WO2007017356A1 - Facteur d'appetence fermente et depourvu de proteines animales pour animaux - Google Patents
Facteur d'appetence fermente et depourvu de proteines animales pour animaux Download PDFInfo
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- WO2007017356A1 WO2007017356A1 PCT/EP2006/064474 EP2006064474W WO2007017356A1 WO 2007017356 A1 WO2007017356 A1 WO 2007017356A1 EP 2006064474 W EP2006064474 W EP 2006064474W WO 2007017356 A1 WO2007017356 A1 WO 2007017356A1
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- palatability
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- amino acids
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/14—Fungi; Culture media therefor
- C12N1/16—Yeasts; Culture media therefor
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K10/00—Animal feeding-stuffs
- A23K10/10—Animal feeding-stuffs obtained by microbiological or biochemical processes
- A23K10/12—Animal feeding-stuffs obtained by microbiological or biochemical processes by fermentation of natural products, e.g. of vegetable material, animal waste material or biomass
-
- 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
- A23K20/142—Amino acids; Derivatives thereof
- A23K20/147—Polymeric derivatives, e.g. peptides or proteins
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- 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
- A23K50/40—Feeding-stuffs specially adapted for particular animals for carnivorous animals, e.g. cats or dogs
Definitions
- the present invention relates to the field of palatability factors for animal feed.
- the present invention relates to a palatability factor for animal feed, obtained by fermentation with yeast and which comprises at least, in the absence of protein constituents of animal origin: - moisture ( H): from about 80 to about 96% by weight;
- protein fraction (FP) from 1.5 to 10.0% by weight approximately;
- MG fat: up to about 10% by weight
- sugars (S) from about 0.20 to 2.0% by weight;
- meat and fish are the main sources of protein in most feeds. Indeed, the nature and the quantity of the amino acids brought by the animal derivatives (meat, bone, fish) confer to the food the nutritional qualities expected. In addition, these derivatives have the effect of increasing the palatability of foods that contain them. However, the presence of constituents of animal origin in foods considerably increases their cost.
- US Pat. No. 4,039,687 proposes to substitute all or part of the animal proteins present in food by synthetic proteins obtained by fermentation of microorganisms, e.g., bacteria or yeasts.
- the foods thus obtained have satisfactory palatability and can be manufactured cheaply compared to foods based on natural proteins of animal or vegetable origin.
- the biomass obtained after fermentation of the microorganisms on hydrocarbons is incorporated into the feed as a protein source.
- U.S. Patent 4,800,093 (in the name of Hogan et al.) Discloses an animal feed product with high moisture content, in which a proportion of the meat feedstock is replaced by the result obtained after fermentation of filamentous fungi on inexpensive substrates such as soy whey.
- British Patent Application GB 2,385,767 investigated cultures of methanotrophic bacteria as palatability factors.
- the biomass used is obtained by fermentation of a bacterium of the Mefny / ococcus capsulatus type on hydrocarbons or natural gas.
- proteins synthesized by microorganisms which are added to the feeds the form of a biomass obtained after fermentation.
- biomass as an appetizer to animal feed is not without drawbacks, in particular because such an ingredient necessarily imposes the implementation of (i) an effective inactivation step of the biomass. to prevent inadvertent changes in the organoleptic properties of the food to which it will be added (due, for example, to fermentation or undesirable growth of microorganisms); and (ii) a separation step to remove the fermentation medium.
- an ingredient often tends to change the appearance (e.g., color) of the foods obtained.
- animal palatability factors which are both: (i) balanced in terms of nutritional and caloric intake; (ii) at least as effective as conventional factors based on animal derivatives; (iii) easy to prepare, from easily accessible and economical raw materials; (iv) stable over time; and (v) as neutral as possible in their physical properties (color, viscosity, etc.) so as not to alter the appearance and texture of the foods to which they are added and, on the other hand, to on the other hand, to avoid particular problems of use (for example, when spraying food).
- the Applicant proposes an animal palatability factor which makes it possible to fill, satisfactorily and surprisingly, the need existing in the field.
- the palatability factor according to the invention is nutritionally balanced; (2) it is a vegetarian and hypoallergenic product; (3) it is more effective than traditional appetite factors based on animal protein; (4) i!
- the fermentation medium itself is used as a palatability factor, which makes it possible to overcome one of the steps required to produce the palatability factors of the state of the Biomass-based technique since, according to the invention, either the fermentation medium alone is used - it is then sufficient to remove the biomass and the inactivation step becomes unnecessary - or the fermentation medium is used. presence of biomass - it is then only necessary to inactivate the biomass effectively; (6) its physical properties are globally neutral: it is an aqueous liquid, of a light color, which melts easily into a mass; (7) It is easy to use, especially by application, spraying, incorporation, impregnation.
