WO2009079707A1 - Processus de traitement des grains et produit destiné à l'alimentation animale - Google Patents

Processus de traitement des grains et produit destiné à l'alimentation animale Download PDF

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WO2009079707A1
WO2009079707A1 PCT/AU2008/001897 AU2008001897W WO2009079707A1 WO 2009079707 A1 WO2009079707 A1 WO 2009079707A1 AU 2008001897 W AU2008001897 W AU 2008001897W WO 2009079707 A1 WO2009079707 A1 WO 2009079707A1
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grain
protein
animal
carbohydrate
treated
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PCT/AU2008/001897
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English (en)
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Kenneth Roy Bailey
Roy Haslen Bailey
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Kenneth Roy Bailey
Roy Haslen Bailey
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Priority claimed from AU2007907038A external-priority patent/AU2007907038A0/en
Application filed by Kenneth Roy Bailey, Roy Haslen Bailey filed Critical Kenneth Roy Bailey
Publication of WO2009079707A1 publication Critical patent/WO2009079707A1/fr

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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
    • A23K50/10—Feeding-stuffs specially adapted for particular animals for ruminants
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • 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
    • A23K40/00—Shaping or working-up of animal feeding-stuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/196—Products in which the original granular shape is maintained, e.g. parboiled rice

Definitions

  • the present invention relates to a method of processing grain for the purpose of manufacturing an animal feed product and to an animal feed product manufactured by said process.
  • the present invention is particularly suited for the processing of grain for the manufacture of animal feed and to improve feed conversion ratios in livestock.
  • a primary economic concern in the manufacture and provision of animal feed is the ability of the feed product to be efficiently converted to usable animal mass. That is, the capacity of the feed product to promote growth of the animal being fed with said product.
  • Manufactured feed products must fulfill the most basic requirements in maintaining the health and well being of the animal.
  • the higher the feed conversion rate that can be achieved from any particular feed the more economically viable the feed and hence the manufacture of animal products, such as meat, can become.
  • the attainment of high feed conversion rates is highly desirable.
  • anti-nutritional factors are factors which reduce the nutritional value of the grain to the animal that consumes the grain, and/or are intrinsically toxic to the animal.
  • Enzyme inhibitors are those which interfere or interact with an enzyme, specifically a digestive enzyme, to prevent the enzyme from working effectively or optimally. These inhibitors can be non-specific, irreversible, and/or competitive or non-competitive with the enzyme substrate. A large proportion of poisons and drugs are enzyme inhibitors. In terms of animal nutrition, these inhibitors can interfere with digestive function and protein digestion, which can slow down absorption in the small intestine. Common examples include trypsin, chymotrypsin and amylase inhibitors. Trypsin inhibitors can cause pancreatic problems, whereas amylase inhibitors typically reduce the rate of carbohydrate reduction and absorption;
  • Phytin (phytic acid): is generally considered to be an anti-nutrient as it is highly reactive and readily chelates with calcium, iron, magnesium, copper, zinc, carbohydrates and proteins. These resulting complexes have a very low solubility in the small intestine and therefore become unavailable as a nutrient source to the animal. In addition, phytins are very stable compounds and are not readily degraded by heat or pressure. The phosphorous content of phytic acid is generally not bioavailable to non-ruminant animals, as such animals lack the enzyme phytase. Thus, in non-ruminant animals especially, upon being fed grains such as soy and maize, the phytic acid passes unabsorbed through the digestive system.
  • Saponins a toxin which can cause bloat in the animal, sometimes leading to death by suffocation. When saponins are absorbed into the blood stream, they are able to dissolve red blood cells;
  • Alkaloids a very large complex group of phyto-chemicals, which are a common plant defence mechanism, often to prevent ingestion of the plant by animals.
