FI96377C - Use of lactate in feed to increase protein: fat ratio in milk - Google Patents

Description

96377

Use of lactate in feed to increase the protein: fat ratio of milk

The invention relates to the use of lactate in ruminant-5 feed to increase the protein: fat ratio of milk.

Milk protein is now the most important ingredient in milk in most developed countries. High protein content is especially important in cheese milk because it increases cheese yield. Milk protein has become a 10 more important ingredient than milk fat, e.g. for nutritional reasons. Indeed, overproduction of milk and a reduction in the consumption of milk fat have led to large surpluses of milk fat, especially in the EC. This overproduction of milk fat is straining the economies of both milk producers and states. For this reason, the weight of protein in producer prices for 15 milk has recently been significantly increased in many countries.

Efforts have been made to change the protein-to-fat ratio of milk in the desired direction, mainly through animal breeding. On the feeding side, the main aim has been to avoid feeds 20 that are known to increase the fat content of milk. In contrast, there is little information on feeds that increase the protein-to-fat ratio of milk. In ruminants, the formation of milk fat is very significantly affected by the volatile fatty acids formed in the rumen during the breakdown of the feed and their ratio; 25 teas. From volatile fatty waxes formed in cow rumen, butyric acid is the main precursor of milk fat. Propionic acid, in turn, has been found to reduce milk fat and increase milk protein formation (e.g., THOMAS & CHAMBERLAIN, in: Recent Advances in Animal Nutrition-1984 (ed. Haresign, W. & Cole, DJA), pp. 219-243). .

Butterworths. London, and THOMAS & MARTIN, In: Nutrition and Lactation in the Dairy Cow (eds. Garnsworthy, P.C.), pp. 97-118. Butterworths. London. (1988), (cf. Table 1). Increased propionic acid production increases the protein content of 35 milk due to a) concomitant decrease in rumen acid production, b) increased hepatic glucose production, resulting in greater amino acid savings in milk protein synthesis, and c) possibly causing changes in insulin secretion (cf. THOMAS & CH). BERLAIN).

Table 1.

Summary of the effects of acetic, propionic and butyric acids infused on rumen on milk composition 10 Infusion change (% of control)

Milk yield Fat content - Protein content

Acetic acid +8.3 (1.8) +8.9 (1.9) -1.2 (0.8)

Propionic acid -1.6 (2.6) -8.3 (1.2) +6.5 (1.3)

Butyric acid -4.9 (3.1) +14.2 (4.0) +2.2 (0.8) 15

The standard deviation is shown in parentheses.

The function of the rumen depends largely on the complex interaction of feed quality and composition with the prevailing microbial composition and activity, which is very difficult to predict. This is further complicated by the fact that. rumen microorganisms are not only dependent on the composition of the feed but also on their interrelationships.

Whey is a lactose-containing surplus product generated in cheese production, which is e.g. has been used as feed. When cows are fed either whey or lactose, the proportion of butyric acid in the rumen increases and the proportion of propionic acid decreases accordingly (e.g., SCHINGOETHE, In: Upgrading Residues and By-products for Animals (ed. Huber, 30 JT), pp. 77-98. CRC -Press. Florida. (1981) and THIVEND & EHOUINSOU, Proc.Nutr.Soc., 36,73A). As a result of the increased formation of butyric acid, the fat content of the milk has also increased, which is not desirable.

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Whey can be made from whey by fermentation. Industrially, lactate is prepared, for example, by the calcium lactate method, in which case the pH of the whey solution is adjusted by the addition of lime and the result is calcium lactate.

5 (BUCHTA, In: Biotechnology, Vol. 3 (eds. Rehm, H-J and Reed, G.) pp. 410-417. Verlag Chemie.Weinheim. (1983). And VESANEN, Dairy Industry 4/88).

It has now surprisingly been found that by using a lactate-containing feed it is possible to increase propionic acid 10 and reduce the formation of butyric acid and acetic acid in the rumen. As a result of these changes, the proportion of milk fat precursors decreases and, correspondingly, the proportion of precursors required for milk protein formation increases, leading to the desired increase in milk protein: fat ratio.

The invention thus relates to the use of lactate in feed at a concentration of at least about 2% by weight of the total amount of feed eaten to increase the protein: fat ratio of milk in ruminants. Ts. the protein: fat ratio of ruminant milk can be improved by feeding the animal a feed containing lactate-20. Such feed has also given good results in practical palatability tests.

