GB2119624A - Fodder additive and a process for its preparation - Google Patents

Abstract

A fodder additive is based on industrial by-products of vegetable origin and the characteristic feature is that it contains 1.2 to 30 percent by weight of natural and/or synthetic odour and flavouring substances on a finely ground carrier prepared of lixiviated plant parts, preferably of dried beet chips obtained in the course of sugar production by grinding. The relatively sensitive aromatic materials are not on the surface of the carrier but in its hollow inner structure and thus they are protected against oxidation, hydrolysis and other chemical attacks. Compared with already known aromatic products on carriers with an inner hollow structure the fodder additive of the invention shows the advantage that the microhollows of its carrier have not to be prepared but they exist already, and that the carrier is a digestible, completely natural material.

Description

SPECIFICATION Fodder additive and process for its preparation The invention relates to a fodder additive and a process for its preparation.

It is known that the continuously increasing demand of animal husbandry for fodder is met more and more hardly from natural sources. A part of the natural fodders being at disposal does not completely correspond to the increasing demands of intensive animal rearing or keeping. The specialization in animal keeping is accompanied by the necessity of special fodders (poultry, pig and cattle fodder) for the individual special fields.

With the help of fodder special purposes (meat production, milk production) can be reached.

In order to attain an optimal fodder utilization the natural fodders, particularly the less valuable ones or the fodders the composition of which does not correspond to the given purpose are admixed with each other in different ratios and additives are added, respectively. In this way the correct ratio of the most important components of the fodder (albumen, fats, carbohydrates etc.) is adjusted, besides numerous other important substances (vitamins, phosphorus, urea, trace elements, generally in form of metal salts or complexes) are added. Sometimes a certain advantageous ratio is adjusted within one of the main components, too, e.g. in order to increase the milk production a certain lysine concentration has to be set.

Both the less valuable fodders and the mixed fodders and premixes containing different additives do not possess in most cases the smell and taste which would stimulate the animals to take always the necessary quantity. Numerous attempts have been made to eliminate this disadvantage.

It was obvious to admix the fodder with odourising and flavouring materials. However, here numerous problems arise: - the odour and flavouring materials could not be admixed sufficient homogeneously with the fodder; - the admixed aromatic substances escape within short time, thus the odour and flavouring activity is considerably reduced; - the relatively unstable aromatic substances adhering on a large area in a thin layer are oxidized by atmospheric oxygen and thus lose their odour and flavour or, what is still more unpleasant, they acquire another, repellent flavour; - by the influence of moisture a part of the aromatic substances is hydrolyzed; furthermore, the aromatic substances can react with the metal ions present and thereby may lose their effect, too.

Experiments to add the aromatic materials in the form of an aqueous emulsion failed because of the above-mentioned tendency to hydrolysis of the aromatic substances.

A better result was shown by processes in which the aromatic substances were applied to neutral or indifferent, but non-digestible carriers with a large specific surface. The carrier was e.g.

highly dispersed silicon dioxide. In a form absorbed to the carrier the aromatic substances can be distributed more equally in the fodder and the premix, respectively, but the quality reducing effect of the rapid evaporation, of the oxidation (which takes place especially quickly because of the large surface) and of the hydrolysis existed unchanged.

In U.S. patent No. 3,061,444 the stabilization of volatiie components of fruit, vegetable and meat soups destined for human consumption with the aid of a mixture of cyclodextrin and linear dextrin is disclosed.

The cyclodextrins are ring-shaped compounds builg up with 1 ,4-glucoside bonds from glucopyranoside units. From the spatial structure of the glucopyranose it follows that in the ring the secondary hydroxyl groups are on the one side and the primary hydroxyl groups on the other side, and thus in the interior of the ring, i.e. in the interior enclosed by the cyclodextrin, there are only apolar glucoxide oxygen bridges and hydrogen atoms.

These hollow molecules can take up smaller molecules into the hollow and form inclusion complexes with them.

The cyclodextrins are not toxic, but digestible for the organism only after their transformation to linear dextrins.

Hungarian patent specification No. 174,699 describes the fixation of spices, aromatic and flavouring substances for food in form of inclusion complexes formed with cyclodextrin. The stable product suitable for the spcing, aromatizing and tasting of food is prepared by adding the aromatic substances or their solutions to the solution of cyclodextrin under intensive stirring and/or shaking. The inclusion complex is precipitated and then separated by cooling and standing. If the complex is not precipitatable, it is frozen out of the solution and the water is removed by lyophilization.

