CH659764A5 - Milk-replacer supplement feed and method for fattening calves for slaughter - Google Patents

Abstract

When the exclusively dairy food for battery veal for slaughter is supplemented with a milk-replacer supplement feed, consisting of germinated cereal grains kept in a moist state, seeded with lactic bacteria selected for their production of lactic acid and their preserving effect, superior technical and economic performance levels, fattening safety and a normally white meat are obtained. The grains mentioned as milk-replacer supplement feed are described.

Description

** ATTENTION ** start of DESC field can contain end of CLMS **.

CLAIMS 1. Seeds of germinated cereals, fermented and preserved in a humid state by lactic acid bacteria selected for their production of lactic acid and their preservative effect, as complementary feed to lactic feed for veal calves.

2. Germinated seeds according to claim 1, characterized in that these seeds are barley seeds.

3. Process for fattening veal calves, characterized in that the animals are given a diet based on milk ingredients and, simultaneously or not, a complementary feed composed of seeds of germinated cereals, fermented and preserved in the state. moistened by lactic acid bacteria selected for their lactic acid production and their preservative effect.

4. Method according to claim 3, characterized in that the diet based on dairy substances also contains proteins and / or non-dairy lipids.

5. Method according to claim 3 or 4, characterized in that the complementary food contains water in an amount of 40 to 60% by weight.

6. Method according to one of claims 3 to 5, characterized in that the complementary food comprises several strains of lactic acid bacteria chosen from lactobacilli and lactic streptococci.

7. Method according to one of claims 3 to 6, characterized in that the complementary feed replaces part of the dairy feed given to the calves.

8. Method according to one of claims 3 to 7, characterized in that the calves are fattened by giving them free access to the complementary feed.

9. Method according to one of claims 3 to 7, characterized in that the calves are given a well-defined and limited ration of complementary feed according to their daily need.

10. The method of claim 9, characterized in that the calves consume a ration of complementary feed which ranges from 40 g to 1000 g per day and per animal, depending on the stage of fattening, the 40 g being given on the 15th. "day of the life of calves, and 1000 g on the last day.

The invention relates to cereal seeds pretreated in a certain way, as a complementary lacto-replacement food.

Another subject of the invention is a process for fattening veal calves which is based on a new use of a fodder material, namely the seeds mentioned.

It is well known that the consumer prefers white veal over red veal. This white meat is obtained by suppressing the action of the animal's rumination system, by fattening it using exclusively milk-based foods.

However, when a calf has passed weaning time, it can be seen that it is looking for solid foods such as hay, straw, plant debris, etc., because nature wants to install the rumination function. This research is therefore normal and is the prerogative of young cattle ruminating from the age of 15 days, with a paroxysm around 60 to 70 days. These needs are physiological, even mechanical. The rumination turns are then, in normal fattening, from 45 to 55 strokes; there are risks from exaggerated oxygenation of the bolus. In any case, the animals get annoyed by the desire to ruminate and, being unable to do so, they take the temperature, make less meat and the meat is liable to color despite everything quite strongly.

The animal is excited, consumes energy, resulting in a sharp drop in feed yield.

In addition, it is well known that fattening on the basis of an exclusive diet of milk and, possibly, additional fat poses still further problems. The only hydrocarbon nutrient contained in the dry matter of milk is lactose which is either the only carbohydrate or the essential carbohydrate.

Lactose can only be assimilated by the animal if there is in the intestine a specific intestinal enzyme, namely lactase (or ss-galactosidase) capable of catalyzing the cleavage of lactose which is chemically 4- [ss -galactosido] -glucose in D-galactose and D-glucose, the only assimilable sugars. Lactase is found in cells on the surface of the villi in the intestine. Now, the lactase function, the value of which is specific to each animal, has the serious drawback of decreasing as the age progresses, which ultimately makes the animal intolerant to lactose.

This lactase function can also be reduced or even disappear temporarily under the effect of pathological causes, intestinal affections for example, and it is the last to reappear when the animal regains health.

This results in lactose intolerance, which leads to poor breeding results, and all the more so since, if part of the undigested lactose is evacuated through the urine after passing through the blood, the rest is found in the large intestine.