  • the effects of alkaloids range from reduced palatability to toxicity leading to death;
  • Mycotoxins including anatoxins: typically highly stable toxic compounds produced by fungal organisms which typically infect moist or weather damaged grain. At high levels, some mycotoxins can cause death, whereas others compromise the general health of the animal; Tannins: astringent, bitter-tasting plant polyphenols that bind and precipitate proteins, thereby reducing their nutritional availability to the animal. In addition, tannins typically affect the palatability of the feed, leading to decreased feed intake;
  • Oligosaccharides whilst oligosaccharides are substantially digestible, they do have some properties that can be considered to be anti-nutrients. Upon commencement of grain digestion, in the stomach, the oligosaccharides are released into stomach chyme, whereupon they firstly tend to line the wall of the stomach, thereby preventing digestive enzymes from being released into the chyme. Secondly, the oligosaccharides tend to expand greatly, thereby creating a sensation of satiety. This sensation inhibits the feed intake of the animal, which in turn reduces rumen outflow which slows weight gain. Furthermore, when oligosaccharides are consumed, there is an undigested portion, which is utilized as a nutrient source by intestinal microflora. Not only does this redirect nutritional material away from the animal, but depending on the type of oligosaccharide, different bacterial groups within the digestive tract can be either stimulated or suppressed.
  • a further feed element or factor which can adversely affect feed conversion rates, particularly in ruminants, is the degradation and utilization of nutrients by rumen microflora and microfauna. Whilst rumen microbial activity is a necessary part of ruminant digestion, particularly to permit digestion of otherwise generally undigestible plant components such as cellulose, these microbes also utilize other nutritional components, such as protein and carbohydrate. The mere process of first processing valuable nutritional components through rumen microbes before these nutritional components can be made available to the consuming animal itself can constitute a loss of feed conversion efficiency and thus end product.
  • any single adverse factor or group of factors can be overcome or ameliorated in feed by the application of an appropriate remedy.
  • the adverse effect of phytic acid can be overcome by supplementing feed with phytase; fermentation is known to be able to reduce saponins in some grains and tannins in sorghum.
  • fermentation is known to be able to reduce saponins in some grains and tannins in sorghum.
  • saponins in some grains and tannins in sorghum.
  • mycotoxins the only known way of preventing contamination by mycotoxins is to prevent infection of the grain by fungus in the first place.
  • the method of the invention seeks to reduce or eliminate content of anti- nutrients that interfere with digestion and absorption from the grain, prior to the grain being fed to animals.
  • the method also seeks to alter the nutritional composition of the grain, such that nutritional components are preferentially digested in an animal's digestive tract, in particular, the small intestine, rather than by microorganisms.
  • a method of treatment of grain wherein grain is processed so as to provide a grain product with nutritional components in an available form that is more readily digested by an animal relative to the digestibility of untreated grain.
  • the method provides a grain product in which protein and carbohydrate content is altered or otherwise protected from digestion in the rumen and is preferentially available for digestion in the digestive system of the animal. That is, there is provided a grain product in which carbohydrate and protein content is converted to bypass carbohydrate and bypass protein, escaping significant degradation in the rumen.
  • a method of treatment of grain comprising the steps of: a) introducing additional moisture content into the grain; and b) heating the moistened grain at a temperature within a predetermined range, whereupon the treated grain is suitable for use as a component in animal feed.
  • the method includes the additional step of subjecting the soaked grain to a resting stage, immediately following introduction of additional moisture content.
  • this resting stage extends for a period of between 8 and 24 hours.
  • the grain is subjected to a second resting stage following cooking, wherein heat applied to the grain during the cooking phase is retained within the grain for a period of time sufficient to finalise the necessary alterations of nutritional components within the grain.
  • the moisture content within the grain is introduced and increased by soaking the grain.
  • the grain is soaked in a liquid which is maintained at a temperature between 20-35°C, preferably at around 30°C.
  • the grain is soaked in a slightly acidic solution, such as a sugar solution.
  • the pH of the solution is maintained within the range of 5.5 to 6.5.
  • the pH can be controlled by the addition of any suitable modifying solution, including acetic acid or citric acid with some molasses.
  • the moistened grain is heated at a predetermined temperature, preferably within the range of 100° to 300° C, even more preferably between 100° to 150° C
  • the resulting grain does not need to be subjected to a crushing stage, to reduce the particle size of the treated grain.
  • the grain that results from the process is whole yet soft and easily consumed by the animal. No reduction in particle size is necessary, avoiding problems that can arise when mechanical crushing reduces particle size to a size that is effectively too small to avoid digestion in the rumen.
  • soaking the grain can reduce the levels of anti-nutrients within the grain, primarily by way of enzymatic action.
