NO323876B1 - Feed for ruminants and their method of preparation - Google Patents
Feed for ruminants and their method of preparation Download PDFInfo
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- NO323876B1 NO323876B1 NO20050687A NO20050687A NO323876B1 NO 323876 B1 NO323876 B1 NO 323876B1 NO 20050687 A NO20050687 A NO 20050687A NO 20050687 A NO20050687 A NO 20050687A NO 323876 B1 NO323876 B1 NO 323876B1
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- starch
- fat
- feed
- amylose
- lipid
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- 241000282849 Ruminantia Species 0.000 title claims abstract description 26
- 238000000034 method Methods 0.000 title claims description 19
- 238000002360 preparation method Methods 0.000 title description 2
- 229920002472 Starch Polymers 0.000 claims abstract description 74
- 235000019698 starch Nutrition 0.000 claims abstract description 74
- 239000008107 starch Substances 0.000 claims abstract description 73
- 229920000856 Amylose Polymers 0.000 claims abstract description 40
- 150000002632 lipids Chemical class 0.000 claims description 32
- 210000004767 rumen Anatomy 0.000 claims description 20
- IPCSVZSSVZVIGE-UHFFFAOYSA-N hexadecanoic acid Chemical compound CCCCCCCCCCCCCCCC(O)=O IPCSVZSSVZVIGE-UHFFFAOYSA-N 0.000 claims description 17
- 230000008569 process Effects 0.000 claims description 12
- 230000015572 biosynthetic process Effects 0.000 claims description 10
- 235000021314 Palmitic acid Nutrition 0.000 claims description 8
- 235000013339 cereals Nutrition 0.000 claims description 8
- 239000000463 material Substances 0.000 claims description 8
- WQEPLUUGTLDZJY-UHFFFAOYSA-N n-Pentadecanoic acid Natural products CCCCCCCCCCCCCCC(O)=O WQEPLUUGTLDZJY-UHFFFAOYSA-N 0.000 claims description 8
- AOHAPDDBNAPPIN-UHFFFAOYSA-N 3-Methoxy-4,5-methylenedioxybenzoic acid Chemical compound COC1=CC(C(O)=O)=CC2=C1OCO2 AOHAPDDBNAPPIN-UHFFFAOYSA-N 0.000 claims description 6
- 235000021355 Stearic acid Nutrition 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- QIQXTHQIDYTFRH-UHFFFAOYSA-N octadecanoic acid Chemical compound CCCCCCCCCCCCCCCCCC(O)=O QIQXTHQIDYTFRH-UHFFFAOYSA-N 0.000 claims description 6
- OQCDKBAXFALNLD-UHFFFAOYSA-N octadecanoic acid Natural products CCCCCCCC(C)CCCCCCCCC(O)=O OQCDKBAXFALNLD-UHFFFAOYSA-N 0.000 claims description 6
- 230000029087 digestion Effects 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- OGBUMNBNEWYMNJ-UHFFFAOYSA-N batilol Chemical class CCCCCCCCCCCCCCCCCCOCC(O)CO OGBUMNBNEWYMNJ-UHFFFAOYSA-N 0.000 claims description 4
- 235000021588 free fatty acids Nutrition 0.000 claims description 4
- 238000004519 manufacturing process Methods 0.000 claims description 4
- 210000000813 small intestine Anatomy 0.000 claims description 4
- 239000008117 stearic acid Substances 0.000 claims description 4
- 230000001804 emulsifying effect Effects 0.000 claims description 3
- 239000007858 starting material Substances 0.000 claims description 3
- 150000003626 triacylglycerols Chemical class 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 2
- 125000004432 carbon atom Chemical group C* 0.000 claims 1
- 230000015556 catabolic process Effects 0.000 abstract description 8
- 241001465754 Metazoa Species 0.000 abstract description 6
- 230000036541 health Effects 0.000 abstract description 5
- 238000006731 degradation reaction Methods 0.000 abstract description 2
- 239000003925 fat Substances 0.000 description 56
- 235000019197 fats Nutrition 0.000 description 56
- 235000019621 digestibility Nutrition 0.000 description 11
- 241000283690 Bos taurus Species 0.000 description 5
- 230000008859 change Effects 0.000 description 5
- 240000005979 Hordeum vulgare Species 0.000 description 4
- 235000007340 Hordeum vulgare Nutrition 0.000 description 4
- 235000007319 Avena orientalis Nutrition 0.000 description 3
- 102000004190 Enzymes Human genes 0.000 description 3
- 108090000790 Enzymes Proteins 0.000 description 3
- 235000019482 Palm oil Nutrition 0.000 description 3
- 230000003750 conditioning effect Effects 0.000 description 3
- 235000005911 diet Nutrition 0.000 description 3
- 230000037213 diet Effects 0.000 description 3
- 230000002349 favourable effect Effects 0.000 description 3
- 230000000813 microbial effect Effects 0.000 description 3
- 244000005706 microflora Species 0.000 description 3
- 239000002540 palm oil Substances 0.000 description 3
- TWJNQYPJQDRXPH-UHFFFAOYSA-N 2-cyanobenzohydrazide Chemical compound NNC(=O)C1=CC=CC=C1C#N TWJNQYPJQDRXPH-UHFFFAOYSA-N 0.000 description 2
- 241000209761 Avena Species 0.000 description 2
- 229920000881 Modified starch Polymers 0.000 description 2
- 235000021360 Myristic acid Nutrition 0.000 description 2
- TUNFSRHWOTWDNC-UHFFFAOYSA-N Myristic acid Natural products CCCCCCCCCCCCCC(O)=O TUNFSRHWOTWDNC-UHFFFAOYSA-N 0.000 description 2
- 230000002378 acidificating effect Effects 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- XBDQKXXYIPTUBI-UHFFFAOYSA-N dimethylselenoniopropionate Natural products CCC(O)=O XBDQKXXYIPTUBI-UHFFFAOYSA-N 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000019426 modified starch Nutrition 0.000 description 2
- 239000008188 pellet Substances 0.000 description 2
- 229920001282 polysaccharide Polymers 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 229920001685 Amylomaize Polymers 0.000 description 1
- 235000019737 Animal fat Nutrition 0.000 description 1
