DE1492903C - Process for ensiling animal products used as feed - Google Patents

Description

Table I.

Culture medium pH A. Analysis by days O XU pH if-
milk \ butter Vaccination material Bactopeptone 4% 5.8 4th pH pH 7.3 acid
(Vo) acid
(Vo) Yeast extract 0.5% 4.8 pH 6.1 6.5 4.7 0.1 + + + Glucose 0.25 ° / ₀ 4.8 5.7 4.3 4.5 4.4 0.6 sense Glucose 0.50% 4.8 4.5 4.2 4.3 4.4 0.7 sense Bacteria from a pile Glucose 0.75% 4.6 4.4 4.2 4.2 3.9 0.7 sense spoiled stored goods Glucose 1.00% 4.5 4.4 4.2 4.0 3.9 1.2 sense Glucose 2.00% 6.2 4.3 4.2 4.0 7.2 1.2 sense Glucose 4.00% 5.0 4.3 6.6 6.9 6.7 0.1 + + + Glucose 0.25% 4.7
4.5 6.5 6.1 6.5 5.4
4.7 0.1 + + + Glucose 0.50% 4.3 5.8 4.8
4.4 ' 4.7
4.5 4.1 0.4
0.5 sense
sense Bacteria from cow manure Glucose 0.75%
Glucose 1.00% 4.3 4.7
4.5 4.1 4.0 4.0 0.8 sense Glucose 2.00% 4.1 4.0 4.0 0.9 sense Glucose 4.00% 4.0

It should be added that fish ensiled according to the invention are infected by such pathogenic microorganisms is completely free, which occur in food and feed, such as Salmonella, Clostridium botulinum etc.

If hens are fed fish or meat ensiled according to the invention for 14 days, with fairly Large daily rations of 90 grams per hen are given, so there is no impairment of the The state of health of the poultry. A cat was also fed this feed. she ate and thrived with great pleasure. This pickled feed is made from pigs with mineral acid preferred to stored fish.

In the storage of fish (cod) according to the invention, it was found that the storage material obtained is completely free of butyric acid and has a very low quotient of NH ₃ nitrogen to total nitrogen. The complete bacteriological analysis shows a complete absence of all forms of pathogenic microorganisms belonging to the groups Enterobactriceae, Micrococcaceae and Bacillaceae, for example Salmonella or Clostridium botulinum.

2. According to the present invention, there is no degradation of protein to putrefaction products such as indole and Skatole, on. Instead, there is a breakdown to peptones and amino acids, which are used as food for People and pets are valuable.

3. The fermentation of the present process gives a low redox potential. That means, that the auto-oxidation of animal material is prevented. This delays getting rancid and the Decomposition of certain vitamins, such as A, C and E. This causes a substantial increase in the value of a food or feed. It should be noted that vitamin E (tocopherols), as used by modern Research has shown not only from the standpoint of sexual physiology but also from that of the Nutritional physiology are of great importance, for example to prevent the occurrence of the Appearance of becoming rancid in fat deposits of the living organism. It is also known that Vitamin E is necessary for the normal function of the heart and that a lack of vitamin E, for example in the diet of ruminants, is associated to a considerable extent with sudden death and that pregnant sows, which are kept with a diet deficient in vitamin E, show a remarkably higher fetal mortality than animals enjoying normal diet. Another point of interest is that milk fat is high in vitamin E - that content depends on the content of vitamin E in the feed - it is better able to develop the oxidized Taste «, d. H. a failure of butter to resist. It was found that storage goods, which was prepared according to the present invention is high in vitamin E. having.

It is quite clear that the ensiling of animal products used as feed according to the present invention provides an extremely simple way to achieve biologically appropriate and to produce cheap protein. The present invention has very great scope because it is so simple that it can, for example, be used on absolutely fresh fish at sea. Fish storage this Art was produced without any prior cleaning of the fish or the like. The fish with fins, scales etc. is simply married together with the storage means. The stored food, which was free of butyric acid and putrefaction products after one month of storage at 24 ° C Preferred by hens to their usual feed and by pigs to fish stored in mineral acids. The drainage formed during storage was allowed to remain in the feed all the time, and it was when feeding to poultry and Pigs present.

The protein in storage containing lactic acid is more useful than the protein in storage goods produced by adding mineral acids or acidic salts. This is whole natural, since the mineral acids in the body have to be neutralized in view of the kidney function, which can only be achieved through protein breakdown.

With regard to feed, this view is supported by the relevant literature (M 01Ϊ g a a r d - Thorbek, 196 Beretning fra Forsgslaboratoriet, Copenhagen 1941; Oslage-Oslage, Z. Tierphysiol., Tiernähr, Futtermittelk., 13, pp. 33 to 40, 1958).

