the total weight of said first mixture, salt · according to invention, said amount by weight of cellulose between 5 and 15% relative to the total weight of said first mixture.

Preferably, according to the invention, said at least one non-protein nitrogen source is chosen from the group consisting of nitrogen, biuret, ethylene urea, ammonium phosphate, ammonium bicarbonate, ammonium chloride, ammonium sulfate, ammonium carbonate, ammonium carbamate, ammonium citrate, ammonium formate, ammonium acetate, ammonium propionate, ammonium lactate, ammonium succinate, ammonium fumarate, ammonium malate, dsammonium phosphate, propionamide, butyramide, formamide, acetamide, creatine, creatinine and their mixtures.

Advantageously, according to the invention, said starch and / or said cellulose are present in a raw material or in an extract of a raw material or in an oil cake of a raw material being chosen from the group consisting of barley, barley scrap, malting barley, barley rootlets, barley draff, barley bran, corn, corn draff, corn cobs, corn rebulet, bran corn, corn gluten feed, corn on the cob, oats, oat slash, oat bran, oat husks, oat groats, rice, corn bran rice, rice rebulet, grains of rice, rice seeds expeller, rye, rye rebulet, rye bran, sorghum,

BE2017 / 5161 spelled, spelled bran, spelled pods, spelled rebulet, triticale, wheat, wheat rebulet, wheat bran, malted wheat, spent grains wheat, wheat gluten feed, babassu expeller, eamelina expeller, cocoa pods, cocoa cake, 5 coconut seeds, copra expeller, cotton seeds, cotton expeller seeds, cocoa meal cotton, peanut, peanut cake, peanut expeller, kapok seeds, kapok expeller, flax seeds, flax expeller, mustard bran, Niger seeds, Niger expeller seeds , olive pulp, palm kernel meal, rapeseed, expeller rapeseed, rapeseed meal, safflower seed, safflower meal, safflower pods, sesame seeds, sesame expeller , sesame pods, soybeans, soybean expeller, soybean meal, soybean pods, sunflower seeds, sunflower expeller, sunflower meal, sunflower pods, 15 hemp seeds, hemp expeller, hemp oil, locust bean, locust pods, faba bean, faba bean pods, guar cake, tontine, lentil pods, lupine, lupine pods, lupine pulp, lupine rebulet, pea, pea bran, pea pods, pea rebulet, pea pulp, beet pulp, 20 carrots, carrot peels, carrot roots, carrot pulps, chicory roots, chicory molasses, chicory pulps, onion pulps, fried onions, peels of iron, potato pulp, potato flakes, potato cuttings, acorns, acorn shell, almonds, almond shells, apple pulp, apple molasses, buckwheat, bran and buckwheat hulls, buckwheat rebulet, chestnuts, citrus pulp, coffee shells, d attes, fruit pulp, watercress, grape seed, grape seed cake, grape pulp, tomato pulp, alfalfa, millet, cassava, sweet potato, parsnip, Jerusalem artichoke , yam, tara, pumpkin, tapioca, cashews, lotus seeds,

BE2017 / 5161 pistachio, cowpea, banana, plantain and their mixtures.

Preferably, according to the invention, said at least one added fatty substance is chosen from the group consisting of palm oil, rapeseed oil, linseed oil, soybean oil, canola oil, corn oil, sunflower oil, olive oil, other vegetable oils and their mixtures.

Preferably, according to the method according to the invention, said precooking conditioning step is carried out by injecting water and / or steam at a temperature between 90 and 120 ° C in said second mixture for a period of time. between 1 and 10 minutes, preferably 3 minutes.

Advantageously, according to the method according to the invention, said extrusion step is carried out by injecting water and / or steam in said second mixture at a temperature between 100 and

150 ^u C and at a pressure between 15 and 25 Pa for a period of time between 30 and 50 seconds.

Preferably, according to the method according to the invention, said step of adding at least one source of non-proteinaceous enzyme to said first ground mixture with formation of a second mixture uses an amount by weight of at least one non-protein nitrogen source included less than or equal to 30% relative to the total weight of said second mixture.

Advantageously, according to the method according to the invention, said stages of conditioning by pre-baking and of extrusion are stages of conditioning by pre-baking and of extrusion forming extruded kibbles having a specific weight less than or equal to 515 kg / m ³ . preferably less than or equal to 500 kg / m ³ .