According to another method of preparation the inclusion complex is prepared with the cyclodextrin in one step. With the aid of the enzyme transgl ucosidase cyclodextrin is prepared from starch and the obtained product, which contains beside unreacted starch different linear dextrins and the formed cyclodextrins, is added to the aromatic substances. The thus-obtained cylodextrin inclusion complexes are stable on exposure to air at room temperature in dry state.

They begin to decompose only at temperatures above 2000 C. The aromatic substances are released from the complexes only to a small degree.

The inclusion complexes formed with cyclodextrin partly solve the problems mentioned at the beginning but an artificial carrier substance has to be prepared. This carrier substance is not toxic and only the portion transformed to a linear dextrin is digestible. Furthermore, it is disadvantageous that in this way at most 15% of aromatic substances can be bound.

It was the aim of the invention to prepare a product suitable for the introduction of odour and flavouring substances in animal fodder or premixes, the odour and flavouring substances being admixed homogeneously such that aroma losses due to volatility, oxidation, hydrolysis and other chemical reactions are reduced and practically no odour or flavour changes appear.

The invention is based on the recognition that the original cell structure of industrial by-products of vegetable origin which were lixiviated in the course of their processing is completely maintained and is suitable for the take up of odour and flavouring substances. E.g. at the sugar production beet chips are lixiviated and therefore there are empty spaces, hollows in the cell structure after the lixiviation at the sites at which the water-soluble components were bound. The structure of the lixiviated beet chips is essentially considered as a polysaccharide space lattice which is formed first of all from cellulose and pectins. These empty places are suitable for the taking up of odour and flavouring substances.At the same time the lixiviated industrial by-products of vegetable origin, first of all the beet chips from the sugar production, are digestible carrier substances which themselves are suitable as fodder. Their cell structure has not to be prepared as in the case of the cyclodextrins since it exists inherently.

Accordingly, the invention relates to a fodder additive based on industrial by-products of vegetable, origin. The fodder additive of the invention includes 1.2 to 30 percent by weight of natural and/or synthetic odour and flavouring substances on a fine ground carrier prepared of lixiviated plant parts, preferably dried beet chips obtained in the course of sugar production.

The carrier possesses preferably a particle size of 10 to 500 211. As natural odour and flavouring substances parsley-, celery and parsnip extracts as well as ethereal oils, e.g. coriander, orange, lemon, dill, onion and caraway oils or their combinations can be used. The synthetic aromatic substances, are based e.g. on vanillin, cinnamon, anise and geranium aldehyde. In most cases it is an unknown composition protected by a trade-mark and obtainable in the market. The kind of the odour and flavouring substances is not significant for the invention, since all additives used for this or that purpose of animal hunsbandry can be incorporated into the carrier used according to the invention.

Furthermore, the invention relates to a process for the preparation of the above-mentioned fodder additive. According to the process of the invention a ground product prepared from lixiviated plant parts, preferably from dried beet chips obtained in the sugar production, 1.2 to 30% of natural and/or synthetic odour and flavouring substances, related to the weight of the grinding product, are added at a temperature of 5 to 300 C, the components are intimately contacted with each other by intensive admixing and, if desired, the fodder additive is left standing for some time, preferably for 2 to 3 hours.

By the intensive contacting the aromatic materials sediment in the hollows where they are protected against all atmospheric and chemical influences. This fact was proved by electron microscope examination of samples containing 25% of volatile oils. As the takings showed clearly, the oil was not on the outer surface of the ground product particles but was completely incorporated into the inner hollows.

The fodder addtive of the invention has the following advantages: the odour and flavouring substances can be equally admixed with the fodder. Since the aromatic substances are protected in the hollows of the carrier, the fodder additive can be well stored because it does not lose its aroma value with air moisture, oxidation or other factors influencing the odour and flavouring substances on the surface. Furthermore it is advantageous that, in contradiction to the cyclodextrin inclusion complexes, up to 30% of aromatic substances can be bound, i.e. on the one hand a specific economies in carrier material can be attained and, on the other hand, the preparation of concentrated products lowers the costs of transport and storing.In comparison with the known cyclodextrin inclusion complexes it is advantageous that the necessary structure has not to be prepared but it its already formed in a vegetable by-product. Finally it should be mentioned that the carrier is a completely natural material which itself is suitable as fodder and already for that reason alone it is preferred to indigestible (mineral) and half-digestible (cyclodextrin) carriers. Concerning the price the difference is higher than one order of magnitude and this fact makes the fodder additives of the invention extraordinariiy advantageous even from the point of view of costs.

