WO2008132391A1 - Method for improving the properties of a product from duck, and duck cramming food for improving the properties of the liver and/or meat thereof - Google Patents

Method for improving the properties of a product from duck, and duck cramming food for improving the properties of the liver and/or meat thereof Download PDF

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Publication number
WO2008132391A1
WO2008132391A1 PCT/FR2008/050495 FR2008050495W WO2008132391A1 WO 2008132391 A1 WO2008132391 A1 WO 2008132391A1 FR 2008050495 W FR2008050495 W FR 2008050495W WO 2008132391 A1 WO2008132391 A1 WO 2008132391A1
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Prior art keywords
nettle
feeding
feed
improved properties
properties
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PCT/FR2008/050495
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French (fr)
Inventor
André CANDAU
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Les Epicuriens De L'adour - Sarl
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Publication of WO2008132391A1 publication Critical patent/WO2008132391A1/en

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Classifications

    • 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
    • A23K50/00—Feeding-stuffs specially adapted for particular animals
    • A23K50/70—Feeding-stuffs specially adapted for particular animals for birds
    • A23K50/75—Feeding-stuffs specially adapted for particular animals for birds for poultry
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K10/00—Animal feeding-stuffs
    • A23K10/30—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K10/00—Animal feeding-stuffs
    • A23K10/30—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms
    • A23K10/37—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms from waste material
    • 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
    • A23K20/00—Accessory food factors for animal feeding-stuffs
    • A23K20/10—Organic substances
    • A23K20/174—Vitamins
    • 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
    • A23K20/20—Inorganic substances, e.g. oligoelements
    • A23K20/28—Silicates, e.g. perlites, zeolites or bentonites
    • 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
    • A23K20/20—Inorganic substances, e.g. oligoelements
    • A23K20/30—Oligoelements
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
    • Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
    • Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
    • Y02P60/87—Re-use of by-products of food processing for fodder production

Definitions

  • the invention relates to a method for obtaining improved properties of a product provided by duck or geese fed.
  • the invention also relates to a feed for the feeding of ducks or geese improving the properties of their liver and / or their meat.
  • the invention has applications in the field of the production of foie gras and stuffed poultry meat in particular ducks but also geese. We will discuss in the following ducks being understood that the present invention also relates to geese.
  • the problem sought by the applicant is to find a way to improve the properties of products supplied by fat ducks or geese.
  • the problem that the depositor has in the first place is that of finding a way to improve the rate of fatty liver melting in the direction of a decrease in this rate.
  • the present invention solves this problem with another simple method to implement and low cost.
  • the problem which the applicant has also posed is that of finding a way to improve the fat composition of the meat of fat ducks or geese in the direction of a reduction of the saturated fatty acid content in the meat. benefit of unsaturated fatty acids.
  • the present invention more particularly relates to a method for obtaining improved properties of a product supplied by a stuffed duck.
  • the method includes the addition of nettle in the duck feed during at least a portion of the feeding period.
  • the product whose properties are improved is the liver.
  • the improved properties are the melting rate, the organoleptic properties, the content of vitamin A, vitamin E, beta-carotene and silicon.
  • the improvement in the melting rate consists of a decrease.
  • the improvement of the organoleptic properties consists of a different texture presenting more flexibility.
  • nettle in the feed may be made with nettle in liquid or milled form, dehydrated or freeze-dried, fresh or frozen and ground.
  • the improvement in the content of vitamin A, E in silicon and beta-carotene is an increase.
  • the fatty livers obtained have an indicator of the degradation rate of the membranes after cooking, related to the melting rate, the value of this indicator (PDE / SME) is, with the present invention, below a predetermined threshold. Stinging nettle can be provided only during the second half of the feeding period, in practice during the last ten or twelve meals.
  • the method further comprises the addition of linseed in the feeding feed, the product whose properties are improved is the fat fraction of the meat, the improved properties are the content of omega-3 fatty acids and the omega-6 omega-3 ratio.
  • the improvement in the omega-3 fatty acid content is an increase and the improvement in the omega-6 omega-3 ratio is a decrease.
  • omega-3 acids in grams per 100 grams of the fat fraction of the meat (for example for the duck breasts) and of 1, 09 and the omega-6 ratio on omega-3 is 6, 68.
  • the invention also relates to a food for feeding ducks or geese including in its composition of nettle.
  • the feeding food comprises liquid or milled nettle.
  • This food may include nettle in freeze-dried or dehydrated form.
  • This food may include fresh or frozen nettle.
  • the feed for feeding ducks or geese makes it possible to obtain improved properties of a product supplied by said ducks or gilled geese, and for this purpose includes a flour containing corn flour to which we add of nettle, the product whose properties are improved is the liver, an improved property is the rate of melt.
  • the feed contains 40 to 60 grams of crushed nettle (fresh or frozen) or equivalent weight for stinging nettle in a form other than fresh or frozen.
  • the food comprises, by feeding diet, about 45 to 50 grams corresponding to fresh or frozen milled nettle.
  • the feed comprises a flour further comprising in its composition extruded linseeds representing 2% to 5% of the composition.
  • the supply of flax meal in the feeding food improves the properties of the meat.
  • the improved properties are omega-3 fatty acid content and tenderness.
  • the feed consists of flour containing 92% to 95.5% maize flour (maize plus water), 3% to 5% extruded linseed, 1.5% vitamin-enriched mineral condiment, 0 to 1.5% of bentonite clay and 45 to 50 grams of crushed nettle per diet of gavage.
  • FIG. 1 is a graph illustrating the concentration of vitamin A in each of the batches analyzed
  • FIG. 2 is a graph illustrating the concentration of vitamin E in each of the batches analyzed
  • FIG. 3 is a graph illustrating the concentration of beta-carotene in each of the batches analyzed
  • FIG. 4 is a graph illustrating the concentration of silicon in each of the batches analyzed
  • FIG. 5 illustrates the phosphorus NMR spectrum of an aqueous FGA liver extract analyzed
  • FIG. 6 is a graph of the PDE / PME ratio indicating the state of degradation of the membranes of the livers studied FG-A compared with references r1 to r8.
  • composition of a standard feeding ration in gavage corresponds to:
  • the first meal given is 250gr of dry matter or 438g of mash (mixed water).
