FR2880518A3 - Supplementary food stuff for cows, comprises mixing saccharose, lactose, glucose, maltodextrines or starch with vegetable fat content by agitating the liquid phase - Google Patents

Abstract

The phase is agitated at 60-90[deg]C, where the temperature is the melting point of the fat content, which is solidified at lower than 50[deg]C are hydrogenated oils, hydrogenated fatty acids/salts of fatty acids from palm oil, soya oil, sunflower oil, flax oil or food vegetable oil. A solid is formed by amino acids, vitamins or emulsifiers in the form of flours results from crushing the solidified particles/mixture from the solidification of the liquid mixture after spraying.

Description

The present invention relates to the design of a complementary food

  for dairy cows consisting of sugars and digestible fat in the gut.

  Dairy cows, like all ruminants, have a pre-stomach, the rumen, which acts as a fermenting vessel through which all nutrients pass before they undergo traditional digestion in the rest of the digestive tract.

  The first weeks of lactation are characterized in animals with high milk production by two important deficits: energy (necessary for the synthesis of milk fat) glucose (necessary for the synthesis of milk lactose) Because the production capacities are significantly greater than the possibilities of ingestion of animals.

  To cover these needs, dairy cows will use their fat reserves to obtain energy and to produce glucose in their liver from the glycerol released by the hydrolysis of the triglycerides reserve. Excess non-metabolized fat in the liver accumulates in the body as ketone bodies. Ketosis is an acute or chronic pathology resulting from this accumulation. It is a source of significant economic losses caused by decreased milk production and reproductive problems.

  Studies have shown that milk production capacity is correlated with the incidence of ketosis (Drackley, 1995).

  Direct energy input into diets in the form of fat and / or digestible sugars is limited because rumen flora is disrupted by excessive fat intake and digestible sugars are rapidly fermented into fatty acids. volatiles that may be the cause of metabolic disorders (acidosis).

  Therefore, after passage through the rumen, the nutrients entering the digestive tract are deficient in fat and digestible sugars compared to the high needs of animals with high production.

  Today the additional contributions of fats and digestible sugars are provided in a dissociated manner: - the fats are provided by solid forms at body temperature: - simple salts of fatty acids (ex: calcium soap of palm oil ) - simple hydrogenated fatty acids (eg hydrogenated fatty acids from palm oil) The positive effects of solidified fat intake on milk production and the safety of this form on ruminal fermentations are widely recognized ( Palmquist, 1996).

  Soluble sugars are not brought directly but in the form of precursors which will be converted into glucose in the liver of ruminants. Since the animal can not absorb enough glucose in its diet because of the fermentation of digestible sugars in the rumen, the liver contributes to the synthesis of the majority of the necessary glucose, 85% according to Danfaer et al, 1995.

  The contribution of the liquid mono-propylene glycol precursor to drogging (forced injection of liquid directly into the rumen) is a common practice but can be traumatic for the animals and dangerous for the breeders (the animals are struggling). The supply of mono- propylene glycol and other precursors (glycerol, sodium propionate, etc.) in solid form is difficult to implement because these raw materials are not palatable and the animals do not consume the quantities which they would physiologically need.

  The positive effects of glucose precursors are also known (Rémond et al, 1984). These glucose precursors are not converted to 100% glucose and this transformation is also costly in energy, this at a time when the energy contributions are already insufficient.

  Tests have shown that at equivalent energy intake, glucose is 2 times more effective than propionate (glucose precursor) to increase milk production and 1.4 times more efficient to increase protein production (Rigout et al, 2001, Meeting Research Ruminant, December 2001).

  Animals with high production potential also need nutrients that are degraded in the rumen when they are brought directly (amino acids or vitamins). They are usually brought in encapsulated form to resist degradation in the rumen.

  The principle of the invention is to provide in the same food vegetable fats solidified with solid sugars previously suspended in the fat before solidification. The complementary food thus balanced simultaneously covers the need for fats and sugars, brought directly without passing through glucose precursors.

  The fat / sugar mixture thus produced is protected from fermentation in the rumen because it is solid at body temperature. The enzymatic hydrolysis of the fats releases into the intestine the fatty acids and soluble sugars that are then available to the animal. Thus the glucose necessary for the metabolism of the animal is brought directly without the need to go through precursors which allows to precisely control the amount of glucose provided to animals.