- 244000075850 Avena orientalis Species 0.000 description 1
- 235000007558 Avena sp Nutrition 0.000 description 1
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical group [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 239000004368 Modified starch Substances 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 229920000294 Resistant starch Polymers 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000016383 Zea mays subsp huehuetenangensis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 238000010306 acid treatment Methods 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 230000002860 competitive effect Effects 0.000 description 1
- 230000009918 complex formation Effects 0.000 description 1
- 230000000536 complexating effect Effects 0.000 description 1
- 238000010668 complexation reaction Methods 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 102000038379 digestive enzymes Human genes 0.000 description 1
- 108091007734 digestive enzymes Proteins 0.000 description 1
- 210000002249 digestive system Anatomy 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000006862 enzymatic digestion Effects 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 238000009313 farming Methods 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 230000003301 hydrolyzing effect Effects 0.000 description 1
- 238000010348 incorporation Methods 0.000 description 1
- 208000015181 infectious disease Diseases 0.000 description 1
- 230000002458 infectious effect Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000009973 maize Nutrition 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- -1 monoglycerides Chemical class 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 230000001717 pathogenic effect Effects 0.000 description 1
- 244000144977 poultry Species 0.000 description 1
- 238000007781 pre-processing Methods 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 235000019260 propionic acid Nutrition 0.000 description 1
- IUVKMZGDUIUOCP-BTNSXGMBSA-N quinbolone Chemical compound O([C@H]1CC[C@H]2[C@H]3[C@@H]([C@]4(C=CC(=O)C=C4CC3)C)CC[C@@]21C)C1=CCCC1 IUVKMZGDUIUOCP-BTNSXGMBSA-N 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000021254 resistant starch Nutrition 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 235000021391 short chain fatty acids Nutrition 0.000 description 1
- 150000004666 short chain fatty acids Chemical class 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000003760 tallow Substances 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 230000001988 toxicity Effects 0.000 description 1
- 231100000419 toxicity Toxicity 0.000 description 1
- 235000021081 unsaturated fats Nutrition 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K50/00—Feeding-stuffs specially adapted for particular animals
- A23K50/10—Feeding-stuffs specially adapted for particular animals for ruminants
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K40/00—Shaping or working-up of animal feeding-stuffs
- A23K40/20—Shaping or working-up of animal feeding-stuffs by moulding, e.g. making cakes or briquettes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K20/00—Accessory food factors for animal feeding-stuffs
- A23K20/10—Organic substances
- A23K20/158—Fatty acids; Fats; Products containing oils or fats
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K20/00—Accessory food factors for animal feeding-stuffs
- A23K20/10—Organic substances
- A23K20/163—Sugars; Polysaccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K40/00—Shaping or working-up of animal feeding-stuffs
- A23K40/25—Shaping or working-up of animal feeding-stuffs by extrusion
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K40/00—Shaping or working-up of animal feeding-stuffs
- A23K40/30—Shaping or working-up of animal feeding-stuffs by encapsulating; by coating
- A23K40/35—Making capsules specially adapted for ruminants
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Zoology (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Animal Husbandry (AREA)
- Birds (AREA)
- Fodder In General (AREA)
- Feed For Specific Animals (AREA)
Abstract
S a m m e n d r a g Stivelsesinneholdende fôr for drøvtyggere inneholdende et kompleks mellom amylose og fett vil forbedre helsen hos dyrene ved å redusere nedbrytningshastigheten av stivelsen i rumen.S u m e n g Starch-containing feed for ruminants containing a complex between amylose and fat will improve the health of the animals by reducing the rate of degradation of the starch in rum.
Description
Foreliggende oppfinnelse angår en forsammensetning for drøvtyggere som angitt i krav 1 og som er rik på stivelse, hvor forsammensetningen omfatter amyloselipidkomplekser for å redusere nedbrytningshastigheten av stivelsen i slike komplekser i rumen hos dyrene. I tillegg angår foreliggende oppfinnelse en fremgangsmåte for å fremstille det stivelsesrike og fettinneholdende for i henhold til oppfinnelsen som angitt i krav 6. The present invention relates to a pre-composition for ruminants as stated in claim 1 and which is rich in starch, where the pre-composition comprises amylose lipid complexes to reduce the breakdown rate of the starch in such complexes in the rumen of the animals. In addition, the present invention relates to a method for producing the starch-rich and fat-containing pulp according to the invention as stated in claim 6.