  • the number of meals can be reduced to 24 in hot weather.
  • the total quantities distributed can vary from 9 to 11kg.
  • Nettle is a green nettle crushed fresh or having kept cool by a freezing operation. It can also be a nettle in the form of liquid (extract, juice or elixir) which has advantages of use. It may also be stinging nettle in dehydrated or lyophilized form. Whatever the form of its presentation, the nettle is introduced into the feeding food in an amount equivalent to the intake of 40 to 60g of crushed fresh nettle.
  • crushed green nettle fresh or frozen was used.
  • crushed fresh nettle is added so that at each meal a food consisting of a corn meal and about 40 to 60 g of milled nettle (fresh or frozen).
  • This feeding food allows to act on the rate of melting in the cooking of the livers, this rate being decreased, and also to act on the texture which is thus more flexible.
  • the results obtained show that for a given batch of ducks stuffed with this feed, the average melting rate decreases by 5 to 7%. In a practical way for a lot of ducks, the number of livers that do not melt or very little increases by 20 to 25%.
  • the feeding food comprises 2% flax meal from the first meal. This food includes 3% flax meal and 5% last 13 meals.
  • the procedure is as follows: The food is composed at the beginning of the feeding period, that is, for example during the last 10 to 12 meals, a flour containing 98% corn and 2% flax. more, for a ration of X grams given during a meal, 45 to 50g crushed nettle. X corresponds to about 250 g of dry matter + water or 400 to 450 g of mash.
  • the food is then composed (for 5 to 6 meals for example), a flour containing 97% corn and 3% flax more, for a ration of X grams, given at a meal, 45 to 50g d crushed nettle. Then for the last meals, the food is composed of flour containing 95% corn and 5% flax plus, for a ration of X grams, given at a meal, 45 to 50g crushed nettle.
  • - Flour including: base a meal of corn or pâté (98% to 90,7%) constituted of water and corn flour at:
  • CMV vitamin mineral mineral
  • CMV Vitamin-enriched mineral condiment
  • Biochemical characterization analyzes were conducted to look for markers that differentiate the fatty livers from a standard batch of ducks force-fed (maize-containing food): FG3 lot from two other lots, the FGl batch fed with a corn-containing food , nettle and flax and a lot FG2 stuffed with a feed containing corn, nettle (without flax).
  • the table below shows the results obtained:
  • the feed containing nettle and flax improves the levels of vitamin A, E and beta-carotene. These grades are much higher than the other lots.
  • the addition of nettle increases the beta-carotene and silicon content.
  • the supply of flax meal in the feeding food improves the properties of the meat.
  • the improved properties are omega-3 fatty acid content and tenderness.
  • the improvement in the omega-3 acid content corresponds to an increase; Improving tenderness is also an increase.
  • omega-3 acid content is 0.1 to 0.84 for fatty liver.
  • omega-3 for meat (duck) is 0.11 to 0.26.
  • the range of omega-3 acid content for the fat fraction of meat (duck) is 0.91 to 1.19.
  • the omega-6 omega-3 ratios are in the 5-7 range. This indicates that the products contribute to a balanced diet for consumers.
  • the following table shows that
  • Fat ducks I produced by ducks stuffed according to the standard ducks method of the invention
  • the Omega-3 fatty acid content of the fat fraction of the duck breasts is 2.6 times higher for ducks I (duck breasts produced by ducks gaved according to the process of the invention) compared with standard ducks (after gavage).
  • the Omega-6 / Omega-3 ratio of duck breast fat I is 6, 68 (positive report for consumer health) while it is 33.8 for standard duck breasts (unfavorable report).
  • the fatty livers obtained have an indicator of the degradation rate of the membranes after firing less than 1.5. This indicator is related to the melting rate and shows in this case that there is no degradation of the membranes.
  • the indicator is obtained by performing the PDE / PME ratio, in which, PME corresponds to the resonances of the phosphomonoesters: precursor compounds of the membrane phospholipid biosynthesis pathways, and in which,
  • PDE corresponds to the resonances of phosphodiesters: compounds degradations of membrane phospholipids. However, the higher the PDE / PME ratio, the more the membranes are degraded.
  • Figure 6 shows the NMR spectrum of phosphorus-31 obtained from an aqueous extract of FG-A fatty liver.
  • the extract is derived from FG-A fatty livers produced by ducks stuffed with the feed containing maize flour, flax meal and milled nettle according to an object of the invention.
  • FIG. 6 shows the state of membrane degradation evaluated for FG-A livers compared to the livers taken as a reference.
  • the PDE / PME ratio shows a state of degradation using phospholipid membranes.
  • the feeding food is not aggressive for these membranes.
  • the value of this indicator has an impact on the rate of fatty liver melting. Tests show that the average rate of melting has decreased by 5 to 7%.

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Abstract

The invention relates to a method for improving the properties of a product derived from a crammed duck and to a cramming food used in the method. The invention comprises adding nettles in the duck cramming food for a portion at least of the cramming time, whereby the product exhibiting improved properties is the liver. The improved properties include organoleptic properties, the rendering rate, and the vitamin A, vitamin E, beta-caroten and silicon contents. The invention can be used is the production of "foie gras" and crammed poultry meat (geese, ducks).

Description

PROCEDE POUR OBTENIR DES PROPRIETES AMELIOREES D'UN PRODUIT METHOD FOR OBTAINING ENHANCED PROPERTIES OF A PRODUCT
FOURNI PAR UN CANARD ET, ALIMENT POUR LE GAVAGE DE CANARDSSUPPLIED BY A DUCK AND FEED FOR DUCK FOOD
AMELIORANT LES PROPRIETES DE LEUR FOIE ET/OU DE LEUR VIANDE.IMPROVING THE PROPERTIES OF THEIR LIVER AND / OR THEIR MEAT.
L' invention concerne un procédé pour obtenir des propriétés améliorées d'un produit fourni par des canards ou des oies gavés. L'invention concerne également un aliment pour le gavage de canards ou d'oies améliorant les propriétés de leur foie et/ou de leur viande.The invention relates to a method for obtaining improved properties of a product provided by duck or geese fed. The invention also relates to a feed for the feeding of ducks or geese improving the properties of their liver and / or their meat.