- a "palatability factor” (or, equivalently, a “palatability agent”, an “appetite” or “appetizing” factor) for animals is a factor whose organoleptic properties (perfume taste, appearance, texture, etc.) are such that an animal will feel the desire to absorb it.
- a palatability factor is most often a food ingredient (or additive) that will be added to animal feed. But, by extension, it can also be a food, or even a drink, containing such an ingredient.
- a first aspect of the present invention relates to a fermented palatability factor intended to be added to the animal feed, characterized in that it comprises the fermentation medium obtained after culture of at least one yeast, said medium of fermentation containing at least:
- protein fraction (FP): from 1.5 to 10.0% by weight approximately; fat (MG): up to about 10% by weight;
- particular palatability factors will include at least, in the absence of protein constituents of animal origin:
- protein fraction (FP) from 1.5 to 10.0% by weight approximately;
- MG fat
- protein fraction (FP) from 2.5 to 10.0% by weight approximately;
- MG fat
- S sugars
- FP protein fraction
- MG fat
- ash here refers to the mineral material after calcination of the product.
- fat is meant here any! a type of fat adapted to animal nutrition and likely to be metabolized (ie, likely to be consumed or produced) by the microorganism responsible for the fermentation causing the palatability factor. These may be animal or vegetable fats or a combination thereof. Those skilled in the art will know which type (s) of fat to use according to their general knowledge and applications of the palatability factor considered.
- the “components of the FP protein fraction” can be proteins, peptides, amino acids, and combinations thereof.
- the terms “proteins” and “peptides” may sometimes be used interchangeably in the following, it being understood that one skilled in the art is capable of determining the exact meaning to be given to one or other of these terms according to context and in light of his general knowledge.
- the FP protein fraction comprises at least about 90% by weight of one or more amino acids selected from alanine, threonine, lysine and sulfur amino acids.
- the FP protein fraction comprises at least 95%, preferably at least 98%, more preferably at least about 99% by weight of said amino acid (s).
- this or these amino acids are chosen from sulfur-containing amino acids, such as methionine and cysteine. It will be preferred to use methionine.
- a palatability factor according to the invention has a pH ranging from about 1.6 to 3.5, it being understood that a pH ranging from about 2.6 to about 3.2 is preferred.
- a palatability factor according to the invention is "fermented", that is to say that it is obtained by fermentation with the aid of at least one microorganism, which is, within the scope of the invention, a yeast.
- the yeast is chosen from Yarrowia sp., Saccharomyces sp., Candida sp.,
- Kluyveromyces sp. Pichia sp., Debaryomyces sp., Zygosaccharomyces sp.
- yeast is selected from Yarrowia lipolytica,
- yeast lipolytica is used.
- a palatability factor according to the invention comprises the fermentation medium obtained after culturing said yeast, and optionally the fermentation medium is used as a palatability agent after being stripped of the biomass.
- the palatability factor is in ready-to-use liquid form, alternatively it can be used as an intermediate in the preparation of a concentrated fermented palatability factor.
- the concentrated palatability factor with reduced moisture content, may be in liquid form or in a dehydrated form.
- "Concentrate” means a palatability factor which is obtained by concentration of a palatability factor having the contents of H, FP, MG, S and C described above It is obvious that the concentrated palatability factor has, by the very fact of the concentration, FP, MG, S and C above those specified above, while having a lower humidity.
- a palatability factor of the invention is applied to the animal feed.
- the palatability factor is incorporated into the animal feed. Fromylonaie way we speak here of “addition” or 1 "use” of a palatability factor. By “add” or
- “Use” a palatability factor, it includes the concept of "apply the factor to”, that is to say add it to the surface, for example by spraying or coating, and the concept of “incorporate the factor in ", that is to say add it to the mass, for example by impregnation or mixing.
- animal feed is meant here one or more feeds. It can be solids (eg, croquettes), liquids (eg, broths, beverages), or more or less moist intermediate products (eg, soups, porridge, meatballs, pates, etc.). Depending on the context, it may also be a food ration or a meal, then referring to all foods (without differentiating them) taken during a meal, or over a period of time such as a day or more.
- solids eg, croquettes
- liquids eg, broths, beverages
- moist intermediate products eg, soups, porridge, meatballs, pates, etc.
- it may also be a food ration or a meal, then referring to all foods (without differentiating them) taken during a meal, or over a period of time such as a day or more.
- the terms "for animals” or "animai, -e, -aux, -eas” should be taken in the broadest sense, as referring to animals of all types.
- the palatability factors according to the invention, or the animal feed to which they are added are intended for companion animals such as dogs and cats, with a particular preference for dogs.
- the object of the invention is directed at any animal likely to be domesticated or tamed or reared, for example, birds, rabbits, rodents, fish, etc. It can also be farm animals such as pigs, poultry, livestock, fish, crustaceans, etc.
