JPS587265B2 - How to increase the edibility of animal feed - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to animal feed, and more particularly to a method for increasing the edibility of animal feed.

Many efforts are being made to develop methods and formulations that increase the edibility of animal feed and at the same time maintain its nutritional value.

The development and production of nutritious animal feed has not had many technical problems, but there are problems with increasing its edibility.

When forage is poor, animals often do not take the forage offered to them and do not utilize its nutritional value.

Therefore, there is a need for animal feeds with increased edibility and methods for increasing the edibility of animal feeds.

In the present invention, fat treated with lipase or a mixture of fat and protein treated with a mixed enzyme of lipase and grotease is mixed.

Animal feed usually contains 4 to 16 percent fat by weight.

Part or all of this fat content can be processed; the present invention only requires providing an effective amount of processed fat or a mixture of fat and protein to increase the edibility of the animal feed. .

If a mixture of fat and protein is used, the mixture can be treated separately or, if desired, a portion of the animal feed composition containing fat and protein can be allowed to act on the enzyme mixture.

Although the fats are preferably lipolyzed separately, the whole animal feed composition can be acted upon by lipases if desired.

The enzyme-treated fat or fat-protein mixture can be incorporated into animal feed in any suitable manner.

When processing complete animal feed or parts thereof, processed fats or fat and protein mixtures are prepared on-site and incorporated.

Alternatively, the processed fat or fat and protein mixture can be made separately from the remainder of the animal feed and then mixed with or applied to the animal feed.

These methods are discussed in further detail below.

Preferred fats, used alone or in a mixture of fat and protein, are animal fats such as those naturally occurring in meat, fancy tallow, chicken fat, butter oil and lard.

However, other fats can be used, with butterfat and bleachable fancy tallow being preferred.

As will be apparent to those skilled in the art, fats and oils such as natural or processed cocoa butter are not palatable to animals and are not desirable for the present invention.

Proteins used in mixtures containing fat and protein can be used in large quantities at reasonable prices.

If an emulsifier is added to the reaction mixture, it is preferable to use a protein-based emulsifier that replenishes the protein and performs the emulsification.

Meat slurry or other protein ingredients in animal feed can also supply the necessary protein.

Processing of fats or mixtures of fats and proteins broadly involves emulsifying the fat or mixture and treating the fat or mixture with enzymes such as lipase (for fat alone) or a mixture of lipase and protease for fats and proteins. It is processed by

It is believed that the reaction between the emulsified fat protein mixture and the mixed enzymes generates many reaction products.

Fats react with lipases to produce free fatty acids and mono- and diglycerides.

Proteins react with proteases to produce polypeptides and free amino acids.

Still other reactions may occur. The true reactions and reaction products contributing to the unexpected improvement in the eating quality of animal feed produced by the present invention have not yet been identified.

However, the reaction between the emulsified fat-protein mixture and the mixed enzymes yields real and reproducible improvements and is bound by a particular theory as to which particular reactions or reaction products will have the desired results of the present invention. It's not a thing.

In the reaction of fat with lipase, lipase from most sources can be used in the present invention, such as microbial and pancreatic lipase, although pancreatic lipase is preferred.

And although the particular concentration of lipase is not considered critical, common commercially available lipases are generally used in amounts of 0.005 to 10% based on the weight of fat.

The reaction between lipase and fat is a heterogeneous system.

As a practical matter, it is therefore necessary to emulsify the fat and provide droplets of the fat suspended in a continuous aqueous phase containing the lipase.

Although it is possible to maintain the dispersion of lipid droplets in the aqueous layer by rapid mechanical stirring, gum arabic, alginic acid,
The use of emulsifiers such as polyoxyethylene (20) sorbitan monooleate (Tween 80), succinoyl monoglyceride or sodium stearoyl-2-lactyl (Emplex) is preferred.

The concentration of emulsifier is not considered critical, but is generally used in the range of 0.1 to 20% by weight, based on the weight of fat.

To carry out the reaction, the fat is preferably heated and melted to a temperature between 37.8° and 60°C (below 100° and 140°C) and mixed with an aqueous solution containing an emulsifier that is maintained at about the same temperature as the fat. reactor.

This mixture is emulsified by vigorous stirring.

Lipase is then dissolved in water at about 100°F or below and added to the emulsified fat.