L' invention trouve des applications dans le domaine de la production de foies gras et de viandes de volailles gavées en particulier les canards mais aussi les oies. On parlera dans la suite de canards étant bien entendu que la présente invention concerne également les oies.The invention has applications in the field of the production of foie gras and stuffed poultry meat in particular ducks but also geese. We will discuss in the following ducks being understood that the present invention also relates to geese.
Le problème qu'a cherché à résoudre le déposant est de chercher un moyen d'améliorer des propriétés de produits fournis par des canards gras ou des oies grasses.The problem sought by the applicant is to find a way to improve the properties of products supplied by fat ducks or geese.
Le problème que s'est posé le déposant en premier lieu est celui de trouver un moyen d' améliorer le taux de fonte des foies gras dans le sens d'une diminution de ce taux.The problem that the depositor has in the first place is that of finding a way to improve the rate of fatty liver melting in the direction of a decrease in this rate.
Il existe des techniques qui ne permettent pas de résoudre le problème mais de l'écarter. Ces techniques sont basées sur la durée et sur la température de cuisson du foie, et en particulier sur une diminution de cette durée. Malheureusement ces techniques conduisent à un produit final différent. Dans le document D4 : FR2719451 considéré comme l'état de la technique le plus proche, il est décrit d'administrer une dose journalière de silybinine pendant une durée d'au moins sept jour de gavage pour prévenir une fonte excessive des foies gras à la cuisson.There are techniques that do not solve the problem but to remove it. These techniques are based on the duration and the baking temperature of the liver, and in particular on a decrease of this duration. Unfortunately these techniques lead to a different end product. In the document D4: FR2719451 considered to be the closest state of the art, it is described to administer a daily dose of silybinin for a period of at least seven days of gavage to prevent excessive melting of fatty livers at the same time. cooking.
La présente invention permet de résoudre ce problème avec un autre procédé simple à mettre en œuvre et à faible coût . Le problème que s'est également posé le déposant est celui de trouver un moyen d'améliorer la composition des matières grasses de la viande de canards gras ou d'oies grasses dans le sens d'une diminution de la teneur en acides gras saturés au profit des acides gras insaturés.The present invention solves this problem with another simple method to implement and low cost. The problem which the applicant has also posed is that of finding a way to improve the fat composition of the meat of fat ducks or geese in the direction of a reduction of the saturated fatty acid content in the meat. benefit of unsaturated fatty acids.
Après de nombreuses recherches et analyses successives de résultats sur les produits issus du gavage: foies gras et viandes, le déposant a constaté qu'en introduisant de l'ortie dans l'aliment de gavage des canards, le taux de fonte des foies gras diminue.After extensive research and analysis of results on products from force-feeding: foie gras and meat, the applicant has found that by introducing nettle into the feed of ducks, the rate of melting of foie gras decreases. .
En outre en introduisant des graines de lin dans l'aliment de gavage des canards, le déposant a constaté que la composition des matières grasses de la viande de canards gras présentait une diminution dans la teneur en acides gras saturés au profit des acides gras insaturés.In addition, by introducing flaxseed into duck feed, the applicant found that the fat composition of fat duck meat showed a decrease in saturated fatty acid content in favor of unsaturated fatty acids.
La présente invention a plus particulièrement pour objet un procédé pour obtenir des propriétés améliorées d'un produit fourni par un canard gavé. Le procédé comprend l'adjonction d'ortie dans l'aliment de gavage du canard pendant au moins une partie de la période de gavage. Le produit dont les propriétés sont améliorées est le foie. Les propriétés améliorées sont le taux de fonte, les propriétés organoleptiques, la teneur en vitamine A, en vitamine E, en béta-carotène et en silicium. L'amélioration du taux de fonte consiste en une diminution .The present invention more particularly relates to a method for obtaining improved properties of a product supplied by a stuffed duck. The method includes the addition of nettle in the duck feed during at least a portion of the feeding period. The product whose properties are improved is the liver. The improved properties are the melting rate, the organoleptic properties, the content of vitamin A, vitamin E, beta-carotene and silicon. The improvement in the melting rate consists of a decrease.
L'amélioration des propriétés organoleptiques consiste en une texture différente présentant plus de souplesse.The improvement of the organoleptic properties consists of a different texture presenting more flexibility.
L'adjonction d'ortie dans l'aliment de gavage peut être faite avec de l'ortie se présentant sous forme liquide ou broyée, déshydratée ou lyophilisée, fraîche ou congelée et broyée .The addition of nettle in the feed may be made with nettle in liquid or milled form, dehydrated or freeze-dried, fresh or frozen and ground.
L'amélioration de la teneur en vitamine A, E en silicium et béta-carotène consiste en une augmentation. Les foies gras obtenus présentent un indicateur du taux de dégradation des membranes après cuisson, lié au taux de fonte, la valeur de cet indicateur (PDE/PME) est, avec la présente invention, en dessous d'un seuil prédéterminé. L'ortie peut être apportée uniquement pendant la deuxième moitié de la période de gavage, soit en pratique pendant les dix ou douze derniers repas.The improvement in the content of vitamin A, E in silicon and beta-carotene is an increase. The fatty livers obtained have an indicator of the degradation rate of the membranes after cooking, related to the melting rate, the value of this indicator (PDE / SME) is, with the present invention, below a predetermined threshold. Stinging nettle can be provided only during the second half of the feeding period, in practice during the last ten or twelve meals.
Selon une autre caractéristique de l'invention, le procédé comprend en outre l'adjonction de graines de lin dans l'aliment de gavage, le produit dont les propriétés sont améliorées est la fraction grasse de la viande , les propriétés améliorées sont la teneur en acides gras oméga-3 et le rapport oméga-6 sur oméga-3.According to another characteristic of the invention, the method further comprises the addition of linseed in the feeding feed, the product whose properties are improved is the fat fraction of the meat, the improved properties are the content of omega-3 fatty acids and the omega-6 omega-3 ratio.
L'amélioration de la teneur en acides oméga-3 est une augmentation et l'amélioration du rapport oméga-6 sur oméga- 3 est une diminution.The improvement in the omega-3 fatty acid content is an increase and the improvement in the omega-6 omega-3 ratio is a decrease.