The presence of undigested lactose in the large intestine increases the osmotic pressure of the intestinal fluid by causing a call for water from the tissues towards the intestinal lumen with a tendency to dehydration of the animal.

On the other hand, the lactose sugars will be fermented, by the bacteria in the colon of the intestine, into organic acids and carbonic gases, hence the phenomena of diarrhea, intestinal intoxication and colic.

According to the feeding methods known to date and used in breeding, the lactase capacity of the animals is saturated and the lactose digestibility limit is reached.

This side of the problem of feeding only dairy products has been attacked, according to the proposals described in French patent No.2506131, by at least partially replacing the natural milk substances by a so-called lacto-replacer which comprises a part of glucose and a part of galactose, associated with fat, and this lacto-replacer is obtained by enzymatic hydrolysis of lactose before the formulation of the food.

This proposal therefore solves only a small part of the overall problem in that it only increases the assimilability of sugars but cannot eliminate the root of the problem, namely the animal's demand to ruminate and the drawbacks of the exclusive dairy-based diet. In addition, this process does not solve another problem of this fattening technique, namely the fact that milk-based feed products are very expensive.

The administration to calves of lactase as the sole enzyme does not allow better assimilation of the other nutrient constituents.

It has now been found, completely unexpectedly, that it is possible to fatten white calves for slaughter by giving the animals a diet consisting of milk substances, possibly with the addition of non-dairy proteins and / or lipids and, simultaneously or no, a complementary feed composed of germinated seeds, fermented and kept in a moist state with selected lactic acid bacteria, preferably as a replacement for part of the milk-based feed normally used for fattening veal calves .

It was surprising to find at first that the meat of the calves thus fattened has the desired good white appearance although the complementary feed, used according to the invention, is a non-dairy product and is derived from a starting product which causes inevitably and in all cases the beginning of rumination.

It has furthermore been found, also unexpectedly, that the complementary feed used according to the invention provides calves with a multitude of enzymes, which greatly improves the digestion of their entire feed, including substances based. of milk.

The complementary food used according to the invention is a product of the germination and lactic fermentation of certain cereals.

It can be prepared by a multi-step process. The first one

stage includes seed germination; the seeds of cereals, preferably barley, are by soaking allowed to germinate, that is, it grows stems and rootlets of 0.5 cm and more, especially at least 1.5 cm. After a certain time of germination, the process is stopped or at least greatly reduced, and it is preserved at this stage by the addition of lactic acid bacteria; lactic ferments develop which acidify the environment and preserve it. The product thus obtained contains about 40 to 60% water and is ready for use; drying is not recommended because it partially destroys some components which are described below, and increases the price of the product.

The cereals which can be used for the preparation of the complementary food are first barley, then wheat, oats, rye, wheat, corn, etc .; if the invention is carried out in countries producing other cereals suitable for germination followed by lactic fermentation, for example rice, millet, etc., or if these cereals are available at affordable prices, such seeds can also be used.

The complementary food used in the process according to the invention has very advantageous properties from the point of view of fattening; we will mention the most important: 1. Provides high-value nutrients such as pre-digested sugars, amino acids, proteins and fats.

Germination is accompanied by changes in nutritional value, both at the level of macroelements (carbohydrates, proteins, lipids) and elements having a biological activity at low dosage.

a) Complex carbohydrates that are poorly digestible (namely starch, cellulose, gums, etc.) are transformed into assimilable sugars (glucose, maltose, numerous oligosaccharides). By way of example, the level of maltose in the barley grain goes from 1% o to more than 55% 0 after 7 days of germination.

b) Proteins are transformed into easily assimilated amino acids and oligopeptides. A modification of the amino acid balance is also observed: the level of lysine, which is quite low in non-germinated barley, increases appreciably during germination.

The level of hordein and glutelin (complex proteins) is greatly reduced in favor of soluble nitrogen:

Content in% of dry matter Barley Sprouted barley Hordein 0.631 0.261 Glutelin 0.509 0.376 Soluble nitrogen 0.563 1.048 c) Lipids are transformed by lipolysis into free fatty acids, sugars, choline, stainless steel, etc. The enrichment in choline and inoxitol is quite interesting when we know their role in the metabolism of fats in the liver.