The lactate may be any physiologically acceptable lactate, such as, for example, ammonium lactate, sodium lactate or calcium lactate. Preferably lak-. 25 guarantee is calcium lactate. The use properties of lactate can be further improved by granulating it or a mixture containing it, which facilitates its handling and administration.

Lactate is a relatively poor source of energy in the rumen, and for this reason it is advantageous to add other nutrients to the lactate-containing feed, e.g. a protein source, which can be e.g. milk-based product or oilseed meal. Preferably, the supplementary energy source contains milk protein and in particular is milk powder and / or casein hydrolyzate. Feed protein sources and their effects on microbial synthesis have been described e.g.

<4 96377 MIETETINEN & SETÄLÄ, Vol. 1. Brief Communication and Abstracts of Posters of the XXIII Int. Dairy Congress, Montreal, October 8-12, 1990, BRODERIC & WALLACE, J. Anim.

Sci. 66: 2233-2238 and ARGYLE & BALDWIN, J. Dairy Sci.

5 72: 2017-2027.

The protein utilization of a lactate-containing compound feed can be further enhanced by the addition of conventional rumen buffering agents used in the feed, such as NaHCO 3, MgO, KHCO 3 and K 2 CO 3 (ERDMAN, J. 10 Dairy Sci. 71, (1988) 3246-3266 and STAPLES & LOUGH Animal Feed). Science and Technology, 23 (1989) 277-303, Elsevier

Science Publishers B.V., Amsterdam). Preferably the feed contains sodium bicarbonate, i.e. NaHCO 3.

Lactate-containing feed, which increases the protein-to-fat ratio of milk in ruminants, is prepared by adding lactate to conventional feed. Preferably, the lactate to be added is prepared from whey in a manner known per se.

The ruminant diet usually consists of both coarse-20 feed and concentrate, which is usually given to a dairy cow in a ratio of about 40:60 to 80:20 (roughage: concentrate, dry matter). The roughage may be fresh or silage, and the concentrate may be, for example, barley, oats, rapeseed meal, etc. or industrially prepared concentrate. Lactate accounts for at least about 2% by weight and in particular 2-6% by weight of the total amount of feed. Preferably, the lactate is mixed with the feed. It is particularly preferred to first make a lactate feed mixture containing at least about 20% by weight and especially about 20-60% by weight of lactate. The most preferred lactate feed mixture contains from about 20% to about 60% by weight of lactate, from about 20% to about 60% by weight of a milk protein product and from about 20% by weight of a buffering agent. This lactate feed mixture is then mixed with the concentrate, e.g. in a ratio of 1 part lactate feed mixture and 3 to 4 parts concentrate-35 Hua, and fed to the ruminant together with a suitable amount of coarse feed, 1 atf l ΙΜι I · 4 «· 5 96377 sa roughage. In this way, the type of rumen fermentation can be changed, in the desired direction, i.e. the milk protein: fat ratio can be increased and the utilization of feed protein can be made more efficient.

, The following embodiments illustrate the invention.

5 Example 1

An experiment in continuous fermenters, i.e. "artificial rumen" (MIETTINEN & SETÄLÄ, J. Agric. Sci. Finl., 61: 463-473), compared the effects of three milk-based feeds of different composition on rumen fermentation. The test feeds were added to the fermenters at about 10% of the total feed ration. The basic feeds were ground freeze-dried silage and barley. Silage accounted for 50% of the total feed ration and barley for 40%. The feed was added to the fermenters twice a day, for a total of 24 g / day. The feed was divided into six fermen-15 markets by drawing lots. The effects of feed on rumen fermentation were studied in two sets of experiments. Both trials began on Monday morning and ended on Friday afternoon. The results measured from the fermentor were calculated as the average of four samples from the last day of the experiment. Of these, the first sample was taken 20 before the addition of feed and the next three every hour after the addition of feed. Analysis of variance was used as a statistical test.

The composition of the feed is shown in Table 1.

25 Table 1. Composition of feed Cane- Barley Test feed 12 3

Dry matter, 90.5 90.6 96.1 94.3 93.0% of ca.

Ash 8.46 2.52 15.5 20.0 51.9 30 Crude protein. 12.3 13.5 16.1 14.5 15.6 6 96377

The ash contents of experimental feeds 2 and 3 were clearly higher than in experimental feed 1 due to the addition of minerals. More than half of the experimental feed 3 was mineral. However, differences in the ash contents of the experimental feeds had no significant effect on the amount of organic matter in the feed batches added to the fermenters. The ingredients of the experimental feeds are shown in Table 2.