La teneur moyenne d'acides oméga-3 (en gramme pour 100 gramme de la fraction grasse de la viande (par exemple pour les magrets) et de 1, 09 et le rapport oméga-6 sur oméga-3 est de 6, 68.The average content of omega-3 acids (in grams per 100 grams of the fat fraction of the meat (for example for the duck breasts) and of 1, 09 and the omega-6 ratio on omega-3 is 6, 68.
L'invention a également pour objet un aliment pour le gavage des canards ou des oies comprenant dans sa composition de l'ortie.The invention also relates to a food for feeding ducks or geese including in its composition of nettle.
L'aliment de gavage comprend de l'ortie liquide ou broyée.The feeding food comprises liquid or milled nettle.
Cet aliment peut comprendre de l'ortie sous forme lyophilisée ou déshydratée.This food may include nettle in freeze-dried or dehydrated form.
Cet aliment peut comprendre de l'ortie fraîche ou congelée . L'aliment pour le gavage des canards ou des oies permet d'obtenir des propriétés améliorées d'un produit fourni par lesdits canards ou oies gavés, et comprend à cet effet, une farine comportant de la farine de maïs à laquelle on rajoute de l'ortie, le produit dont les propriétés sont améliorées est le foie, une propriété améliorée est le taux de fonte.This food may include fresh or frozen nettle. The feed for feeding ducks or geese makes it possible to obtain improved properties of a product supplied by said ducks or gilled geese, and for this purpose includes a flour containing corn flour to which we add of nettle, the product whose properties are improved is the liver, an improved property is the rate of melt.
L'aliment comprend par ration de gavage, 40 à 60 grammes d'ortie broyée (fraîche ou congelée) ou un poids p équivalent pour de l'ortie se présentant sous une autre forme que fraîche ou congeléeThe feed contains 40 to 60 grams of crushed nettle (fresh or frozen) or equivalent weight for stinging nettle in a form other than fresh or frozen.
De préférence, l'aliment comprend par ration de gavage, environ 45 à 50 grammes correspondent à de l'ortie broyée fraîche ou congelée. L'aliment comprend une farine comportant en outre dans sa composition des graines de lin extrudées représentant 2% à 5% de la composition. L'apport de farine de lin dans l'aliment de gavage permet d'améliorer les propriétés de la viande. Les propriétés améliorées sont la teneur en acides gras omega-3 et la tendreté.Preferably, the food comprises, by feeding diet, about 45 to 50 grams corresponding to fresh or frozen milled nettle. The feed comprises a flour further comprising in its composition extruded linseeds representing 2% to 5% of the composition. The supply of flax meal in the feeding food improves the properties of the meat. The improved properties are omega-3 fatty acid content and tenderness.
L'aliment comprend une farine comportant 92% à 95,5% de farine de maïs (maïs plus eau) , 3% à 5% de graines de lin extrudées, 1,5% de condiment minéral vitaminé, 0 à 1,5% d'argile bentonitique et, 45 à 50 grammes d'ortie broyée par ration de gavage.The feed consists of flour containing 92% to 95.5% maize flour (maize plus water), 3% to 5% extruded linseed, 1.5% vitamin-enriched mineral condiment, 0 to 1.5% of bentonite clay and 45 to 50 grams of crushed nettle per diet of gavage.
D'autres particularités et avantages de l'invention apparaîtront clairement à la lecture de la description qui est faite ci-après et qui est donnée à titre d'exemple illustratif et non limitatif et en regard des figures sur lesquelles :Other features and advantages of the invention will become clear from reading the description which is given below and which is given by way of illustrative and nonlimiting example and with reference to the figures in which:
La figure 1, est un graphique illustrant la concentration en vitamine A dans chacun des lots analysés,FIG. 1 is a graph illustrating the concentration of vitamin A in each of the batches analyzed,
La figure 2, est un graphique illustrant la concentration en vitamine E dans chacun des lots analysés,FIG. 2 is a graph illustrating the concentration of vitamin E in each of the batches analyzed,
La figure 3, est un graphique illustrant la concentration en béta-carotène dans chacun des lots analysés, La figure 4, est un graphique illustrant la concentration en silicium dans chacun des lots analysés,FIG. 3 is a graph illustrating the concentration of beta-carotene in each of the batches analyzed, FIG. 4 is a graph illustrating the concentration of silicon in each of the batches analyzed,
La figure 5, illustre le spectre de RMN du phosphore- 31 d'un extrait aqueux de foie FGA analysé,FIG. 5 illustrates the phosphorus NMR spectrum of an aqueous FGA liver extract analyzed,
La figure 6, est un graphique du rapport PDE/PME indicateur de l'état de dégradation des membranes des foies étudiés FG-A comparativement à des références ri à r8.FIG. 6 is a graph of the PDE / PME ratio indicating the state of degradation of the membranes of the livers studied FG-A compared with references r1 to r8.
On rappelle que classiquement, la composition d'une ration alimentaire standard en gavage correspond à :It is recalled that classically, the composition of a standard feeding ration in gavage corresponds to:
43% d'eau,43% water,
57% de matière sèche composée : essentiellement de farine de maïs 97 à 98,5% (avec éventuellement un condiment minéral vitaminé) .57% dry matter composed: mainly corn flour 97 to 98.5% (with possibly a vitamin mineral condiment).
Le premier repas donné est de 250gr de matière sèche soit 438g de pâtée (eau mélangée) .The first meal given is 250gr of dry matter or 438g of mash (mixed water).
Les canards reçoivent en moyenne 9, 934kg de matière sèche en 26 repas. En pratique les canards reçoivent moins car la composition de farine a un taux d'humidité optimal de 15% pour une bonne conservation du maïs.Ducks receive on average 9.934 kg of dry matter in 26 meals. In practice ducks receive less because the flour composition has an optimal moisture content of 15% for good corn conservation.
Le nombre de repas peut être ramené à 24 en période chaude. Les quantités totales distribuées peuvent varier de 9 à 11kg.The number of meals can be reduced to 24 in hot weather. The total quantities distributed can vary from 9 to 11kg.