  • the relevant enzymes are activated by temperature and moisture over time and in some circumstances, by the addition of the acidic solution to the grain. Some anti-nutrients are leached into the solution, whereupon management of the soaking solution is required, such as by way of adjustment of pH.
  • the soaking also assists in producing an unfolding action of long chain carbohydrates, causing the grain to expand and thereby exposing the anti-nutrients within the grain to digestive enzymes.
  • Soaking also provides the significant further advantage whereby significant changes are caused to starch and polysaccharide molecules in the grain. Such modifications, which will be described in further detail, enable significant portions of carbohydrate content of the grain to bypass consumption in the rumen by microbes and rather be preferentially digested in the small intestine of the animal.
  • the heating step acts to not only further reduces the levels of anti- nutrients, but also converts proteins and starches in the grains into a readily digestible form. That is, the proteins and starches are able to be provided to the animal in a form which is absorbed preferentially in the small intestine.
  • a treated grain for use in animal feed wherein the treated grain has a protein and starch content which is preferentially digested and absorbed in a small intestine of an animal that has ingested said grain.
  • the starch content of the treated grain is available to the animal in a pre-digested form so that the starch bypasses digestion or breakdown in the rumen, when fed to ruminants.
  • the protein in the treated grain is available to the animal in a pre-digested form, such that the percentage of protein bypassing microbial degradation in the rumen is increased compared to that which is achieved from feeding untreated grain.
  • Figure 1 is a chart showing average weight gain per head of cross bred lamb in kg, over a period of fifty three (53) days;
  • Figure 2 is a comparison between feedlot ration and standing green oat crop in terms of average weight gain per head and average weight gain per day, when fed to 2.5 year old Merino wethers;
  • Figure 3 is a chart showing average weight gain per head of 2.5 year old rams when fed oaten hay and stock lick formula
  • Figure 4 is a chart showing average weight gain per head of mixed age merino wethers when fed lupins treated according to the present invention, hay and stock lick formula. Description of the Invention
  • grain refers to all types of grain, cereal grain and grain legumes that can be used in animal feeds.
  • Such grains include, but are not limited to, grain and grain legumes such as lupins, peas, fava beans, soyabeans, rice, wheat, barley sorghum, millet, oat, rye, triticale, buckwheat, (a form of millet), fonio and quinoa.
  • the method in its broadest form is equally useful for use in treating all such grains. However, minor modifications to the specifics of the method can be made so as to attain optimal results for each type of grain or the proportion of each grain type in a mix.
  • Fee conversion ratio or feed conversion rate refers to a measurement of an animal's efficiency in converting feed mass into increased body mass.
  • Body mass can refer to any aspect of the animal, whether it be muscle mass or other useable product such as wool.
  • “Ration” refers to a 24 hour allotment of feed for a single animal.
  • “By-pass protein” refers to the portion of intake protein in a feed that is not broken down in the rumen, but is digested directly in the small intestine of a ruminant animal. It is desirable that the present method be able to increase the level of bypass protein in the grain, by altering or otherwise protecting the protein from digestion in the rumen.
  • ADF Acid detergent fibre
  • NDF Neutral detergent fibre
  • “Metabolisable energy” refers to the digestible energy minus energy expelled or lost in digestion, often expelled in urine and/or faeces.
  • the treatment method commences with the soaking of a quantity of grain in a slightly acidic solution for a predetermined period of time.
  • the soaking stage may be conducted in a static solution or in a continuous flow system. Regardless of the mechanical means of soaking, the grain can be soaked in any suitable solution, such as, but not limited to, a slightly acidic solution.
  • a preferred example is a solution which includes molasses, with the addition of citric or acetic acid to control pH levels of the solution.
  • molasses is particularly preferred for use in a static soaking process, as the molasses is typically substantially or completely absorbed by the grain. Should molasses be included in the soaking solution in a continuous flow system, it is likely that fermentation would commence. However, any fermentation can in practice be remedied by application of techniques known to those well versed in the art of continuous flow systems, such as implementing controlled solution recycling or replacement.
  • Ethanol can also optionally be added to the soaking solution.
  • Addition of ethanol is of particular use when soaking cereals such as oats.
  • the ethanol can advantageously assist with release of protein structures bound within cellulose or lignin of the whole grain.