Preferably, according to the method according to the invention, said precooking and extrusion packaging steps are precooking and extrusion packaging steps forming kibbles

BE2017 / 5161 extruded with a KAHL granule hardness greater than or equal to 11 kg / cm ² .

Preferably, according to the method according to the invention, your said precooking and extrusion conditioning steps are precooking and extrusion conditioning steps forming extruded kibbles having a water content by weight of less than or equal to 8 , 5%, preferably less than or equal to 8% relative to the total weight of said complementary food.

Advantageously, according to the method according to the invention, said precooking and extrusion packaging steps are precooking and extrusion packaging steps forming extruded kibbles having a diameter between 3 and 8 mm and a length between 5 and 20 mm.

Other embodiments of the process according to the invention are indicated in the appended claims.

The invention also relates to a complementary food extruded in the form of kibble obtained according to the process according to the invention.

Other embodiments of a complementary food extruded in the form of kibble obtained according to the process according to the invention are indicated in the appended claims.

The invention also relates to a food ration, in particular a food ration for a ruminant, comprising a basic food and a complementary food extruded in the form of kibble obtained according to the process according to the invention.

Other embodiments of a food ration, in particular a food ration for a ruminant, comprising a basic food and a complementary ingredient extruded in the form of kibble obtained according to the process according to the invention are indicated in the appended claims.

BE2017 / 5161

The invention also relates to the use of a food ration comprising a basic food and a complementary food extruded in the form of kibble obtained according to the process according to the invention for feeding a ruminant, in particular for feeding a bovine and more particularly to feed a dairy cow.

The invention also relates to the use of a complementary food extruded in the form of kibble obtained according to the process according to the invention as a supplement to a basic ration, in particular as a supplement to a basic ration for a ruminant.

Other forms of use of a food ration comprising a basic food and a complementary food extruded under a kibble farm or a complementary food extruded in the form of a kibble obtained according to the process according to the invention for feeding a ruminant are indicated in the appended claims.

Other characteristics, details and advantages of the invention will emerge from the examples given below, without implied limitation and with reference to the appended figures,

FIG. 2 is a graph which illustrates the apparent degradability of the dry matter in the rumen (degradation test in sacco) for different complementary foods for a complementary food according to the invention,

FIG. 3 is a graph which illustrates the apparent degradability of the total nitrogenous material in the rumen (degradation test in sacco) for various complementary foods including a complementary food according to the invention,

FIG. 4 is a graph which illustrates the apparent degradability of urea in the rumen (degradation test in sacco) for various complementary foods including a complementary food according to the invention.

BE2017 / 5161

1. Effect of different forms of complementary food on the kinetics of NHa release in the rumen

A first trial was carried out in order to test in vivo, on cows fistulated at ruminal level, the effect of different forms of a complementary feed on the kinetics of NH ₃ release in the rumen. The same complementary food but in different forms was therefore used and is composed as follows; 37% wheat, 32% sunflower meal, 16% rapeseed meal, 11% urea (source of PDA) and 4% palm oil. The incorporation of this complementary ailment was carried out at a high level to judge the kinetics of NH ₃ release in the rumen.

The different tested forms of this complementary food are as follows:

a) a complementary food in the form of flour (before extrusion) (“flour” in FIG. 1),

b) a complementary food extruded in the form of a kibble (“whole extruded” in FIG. 1), and

c) a complementary food extruded in the form of kibble but then ground (“extruded ground” in FIG. 1).

A specific experimental protocol was implemented on 3 Holstein cows weighing 500 kg for maintenance during a period of 7 days:

- 4 days of adaptation:

- in the morning: 1 kg of whole extrudate mixed with 4 kg of dry corn silage; and the night ; hay at will;

- 3 days of specific diet:

~ in the morning: ^1st meal ~ 1 kg of the form of complementary food a), b) or c) to be tested to be mixed with 2 kg of dry matter

BE2017 / 5161 corn silage and 2 ^nd meal (after ingestion do full ¹⁾ Distribution 2 kg of corn silage, "the evening: 8 kg hay do.

Rumen juice samples were taken the last two 5 days of each period according to the following timing: just before the 1 ^8r meal (TO), after 30 minutes, after 1 hour, after 1 hour and 30 minutes, after 2 hours , after 3 hours, after 5 hours and after 7 hours following the start of the ^1st meal.