- an appetence factor according to the present invention is used in combination with one or more other palatability factors such as palatability factors of animal and / or vegetable origin.
- the palatability factor which is the subject of the invention is used in a proportion of approximately 1 to 10% by weight, preferably in the proportion of approximately 2 to 4% by weight.
- a second aspect of the present invention is a concentrated fermented palatability factor obtainable by concentration and / or dehydration of at least one palatability factor as described above.
- the present invention relates to a palatability factor composition for addition to animal feed comprising at least one palatability factor as mentioned above.
- Such a composition may comprise only palatability factors according to the present invention, or it may also comprise one or more palatability factors of animal and / or vegetable origin.
- the present invention relates to a method of preparing a palatability factor according to the foregoing description, said method comprising at least the following steps: a) preculture of at least such a yeast as described above in a standard growth medium, at a temperature ranging from 22 0 C to 32 ° C, for 6 to about 25 hours; b) seeding a fermentation medium containing one or more amino acids, using said preculture at a rate of at least 1.10 5 cells / ml approximately; c) culturing the fermentation medium inoculated for approximately 12 to 72 hours, at a temperature ranging from 20 ° C. to 32 ° C. d) stop fermentation; and e) recovery of the final fermentation medium, useful as a palatability factor.
- the preculture step a) is carried out at a temperature of approximately 30 ° C. the preculture stage a) is maintained for approximately 8 to 16 hours;
- the culturing step c) is maintained for about 12 to 60 hours, or for about 12 to 55 hours, or for about 20 to 72 hours, or for about 30 to 50 hours;
- the culture step c) is carried out at a temperature ranging from 28 ° C to 30 ° C.
- the precuture will be maintained until the end of the exponential growth phase of the yeast.
- the standard growth medium used for precooking comprises yeast, malt and sugars such as glucose. It may further comprise peptone and / or trace elements.
- this medium may be a Yeast Malt (YM) medium known to those skilled in the art.
- the fermentation medium used in step b) comprises about 2 to 10% by weight, preferably about 3 to 5% by weight, of one or more amino acids.
- These amino acids are, preferably, amino acids capable of being metabolized by the yeast.
- amino acids present in the fermentation medium there may be amino acids able to be metabolized by yeast and nonmetabolized amino acids, provided as supplements. If necessary, these additional amino acids can have a positive effect on the palatability of the factor obtained, for example by improving its organoleptic properties.
- the proportions of the different amino acids can vary, with a preference for a preponderance of amino acids able to be metabolized.
- These are in particular chosen from alanine, threonine, lysine and sulfur amino acids.
- this or these amino acids are chosen from sulfur-containing amino acids, such as methionine and cysteine. It will be preferred to use methionine.
- the fermentation medium used in step b) further comprises up to about 10% by weight, preferably between 5 and 10% by weight, of fat.
- the fermentation medium used in step b) further comprises yeast and malt extracts.
- the fermentation medium is seeded with preculture (step b) at a rate at least equal to, in increasing order of preference, 5.10 5 , 1.10 6 , 4.10 6 , 6.10 6 garageluiies / mi approximately, that is to say so as to reach a cell population at the beginning of culture of at least 5.10 5 , 1.10 6 , 4.10 6 , 6.10 6 cells / ml in the fermentation medium.
- the pH of the fermentation medium is adjusted at the beginning of step c) to a value ranging from about 4.5 to 6.5, preferably from 5.4 to about 5.8.
- the preculture of step a) is carried out under aeration conditions ranging from 0.5 to 1.5 vvm approximately; and / or the culture of step c) is carried out under aeration conditions ranging from 0.02 to 0.40 vvm approximately.
- the preculture of step a) and / or said culture of step c) is (are) maintained with stirring.
- the palatability factor being constituted by the final fermentation medium, it will be possible to choose to get rid of the biomass; or to keep the final fermentation medium including biomass, which will then be inactivated.
- the fermentation medium can be stripped of the biomass, preferably by a separation technique selected from filtration, decantation, centrifugation.
- steps d) to e), including the step of removing the biomass can be carried out simultaneously, preferably by sterilizing filtration.
- step d) may for example be carried out by thermal inactivation yeasts.
- a fifth aspect of the present invention relates to a method for improving the palatability of animal feed, which comprises adding to the animal feed at least one palatability factor or at least one composition such as described above.
- the palatability factor or composition is added to the animal feed alone or in combination with one or more other palatability factors, such as animal palatability factors and / or vegetable.
- the palatability factor or the composition which is the subject of the invention is used in a proportion of approximately 1 to 10% by weight, preferably in a proportion of approximately 2 to 4% by weight.
- the present invention relates to the use of at least one yeast to prepare a palatability factor as mentioned above.