  • the pH of the soaking solution is within the range of 5 to 7.9.
  • the pH can be maintained during the soaking process by addition of suitable agents, such as acetic and/or citric acid.
  • the pH of the soak solution is important as it is the acidity of the solution that converts anti-nutrient alkaloids into salts. These salts are then advantageously precipitated out of grain and into the soaking solution.
  • the period of time for which the grain is soaked is correlated with the associated levels of anti-nutrient and toxic factors within the grain. For example, when the grain is completely or predominantly comprised of lupins, which generally contain relatively low levels of such factors, (refer to Table 1 ) a soaking time of between 2 to 24 hours, typically 2-6 hours is appropriate.
  • grains containing high levels of phytates such as soybean, maize or cereal grains, can benefit from being subjected to a longer soaking period of, for example, 72 hours.
  • the temperature of the soaking solution is critical to the process, particularly for alteration of the nutritional components within the grain. It is optimal that the temperature during the soaking stage be maintained between 20- 35°C, preferably around 30°C In particular, the temperature during the soaking stage should not exceed 35°C. Exceeding this temperature inactivates enzymes within the grain, particularly those most sensitive to heat.
  • Temperature and time of soaking are related to each other when determining a precise optimal of each for application to different types of grains. Generally speaking, it has been found that increasing soak temperature requires less time spent soaking. Conversely, decreasing soak temperature requires that the grain be soaked for a relatively longer period. In any event, temperature should not exceed 35°C. In the case of lupins, soak temperature has been found to be more than adequate if maintained at about 30°C and the grain is soaked for a period of about 2-6 hours. Temperature and time period of the soaking phase is instrumental in effective alteration of nutritional components within the grain as the combined effect of each has a direct effect upon enzyme activity within the grain.
  • the soak stage should swell each individual grain to no more than 2.5 times the original size. If the grain swells more than this, the outer seed coat is caused to rupture. Rupture of the outer seed coat prematurely releases the valuable nutritional components before it can reach the animal and also further before the complete necessary alterations have been made. It is essential that a significant portion of individual grains proceed from the soak stage in a swollen, yet intact state. That is, the structure of outer seed coat must not be compromised, particularly at this stage of the process.
  • the grain is subjected to a rest phase. That is, the grain is simply allowed to sit, in a moistened state, for a period of time. It is not only instrumental for the success of the present method that the moistened soaked grain be permitted to sit, but that the rest phase be for at least a minimum prescribed time period, preferably from about 8-24 hours.
  • soaked grain was permitted to rest for a period of only 3-4 hours. Upon subsequent cooking of the grain, as described later, the grain reverted to a hardened state, essentially as if it had undergone no treatment whatsoever. However, once the post-soak rest phase was increased to at least 12 hours, it was discovered, surprisingly, that the resulting grain remained soft inside. The importance of this result is discussed further below.
  • the soaked grain must therefore be subjected to a post-soak rest phase of at least 8, preferably 24 hours and generally no more than about 30 hours. Resting period which extend beyond 24 hours have not been found to assist the process and excessive resting whilst in a moistened state can increase chances of significant contamination from microbes, particularly fungus.
  • the moistened grain is then subjected to a heating or cooking stage.
  • the grain is moved, in a moistened state, to a continuous flow cooker.
  • radiant heat is applied to the grain from a series of high temperature heaters so as to cook the grain in its own steam. It has been determined that a cooking temperature within the range of 100° to 300° C, preferably 120° to 150° C is effective in achieving the desired result of reducing anti-nutrient content and ensuring that protein and carbohydrate in the grain is reduced to a form that is available to the animal in a pre-digested form.
  • pre-digested is generally meant that the carbohydrate and protein is reduced, broken down or otherwise altered into a form that is able to be directly digested in the small intestine of the animal and which substantially avoids metabolisation by microbes, particularly rumen microbes.
  • the carbohydrate and protein can therefore pass directly through to the small intestine, where the nutritional value is directly absorbed by the animal and not by microbes.
  • the grain is cooked in this manner for a predetermined period. It has been found, somewhat surprisingly, that the length of this predetermined period of cooking is critical in terms of the end result to the nutritional content and digestibility of the resulting grain.
