FR2487173A1 - Chlorinated fats to voluntary limit feed complement intake - by cattle and other ruminants, may also contain meat or fish meal, di:ammonium phosphate or ammonium sulphate - Google Patents

Abstract

Compsn. contg. a chlorinated fatty substance is claimed, which contains sufficient bound chlorine so that when it is added to a feed complement it limits the ingestion of the complement by ruminants and limits feed consumption. The compsn. may also contain other substances which limit complement ingestion, such as flesh (e.g. fish) or meat meal, diammonium phosphate, ammonium sulphate or their mixts. The bound chlorine content of the fatty substance is pref. 0.2-7.0 wt.%, pref. above 0.5 wt.% partic. 0.9-1.5 wt.%. The fatty substance is usually animal or vegetable fats, which when chlorinated have pH 4.0-7.0. It is economic, when feeding cattle and other ruminants, to limit feed complements (proteins) to the amounts necessary to give good wt.gain or retention. This usually implies controlled rationing, to avoid the cattle eating more complement than is necessary. The present invention allows free-access by the cattle to the complement and automatically regulates the amount ingested.

Description

 The present invention relates to a composition for limiting the amount of food ingested by ruminants, as well as a method for applying this composition and, in particular, the invention relates to a fat having the effect of limiting the amount of food ingested and which is included in a supplement to cattle feed in order to achieve an economical and efficient way of achieving automatic or free, self-service type feeding of cattle.

 When animals, and in particular cattle, graze for food, it is often very advantageous, from an economic point of view but also for convenience, to feed the cattle automatically or freely, which means that a supplement to the 'Livestock feed is offered to the latter for free feeding without the farmer or operator of a ranch or large pasture having to periodically provide a rationed amount of this supplement every day. , a disadvantage of automatic or free feeding of animals such as livestock is that animals tend to eat too much of the food supplements and, therefore, ingest larger amounts of supplements than would be fully necessary to acquire or maintain an appropriate weight. This results in an additional expense for the farmer since he must provide non-essential quantities of supplement or protein to be ingested in association with sources of coarse fodder such as grass or straw.

 It is therefore desirable to limit the ingestion of the food supplement or of the proteins to an amount which is the appropriate amount necessary for gaining or maintaining weight, without the animal consuming more than it needs. The prior art has incorporated salt or gypsum into the food supplement or proteins in order to control or limit the consumption of the supplement to a prescribed amount. However, a disadvantage of using one or the other of these compounds to control the consumption of the supplement and to obtain an effective composition for free feeding is that these two materials have little nutritional value and must be mixed in large amounts of supplement to reduce consumption. For example, one part of salt is usually needed for three parts of protein or feed supplement to reduce daily consumption of livestock to the desired amount. Another disadvantage of using these materials is that salt poisoning of animals can occur if water is not available to them at will.

 U.S. Patent No. 3,669,676 provides a solution to the above drawbacks and describes a composition for limiting the amount of feed ingested by livestock. This composition comprises a mixture of fish oil, ammonium sulphate, diammonium phosphate and flesh or meat flour. This mixture can be added to a feed supplement which can then be offered, in combination with a source of roughage such as grass or straw, to livestock for free feeding.

The combinations of these materials help to supply the nutritive substances whose presence is required in the food supplement and also to effectively limit the intake of this supplement to a prescribed amount. If this composition has proven to be extremely interesting and effective as an ingestion limiting agent, the availability of certain constituents of the mixture, as well as the continuing need for other limiting agents which can effectively limit the ingestion and contribute to the nutritional properties. supplement, required the development of the composition of the present invention intended to limit the management of food or food supplement.

 The present invention provides a composition, in particular a fat, intended to limit the ingestion of food and which can be added to the food supplement intended for ruminants such as cattle in an amount effective to limit the amount of food ingested, so as to control this ingestion and to propose a means allowing feed in "self-service" of the cattle without excessive consumption of the supplement. The composition of the present invention, intended to limit the ingestion of food, comprises a chlorinated fat having a content in combined chlorine effective in limiting the ingestion of a food supplement, this content usually being between approximately 0.2 and 7% of the weight of the fat with a minimum preferred proportion of combined chlorine of at least 0.5% by weight approximately. This chlorinated fat can be used separately as a limiting agent for the ingestion of a food supplement by cattle, or it can be combined with at least one other ingredient for limiting this ingestion, such as meat or diammonium phosphate or ammonium sulfate, and be added to a supplement in order to exert a limiting effect on its ingestion.

 If the chlorinated fat is used as the only ingredient intended to limit the ingestion of food, it is normally used in the food supplement in an effective proportion to limit this ingestion, typically in a proportion of at least 1.0% by weight. approximately and preferably in a proportion of between approximately 1.5 and 16% by weight according to the degree desired for the limitation or control of the ingestion. If the fat is used in combination with other intake-limiting agents, such as a material selected from meat or meat meal, diammonium phosphate, ammonium sulfate and combinations thereof, it may also be used in the above proportions in food.