Avec le procédé selon l'invention on obtient une amélioration du taux de fonte à la cuisson et de la texture des foies de canards ayant eu pendant la période de gavage un aliment comprenant dans sa composition de l'ortie.With the process according to the invention there is obtained an improvement in the melting rate during cooking and in the texture of the ducks' livers having during the feeding period a food comprising in its composition nettle.
L'ortie est une ortie verte broyée fraîche ou ayant conservé la fraîcheur par une opération de congélation. Il peut s'agir également d'une ortie se présentant sous forme de liquide (extrait, jus ou élixir) ce qui présente des avantages d'utilisation. Il peut s'agir également d'ortie se présentant sous forme déshydratée ou lyophilisée. Quelque soit la forme de sa présentation, l'ortie est introduite dans l'aliment de gavage en quantité équivalente à l'apport de 40 à 60g d'ortie fraîche broyée.Nettle is a green nettle crushed fresh or having kept cool by a freezing operation. It can also be a nettle in the form of liquid (extract, juice or elixir) which has advantages of use. It may also be stinging nettle in dehydrated or lyophilized form. Whatever the form of its presentation, the nettle is introduced into the feeding food in an amount equivalent to the intake of 40 to 60g of crushed fresh nettle.
Dans l'exemple de réalisation décrit ci-après on a utilisé de l'ortie verte broyée (fraîche ou congelée).In the exemplary embodiment described below, crushed green nettle (fresh or frozen) was used.
L'ortie fraîche broyée est rajoutée de manière à avoir à chaque repas un aliment composé d'une farine de maïs et de environ 40 à 60g d'ortie broyée (fraîche ou congelée) .The crushed fresh nettle is added so that at each meal a food consisting of a corn meal and about 40 to 60 g of milled nettle (fresh or frozen).
De très bons résultats ont été obtenus avec un apport de 45 à 50g d'ortie à chaque repas pendant la période définie c'est-à-dire les 10 à 12 derniers repas.Very good results were obtained with a contribution of 45 to 50g of nettle at each meal during the defined period that is to say the last 10 to 12 meals.
Cet aliment de gavage permet d'agir sur le taux de fonte à la cuisson des foies, ce taux étant diminué, et d'agir également sur la texture qui est ainsi plus souple. Les résultats obtenus montrent que pour un lot donné de canards gavés avec cet aliment, le taux de fonte moyen diminue de 5 à 7%. De façon pratique pour un lot de canards, le nombre de foies ne fondant pas ou très peu augmente de 20 à 25%. Selon l'invention il est également prévu que l'aliment de gavage comprenne 2% de farine de lin dès le premier repas. Cet aliment comprend de 3% de farine de lin puis 5% les 13 derniers repas.This feeding food allows to act on the rate of melting in the cooking of the livers, this rate being decreased, and also to act on the texture which is thus more flexible. The results obtained show that for a given batch of ducks stuffed with this feed, the average melting rate decreases by 5 to 7%. In a practical way for a lot of ducks, the number of livers that do not melt or very little increases by 20 to 25%. According to the invention it is also expected that the feeding food comprises 2% flax meal from the first meal. This food includes 3% flax meal and 5% last 13 meals.
De façon pratique, on procède de la manière suivante : L'aliment est composé au début de la période de gavage, soit, par exemple pendant les 10 à 12 dernières repas, d'une farine contenant 98% de maïs et 2% de lin plus, pour une ration de X grammes donnée lors d'un repas, 45 à 50g d'ortie broyée. X correspond à environ 250g de matière sèche + de l'eau soit 400 à 450g de pâtée.Practically, the procedure is as follows: The food is composed at the beginning of the feeding period, that is, for example during the last 10 to 12 meals, a flour containing 98% corn and 2% flax. more, for a ration of X grams given during a meal, 45 to 50g crushed nettle. X corresponds to about 250 g of dry matter + water or 400 to 450 g of mash.
L'aliment est composé ensuite (pour 5 à 6 repas par exemple), d'une farine contenant 97% de maïs et 3% de lin plus, pour une ration de X grammes, donnée lors d'un repas, 45 à 50g d'ortie broyée. Puis pour les derniers repas, l'aliment est composé d'une farine contenant 95% de maïs et 5% de lin plus, pour une ration de X grammes, donnée lors d'un repas, 45 à 50g d'ortie broyée.The food is then composed (for 5 to 6 meals for example), a flour containing 97% corn and 3% flax more, for a ration of X grams, given at a meal, 45 to 50g d crushed nettle. Then for the last meals, the food is composed of flour containing 95% corn and 5% flax plus, for a ration of X grams, given at a meal, 45 to 50g crushed nettle.
A titre d'exemple et de façon plus détaillée,For example and in more detail,
1- la variation de la composition de la ration totale du repas en période de gavage (du 1er au 25ème repas) est la suivante : - Farine comprenant : de base une farine de maïs ou pâtée (98% à 90,7%) constituée d'eau et de farine de maïs à raison de :1- the variation of the composition of the total ration of the meal during periods of force-feeding (from the 1st to the 25th meal) is the following one: - Flour including: base a meal of corn or pâté (98% to 90,7%) constituted of water and corn flour at:
- Eau 43,0 % de la ration totale (constant), - Maïs (farine sèche) de 55,0 % à 47,7 % de la ration totale, et- Water 43.0% of the total ration (constant), - Corn (dry meal) from 55.0% to 47.7% of the total ration, and
- Condiment minéral vitamininé (CMV) de 0,9 % à 0,8 % de la ration totale,- vitamin mineral mineral (CMV) from 0.9% to 0.8% of the total ration,
- Graines de lin de 1,1 % à 2,6 % de la ration totale- Flaxseed from 1.1% to 2.6% of the total ration
- Argile bentonitique de 0,0 % à 0,7 % de la ration totale,- Bentonite clay from 0.0% to 0.7% of the total ration,
- Ortie fraîche de 0, 0 % à 5, 2 % de la ration totale,- fresh nettle from 0. 0% to 5, 2% of the total ration,
2- La composition moyenne de la ration (repas) durant la période de gavage (25 repas) :2- The average composition of the ration (meal) during the feeding period (25 meals):
- Farine comprenant :- Flour comprising:
- Farine de maïs ou pâtée (93,8%) :- Corn meal or pâté (93.8%):
- Eau 43,0 % en moyenne de la ration totale, - Maïs 50,8 % en moyenne de la ration totale, Condiment minéral vitamininé (CMV) 0,8 % en moyenne de la ration totale,- Water 43.0% on average of the total ration, - Maize 50.8% on average of the total ration, Vitamin-enriched mineral (CMV) condiment 0.8% on average of the total ration,
- Graines de lin 2,2 % en moyenne de la ration totale, - Argile bentonitique de 0,3 % en moyenne de la ration totale,- Flaxseed 2.2% on average of the total ration, - Bentonitic clay of 0.3% on average of the total ration,
- Ortie fraîche 2,9 % en moyenne de la ration totale.- Fresh nettle 2.9% on average of the total ration.