According to the present procedure, the

optimal conditions for the action of the malt enzymes and the lactic acid bacteria so close together, that the entire process can be carried out in one operation. If it wasn't the case, undesirable fermentations were occurring during the initial stage in which the enzymes would have to act under conditions which are unfavorable for lactic acid bacteria.

The present invention is further illustrated by the following examples. at the assessment In a stored feed, a high lactic acid content is a positive quality factor, which is a good one Indicates storage feed. The percentage of ammonia nitrogen from total nitrogen is a

IO signs of protein rot. If this quotient is higher than 20, the stored feed can be regarded as spoiled or at least spoiled. As a rule, the butyric acid content should not exceed a few tenths of a percent.

Example 1

The following Table II shows the effects of oatmeal and malted oatmeal on the Fermentation process in the preparation of herring forage for storage. Storage temperature 24 ° C. Storage time 4 weeks. The resulting waste material is left in the stored material.

Table II

none pH NH ₃ - Total- ΝΗ -, - nitrogen milk butter Butyric acid additive Oatmeal 20% 7.3 nitrogen nitrogen from
Total nitrogen
(7o) acid acid of lactic acid
+ Butyric acid Malt flour 2% 6.8 1.39 2.51 55.4 0.6 2.91 82.9 Oat flour 18% 0.939 2.42 38.8 0.5 3.18 86.4 Malt flour 4% 4.5 Oatmeal 16% 0.327 2.31 14.2 5.7 0.01 0.2 Oat flour 25% 4.6 Malt flour 2% 5.5 0.286 2.2 "7 12.6 5.4 0.01 0.2 Oatmeal 23% 0.557 2.19 25.4 3.3 1.05 24.1 Malt flour 4% 4.4 Oat flour 21% 0.303 2.27 13.3 5.7 0.01 0.2 Oatmeal 30% 4.5 Malt flour 2% 4.9 0.280 2.28 12.3 5.4 0.01 0.2 Oat flour 28% 0.352 2.22 15.9 4.6 0.04 0.9 Malt flour 4% 4.4 Oat flour 26% 0.256 2.27 11.3 4.9 0.01 0.2 4.5 0.243 2.24 10.8 5.0 0.01 0.2

The table shows that without additives the feed is completely spoiled. An addition of 20% oat flour greatly improved the result. If, however, 2% of the oat flour is replaced by malt flour, a storage _{feed with a high content of lactic acid and a low quotient of NH 3} nitrogen to total nitrogen is obtained. The feed is practically free of butyric acid and can be considered very good.

Example 2

The following Table III shows the effect of oat barley flour (1 part oats, 1 part whip) and Malt wheat flour (1 part malt, 4 parts wheat) on the fermentation process when storing Herring. Storage temperature 24 ° C. Storage time 4 weeks. The resulting waste is in leave stored goods.

10% pH Dry
substance Table III Butyric acid NHa nitrogen
of total nitrogen additive 20% (%) (%) (7o) 25% 6.9 27.7 '3.41. 48.3 Oat barley flour 30% 5.3 34.5 0.87 27.5 Oat barley flour 40% 5.0 33.7 0.14 22.5 Oat barley flour 10% 4.8 45.5 0.05 19.3 Oat barley flour 20% 4.4 46.2 0.02 15.9 Oat barley flour 25% 5.2 28.0 0.65 .24.3 ",.; Wheat wheat flour 30% 4.5 31.8 0.01 15.8, ' Wheat wheat flour 40% 4.4 32.5 0.01 ; i4, i Wheat wheat flour 4.4 46.6 0.01 '12, 5 '■ Wheat wheat flour 4.4 49.1 0.01 11.4 Wheat wheat flour Lactic acid (7o) 0.5 3.8 5.1 4.8 5.5 4.5 ^: 5.7 5.4 4.8 4.2

The table shows that a mixture of malt and cereal flour gives a protective effect, which does not can be achieved in the same way and with the same security only by adding cereal flour.

B e i s ρ i e 1 3

The following Table IV shows the effect of malt barley meal (1 part malt, 4 parts barley) on the fermentation process when storing cow heart. Storage temperature 24 ° C. Storage time 4 weeks.