Bakgrunn for oppfinnelsen Background for the invention
Drøvtyggere, for eksempel normale som høyproduserende kyr, blir normalt gitt et for som er rikt på stivelse fordi dette representerer en diett som fordøyelsessystemet hos dyrene er i stand til å behandle, og i tillegg er dette et for som har en høy energikonsentrasjon, er billig og som er varig med hensyn på lagring. Stivelse vil delvis bli brutt ned av mikrofloraen i rumen, og delvis av fordøyelsesenzy-mene i tynntarmen. Ruminants, for example normal as well as high-producing cows, are normally given a feed rich in starch because this represents a diet that the animal's digestive system is able to process, and in addition this is a feed that has a high energy concentration, is cheap and which is durable with regard to storage. Starch will be partly broken down by the microflora in the rumen, and partly by the digestive enzymes in the small intestine.
Når kommersielle stivelsesrike for blir gitt til drøvtyg-gere, blir imidlertid stivelsesinnholdet i foret brutt ned i rumen relativt raskt og danner et ugunstig miljø i rumen som er særpreget ved en høy andel av propionsyre som dannes ved bakteriell nedbrytning av stivelse. Dette vil påvirke pH i rumen og danne et mer surt miljø som fører til en mulig usunn tilstand og således redusert effektivitet. Dette endrede miljø i rumen vil også påvirke den mikrobielle fauna på en uheldig måte og danne en mulighet for infek-sjonsdyktige og kompetitive mikroorganismer å etablere ko-lonier i rumen som konkurrerer med den normale mikrobielle fauna. En endret mikroflora kan også påvirke negativt for-døybarheten av andre komponenter. Dessuten er det energe-tisk mer effektivt å fordøye stivelse som glukose i tynntarmen enn å omdanne stivelse til kortkjedede fettsyrer i rumen. Dette favoriserer også metoder for å beskytte stivelse fra nedbrytning i rumen. Disse problemer er uttalte i for eksempel høyproduserende melkekyr hvor en optimal fordøybarhet kombinert med et heldebringende rumenmiljø for å unngå sykdommer, blir lett etter. When commercial starch-rich feed is given to ruminants, however, the starch content of the feed is broken down in the rumen relatively quickly and forms an unfavorable environment in the rumen which is characterized by a high proportion of propionic acid which is formed by bacterial breakdown of starch. This will affect the pH in the rumen and create a more acidic environment which leads to a possible unhealthy state and thus reduced efficiency. This changed environment in the rumen will also affect the microbial fauna in an unfortunate way and create an opportunity for infectious and competitive microorganisms to establish colonies in the rumen that compete with the normal microbial fauna. A changed microflora can also negatively affect the digestibility of other components. Moreover, it is energetically more efficient to digest starch as glucose in the small intestine than to convert starch to short-chain fatty acids in the rumen. This also favors methods of protecting starch from degradation in the rumen. These problems are pronounced in, for example, high-producing dairy cows where optimal digestibility combined with a favorable rumen environment to avoid diseases is sought after.
Følgelig eksisterer det et behov innen landbruks- og drøv-tyggeroppdrettssamfunnet for å få et stivelsesrikt for som reduserer fordøyelseshastigheten as stivelsen i rumen, og fortrinnsvis endrer området for fordøyelse av en del av stivelsen fra rumen til tynntarmen. Accordingly, a need exists within the agricultural and ruminant farming community for a starch-rich feed that reduces the rate of digestion of the starch in the rumen, and preferably changes the area of digestion of a portion of the starch from the rumen to the small intestine.
Innlysende bør en del av stivelsen bli (og blir) fordøyet i rumen for å stimulere en normal fordøyelseshastighet av stivelsen i foret. Obviously, part of the starch should be (and is) digested in the rumen to stimulate a normal rate of digestion of the starch in the feed.
Dannelse av amylose/lipidkomplekser er kjent å inntreffe under fuktige forhold når en blanding av stivelse og fett blir varmet opp (Bhatnagar og Hanna, 1994, Cereal Chemistry 71, 5 82; Karkalas et al., 19 95, Carbohydrate Research 268, 233; Botz og Thompson, 1999, Cereal Chemistry 76, 204; Tufvesson og Eliasson, 2000, Carbohydrate Polymers 43, 359; Kaur og Singh, 2000, Food Chemistry 71, 511; Tufvesson et al., 2003, Starch 55, 61; Tufvesson et al., 2003, Starch 55, 138). Kompleksene dannes grunnet ikke-kovalente kref-ter mellom amyloseheliksen og de ikke-polare ender av fettsyrer. Dette kompleks er motstandsdyktig overfor enzymatisk fordøying av stivelsen (Larsson og Miezis, 1979, Starch 31,. 301; Cui og Oates, 1999, Food Chemistry 65, 417; Tufvesson et al., 2001, Lebensmittelweissenschaft und Technologie 34, 131). Formation of amylose/lipid complexes is known to occur under moist conditions when a mixture of starch and fat is heated (Bhatnagar and Hanna, 1994, Cereal Chemistry 71, 5 82; Karkalas et al., 19 95, Carbohydrate Research 268, 233; Botz and Thompson, 1999, Cereal Chemistry 76, 204; Tufvesson and Eliasson, 2000, Carbohydrate Polymers 43, 359; Kaur and Singh, 2000, Food Chemistry 71, 511; Tufvesson et al., 2003, Starch 55, 61; Tufvesson et al. al., 2003, Starch 55, 138). The complexes are formed due to non-covalent forces between the amylose helix and the non-polar ends of fatty acids. This complex is resistant to enzymatic digestion of the starch (Larsson and Miezis, 1979, Starch 31,. 301; Cui and Oates, 1999, Food Chemistry 65, 417; Tufvesson et al., 2001, Lebensmittelweissenschaft und Technologie 34, 131).
