FR2768025A1 - Energy-providing feed supplement for dairy cattle - Google Patents

Abstract

Feed supplements for dairy cows made by heat treating a mixture of linseed, rapeseed and starch source and incorporating lysophosphatidycholine Process for producing a high energy feed supplement for dairy cows comprises: (a) mixing and milling linseed, rapeseed and a source of starch; (b) subjecting the resulting mixture to a thermal treatment; and (c) incorporating a composition based on lysophosphatidycholine into the heat treated mixture.

Description

ENERGY SUPPLEMENT FOR COW FEEDING

  DAIRIES AND MANUFACTURING METHOD THEREOF

  The invention relates to an energy supplement to the diet of dairy cows and its manufacturing process. It relates more particularly to an energy supplement rich in unsaturated fatty acids intended in particular to improve the quality of milk fats, by increasing the content of

  unsaturated fatty acids, and its manufacturing process.

  Milk remains in the collective unconscious the nourishing food par excellence. It provides the essential elements for life such as water, minerals, vitamins, carbohydrates, proteins and lipids. The conventional composition of fatty acids in milk generally comprises approximately 70% of saturated fatty acids, 26 to 27% of monounsaturated fatty acids and 3 to

4% polyunsaturated fatty acids.

  Today, consumers are looking for dairy products that are easy to use, enjoyable and better for their health. However, certain dairy products such as butters appear to him too hard and therefore difficult to spread. The physical properties of butter, and in particular its ability to be spread, depend directly on the fat composition and in particular on the nature of the fatty acids. Indeed, fatty acids with a high melting point tend to make butters hard while fatty acids with a low melting point make them easy to spread. From Table I located at the

  end of the description, we see that the point of

  fatty acid fusion increases with the length of carbon chains but decreases with increasing

number of double bonds.

  This functional aspect is also compounded by the growing concerns of consumers for their health. For a few years now, dairy products have been criticized for harming human health because their lipid composition, rich in saturated fatty acids, would contribute to increasing the blood cholesterol content, which would cause the appearance of atherosclerosis. In this regard, the policy pursued by the EEC aimed at obliging producers to control the quantity of fat is becoming more and more pressing. In fact, the action of fats on the

  cholesterol depends on their fatty acid composition.

  The effects of milk fatty acids on blood cholesterol are summarized in Table II at the end

from the description.

  It appears from this table II that monounsaturated and polyunsaturated fatty acids, unlike saturated fatty acids, have beneficial effects since they allow a reduction in the blood cholesterol level and in particular of bad cholesterol.

  LDL (low density lipoproteins).

  In addition, unlike fats of animal origin, fats of vegetable origin are often enhanced. Thus, Mediterranean diets characterized by high consumption of olive oil have shown that they significantly reduce the risks of cardiovascular disease. The explanation for this phenomenon lies in the composition of olive oil, the main constituent of which is oleic acid (C18: 1), an unsaturated fatty acid which regulates the rate of

blood cholesterol.

  An object of the invention therefore consists in seeking a means of improving the composition of milk fat in the direction of a reduction in the content of saturated fatty acids in favor of unsaturated fatty acids. Several factors can influence the fatty acid composition of milk. Thus, the breed, the age of the animal, the season, the lactation stage or the diet are likely to vary the

milk lipid profile.

  Recent studies, reported by M. Doreau and Y. Chilliard in the review "INRA animal production", 1992, 5 (2) pages 103 - 111, have in particular demonstrated that the use of unsaturated fats in cow feed dairy allows to modify

  the lipid composition of milk fat.

  However, the results of this study show a sharp decrease in protein levels. In addition, the results on milk production and the butyrous rate are very random. These random results can be explained by the decrease in the digestibility of the ration inside the rumen. Indeed, the contribution of unsaturated fats in the ration tends to alter the digestion of organic matter, which leads to increasing ruminal congestion and therefore to decreasing the ingestion of dry matter. These observations have led many fat users to distribute lipid supplements that are less toxic to the rumen flora. Hydrogenated fats as well as

  calcium soaps have therefore been widely used.

  However, their fat composition does not make it possible to improve the composition of the materials.

milk fat.

  The present invention makes it possible to solve the aforementioned problems since it provides an energy supplement to the diet of dairy cows, naturally rich in unsaturated fatty acids, making it possible in particular to modify the acid profile.

  milk fat without damaging the protein level.

  It relates more particularly to an energy supplement to the diet of dairy cows, characterized in that it comprises on the one hand a mixture, heat treated, based on flax seeds, rapeseeds and a source starch and on the other hand a compound based on

lysophosphatidycholine.