- the yeast is selected from Yarrowia sp., Saccharomyces sp., Candida sp., Kluyveromyces sp., Pichia sp., Debaryomyces sp., Zygosaccharomyces sp.
- the yeast is selected from Yarrowia lipolytica, Saccharomyces cerevisiae, Candida versalitis, Kluyveromyces lactis, Kluyveromyces fragilis, Pichia pastoris, Debaryomyces harsenii, Zygosaccharomyces rouxii. Most preferably, the Yarrowia lipolytica yeast is used.
- the invention relates to the use of a palatability factor or a composition according to the invention, to improve the palatability of the animal feed.
- the present invention also discloses an animal feed comprising at least one palatability factor or at least one composition as described above.
- the palatability factor or the composition is applied to and / or incorporated in said food, preferably in a proportion of approximately 1 to 10% by weight, more preferably in a proportion of 2 to 4%. by weight approx.
- FIG. 1 diagram of an example of a general method for preparing a palatability factor according to the invention
- FIG. 2 diagram of an example of a method for preparing a palatability factor according to the invention, in the laboratory (examples 1 to
- FIG. 3 is a diagram of an exemplary method for preparing a palatability factor according to the invention, applicable on an industrial scale (example 5);
- FIG. 4 is a diagram of an example of a method of concentration of a palatability factor according to the invention (example 7);
- the first step was the preculture of Yarrowia iipolytica in Erlenmeyer flasks containing 100 ml of sterile medium of the following composition: 0.25 gr of malt extract (Muntons-UK), 0.2 gr of yeast extract (Biospringer - France) and 1.5 g glucose (Merck ⁇ Germany), qs 100ml demineralized water.
- the inoculation was carried out in a sterile hood from 1.8 ml cryotubes, stored at -80 ° C. and from cultures on standard YM medium supplemented with 50% glycerol content 30%.
- the theoretical population of cryotubes was 6.5 ⁇ 10 7 cells / ml.
- the pH was adjusted at the beginning of culture to 5.6 with hydrochloric acid (Merck), erlens placed on Novotron stirring table (INFORS, Bottmingen, Switzerland) at 30 0 C and 140 rev / min. Preculture was stopped after 16 hours of incubation. In parallel, the main fermentation step was prepared.
- hydrochloric acid Merck
- INFORS Novotron stirring table
- a 5L glass fermenter (Prélude-GUERIN SA-France) containing 28 gr of malt extract (Muntons-UK), 12 gr of Biospringer yeast extract-France), 3.4 gr of H 3 PO 4 75% (Brenntag-France), 150 gr of Methionine (Adisseo - France), 5 ml of antifoam (Struktoi SB2020) and qs 5 L of demineralized water, was autoclaved at 121 X-15 min. In the autoclave outlet, the fermenter was equipped with a gas outlet with condenser water circuit glycoîée 2 D C, and the medium brought to 3O 0 C.
- the aeration was set at 0.1 l / min thanks to the mass flow meter on the bottom tank sparger feed. Stirring was 500 r / min, and the temperature control set at 30 D C.
- the fermentor was inoculated aseptically with preculture (250 mL) so that the population in The beginning of fermentation was at least 1.10 5 cc / ml.
- the fermentation was conducted for 48 hours.
- the fermenter was sealed before being placed in the autoclave for snraction at 11 ° C-10 min. After cooling, the fermentation medium was removed from the fermentor. 30 g of 50% potassium sorbate (Nutrinova - Germany) and then 47 g of 75% phosphoric acid were added thereto with stirring.
- the final composition of the product was as follows: Moisture: 94.3%, Proteins (Nx6.25) Kjeldhal: 3.5%, MG by hydrolysis: ⁇ 1.0%, Soluble sugars Total: 0.62%, Ashes: 1.64%, the pH was 2.9.
- Example 2 Another Example of the Use of Yarrowia Lipolytica Yeast and of Fermentation in the Presence of Methionine
- the final composition of the product was as follows: moisture: 90.3%, proteins (Nx6.25): 3.4%, MG by hydrolysis: 4.5%, total soluble sugars: 0.7%, ash: 1, 7.
- the pH was 2.9.
- Example 2 This example was carried out under the same conditions as those of Example 1, with a different preculture because the yeast used was Saccharomyces cerevisiae.
- the medium consisted of 0.3 gr of malt extract (Muntons-UK), 0.3 gr of yeast extract (Biospringer - France), 0.5 gr of meat peptone (Merck Germany) and 12.5 g of glucose (Merck - Germany).
- the preculture whose pH was adjusted to 5.6, was maintained for 13 hours at 30 ° C. - 140 rpm.
- the main fermentation was carried out under the same conditions as in Example 1.
- the composition of the finished product was Moisture: 94.9%, Proteins (Nx ⁇ .25) KjeSdha! : 3.8%, MG by hydrolysis: ⁇ 1.0%, Soluble sugars Total: 0.45%, Ash: 1.3%, the pH was 3.
