RU2238654C1 - Composition for manufacturing dry whole milk substitute - Google Patents

Abstract

FIELD: agriculture, fodder production.

SUBSTANCE: the present innovation deals with manufacturing fodders for cattle youngsters. To produce dry whole milk substitute it is necessary to prepare composition containing the mixture of gourd seed oil and beef fat taken at 1:4 ratio, at the quantity of 14-16%, gourd seed oil cake 3-5%, pre-extruded chick-pea grains meal 20-24%, vitamin premix 0.5-1.0% and the mixture of cheesy whey and skimmed milk taken at 1:9 ratio - the rest. The present innovation enables to increase nutritive value and better digestibility of whole milk substitute.

EFFECT: higher efficiency.

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Description

The invention relates to agriculture, namely to the production of feed for young farm animals.

A known mixture for the production of dry substitute for whole milk, containing skimmed milk powder, chestnut flour, corn starch, grass meal, animal fat, rapeseed oil and rapeseed cake. The average daily gain from feeding the mixture is 1100-1200 g per head.

EFFECT: increased nutritional value and good digestibility of a substitute for whole milk.

This is achieved by the fact that the composition containing milk and fat base, vegetable protein and vitamin premix, as the milk base, it contains a dry mixture of raw whey and skim milk, taken in a ratio of 1: 9, as a fat base contains a mixture of seed oil pumpkin and beef fat, taken in a ratio of 1: 4, and as a vegetable protein - bagasse from pumpkin seeds and flour from chickpea grains, previously extruded with the following ingredients, wt.%:

A mixture of pumpkin seed oil

and beef fat taken

in the ratio 1: 4 14-16

Cake of pumpkin seeds 3-5

Chickpea flour 20–24

Vitamin Premix 0.5-0.1

Cheese mixture

whey and fat free

milk taken

1: 9 ratio

The composition is prepared as follows. Chickpea grain is preliminarily ground on a grinder and extruded on a KMZ-2 extruder, followed by grinding to the state of fine flour.

The milled grain mass is passed through an extruder without prior wetting (dry extrusion). During the extrusion process under the influence of high temperature (150-180 ° C) and the transition from the high zone (25-30 atm) to the low pressure zone, a porous product is formed - starch chickpea grains break, gelatinization of starch and sugar turns into easily digestible carbohydrates: fructose, glucose, which helps to increase the digestibility of nutrients and improve the palatability of the feed.

The beef fat is heated at a temperature of 48-50 ° C, mixed with pumpkin seed oil in a ratio of 1: 4.0, and the fat mixture is injected into the mixture in the form of flour, consisting of extruded flour from chickpea grains, pumpkin seed cake, dry raw whey and skimmed milk powder, taken in a ratio of 1: 9, and vitamin premix.

The fat mixture is introduced at the moment of mixing the dry components into a container, which is filled with all feed components to 75% of its volume. In this case, uniform mixing and processing of all components with a fat mixture occurs.

The finished milk replacer is light in color, has a pleasant smell, good flowability, it dissolves quite well in water and is eaten well by animals when drunk. It is packaged in plastic bags and stored for 6 months.

The compositions of the proposed WMS are presented in table 1.

As part of the premix per 1 ton of the finished product, 30 million IE of vitamin A and 10 million IE of vitamin D ₂ are added. In this whole milk substitute, each component has a specific function. In particular, skimmed milk powder (COM) provides the formation of a normal clot in the abomasum of calves, which eliminates the ingestion of undigested particles of milk replacer in the duodenum. In addition, COM is a source of easily digestible milk protein, lactose and minerals. A fat base containing a mixture of oil from pumpkin seeds and beef fat in the proposed ratio together with oil of cake (residual oil content of 28%) contains a ratio of fatty acids that brings it closer to milk fat, ensuring its maximum digestibility.

In addition, pumpkin seed oil is a source of phosphatides and vitamin E, the content of which provides the need for young animals in this vitamin and at the same time is an antioxidant that prevents the oxidation of fat with milk replacer for 6 months.

Pumpkin seed cake is a source of protein and vitamins. The chemical and amino acid composition of the cake are presented in tables 2 and 3.

Flour of extruded chickpeas serves as a source of vegetable carbohydrates, protein and mineral elements.

The introduction of premix ensures the balance of milk replacer on the missing vitamins.

The content in the milk base of milk replacer cheese whey allows the use of secondary milk raw materials and to release part of the skimmed milk powder for food purposes.

In order to study the effectiveness of the application of the developed WMS, two groups of calves (gobies) of Simmental breed were selected, 15 animals each. Within 60 days, the control group received standard milk replacer containing 80% COM, 15% fat, 5% phosphatide concentrate enriched with vitamins A and D _2, based on 30 and 10 thousand IE, respectively, per 1 kg of the finished product. An experimental group of animals received a developed WMS. In addition to substitutes, the calves were fed hay and concentrates according to the same standards adopted on the farm. The animals were kept in group machines, where they had free access to water, hay and feed (starter).

Over the period of the experiment, the average daily gain in live weight in the control and experimental groups of calves was 720 and 980 g with a consumption of 4.60 and 4.22 feed per 1 kg of growth. units.

Thus, feeding the proposed milk replacer provides higher calf productivity compared to animals that received a standard milk mixture. This indicates a higher nutritional value of the proposed WMS due to the availability of nutrients and their absorption by the body of calves.

Sourse of information

1. Copyright certificate No. 1734636, A 23 C 11/00, publ. 05/23/92.

Claims (1)

Composition for the production of a substitute for whole milk, containing milk and fat base, vegetable protein and vitamin premix, characterized in that as a milk base it contains a dry mixture of raw whey and skim milk, taken in a ratio of 1: 9, as a fat base contains a mixture of oil from pumpkin seeds and beef fat, taken in a ratio of 1: 4, and as a vegetable protein - cake from pumpkin seeds and flour from chickpea grains, previously extruded with the following ingredients, wt. %: a mixture of oil from pumpkin seeds and beef fat, taken in a ratio of 1: 4, 14-16; oilcake from pumpkin seeds 3-5; flour from chickpea grains 20-24; vitamin premix 0.5-0.1; a mixture of raw whey and skim milk, taken in a ratio of 1: 9, the rest.