  Another object of the invention relates to a process for manufacturing this energy supplement. This process is characterized by the following stages: 1- mix and grind flax seeds, rapeseeds and a source of starch, 2- subject the mixture obtained to a heat treatment, 3- add to the heat treated mixture a

  compound based on lysophosphatidycholine.

  Advantageously, the heat treatment of the mixture of oil seeds and of the starch source makes it possible on the one hand to protect the unsaturated fatty acids derived from the oil seeds against hydrogenation by rumen microorganisms and on the other hand to '' improve the digestibility of starch and the intake of food proteins (PDIA). In addition, the lysophosphatidycholine-based compound allows good intestinal absorption of fatty acids by

cows organism.

  The energy supplement thus prepared makes it possible not only to modify the profile of milk in fatty acids, but also, surprisingly, to increase milk production, by approximately 10%, and this whatever the stage of lactation of the cows. Finally, another object of the invention relates to the use of this energy supplement in the diet of dairy cows at a rate of 2 kg per day

  and per cow in addition to a classic ration.

  Other features and advantages of the invention

  will appear on reading the description given to

  by way of illustrative but nonlimiting example, and made with reference to the appended figures which represent: FIG. 1, two curves indicating the evolution of the gross milk production of the cows of a control batch and a test batch respectively, - Figure 2, two curves indicating the evolution of the body condition of the cows

  respectively a control batch and a test batch.

  In order to modify the profile of milk in fatty acids, the applicant proposes an energy supplement to the diet of dairy cows, of plant origin.

  and therefore naturally rich in unsaturated fatty acids.

  A specific manufacturing process makes it possible to obtain this supplement and to protect fat

against ruminal degradation.

  This process initially consists of grinding oil seeds of flax and rapeseed and mixing them with a source of starch. The grinding is for example carried out on a grid whose meshes have dimensions of the order of 3mm. Flax and rapeseed are complementary because they provide very different types of unsaturated fatty acids. The source of starch can be varied. It could be

  cassava, wheat, barley or corn for example.

  A subsequent step then consists in subjecting the mixture obtained to a heat treatment. Heat treatment is an important step in the process because, combined with the presence of starch, it allows

  protect unsaturated fatty acids.

  This heat treatment is extrusion.

  Extrusion is a treatment well known to those skilled in the art for bursting the oleaginous cells from the seeds. It detoxifies the seeds

  oilseeds, eliminating anti

  nutritional, and improve the digestibility of starch. The treatment is carried out at a temperature between 120 C and 160 C for a period between 40 and 50 seconds. Above 160 C the mixture to be treated is denatured (Maillard reaction) and loses its properties. Below 120 C the extrusion is not effective and the desired properties are not obtained, namely protection of the unsaturated fatty acids and an improvement in the digestibility of the starch and the intake of dietary protein. Preferably the temperature is between 140 and C and the treatment time is around 45

seconds.

  The flow rate of the extruder used is also set at 5 tonnes / hour. Water vapor is injected during extrusion at a rate of 180 kg / h and the humidity at the outlet of the extruder is of the order of

25%.

  Finally, a last step of the process according to the invention consists in adding to the ration of cows, in addition to the heat-treated mixture, a compound based on lysophosphatidycholine in order to facilitate the assimilation and digestion of fat. Preferably, this compound is added to the extruded mixture by means of a vegetable support of the wheat or other type. For this, 100 g of plant support comprising 25 g of a product containing 2 kg of extruded mixture are added.

2.5 g of lysophosphatidycholine.

  The mixture on the basis of the energy supplement according to the invention comprises between 10 and 50% by weight of flax seeds, preferably 35%, between 10 and 60% by weight of rapeseeds, preferably 35%, and between and 50% by weight of a starch source, preferably%. In an alternative embodiment, it is also possible to add soybeans in proportions of between 10% and 50% to the mixture to be extruded.

in weight.

  Before extrusion, it is also

  desirable to perform a pre-treatment. This pre-

  processing consists in maturing the mixture in order to prepare the oil seeds in the subsequent extrusion step. This step is not essential but it allows, in the end, to obtain a better quality product and in particular better protection of unsaturated fatty acids. To carry out the maturation, it suffices to place the mixture in a conditioner into which water vapor is injected. The residence time of the mixture inside the conditioner is approximately 1 minute and the

  temperature is between 80 C and 90 C.

  The extruded mixture is then dried so as to

  that its humidity is around 10%.

  On the other hand, unsaturated fatty acids being

  sensitive to oxidation, milk tends to go rancid.