Det er videre kjent fra en artikkel av Tester et al. (2004) "Starch structure and digestability" Worlds poultry Science journal, vol. 60, s. 186-195 at nedbrytning av stivelse blir påvirket av hydrolytiske enzymet, og fra Csuchajowska Z. et. al. (1991) "Enzyme resistant starch", Cereal Chem. 68, 5, s. 53 7-542 er det kjent lipider som danner komplekser og endrer på nedbrytningsgraden av stivelse. Fra Tufuesson et al. (2001) "Digestibility of starch systems" Lebensm. Wiss. U. Technol., 34, s. 131-139; Tufuesson et al. (2003) "Formation of Amylose-lipid" starch/stårke., 55, s. 138-149; Gelders et. al. (2004) "Amylose-lipid complexation" Carbohydrate Polymers, 56, s. 447-458 og WO 2005 012317 er det kjent forskjellige komplekser mellom lipider og stivelse samt fremstilling av slike. It is further known from an article by Tester et al. (2004) "Starch structure and digestibility" World's poultry Science journal, vol. 60, pp. 186-195 that the breakdown of starch is affected by the hydrolytic enzyme, and from Csuchajowska Z. et. eel. (1991) "Enzyme resistant starch", Cereal Chem. 68, 5, pp. 53 7-542, lipids are known to form complexes and change the degree of breakdown of starch. From Tufuesson et al. (2001) "Digestibility of starch systems" Lebensm. Wiss. U. Technol., 34, pp. 131-139; Tufuesson et al. (2003) "Formation of Amylose-lipid" starch/stårke., 55, pp. 138-149; Gelders et. eel. (2004) "Amylose-lipid complexation" Carbohydrate Polymers, 56, pp. 447-458 and WO 2005 012317 various complexes between lipids and starch are known as well as the preparation of such.
Kommersielt for for drøvtyggere innbefatter omkring 40% Commercially for ruminants includes about 40%
(w/w) stivelse med et normalt amyloseinnhold (20-30%). Ifølge tidligere teknikk kan slikt for bli tilsatt opp til 4% (w/w) fett, vanligvis i form av vegetabilske oljer eller dyrefett fra slakteriindustrien. Slikt tilsatt fett har imidlertid ikke hatt noen spesiell sammensetning og det har ikke blitt tatt tiltak for å lette de uønskede effekter av øket nedbrytning av stivelse i rumen. Følgelig har dette ikke resultert i noen vesentlig reduksjon av nedbrytningen av stivelse i rumen med den påfølgende dannelse av det sure rumenmiljø og skadelige konsekvenser som beskrevet ovenfor. (w/w) starch with a normal amylose content (20-30%). According to prior art, up to 4% (w/w) fat can be added to this, usually in the form of vegetable oils or animal fat from the butchery industry. However, such added fat has not had any special composition and no measures have been taken to alleviate the undesirable effects of increased breakdown of starch in the rumen. Consequently, this has not resulted in any significant reduction of the breakdown of starch in the rumen with the subsequent formation of the acidic rumen environment and harmful consequences as described above.
I forbindelse med foreliggende oppfinnelse vil det egnede innhold av amylose i stivelsen i foret i henhold til oppfinnelsen ligge i intervallet 20 opp til 70% (w/w) hvor stivelse er avledet fra cerealer og innbefatter amylose og er fortrinnsvis blitt oppvarmet til en temperatur på over 70 <*>C slik at de foreligger en ikke-kovalent assosiasjon mellom lipidet og stivelsen og hvor det ved dannelse av amylose/lipidkomplekser ikke tilsettes mer enn 20-60 g vann per kg utgangsmateriale og hvor for sluttmaterialet inneholder tett/amylosekomplekser ved fett inklusjonsnivåer opp til 10 % (w/w) . Erkjennelsen at slike amylose/fett-komplekser kan bli brukt for å regulere fordøybarheten og derved helsen hos drøvtyggere via inntak av slike komplekser, har ikke tidligere eksistert innen det profesjonelle miljø. In connection with the present invention, the suitable content of amylose in the starch in the feed according to the invention will be in the range 20 up to 70% (w/w) where starch is derived from cereals and includes amylose and has preferably been heated to a temperature of above 70 <*>C so that there is a non-covalent association between the lipid and the starch and where no more than 20-60 g of water is added per kg of starting material when forming amylose/lipid complexes and where the final material contains dense/amylose complexes by fat inclusion levels up to 10% (w/w) . The recognition that such amylose/fat complexes can be used to regulate the digestibility and thereby the health of ruminants via consumption of such complexes has not previously existed within the professional environment.