  The resistance to rumen degradation by the insolubility of the fat / sugar mixture is easily demonstrated by dissolving, stirring and filtering the mixtures before or after treatment: Mixture 100 g = 30 g sugars (glucose) + 70 g Fat (palmitic acid) Manufacture Control: simple mixture Test: mixture according to the invention - Solid phase cold mix - Liquefaction of sugar and fat fats. - Mixing of sugar in powder form in liquid fats at T> 60 ° C - Cooling Crushing Treatment Dissolving 100 g of mixture in 500 ml of water at 40 ° C., stirring for 1 hour, then filtration and weighing residue 70 g = 99 g = filtered solid 70 g of fat 70 g of fat 0 g of sugar 29 g of sugars Either rate of protection of sugars Either rate of protection of sugars Og / 30g = 0% 29g / 30g = 96.7 % Conclusion The sugars are soluble and therefore the insoluble sugars are protected available for the bacteria which ruminal fermentations will ferment them in the rumen. At the same time as the materials they will not reach the fat intestine and will therefore be available in the intestine On the other hand, the fat / sugar mixture is palatable unlike the glucose precursors usually used.

  The food is produced by the liquefaction of fat at a temperature of 60 to 90 C in a mixing tank. Liquefied fats are chosen to solidify below 50 C (vegetable oils and hydrogenated fatty acids or vegetable fatty acid soap). These fats can come from different oils: palm, soy, sunflower, flax or any other vegetable.

  Then the equivalent of 5 to 70% of the final mixture of miscible sugars (sucrose, lactose, glucose, maltodextrins, starch) is mixed by stirring homogeneously in this liquid solution. These sugars are absorbed by the animal mainly in the form of glucose.

  A more complete version of the mixture can be enriched in amino acids (lysine, methionine, valine, etc.), vitamins (A, D3, E, biotin, choline, etc ...) or emulsifiers.

  The final presentation of the product can be obtained by grinding the solidified mixture (flour) or by spraying and solidification at room temperature of the initial liquid mixture (particles).

  The additional fat requirements of dairy cows are about 50 kg per year, the glucose requirements are about 10 kg per year. The average requirements of the mixture are therefore about 60 kg per animal.

  References: PALMQUIST, D.L., 1996, Use of lipids in ruminant feeding, XII Curso de especializacion FEDNA, Madrid, 7-8 November 1996.

  DANFAER A., V. TETENS, AGERGAARD N., 1995, Review and experimental study on the physiological and quantitative aspects of gluconeogenesis in lactating ruminants, Comp.

Biochem. Physiolo., 111B: 201-210.

  RIGOUT S., LEMOSQUET S., HURTAUD C., BACH A., RULQUIN H., 2001, Duodenal Glucose and Ruminally Propionate: A Comparison of Their Effects on Milk Production and Composition, 2001, Research Ruminant Meeting, December 2001, 8-314 DRACKLEY JK, 1995, Post-partum Ketosis in dairy cattle: current status and future prospects, Journal of Dairy Science Vol 78 (Suppl 1) Proceedings of the 90th Annual American Dairu Science Association and Northeast ADSA / ASAS Meeting, Cornell University , Ithaca NY, Junne 25-28 (1995) p.

Abstract N P50 REMOND B., REMESY C., RUFFIO P., CHILLIARD Y., 1984, Interest of mono-propylene glycol in the prevention and treatment of ketoses in dairy cows, Bull. Tech. Theix INRA, (56), 21-30.

Claims (5)

  1 / complementary food mixture of 5 to 70% digestible sugars in vegetable fats made by stirring in the liquid phase between 60 and 90 C, melting temperature of fats.   2 / complementary food mixture of sugars and vegetable fats according to claim 1 wherein the fats which solidify below 50 C, are hydrogenated oils, hydrogenated fatty acids or fatty acid salts derived from palm oils , soya, sunflower, flax or any other vegetable vegetable oil.   3 / complementary food mixture of sugars and vegetable fats according to claim 1 wherein the digestible sugars are sucrose, lactose, glucose, maltodextrins or starch.   4 / complementary food mixture of sugars and vegetable fats according to claim 1 solid at a temperature below 50 C according to claim 2 which may be composed solely of fats and sugars or which may also be supplemented with amino acids, vitamins or emulsifiers.   5 / complementary food mixture of sugars and vegetable fats according to claim 1 solid at a temperature below 50 C according to claim 2 may be supplemented with amino acids, vitamins or emulsifiers according to claim 4 which is in the form of flours from grinding solidified final mixture or particles resulting from the solidification of the liquid mixture after spraying.