The results obtained are presented in FIG. 1 and highlight the different kinetics of ammonia (NH ₃ ) release in the rumen according to your different forms of the complementary food tested. Thus, as we can see, after 30 minutes of presence in the rumen juice, a complementary food in the form of flour (before extrusion), releases ammonia much faster than the form of ground kibble ("ground extruded" ”) And even faster than the kibble form (unground ~ ~" whole extruded "). An identical observation is made after one hour of presence in the rumen juice, your “flour” and “extruded ground” forms giving rise to significantly higher NH ₃ (mg / L) concentrations in the rumen. In this experiment, the high values of incorporation of edible urea and the very high values of NHg concentration have only one aim pursued: to highlight the differences in kinetics of NH ₃ release in the juice of rumen.

In addition, a difference between "whole extruded" (kibble) and "ground extrude" was clearly observed: in the first hour, the relative difference in ammonia content between "extruded ground" and "whole extruded" was 22.9 % (85.4-82.5) at 30 minutes and 14.2% (83.2-69.0) at 80 minutes. Note that after 90 minutes, the 3 forms stabilize at the same level of concentration in

NH3 (mg / L) in the rumen but that at 5 and 7 hours, the level of ammonia maintained in the rumen is higher for I "whole extruded".

BE2017 / 5161

From all this, it appears that a complementary food extradited in the form of kibble ("whole extradited") will generate a fundamental difference in terms of the release of NH ₃ during the first hour of presence in the rumen, this first hour being crucial since it is during this period of time that the excess NH3 ammonia is wasted following the ingestion of the food bolus, Indeed, the NH3 ammonia peak released during this period of time cannot find a rumina flora capable of exploiting this ammonia and it is then lost and recycled by the hepatic pathways and lost mainly in the urine. The complementary food extruded in the form of kibble ("whole extruded") avoids peaks of NH ₃ and ensures a constant concentration of NH ₃ in the rumen over time.

2. Dégradabjlîté additional ahments in rumen you WVVVVVVV ^^ WVVWWVVVVVVVVVVVVVVVVWVWWMCrVWVWWVVVVVVVVVVVVmDDDDDDDDDDDDDaaaOODDDDttMlDODDDDDDDDDDDDDDDDDDDDDDDDDDnCTOUWWWWWWWWWAMMMmWWVVVVVVVVVVVVVVVVVVVVVVW "tests comparadfs

In-vivo and in-sacco tests were carried out in order to determine the following parameters during the first hour of digestion for various complementary foods, including a complementary food according to the invention:

a) the apparent degradability of dry matter (DM) in the rumen,

b) the apparent degradability of the total nitrogenous material (MAT) in the rumen,

c) the apparent degradability of urea in the rumen.

The complementary ingredient tested and corresponding to a complementary food according to the invention is composed as follows: 37% wheat, 32% sunflower meal, 18% rapeseed meal, 11% urea (source of PNA) and 4% palm oil. Such a complementary food has a weight content of 52% of total nitrogenous matter (MAI) of which 30.8% comes from 11% urea and 21.2% comes from raw materials (rapeseed meal, sunflower meal and wheat),

BE2017 / 5161

Such a complementary food comprises an amount by weight of 5.17% of ANP, an amount by weight of 24% of starch, an amount by weight of 8.7% in cellulose and an amount by weight of 4% of material fat added relative to the total weight of said complementary food. These quantities by weight are determined from the tables of the CVB (Central Bureau Livestock Feeding, Netherlands) established in 2018.

More specifically, the in-vlvo tests were carried out on 2 fistulized cows (maintenance cows, Holstein 500 kg) during 2 consecutive days in order to measure revolution over time of the following complementary feeds:

1. flour from a complementary food whose composition is identical to that described above (specific weight of 630 kg / m ³ ) ("flour 8% fat" in Figures 2 to 4);

2. kibble of an extruded complementary food whose composition is identical to that described above (complementary food according to the invention) (hardness of 12 kg / cm ² and specific weight of 495 kg / m ³ ) ("kibble 8 % MG "in Figures 2 to 4);

3. ground form of a kibble of an extradited complementary food whose composition is identical to that described above (specific weight of 585 kg / m ³ ) ("ground 8% fat" in Figures 2 to 4);

4. kibble of an extradited complementary food whose composition is identical to that described above but without palm oil, that is to say without added fat (hardness of 11 kg / cm ² and specific weight of 485 kg / m ³ ) ("4% fat kibble" in Figures 2 to 4 - note that this form of complementary food is the closest to that which could be obtained according to document US 3642489 although, in this document, no differentiation n 'is established between a ground form or a kibble form);

5. soybean meal alone with a protein content by weight of 46% and a fat content by weight of 2% (“soy” with

BE2017 / 5161 Figures 2 and 3). Since soybean meal is the most used source of protein in dairy cows today, the tests carried out with this meal serve as a reference to validate the proper functioning of the rumen of maintenance cows on which complementary feeds are tested.

