FR2719451A1 - Daily administration of silybin during cramming of web-footed birds, - Google Patents

Abstract

In cramming web-footed birds, esp. geese and ducks, a daily dose of 10-40 mg of silybinine, w.r.t. kg of body wt., is given to the animal for at least 7 days during the period of (pre)cramming.

Description

 The present invention relates to a method of feeding waterfowl, in particular geese and ducks.

 The well-known techniques of force-feeding lead to the formation of fatty liver in the palmipeds by accumulation of lipids in two to three weeks of feeding the animals.

 However, there is no known way to date to prevent excessive lipid melting of livers during cooking.

 The purpose of the present invention is precisely to provide a solution to this problem of lipid melting of fatty livers.

 According to the present invention, the gavage method is characterized in that the animal is administered a daily dose of silybinin of between 10 and 40 mg / kg of body weight, preferably about 25 mg / kg of body weight.

 According to a particular embodiment of the process of the invention, the dose of silybinin is administered to the animal twice a day, preferably in the morning and in the evening, and advantageously during the feeding of gavage and / or prewash.

 In a usual manner, the duration of feeding is spread over a period of time of between 10 and 28 days, preferably between 14 and 21 days.

 Advantageously, the silybinin is administered in capsule form, e.g. 250 mg or 500 mg gelatin capsules having a silybinin content adjusted to 5% w / w. In practice, a seed powder of Silybum mananum, a plant of the asteraceae family, will be used, the silybinin content of which may be adjusted by the addition of silymarin.

qui est bien connu pour ses propriétés hépatoprotectrices. n est donc tout particulièrement surprenant d'imaginer qu'un tel produit puisse améliorer la qualité des foies gras, notamment en induisant une diminution de la fonte lipidique.It will be recalled here briefly that silybinin is a compound of formula:

which is well known for its hepatoprotective properties. It is therefore particularly surprising to imagine that such a product can improve the quality of fatty livers, in particular by inducing a decrease in lipid melt.

 Other characteristics and surprising advantages will appear on reading the detailed description given below, based in particular on some particular examples of implementation of the feeding method according to the invention.

 Na capsules containing 500 + 20 mg of crushed Silybum marianum seed powder with silybinin content adjusted to 5% w / w by addition of silymarin, were tested twice at two different sites, blinded against to controls not receiving silybinin but fed simultaneously under the same conditions.

 It has thus been possible to determine that below a minimum daily administration dose, neither the melting nor the weight of the livers obtained have been modified in comparison with the controls.

 Moreover, beyond a maximum daily administration dose, the hepatoprotective properties of silybinin have an adverse effect on the formation of fatty liver compared to controls.

 On the other hand, at daily doses of silybinin of between 10 and 40 mg / kg of body weight of the gaved animal, it is surprisingly observed that this silybinin of negligible dietary value is the cause of an increase in very significant production and various other qualities of the livers, and this is likely due to an improvement in the welfare of the animal during force-feeding.

First zootechnical trial
30 male ducks were grouped in two batches and matched according to their live weight at feed-in. The award of the test product to a lot was made by lot. The building housed 6 more boxes of I n ducks, ie 90 off-test ducks, ie receiving the control diet. The test covered the entire feeding period, the day. The test batch received 2.50 g / day of the product to be tested, ie about 41 mg / kg / day of silybinin.

- Consumption
The feeding ration consists of wet maize (40 kg of grain and 0.5 kg of cooked duck fat, 30 minutes at 60 ° C) distributed on average 400 g / animal twice daily with unquantified water supplement All ducks have unlimited drinking water outside of meals (6h - 18h).

 The ducks in the test batch ingested the feed more regularly from the third day, there was no more left in the crop from the previous feeding without the behavior being altered. 3 ducks in the 15 control group experienced movement difficulties 48h before slaughter.

 The feed consumption of the test batch was 6.4 + 1.0 kg / day and that of the control batch 6.0 + 1.0 kg / day during the 14 days of testing.

- Production
The control ducks weighed 6.2 + 0.5 kg and the test ducks 6.1 i0.5
Kg at the end of the test is an average growth of 145 + 21 g / d for both lots.

 20 hours after slaughter and batch storage at + 4oC whole carcass weights are 82.125 Kg for the control lot and 80.260 Kg for the test lot.