  Vitamin E is known to be a natural antioxidant and therefore helps to prevent fatty acid oxidation. Vitamin E intake in the diet should be around 600 mg per day per cow. The plant support provides a daily vitamin E supplement to the normal ration. Thus, if a ration contains 300 mg of vitamin E, the vegetable support of the energy supplement according to the invention comprises 300 mg. The proportion of vitamin E in the plant support is therefore between 0 and 600 mg and depends on the content of vitamin E in the ration to be supplemented. The energy supplement according to the invention makes it possible to reduce the level of saturated fatty acids in milk in favor of unsaturated fatty acids. However, this energy supplement also leads to an increase in the level of trans fatty acids in milk, originating from the isomerization of the linoleic (C18: 2) and linolenic (C18: 3) acids of the supplement by the enzymes of the rumen microorganisms. . To avoid this increase, an additional step of the process consists in treating the extruded mixture with formaldehyde. For this, it is necessary to add to the extruded mixture formaldehyde in the amount of 0.3% by weight (formaldehyde comprising 30% by weight of formaldehyde) and 1% by weight of water. Water allows a better distribution of formalin in the mixture. This process step is not essential but it allows obtaining a

  better quality energy supplement.

  The results obtained from the energy supplement according to the invention are illustrated by the example described below. Of course, the invention cannot be limited to this example which is cited as

illustrative and not exhaustive.

Example:

  Two lots of 20 Prim'Holstein cows, each comprising 9 multiparous cows and 11 primiparous cows, were monitored from the day of calving until the end of the ninth week of lactation. The first batch, called the control batch, received a control ration based on corn silage. The second batch, known as the test batch, received a trial ration comprising the control ration based on corn silage supplemented with the energy supplement according to the invention up to 2 kg gross per day. In order to keep an isoprotein ration between the two batches, 2 kg of alfalfa at 23% protein

  raw were removed from the trial ration.

  Table III located at the end of the description

  illustrates the composition of these two rations.

  In general, in order not to affect the performance of cows, the fat content in their feed should not exceed 6% by weight of the dry matter. However, with the energy supplement according to the invention it is possible to distribute a diet whose fat content can reach up to 7.1%. Thus, in this example, the fat content of the trial ration is 7.1% by weight of the dry matter while that of the

control ration is 5.6%.

  The milk production of each cow and the butyrous (TB) and protein (TP) levels were measured periodically. The state of fattening of the animals was assessed from calving to the end of the ninth week of lactation. In addition, the content of coagulable proteins was also measured, an analysis of the fatty acid profile of the milks was carried out and tests were carried out on the aptitude

  the conservation of dairy products.

  It has been observed, surprisingly, that milk production increases significantly, by 4.4 kg per day from the fourth week of lactation for multiparous cows. A probable explanation for this surprising phenomenon would be to say that the assimilated unsaturated fatty acids act on the insulin receptors of cows or allow a better permeability of the cells. The results of milk production are given in Table IV

  located at the end of the description and are illustrated on

  the curves of Figure 1 attached.

  During the first three weeks of lactation, no significant difference in milk production

  is not observed between the control batch and the test batch.

  This is explained by an adaptation phase of the animal, the renewal of the acinis, i.e. cells

  secreting milk, done every 21 days.

  A smaller increase is observed for primiparous cows, which is 1 kg of milk. This small increase can perhaps be explained by the existence of a priority need for unsaturated fatty acids for growth and by the high content of

fat diet.

  Furthermore, it has also been observed that when the flax and rapeseed seeds are not combined in the energy supplement according to the invention, but when only one of the two kinds of seeds is used, the increase in milk production is reduced since it is only of the order of 1.5 to 2 kg per day. Therefore, for the increase in milk production to be significant, it is preferable to use these two types of oil seeds together.

in the energy supplement.

  Regarding the protein level (TP), there is no difference between the two batches, which means that the lipid intake does not alter the synthesis of milk proteins and this regardless of the lactation stage. On the other hand, protein production (MP) increases significantly with the increase in milk production, after the fourth week of lactation in multiparous cows. Since the production of proteins directly depends on the quantity of milk produced per day (MP = TP x Quantity of milk), this result only confirms

  increased milk production.

  Regarding the butyrous rate (TB), there is a decrease between the fourth and ninth week of lactation, especially for multiparous cows. This decrease is explained on the one hand by the high content of lipids in the trial ration but also by the very nature of the fatty acids (unsaturated fatty acids) contained in the supplement. This difference is more limited in primiparous cows but it

is nevertheless significant.