  • the moist soaked grain is therefore preferably cooked for a period of 3 to 40 minutes depending upon temperature and grain type. Cooking time has also been found to correlate to cooking temperature. That is, lupins have been found to require a cooking time of about 15-30 minutes at 150°C. However, cooking time can be reduced to about 10 minutes by increasing the cooking temperature to about 200°C. Regardless, it is imperative that the grain is neither undercooked nor overcooked.
  • Maillard reaction occurs when excessive heat and humidity are applied to the grain, causing chemical reactions between reducing sugars and amino acids. The end result is a browning of the grain with a distinctive aroma. Maillard reactions are not considered desirable in the feed industry as the altered sugars and amino acids are no longer fully digestible.
  • the grain Upon completion of the heating stage of the process, the grain is subject to a second rest phase.
  • This rest phase is useful to finalise the enzymatic activity initiated in the grain by the soak and rest phases and set the structure of the nutritional components within the grain in a form that is advantageous to the animal, as will be discussed further below.
  • heat that is applied to the grain in the cooking stage has been found, surprisingly, to be retained within the grain for a significant period of time.
  • the post cooking rest phase therefore permits complete cooking of the grain without application of additional heat.
  • This rest phase is for a period of 10-30 minutes and will vary according to different grain types. In the present embodiment, conducted in respect of lupins, the rest phase extended for a period of 15-20 minutes.
  • the cooked and rested grain is ultimately permitted to cool.
  • a drying phase is included if the moisture content of the treated grain is above a predetermined level.
  • Moisture in the grain is significantly controlled by the period of time the grain has been subjected to the soaking stage. Essentially, the longer the period of soaking, the higher the moisture content will be.
  • the moisture level is also dependent on the type of grain being treated. For example, lupins will typically attain maximum moisture content after about 36 hours of soaking, whereas many grains will require longer. In either case, excessive soaking is to be avoided, so as to prevent bursting of the grain due to excessive moisture absorption. As an example, lupins may be soaked for approximately four hours and thereby have a moisture content of 40%.
  • the grain can be subjected to a drying phase so as to reduce the moisture to within these parameters. Drying of the grain is conducted by any suitable means, such as by subjecting the grain to a heating source, preferably at a temperature significantly less than that of the heating stage of the process. Drying temperatures are typically in the range of 40° to 60 0 C for periods varying from 5 to 24 hours, depending upon grain type. Typically, larger grains require more drying than smaller grains.
  • the end moisture percentage of the grain is preferably manipulated by control of the soaking stage parameters, whereby moisture levels can typically be reduced to about 20%. For example, it has been found that increasing the soaking temperature to just below 35°C or at least to about 30°C and reducing the soaking time to about 2-4 hours results in grain having adequate final moisture content.
  • the grain can then be left to sit, whereby the absorbed water and increase in temperature initiates and continues internal enzymatic activity to alter the internal protein and carbohydrate structures. The enzymatic activity is permitted to continue until halted completely by the cooking phase and also from any post-processing dehydrating of the grain.
  • drying Whilst subjecting the grain to a drying stage prior to cooking or manipulating soaking parameters is preferable in order to reduce moisture content to a prescribed percentage in most instances, it should be understood that there are some circumstances in which drying is not completely necessary and may therefore be optional.
  • the finished feed product need not be stored for any significant period of time, the finished feed product can be fed to the animal at high moisture levels.
  • the grain can be cooked when it is still moist, for example, having a moisture content of around 40%.
  • the grain that results from this process is intact, with the outer seed coat remaining uncompromised.
  • the entire grain is itself soft, particularly inside. This is despite the fact that the interior of the grain is in fact substantially dry. This of itself is indicative that the internal chemical and structural composition of the grain has been altered by the process, even without chemical analysis.
  • Grain in this softened yet cooked state has advantageously been found to have an increased shelf life of at least 10-14 days. That is, the treated grain is not immediately susceptible to mould or fungal attack, as would be expected from grain that is soft and has retained a certain degree of moisture. Treated grain can therefore be stored for a short period prior to feeding to animals without compromising the nutritional value.
  • Grain treated with the present process can be fed to animals in an intact form. No further processing is required, since the grain itself is soft and readily consumed by the animal. Reduction of particle size has been found to be unnecessary, avoiding the need and associated expense of crushing machines and the like.