 Two ducks were force-fed and took abnormally low weight, one in the test lot (19) and one out of 90 off-test ducks receiving the control diet.

 Corrected by the withdrawal of the animal 19 whose weight gain is less than 100 g / day and whose liver weighs 180 g, and that of the number 2 which is paired with it, the average results are summarized in Table 1 below.

Table 1

<tb> Performance <SEP><SEP> anchor <SEP> of <SEP> animal <SEP> Group <SEP> control <SEP><SEP> * Group <SEP> processed <SEP>
<tb> Weight <SEP> initial <SEP> (g) <SEP> 4139 <SEP> 4147
<tb> Weight <SEP> final <SEP> (g) <SEP> 6217 <SEP> 6037 <SEP>
<tb> Weight <SEP> of <SEP> liver <SEP> (g) <SEP> 526 <SEP> 433
<tb> Weight <SEP> of <SEP> liver <SEP> before <SEP> treatment <SEP> 3.8 <SEP> 3,4
<tb> Weight <SEP> of <SEP> liver <SEP> after <SEP> treatment <SEP> 3.6 <SEP> 3.8
<tb> Percentage <SEP> average <SEP> of <SEP> font * <SEP> 20 <SEP> 16
<tb> * with a dose of approximately 31 mg / kg / day of silybinin ** In accordance with the INRA procedure involving cooking for 50 minutes at 110 ° C.

 No significant difference appears between the two lots.

- Production: qualitative aspects
The classification of the livers was done in double blind (presenter, classifier) by the same classifier, twice according to the scale of marketing from 1 to 5 (1,2 for foams = bad, 3 and 4 = means, 5 = extra) where the judgment criteria are the appearance, color, size, texture and fineness of the grain. A second classification was made with the same scale after cooking where the size criterion is replaced by the cast criterion.

 Although the rankings are similar in both lots, there is a trend towards improving the trial batch ranking compared to controls (10 times out of 14 comparisons).

 After cooking, no unpleasant taste was detected blind by 2 x 3 tasters.

- Conclusion
The test diet does not cause any particular taste for consumables (duck breast, aiguillette, leg, foie gras).

 The test animals are better at feeding the feed than the controls without the production being altered.

 The numbers in the trial do not show any significant quantitative difference. The threshold calculated a posteriori from the value of the ratio of the expected deviation on the standard deviation for 15 comparisons is indeed 100 g of difference per liver.

 It is therefore close to the maximum daily administration dose of the process according to the invention.

 The experiment was continued under analogous conditions with different daily doses of administration. The control animals received a normal diet, and those of groups 1 and 2, the same diet with a daily administration dose of silybinin of 12.5 mg / kg / day and 25 mg / kg / day, respectively. The average results of these tests are reported in Table 2. They illustrate in particular the minimum daily administration dose of group 1 animals.

Table 2

<tb><SEP> Witnesses <SEP> Group <SEP> 1 <SEP> Group <SEP> 2
<tb> weight <SEP> initial <SEP> (g) <SEP> 4100 <SEP> 4104 <SEP> 4100
<tb> weight <SEP> final <SEP> (g) <SEP> 6160 <SEP> 6275 <SEP> 6550
<tb> gain <SEP> of <SEP> weight <SEP> 2060 <SEP> 2171 <SEP> 2450
<tb> improvement <SEP> 171 <SEP> 290 *
<tb> weight <SEP> of <SEP> liver <SEP> (g) <SEP> 556 <SEQ> 539 <SEP> 595
<tb> abdominal fat <SEP><SEP> (g) <SEP> 199 <SEP> 190 <SEP> 199
<tb>% <SEP> of <SEP> smelter ** <SEP> 44.1 <SEP> 43.4 <SEP> 38.2 *
<tb> weight <SEP> of <SEP> liver <SEP> fat <SEP> (g) <SEP> 304 <SEP> 306 <SE> 341 *
<tb> advantage <SEP> (g) <SEP> 2 <SEP> 37
<tb> signiticatit for p <U, U5 ** on a defatted liver average weight of 250 g, during a cooking at 100 C for 50 min.

Second zootechnical trial
A second experiment was carried out at INRA, Station
Experimental Palmipeds Foie Gras "Artiguères" 40280 BENQUET. The conditions and results of this experiment are recalled below.