The emulsion can then be re-emulsified.

The emulsion is then stirred constantly and thoroughly during the reaction.

Emulsions can be made containing cocatalysts such as calcium chloride or sodium chloride.

Although the relative amounts of fat and water present in the emulsion are not believed to be critical, the ratio of fat to water is approximately 1:10.
Preferably, they are present in a ratio of 0 to 10:1 and preferably about 1:4 to 1:1.

The reaction lasts anywhere from a few minutes to 96 hours.

After the desired reaction period, heat the emulsion to approximately 70°-95°C.
Lipase can be inactivated by heating to a temperature of .

Similarly, in fat/protein mixtures, it may be necessary to emulsify the fat prior to treatment with the mixed enzymes.

This is due to the fact that emulsification increases the mutual area of fat and water, thereby promoting a heterogeneous reaction between fat and lipase.

Emulsification is obtained by adding emulsifiers.

Alternatively, if the fat-protein mixture consists of a meat slurry,
The meat slurry imparts a certain natural emulsifying effect.

If an emulsifier is added, it is preferably a proteinaceous one.

Isolated soybeans from Central Soya (pro
mineD) is a particularly desirable proteinaceous emulsifier in the present invention.

The concentration of emulsifier is not critical, but amounts ranging from 0.5% to 20% by weight relative to the weight of fat are generally used.

The mixed enzyme consisting of lipase and protease used in accordance with the present invention may be of any suitable origin as long as it contains an effective amount of lipase and protease when used at a concentration that does not adversely affect the edibility of the animal feed. good.

Desirably, the mixed enzyme should contain about 20 to 250 lipase units per gram and about 5000 to 7000 protease units per gram.

(2) Lipase units are defined as the amount of enzyme that hydrolyzes 0.885 g of olive oil, calculated as triolein, into diolein and oleic acid in 2 hours at 37°C.

One protease unit is defined as the amount of enzyme that digests 1 mg of casein in 1 minute at 50° C. at pH 7.5.

Particularly preferred is pancreatic lipase, which is a mixed enzyme containing about 220 lipase units per gram and about 6000 protease units per liter.

The concentrations at which mixed enzymes are used are not critical and are generally about 20 to 250 lipase units and about 5 per 100 g of fat.
An amount sufficient to provide between 000 and 7000 protease units is used.

The mixed enzymes can be mixed with the reaction mixture at any time before, during or after emulsification.

However, it is desirable to mix after emulsification.

To carry out the reaction when the protein consists of a proteinaceous emulsifier, the fat is melted, mixed with an aqueous dispersant containing a proteinaceous emulsifier, stirred vigorously to emulsify, mixed with a mixed enzyme, and carried out the reaction. , it is advisable to maintain appropriate reaction conditions for a sufficient period of time.

Although the relative amounts of fat and water required for the reaction are not critical, desirably the fat to water ratio is about 1:100 to 10:1, preferably about 1:4 to 1:1.

The reaction mixture may also contain co-catalysts such as calcium chloride or sodium chloride.

Temperatures in the range of about 35° to 50° C. have been found to be effective for heating the reactants before mixing and maintaining the reaction.

Therefore, this temperature range is desirable.

However, it has also been recognized that lower temperatures can be used with somewhat less effectiveness due to incomplete emulsification and reduced reaction rates.

Somewhat higher temperatures can also be used, but are more costly as fast reaction rates are desired.

The aqueous emulsifier dispersion can also contain a cocatalyst and is preferably boiled for about 10 minutes and then mixed with the fat for 30 minutes.
Lower the temperature from 5° to 50°C.

After emulsification, the mixed enzymes are mixed and constant and effective stirring is maintained throughout the reaction period to maintain the desired high reaction rate.

The reaction generally lasts for about 5 minutes to 16 hours, typically 15 minutes to 2 hours.

It has been found that the pH during the reaction has an effect on the edibility, and more desirable results are obtained under alkaline reaction conditions.

The pH is regularly in the range of about 7 to 9, preferably about 8.
It is best to adjust it from 0 to 85.

After the desired reaction time, the emulsion can also be treated to inactivate the enzymes.

Typically, it can be heated to about 70° to 95°C for a period of time sufficient to inactivate the enzyme, on the order of about 5-15 minutes.