Dessuten er dannelsen av slike komplekser mellom amylose og fett imidlertid ingen garanti for at de er egnet for for til drøvtyggere siden de kunne oppvise et antall ugunstige egenskaper, for eksempel for lav fordøybarhet, uønskede bieffekter (toksisitet, uegnet grunnet sykdomsfremkallende endring av det mikrobielle miljø i fordøyelseskanalen etc.), dårlig smakelighet hos foret for drøvtyggerne, endring av lagringsegenskapene hos foret, dannelse av harske biprodukter etc. Moreover, the formation of such complexes between amylose and fat is no guarantee that they are suitable for ruminants since they could exhibit a number of unfavorable properties, for example too low digestibility, undesirable side effects (toxicity, unsuitable due to pathogenic change of the microbial environment in the digestive tract etc.), poor palatability of the feed for ruminants, change in the storage properties of the feed, formation of rancid by-products etc.
Overraskende og uventet har det imidlertid blitt funnet at tilsetningen av fett som vil danne slike komplekser mellom stivelsen og fettet som angitt ovenfor, til drøvtyggerfor som er rikt på stivelse og amylose, vil gi et for med en endret og gunstig fordøyelsesgrad som reduserer eller fjer-ner de ovenfor angitte ulemper hos normalt og kommersielt tilgjengelig stivelsesrikt for. Surprisingly and unexpectedly, however, it has been found that the addition of fats which will form such complexes between the starch and the fat as indicated above, to ruminant feed rich in starch and amylose, will provide a feed with an altered and favorable degree of digestibility which reduces or eliminates ner the above-mentioned disadvantages of normally and commercially available starch-rich for.
Generell beskrivelse av oppfinnelsen General description of the invention
Foreliggende oppfinnelse angår således i et første aspekt endring av tilgjengeligheten av stivelsen som er tilstede i foret til drøvtyggere ved å tilsette lipider, fortrinnsvis i form av fett, til foret under slike forhold og i slike mengder som er angitt ovenfor. Mer spesielt angår foreliggende oppfinnelse endring av for til drøvtyggere med et høyt innhold av stivelse, ved å tilsette lipider, fortrinnsvis med et høyt innhold av stearin-, palmitin-og/eller myristinsyre til foret. Fett-typene kan være tilstede i form av hvert lipid alene eller de kan være tilstede i form av enhver kombinasjon av de relevante fett-typer. Andre fett-typer enn dem som er angitt ovenfor, kan også bli brukt så lenge de danner de indikerte amylose/fettkomplekser. Tester for å undersøke hvilke fett-typer som har denne egenskapen, er tilgjengelige innen faget (se referansene som er nevnt ovenfor) og vil ikke representere noen urimelig forsøksbelastning for utføreren. Tilsetningen av fett til stivelsen reduserer biotilgjengeligheten av stivelsen for mikrofloraen i rumen. Mengden av fett som tilsettes stivelsen, vil være avhengig av mengden amylose i stivelsen. Forholdet mellom amylose og fett (amylose:fett) i foret i henhold til oppfinnelsen vil i enkelte utførelsesformer av oppfinnelsen være i størrelsesorden 2:0,5 - 0,5:2, og er fortrinnsvis omkring 1:0,5, selv om slike intervaller ikke nødvendigvis er påkrevd. Grunnlaget for å forbedre det stivelsesrike foret ved å tilsette fett ligger i hovedsak i å tilsette fett som har egenskapen å danne amylose/fettkomplekser i henhold til oppfinnelsen, selv om intervallene som er angitt ovenfor i forhold til dannelsen av amylose/fettkomplekser generelt kan bli brukt, og blir spesielt benyttet i forbindelse med de spesielle lipider som er nevnt særskilt. The present invention thus relates in a first aspect to changing the availability of the starch present in the feed for ruminants by adding lipids, preferably in the form of fat, to the feed under such conditions and in such amounts as stated above. More particularly, the present invention concerns the modification of feed for ruminants with a high content of starch, by adding lipids, preferably with a high content of stearic, palmitic and/or myristic acid to the feed. The fat types can be present in the form of each lipid alone or they can be present in the form of any combination of the relevant fat types. Fat types other than those indicated above may also be used as long as they form the indicated amylose/fat complexes. Tests to investigate which grease types have this property are available in the art (see the references mentioned above) and will not represent an unreasonable experimental burden for the practitioner. The addition of fat to the starch reduces the bioavailability of the starch for the microflora in the rumen. The amount of fat added to the starch will depend on the amount of amylose in the starch. The ratio between amylose and fat (amylose:fat) in the feed according to the invention will in some embodiments of the invention be in the order of magnitude 2:0.5 - 0.5:2, and is preferably around 1:0.5, although such intervals are not necessarily required. The basis for improving the starchy feed by adding fat lies essentially in adding fat which has the property of forming amylose/fat complexes according to the invention, although the intervals indicated above in relation to the formation of amylose/fat complexes can generally be used , and is particularly used in connection with the special lipids that are mentioned separately.