In order to carry out these tests (so-called degradation kinetics tests in sacco), the complementary foods tested were placed, at a rate of 15 g by weight, in specific nylon sachets (Ankom.dô2û, roragebag50 pm of porosity, 10 * 20) themselves then placed in the atmen and then removed after a given incubation time, either after 10, 20, 30, 45 60 or 180 minutes. For each of the fistulated cows, for each feed and for each duration, two repetitions were carried out: 120 nylon sachets were therefore prepared and incubated in total.

The in-sacco tests were carried out on 2 cannulated Holstein cows. Cows were given only pre-grass silage for their ration. In order to rehabilitate their rumen to receive compounds rich in nitrogen and energy, the cows used receive, the 5 days preceding the in sacco experience, increasing amounts of a complementary feed (300, 350, 400, 450 and 450 grams the day before). This preconditioning makes it possible to have cows whose rumen composition is as close as possible to that of dairy cows in production.

The cows used for the in-sacco tests no longer have access to food the evening before the next day's experiment, this so that the rumen is not thirsty too much at the time of the experiment to facilitate the deposit of the sachets in the rumen. The 5 sachets (each containing one of the 5 foods as indicated above) to be removed together after each incubation period are grouped together and tied with a net. The net is closed and connected to a rope to facilitate the removal of the rumen. Six large bags (corresponding to the 8 soaking times) are each placed in their oven (30 seconds apart) in the bottom of the rumen (in the part

BE2017 / 5161 more liquid). Once all the bags are in place, the cow receives 3 kg of préfané (grass silage). This amount of pre-germ allows it to have normal microbial activity without complicating the removal of the sachets afterwards. Large bags are removed at the appropriate times. They are immediately immersed in a large basin of clear water and then your nylon sachets are rinsed individually under running water until the rinsing liquid is colorless. Once the 10 sachets (5 feeds x 2 cows) have been rinsed, they are wrung out and placed in the oven at 60 ° C for 43 hours. After 48 hours, the sachets are placed in a desiccator for 30 minutes before being weighed to determine the residual dry matter.

a) apparent degradability of dry matter (DM) in the rumen

The apparent degradability of the dry matter (MS) was determined by weighing the balance of the dry matter remaining in the nylon bag after the various incubation times.

The results obtained are presented in FIG. 2, As can be seen, the DM of the flour is degraded rapidly during the first hour of presence in the rumen juice this, unlike the MS of the complementary food extruded under form of kibble according to the invention. Furthermore, the MS of a food Identical to that according to the invention comprising no added fat (no addition of palm oil) and the MS of the ground kibble form of a complementary food extruded according to the invention degrades faster than the MS of a complementary iteisrnent extruded in the form of kibble according to the invention. After 80 minutes of degradation in the rumen, more than 80% of DM still remains for a complementary food extruded in the form of kibble according to the invention while less than 80% of DM still remains for flour.

BE2017 / 5161 ii emerges from these kinetics of degradation of MS in the rumen that:

- (1) the form of kibble of an extruded complementary food according to the invention is advantageous since a more rapid degradation of ia MS is observed when the complementary food extruded initially in the form of kibble is then ground and that the MS of the flour is degraded all the more quickly;

- (2) the addition of fat (added fat) is also advantageous since the DM of the complementary food extruded in the form of kibble according to the invention (comprising an addition of 4% fat under oil firm palm) degrades less quickly than the DM for this same complementary food where an addition of fat is not carried out.

A complementary food extruded in the form of kibble according to the invention therefore has the advantage that the DM is less rapidly degraded, which ensures a longer duration in the rumen and which therefore implies salting out over a longer period. duration of NH ₃ in the rumen by avoiding peaks in NH3 concentration,

b) apparent degradability of total nitrogenous matter (MAT) in the rumen

The apparent degradability of total nitrogenous material (MAT) was determined using the well-known Kjeldahl technique. More specifically, after each incubation time and for each of the two repetitions, the content of the nylon sachets was analyzed as follows: mineralization of all of the nitrogen in the form MH /, the ammonium ions are then transformed into ammonia by means of soda. NH ₃ is then collected and assayed according to the direct assay method. The methodology followed has been adapted to that described by AOAC (Horwirtz,

1995).