3- Quantité totale d'aliment consommée par un canard durant la période de gavage (25 repas) :3- Total quantity of food consumed by a duck during the feeding period (25 meals):
- Eau : 8 845 grammes,- Water: 8,845 grams,
- Maïs : 10 451 grammes,- corn: 10 451 grams,
- Condiment minéral vitamininé (CMV) : 167 grammes- Vitamin-enriched mineral condiment (CMV): 167 grams
- Graines de lin : 452 grammes, - Argile bentonitique 54 grammes,- Flax seeds: 452 grams, - Bentonite clay 54 grams,
- Ortie fraîche 600 grammes,- Fresh nettle 600 grams,
- Total : 20 570 grammes.- Total: 20,570 grams.
Des analyses de caractérisation biochimique ont été menées pour rechercher des marqueurs qui différencient les foies gras d'un lot standard de canards gavé traditionnellement (aliment contenant du maïs) : lot FG3 de deux autres lots, le lot FGl gavé avec un aliment contenant du maïs, de l'ortie et du lin et un lot FG2 gavé avec un aliment contenant du maïs, de l'ortie (sans le lin) . Le tableau ci-dessous montre les résultats obtenus :Biochemical characterization analyzes were conducted to look for markers that differentiate the fatty livers from a standard batch of ducks force-fed (maize-containing food): FG3 lot from two other lots, the FGl batch fed with a corn-containing food , nettle and flax and a lot FG2 stuffed with a feed containing corn, nettle (without flax). The table below shows the results obtained:
Figure imgf000010_0001
Figure imgf000010_0001
Ces résultats sont illustrés par les graphiques représentés sur les figures 1, 2, 3 et 4.These results are illustrated by the graphs shown in Figures 1, 2, 3 and 4.
L'aliment de gavage contenant de l'ortie et du lin (lot FGl) permet d'améliorer les teneurs en vitamine A, E et en béta-carotène. Ces teneurs sont largement supérieures aux autres lots. L'ajout d'ortie augmente la teneur en béta- carotène et en silicium.The feed containing nettle and flax (lot FGl) improves the levels of vitamin A, E and beta-carotene. These grades are much higher than the other lots. The addition of nettle increases the beta-carotene and silicon content.
L'apport de farine de lin dans l'aliment de gavage permet d'améliorer les propriétés de la viande. Les propriétés améliorées sont la teneur en acides gras omega-3 et la tendreté. L'amélioration de la teneur en acides oméga- 3 correspond à une augmentation ; l'amélioration de la tendreté correspond également à une augmentation.The supply of flax meal in the feeding food improves the properties of the meat. The improved properties are omega-3 fatty acid content and tenderness. The improvement in the omega-3 acid content corresponds to an increase; Improving tenderness is also an increase.
Des analyses sur les foies gras (semi-conserve) et les magrets (frais) de cinq canards d'un même lot (échantillons Al à A5) ont été menées et ont donné les résultats suivants. Ces canards ont été gavés avec un aliment contenant du maïs, de l'ortie et du lin dans les proportions indiquées dans la description précédemment.
Figure imgf000011_0001
Analyzes of the foie gras (semi-preserved) and duck (fresh) of five ducks of the same batch (samples Al to A5) were conducted and gave the following results. These ducks were fed with a feed containing corn, nettle and flax in the proportions indicated in the description above.
Figure imgf000011_0001
Ces résultats montrent que la teneur en acide gras oméga-3 des magrets (viande) est en moyenne de 0,15g/100g et que la teneur en acide gras oméga-6 des magrets (viande) est de 0, 94g/100g.These results show that the omega-3 fatty acid content of the breasts (meat) is on average 0.15g / 100g and that the omega-6 fatty acid content of the breasts (meat) is 0.94g / 100g.
La fourchette de la teneur en acide oméga-3 est de 0,1 à 0,84 pour les foies gras.The range of omega-3 acid content is 0.1 to 0.84 for fatty liver.
La fourchette de la teneur en acide oméga-3 pour la viande (les magrets) est de 0,11 à 0,26.The range of omega-3 for meat (duck) is 0.11 to 0.26.
La fourchette de la teneur en acide oméga-3 pour la fraction de graisse de la viande (les magrets) est de 0,91 à 1,19.The range of omega-3 acid content for the fat fraction of meat (duck) is 0.91 to 1.19.
Les rapports oméga-6 sur oméga-3 sont situés dans une fourchette de 5 à 7. Cette caractéristique indique que les produits contribuent à une alimentation équilibrée pour les consommateurs . Le tableau suivant permet de montrer queThe omega-6 omega-3 ratios are in the 5-7 range. This indicates that the products contribute to a balanced diet for consumers. The following table shows that
Canards gras I (produits par canards gavés selon le Canards gras standard procédé de l'invention)Fat ducks I (produced by ducks stuffed according to the standard ducks method of the invention)
0méga3 Omégaβ 0méga3 Omégaβ0 mega3 Omega 3 Omega 3 Omega
Teneur moyenneAverage level
1,09 7,28 0,42 14,2 (g/100g)1.09 7.28 0.42 14.2 (g / 100g)
Rapport W6/W3 6, 68 33,8Report W6 / W3 6, 68 33.8
- La teneur en acides gras Oméga-3 de la fraction grasse des magrets est 2,6 fois plus élevée pour les canards I (magrets produits par canards gavés selon le procédé de l'invention) par rapport aux canards standards (après gavage) . - Le rapport Oméga-6/Oméga-3 du gras des magrets des canards I est de 6, 68 (rapport favorable pour la santé des consommateurs) alors qu'il est de 33,8 pour les magrets standards (rapport défavorable) .The Omega-3 fatty acid content of the fat fraction of the duck breasts is 2.6 times higher for ducks I (duck breasts produced by ducks gaved according to the process of the invention) compared with standard ducks (after gavage). - The Omega-6 / Omega-3 ratio of duck breast fat I is 6, 68 (positive report for consumer health) while it is 33.8 for standard duck breasts (unfavorable report).