Stivelsen som er tilstede i foret i henhold til oppfinnelsen er foretrukket, men ikke nødvendigvis, en høyamylose-stivelse (d.v.s. med et amyloseinnhold på opp til 70% The starch present in the feed according to the invention is preferably, but not necessarily, a high-amylose starch (i.e. with an amylose content of up to 70%
(w/w)), selv om også stivelser som ikke er så rike på amylose, kan bli brukt. I foreliggende forbindelse er uttryk-ket "stivelse" ment også å innbefatte forskjellige stivel-sesderivater eller stivelsestyper, for eksempel hydroksy-etylert stivelse eller hydroksypropylert stivelse, stivelse som har blitt utsatt for oksidering, syrebehandling eller enzymatisk behandling, stivelse avledet fra bioteknologisk modifiserte stivelseskilder (mais, potet, ris, etc.). (w/w)), although starches that are not so rich in amylose can also be used. In the present context, the term "starch" is intended to also include various starch derivatives or starch types, for example hydroxyethylated starch or hydroxypropylated starch, starch that has been subjected to oxidation, acid treatment or enzymatic treatment, starch derived from biotechnologically modified starch sources (maize, potato, rice, etc.).
Foreliggende oppfinnelse angår videre i et andre aspekt en The present invention further relates in a second aspect to a
fremgangsmåte for fremstilling av et slikt for som angitt i krav 6. Stivelseskilden i foret i henhold til foreliggende oppfinnelse er i hovedsak cerealer og/eller en mengde cerealer med et normalt til høyt amyloseinnhold, og fettkilden method for producing such a lining as stated in claim 6. The starch source in the lining according to the present invention is mainly cereals and/or a quantity of cereals with a normal to high amylose content, and the fat source
i foret i henhold til foreliggende oppfinnelse inneholder fortrinnsvis et høyt nivå av stearin-, palmitin- og/eller myristinsyre. Eksempler på egnede cerealer som kan benyttes i foreliggende oppfinnelse, innbefatter bygg og havre. Fettkilden i foret i henhold til foreliggende oppfinnelse innbefatter lipider så som monoglyserider, diglyserider, frie fettsyrer, emulgerende lipidøse substanser så som lechitiner etc. the lining according to the present invention preferably contains a high level of stearic, palmitic and/or myristic acid. Examples of suitable cereals that can be used in the present invention include barley and oats. The fat source in the feed according to the present invention includes lipids such as monoglycerides, diglycerides, free fatty acids, emulsifying lipidous substances such as lechitins etc.
Fordøybarheten av kjent for for drøvtyggere med et høyt innhold av stivelse kan endres, ved å tilsette til slikt for en kilde for lipider, fortrinnsvis fettyper og mer foretrukket de fettyper som er nevnt ovenfor. The digestibility of known for ruminants with a high content of starch can be changed, by adding to such a source of lipids, preferably fat types and more preferably the fat types mentioned above.
Anvendelsen av fett i for for drøvtyggere kan også endre fordøybarheten av stivelse/amylosen i foret. Fettypene som kan benyttes innbefatter fettyper og lipider som er nevnt ovenfor. Fettypene bør ikke være umettet fett, og fettyper med en karbonkj edelengde på C10-35, nier foretrukket C14-26, for eksempel palmitin-, stearin- eller myrisinsyre kan bli brukt. The use of fat in feed for ruminants can also change the digestibility of starch/amylose in the feed. The types of fat that can be used include the types of fat and lipids mentioned above. The types of fats should not be unsaturated fats, and types of fats with a carbon chain length of C10-35, preferably C14-26, for example palmitic, stearic or myrisic acid can be used.
Utførelsesformer av oppfinnelsen Embodiments of the invention
I henhold til et første aspekt av oppfinnelsen, angår denne en fremgangsmåte for å endre biotilgjengeligheten av stivelse for amyloseenzymet ved ikke-kovalent å assosiere amylosen av stivelsen til fett/lipider. Dette blir hensiktsmessig foretatt ved enkelt å tilsette fettypene/lipidene til foret for inkorporering. Enhver nær assosiasjon mellom fettet/lipidene og stivelsen/amylosen vil danne de relevante ikke-kovalente komplekser. Enhver fettkilde kan bli brukt for å danne de relevante komplekser, men det er foretrukket å bruke de ovennevnte lipider siden de har en gunstig kompleksfremstillende dannelseshastighet. Imidlertid er ikke dannelseshastigheten et kritisk trekk ved foreliggende oppfinnelse. Fett-typer som rakst danner amylose/lipidkomplekser, for eksempel fettypene som er nevnt, blir tilsatt til vanlige drøvtyggerdietter ved inklusjonsnivåer fra 4% og normalt fra 4% og opp til 10%, for eksempel 5-9% (w/w). Fettkilden kan innbefatte frie fettsyrer, monoglyserider eller emulgerende triglyserider lik lechitiner. According to a first aspect of the invention, it relates to a method for changing the bioavailability of starch for the amylose enzyme by non-covalently associating the amylose of the starch to fat/lipids. This is conveniently done by simply adding the fat types/lipids to the feed for incorporation. Any close association between the fat/lipids and the starch/amylose will form the relevant non-covalent complexes. Any fat source can be used to form the relevant complexes, but it is preferred to use the above mentioned lipids since they have a favorable complexing rate of formation. However, the rate of formation is not a critical feature of the present invention. Fat types which readily form amylose/lipid complexes, for example the fat types mentioned, are added to common ruminant diets at inclusion levels from 4% and normally from 4% and up to 10%, for example 5-9% (w/w). The fat source may include free fatty acids, monoglycerides or emulsifying triglycerides such as lechitins.