 Chlorinated fat is in itself entirely satisfactory for limiting the ingestion of a feed supplement intended for livestock. However, its use in combination with the other intake-limiting agents described above may be desirable in some feeding programs due to the large possible variations in the environmental conditions under which livestock may have to feed. , as well as a reason that the additional limiting agents also contribute to the nutritional properties of the food supplement.

The present invention therefore aims to provide
a composition which limits the ingestion of a food supplement to a predetermined amount in order to allow free, or self-service, feeding of the ruminants, and
- A process for limiting the quantity of feed supplement ingested by cattle, process according to which this cattle is offered, in free choice, a composition comprising a fat intended to limit food intake and which, effectively, controls and limits the ingestion of a food supplement by cattle.

 According to the present invention, a composition has been developed capable of limiting, to the quantity necessary for maintaining an appropriate weight of livestock, the consumption or ingestion of food supplements. The quantity of food supplement ingested by livestock will therefore vary according to the type of animal as well as according to the ambient conditions in which these animals are kept, and the mention of the exact quantity ingested is not intended to limit this invention, although it is generally considered that an amount of feed supplement the ingestion of which is desirable is less than about 2.7-3.2 kg of supplement per head of cattle per day and preferably less than about 1.8 kg of supplement per head of cattle per day, a range which is preferred especially for the quantity ingested being between approximately 0.9 and 1.8 kg of supplement per head of cattle and per day. The quantity ingested will generally be the quantity of food supplement necessary for the maintenance of an appropriate weight as well as for the most efficient use of food by the animal.

 The composition intended to limit the ingestion of food according to the present invention (and which will sometimes be called hereinafter "diet limiting composition") comprises a chlorinated fat having an amount and a combined chlorine content which can effectively limit ingestion of a food supplement, this proportion usually being between approximately 0.2 and 7.0% of the weight of the fat with a minimum preferred proportion of at least approximately 0.5% of reacted chlorine. minimum level of fat chlorination will ensure a limitation of food intake which will usually correspond to less than 2.7-3.2 kg of supplement per head of cattle per day, although the exact amount varies, although understood, depending on various factors such as the environmental conditions for food as well as the type of animal or its general state of health.

Preferably, the chlorinated fat that is used in the present invention has a minimum proportion of combined chlorine at least equal to about 0.5% of the weight of the fat and this content of combined chlorine will typically vary between about 0, 9% and a proportion as high as 3.7% of the weight of the fat. The range of the most preferred combined chlorine content for dietary supplement intake is between
0.9 and 2.7 kg of supplement per head of livestock and per day corresponds to a combined chlorine content
lying in the fat between about 0.9
and 1.5% of the weight of this fat.

As used in this invention
tion, the expression "fat content in
combined chlorine is intended to denote chlorine
present in fat, which is combined with it or
reacted and what comes from the chlorination of this
fat by a suitable chlorinating agent. The
combined chlorine can also be described as
being in a non-ionic state, which due to the fact
that the chlorine has reacted with the fat or has
combined with it means that the chlorine will not be
normally removed from fat not a sim
full extraction using an aqueous type medium or
ionic whatever, in fact, chlorine can be removed
or converted to an ionic form by hydrolysis
moderate alkaline fat content.

The content of fat in chlorine
combined according to the present invention, is measured
typically by an analytical procedure which
call for moderate hydrolysis, by an alca substance
line, chlorinated fat to transform
chlorine thus present in mineral chloride, form in
which it can be measured in total chloride, which
represents the proportion of combined chlorine as well
that free chlorine which is also present but
in the non-combined state in the fat. The
free chlorine is then measured separately by extrac
tion of a fat sample by
free chlorine passes into the aqueous phase
and, after determining the proportion of chlorine
present in the aqueous phase, we subtract, pro
portion of total chlorine, the proportion thus calculated
of free chlorine to obtain the proportion of chlorine
combined (measured as chloride) of fat.

 The chlorinated fat which is used in the present invention, as the only material intended to limit the ingestion of the food supplement or in combination with other ingredients having the same effect of limiting the diet, is obtained by the chlorination of any type of fat by a chlorinating agent at an elevated temperature. The particular type of fat or oil is not fundamental to the practice of the present invention, and various types of animal or vegetable fats or oils are suitable as the starting material for the production of the chlorinated fat of the present invention. For example, typical un saponified fats which are incorporated into food supplements and which are suitable for use in the present invention include tallow or yellow fat as well as other types of animal fat. Various non-saponified vegetable oils, such as palm kernel oil, coconut oil, soybean oil, cottonseed oil, and mas oil are also suitable and, therefore, the The present invention is not intended to be limited to a specific type of grease or oil which can be chlorinated, according to the present invention, to produce the material with food limiting effect.