The enzyme-modified fat-protein mixture is preferably maintained in an emulsified state for incorporation into animal feed.

If desired, the emulsion can be chilled for extended periods of time or frozen for storage.

The enzyme-modified fat or fat-protein mixture can be added to animal feed in any suitable manner.

Application by spraying is particularly desirable for dry animal feed since it does not break up the emulsion and provides a uniform surface.

This makes it possible to improve eating habits with significantly smaller amounts of adjusted fat-protein mixtures.

Suitable tools for spraying the emulsion onto the animal feed are the spray guns commonly used in spray painting, which can coat the feed material in a rotating drum, such as a cement mixer type drum, for example.

The fat-to-water ratio of the emulsion is generally between 1:5 and I:2, although the fat-to-water ratio of the emulsion is not critical for applying the emulsion to animal feed.
I, typically about 1:4.

If the animal feed is desired to have an overcoat of unprocessed fat over an enzyme-treated fat-protein mixture, the two materials can be applied in conjunction or simultaneously.

Desirably, the unprocessed fat is first emulsified and applied, and the enzyme-treated fat-protein mixture is applied thereon.

Animal feed can be mixed with enzyme-treated fat-proteins and then dried to reduce the moisture content to the desired degree.

Enzyme-treated fats or fat-protein mixtures produced in this manner are generally applied in effective amounts, and in practice approximately 0.1% by weight, based on the total weight of animal feed, significantly improves the eating habits of most animals. It turns out that I got it.

Generally, an amount of about 5% by weight or more based on the total weight of animal feed is
Do not use the treated animal feed unless diluted with other ingredients such as untreated animal feed, meat chips, or water.

Preferably, the amount of lipolyzed fat is about 1%.

When the fat-protein mixture consists of the protein component of an animal feed, such as a meat slurry, the reaction according to the invention is preferably carried out by heating the slurry to reaction temperature and then mixing with the mixed enzymes.

Maintain constant and effective stirring during the reaction.

The natural emulsifying effect of conventional meat slurry methods is sufficient to emulsify the fat in the slurry.

However, it is desirable to add emulsifiers to obtain more stable emulsions.

For this embodiment, the pH temperature and reaction time are adjusted similarly to the embodiment in which the protein consists of a proteinaceous emulsifier.

This enzyme-treated meat slurry contains fat, carbohydrates, protein,
It is mixed with other ingredients of animal feed such as vitamins and minerals in effective amounts to provide animal feed with improved edibility.

The enzyme-treated meat slurry generally represents about 1% to about 35% of the animal feed, preferably about 5% to 30%.

As an upper limit guideline, it is recognized that high concentrations appear to have an adverse effect on the texture of animal feed and should be avoided where damage to the texture is outweighed by improved eating habits.

For medium moisture (ie soft type) animal feeds, lipolyzed fat alone may be added by subjecting a portion of the animal feed to lipase action and then blending with the rest of the animal feed.

Although the processed fat or fat-protein mixture produced according to the invention can improve the eating habits of animal feed in general, it is particularly suitable for use in nutritionally balanced feeds consisting of protein, fat, carbohydrates, vitamins and minerals. ing.

A particularly significant and dramatic increase in eating habits is shown in U.S. Patent No. 33652.
Dry animal feed of the type described in No. 97 (H. M. Burgess et al.) and U.S. Pat.
Specification No. 361 5652 (H.M.
．． Burgess et al.) and U.S. Pat. No. 3,623,884
It was observed in the intermediate moisture animal feed described in the specification (G.J. Haas).

High moisture or canned animal feeds can also be successfully processed according to the present invention.

Reference is made to the description of animal feed formulations in the above patents.

The following examples are presented to further illustrate the invention and are not intended to limit it in any way.

All parts and percentages are by weight unless otherwise noted.

EXAMPLE ■ This example illustrates a preferred method for improving the edibility of animal feed by adding lipolyzed fat according to the present invention.

12 pounds of water at 378°C (100°F) is heated to 49°C (approx.
Add to 8 pounds (3.6 kg) beef tallow at 20°F.

This mixture was then mixed with 30 g (approximately 0.066 lb) of propylene glycol alginate (low viscosity) (K
Add an emulsifier and emulsify for 5 minutes using a dispersion homogenizer.