  • grain treated by the present process can be fed directly to animals. Further, the treated grain can be used directly for production of commercial feed pellets.
  • the treated grain be the only source of dietary protein to the animal, as other sources of feed should also make up the complete feed ration for each animal. It is expected that it is within the knowledge of persons who have training and experience in the scientific field of formulating animal feed rations to be able to formulate amounts of treated grain in conjunction with other feed sources, so as to achieve growth rates and/or production levels that are deemed appropriate for the particular application.
  • the nutritional quality of the resulting grain is altered in such a way so as to at least partially mimic digestive characteristics of green feed. It is known that the percentage of protein which bypasses rumen microorganisms when an animal is fed on green feed is high, when compared to that of untreated grain. In this manner, the feed conversion ratios and growth rates that are able to be attained when animals are fed on green feed, are achievable by feeding the animal grain treated by the present process.
  • feed conversion ratios are typically lower when an animal is fed on green feed, relative to that which is attainable when an animal is fed untreated or conventional commercially available grain feed supplies.
  • green feed such as green oats
  • Figure 2 which compares the average weight gain per head and average weight gain per day of sheep fed grain feed lot ration (comprising a selection of hay, lupins, oats and triticale fed in individual containers) with those fed standing green oat crop, it can be seen that greater weight gains are attained when the animals have been fed the green feed.
  • Starches are stored in grain in the form of tightly packed coils, forming coils or spirals when in a dry state. This is distinct from other polysaccharides such as cellulose, pectins, hemicellulose and lignin, which do not form such structures and are rather flatter in configuration.
  • the spiral Upon absorption of moisture . by these starch spirals, the spiral begins to expand and unfold generally proportionally to the increase in moisture content. It is this unfolding of the starch structure that assists in causing the physical size of the grain to increase.
  • the introduction of moisture causes the starch to develop gel- like qualities, which is akin to the dough quality in bread mixes. As each starch granule unfolds, it is caused to align with other starch granules upon the application of movement or pressure. In each grain particle, this pressure is applied by the action of the inside of the grain expanding inside the outer skin.
  • the process of the present invention creates a change within the grain that effectively converts carbohydrate and protein substantially into bypass carbohydrate and bypass protein, thereby passing undigested through the rumen and becoming available for digestion in the hind gut of the animal.
  • the exact mechanism of protein and carbohydrate alteration and/or protection is not completely clear, but it is known that a greater proportion of the protein content and a significantly greater proportion of carbohydrate, including that derived from previously indigestible cellulosic components of the grain becomes directly available to the animal after treatment with the present process.
  • Chemical analysis of grain following treatment by the present process gives some indication of the mechanisms by which the carbohydrate and protein content is altered to effectively become bypass protein and carbohydrate.
  • NDF nitrogen in NDF has been observed to increase significantly after treatment with the process, as is set out in the Examples, in particular, Example 7, described below. A significant reduction in NFE levels has also been observed. It is postulated then, that the nitrogen and at least some of the free sugars, released by the enzymatic activity within the grain, are caused to attach to fibre content of the grain. Fibre content is known to be digested in the hind gut of ruminants, rather than in the rumen itself. Therefore, attachment of sugars, proteins and/or amino acids to fibrous content can cause these components to bypass into the abomasums and intestine, in particular the hind gut, where the fibre is then digested, thereby releasing these nutritional components. In this manner, these valuable nutritional components can be metabolized directly by the animal itself and not by rumen microbes.
  • Lignin for example, is known to be recalcitrant to digestion, yet is thought to shield associated nutrients from digestion and hence limits degradation of these nutrients. A similar process is thought to occur here, where a significant portion of the available carbohydrate and protein content of the grain is shielded.
  • the subsequent heating step serves to lock in this changed protein and carbohydrate state into an irreversible condition. This in turn enables the length of the carbohydrate chain to be broken down by enzymatic activity, into digestible single sugar molecules. Thus, by increasing the digestibility of the carbohydrate, the energy can be transferred to the animal itself and not be lost in fuelling digestive processes.
  • the heating stage may also cause bonding reactions to occur between the expanded starch molecules, wherein chemical bonding or crosslinking occurs between the molecules.