 The fat of the present invention, endowed with this effect, is obtained by the reaction of an animal or vegetable fat with a chlorinating agent at an elevated temperature and for a time sufficient for the fat to be obtained. a combined or reacted chlorine content which is between approximately 0.2 and 7.0% by weight and preferably at least approximately 0.5% by weight or between 0.9 and 3.7% by weight of this fat. Higher proportions of combined chlorine can be achieved in a fat, depending on the amount of chloride available for the reaction in the agent used for chlorination or according to the type of fat that is used and the reactive sites present. on the fat and allowing this chlorination.

It is envisaged to include in the context of the present invention such high proportions of combined chlorine insofar as it is possible to dilute up to the proportion of combined chlorine desired for controlling food consumption by livestock . The exact temperature and time applicable during the chlorination of the fat is not fundamental to the practice of the present invention, since the proportion of combined chlorine will depend more on the theoretical amount of chloride available for the reaction and the type of fat. as well as how the reaction is carried out. In other words, if the reaction takes place in a tightly closed container to prevent loss of the bodies to react during heating of the fat and chlorinating agent , a higher proportion of combined chlorine can be reached under the same temperature and time conditions, which does not result in recycling of the chlorinating agent.

Typically, and if desired, increased reduced pressure can be used to decrease the fat chlorination temperature or to decrease the time for the chlorination reaction of that fat.

Typical and preferred conditions for the chlorination of the grease according to the invention include temperatures in the region of 1270 ° C. or higher and a chlorination time of at least approximately 30 min, a preferred time being approximately 180 min, at pressure atmospheric.

The actual duration of the reaction is not fundamental for the food limiting properties characterizing the fat of the present invention, since this time will depend entirely on the amount of fat and the type of chlorinating agent thus than the specific temperature applied.

However, and typically for industrial purposes, the mixture will be heated to a temperature such that the required combined chlorine content is reached as quickly as possible.

 The present invention is not intended to be limited by the indication of the specific types of agent which may be used for chlorination, and various materials suitable for the chlorination of organic materials and in particular fats are intended to fall within the scope of the present invention. Typical materials that can be used include chlorine, organic chlorine compounds, or hydrochloric acid. A preferred material which can be used as the fat chlorinating agent of the present invention is hydrochloric acid. If desired, various materials or catalysts intended to improve can also be added in the required amounts. reactivity like ZnC12 or H2S04. The typical proportions of hydrochloric acid which can be used to chlorinate the fat of the present invention will obviously depend on the theoretical amount of chlorine available for the reaction and therefore on the concentration of the acid which is used. . However, if concentrated hydrochloric acid is used as the chlorinating agent, this agent will typically contain a weight proportion of 36 to 38% hydrochloric acid, so typical proportions of hydrochloric acid that can be used for chlorinating the fat of the present invention are at least about 0.6% of the weight of the fat or are preferably between about 4 and 10% of the weight of the fat. The exact amount of agent usable for chlorinating the fat of the present invention can conveniently be calculated according to the theoretical proportion of chlorine present in this agent and according to the reaction time and temperature, and the present invention is not intended to be limited. by indicating the specific quantities or conditions applicable to this reaction.Typically, it is preferred to use a proportion of hydrochloric acid of approximately 4% by weight and to carry out the chlorination reaction at a temperature of approximately 1270C for approximately 1 to 3 h during which a fat content of approximately 1.3-% of combined or reacted chlorine is usually obtained.

After the chlorination of the fat, it is advisable, for a better understanding of the present invention, to describe the analytical procedure below and which is intended to allow a convenient measurement of the proportion of chlorine, combined or having reacted, present in fat after chlorination with an ionic chlorinating agent such as hydrochloric acid. The following procedure measures the total chlorine in the fat which, of course, represents the total proportion of chlorine present in the fat, both in the combined state and in the unreacted state. carry out a separate determination of the free chlorine in the fatty matter, and the proportion of combined chlorine is determined by the following relationship
Proportion of total chlorine (chloride) - free chloride = combined chlorine.

Here are details on the analysis of total chlorine (chloride) of fat
Reagents 1. ethanol 2. hexane - n-hexane of reactive quality 3. 50 t solution of potassium hydroxide; 50g
reactive grade potassium hydroxide (KOH),
which is supplemented with deionized water to a volume
100 ml 4. nitric acid - concentrated nitric acid
Equipment: 1. water bath that can reach temperatures including
its between 550 and 650C.

2. hot plates 3. reflux condensers 4. suitable tubing 5. 250 ml flasks for boiling 6. annular supports and clamps 7. balance to be loaded from above, accurate to 0.01 g 8. 250 ml beakers 9. 250 ml separating funnels 10. 100 ml graduated cylindrical cylinders 11. beads to facilitate boiling 12. 200 ml or one dimensional volumetric flasks
suitable 13. cold water (100 t 50C) to circulate in
condensers 14. separable or disposable funnels 15. Whatman No. 40 filter paper; 11.0 cm 16. pH meter 17. bars for a magnetic stirring device
Fat sampling procedure 1. Liquefy the fat sample in a
bain-marie at 550 - 650C 2. shake the sample thoroughly by hand
until it looks homogeneous.