Table IV ■ · -

additive
May
barley flour PH NH ₃ -
nitrogen
C / o) Total-
nitrogen ΝΗ, nitrogen
from
Total nitrogen Lactic acid Butyric acid Butyric acid
of lactic acid
+ Butyric acid
(Ύ.) 25%
33%
.50 · /,
100% 4.1
4.1
.4.1
4.2 0.154
0.147
0.119
0.096 2.22
2.19
2.16
1.99 6.9
6.7
5.5
4.8 3.8
3.6
3.1
3.0 0.01
0.01
0.01
0.01 0.3
0.3
0.3
0.3

Claims (2)

from 10 to 40 percent by weight, based on the total weight of the silage. The carbohydrates are broken down to such an extent that a lively lactic acid fermentation takes place 1. Procedure for ensiling as feed- 5 the activity of lactic acid bacteria is preserved, Medium-serving animal products under those in the animal products and / or the additive of carbohydrates, which means that certain amounts are present. The required, easy to dismantle, That is, the sugar that can be produced by animals is not consumed until the fermentation is complete as carbohydrates by lactic acid bacteria through the enzymatic breakdown of polysaccharides degradable polysaccharides, such as starch and * °, which have not previously been used for this purpose Pentosans, as well as polysaccharides degrading En- could be, which, however, have the advantage that zyme in amounts of 10 to 40 percent by weight, they are cheap and readily available. The ensiling related Based on the total weight of the silage, the train product is free from toxins, more durable than that after are set. known method obtained and has none 2. The method according to claim 1, characterized in that it has an adverse taste. distinguishes that the lactic acid bacteria can not The animal products for the silage can degradable polysaccharides in the form of grain, meat, fish or their waste products, and the enzymes in the form of grain malt, for example from blood and pieces of meat. Also the can be added. Ensiling of plankton is possible. The animal ones »Ο Products can be in ground or lumpy form be used. · · In a preferred embodiment of the Ver ^ are driving according to the invention, the milk through \ {ß acid bacteria non-degradable polysaccharides in "5 the form of cereals and the enzymes in the form of The invention relates to a method for ensiling grain malt added. of animal products used as animal feed Also spoiled harvested grain or sprouted with the addition of carbohydrates. Grain as well as root crops, potatoes, tapioca When ensiling animal products, there are and the like can be used.
Danger of the formation of toxins that can prevent feeding 3 ° The enzymes in the form of malted grain, the silage. such as barley malt, rye malt, etc., are added As in R. Kreuzer, “Arch. f. fishing experts. Malt, in particular malt from six-row barley ,schaft ”, 1954, pp. 47 to 50, described, the toxin, which among other things is rich in oc and /? Mixture with initial fermentation in the silage of animal products, in particular carbohydrate sources according to the invention, for example in fish, prevented. It is necessary to add carbohydrates that are easily degradable to the form of grain flour, a quick and lively carbohydrate that is easily degradable for animal products, lactic acid bacteria and expensive lactic acid bacteria for preserving animal protein, when animal products, for example molasses, are used. So this is like meat or fish being added. The ensiling process limited to such countries, 4 ° stored animal products are about 1 Gin which easily degradable carbohydrates in a large part of malted grain and about 4 to 9 Ge amounts are available. parts of grain added. Preferably used In »Die deutsche Landwirtschaft«, 9th year, no. 6, we find those that cannot be broken down by lactic acid bacteria 1958, pp. 291-292, the silage of fish is still polysaccharides in the form of a fine flour or Λ has been described with steamed potatoes, but 45 powders. '^ This process also requires readily degradable. A lot of this additive, such as by lactic acid Carbohydrates. In addition, only relatively small bacteria produce non-degradable polysaccharides such as starch A satisfactory result of adding fish to the silage and degrading pentosans and polysaccharides receive. enzymes, between 10 and 40 percent by weight, in particular In H. Böttcher, "Forage conservation by 5" those between 15 and 25 percent by weight, leads to silage ", 1957, Deutscher Bauernverlag, Berlin, p. 89, a satisfactory result,
has also been described that in the present the following are the most important features of the of mineral acid reproduces the toxin formation in the ensiling process used in fish silage.
is also avoided. Useful Results 1. The growth of bacteria of the Clostridium However, they are only obtained in low-fat fish products, such as butyric acid bacteria and clostral bacteria. In the same place is a fish ensiling dium botulinum (which the latter describes the frequent fatalities in connection with potatoes or beets, nisful cases of human and animal food, however, fish also only cause relatively minor poisoning) can be added in full. It also requires inhibits. The method even covers a mixture of the feeding of the ^silage material obtained in this way. B. putrefactive protein, such as special measures _; in order to avoid stored feed and faeces with impaired taste, such as impairment of the slaughterhouse products. fertilizer, as from the following test data of the The invention has for its object that Table I above can be seen. to avoid the disadvantages mentioned. The analyzes in Table I show that the milk ./; achieved in that the animal products ⁶ 5 acid fermentation increases if a sufficient>; polysaccharides such as starch and pentosans which are degradable as carbohydrates by lactic acid bacteria do not predominate, so that various kinds of putrefaction and polysaccharide-degrading enzymes are completely destroyed in quantities of bacteria. - <«- j