Table 2

Ingredients for experimental feedingstuffs (%) 10 __________________________________________1________ 2 3

Whey powder 47.8 56.5 Low lactose whey. 32.5 30.0

Feed milk powder - - 20.0

Lactate - - 20.0 15 Casein hydrolyzate - - 0.5

Feed yeast - - 9.5

Wheat bran 14.0

Feed fat 0.9

Feeding lime 4.3 20 Magnesium oxide 0.5

Na bicarbonate - 10.5 16.2

Mono / dikalsiumfosf. - 3.0

NaCl - - 14.4 'Na hydrogen phosphate - - 19.4 25

The fermentation results of the experimental feed experiments in the artificial rumen are shown in Table 3. The total feed used in the experiments contained 50% silage, 40% barley and 10% experimental feed 1, 2 or 3.

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Table 3. Effect of experimental feeds on fermentation in artificial vines

Feed1} 12 3 p-value 5 VFa, mmol / l 89.7 96.3 89.6 0.337

Acetic acid, mol% 54.9 56.2 54.2 0.444

Propionic acid, mol% 23.2 23.2 25.7 0.180

Butyric acid, mol% 18.4 17.4 17.1 0.507 (C2 + C4) / C3 3.16 3.17 2.77 10 Ammonia, mmol / l 6.4 7.0 7.8 0.213 0 Silage: barley : dog food, 50:40:10

The proportion of propionic acid in the rumen fluid was highest in Experiment-15 with feed 3 containing lactate (Table 2). Lactate thus reduced the proportion of lipogenic volatile fatty acids (butyric and acetic acid) formed in the rumen relative to glycogenic fatty acid (propionic acid).

20 Example 2

In the next experiment, different lactate. the effect of levels on rumen fermentation in artificial rumen. The experimental arrangements were similar to Example 1. The experimental feed was added to 20% concentrate of barley-oat mixture 25 (50:50). 13 g of lyophilized silage and 13 g of lactate-containing concentrate were added to the fermenters daily. The results were statistically analyzed using variance analysis and Tukey's test for comparison of means.

The composition of the freeze-dried silage was: Dry matter 95.27%, ash 7.23% ka and Crude protein 14.13% ka. The ingredients of the experimental feeds are shown in Table 4.

8 96377

Table 4. Ingredients for experimental feed (%)

Dog food 123

Milk powder 39.5 59.25 19.75

Casein hydrolyzate 0.5 0.75 0.25 5 Lactate 40 20 60

Sodium bicarbonate

The composition of lactate-containing feeds is shown in Table 5.

10

Table 5. Composition of lactate-containing concentrates.

12 3

Dry matter,% 94.6 94.7 94.3 15 Ash,% 7.8 7.6 8.4

Crude protein,% ka 14.7 15.6 14.0

The effects of feeds with different lactate levels on rumen fermentation are shown in Table 6.

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Table 6. Effects of experimental feed on rumen fermentation

Feed υ 123 p-value VFA, mmol / 1 126.2 123.4 113.6 0.683 5 VFA, mol%

Acetic acid 58.4 58.6 55.6 0.316

Propionic acid 23.9 '25.1b 28.0C 0.012

Butyric acid 14.6 13.2 13.5 0.695 (C2 + C4) / C3 3.06 2.86 2.47 10 Valeric acid 3.12 3.14 2.93 0.834

Ammonia, mmol / l 8.7 8.9 7.1 0.733

Microbial-N, 2) mg / day 330 373 369 0.013 g / kg sulav.org.ain. 26.9 '31.8b 31.5b 0.026 15 -------------------------------------- ----------------------------------------- Silage: barley-oat mixture: dog food 50:40:10 2) calculated from the averages of days 3 and 4; the means marked with different letters differ significantly (p <0.05) from each other 20

The proportion of propionic acid was significantly (p <0.05) highest in experimental feed 3, which contained the most lactate. The ratio of lipogenic volatile fatty acids (C2 + C4) to propionic acid was lowest in the 25 calcium-rich feeds.