2. Supply of minerals, trace elements, vitamins and other essential factors in a particularly well assimilable form.

a) Inorganic minerals and trace elements are made more assimilable by their passage to the state of complexes; for example minerals can combine with an amino acid or other similar molecule in the form of a chelate. Thus, organic magnesium is 2.5 times more assimilable than magnesium sulfate, organic copper 5.5 times more than copper carbonate and organic iron 3 times more than iron sulfate.

On the other hand, the decrease in the level of phytic acid makes it possible to increase the availability of phosphorus.

b) Vitamins also undergo neosynthesis during germination. These natural vitamins are placed in a suitable biochemical environment and are clearly more assimilable for the animal than the synthetic vitamins.

In particular, there is an increase in the levels of provitamins A, vitamin C, vitamin E and many vitamins of the B group, as shown in the table below:

Content in micrograms per gram of dry matter Barley Sprouted barley Vitamin B2 0.9 7.2 Vitamin PP 67.5 IlS Vitamin H 0.32 091 Vitamin B5 5.4 10 Vitamin B6 0.2 0.5 Folic acid 14.5 50 Vitamin B1 6.8 9 c) Finally , through the successive soaking which accompanies the germination process, a decrease in the levels of heavy metals (copper in particular), tannins, coumarin and other mycotoxins is observed.

Other antinutritional factors (especially antitrypsic factors) disappear during germination.

3. Contribution of numerous enzymes which strengthen the digestive capacity of the animal.

All the transformations which take place in the barley grain originate from the considerable synthesis of enzymes during germination and their action on the reserve materials.

This contribution of natural and active enzymes improves the efficiency of digestion.

Many health or digestive problems. particularly in young calves, originate from an insufficiency of their own enzymatic system.

The contribution of the complementary food used according to the invention therefore makes it possible to improve the digestibility of the components of the ration and to avoid disorders linked to enzymatic insufficiency (digestive blockages).

The germinated barley enzyme complex is made up of over 300 different enzymes.

The process of conservation by lactic fermentation which follows that of germination, or the products of fermentation make it possible to maintain the activity of this enzymatic complex. The malt thus preserved has an enzymatic activity superior to dry malt.

On the other hand, these natural and complementary enzymes are provided in a biochemical medium. ideal. with all the necessary coenzymes and activating elements.

4. Supply of viable lactic acid bacteria. capable of multiplying in the digestive tract. The permanent seeding of the digestive medium ensures the maintenance of the balance of the intestinal flora.

In addition, as a synergistic effect. better use of the main milk ration is obtained.

Once germinated barley is kept moist by inoculation with several strains of lactic acid bacteria (lactobacilli and lactic streptococci).

These bacteria are selected for their lactic acid production and their preservative effect. Some strains are also able to multiply in the digestive tract of animals.

5. Contribution of lactic acid and other products resulting from lactic fermentation which improve digestive hygiene.

Lactic acid resulting from the fermentation of sugars by lactic acid bacteria has certain dietetic properties: by acidification of the intestinal environment, it inhibits certain undesirable fermentations.

Substances with antimicrobial properties (acidolin.

lactostrepsin, ...), vitamins of group B, enzymes (lactase) and many biologically active substances are released during lactic fermentation and reinforce the effect of the complementary food on digestive hygiene.

The inoculation with selected lactic acid bacteria and the lactic acid fermentation which follows also allows, apart from the food enhancement described above, conservation in the moist state of the food used according to the invention. This preservation is therefore obtained without drying, without sterilization, without the addition of chemical preservatives for several months.

The slow lactic fermentation which continues further improves the product.