3. weigh 2 gr 0.01 g in a 250 ml flask for the
determination of total chloride according to what is de
crit below. Weigh separately 15 g - 0.01 g in a
250 ml beaker for chlorine determination or
free chloride, as shown below
Determination of total chlorine 1. 30 ml of ethanol, 5 ml of 50% KOH are introduced and
a few beads to facilitate boiling in
250 ml flasks containing the 2 g sample of
fat.

2. the condenser cooled by cold water is fixed,
heats until moderate boiling and then at reflux
for 15 min 3. the samples thus heated are cooled in rin
drying the condenser with deionized water.

4. transfer the samples with deionized water
lons in a 250 ml beaker.

5. the concentrated nitric acid is adjusted
Sample pH at 6.0 - 0.5.

6. if necessary, the sample is cooled to
Room temperature.

7. the sample is filtered through filter paper
Whatman nO 40 in a volumetric dimen balloon
suitable, rinse the beaker and the paper
filter with deionized water.

8. add water to the flask to complete
the volume and the necessary dilutions are made
for the titration, and the free chlorine is determined com
indicated to me below.

Determination of free chlorine (or chloride) 1. to the sample of 15 g of fat in a
250 ml beaker, 50 ml of hexane are added and
transfer to a 250 ml separating funnel.

2. an additional 50 ml of hexane is added to the beer
expensive and we repeat the transfer.

3. the beaker is rinsed with 100 t 1 ml of distilled water
and transfer to the separating funnel.

4. cap the separating funnel and shake it
rant 1 min.

5. leave to stand for phase separation and
the aqueous phase is collected to determine the
chlorine content as shown below.

Determination of chlorine or chloride content
Reagents 1. nitric acid-acetic acid: to 10 ml of ni acid
concentrated stick and 160 mi of glacial acetic acid,
deionized water is added to achieve a
volume of 400 ml.

2. gelling reagent: 0.62 g of ge is dissolved
Latin in 100 ml of hot deionized water. We con
serve in the refrigerator, but let the solution stand
warm up to room temperature before heating
that use.

3. titrated reserve solution. Weigh 1000 g of chloride
of sodium, previously dried at 1100C for 1 h and
cooled in a desiccator for 1 hour, in a ball
lum volume of 1000 ml and complete with
water to the desired volume.

Equipment 1. Aminco chloride automatic titration device
Cotlove Co.

2. vials for titration 3. volumetric pipettes of assorted dimensions
Procedure 1. prepare a blank test by placing 4.0 ml of water
deionized into the titration flask, add 1.0 ml
nitric acid / acetic acid reagent and 4 g of
gelatin (use at least two blank tests).

2. prepare a blank test by placing 4.0 ml of cha
that titrated solution, which was prepared from
the standard solution of reserve so as to contain
in fact 10 millionths, 25 millionths, 50 million
nths, 100, 150 and 200 millionths, in vials
for titration. Add 1.0 ml of nitri acid reagent
as / acetic and 4 drops of gelatin in each vial.

3. prepare each unknown sample by placing 4.0 ml
of each sample in a titration flask and
then adding 1.0 ml of the nitric acid reagent /
acetic and 4 drops of gelatin.

4. put the vial in position and turn the switch
to put it in position n01. The agitated
tor starts to operate and the indicator needle
must be within 10 to 30 s at a stable value
less than 5 VA.

5. set the stopwatch to 0.

6. set the adjustable needle to 10 A above the ai
guille indicator.

7. set the titration switch to position n02.

8. note the time corresponding to the end of the titration.

9. ensure that the samples are sufficiently di
read to match the values shown on the
control curve.

Preparation of the control curve 1. take 2 ml and 5 ml of the solution with a pipette
titled reserve and place them in balloons vo
200 ml separate lights. Add to volume
wanted by adding deionized water and shake well.

This gives work witnesses comprising 10 and
25 millionths, respectively.

2. pipette 5 ml, 10 ml, 15 ml, 20 ml and
25 ml of the stock solution, and place them in
100 ml separate volumetric flasks. Completed
ter to the desired volume by addition of deionized water and
shake well. This gives witnesses to the story
yielding respectively 50 millionths, 100 millionths,
150 millionths, 200 millionths and 250 millionths
my.

Calculations
The calculations can be carried out by hand by preparing a concentration graph as a function of the titration time (in seconds). The graph gives a linear relationship between the titration time and the concentration, so the concentration of the unknown samples can be determined by extrapolating the graph.