3 to the emulsion maintained at a temperature of 43°C (110T).
Takamin dissolved in water at 78°C (approximately 100°F)
e Add 20 g (approximately 0.044 lb) of pancreatic lipase.

The emulsion was then re-emulsified for 5 minutes, then 37
．． Leave at a temperature of 8°C (100°F) for 4 days.

At the end of this incubation period, the animal feed is coated with lipolyzed fat in an amount of 2% by weight of the total feed.

The feed contained 9% moisture and was previously coated with 2% untreated bleached fancy tallow.

The composition of the feed on a dry basis is 40.4% corn, 23%
．． 1% soybean powder, 20.8% wheat flour, 11.6% meat meal and 41% vitamins, minerals, colors and flavor mix.

Example 1 This example illustrates another method of improving the edibility of animal feed according to the invention.

Emulsifier consisting of succinoylated monoglyceride about 12
02 in an aqueous solution of 0.0066 molar with respect to CaCl2 and 0.5 molar with respect to NaCl 3.2
Dispersed in liters.

The mixture is brought to a boil on a steam coil and held at this temperature for about 10 minutes.

The mixture is then cooled to 50 DEG C. and 800 g of molten bleachable fancy tallow are added.

The mixture is then homogenized by mixing in a Waring blender at high speed for 3 minutes.

Add 8 g of Miles Laboratories Pancreatic Lipase 250 to the homogenized mixture.

The reaction mixture is incubated for approximately 2 hours.

This emulsified lipolyzed fat is sprayed onto a dry animal feed similar to that used in Example 2, but containing 3% untreated bleachable fancy tallow, to yield 1% lipolysed fat.

Example ■ As another example of a desirable method of producing highly palatable animal feed according to the invention, the method of Example ■ is repeated using sodium stearoyl-2-lactylate (Emplex) as the emulsifier instead of the succinoylated monoglyceride. .

EXAMPLE ■ This example illustrates a preferred method of preparing a fat-protein mixture according to the present invention.

Isolated soybean (Promin D) (120 g) protein emulsifier at 0.0066 molar concentration for CaCl2, NaCl
was dispersed in 3.2 liters of an aqueous solution with a 0.5 molar concentration.

The mixture was brought to a boil on a steam coil and held at this temperature for 10 minutes.

The mixture was then cooled to 50°C and the pH adjusted to 8. 0
-8. 5 and added 800 g of melted bleachable fancy tallow.

The mixture was then homogenized by mixing on a Waring grinder at high speed for 3 minutes.

The pH was adjusted to the indicated range by adding sodium hydroxide if necessary.

8 g of Miles Laboratories Pancreatic Lipase 250 was added to the homogenized mixture.

The reaction mixture was adjusted to pH 8.0 every 30 minutes. 0-8. 5 and cultured for about 2 hours.

At the end of the treatment reaction, the material was frozen. EXAMPLE ■ This example illustrates a preferred method according to the present invention for producing palatable animal feed.

The frozen emulsion prepared in Example 2 was thawed in warm water for application to animal feed.

When a certain amount of emulsion is broken by thawing, W
The mixture was homogenized and re-emulsified using an Aring Blunder at high speed for about 3 minutes.

This emulsion is coated with 3% by weight unprocessed bleachable fancy tallow, 9% moisture and the following dry basis composition: 40.4% corn, 23.1% ground soybean, 20.8% wheat meal. The emulsion applied to a commercially available granular dry feed with 11.6% 50% meat meal, and 4.1% vitamins, minerals, pigments and flavor mix contains about 20% enzyme-treated fat-protein mixture. and sprayed it onto the animal feed using a spray gun in a cement mixer containing dry feed to obtain a 1% enzyme-treated fat-protein mixture.

The animal feed was then heated and dried at 90°-110° C. for 5 to 10 minutes to reduce the final moisture content of the animal feed to about 8-12%.

Example ■ This example illustrates the dramatic improvement in the palatability of animal feed obtained by the present invention.

In each of the 21 examples shown in Tables ■, ■, and ■, fat was emulsified and prepared with a mixed enzyme consisting of protease and lipase.

Fats were processed according to the method of Example 2, varying the specific fats and reaction conditions shown in the table.