  • Free sulphur ions are typically found in grains and sulphur has a particular affinity to bind or form cross linkages between starch molecules. Once this bonding has occurred, the molecular size and weight of the starch molecule is altered.
  • Example 1 Lupin Analysis Referring to Table 2 below, there is shown an analysis of lupins that are (a) raw; (b) soaked; (c) soaked then cooked for 20 minutes; and (d) soaked then cooked for 30 minutes.
  • NFE nitrogen free extracts
  • cellulose levels such as measured by the acid detergent fibre (ADF) method, increased from sample (a) to (b), again from (b) to (c) and decreased from (c) to (d). This is indicative that there is some breakdown of carbohydrate into smaller compounds upon the application of prolonged heat exposure.
  • ADF acid detergent fibre
  • Lupins were left in a slightly acidic solution, maintained within pH 5.5 and 6.5 by the addition of citric acid as required. pH of the solution was monitored using a standard pH meter and more acid added as required. Since lupins are known to contain relatively low levels of toxic factors, the soaking time in this solution was 4 hours.
  • the lupins were transferred to a continuous flow cooker so as to subject the lupins to radiant heat from a series of high temperature heaters.
  • the lupins were subjected to a heat of at least 110°C for a period of 30 minutes and thus cooked in their own steam.
  • the lupins were allowed to cool.
  • the option of further drying the lupins was omitted, as the resulting feed was intended to be fed to the animals immediately. It was therefore possible to provide the feed to the animals at a high moisture level.
  • Conductivity of the water was measured at 0.4mS prior to combining with the grain. At the end of the soak period, conductivity was measured at 1.6mS. This indicates that a reasonable level of salts has been removed. It is also indicative that anti-nutrient alkaloids have been converted into salts and precipitated out of the grain and into the soaking solution.
  • the drop in pH was in particular found to be an entirely unexpected and surprising result.
  • sheep will suffer a significant mortality rate if their feed is instantaneously changed from green grass to feed (grain) pellets. It is usual practice that the sheep need to have at least a day of hay feed before being transferred to pellets.
  • sheep were moved immediately from green grass to treated grain. No adverse effects were noted or measured. Indeed, even when the sheep were starved for one or two days then moved directly onto the treated grain, no adverse effects were noted, despite the sheep being free to eat as much of the treated grain as they desired.
  • a further exceptionally surprising result was that in the faecal matter from sheep fed with grain treated by the present method, there were no observable signs of the outer coating of the grain.
  • the outer coating of grain is predominantly comprised from indigestible matter such as cellulose and therefore, despite some digestion in the rumen, passes through the animal largely intact. This matter is usually clearly visible in the resulting faecal matter. This was not the case in these trials, where absolutely no visual sign of outer shell of the grain could be observed. This indicates that even the usually undigestible cellulosic matter is being broken down and converted into usable energy in the animal. Needless to say, conversion from this extra available energy translates into lower feed conversion ratios and higher productivity.
  • Example 8 Oats Analysis Samples of oats that were: 5 1) untreated;
  • the grains were subjected to a shortened (3-4 hours) rest period following soaking. It is postulated that the shortened rest phase period at least partially explains the trends in, for example, ADF and NDF, which is expected to decrease after the grain is treated by the method. The upward trend as cooking time was increased is attributed to grain reverting back to the untreated state due to insufficient rest phase period. Increasing rest phase to at least 12, preferably 24 hours is expected to maintain the decreasing trend following treatment.
  • Example 9 Alkaloid analysis of treated lupins Samples of lupins soaked at the different temperatures of a) 12°C; b) 20
  • Example 10 - Cross-bred lambs comparative urine and faecal samples
  • Cross bred lambs were fed either at pasture (control) or a mixture of 50% treated lupins and 50% hay.
  • lupins were treated by the present process wherein rest phase following soaking ran for a period of 24 hours.
  • Urine and faecal samples were tested, with the test subjects (lupin/hay) being sampled twice, one week apart.
  • a third sample was taken from the test subjects a further 18 days later, after the feed ration had been modified for a period of 24 hours to lupins/hay + added canola meal lick (35% protein). Results are shown in the table below:
  • any one feed can be modified to suit the desired production outcome and the species of animal being fed.