The process described for preserving the complementary food allows the food properties to be kept intact for several months, as shown by the analyzes below:

2 weeks 2 months (g / kg) (g / kg) Moisture 558 559 Crude protein 69 68 Cystine 2.6 2.9 Methionine 1.8 2.0 Lysine 4.8 6.3 pH 4.03 3.97 Sugars 33 65 However, these are not the only beneficial properties of the complementary feed; it has also been found, surprisingly also, that the addition of the complementary feed to the milk ration of the calves not only does not make them want to ruminate but, at the rate of a consumption of 50 to 500 g per day, decreases rumination system This is an extremely important property of the new process. In normal fattening, the rumination turns are as a rule 45 to 55 strokes. When giving the complementary feed, the animals rarely exceed 38 strokes with minima around 25 strokes. There is an absence of nervousness in the calves, a rumination cycle of less than 40 strokes, resulting in insufficient oxygenation of the food bolus and obtaining white meat with a beautiful and firm presentation.

While the food has been described above as being made from barley, it can also be obtained from any other grain seed.

Thanks to the absence of nervousness in the calves, and to the nutritional value more suitable for assimilation (digestion requires less energy), the use of food is improved, and kilos of meat are obtained. additional and at a lower cost.

The application of the complementary feed can be done during bucket and machine fattening.

The complementary food is used according to the invention as a lacto-replacer; calves replace part of the milk feed with complementary feed. To obtain good results, an average of about 40 kg of complementary feed is given on 140 kg of milk solids. However, this ratio can vary with the age of the calves, their breed, the conditions of fattening, etc., see the example which follows.

Example: A herd of calves is fattened using the self-service technique where the calves eat at will at any time.

They arrive at the age of 15 days. They are immediately given 40 g of complementary food per day per head. For this, we make available in one or more troughs, at least 3 m long, 2 kg of feed for a herd of 50 calves.

10 days later, the animals having 25 days, 60 to 80 g of complementary food are easily eaten to reach 100 g per day after 30 days.

From 30 days, there are 100 g of feed per day and per animal, reaching 400 g at the end of the 2nd month.

Then, from 60 days to the end of fattening, 500 to 700 g per day per calf. Consumptions of the order of 800 g to even 1 kg can occur, and the finishing calves are given complementary feed until the last day.

The principle of the application is to adapt the distribution of the complementary feed according to the dietary needs of each calf. The calf will regulate its consumption by itself as it grows.

The following results were observed:

Fattening with Fattening products based on exclusively complementary milk feed Number of calves at the start 76 76 Losses Consumption of complementary feed per calf - 56 kg Number of days of fattening 94 91 Average daily gain per calf 1403 g 1485 g Milk consumption index *) 1.57 1.37 Consumption index *) of the complementary feed - 0.11 Total consumption index *) 1.57 1.48 *) The consumption index is understood to mean the quantity of the food in kg required to make 1 kg of meat, compared to the same cost price.

One immediately sees the advantages of the process of the invention relating to the yield.

Claims (10)