BE2017 / 5161

The results obtained are presented in FIG. 3. As can be seen, the MAT of the flour is degraded rapidly during the first hour of presence in the rumen juice, this in contrast to the MAT of the extruded complementary food. in the form of kibble according to the invention. Furthermore, the MAT of a food identical to that according to the invention comprising no added fat (no addition of palm oil) and the MAT of the ground form of kibble of a complementary food extruded according to the invention degrades faster than the MAT of an additional food extruded in the form of kibble according to the invention, After 50 minutes of degradation in the rumen, more than 50 to 65% of the MAT of the flour is degraded (this which indicates that the urea is rapidly degraded), this in contrast to the MAT of the complementary food extradited in the form of kibble according to the invention which is still present at 70% (degradation of the order of 30%) also in the rumen after 60 minutes of degradation.

It appears from these kinetics of degradation of MAT in the rumen that:

- (1) the form of kibble of a complementary food extradited according to the invention is advantageous since a faster degradation of the MAT is observed when the complementary food extradited initially in the form of kibble is then ground and that the MAT of the flour is degraded all the more quickly;

(2) the addition of fat (added fat) is also advantageous since the MAT of the complementary food extruded in the form of kibble according to the invention (comprising an addition of 4% fat in the form of palm) degrades less quickly than MAT for this same complementary food in the form of kibble where an addition of fat is not carried out.

An additional feed extruded in the form of kibble according to the invention therefore has the advantage that the MAT is less rapidly degraded, which ensures a longer presence

BE2017 / 5161 duration in the rumen as well as a slower and gradual release over time, it follows that peaks in NH3 concentration are not observed with a complementary food extruded in the form of kibbles according to the invention and that the digestibility of the ingested rations is all the better.

c) apparent degradation of Furéa in the rumen

The apparent degradability of urea was determined according to the AOAC urea assay method of 1990 (950.02) for the determination of animal feed. The first step in determining the urea concentration of a food is to extract and dissolve it. This was carried out in a 500 ml volumetric flask containing one gram of sample, milli-Q water, activated carbon and 10 ml of solution of zinc acetate and tetrapetasslum hexacyanoferrate (II) . After half an hour of stirring, the contents of the flask were filtered and the filtrate containing the solubilized urea recovered. 5 ml of the filtrate were then mixed with 5 ml of a DMAB solution in a closed test tube (50ml). The test tube was placed 10 min in a water bath at a temperature of 25 ^U C so that the reaction between the DMAB and the urea can take place. This reaction releases color? yellow which absorbs at 420 nm. Before carrying out the absorbance measurement, the speclrometer had to be zeroed using a blank (5 ml of buffer solution + § ml of DMAB). Once the blank was defined as zero, the content of the test tube was poured into a cell (Greiners n ° 613101) and its absorbance was measured with a spectrometer (CECIL CE 2041) at 420 nm. The molar absorbency (ε) was found thanks to a calibration line to be carried out each day of dosing. This straight line was produced using the metered addition method (the absorbance of solutions containing increasing urea concentrations was measured at 420 nm).

The results obtained are presented in Figure 4. As can be seen, the urea in the flour is rapidly degraded during

BE2017 / 5161 of the first hour of presence in the rumen juice, this in contrast to the urea of the complementary food extruded in the form of kibble according to the invention. Furthermore, the urea of a food identical to that according to the invention comprising no added fat (no addition of palm oil) and the urea of the ground form of kibble of a complementary food. extruded according to the invention degrades faster than the urea of a complementary food extruded in the form of kibble according to the invention. After 80 minutes of degradation in the rumen, almost all of the urea (about 90%) of the flour is degraded, this in contrast to the urea of the complementary food extruded in the form of kibble according to the invention which is still present at 45% (degradation of around 55%) in the rumen after 60 minutes of degradation also.