- Animal husbandry
160 mullet ducklings of 1 day from SICA-SEPALM (Souprosse, Landes) were raised in 4 boxes at Artiguer Station according to the scheme usually used for ducks intended for force-feeding: - 0 to 36 days: food ad libitum - 37 to 91 days: quantitative rationing - 92 to 111 days: prewash.

 Total consumption per duck was 19.24 kg of feed.

 The average weight of the ducks at feeding was 4100 g.

 The consumption index over the rearing period was 4.75.

 After breeding, the heads and tails of the histogram were removed, and the ducks were divided into three experimental batches of 46 animals of uniform weight.

LOT I: 1 g of 5% w / w pulverulent product in silybinine, morning and evening for 7 days
LOT II: 0.5 g of powdered material dosed at 5% w / w silybinin, morning and evening for 14 days
LOT III: Witness
Administration of the product was oral with gelatin capsules adjusted to 0.5 g.

- Feeding animals
The ducks were placed in individual cages in an air-conditioned feeding room. The feeding of a duration of 14 days was carried out by a single operator.

 The feeding technique was traditional: cooked grain corn, dispensed by means of a worm auger.

 The quantities of corn distributed for each duck were at the discretion of the gaveur. A control of the consumption of corn in gavage was carried out for each experimental batch.

 During force-feeding, there were some animals eliminated due to injuries during the passage of the embuc and also some animals sacrificed before 14 days of force-feeding or died before that term.

The distribution of these eliminated ducks is as follows
LOT 1: 1 animal
LOT 11: 4 animals
LOT III: 4 animals
If we consider only dead animals at the end of gavage, excluding animals eliminated for accidental reasons and totally independent of the treatment, these figures become 1,2 and 2 for lots
I, II and III.

 No influence of the treatment can therefore be retained at this level.

- Measurements made
At the end of the feeding, 129 animals were sacrificed. The following measures were carried out: live weight of the ducks - weight removed - weight of the overcoat - weight of the liver - cast iron test (60 g of sample in crimped boxes autoclaved 50 minutes at 105 C).

 A homogenous sample (at the gavage entry) of 10 ducks from each batch underwent anatomical dissections to evaluate the following parameters - abdominal fat - duck breast (whole, muscle and skin plus fat).

- Results * results of force-feeding
Cumulative maize consumptions expressed in dry corn were as follows
LOTI: 10,99 Kg LOTIT: 10,63 Kg
LOT III: 10.47 Kg
The feeding results are shown in Table 3.

 These results only concern ducks who have completed the experiment. The others that could not undergo a melt test (the most important criterion in this specific experimental context) were not exploited.

Table 3: Feeding Results
LOT I LOT II LOT III Value Px f
Pre-wash weight (g) 3806 to 3809 to 3769 to 0.27 <0.76
+278 +284 +280
Gross weight (g) 4099 to 4113 to 4121 to 0.06 <0.94
+280 +329 +281
Slaughter (g) 6399 to 6251 to 6191 to 2.62 <0.08
+478 +418 +410
Rated (g) 5570 to 5417 to 5391 to 2.62 <0.08
+437 +380 +364
P-value (g) 2757 to 2725 to 2693 to 0.52 <0.59
+377 +213 +256
Liver weight (g) 595 to 539 to 556 to 1.83 <0.16 +159 +118 +139
Lipid melt (8) 40.0 to 41.9 to 43.6 to 0.85 <0.43
+14.0 +12.1 +13.0
Remaining liver
(g) 341 to 306 b 304 b 4.15 <0.02
+65 t66 +69
Consumer Index

in force-feeding 4,78 NT NT 4.97 5,05
Quantity corn / 100 g liver 1847 1972 1883 NT NT
* P: Probability
In this table are three synthetic variables - the remaining liver (calculated from liver weight and fat melt) - the consumption index: consumption Corn / weight gain - the amount of maize needed to produce 100 g of liver .

 For the last two variables, the statistical analyzes were not carried out because the overall batch consumptions were not known.

The observation in Table 3 shows that all the criteria measured directly do not show any significant differences. The statistical analyzes were performed with an analysis of variance according to the GLM procedure (General Linear Model) of the SAS software (Statistical Analysis
System).

 The risk of the first species was set at 5%.

Average comparisons were made with the system of
Newman and Keuls.

 However, for the slaughter weight and weight weighted variables, the ducks in lot I tend to be heavier than those in lot II and those in lot III.