 Total chlorine minus free chlorine or chloride gives the amount of combined, or reacted, chlorine in the fat. The description of the above analytical procedure is not intended to limit the process of the present invention but quite simply to illustrate an analytical procedure suitable for measuring the combined chlorine content which is obtained according to the process. the present invention.

 If the chlorinated fat is used with other diet limiting agents, such as ammonium sulfate, the composition having a diet limiting effect will contain enough ammonium sulfate for the food supplement to which this composition is added contains about 0.1 to 5% by weight of ammonium sulfate, although, preferably, the proportion of ammonium sulfate can be varied between 1 and 4% to obtain a preferred level Restriction of Feeding When Ammonium Sulfate is Used in Combination with Preferred Amounts of Other Ingredients of this Feeding Limiting Composition. The type of ammonium sulfate that can be used in the present invention is is not fundamental for its implementation, and it can generally be of any type considered suitable for food purposes.

 The composition of the present invention, intended to limit the ingestion of food, can also contain enough diammonium phosphate so that the food supplement to which the composition is added contains between about 0.1 and 5% by weight of diammonium phosphate. The preferred amount of diammonium phosphate which can be added corresponds to a proportion of between about 2 and 5% by weight in order to obtain the preferred level of feeding-limiting effect, when using diammonium phosphate combined with preferred amounts of other ingredients of the feed composition. Likewise, the present invention is not limited by the type or purity of the diammonium phosphate which can be used, and in fact any source of this material, normally considered suitable for food purposes, can be used in the present invention. The diet limiting composition according to the present invention may also contain, if desired, an ingredient such as meat or meat meal or its equivalent, dry minced meat waste or meat by-products or meat, in an amount such that the food supplement to which the present composition is added contains approximately 0.1 to 20% by weight of this flesh or meat flour. Preferably, the proportion of the flesh or meat flour can vary between 3 and 17% of the weight of the food supplement to also reach the preferred level of food limitation, when this flour is used in combination with the preferred amounts of the other ingredients of the food limitation composition .

 The composition of the present invention intended to limit the ingestion of food can be added to the food supplement or, if more than one such food-limiting agent is used, the individual constituents of this composition can be separated, mixtures and combined or individually incorporated into the food supplement. In addition, the food supplement to which the compositions of the present invention are added may be any food material generally intended to meet all of the nutritional requirements of the animal, except, in the case of livestock, the various sources of fodder considered necessary for proper nutrition. Therefore, the food supplement to which the composition of the present invention can be added will consist of the various cereal seeds which can be classified especially among farinaceous or proteinaceous cereals as the case may be. Among the suitable proteinaceous materials, mention may be made of vegetable protein materials such as soybeans, cottonseed or peanuts. These materials are considered to be highly usable sources of protein for animals. Similarly, various farinaceous materials that contain a lower percentage of protein can also be used since they also help meet protein requirements than the it must be found in the food supplement and, among the suitable materials, mention may be made of cereals such as corn, sorghum, alfalfa or various materials derived from wheat or wheat by-products. If desired, food supplements can additionally contain a variety of non-protein nitrogen containing materials that ruminants use specifically and convert to microbial or organic proteins.

The addition of this type of material is an efficient and inexpensive way to introduce nitrogen into the feed of ruminants.

 The food supplement will also typically contain various mineral materials considered essential for animals such as livestock, as well as various vitamins, fat-soluble or water-soluble, which are typically added to food supplements to obtain a complete nutritional balance.

 Another ingredient usable in the present invention consists of various drugs. that can be added to the supplement, to fight diseases or to improve yields. Materials of this type include additives such as antimycotics, bacteriostats, hormones, etc.

 To obtain the most effective results, cattle are provided with the feed supplement associated with various sources of cellulosic fodder such as grass, straw or silage, and the present invention is not intended to limit indication of any specific sources of fodder to be used in combination with the food supplement containing the compositions of the present invention, intended to limit feeding. It will be understood that the choice of the particular source of fodder which can be used in the present invention will generally be dictated by the local availability of the various crops generating fodder. The supplement containing the food-limiting composition according to the present invention, and which is intended to give a food supplement or to provide proteins, can be provided in any way and in any form considered suitable for the feeding of animals like cattle. For example, the supplement containing the composition of the invention, intended to limit food, can be presented in the form of flour or porridge, or else shaped into pellets or cubes or else can be compressed into large blocks and offered cattle grazing on pasture or paddock. However, it is preferred to provide or administer the supplement containing the composition of the invention in the form of flour or porridge, so that cattle can easily and freely access this feed. It is believed, although this is not considered herein invention as being a determining or limiting factor, that the properties of limitation of the ingestion characterizing the composition of the present invention are more effective when the composition is supplied in the form of flour, as opposed to the supply in the form of pellets or cubes.

 It is also preferred, although it is not intended to limit the practice of the present invention, to adjust the pH to a range between 4.0 and 7.0 to facilitate handling, if an acid chlorinating agent, such as hydrochloric acid, was used and had not been completely removed by distillation from the reaction mixture or by a similar option.