En outre les foies gras obtenus, présentent un indicateur du taux de dégradation des membranes après cuisson inférieur à 1,5. Cet indicateur est lié au taux de fonte et montre dans le cas d'espèce qu'il n'y a pas de dégradation des membranes.In addition, the fatty livers obtained have an indicator of the degradation rate of the membranes after firing less than 1.5. This indicator is related to the melting rate and shows in this case that there is no degradation of the membranes.
L' indicateur est obtenu en effectuant le rapport PDE/PME, dans lequel, PME correspond aux résonances des phosphomonoesters : composés précurseurs des voies de biosynthèse des phospholipides membranaires, et dans lequel,The indicator is obtained by performing the PDE / PME ratio, in which, PME corresponds to the resonances of the phosphomonoesters: precursor compounds of the membrane phospholipid biosynthesis pathways, and in which,
PDE correspond aux résonances des phosphodiesters : composés des dégradations des phospholipides membranaires . Or plus le rapport PDE/PME est élevé et plus les membranes sont dégradées .PDE corresponds to the resonances of phosphodiesters: compounds degradations of membrane phospholipids. However, the higher the PDE / PME ratio, the more the membranes are degraded.
Les figures 5 et 6 permettent d' illustrer ces résultats.Figures 5 and 6 illustrate these results.
La figure 6 représente le spectre de RMN du phosphore- 31 obtenu à partir d'un extrait aqueux de foie gras FG-A. l'extrait est tiré de foies gras FG-A produits par des canards gavés avec l'aliment contenant de la farine de maïs, de la farine de lin et de l'ortie broyée selon un objet de 1' invention .Figure 6 shows the NMR spectrum of phosphorus-31 obtained from an aqueous extract of FG-A fatty liver. the extract is derived from FG-A fatty livers produced by ducks stuffed with the feed containing maize flour, flax meal and milled nettle according to an object of the invention.
Les résonances observées correspondent à différents composés phosphorylés présents dans le foie gras. Parmi ces résonances, on retient : -les résonances des phosphomonoesters (PME) , composés précurseurs des voies de biosynthèses des phospholipides membranaires,The resonances observed correspond to different phosphorylated compounds present in the fatty liver. Among these resonances, we retain: the resonances of phosphomonoesters (PME), precursor compounds of the pathways of biosynthesis of membrane phospholipids,
-les résonances de phosphodiesters (PDE) , composés de dégradation des phospholipides membranaires. La figure 6 représente l'état de dégradation des membranes évalué pour les foies FG-A comparativement aux foies pris comme référentiel.resonances of phosphodiesters (PDE), compounds of degradation of membrane phospholipids. Figure 6 shows the state of membrane degradation evaluated for FG-A livers compared to the livers taken as a reference.
Comparativement aux foies du référentiel (rl,....r8), le rapport PDE/PME montre un état de dégradation au moyen des membranes phospholipidiques . L'aliment de gavage n'est pas agressif pour ces membranes. La valeur de cet indicateur a un impact sur le taux de fonte des foies gras. Les tests montrent que le taux moyen de fonte a diminué de 5 à 7%.Compared to the reference livers (r1, .... r8), the PDE / PME ratio shows a state of degradation using phospholipid membranes. The feeding food is not aggressive for these membranes. The value of this indicator has an impact on the rate of fatty liver melting. Tests show that the average rate of melting has decreased by 5 to 7%.
De façon pratique de très bons résultats (taux de fonte, propriétés organoleptiques, teneur en vitamine A, en vitamine E, en béta-carotène et en silicium teneurs en oméga -3 et rapport oméga-3 sur oméga-6) ont été obtenus lorsque pour X grammes de d'aliment pris pour une ration alimentaire, l'aliment comprend 92% à 95,5% de farine de maïs, de 3% à 5% de graines de lin, 1,5% de condiment minéral vitaminé et de 0 à 1,5% d'argile bentonitique et, 45 à 50 grammes d'ortie broyée. Practically very good results (melting rate, organoleptic properties, content of vitamin A, vitamin E, beta-carotene and silicon contents omega -3 and omega-3 omega-6 ratio) were obtained when for X grams of food taken for a food ration, the food comprises 92% to 95.5% of corn flour, from 3% to 5%. % flaxseed, 1.5% vitamin-enriched mineral condiment and 0 to 1.5% bentonite clay and 45 to 50 grams crushed nettle.

Claims

REVENDICATIONS
1. Procédé pour obtenir des propriétés améliorées d'un produit fourni par un canard gavé, caractérisé en ce qu'il comprend l'adjonction d'ortie dans l'aliment de gavage du canard pendant au moins une partie de la période de gavage, le produit dont les propriétés sont améliorées est le foie, une propriété améliorée est le taux de fonte.A method for obtaining improved properties of a product provided by a stuffed duck, characterized in that it comprises the addition of nettle in the feeding feed of the duck during at least part of the feeding period, the product whose properties are improved is the liver, an improved property is the rate of melting.
2. Procédé pour obtenir des propriétés améliorées selon la revendication 1, caractérisé en ce que les propriétés améliorées sont les propriétés organoleptiques, la teneur en vitamine A, en vitamine E, en béta-carotène et en silicium.2. Process for obtaining improved properties according to claim 1, characterized in that the improved properties are the organoleptic properties, the content of vitamin A, vitamin E, beta-carotene and silicon.
3. Procédé pour obtenir des propriétés améliorées selon la revendication 1, caractérisé en ce que l'amélioration du taux de fonte consiste en une diminution.3. Process for obtaining improved properties according to claim 1, characterized in that the improvement of the melting rate is a reduction.