- the yeast Zygosaccharomyces rouxii was cultured on preculture medium consisting of 0.3 gr of mait extract (Muntons-UK), 0.3 gr of yeast extract (Biospringer - France), 0.5 gr of peptone of meat (Merck Germany) and 15 gr glucose (Merck - Germany).
- the preculture whose pH was adjusted to 5.6, was maintained for 21 hours at 30 ° C. - 140 rpm.
- the main fermentation was carried out under the same conditions as in Example 1, but the composition of the fermentation medium was as follows: 35 gr of malt extract (Muntons-UK), 18 gr of ivyr extract (Biospringer - France), 15.6 gr of 2M NaOH (Merck-Germany), 413 gr of Cysteine Monohydrate HCI (AMC-UK), 5 ml of antifoam (Struktol SB2020) and qs 5 L of demineralized water.
- the composition of the finished product was: Moisture: 88.2%, Proteins (Nx6.25) Kjeldhai: 7.1%, MG by hydrolysis: ⁇ 1.0%, Soluble sugars Total: 0.83%, Ash: 4, 3%, the pH was 2.9.
- the diagram of FIG. 3 illustrates an example of a preparation method applicable on an industrial scale.
- the first step was identical to that of Example 1.
- 15 ml of preculture were collected sterilely and were used as inocuium sterile medium contained in a 5L fermentor (Prélude-GUERIN SA-France) containing 15 gr of melt extract (Muntons-UK), 15 g of yeast extract (Biospringer - France), 50 g of dextrose monohydrate (Tate & LyIe - Belgium), 12 g of 75% H3PO4 (Brenntag-France, 5 ml defoamer (Strukto!
- a fermentor of capacity 6OL (semi-automatic fermenter Pierre Guerin Biolafitte Type "S" 60 / 100L) was equipped, it contained 300 gr of malt extract, 180 gr of yeast extract, 152 gr of 75% phosphoric acid, 2.4 kg of methionine, 80 gr of Struktol antifoam and qs of demineralised water for a total volume of 6OL. was sterilized at 121 ° C. for 20 minutes.
- Example 6 Illustration of a process in which the biomass ⁇ is removed after fermentation
- the product from Example 1 was treated in such a way as to render it free from microorganisms and to obtain a perfectly clear, translucent product.
- a filtration system supplied by PALL-France, cellulose acetate support type K80 was implemented as a 100L fermenter outlet.
- the filter area was 0.2 m 2 .
- the flow rate was 300L / h / m 2 .
- the retention on the filter was 0.2% dry matter.
- the test yielded a clear product with the following composition: Moisture: 95.8%, Protein (Nx6.25)
- An appetite product with a higher solids content has been produced for storage facilities.
- 36 kgs of the product from Example 1 were used in a vacuum concentration process shown schematically in Fig-4.
- the concentrator was an AURIOL concentrator, 50L capacity, 2OL payload (continuous feed).
- the temperature of the jacket was set at 40 ° C. for a product temperature of 35 ° C.
- a network of water cooled to 10 0 C ensured the condensation of the evaporated water.
- the vacuum was set at the maximum (35 mbar).
- the product supply was done manually, at an average of 50L / h.
- the concentration was stopped so as to obtain a concentrated but still fluid product.
- 4.5 kgs of product were obtained, dry matter equal to 27.5%.
- the pH was 3.3.
- Example 8 preparation of a dehydrated concentrated palatability factor From the product from Example 1, a powder was made on Alfa-Laval brand S18 brand material and capacity 20 to 40 kgs of evaporated water / h. 15 kgs of liquid palatability factor were mixed using a T50 ultrurax for 5 minutes with 6.4 kgs of brewer's yeast (Lorenzetti-Brazil). The drying of a duration of 47 min, temperature entered 165 0 C, temperature output powder 90 0 C, resulted in obtaining 4.4 kgs of powder, with a humidity of 6%.
- Example 9 Example of a factor applied by spraying on dog food
- Example 1 The application of the palatability factor from Example 1 was made in the form of memevisation of the liquid, by "batch", using a Forberg type RVC 120 coating machine.
- Product B was the control ⁇ embedding with a palate-based palatability factor, from the SPF-France super-premium range)
- the coating conditions relating to the control were identical to those described for obtaining product A.
- the palatability of the food thus obtained was measured within the PANELlS - France structure, as an expert panel, and according to a test method versus. 2 meals were distributed over the day as a panel of 36 dogs. 2 foods were presented to each animai simultaneously, each food, noted A or B 1 to cover the food needs of each animal, and their position being reversed (right or left) from one meal to another to avoid a choice by lateralization. There were 1, ie food to which the anima! was heading ( 1st choice) and the final consumption of each food.