Dersom myristin-, palmitin- og/eller stearinsyre blir brukt, bør det totale nivå av disse fettyper være høyere enn 300 g/kg (30% w/w) i fettkilden. Dette fett blir meka-nisk blandet med foret, eller i det tilfelle et for blir dannet fra de grunnleggende forkomponenter, med de andre vanlige ingredienser i foret. Denne tilsetning blir fulgt av tilsetning av 2 0 til 6 0 g/kg vann i form av damp for å øke temperaturen av inklusjonsprosessen og derved øke amylose/lipidkompleks dannelseshastigheten i foret. I denne prosessen vil foret bli oppvarmet til over 70<*>C i en kondisjonsanordning, eventuelt fulgt av ytterligere oppvarming i en pelletpresse til en maksimal temperatur på 90<*>C. If myristic, palmitic and/or stearic acid is used, the total level of these fat types should be higher than 300 g/kg (30% w/w) in the fat source. This fat is mechanically mixed with the lining, or in the case that a lining is formed from the basic pre-components, with the other usual ingredients in the lining. This addition is followed by the addition of 20 to 60 g/kg of water in the form of steam to increase the temperature of the inclusion process and thereby increase the rate of amylose/lipid complex formation in the feed. In this process, the feed will be heated to over 70<*>C in a conditioning device, possibly followed by further heating in a pellet press to a maximum temperature of 90<*>C.
Alternativt kan kondisjoneringsprosessen bli fulgt av en ekspanderprosess hvor temperaturen blir økt under trykk til et maksimum på 110<*>C. Trykket som skal benyttes i en slik prosess ligger normalt innen området 20-40 bar. Alternatively, the conditioning process can be followed by an expander process where the temperature is increased under pressure to a maximum of 110<*>C. The pressure to be used in such a process is normally within the range of 20-40 bar.
Etter kondisjonering/ekspanderprosessen vil foret bli pel-letert om nødvendig ved den høye temperaturen. Det pelle-terte for vil bli avkjølt til romtemperatur umiddelbart etter pelletering. After the conditioning/expander process, the feed will be pelleted if necessary at the high temperature. The pelleted material will be cooled to room temperature immediately after pelleting.
Den ovenfor gitte beskrivelse av tilsetningen av fett til drøvtyggerfor ifølge foreliggende oppfinnelse er relevant for både det å inkludere fett til kommersielt tilgjengelig drøvtyggerfor samt for fremgangsmåten å danne foret i henhold til foreliggende oppfinnelse. The description given above of the addition of fat to ruminant feed according to the present invention is relevant for both the inclusion of fat in commercially available ruminant feed as well as for the method of forming the feed according to the present invention.
Fettsammensetningen kan være avledet fra enhver passende fettkilde, og fettet kan være i form av triglyserider, eller de kan være hydrolysert til frie fettsyrer eller monoglyserider. Et eksempel på et foretrukket fett er palme-ol j e. The fat composition may be derived from any suitable fat source, and the fat may be in the form of triglycerides, or they may be hydrolyzed to free fatty acids or monoglycerides. An example of a preferred fat is palm oil.
Under prosesseringen av for i forfabrikken blir vann tilsatt og temperaturen blir økt i prosessen for det ytterligere formål å sterilisere foret samt dannelsen av pelleter. Således er det mulig å indusere amylose/lipidkomplekser under forprosesseringen. Den gunstige effekt av en slik prosess er at det ikke vil være nødvendig å endre forproduk-sjonsprosessen for å danne de oppfinneriske amylose/lipid-komplekser, men det kan være gunstig å optimalisere prosessen slik at et optimalt nivå av amylose/lipidkomplekser kan bli dannet. Et slikt optimalnivå for komplekser blir delvis bestemt av fordøybarhetsgraden av foret som er ønsket, og således kan et skreddersydd for bli dannet for å bli tilpasset drøvtyggere hvor fordøyeligheten av stivelsen skal endres. Bestemmelsen av et slikt optimalt nivå av stivelse/lipidkomplekser i foret ligger godt innenfor fag-kompetansen til fagpersonen. During the processing of the lining in the pre-factory, water is added and the temperature is increased in the process for the further purpose of sterilizing the lining as well as the formation of pellets. Thus, it is possible to induce amylose/lipid complexes during the pre-processing. The beneficial effect of such a process is that it will not be necessary to change the pre-production process to form the inventive amylose/lipid complexes, but it may be beneficial to optimize the process so that an optimal level of amylose/lipid complexes can be formed . Such an optimal level of complexes is partly determined by the degree of digestibility of the feed that is desired, and thus a tailored feed can be formed to be adapted to ruminants where the digestibility of the starch is to be changed. The determination of such an optimal level of starch/lipid complexes in the feed is well within the professional competence of the professional.
Eksempler Examples
Eksempel 1 Example 1
En diett inneholdende 70% malt bygg med et stivelsesinnhold på omkring 60% (innbefattende 25% amylose) ble blandet med palmeolje med et innhold på 400 g/kg palmitinsyre slik at foret inneholdt 5% av dette tilsatte fett (fett:amylosefor-hold = 1:0,5) . Foret ble varmet sammen med fettet via tilsetning av damp til en temperatur på 75<*>C under grundig blanding med en rører, fulgt av pelletering. Det fremstilte for blir spist av drøvtyggere (kyr) i samme mengde som konvensjonelt for og reduserer tendensen til helsesvekkelse hos dyrene. A diet containing 70% ground barley with a starch content of about 60% (including 25% amylose) was mixed with palm oil with a content of 400 g/kg palmitic acid so that the feed contained 5% of this added fat (fat:amylose content = 1:0.5). The feed was heated together with the fat via the addition of steam to a temperature of 75<*>C under thorough mixing with a stirrer, followed by pelleting. The manufactured fodder is eaten by ruminants (cows) in the same quantity as conventional fodder and reduces the tendency for the animals to deteriorate in health.