This adjustment avoids handling problems without harming the limiting properties of the diet with which the fat is endowed.

 To allow a complete understanding of the invention, the following examples are presented by way of illustration but not limiting of the various possible embodiments.

EXAMPLE 1
A chlorinated fat is prepared by adding 10% by weight of concentrated hydrochloric acid (to 36% HCl) to 1069 kg of bleachable tallow.

This mixture is heated for 4 h and 5 min until a temperature of 1270C is reached. The mixture is kept at this temperature for 3 h and the pH is adjusted to 5.2 with a sodium hydroxide solution. The analysis, by the procedure indicated above, of the combined chlorine contained in the chlorinated fat indicates a proportion of 1.36% by weight of combined chlorine. This fat is added in various proportions to the three dry food supplements described below
ABC supplement
Ingredient (% by weight) cracked sorghum 66.15 64.90 64.01 dehydrated alfalfa 5.00 5.00 5.00 cut wheat 1.00 1.00 1.00 1.00 soy flour 10.70 10.70 10, 70 calcium carbonate 1.40 1.40 1.40 dicalcium phosphate 5.10 5.10 5.10 salt 5.00 5.00 5.00 urea 2.90 2.90 2.90 mixture of vitamins and materials mineral 0.75 1.50 0.89 chlorinated animal fat 2.00 2.50 4.00
The supplements identified by "C" and "B" are supplied to 16 and 15 head of cattle, respectively, for 21 days. We measure average consumption.

 The supplements identified by "C" and "A" are supplied to 16 and 15 head of cattle, respectively, for 84 days and the average consumption is indicated, expressed in kilograms / head / day.

Here are the results
Complement Time (days) Number of cows consumed
A 84 15 1.23
C 84 16 0.50
B 21 15 0.36
C 21 16 0.32
EXAMPLE 2
The chlorinated fat produced according to Example 1 is added to a food supplement having the following formula
Ingredient% by weight cracked sorghum 65-, 89 dehydrated alfalfa 5.00 cuts of wheat 1.00 soy flour 10.70 calcium carbonate 1.40 dicalcium phosphate 5.10 salt 5.00 urea 2.90 vitamins and minerals 0.51 chlorinated grease 2.50
The above supplement is provided in two separate trials, to separate groups of 21 cows grazing native grass, for 71 days. Here is the average consumption, expressed in kilograms / head / day of the food supplement
Trial Number of cows Number of days Consumption
1 21 71 1.32
2 21 71 1.09
EXAMPLE 3
A chlorinated fat is prepared by adding 90.3 kg (10% by weight) of concentrated hydrochloric acid (36% HCl) to 903 kg of bleachable tallow. This mixture is heated for 7 hours until a temperature of 1270C is reached. The mixture is kept at this temperature for 3 h and the pH of the fat is adjusted to 5.3 with a sodium hydroxide solution. The analysis, by the procedure described above, of the combined chlorine in the chlorinated fat indicates a proportion of 2.17% by weight of combined chlorine. The fat is added to the dry food supplement indicated below.
Ingredient% by weight cracked sorghum 53, -63 dehydrated alfalfa 5.43 wheat cuts 10.00 soybean flour 13.59 dicalcium phosphate 2.40 salt 5.00 urea 2.80 vitamins and minerals 0.15 chlorinated fat 4 .00
The above supplement is supplied to livestock in 4 separate trials. Here is the average consumption, expressed in kilograms / head / day measured for each trial.
Trial Number of cows Number of days Consumption
average
1 6 12 1.50
2 6 5 1.13
3 7 5 1.63
4 7 4 1.45
EXAMPLE 4
A chlorinated fat is prepared by adding, to 908 kg of bleachable tallow, 92 kg (or about 10% by weight) of concentrated hydrochloric acid (36% HCl). This mixture is heated for 4 h and 15 min until it reaches the temperature of 1270C. The mixture is kept at this temperature for 3 hours and the pH of the fat is adjusted to 6.5 with a sodium hydroxide solution. The analysis, by the procedure described above, of the chlorinated grease indicates a proportion of 1.26% by weight of combined chlorine.