- Results are expressed as% of A consumption relative or B. The results were processed statistically (Test OOO for the 1st choice and student test for the consumption ratio). Only “valid" dogs that have consumed normally have been counted. The results summarized in Table 1 show that foods coated with the palatability factor from Example 1 are preferred to the control by dogs.
- Example 10 Example of a palatability factor incorporated in dog and cat food
- the use of the palatability factor from Example 1 was made "in inclusion" in a standard dog food base or a standard cat food base during the extrusion up to 10% of the feed. total weight of the food base.
- the extrusion was carried out using a twin-screw corotating extruder Evolum 53 CLEXTRAL (France).
- the A-CT feed was cat food containing 10% of the palatability factor. It was coated with poultry fat heated to 45 ° C at 6% in the Forberg type RVC 120 at 25 ° C.
- the food A-CN was the dog food containing 10% of the palatability factor. It was coated with lard fat heated at 60 ° C. at 6% in Forberg type RVC 120 at 25 ° C.
- the T-CT and T-CN foods were the control dry foods without factor inclusion. Cat and dog palatability respectively, but coated with fat as specified above The same quantity of these foods was used in a second series, but this time with an outer coating of a factor d Super-Premium SPF palatability based on animal proteins, at 30 ° C., in Forberg type RVC 120, at 25 ° C., under conditions equivalent to those of Example 9.
- the batches of this second series were labeled A-CT-E Food, A-CN-E Food, T-CT-E Food, and T-CN-E Food.
- Example 11 • example of a palatability factor incorporated into shrimp feed
- the palatability factor from Example 1 was included in inclusion at a level of 3% in a commercial type of food of the following formula: fish meal 40%, whole wheat 25%, wheat remolding 15%, oilcake 9.5% soybean, 6% shrimp meal, 2% fish oil, 1% soy iecithin, 1% vitamin mixture and 0 5% mineral blend.
- FIG. 5A illustrates the distribution of baskets in the basin. Each food was placed in the baskets at 4% of the biomass per day in two distributions spread over the day. Food was placed on the baskets in the early morning and afternoon, and the baskets were raised in the late morning and afternoon to quantify the non-ingested food from the shrimp. Operations were renewed daily for 15 days. The following parameter was calculated for each test day: [(Ingested Food - Ingested Food B) / Ingested Food B] * 1Q0. The results are shown in fig. 5B.
- Example 12 composition of palatability factors
- a palatability factor was prepared by mixing the product from Example 1 with a Super Premium palatability factor based on animal proteins. The proportions of the mixtures are summarized in Table 3. The mixtures were made using an Ultraturax T50 dispersing mixer. Tabieau 3
- Dog food was made by spraying mixtures on a Forberg type RVC 120 kibble basis. 24.955 kgs of standard dog kibble were placed at 25 ° C in the Forberg. 1, 654 kgs of lard fat heated to 60 ° C. were sprayed by nozzle on the croquettes for 50 seconds. The mixing was carried out for 1 minute. Then 831 grams of appetence factor heated to 30 0 C were sprayed per nozzle for 60 seconds. The mixture was maintained for another minute. Coated croquettes were drained and bagged to be transported to the test structure. The control was the food coated with the meat-only feed factor used for the mixture, from the super-premium range of the company SPF (France) and under the same conditions.
- SPF France
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- Fodder In General (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
- Peptides Or Proteins (AREA)
- Medicines That Contain Protein Lipid Enzymes And Other Medicines (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
- Feed For Specific Animals (AREA)
Abstract
Description
Claims
Priority Applications (8)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
DE602006005171T DE602006005171D1 (de) | 2005-08-09 | 2006-07-20 | Fermentierte appetenzfaktoren ohne tierische eiweisse für tiere |
US11/990,215 US20090155416A1 (en) | 2005-08-09 | 2006-07-20 | Fermented Appetence Factors Without Animal Proteins for Animals |