Eksempel 2 Example 2
Et for inneholdende 70% malt bygg med et stivelsesinnhold på omkring 60% (innbefattende 25% amylose) ble blandet med palmeolje med et innhold på 400 g/kg palmitinsyre slik at foret inneholdt 5% av dette tilsatte fettet (fett:amylose-forhold = 1:0,5). Foret ble oppvarmet sammen med fettet ved tilsetning av damp til en temperatur på 75<*>C under grundig blanding med et røreverk, fulgt av ekspanderbehandling av foret under trykk slik at temperturen oversteg 100<*>C, og deretter pelletering. Det fremstilte for blir spist av drøvtyggere (kyr) i samme mengde som konvensjonelt for, og reduserer tendensen til helsesvekkelse hos dyrene. A feed containing 70% ground barley with a starch content of about 60% (including 25% amylose) was mixed with palm oil with a content of 400 g/kg palmitic acid so that the feed contained 5% of this added fat (fat:amylose ratio = 1:0.5). The liner was heated together with the fat by the addition of steam to a temperature of 75<*>C under thorough mixing with a stirrer, followed by expander treatment of the liner under pressure so that the temperature exceeded 100<*>C, and then pelleting. The manufactured fodder is eaten by ruminants (cows) in the same quantity as conventional fodder, and reduces the tendency for the animals to deteriorate in health.
Eksempel 3 Example 3
Et for inneholdende 40% malt bygg og 40% malt havre med et stivelsesinnhold på omkring 60% (innbefattende 25% amylose) ble blandet med modifisert talg med et innhold på 40 0 g/kg palmitinsyre og stearinsyre slik at foret inneholdt 5% av dette tilsatte fett (fett:amyloseforhold = 1:0,5). Foret ble oppvarmet sammen med fettet via tilsetning av damp til en temperatur på 75<*>C under grundig blanding med en røre-innretning, fulgt av ekspanderbehandling av foret under trykk slik at temperaturen oversteg 100<*>C, og deretter pelletering. Det fremstilte for blir spist av drøvtyggere (kyr) i samme mengde som konvensjonelt for, og reduserer tendensen til helsesvekkelse hos dyrene. A feed containing 40% ground barley and 40% ground oats with a starch content of about 60% (including 25% amylose) was mixed with modified tallow with a content of 400 g/kg palmitic acid and stearic acid so that the feed contained 5% of this added fat (fat:amylose ratio = 1:0.5). The liner was heated together with the fat via the addition of steam to a temperature of 75<*>C under thorough mixing with a stirring device, followed by expander treatment of the liner under pressure so that the temperature exceeded 100<*>C, and then pelleting. The manufactured fodder is eaten by ruminants (cows) in the same quantity as conventional fodder, and reduces the tendency for the animals to deteriorate in health.
Claims (8)
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| NO20050687A NO323876B1 (en) | 2005-02-09 | 2005-02-09 | Feed for ruminants and their method of preparation |
| PCT/NO2006/000054 WO2006085774A1 (en) | 2005-02-09 | 2006-02-09 | Composition for protecting ruminants, the use thereof and a process for preparing the same |
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| WO2007048369A1 (en) * | 2005-10-26 | 2007-05-03 | Berg & Schmidt Gmbh & Co. Kg | Supplement and also production of the same |
| WO2009079707A1 (en) * | 2007-12-21 | 2009-07-02 | Kenneth Roy Bailey | Grain treatment process and animal feed product |
| CA2861191C (en) * | 2012-01-31 | 2021-01-12 | Benemilk Ltd. | Milk and a process for its preparation |
| EP2676551A1 (en) * | 2012-06-20 | 2013-12-25 | Benemilk Ltd | Feed enhancing energy metabolism in milk production |
| WO2013113980A1 (en) | 2012-01-31 | 2013-08-08 | Raisio Plc | Animal feed and a process for its preparation |
| WO2016055651A1 (en) | 2014-10-10 | 2016-04-14 | Nutreco Nederland B.V. | Compositions to increase milk fat production in lactating ruminants and methods using the same |
| DE102017008784A1 (en) * | 2017-09-20 | 2019-03-21 | Josera Gmbh & Co. Kg | Process for the preparation of a food and / or food additive for animal feed for ruminants, a use and a foodstuff |
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| US5120565A (en) * | 1990-10-05 | 1992-06-09 | Purina Mills, Inc. | Extruded, high-fat animal feed nugget |
| US6228419B1 (en) * | 1998-10-20 | 2001-05-08 | Opta Food Ingredients, Inc. | High-amylose starch-emulsifier composition and methods of making |
| WO2003102072A1 (en) * | 2002-05-30 | 2003-12-11 | Granate Seed Limited | Starch products involving a starch-lipid complex, their preparation and uses |
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