These kinetics of urea degradation in the rumen show that:

~ (1) the form of kibble of an extruded complementary food according to the invention is advantageous since a faster degradation of urea is observed when the complementary food extruded initially in the form of kibble is ground and that urea flour is degraded all the more quickly;

- (2) the addition of fat (added fat) is also advantageous since the urea of the complementary food extruded in the form of kibble according to the invention (comprising an addition of 4% of fat in the form of palm oil) degrades more slowly than urea for the same kibble for this same complementary food extruded in the form of kibble where an addition of fat is not carried out.

A complementary food extruded in the form of kibble according to the invention therefore has the advantage that the urea is less rapidly degraded, which ensures a longer duration in the rumen as well as a slower and gradual release during time.

BE2017 / 5161

As a result, peaks in NH3 concentration are not observed with a complementary food in the form of an extruded kibble according to the invention and the digestibility of the rations ingested is all the better,

Table 1 below indicates, for the kinetics of degradation / n sacco tests, the degradation rates of urea in the rumen after 45 minutes and 80 minutes.

Table 1

Drill degradation (%) 45 minutes i 68 minutes 8% fat flour 84 92 Ground 8% fat 55 88 Extruded kibble 4% fat 48 63 8% fat extruded kibble 39 58

Table 2 below shows the results of statistical tests comparing two by two the degradabilities obtained with the different complementary foods (kinetics of degradation) (T ukey test).

Table 2

Comparison Meaning HS Extruded ground 8% fat / Ferine 8% fat Extruded kibble 4% fat / flour 8% fat HS Extruded kibble 8% fat / flour 8% fat HS Extruded Croquette 8% fat / Extruded ground 8% fat HS Extruded Croquette 8% fat / Extruded croquette 4% fat S Extruded Croquette 4% fat / Extruded ground 8% fat J_

HS - highly significant difference (P <0.01) S - significant difference (P <0.05)

It is clear from Tables 1 and 2 that the rates of degradation of urea in the rumen after 45 minutes and 80 minutes are optimized when the complementary food is in the form of a complementary food extruded in the form of kibble and when the complementary food comprises at least one added fat. This also highlights that, fear of maintenance cows (which have a

BE2017 / 5161 slower food transit than that of cows in production), the degradation of urea after 60 minutes is only 58% with an additional feed extruded in the form of kibbles according to the invention,

3, Comparison of a basic food and a basic food supplemented with a complementary food salon

Slnvontjon in a Holstein dairy farm

A comparative trial was carried out on a Holstein dairy farm in order to compare, in terms of milk production and the properties of the milks obtained (total useful matter and urea in milk), the impact of a basic diet and a basic food supplemented with a complementary food according to the invention,

This test was carried out on a sample of 55 dairy cows fed by distribution of the ration according to a TMR (Total Mix Ration), Two groups were formed in order to conduct a study in Latin square, the cows being distributed in order to have a same level of production, the same number of their lactating and a distribution of primiparous cows / multiparous cows almost equivalent in each of the groups.

The data relating to each of the groups are shown below in Table 2: Table 2

Group | Number individuals Parity* Lactation days kg of d lalt / iour TB ** i jp *** 1 i 27 2.2 158 33.1 3.5 Γ 3Λ 2 i 28 2.3 155 32.4 d 3.8 3.5

* the parity indicates the number of calving ** TB means butyrous rate (%) *** γρ _S jg _n : fi _e protein rate (%)

BE2017 / 5161

The rations distributed to each of groups I and II are identical except for the soybean administered in group I which is replaced by a complementary food extruded in the form of kibble comprising 8% fat (MG) according to the invention for the group. HE

The rations are therefore as follows as indicated in table 3 below (in gross kg / cow / day) and have similar food values with the exception of SFRE which is higher for the ration of group II (see table 4).

Table 3

Group I ration Group H ration Corn silage 25 25 Pressed beet pulp 12 12 Pre-grass silage 3.5 3.5 Brewery cribs 4 4 Rapeseed straw 0.5 0.5 Rapeseed meal 1.76 1.78 Soy 43 1.2 0 8% fat extruded kibble 0 1 Extraluz® 0.8 0.8 Heat-treated barley 1.83 1.83 Nutex Excel! ® (extruded 23% fat) 1 1 Bovimin digest® 0.15 0.15

Table 4

Group I ration Group II ration MEV / kg DM * 999 999 PBT (g / kg DM) * ’ 153 163 Ruminated degradable nitrogenous material (g / kg DM) 100 107 SFRE (g / kg DM) ”** 52 85

* VEM stands for Voeofer Eenhe / d voor Melk, 1 VEM corresponding to the amount of net energy contained in 1 g of barley * ’PBT stands for total crude protein

BE2017 / 5161 *** SFRE is worth the amount of protein degraded in the first 80 minutes of presence in rumen juice for all the raw materials that can be used in a feed ration for ruminants. It is a standard of the Dutch system on the degradation of the nitrogen source after an hour of presence in the rumen. Note that it is established that the ration of ruminants must dose between 50 and 65 g SFRE / kg of DM ingested. The lower the SFRE value, the less the false urea in milk is supposed to be high. Note that pure urea provides an SFRE value of 2900 SFRE / kg of urea.

