EP0121512A1

EP0121512A1 - Milk replacement product for feeding animals

Info

Publication number: EP0121512A1
Application number: EP82903045A
Authority: EP
Inventors: Roger Lombrez; Pierre Wallet
Original assignee: Sepal SA Ste
Current assignee: Sepal SA Ste
Priority date: 1982-10-07
Filing date: 1982-10-07
Publication date: 1984-10-17
Also published as: WO1984001491A1; AU8994682A

Abstract

Nouveau lacto-remplaceur à usage d'alimentation animale obtenu à partir du lait et/ou de sous-produits laitiers et ses procédés de fabrication. Lacto-remplaceur ou produit de substitution du lait destiné à l'alimentation d'animaux polygastriques ou monogastriques avant sevrage obtenu à partir de lait ou de sous-produits laitiers caractérisé en ce qu'il est partiellement délactosé, qu'il comporte un taux de lactose réduit minimum et actif, une part de glucose et une part de galactose supérieures quantitativement à celles qui seraient obtenues par digestion naturelle du lactose pur et qu'il est exempt de corps toxiques et d'antiseptiques stabilisant biologiquement, ledit produit étant cependant stable biologiquement.New lacto-substitute for animal feed use obtained from milk and / or dairy by-products and its manufacturing processes. Lacto-substitute or substitute for milk intended for the feeding of polygastric or monogastric animals before weaning obtained from milk or milk by-products characterized in that it is partially delactosed, that it has a rate of minimum and active reduced lactose, a share of glucose and a share of galactose quantitatively higher than those which would be obtained by natural digestion of pure lactose and that it is free from toxic bodies and biologically stabilizing antiseptics, said product being however biologically stable .

Description

MILK REPLACEMENT PRODUCT FOR ANIMAL FEEDING

The present invention relates to a new lacto-substitute for animal feed use ootenu from milk and / or dairy byproducts and its methods of faorication.

The term lacto-substitute designates natural milk replacement products intended for feeding monogastric and polygastric animals before weaning, such as, for example, calves, lambs, piglets, etc. and in the food ration of which lactose is either the only carbohydrate or the essential carbohydrate.

The absorption capacity of lactose by the animal is conditioned by the existence in the intestine of a specific intestinal enzyme Beta galactosidase or lactase which allows the digestion of lactose by transforming it into glucose and galactose which are absorbed by l The organism Lactase is found specifically in cells on the surface of the intestinal villi, organs of intestinal absorption. Part of the glucose formed is directly used by the cells of the villi.

Most of the glucose and galactose pass into the blood and are carried to the liver where they are metabolized, thus supplying the animal with energy essential for growth and good general health.

It is therefore beneficial to give the animal a food with a high lactose content.

However, this value of the lactose content of the food is conditioned by the lactase secretion capacity of the animal.

This lactase function, the value of which is specific to each animal, has the drawback of decreasing progressively with advancing age, which makes the animal intolerant to lactose. This lactase function can also be reduced or temporarily disappear under the effect of pathological causes, intestinal affection for example and it is the last to reappear when the animal recovers health. CREA T WIPO

FEU2LLE DE F ^^ PL ΞΓ. ^' ZΓÎT'. IPO J _HA \ The result is either occasional lactose intolerance which causes poor breeding results, especially if a very small part of the undigested lactose is excreted via 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 otic pressure of the intestinal fluid by causing a call of water from the tissues towards the intestinal lumen with a tendency to dehydration of the animal.

On the other hand the lactose will be fermented by the bacteria in the colon in organic acids and carbon dioxide, from where phenomena of diarrhea and intestinal intoxication with presence of acid stools and aggression of the mucous membrane.

In addition, a laxative effect can lead to significant losses of noble nutrients such as proteins and mineral salts.

In the case of non-weaned animals for which the lacto-replacer is intended according to the invention, these animals have in normal situation a high production of lactase capable of completely hydrolyzing the lacto¬ supplied by the ration.

However in these animals due to the conditions of industrial breeding the lactase function is reached or reduced. Consequently, we can observe situations with a certain variability according to the animals included between the presaturation of the lactase activity and the true saturation or hypolactasia which results in partial intolerances to lactose to various degrees.

As a result, lactose cannot be fully assimilated in the small intestine.

In this case, animals present temporary or chronic digestive disorders with sometimes repercussions on the general state of health.

This results in a damaging loss of nutrients in carbohydrates but also in proteins due to fecal losses by diarrheal flushing.