  On the other hand, the evolution of the body condition of the animals, illustrated in FIG. 2, does not vary in a significantly different way between the control batch and the test batch, and the energy deficit of the cows in the test batch n ' not increase, despite production

  most important dairy in this test batch.

  The results of analyzes carried out on the fatty acid composition of milks appear in the

  table V located at the end of the description. We aknowledge

  that the content of saturated fatty acids is significantly reduced (-12%) in favor of unsaturated fatty acids: monounsaturated fatty acids are increased by 18% and polyunsaturated fatty acids by 45% with the trial diet. In addition, the test diet makes it possible to increase the length of the fatty acid chains. Indeed the fatty acid content with 17 carbon atoms and more is increased by 18%, while the fatty acid content comprising 4 to 16 carbon atoms is reduced by 16%. Finally, with regard to the content of conjugated linoleic acid milk (C18: 2 cis-9; trans-11), the addition of 2 kg of energy supplement according to the invention in the ration makes it possible to increase by 43% the composition of milks in this element. However, this element, which is an isomer of linoleic acid, is an interesting constituent because recent studies have shown that it seems to have beneficial effects on

  inhibition of certain cancer cells.

  The composition of the coagulable protein milks is detailed in Table VI located at the end of the

  description. Note that the protein content

  coagulable is significantly higher in the test batch, which does not indicate deterioration of the

  corresponding milk cheese yield.

  In addition, measures of aptitude for the conservation of dairy products were carried out by a test of the time of induction to the racimat, a determination of the peroxide index and a determination of the oleic activity. It appears from these measurements that the contribution of 2 kg of energy supplement according to the invention does not alter the stability of milk fats. Indeed, it has been observed that the fats in the milks in the test batch are not more sensitive to oxidation than the fats

milk from the control batch.

  - I - Designation Current name Melting point (C) C12: 0 Ac. lauric 44.2 C14: 0 Ac. myristic 53.9 C16: 0 Ac. palmitic 63.1 C18: 0 Ac. stearic 69.6 C20: 0 Ac. peanut 76.5 C16: 1 Ac. palmitoleic -0.5 C18: 1 Ac. oleic 13.4 C18: 2 Ac. linoleic -5.0 C18: 3 Ac. linolenic -11.0 C20: 4 Ac. arachidonic -49.5

- II -

  Fatty acids Common name concentration Effects (%) C4: 0 Ac. butyric 4 neutral C6: 0 Ac. hexanoic 2 neutral C8: 0 Ac. Octanoic 1 neutral C10: 0 Ac. Decanoic 3 neutral C12: 0 Ac. Laurique 3 increases C14: 0 Ac. myristic 11 increases C16: 0 Ac. Palmitic 28 neutral C18: 0 Ac. Stearic 10 decreases C18: 1 Ac. Oleic 26 decreases C18: 2 Ac. Linoleic 3 decreases C18: 3 Ac. Linolenic 3 decreases

- VI -

  Control Test Deviation Coagulable proteins 75.6 76.2 0.6 (% of crude proteins)

- III -

  Control Composition (% of the Test (% of dry matter) dry matter) Corn silage 37.2 36.3 Fescue silage 3.6 3.5 Wheat straw 4.3 4.1 Beet pulp 7.1 6, 9 Alfalfa with 18% protein 7.1 6.9 crude

Alfalfa with 23% protein 7.0 -

  raw Nitrogen concentrates 16.7 15.2 Brewer's grain 5.9 5.8 Moist grain corn 3.9 3.8 Crushed wheat 3.5 3.4 Molasses 1.5 1.4 Fat - 1.6 1, 5 hydrogenated Energy supplement - 10.5 Mineral supplement 0.7 0.7 vitaminized Total 100 100 Crude fiber 16.1 15.1 Lignocellulose 18, 4 17.3 Starch 18.0 18.6 Fat 5.6 7 , 1 Crude protein 17.3 16.7

- IV -

  Control Test Standard error 1st to 3rd week of lactation Primiparous Raw milk (kg / day) 25.3 26.3 0.7 TB (g / kg) 38.8 38.3 1.4 MG (g / day) 982 1007 45 TP (g / kg) 30.4 30.9 0.4 MP (g / d) 769 813 19 Multiparous Raw milk (kg / d) 35.4 35, 2 0.7 TB (g / kg) 9 * * TB (g / kg) 43.7 39.9 1.4 MG (g / d) 1547 1404 * 60 TP (g / kg) 32.3 31.3 0.6 MP (g / d) 1143 1102 35 4th to 9th week of lactation Primiparous Raw milk (kg / day) 32.5 33.5 0.6 TB (g / kg) 34.3 32.1 * 0.7 MG (g / day) 1115 1075 31 TP (g / kg) 28.9 28.5 0.2 MP (g / d) 939 955 14 Multiparous Raw milk (kg / d) 40, 8 45.2 ** 0.5 TB (g / kg) 37 , 9 34, 2 0.8 MG (g / d) 1546 1546 44 TP (g / kg) 27.8 28.5 * 0.2 MP (g / d) 1134 1288 *** 19 *; **; ***: significant difference at p <0.05;

p <0.01; p <O, 001.