Non-protein emulsifiers were used in 6, 7 and 21. Enzyme-treated fats were heated to 95°C when instructed to inactivate enzymes.
It was heated to

The enzyme-treated fat was applied by spraying the indicated amount onto the animal feed according to the method of Example 2 to obtain a 4% total fat coating on the animal feed.

The remainder of this fat is non-emulsifying, unprocessed bleachable fancy tallow (BFT).

Animal feed produced in this manner is indicated by the letter L under Treatment and Type in the table below.

Three other types of animal feed were produced for comparison.

(1) Type E contained the same fat used in the animal feed designated L.

Here the fat is emulsified but not adjusted with the mixed enzymes according to the invention.

(2) Type U contains the same fat used in Type L.

However, fats are not emulsified or adjusted with mixed enzymes.

(3) Experiments 4-8 when U-type animal feed is the control;
In all experiments except 10 and 20, animal feed containing 4% total fat as a coating of unemulsified, unadjusted bleachable fancy tallow was used as a control.

In this example, 40 mixed-breed dogs were fed the various diets shown in the table and their relative preferences were recorded and objectively compared.

The results of this test are expressed as average preference rating (APR).

The APR value is defined as follows compared to the control.

APR Rating Reaction 2.0 or above Strong Preference 0.80 to 199 Moderate Preference APR Rating
Reaction 00 to 0.79 No preference - 0.00 to -0.79 No rejection - 0.8 to -4.99 Moderate rejection -. −
2. 0 or less Strong Rejection The results of this test are summarized in Tables ■, ■, and ■.

It is observed that experiments 2 and 3 comparing the U-type fat against the control show a preference between two different lots of bleachable fancy tallow.

This is explained by the fact that the two samples are not quite similar, but vary depending on their manufacture and storage period.

EXAMPLE ■ This example illustrates another preferred method according to the invention for preparing a fat-protein mixture according to the invention.

Approximately 53.6% stomach, 15.8% meat pieces, 39% defatted beef tissue, 1.7% lungs, 1.1% emulsifier, 1 2.
A meat slurry was obtained by homogenizing a mixture of 9% propylene glycol, 64% corn syrup, and 4.6% water.

182 kg (400 bond) of this meat slurry was stirred thoroughly and heated to 50°C.

Adjust the pH to 8. by adding 2N NaOH. 0-8.
Adjust to 5.

Then 163 g (0.36 lb) of Miles Laboratories Pancreatic Lipase 250 (163 g (0.36 lb) of the fat in the meat slurry)
%) to the slurry.

Constant and thorough stirring was continued for the 37 minute reaction period while continuously measuring the pH.

Each time the pH drops to 78, add enough 2N NaOH to raise the pH to 8.2.

At the end of the reaction, the pH was adjusted to 8.2 to bring the mixture to 90-9.
Heat to 5°C to inactivate the enzyme.

EXAMPLE ■ This example illustrates another preferred method according to the present invention for producing palatable animal feed.

The three separate parts of the enzyme-treated meat slurry prepared in Example ■ were mixed with the addition of the untreated meat slurry, and the enzyme-treated slurry was mixed at 112%, 336%, and 67.2%.
Obtain a blended slurry containing %.

Then 1 part of each 44.6 parts of the blended slurry
．． From 9 parts soy, 59 parts vitamin, mineral, flavor and color mixture, 15.7 parts sugar and 3
Mix with 1.9 parts soybean flakes.

This mixture is then extruded through a chilled extruder to form three animal feeds.

The first contains 5% enzyme-treated meat slurry, the second 15% and the third 30%.

Example ■ This example illustrates the improvement in eating quality obtained by the present invention.

Three animal diets prepared according to the method of Example 2 were tested and compared with an animal diet identical in all respects except containing a fat protein mixture not treated with enzymes as a control.

Forty mixed-breed dogs were fed four animal diets and only recorded by APR as described in Example 2.

Claims (1)

[Scope of Claims] 1. An animal feed characterized in that fat is treated with lipase or a mixture of fat and protein is treated with lipase and protease, and the prepared fat or fat and protein is added to animal feed. How to increase your appetite. 2 emulsifying the fat to prepare a mixture of fat and protein, treating the mixture with an enzyme mixture comprising lipase and protease, and then adding an effective amount of this enzyme-treated fat-protein mixture to the animal feed. A method for increasing the edibility of animal feed.