Thus these animals are generally in a state of health which is not optimal _{j ^} yoir unhealthy making behind significant losses in factory farming.

. _v ._-__.— I _ ^ _ ^ According to the feeding methods known to date and used in breeding, the lactase capacity of the animals is most often saturated and the limit of digestibility of lactose is reached since the animals receive a high intake of lactose twice a day. .

This is mainly due to the fact that if research on the recovery of dairy byproducts has revealed that for example by hydrolysis we can obtain carbohydrates (glucose and galac¬ tose) capable of being used in animal feed, there is n It has not been sought as in the present invention to achieve a balance in the intestinal lactase activity available in relation to the load of total lactose ingested with, in addition, a safety margin.

In addition, the research carried out which cites the use of glu¬ cose and galactose obtained by hydrolysis of lactose is unsuitable for giving a lacto-replacement product as defined above. Indeed, this research mainly concerns how to avoid the crystallization of sugars and how to avoid microbial multiplication as much as possible during production or storage.

In some cases, use is made of so-called activators, but which are stabilizers by their antiseptic power, hydrosulfites, hyposulfites or bisulfites, which give an unpleasant taste to the product obtained and constitute antiseptics which are not devoid of their appearance. of toxicity making the product unfit for food as further defined.

However, it is essential that the product obtained intended for the feeding of non-weaned animals be non-toxic, particularly biologically stable and palatable for the animal which must consume them.

The present invention aims to produce a lacto-substitute product which provides animals with the necessary carbohydrates without the lac¬ tasic activity being saturated or supersaturated while allowing animals to benefit from the advantages ^" ~ ^" of ingestion of lactose in the state, advantages linked in particular to the assimilation of calcium and other alkaline earth ions. / "& ïï t

WIPO / _. WIPO It should be remembered that lactose is the only carbohydrate during the breastfeeding period.

It represents the only energy source in the form of carbon. Besides this important role, lactose has very important nutritional effects in terms of the assimilation and aosorbtion of the calcium with which it forms a complex.

The yield of calcium assimilation is optimal in the presence of a sufficient quantity of lactose.

In addition, lactose acts in an equivalent manner for the assimila¬ tion of other alkaline earth ions such as magnesium. Lactose also actively participates in the assimilation of proteins and it therefore also contributes to obtaining an optimal assimilation yield.

To this end, the lacto-substitute or milk substitute according to the invention intended for the feeding of polygastric or monogastric animals before weaning and obtained from milk or from dairy by-products such as for example whey essentially in that it is partially delactosed so as to make the least possible use of the lactase function, that it comprises a reduced lactose level, a portion of glucose and a portion of galacto¬ are quantitatively superior to those which would be obtained by natural digestion of pure lactose, that it is free from antiseptic, biologically stabilizing bodies, the said product allowing the preparation of concentrated foods with a very high proportion of dry matter.

Due to the very good stability of glucose and galactose sugars compared to that of lactose, such concentrated products, for example 72% dry matter, have a sufficiently reduced or lowered activity of water and therefore a high osmotic tension. so that such a product according to the invention remains sheltered from the risk of activity and microbial multiplication.

According to another characteristic of the invention, the new product for replacing milk for non-weaned poly or monogastric animals obtained from milk or dairy by-products is characterized by

that it is partially delactosed, that it comprises a part of glu¬ cose, a part of galactose and a level of lactose associated with fatty substances of vegetable or animal origin and / or with liposoluble vitamins or hydrosoluoles and / or protein materials of plant or animal origin and / or mineral salts and vitamin mineral compounds.

The lacto-replacer according to the invention is produced from milk and / or dairy by-products such as for example whey. By dairy products is meant those in the composition of which between lactose or its components.

The milk by-product (s) used is or are partially delactosed as explained below and the lacto-replacer according to the invention partially delactosed comprises a portion of glucose, a portion of galactose which are energetic nutritional products directly assimilable by the animal and a proportion of lactose. The proportion of lactose is such that it is in equilibrium with the hydrolysis capacity of the lactase function of the animal which is thus not saturated.

Glucose and galactose are equal or substantially equal in the lacto-replacer according to the invention at a rate of between 20 and 50? Ό for glucose and between 15 and 45% for galactose, the proportion of lactose is around 9%.

Therefore it is possible to make the animal ingest a dose of glucose and galactose much higher than that which would result from the ingestion and digestion of lactose from its traditional ration by natural lactic action at the level of small intestine. The whey according to the invention is, as will be stated above, biologically stable and free from toxic bodies.