Example 3

The next step was to examine lactate in an in vivo digestibility test. The purpose of the experiment was to investigate the effects of partial lactate replacement of rumen 30 on rumen fermentation and rumen microbial production. 5 rumen and small intestinal fistinated bulls were used as experimental animals. The experiment was performed as a change-over experiment with two 21-day periods. The basic feeding was silage barley and the feeding level was 70 g ka / kg W0.75. The animals also received 150 g / day of mineral. 5 In experimental feeding (KOE) animals, 0.6 kg of barley was replaced by experimental feed, corresponding to an average of about 24% of the concentrate. Animals on control feeding (KONTR) received the above basic feeding, but part of the barley was replaced with rapeseed meal to equalize nitrogen intake. 10 The roughage: forage ratio was 60:40. The experimental model is shown in Table 7.

Table 7. Experimental model

Animal 15 Section 1 2 3 4 5

I KONTR KONTR KOE KOE KOE

II TISSUE TISSUE CONTROL CONTROL CONTROL

The ingredients of the experimental feed are shown in Table 8.

20

Table 8. Experimental feed ingredients (%)

Milk powder 19.75 25 Casein hydrolyzate 0.25

Lactate 60

Sodium carbonate 20

The chemical composition of the feeds is shown in Table 9.

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Table 9. Chemical composition of feed (g / kg) Silage Barley Rapeseed meal Test feed

Dry matter, 246 870 883 877 g / kg 5 Ash 85 24 79 369

Nitrogen 20.3 21.2 56.7 21.4 NDF 555 182 299 ADF 309 46 211 10 The pH of silage was 3.92 and it contained lactic acid 24 g / kg ka, acetic acid 12 g / kg ka, butyric acid 0.8 g / kg ka and 43 g / kg of total ammonia nitrogen and 435 g / kg of soluble nitrogen.

Organic intake was slightly lower in experimental budgets compared to controls (5060 vs. 5300 g / 24 h, p <0.01). This was due to the higher ash content of the experimental feed barley (Table 9). The rumen digestibility of organic matter was slightly lower in the experimental diets compared to the control (apparent digestibility 0.543 vs. 0.594, p <0.05).

20 This was mainly due to higher microbial synthesis in experimental diets. The rumen fermentation results are shown in Table 10.

12 96377

Table 10. Rumen fermentation results CONTRACT TEST Labeling v0 pH 6.33 6.69 ***

Ammonia-N, 8.29 7.21 * 5 mmol / l VFA, mmol / 1110.2 107.4 * VFA, mmol / mol,

Acetic acid 681 661 **

Propionic acid 136 168 *** 10 Butyric acid 158 144 * (C2 + C4) / C3 6.17 4.79

Valeric acid 12.9 14.4 *

Microbial N

g / kg OMADR2) 16.3 21.0 * 15 ------------------------------------- ---------------------------------------- 0 * = p <0.05, ** = p <0.01, *** = p <0.001; 2) OMADR = organic matter seemingly melted in the rumen

As in in vitro experiments, the lactate 20-containing experimental feed increased propionic acid and decreased the proportions of acetic and butyric acid in the rumen fluid, thereby reducing the ratio of lipogenic volatile fatty acids to propionic acid. The pH of the rumen fluid was also higher with the experimental feed diets than with the control feeding (Fig. 1). Higher rumen pH promotes the utilization of roughage in ruminants. The higher pH is probably most affected by the sodium bicarbonate used as a buffer in the experimental feed. The ammonia content of the rumen fluid was lower (Fig. 2) and the efficiency of microbial synthesis was higher with experimental feeding (tau-30 lock 10). Better microbial synthesis is likely to be: l; tttit Crying M i «i i i * 13 96377 affected both the higher pH of the rumen and the amino acids and peptides contained in milk powder and casein hydrolyzate. The lower ammonia content of the rumen fluid and the more efficient * microbial synthesis indicate a more efficient utilization of feed nitrogen in experimental feeding.

Claims (6)

96377 1. Use of lactate in feed at a concentration of at least about 2% by weight of the total amount of feed eaten to increase the protein: fat ratio of milk in ruminants. Use according to Claim 1, characterized in that the lactate is used in combination with a rumen buffering agent, preferably sodium bicarbonate. Use according to Claim 1 or 2, characterized in that the lactate is used in combination with milk protein. Use according to Claim 3, characterized in that the milk protein is milk powder and casein hydrolyzate. Use according to Claim 1, characterized in that a mixture is used which contains 20 to 60% by weight of lactate, 20 to 60% by weight of product containing milk protein and 20% by weight of sodium bicarbonate. Use according to Claim 1, characterized in that the lactate is used in granulated form. • · • II · 'IIM I MI I I UI. . „96377 •