 For the liver weight variable, the ducklings in lot I came first with 595 g, compared to 539 g and 556 g respectively in lots II and III.

 Although there are no significant differences, the lipid fonts observed for the foie gras of the lot I duck are the lowest: 40.0% as against 41.9% for lot II and lot III 43 , 6%. This result is not consistent with the usual logic that establishes a close relationship between liver weight and lipid melt observed.

 The creation of a synthetic variable "liver remaining" shows that, in the context of sterilization, the portion of liver that is actually consumable is significantly greater for the ducks of lot I: 341 g than for the ducks of lots II and III respectively 306 g and 304 g.

Similarly, a covariance analysis performed on the percentage of pig iron using liver weight as a covariate allows us to calculate an estimated melt that would have appeared if the average livers had been identical in each batch. This covariance analysis is significant. The probability threshold found is 0.019 and below the threshold initially set at 0.05. The estimated fonts are then the following LOTI: 38.2%
LOT II: 43.3%
LOT III: 44.19 &
* Dissection results
Table 4: Dissection Results
LOT I LOT It LOT III Value P
f
Pd gavage (g) 4101 to 4100 to 4104 to 0.00 <0.998 +196 +199 t199
Slaughter (g) 6553 to 6275 to 6169 to 2.4 <0.11
t491 +357 +357
Abdominal fat 208 to 190 to 199 to 1.3 <0.30
(g) +26 t21 +29
Magret (g) 442.6 to 425.9 to 418.7 to 1.7 <0.19
+32.9 +23.2 t31.2
Muscle (g) 289.4 to 277.2 to 273.5 to 1.6 <0.23
+21.0 +21.9 +20.3
Skin (g) 152.1 to 148.0 to 144.8 to 0.5 <0.61
+18.7 +14.7 + reads, 5
* Probability
The dissection results presented in Table 4 show no significant difference between the different batches. However, in one sample, observed trends reflect those observed for all animals. The duck weight, although not significantly different, is in the same order and is therefore related to the live weight recorded at slaughter. The animals of lot I have the heaviest duck breasts, the separation of the muscle of the skin and the fat shows that these two parameters intervene in this tendency.

- Conclusion
The use of silybinin in mule ducks resulted in increased feed corn consumption primarily for batch I ducks that received 1 g morning and evening for 7 days. Ducks that consumed the most are the heaviest at the end of the experiment.

 It should also be noted that the ducks having benefited from the treatment according to the invention have a gassing consumption index which is improved, mainly those of batch I.

 The most significant results are to be credited with the liver weight obtained with the ducks of lot I, especially when we consider the quality of these livers expressed by the measurement of lipid melt which is minimized for the ducks of this lot .

 The balance of these two criteria shows an advantage of the process according to the invention, particularly in the liver stage actually consumable (+35 g approximately).

Tasting test
On different batches of fatty liver obtained according to the process according to the invention, a double-blind tasting test was carried out at
Technical Center Salting Houses-Alfort and showed that in addition, the organoleptic characteristics of fatty livers had been significantly modified in a very favorable direction following the feeding process according to the invention.

 The conditions and results of the sensory profile study will be indicated below.

- Products
Two types of fatty liver were studied: - a control: the pots used were coded R, D, W, I and B, - a test (after gavage according to the invention): the pots were coded J, E, VA,
KV and X.

Your noids are noted in the following table

<tb><SEP> Liver <SEP> sst <SEP> in <SEP> g <SEP> Liver <SEP> no <SEP> defatted <SEP> in <SEP> g <SEP>
<tb> WITNESS <SEP>
<tb><SEP> R <SEP> 160 <SEP> 180
<tb><SEP> D <SEP> 130 <SEP> 140
<tb><SEP> W <SEP> 120 <SEP> 190
<tb><SEP> T <SEP> 140 <SEP> 180
<tb><SEP> B <SEP> 160 <SEP> 180
<tb> TEST
<tb><SEP> J <SEP> 169 <SEP> 178
<tb><SEP> E <SEP> 180 <SEP> 193
<tb><SEP> VA <SEP> 128 <SEP> 149
<tb><SEP> KV <SEP> 130 <SEP> 169
<tb><SEP> X <SEP> 140 <SEP> 184
<tb> - The following
The jury was composed of 10 expert judges (8 women, 2 men). It was formed according to standard NF V 09.021.