JP2008525511A JP5251507B2 (ja) | 2005-08-09 | 2006-07-20 | 動物性タンパク質を含まない動物用の発酵嗜好性要素 |
AU2006278056A AU2006278056A1 (en) | 2005-08-09 | 2006-07-20 | Fermented appetence factors without animal proteins for animals |
BRPI0614806-9A BRPI0614806A2 (pt) | 2005-08-09 | 2006-07-20 | fator de apetência fermentado destinado a ser acrescentado à alimentação animal, composição contendo o mesmo, referido processo de preparo e sua utilização |
DK06777869T DK1933635T3 (da) | 2005-08-09 | 2006-07-20 | Fermenteret appetitvækkende faktor uden animalske proteiner til dyr |
EP06777869A EP1933635B1 (fr) | 2005-08-09 | 2006-07-20 | Facteur d'appetence fermente et depourvu de proteines animales pour animaux |
CA002618168A CA2618168A1 (fr) | 2005-08-09 | 2006-07-20 | Facteur d'appetence fermente et depourvu de proteines animales pour animaux |
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
FR0508451 | 2005-08-09 | ||
FR0508451A FR2889651B1 (fr) | 2005-08-09 | 2005-08-09 | Facteur d'appetence fermente et depourvu de proteines animales pour animaux |
Publications (1)
Publication Number | Publication Date |
---|---|
WO2007017356A1 true WO2007017356A1 (fr) | 2007-02-15 |
Family
ID=36229775
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/EP2006/064474 WO2007017356A1 (fr) | 2005-08-09 | 2006-07-20 | Facteur d'appetence fermente et depourvu de proteines animales pour animaux |
Country Status (14)
Country | Link |
---|---|
US (1) | US20090155416A1 (fr) |
EP (1) | EP1933635B1 (fr) |
JP (1) | JP5251507B2 (fr) |
CN (1) | CN101242743A (fr) |
AT (1) | ATE422301T1 (fr) |
AU (1) | AU2006278056A1 (fr) |
BR (1) | BRPI0614806A2 (fr) |
CA (1) | CA2618168A1 (fr) |
DE (1) | DE602006005171D1 (fr) |
DK (1) | DK1933635T3 (fr) |
FR (1) | FR2889651B1 (fr) |
RU (1) | RU2008107175A (fr) |
WO (1) | WO2007017356A1 (fr) |
ZA (1) | ZA200801421B (fr) |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2009061225A1 (fr) * | 2007-11-05 | 2009-05-14 | Skotan Spolka Akcyjna | Nouvelle souche de yarrowia lipolytica et son utilisation dans la réutilisation industrielle de fractions de glycérol obtenues au cours de la production de biodiesel |
US8771767B2 (en) | 2008-04-23 | 2014-07-08 | Skotan Spolka Akcyjna | Microbiological reprocessing of degumming residue formed during biodiesel production |
US8821949B2 (en) | 2008-04-23 | 2014-09-02 | Skotan Spolka Akcyjna | Microbiological reprocessing of by-products of biodiesel production |
Families Citing this family (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US20100299074A1 (en) * | 2007-11-01 | 2010-11-25 | David Chang | Remote data collecting systems and methods |
CH704486A2 (de) * | 2011-02-05 | 2012-08-15 | Hanspeter Steffen | Vegetarisches Fütterungsverfahren für karnivore Fische und Shrimps mit Spirulina und Chlorella Algen unter Verwendung von Elektrolysewasser und Natriumthiosulfat, Guar und Oligofructanen als Zusätze. |
CN109757611B (zh) * | 2012-10-31 | 2023-01-31 | 马斯公司 | 氨基酸和呋喃酮的用途和方法、宠物食品及其制备方法 |
RU2727651C2 (ru) | 2014-12-10 | 2020-07-22 | Марс, Инкорпорейтед | Вкусоароматические композиции и пищевые продукты для домашних животных, содержащие их |
Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US4039687A (en) * | 1973-09-07 | 1977-08-02 | Colgate-Palmolive Company | Animal food |
GB1584539A (en) * | 1977-05-16 | 1981-02-11 | Ralston Purina Co | Flavour enhancement of dry food compositions |
US4800093A (en) * | 1986-02-18 | 1989-01-24 | Ralston Purina Company | High moisture animal food product containing a filamentous fungal biomass |
US5000964A (en) * | 1989-08-30 | 1991-03-19 | Mccauley Brothers, Inc. | Nutritional supplement for the hoof and coat |
GB2385767A (en) * | 2002-02-19 | 2003-09-03 | Norferm Da | A biomass derived from a microbial culture or derivative thereof as a pet food palatability enhancer |
Family Cites Families (12)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US3655396A (en) * | 1968-05-14 | 1972-04-11 | Japan Maize Prod | Process for preparing pulverized feed for animals |
JPS519029B2 (fr) * | 1973-02-14 | 1976-03-23 | ||
US3971306A (en) * | 1974-07-30 | 1976-07-27 | Cord Systems, Inc. | System for manufacturing animal feed |