The fat, in a proportion of 4% by weight, is added to a dry food supplement corresponding to the formula described in Example 3. The supplement is provided, in two separate tests indicated below, and the average consumption, expressed in kilograms / head / day per test
Trial Number of cows Number of days Consumption
average
1 6 5 1.63
2 6 12 1.86
EXAMPLE 5
1365 kg of bleachable tallow are mixed with 54.5 kg (4% by weight) of concentrated hydrochloric acid (34.1% HCl) in a container which can be hermetically sealed to allow pressure to build up. The mixture is heated for 45 min to reach the temperature of 1270C and a pressure of 0.11 to 0.13 MPa. The mixture is maintained at this temperature and this pressure for 3 hours. The analysis, by the procedure described above, of the combined chlorine in the chlorinated grease indicates a proportion of 1.18% by weight of combined chlorine. fat to a dry food supplement corresponding to the following formula
Ingredient% by weight cracked sorghum 56.63 dehydrated alfalfa 5.43 wheat cuts 10.00 dicalcium phosphate 2.40 salt 5.00 soy flour 13.59 urea 2.80 vitamins and minerals 0.15 chlorinated fat 4, 00
The above supplement is supplied to 16 cows for 5 days, and the average consumption absorbed by the cows is determined. It is noted that the average consumption is, for this feeding test, 1.23 kg / head / day.

EXAMPLE 6
1362 kg of bleachable tallow are mixed with 54.5 kg (4% by weight) of concentrated hydrochloric acid (34.1% HCl) in a container which can be hermetically sealed to allow the pressure to rise during heating. The mixture is then heated for 1 hour to obtain a temperature of 1270C and a pressure of 0.11-0.12 MPa. The mixture is maintained at this pressure and temperature for 1 h and 10 min.

The analysis, by the procedure indicated above, of the combined chlorine in the chlorinated grease indicates a proportion of 1.11% by weight of combined chlorine. Then added, in a proportion of 4% by weight, this fat to a dry feed supplement corresponding to the formula described in Example 5. This supplement is supplied to 16 cows for 5 days, and it is determined that consumption average complement is 1.50 kg / head / day.

EXAMPLE 7
A chlorinated fat is prepared by adding, to 150 g of soybean oil, 6 g (4% by weight) of concentrated hydrochloric acid (36% HCl). This mixture is heated as quickly as possible to the temperature of 1270C and kept at this temperature for 3 h. Analysis, by the procedure described above, of the combined chlorine in the chlorinated fat, indicates a proportion of 1.10% by weight of combined chlorine.

EXAMPLE 8
A chlorinated fat is prepared by adding, to 150 g of corn oil, 6 g (4% by weight) of concentrated hydrochloric acid (36% HCl). This mixture is heated as quickly as possible at the temperature of 1270 ° C. and it is maintained at this temperature for 3 h. The analysis, by the procedure described above, of the combined chlorine in the chlorinated fat indicates a proportion of 1.12% of combined chlorine in the fat.

EXAMPLE 9
A chlorinated fat is prepared by adding, to 150 g of bleachable tallow, 6 g (4% by weight) of concentrated hydrochloric acid (36% HCl). The mixture is placed in an autoclave and reacted at 100 ° C. for 67 h. Analysis of the combined chlorine in the chlorinated fat indicates a content of 1.26% by weight of combined chlorine.

EXAMPLE 10
A chlorinated fat is prepared by adding, to 150 g of bleachable tallow, 6 g (4% by weight) of concentrated hydrochloric acid (36% HCl). The mixture is heated to a temperature of 160-1650C for 2 h and 15 min. Analysis of the combined chlorine in chlorinated fat indicates a proportion of 1.23% by weight of combined chlorine.

EXAMPLE 11
A chlorinated fat is prepared by adding 110 kg (10% by weight) of concentrated hydrochloric acid (36% HCl) to 1101.5 kg of bleachable tallow.

The mixture is heated for 1 h and 55 min until the temperature of 1270C is reached. The mixture is then kept at this temperature for 3 h. The pH of the fat is adjusted to 5.8 with a sodium hydroxide solution. The analysis, by the procedure indicated above, of the combined chlorine in the chlorinated grease indicates a proportion of 0.63% by weight of combined chlorine.

 This fat is then added, in a proportion of 4% of the weight of the supplement, to a dry food supplement corresponding to the formula indicated in Example 5. The supplement is then supplied, in feeding trials, to cows and the average consumption is determined (in kg / head / day).

Trial Number of cows Number of days Consumption
average
1 36 3 3.27
2 6 4 2.72
3 6 11 2.91
EXAMPLE 12
A chlorinated fat is prepared by adding, to 2.3 kg of the fat produced in Example 1, 0.68 kg of the chlorinated fat produced in Example 11. Analysis, by the procedure indicated above , combined chlorine in the mixture indicates a proportion of 0.80% by weight of combined chlorine in the mixture.

This mixture is added, in a proportion of 4% by weight, to the dry food supplement described in example 5.

 This supplement is then supplied to 8 cows for 2 days and it is determined that the average consumption is 3.04 kg / cow / day.

 It goes without saying that, without departing from the scope of the invention, numerous modifications can be made to the composition and to the process for limiting the amount of food ingested by ruminants.