4. Procédé pour obtenir des propriétés améliorées selon la revendication 1 ou 2, caractérisé en ce que l'amélioration des propriétés organoleptiques consiste en une texture différente présentant plus de souplesse et l'amélioration de la teneur en vitamine A, E en silicium et béta-carotène consiste en une augmentation.4. Process for obtaining improved properties according to claim 1 or 2, characterized in that the improvement of the organoleptic properties consists of a different texture having more flexibility and the improvement of the content of vitamin A, E in silicon and beta -carotene is an increase.
5. Procédé pour obtenir des propriétés améliorées selon l'une quelconque des revendications précédentes, caractérisé en ce que l'adjonction d'ortie est une adjonction d'ortie sous forme broyée, fraîche ou congelée.5. Process for obtaining improved properties according to any one of the preceding claims, characterized in that the addition of nettle is an addition of nettle in crushed, fresh or frozen form.
6. Procédé pour obtenir des propriétés améliorées selon l'une quelconque des revendications précédentes, caractérisé en ce que l'adjonction d'ortie est une adjonction sous forme liquide .6. Process for obtaining improved properties according to any one of the preceding claims, characterized in that the addition of nettle is an addition in liquid form.
7. Procédé pour obtenir des propriétés améliorées selon l'une quelconque des revendications précédentes, caractérisé en ce que l'adjonction d'ortie est une adjonction sous forme lyophilisée ou déshydratée.7. Process for obtaining improved properties according to any one of the preceding claims, characterized in that the addition of nettle is an addition in lyophilized or dehydrated form.
8. Procédé pour obtenir des propriétés améliorées selon l'une quelconque des revendications précédentes, caractérisé en ce que l'adjonction d'ortie est d'environ de 40g à 60g d'ortie broyée (fraîche ou congelée) ou l'équivalent et cela par ration de gavage pendant les 10 à 12 derniers repas.8. Process for obtaining improved properties according to any one of the preceding claims, characterized in that the addition of nettle is approximately 40g to 60g milled nettle (fresh or frozen) or the equivalent and this by diet of force feeding during the last 10 to 12 meals.
9. Procédé pour obtenir des propriétés améliorées selon l'une quelconque des revendications précédentes, caractérisé en ce que l'adjonction d'ortie est de 45g à 50g d'ortie broyée (fraîche ou congelée) ou l'équivalent et cela par ration de gavage pendant les 10 à 12 derniers repas.9. Process for obtaining improved properties according to any one of the preceding claims, characterized in that the addition of nettle is 45g to 50g of crushed nettle (fresh or frozen) or the equivalent and that per ration of feeding during the last 10 to 12 meals.
10. Procédé pour obtenir des propriétés améliorées selon l'une quelconque des revendications précédentes, caractérisé en ce qu'il comprend en outre l'adjonction de graines de lin dans l'aliment de gavage, le produit dont les propriétés sont améliorées est la viande, les propriétés améliorées sont la teneur en acides gras oméga-3 et le rapport teneur en oméga-6 sur teneur en oméga-3.10. Process for obtaining improved properties according to any one of the preceding claims, characterized in that it further comprises the addition of flax seeds in the feeding feed, the product whose properties are improved is the meat the improved properties are the omega-3 fatty acid content and the omega-3 content omega-3 content ratio.
11. Aliment pour le gavage des canards ou des oies afin d'obtenir des propriétés améliorées d'un produit fourni par lesdits canards ou oies gavés, caractérisé en ce qu'il comprend une farine comportant de la farine de maïs à laquelle on rajoute de l'ortie, le produit dont les propriétés sont améliorées est le foie, une propriété améliorée est le taux de fonte.11. Feed for feeding ducks or geese in order to obtain improved properties of a product provided by said ducks or gilled geese, characterized in that it comprises a flour comprising maize flour to which are added nettle, the product whose properties are improved is the liver, an improved property is the rate of melting.
12. Aliment pour le gavage des canards ou des oies selon la revendication 11, caractérisé en ce qu'il comprend par ration de gavage, 40 à 60 grammes d'ortie broyée (fraîche ou congelée) ou un poids p équivalent pour de l'ortie se présentant sous une autre forme que fraîche ou congelée12. Feed for feeding ducks or geese according to claim 11, characterized in that it comprises by feeding ration, 40 to 60 grams of crushed nettle (fresh or frozen) or a weight p equivalent for the nettle in any form other than fresh or frozen
13. Aliment pour le gavage des canards ou des oies selon la revendication 11 ou 12, caractérisé en ce qu'il comprend par ration de gavage, environ 45 à 50 grammes correspondent à de l'ortie broyée fraîche ou congelée.13. Feed for feeding ducks or geese according to claim 11 or 12, characterized in that it comprises by gavage feed, about 45 to 50 grams are fresh or frozen milled nettle.
14. Aliment pour le gavage des canards ou des oies selon la revendication 11, caractérisé en ce qu'il comprend une farine comportant en outre dans sa composition des graines de lin extrudées représentant 2% à 5% de la composition.14. Feed for feeding ducks or geese according to claim 11, characterized in that it comprises a flour further comprising in its composition extruded linseeds representing 2% to 5% of the composition.
15. Aliment pour le gavage des canards ou des oies selon l'une quelconque des revendications 11 à 14, caractérisé en ce qu'il comprend une farine comportant 92% à 95,5% de farine de maïs, 3% à 5% de graines de lin extrudées, 1,5% de condiment minéral vitaminé, 0 à 1,5% d'argile bentonitique et, 45 à 50 grammes d'ortie broyée par ration de gavage. 15. Feed for feeding ducks or geese according to any one of claims 11 to 14, characterized in that it comprises a flour comprising 92% to 95.5% of corn flour, 3% to 5% of extruded linseeds, 1.5% vitamin-enriched mineral condiment, 0 to 1.5% bentonite clay and 45 to 50 grams of nettle milled per feed ration.
PCT/FR2008/050495 2007-03-23 2008-03-21 Method for improving the properties of a product from duck, and duck cramming food for improving the properties of the liver and/or meat thereof WO2008132391A1 (en)

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US20060182785A1 (en) * 2005-02-17 2006-08-17 Peterson Daniel G System and method for producing foie gras in poultry
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