DE2837342A1 (de) * | 1978-08-26 | 1980-03-06 | Henkel Kgaa | Verfahren zur herstellung von hefeautolysat |
JPS56127054A (en) * | 1980-02-28 | 1981-10-05 | Uni Tekisasu | Dog food flavor |
DE69011856T2 (de) * | 1990-02-01 | 1994-12-15 | Oriental Yeast Co Ltd | Herstellung von hefeextrakt. |
US5486368A (en) * | 1992-05-28 | 1996-01-23 | Dmv Usa, Inc. | Production of a cultured yeast product from whey permeate, yeast cream and yeast centrate |
PT778350E (pt) * | 1995-11-28 | 2002-07-31 | Nestle Sa | Processo de transformacao de enxofre elementar em sulfureto |
EP1142493B2 (fr) * | 1998-11-26 | 2013-08-07 | Ajinomoto Co., Inc. | Procede pour produire un renfor ateur d'arome pour produits alimentaires |
JP2003259835A (ja) * | 2001-12-28 | 2003-09-16 | Oubiken:Kk | 発酵製品の製造とその利用 |
US7223401B2 (en) * | 2003-06-11 | 2007-05-29 | Ultra Biotech Limited | Method to prepare compositions comprising yeast treated with electromagnetic energy |
BRPI0710694B1 (pt) * | 2006-05-10 | 2017-06-20 | Novozymes A/S | Methods for producing a yeast extract, and, use of a purified phospholipase |
-
2005
- 2005-08-09 FR FR0508451A patent/FR2889651B1/fr not_active Expired - Fee Related
-
2006
- 2006-07-20 AU AU2006278056A patent/AU2006278056A1/en not_active Abandoned
- 2006-07-20 BR BRPI0614806-9A patent/BRPI0614806A2/pt not_active IP Right Cessation
- 2006-07-20 DK DK06777869T patent/DK1933635T3/da active
- 2006-07-20 CN CNA2006800293720A patent/CN101242743A/zh active Pending
- 2006-07-20 RU RU2008107175/13A patent/RU2008107175A/ru unknown
- 2006-07-20 US US11/990,215 patent/US20090155416A1/en not_active Abandoned
- 2006-07-20 CA CA002618168A patent/CA2618168A1/fr not_active Abandoned
- 2006-07-20 JP JP2008525511A patent/JP5251507B2/ja not_active Expired - Fee Related
- 2006-07-20 WO PCT/EP2006/064474 patent/WO2007017356A1/fr active Application Filing
- 2006-07-20 EP EP06777869A patent/EP1933635B1/fr active Active
- 2006-07-20 AT AT06777869T patent/ATE422301T1/de not_active IP Right Cessation
- 2006-07-20 DE DE602006005171T patent/DE602006005171D1/de active Active
-
2008
- 2008-01-01 ZA ZA200801421A patent/ZA200801421B/xx unknown
Patent Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US4039687A (en) * | 1973-09-07 | 1977-08-02 | Colgate-Palmolive Company | Animal food |
GB1584539A (en) * | 1977-05-16 | 1981-02-11 | Ralston Purina Co | Flavour enhancement of dry food compositions |
US4800093A (en) * | 1986-02-18 | 1989-01-24 | Ralston Purina Company | High moisture animal food product containing a filamentous fungal biomass |
US5000964A (en) * | 1989-08-30 | 1991-03-19 | Mccauley Brothers, Inc. | Nutritional supplement for the hoof and coat |
GB2385767A (en) * | 2002-02-19 | 2003-09-03 | Norferm Da | A biomass derived from a microbial culture or derivative thereof as a pet food palatability enhancer |
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2009061225A1 (fr) * | 2007-11-05 | 2009-05-14 | Skotan Spolka Akcyjna | Nouvelle souche de yarrowia lipolytica et son utilisation dans la réutilisation industrielle de fractions de glycérol obtenues au cours de la production de biodiesel |
CN101970640B (zh) * | 2007-11-05 | 2012-07-25 | 斯库坦股份公司 | 解脂耶罗威亚酵母新菌株及其在生物柴油生产过程中获得的丙三醇组分的工业回收中的用途 |
US8771767B2 (en) | 2008-04-23 | 2014-07-08 | Skotan Spolka Akcyjna | Microbiological reprocessing of degumming residue formed during biodiesel production |
US8821949B2 (en) | 2008-04-23 | 2014-09-02 | Skotan Spolka Akcyjna | Microbiological reprocessing of by-products of biodiesel production |
Also Published As
Publication number | Publication date |
---|---|
JP2009504147A (ja) | 2009-02-05 |
DK1933635T3 (da) | 2009-05-11 |
RU2008107175A (ru) | 2009-09-20 |
CA2618168A1 (fr) | 2007-02-15 |
BRPI0614806A2 (pt) | 2011-04-12 |
FR2889651B1 (fr) | 2007-09-21 |
ZA200801421B (en) | 2009-03-25 |
EP1933635A1 (fr) | 2008-06-25 |
FR2889651A1 (fr) | 2007-02-16 |
US20090155416A1 (en) | 2009-06-18 |
AU2006278056A1 (en) | 2007-02-15 |
CN101242743A (zh) | 2008-08-13 |
ATE422301T1 (de) | 2009-02-15 |
DE602006005171D1 (de) | 2009-03-26 |
JP5251507B2 (ja) | 2013-07-31 |
EP1933635B1 (fr) | 2009-02-11 |
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