The invention is further illustrated with the aid of the following Examples.

EXAMPLE 1 Additive to poultry fodder Composition: parsley oil 0.400 kg parsnip oil 0.400 kg caraway oil 0.400 kg celery oil 0.200 kg abs. alcohol 18.600 kg grinding product of dried beet chips 70.000 kg fodder paprika 10.000 kg The ground product of beet chips having an average particle size of 250 y is sprayed with the alcoholic solution of the ethereal oils in a Lödige- mixer and then homogenized for about 1 5 minutes. The homogeneous product is filled into a plastic bag. After a standing time of 3 hours the additive can be admixed to the poultry fodder in a quantity of 0.3 to 0.5% by wt.

The aroma additive compensates the effect of the substances of unpleasant flavour (fish-meal) in the poultry fodder. Thus an improvement of the flavour of the poultry fodder is attained too.

EXAMPLE 2 Pig fodder additive for the weaning of piglets Composition: FiranorR 24 25 kg grinding product of dried beet chips 75 kg (FiranorR is produced by the Swiss firm Firmenich.) The beet chip ground product having an average particle size of 400 j*4 is sprayed with the aroma mixture in a mixer. The still wet mixture is packed in the way described in Example 1.

The obtained fodder additive is added to the fodder of suckling sows in a quantity of 0.3 to 1% by wt. The piglets get used to the flavour of the fodder additive by the mother's milk and it is easier to accustom them to solid fodder containing the same additive.

Claims (14)

1. A fodder additive on the basis of industrial by-products of vegetable origin, which contains 1.2 to 30 percent by weight of natural and/or synthetic odour and flavouring substances on a finely ground carrier prepared of lixiviated plant parts.

2. A fodder additive as claimed in claim 1 wherein the carrier is dried beet chips obtained in the course of sugar production by grinding.

3. A fodder additive as claimed in claim 1 or claim 2, in which the carrier possesses a corn size of 10 to 500 y.

4. A fodder additive as claimed in any one of claims 1 to 3, which contains as natural aromatic substances parsley, celery, and/or parsnip extracts as well as ethereal oils, such as coriander, orange, lemon, dill, onion or caraway oil or a mixture thereof.

5. A fodder additive as claimed in any of claims 1 to 4, which contains vanilline, cinnamon, anis or geranium aldehyde or a mixture thereof as synthetic aromatic substances.

6. A process for the preparation of fodder additives using industrial by-products of vegetable origin, in which 1.2 to 30% of natural and/or synthetic odour and flavouring substances, related to the weight of the ground product, are added to a ground product prepared of lixiviated plant parts, at a temperature of 5 to 300 C, and the components are intimately contacted with each other by intensive mixing.

7. A process as claimed in claim 6, wherein the ground product is dried beet chips obtained from sugar production.

8. A process as claimed in claim 6 or claim 7, in which the obtained fodder additive is left standing for a period of time.

9. A process as claimed in claim 8 wherein the fodder additive is left standing for 2 to 3 hours.

10. A process as claimed in any one of claims 6 to 9, in which a grinding product of an average particle size of 10 to 50 y is used as carrier.

1 A process as claimed in any one of claims 5 to 10, in which parsley, celery or parsnip extracts as well as ethereal oils, such as coriander, orange, lemon, dill, onion or caraway oil or a mixture thereof is used as natural aromatic substance.

12. A process as claimed in any one of claims 5 to 11, in which vanilline, cinnamon, anis or geranium aldehyde or a mixture thereof is used as synthetic aromatic substance.

13. A process as claimed in claim 5, substantially as hereinbefore described in Example 1 or Example 2.

14. A fodder additive when produced by a process as claimed in any one of claims 7 to 13.

1 5. A fodder additive as claimed in claim 1, substantially as hereinbefore described in Example 1 or Example 2.