The following example will allow a better understanding of the invention.

In the traditional food ration of the animal, lactose is in a proportion of about 40%.

By lactase action of intestinal lactase the lactose of the ration decomposes in theory into glucose about 20% and galactose

In fact, this theoretical decomposition is never complete, there is always a more or less significant proportion of undigested residual lactose which, passing through the large intestine, poses the problems of intestinal disorders and fermentation stated above and which by dehydradation or infectious microbial action can in the extreme go as far as causing the death of the animal.

This phenomenon of undigested residual lactose is aggravated by the practice of feeding animals twice a day because the residual lactose of the second ration is added to the residual lactose of the first intake, already in fermentation.

In addition, as stated above, the saturation threshold of the lactase function is likely to vary, on the one hand from one animal to another, but it is impossible in industrial farming to adapt the dose of lactose one animal to another, on the other hand depending on the physiological state of the animal, which poses the same problem.

Therefore, the proportion of ingestion and assimilation by the organism of the animal of glucose and galactose is much lower than the proportion theoretically stated above.

This leads to delays in animal growth and poor breeding results as well as loss of nutrients.

The lacto-replacer according to the invention and the nutritioπnel process which results therefrom make it possible, by calling upon the lactase function in a balanced manner with respect to the proportion of pure lactose provided and to the real lactase capacity of the non-weaned animal, to suppress the damaging consequences of insufficient lactic acid function and causing the animal to ingest a higher content of glucose and galactose which are fully assimilated and used by the body, hence better breeding results and removal of the above mentioned drawbacks.

By way of nonlimiting example, the animal's food ration may include ur_e._proportion of the order of 27? Ό of glucose and 25% of galactose entirely used by the body since it is supplied in the form predigested while bringing it a proportion. _ ^ RE_4

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B _→ —l .. __.___ i .__- l — 4 - → - - ”- ^• _. - _→ . t - - .. _→ . . . . . - t \ Λ W WiIrPOO of pure lactose for example of the order of 9% which facilitates the assimila¬ tion of calcium and other alkaline earth ions as well as that of proteins.

The percentages stated above are given in rate of dry matter.

The lacto-replacer according to the invention may include additives, depending on the final destination of said lacto-replacer and in variable proportion according to the formulation of the feeding plans. These addition products can be according to a nonlimiting list:

- fats of vegetable or animal origin,

- fat-soluble or water-soluble vitamins,

- protein substances of vegetable or animal origin soluble or insoluble.

- mineral salts and growth factors.

By way of example, the composition of a food ration constituted by the lacto-replacer according to the invention, the proportions being given in terms of dry matter content, can be as follows:

- Glucose 27? _,

- Galactose 25%

- Lactose 9%

- Proteins (lacto-proteins) 10%

- Vegetable fats, for example COPRAH 12%

- Soluble fish protein 11%

- 1% vitamin mineral compound

- Minerals 5%

It should be noted that according to this example the level of lactose plus its constituent sugars distributed theoretically is 61% against about 40? Ό in the traditional ration including glucose and galactose, directly transformed into energy against 40 ". Theoretically assimilated but not entirely in reality.

The lacto-replacer according to the invention can be, as required, a dry product, that is to say in powder form, or a wet product, that is to say preferably liquid, pasty or semi-pasty .

, -,, -, r-. Λ '- - ~ ^~ ' _. ~ f (WIPO r * __.- -_—-. -— ^L - _/ . IPO The lacto-replacer with a high glucose and galactose content according to the invention can be obtained by mixing commercially available glucose and galactose with a dose of lactose and with possible additional products of the type of those mentioned above.

The lacto-replacer according to the invention can also be obtained by hydrolysis of milk and / or dairy by-products, in the composition of which lactose, such as for example whey, this hydrolysis transforming lactose into glucose and galactose. The hydrolysis can be carried out enzymatically or chemically.

According to a preferred embodiment of the invention, the milk replacer is produced according to the following hydrolysis process: The milk or the milk by-products used, such as for example whey, after possible demineralization if necessary subjected to preconcentration on a known concentrator. This concentration is carried out at low temperature so as not to alter the proteins until a sufficient dry matter content is obtained to prevent any bacteriological development during hydrolysis and allow better quality of the finished product, in particular by stabilization of the pH at the chosen value.

Preferably, the concentration will be carried out up to a dry matter content of between 40% and 60%, for example 50% or 55%.

The product thus preconcentrated is subjected to enzymatic hydrolysis by the action of an enzyme, lactase, either in free form or in fixed form.