- The test
The choice fell on a comparative profile. The foie gras profile was developed by the sensory analysis laboratory of the Technical Center for Salting by spontaneous generation of descriptors (carried out by the 10 tasters presented previously) and reduction of the terms by multidimensional analysis.

 n includes 20 descriptors: * appearance: intensity of pink color, intensity of brown, size of pieces (0: very small, 1 0: very numerous), lipid inclusions (0: few, 10: very numerous).

 * flavor: salty, sweet, bitter, acid * flavor: flavors of duck foie gras, pure liver flavor, spicy flavor, alcoholic flavor, rancid flavor, cooked flavor, metallic flavor.

* texture: melting, firmness, compact, pasty, sticky.

 In the case of a profile test, it is a notation of intensity and not of appreciation. For this, subjects have an unstructured scale of 10 cm: the left end corresponds to a zero intensity of the descriptor, the right end to a maximum intensity.

- The organization of tasting sessions - organization over time
The session took place between 1:30 and 13:30.

- sample preparation
The duck foie gras is demolded then sliced. Each slice is redrawn in rectangular form by removing the fat from the perimeter. The slices are then distributed in plates marked with a 3-digit code chosen at random, then covered each one with aluminum foil and put back in the refrigerator (approximately 30 minutes before the tasting). They came out just before the tasting.

- the tasting session
The sensory analysis laboratory of the Technical Center of the
Salting, Charcuterie and Preserves of Meat, includes 10 boxes equipped with minitels (management system of sensory analysis: ACTIS).

Each of the subjects receives the plates of different brands of mousses. The judge indicates the intensity of the descriptor requested, through a touch box. fi has rusks and Volvic water to neutralize tastes.

- Treatment and analysis of results
A Student test (paired samples) was carried out to highlight the potential differences between fatty livers for each criterion. The results are given in the attached table.

 The differences were observed for the following descriptors - intensity of the pink color (at the 1% threshold): the control has a pinker color than the test.

- salty flavor (at the threshold of 1%): the control is significantly saltier than the test.

- sweet taste (at the threshold of 1%): the test is generally sweeter than the control.

- bitter taste (at the 1% level): difference due to the more bitter control.

- flavor of duck foie gras (at the threshold of 1%): the control has a flavor of duck foie gras more pronounced than the test.

- spicy flavor (at the threshold of 1%): the control is spicier than the test.

- melting texture (at the threshold of 1%): the test has a more melting texture than the control.

- sticky (at the 1% threshold): the test has a more sticky texture than the control.

- Conclusion
The fatty liver obtained after treatment according to the invention is characterized by a less pronounced pink color, a sweeter but less salty and less bitter flavor, a flavor of duck foie gras and a less pronounced spicy flavor. Its texture is more melting and more sticky.

 The results appear in Table 5 below.