Claims (27)

1. Composition intended, when it is added to a food supplement, to limit the consumption of this supplement by ruminants, this composition with effect of limitation of food intake being characterized in that it comprises a chlorinated fat of which the combined chlorine content is suitable for effectively limiting the ingestion of this food supplement. 2. Composition intended, when added to a food supplement, to limit the total consumption of this supplement by ruminants, this composition endowed with an effect of limiting the ingestion of food being characterized in that it includes a chlorinated fat, the combined chlorine content of which is suitable for effectively limiting the ingestion of this food supplement, as well as a material chosen from meat or meat flour, diammonium phosphate, ammonium sulfate and one of their combinations. 3. Composition according to one of claims 1 and 2, characterized in that the combined chlorine content is between about 0.2 and 7.0% by weight of the fat. 4. Composition according to one of claims 1 and 2, characterized in that the combined chlorine content is at least equal to about 0.5% of the weight of the fat. 5. Composition according to one of claims 1 and 2, characterized in that the combined chlorine content is between about 0.9 and 3.7% by weight of the fatty matter. 6. Composition according to one of claims 1 and 2, characterized in that the content of combined chlorine fat is between about 0.9 and 1.5% by weight of this fat. 7. Composition according to claim 1, character ized in that the fat is chosen from animal and vegetable fats. 8. Composition according to claim 1, characterized in that the pH of the chlorinated fat is between approximately 4.0 and 7.0. 9. Composition according to claim 2, charac terized in that the proportion of meat or meat meal represents approximately 0.1 to 20% of the weight of the food supplement. 10. Composition according to claim 2, characterized in that the proportion of ammonium sulphate represents approximately 0.1 to 5% of the weight of the food supplement. 11. Composition according to claim 2, characterized in that the proportion of diammonium phosphate represents approximately 0.1 to 5% of the weight of the food supplement. 12. Food supplement for ruminants, this supplement comprising a cereal as well as a composition having an effect of limiting the consumption of this supplement, the supplement being characterized in that the composition with effect of limiting consumption is present in an amount effective to limit consumption and is a composition comprising a chlorinated fat according to claim 1 taken alone or according to claim 1 taken with any one of claims 3, 4, 5, 6 and 8. 13. Food supplement for ruminants according to claim 12, characterized in that the proportion of the composition effective for limiting the consumption of this supplement represents at least 1.0% of the weight of this supplement. 14. Food supplement according to claim 12, characterized in that the amount effective to limit the consumption of the supplement is between about 1.5 and 16% of the weight of the supplement. 15. Food supplement for ruminants according to claim 12, characterized in that the combined chlorine content of the fat does not exceed 7.0% of the weight of this fat. 16. Food supplement according to claim 15, characterized in that the combined chlorine content does not exceed about 3.7% of the weight of the fat. 17. Food supplement for ruminants, comprising a cereal and a composition with a limiting effect on the consumption of this supplement, this supplement being characterized in that the composition with a limiting effect on consumption comprises a mixture, endowed with a consumption limiting effect, of a chlorinated fat having an effective combined chlorine content, and of a material chosen from meat or fish meal, diammonium phosphate, ammonium sulfate and one of their combinations according to claim 8 taken alone or according to claim 8 taken with one of claims 3, 4, 5 or 6. 18. Composition according to Claim 17, characterized in that the proportion of the chlorinated fat present in the supplement represents at least approximately 1.0% of the weight of this supplement. 19. Composition according to Claim 17, characterized in that the proportion of the flesh or fish meal represents 0.1 to 20% of the weight of the supplement, the proportion of the ammonium sulphate is between approximately 0.1 and 5 % of the weight of this supplement, and the proportion of diammonium phosphate is between approximately 0.1 and 5% of the weight of this supplement. 20. Supplement according to claim 17, charac terized in that the chlorinated fat is a fat chosen from animal and vegetable fats and which has been chlorinated. 21. A method for limiting the ingestion of a supplement to the diet of ruminants to a predetermined quantity to allow automatic or free feeding of these ruminants, the method being characterized in that they are provided with a supplement associated with, or comprising, a proportion, effective in limiting the consumption of this supplement, of a chlorinated fat whose combined chlorine content is suitable for exerting this effect of limiting the ingestion or consumption of this supplement. 22. The method of claim 21, characterized in that the combined chlorine content is between about 0.2 and 7.0% by weight of the fat. 23. The method of claim 21, characterized in that the combined chlorine content is between about 0.9 and 3.7% by weight of the fat. 24. The method of claim 21, characterized in that the proportion of fat, effective in limiting the ingestion of the supplement, represents at least about 1.0% of the weight of this supplement. 25. The method of claim 21, characterized in that the combined chlorine content represents at least about 0.9% of the weight of the fat. 26. The method of claim 21, characterized in that the proportion of fat effective in limiting the consumption or ingestion of the supplement is between about 1.5 and 7% of the weight of this supplement. 27. The method of claim 21, characterized in that one adds to this supplement, in an amount effective to limit the ingestion of the supplement, a material chosen from meat or flesh meal, diammonium phosphate, ammonium sulfate and one of their combinations.