The hydrolysis is carried out by using the enzyme lactase separated from the other components of the basic microorganism and purified with the exception of any addition of toxic antiseptic products intended to guarantee bacteriological stability.

According to the process, the hydrolysis is carried out so that the physical stability by the absence of crystallization of the sugars is obtained by the sole fact of the result of the enzymatic action.

During the hydrolysis is carried out in a pro¬ Duit the heating tank is subjected to ^UE does not violent constant stirring. To this end,

preferably at the bottom of the tank, the whole mass of the product having to be agitated to undergo the action of the lactase and to avoid the deposition of the lactose crystals and their crystallization between them.

Hydrolysis on concentrated product at a rate of dry matter as stated above allows optimum action of the lactase and the use of a relatively small amount of lactase.

After this operation, in the tank, the product is mixed with the additional products as mentioned above. The stirring speed of the product being mixed is adapted as a function of the nature of the products to be mixed depending on whether it is a question of obtaining an emulsion, in the case of fats, or a suspension or solution, protein matter.

The product is then stabilized and homogenized in a known manner in the liquid phase so as to obtain whatever the type of components added, an irreversible stability annihilating any physical separation.

A final over-concentration is then carried out up to a high level of dry matter which can for example be included in a range of 65 to 75% and which is preferably 72% to ensure the preservation of the product.

This over-concentration is preferably carried out in a thin-layer evaporator, at low temperature so as not to alter any of the components of the mixture, whatever their sensitivity to thermal shocks.

This over-concentration, although possible in conventional evaporators with falling flows, is desirable in a stirred thin film evaporator, for example of the commercial type dried under the brand "L'JWA", in fact, the residence time is shorter. that in the apparatuses with falling waves and thus the risks of reaction of "MAILLARD" with browning and degradation of the proteins (lysine in particular) are practically nonexistent.

In addition, according to the invention, the final concentration on a stirred thin-layer evaporator makes it possible to save energy in sensitization.

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/ •. IPO After concentration, the product is subjected to immediate cooling to a temperature of the order of 20 ° C. by means of a thin-layer exchanger.

It should be noted that the order of operations of the above process comprising, preconcentration, hydrolysis, mixing of additional products, stabilization and homogenization and final concentration is not absolute.

It is possible to proceed in a different order such as, for example, the preconcentration, hydrolysis, final concentration, mixing of additional products and physical stabilization.

Transformation by hydrolysis is used to obtain, thanks to the very good solubility of sugars, by comparison with lac¬ tose, a concentrated product with a very high dry matter content which is physiologically stable and a concentrated product having a high osmotic tension which protects the product against any bacterial activity without recourse to additives for this purpose or conservation.

The composition of the milk replacer given on page 6 corresponds to a product produced by this process.

According to the process, the finished product is in pasty form. By this method, the last ^'part of water of the base product was not eliminated, allowing an energy saving of the order of 30 to 40% with respect to the manufacture of powder and components n 'have not undergone thermal shock capable of denaturing them, case of serum pro¬ proteins in powder manufacturing.

In addition, the pasty product is more easily diluted in lukewarm water.

The lacto-replacer according to the invention and its manufacturing methods can receive arrangements and variants in the field of technical equivalents without departing from the scope of this patent.

* 'WIPO

Claims

1. Lacto-replacer; or milk substitute product intended for the feeding of polygastric or monogastric animals before weaning obtained from milk or milk by-products characterized in that it is partially delactosed, that it has a rate of minimum and active reduced lactose, a share of glucose and a share of galactose, quantitatively superior to those which would be obtained by natural digestion of pure lactose and that it is free from toxic bodies and biologically stabilizing antiseptics, the said product being however biologically stable ..

2. New lacto-replacement product or milk substitution product intended for feeding polygastric or monogastric animals before weaning, obtained from milk or dairy sub-products characterized in that it is partially lactose-free, that it comprises a part of galactose, a part of glucose and a proportion of lactose associated with fats of vegetable or animal origin and / or with liposoluole or water-soluble vitamins and / or materials proteins of plant or animal origin and / or mineral salts and vitamin mineral components.

3. New lacto-replacement product or milk substitution product according to R1 and R2, characterized in that the proportion of lactose is less than the active lactase capacity of the animals.

4. New lacto-replacement product according to claims 1, 2 and 3 characterized in that said lacto-replacement is a concen¬ tré with a very high dry matter content physically stable and pre¬ feeling a high osmotic tension.

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