From Table 4, it can be deduced, on the basis of the SFRE, that the urea content in the milk should be more favorable for a milk obtained with group I as soon as a positive correlation is recognized between the SFRE / kg of DM a food ration and the urea content in milk: SFRE is a good predictor of nitrogen losses in the form of urea in milk; the lower the SFRE, the less urea should be in the milk.

The results obtained in terms of production and milk quality are shown in Table 5:

Table 5

Milk (kg / d) * Group I 33.10 Group II i Analysis statistical (Fisher test) 33.20 i MS **** Milk 10 days (W * 32.35 32.65 | NS Useful materials 2217 2213 i NS total (g / d) ^x ** ^*** Urea (mg / i) 221 137 i <0.01

* Milk production measured on the days of analysis of milk composition ** Average milk production over the last ten days of each period of the Latin square (Latin square test) *** MG -r proteins

BE2017 / 5161

As shown in Table 5, the concentration of urea in group H milk, the ration of which includes, instead of soy, a complementary food extruded in the form of kibbles according to the invention, is advantageously lower than the concentration of urea in Group I milk when equivalent production levels are reached. Against all expectations, we also note that even if the SFRE value was more favorable for group I (see Table 4) and therefore predicted a lower urea rate in the milk from this group I compared to group II, it does not this is not the case since, on the contrary, a lower urea level is measured in milk from group II with a higher SFRE. This highlights that:

- (1) an extruded food according to the invention in the form of kibble and with added fat (up to 4% for the example) makes it possible to control the supplies of ANP and of release of NH ₃ so as to eliminate the problem of nitrogen waste;

- (2) the nitrogen source contained in such a food according to the invention is protected and ensures a slow release of NHg, which makes it possible to improve the function of the rumen.

It is understood that the present invention is in no way limited to the embodiments described above and that many modifications can be made without departing from the scope of the appended claims.

BE2017 / 5161

Claims (17)