1. Germinated cereal seeds, fermented and preserved in the wet state by lactic acid bacteria selected for their production of lactic acid and their preservative effect, as a complementary food to a lactic food for veal calves. 2. Sprouted seeds according to claim 1, characterized in that these seeds are barley seeds. 3. Method for fattening veal calves, characterized in that the animals are given a diet based on dairy substances and, simultaneously or not, a complementary food composed of germinated cereal seeds, fermented and preserved in the state moist with lactic acid bacteria selected for their lactic acid production and their preservative effect. 4. Method according to claim 3, characterized in that the diet based on dairy substances also contains proteins and / or non-dairy lipids. 5. Method according to claim 3 or 4, characterized in that the complementary food contains water in an amount of 40 to 60% by weight. 6. Method according to one of claims 3 to 5, characterized in that the complementary food comprises several strains of lactic acid bacteria chosen from lactobacilli and lactic streptococci. 7. Method according to one of claims 3 to 6, characterized in that the complementary feed replaces part of the dairy food given to calves. 8. Method according to one of claims 3 to 7, characterized in that the calves are fattened by giving them free access to the complementary feed. 9. Method according to one of claims 3 to 7, characterized in that the calves are given a well-defined and limited ration of complementary feed according to their daily need. 10. Method according to claim 9, characterized in that the calves consume a ration of the complementary feed which goes from 40 g to 1000 g per day and per animal, according to the stage of fattening, the 40 g being given on 15 "day of life of calves, and 1000 g the last day. The subject of the invention is cereal seeds pretreated in a certain way, as a lacto-replacement complementary food. The invention also relates to a method of fattening veal calves which is based on a new use of a fodder material, namely the seeds mentioned. It is well known that consumers prefer white veal over red veal. This white meat is obtained by suppressing the action of the animal's rumination system, by fattening by means of milk-based foods only. However, when a calf has passed weaning time, we find that it is looking for solid food such as hay, straw, plant debris, etc., because nature wants to install the rumination function. This research is therefore normal and is the prerogative of young ruminant cattle from the age of 15 days, with a climax around 60 to 70 days. These needs are physiological, even mechanical. The rumination turns are then, in normal fattening, from 45 to 55 strokes; there are risks from exaggerated oxygenation of the food bolus. In any case, the animals get angry by the desire to ruminate and, being unable to do so, they take the temperature, make less meat and it risks being colored despite everything quite strongly. The animal is excited, consumes energy, resulting in a sharp drop in food yield. In addition, it is well known that fattening based on an exclusive diet of milk and possibly additional fat poses still other problems. The only hydrocarbon nutrient found in milk dry matter is lactose, which is either the only carbohydrate or the essential carbohydrate. Lactose can only be assimilated by the animal if there is in the intestine a specific intestinal enzyme, namely lactase (or ss-galactosidase) capable of catalyzing the splitting of lactose which is chemically 4- [ss -galactosido] -glucose in D-galactose and D-glucose, the only assimilable sugars. Lactase is found in cells on the surface of the villi in the intestine. However, the lactase function, the value of which is specific to each animal, has the serious drawback of decreasing as the baby ages, which ultimately makes the animal intolerant to lactose. This lactase function can also be reduced or even temporarily disappear under the effect of pathological causes, intestinal diseases for example, and it is the last to reappear when the animal recovers health. This results in lactose intolerance generating poor results at the breeding level, and this all the more since, if a part of the undigested lactose is evacuated by urine after passage in the blood, the rest is found in the large intestine. The presence of undigested lactose in the large intestine increases the osmotic pressure of the intestinal fluid by causing a call of water from the tissues towards the intestinal lumen with tendency to dehydration of the animal. On the other hand, the lactose sugars will be fermented, by bacteria in the colon of the intestine, in organic acids and carbon dioxide, hence the phenomena of diarrhea, intestinal intoxication and colic. According to the feeding methods known to date and used in breeding, the lactase capacity of the animals is saturated and the limit of digestibility of lactose is reached. We have attacked this side of the problem of feeding dairy products only, according to the proposals described in French patent No. 2506131, by at least partially replacing natural dairy substances with a so-called lacto-replacer which comprises a portion of glucose and part of galactose, associated with fats, and this lacto-replacer is obtained by enzymatic hydrolysis of lactose before the formulation of the food. This proposal therefore only solves a small part of the overall problem in that it only increases the assimilability of sugars but cannot remove the substance of the problem, namely the animal's request to ruminate and the drawbacks of l exclusive diet based on milk. In addition, this method does not solve another problem of this fattening technique, namely the fact that milk-based fodder products are very expensive. The administration to the calves of lactase as only enzyme does not allow a better assimilation of the other nutritive constituents. It has now been found, completely unexpectedly, that the fattening of white veal calves can be carried out, by giving the animals a diet consisting of dairy substances, possibly supplemented with non-dairy proteins and / or lipids and, simultaneously or no, a complementary food composed of germinated seeds, fermented and preserved in the wet state by selected lactic acid bacteria, preferably to replace part of the milk-based food normally used for fattening veal calves . It was surprising to note first of all that the meat of calves thus fattened has the desired good white appearance although the complementary feed, used according to the invention, is a non-dairy product and is derived from a starting product which causes inevitably and in any case the beginning of rumination. It has also been found, unexpectedly also, that the complementary feed used according to the invention provides calves with a multitude of enzymes, which greatly improves the digestion of their whole food ration, including the substances based of milk. The complementary food used according to the invention is a product of the germination and lactic fermentation of certain cereals. ** ATTENTION ** end of the CLMS field may contain start of DESC **.