Table 5: tasting results

<tb><SEP> WITNESS <SEP> TRIAL
<tb> Intensity <SEP> of <SEP><SEP> color <SEP> pink <SEP> M <SEP> 4,6 <SEP> 2,4
<tb><SEP>&alpha; = 1 <SEP>% <SEP><SEP> a <SEP> 1.4 <SEP> 1.4
<tb> Intensity <SEP> of <SEP> Brown <SEP> M <SEP> 4.1 <SEP> 5.3
<tb><SEP> NS <SEP> a <SEP> 1.9 <SEP> 1.4
<tb> Size <SEP> of <SEP> pieces <SEP> M <SEP> 5.0 <SEP> 5.35
<tb><SEP> NS <SEP> a <SEP> 1.3 <SEP> 1.3
<tb> Fat <SEP> Inclusions <SEP> M <SEP> 6.1 <SEP> 5.1
<tb><SEP> NS <SEP> a <SEP> 1.7 <SEP> 2.7
<tb> Flavor <SEP> salty <SEP> M <SEP> 4,4 <SEP> 2,25
<tb><SEP> a = 14b <SEP> a <SEP> 1.3 <SEP> 1.0
<tb> Sweet <SEP> Flavor <SEP> M <SEP> 1.5 <SEP> 3.7
<tb><SEP> a = 1% <SEP> a <SEP> 0.7 <SEP> 1.8
<tb> Flavor <SEP> bitter <SEP> M <SEP> 3.1 <SEP> 1.1
<tb><SEP>&alpha; = 1 <SEP>% <SEP><SEP> a <SEP> 1.1 <SEP> 0.7
<tb> Flavor <SEP> acid <SEP> M <SEP> 1,2 <SEP> 0,8
<tb><SEP> NS <SEP> a <SEP> 0.7 <SEP> 0.1
<tb> Flavor <SEP> of <SEP> liver <SEP> fat <SEP> M <SEP> 3.2 <SEP> 3.0
<tb> of <SEP> duck <SEP>&alpha; = 1 <SEP>% <SEP><SEP> a <SEP> 1.8 <SEP> 1.6
<tb> Flavor <SEP> of <SEP> liver <SEP> pure <SEP> M <SEP> 5.3 <SEP> 3.6
<tb><SEP> NS <SEP> a <SEP> 1.4 <SEP> 1.4
<tb> Flavor <SEP> spicy <SEP> M <SEP> 5.1 <SEP> 2.5
<tb><SEP>&alpha; = 1 <SEP>% <SEP><SEP> a <SEP> 1.8 <SEP> 1.4
<tb> Flavor <SEP> of alcohol <SEP> M <SEP> 1.7 <SEP> 1,4
<tb><SEP> NS <SEP> a <SEP> 0.6 <SEP> 0.4
<tb> Flaveur <SEP> of <SEP> rance <SEP> M <SEP> O <SEP> 0
<tb><SEP> NS <SEP> a
<tb> Flavor <SEP> of <SEP> cooked <SEP> M <SEP> 2.9 <SEP> 2.8
<tb><SEP> NS <SEP> a <SEP> 1.2 <SEP> 1.0
<tb> Flavor <SEP> metallic <SEP> M <SEP> 1.7 <SEP> 2,3
<tb><SEP> NS <SEP> a <SEP> 0.3 <SEP> 0.7
<tb> Texture <SEP> melting <SEP> M <SEP> 2,4 <SEP> 4,6
<tb><SEP> a = <SEP> Iss <SEP> a <SEP> 1.6 <SEP> 1.8
<tb> Firmness <SEP> M <SEP> 6.9 <SEP> 6.4
<tb><SEP> NS <SEP> a <SEP> 1.8 <SEP> 1.6
<tb> Floury <SEP> Texture <SEP> M <SEP> 3,4 <SEP> 3,1
<tb><SEP> NS <SEP> a <SEP> 1,2 <SEP> 1,2
<tb> Compact <SEP> M <SEP> 6.1 <SEP> 6.6
<tb><SEP> NS <SEP> a <SEP> 2.4 <SEP> 1.9
<tb> Pasty <SEP> M <SEP> 3.2 <SEP> 4.0
<tb><SEP> NS <SEP> a <SEP> 1,9 <SEP> 1,3 <SEP>
<tb> Sticky <SEP> M <SEP> 3.1 <SEP> 6.0
<tb><SEP>&alpha; = 1 <SEP>% <SEP><SEP> a <SEP> 1.5 <SEP> 2.1
<Tb>

Claims (10)

 1. A method of gavage of palmipeds, in particular geese and ducks, with a view to improving the quality of the fatty liver formed by the lipid accumulation resulting from said gavage, characterized in that the animal is administered with daily dose of silybinin of between 10 and 40 mg / kg body weight, for a period of at least about 7 days during the period of fattening and / or prewashing.  2. Method according to claim 1, characterized in that the daily dose of silybinin is approximately equal to 25 mg / kg of body weight.  3. Method according to one of claims 1 and 2, characterized in that said daily dose is administered in two times, preferably in the morning and evening.  4. Method according to one of claims 1 to 3, characterized in that the silybinin is administered simultaneously with the diet feed and / or prewash.  5. Method according to one of claims 1 to 4, characterized in that the duration of gavage is spread over a period of time between 10 and 28 days, preferably between 14 and 21 days.  6. Method according to one of claims 1 to 5, characterized in that the silybinin is administered in the form of capsules.  7. Process according to claim 6, characterized in that the silybinin contained in the capsules is in the form of a seed powder of Silybum marianum.  8. Method according to one of claims 6 and 7, characterized in that the capsules are gelatin capsules of 250 mg or 500 mg with a silybinin content adjusted to 5% w / w.  9. Silybinin capsules for carrying out the method according to one of claims 1 to 8.  10. Foie gras obtained after use of the method according to one of claims 1 to 8.