1. Method of manufacturing a complementary food extradited in the form of kibble, in particular manufacturing method 5 of a complementary feed extruded in the form of kibble for ruminants, comprising: - a mixing step to obtain a first mixture containing at least starch and cellulose, - a step of grinding said first mixture with the formation of a 1G first crushed mixture, - a precooking conditioning step, - an extrusion step, and - a drying and cooling step, said process being characterized in that it comprises a step Adding at least one source of non-protein nitrogen to said first ground mixture with the formation of a second mixture, said precooking conditioning step being a precooking conditioning step of said second mixture and said extrusion step being a step of extruding said second precooked mixture. 20 2. A method of manufacturing an extradited complementary food in the form of kibble according to claim 1, characterized in that said grinding step gives rise to a ground mixture in the form of a flour of which 70% of the particles have a size between 0.5 and 1 mm. 25 3. A method of manufacturing a complementary food extruded in the form of kibble according to claim 1 or 2, characterized in that said step of adding at least one source of non-protein nitrogen is a step of adding at least one source of non-protein nitrogen in the form of granules, flour, powder, 30 flakes or beads with an average size between BE2017 / 5161 0.25 and 5 mm, preferably an average size of between 0.5 and 3 mm, preferably an average size of between 1 and 2 mm. 4. A method of manufacturing an additional akment extruded in the form of kibble according to any one of the preceding claims, characterized in that it comprises, during said mixing step to obtain a first mixture, an addition of at least a fat added in an amount by weight of between 1 and 7% by weight relative to the total weight of said first mixture. 5. A method of manufacturing a complementary food extruded in the form of kibble according to any one of the preceding claims, characterized in that said mixing step to obtain a first mixture implements an amount by weight of starch between 10 and 35% relative to the total weight of said first mixture, 6. A method of manufacturing a complementary food extruded in the form of kibble according to any one of the preceding claims, characterized in that said mixing step to obtain a first mixture uses an amount by weight of cellulose between 5 and 15% relative to the total weight of said first mixture. 7. A method of manufacturing a complementary food extruded under a kibble farm according to any one of the preceding claims, characterized in that said precooking conditioning step is carried out by injection of water and / or steam at a temperature between 90 and 120 ° C in said second mixture for a period of time between 1 and 10 minutes, preferably 3 minutes. 8. A method of manufacturing a complementary food extruded in the form of kibble according to any one of the preceding claims, characterized in that said step BE2017 / 5161 extrusion is carried out by injecting water and / or steam into said second mixture at a temperature between 100 and 150 ° C and at a pressure between 15 and 25 Pa for a period of time between 30 and 50 seconds, 5 9, A method of manufacturing a complementary food extruded in the form of kibble according to any one of the preceding claims, characterized in that said step of adding at least one source of non-protein nitrogen to said first mixture ground with formation of a second mixture implements 10 an amount by weight of at least one non-protein nitrogen source included less than or equal to 30% relative to the total weight of said second mixture, 10, Method for manufacturing a complementary food extradited in the form of kibble according to any one of 15 previous claims, characterized in that said precooking and extrusion conditioning steps are precooking and extrusion conditioning steps forming extruded kibbles having a specific gravity less than or equal to 515 kg / m ³ , preferably less than or equal é 500 kg / m ³ , 20 11, A method of manufacturing a complementary food extruded in the form of kibble according to any one of the preceding claims, characterized in that said precooking and extrusion conditioning steps are precooking and extrusion conditioning steps forming croquettes 25 extruded with a KAHL granule hardness greater than or equal to 11 kg / cm ² , 12, A method of manufacturing an additional food extruded in the form of kibble according to any one of the preceding claims, characterized in that said steps of 30 precooking and extrusion packaging are precooking and extrusion packaging steps forming kibbles BE2017 / 5161 extradited with a water content by weight less than or equal to 8.5%, preferably less than or equal to 3% relative to the total weight of said complementary food. 13. A method of manufacturing a complementary food 5 extruded in the form of kibble according to any one of the preceding claims, characterized in that said stages of conditioning by precooking and extrusion are stages of conditioning by precooking and extrusion forming extruded croquettes with a diameter between 3 and 8 mm and a 10 length between 5 and 20 mm, 14. Complementary food extruded in the form of kibble obtained according to the method according to any one of claims 1 to 13. 15. Food ration, in particular food ration for a ruminant, comprising a basic food and a complementary food extruded in the form of kibble obtained according to the process according to any one of claims 1 to 13, 16. Use of a food ration according to claim 15 for feeding a ruminant, in particular for feeding a bovine and more 20 especially to feed a dairy cow. 17. Use of a complementary food extruded in the form of a kibble according to claim 14 as a supplement to a basic ration, in particular as a supplement to a basic ration for a ruminant. BE2017 / 5161 CO 1000 \ μ4 ’raoc ·’ Sx **? O f “** 'ϊ“ ϊ' Vec · ^ ’” αμΖ vwwc ' CO CO CM (l / ßtu) CHN %) 9 [S9np | S9j siAI BE2017 / 5161 "< %) eyenpis & s iVVM Time (min) BE2017 / 5161 o oo BE2017 / 5161 o CD croquette 8% MG o Me - .. Ο θ ' CO © © CC3 O “03 o o E II Ü II 0 '» © c ‘S ™ œ o CM H ii ♦ X Γ o co o co o M o CM {%) aipnpisej aajn o co o co o Ot o CM CO ω Ω, 0) H • ο »k, BE2017 / 5161 SHORT Method of manufacturing an extruded complementary food in the form of kibble "in particular method of manufacturing an extruded complementary food in the form of a ruminant kibble The present invention relates to a method for manufacturing an additional feed extruded in the form of kibble, in particular to a method for manufacturing a complementary food extruded in the form of kibble for ruminants, comprising: a mixing step to obtain a first mixture containing at least starch and cellulose, a step for grinding said first mixture with the formation of a first ground mixture, - a pre-cooking stage, - an extrusion step, and a drying and cooling step, said method further comprising a step of adding at least one source of non-protein nitrogen to said first ground mixture with the formation of a second mixture, said precooking step being a step of precooking of said second mixture and said extrusion step being a step of extruding said precooked second mixture. PATENT COOPERATION TREATY