  Control fatty acids (% of Test (% of dry matter difference) dry matter)

C4: 0 3.8 3.6 -5%

C6: 0 1.9 1.6 -16%

C8: 0 1.1 0.9 -18%

C10: 0 2.3 1.6 -30%

C10: 1 0.2 0.1 -50%

C12: 0 2.5 1.9 -24%

C12: 1 0.1 0.1 0%

C13: 0 0.1 0.1 0%

iso C14 0.1 0.1 0%

C14: 0 9.0 7.6 -16%

C14: 1 0.7 0.6 -14%

  ISO C15 0.2 0.2 0% Anteiso C15 0.4 0.4 0%

C15: 0 1.0 0.9 -10%

ISO C16 0.2 0.2 0%

C16: 0 26.9 22.2 -17%

C16: 1 2.2 2.0 -9%

  iso C17 0.5 0.4 -20% Anteiso C17 0.5 0.5 0%

C17: 0 0.7 0.6 -14%

C17: 1 0.4 0.3 -25%

iso C18 0.1 0.1 0%

C18: 0 11.4 12.1 6%

C18: 1 28.3 34.8 23%

C18: 2 2.8 4.0 43%

C18: 2 cis-9 trans-ll 0.7 1.0 43%

C18: 3 0.5 0.8 60%

C19: 0 0.1 0.1 0%

C20: 0 0.6 0.5 -17%

C20: 1 0.7 0.7 0%

  Total saturated 63.3 55.5 -12% Total monounsaturated 32.6 38.6 18% Total polyunsaturated 4.0 5.8 45%

C4 to C16 52.7 44.1 -16%

C17 and above 47.3 55.9 18%

Claims (12)

  1. Process for manufacturing an energy supplement to the diet of dairy cows, characterized in that it consists in: 1- mixing and grinding flax seeds, rapeseed seeds and a source of starch, 2 submitting the mixture obtained with a heat treatment, 3- add to the heat treated mixture a compound based on lysophosphatidycholine.   2. Method according to claim 1, characterized in that the heat treatment is extrusion and in that it is carried out at a temperature between C and 160 C, preferably between 140 and 145 C,   for a duration of the order of 45 seconds.   3. Method according to one of claims 1 to 2,   characterized in that prior to the heat treatment, a pre-treatment step consisting of maturation is carried out at a temperature comprised   between 80 and 90 C for about a minute.   4. Method according to one of claims 1 to 3,   characterized in that the heat treated mixture is further dried so that its rate humidity is around 10%.   5. Method according to one of claims 1 to 4,   characterized in that 0.3% by weight of formaldehyde and 1% by weight of water are added to the heat-treated mixture, the formaldehyde containing 30% weight of formalin.   6. Energy supplement to the diet of dairy cows, characterized in that it comprises 18 2768025   on the one hand a mixture, heat treated, of flax seeds, rapeseed and a source of starch and on the other hand a compound based on lysophosphatidycholine. 7. Energy supplement according to claim 6, characterized in that the starch source is cassava,   or wheat, or barley or corn.   8. Energy supplement according to one of the   Claims 6 to 7, characterized in that the mixture   heat treated comprises between 10% and 50% by weight of flax seeds, preferably 35%, between 10% and 60% by weight of rapeseeds, preferably 35%, and between 10% and 50% by weight of source starch, preferably 30%.   9. Energy supplement according to one of the   Claims 6 to 8, characterized in that the mixture   heat treated further includes between 10% and 50% by weight of soybeans.   10. Energy supplement according to one of the   Claims 6 to 9, characterized in that for 2 kg of   heat-treated mixture, it also comprises g of a plant support comprising 25 g of a product   containing 2.5 g of lysophosphatidycholine.   11. Energy supplement according to claim 10, characterized in that the plant support also comprises between 0 and 600 mg of vitamin E. 12. Use of an energy supplement according to   one of claims 6 to 11 in the system of   dairy cows at a rate of 2 kg per day per cow   in addition to a classic ration.