  • a mixed grain ration containing treated barley, triticale and lupins may be developed and be more suitable for pigs, whereas a ration of treated lupins, wheat and hay is more appropriate for cattle.
  • Suitable rations can therefore be developed on a least cost method prior to processing by the present process, depending on the desired outcome.

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Abstract

La présente invention concerne un procédé de traitement de grains destiné à être utilisé dans l'alimentation animale. Le procédé consiste : a) à introduire davantage d'humidité dans les grains, de préférence à une température prédéterminée, b) à placer les grains humidifiés dans une phase de repos; et ensuite c) à porter la température les grains à une température comprise dans une plage prédéterminée pendant un laps de temps précis. Les grains obtenus, dans lesquels les glucides et les protéines ont été modifiés de sorte qu'ils soient protégés de la dégradation due à l'activité microbienne dans la panse, sont digérés de manière préférentielle par l'animal, qui par conséquent, métabolise directement les composants nutritionnels des grains.
PCT/AU2008/001897 2007-12-21 2008-12-22 Processus de traitement des grains et produit destiné à l'alimentation animale WO2009079707A1 (fr)

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Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20120128816A1 (en) * 2009-07-13 2012-05-24 Governors Of The University Of Alberta Method of processing cereal grain with lactic acid for use in ruminant feed
EP3192378A1 (fr) * 2016-01-15 2017-07-19 Purina Animal Nutrition LLC Fabrication et utilisation d'un substitut à base d'amidon
EP3267803A4 (fr) * 2015-03-13 2018-11-07 Novita Nutrition, LLC Drêches de distillerie à teneur élevée en protéines avec solubles et leurs procédés
US20190261652A1 (en) * 2011-12-31 2019-08-29 Mark D. Holt Method for processing feed grain for dairy animals

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US6242013B1 (en) * 1999-07-27 2001-06-05 Land O'lakes, Inc. Method and composition for enhancing oleic acid content of milk produced by ruminants
US20040022928A1 (en) * 2002-08-05 2004-02-05 Gary Derks Feed supplement composition for ruminants and a process to obtain the same
US20040187863A1 (en) * 2003-03-25 2004-09-30 Langhauser Associates Inc. Biomilling and grain fractionation
WO2005025323A1 (fr) * 2003-09-18 2005-03-24 Borregaard Industries, Ltd. Fourrage pour ruminants contenant de l'amidon a digestion lente
US20050255145A1 (en) * 2004-05-10 2005-11-17 Grain States Soya, Inc. Method for manufacturing animal feed, method for increasing the rumen bypass capability of an animal feedstuff and animal feed
WO2006085774A1 (fr) * 2005-02-09 2006-08-17 Universitetet For Miljø- Og Biovitenskap Composition pour la protection des ruminants, son utilisation et son procede de preparation
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Publication number Priority date Publication date Assignee Title
US3667961A (en) * 1967-09-22 1972-06-06 Santa Ynez Research Farm Process for improving digestibility of feedstuffs for ruminant animals
EP0043202A2 (fr) * 1980-06-20 1982-01-06 Inova Investments Limited Composition d'addition pour le traitement principalement de la fraction contenant des proteines et des hydrates de carbone des aliments pour animaux
WO1997001967A1 (fr) * 1995-07-05 1997-01-23 Her Majesty The Queen In Right Of Canada, Represented By The Department Of Agriculture And Agri-Food Canada Additifs a base d'enzymes pour aliments pour ruminants
US6242013B1 (en) * 1999-07-27 2001-06-05 Land O'lakes, Inc. Method and composition for enhancing oleic acid content of milk produced by ruminants
US20040022928A1 (en) * 2002-08-05 2004-02-05 Gary Derks Feed supplement composition for ruminants and a process to obtain the same
US20040187863A1 (en) * 2003-03-25 2004-09-30 Langhauser Associates Inc. Biomilling and grain fractionation
WO2005025323A1 (fr) * 2003-09-18 2005-03-24 Borregaard Industries, Ltd. Fourrage pour ruminants contenant de l'amidon a digestion lente
US20050255145A1 (en) * 2004-05-10 2005-11-17 Grain States Soya, Inc. Method for manufacturing animal feed, method for increasing the rumen bypass capability of an animal feedstuff and animal feed
WO2006085774A1 (fr) * 2005-02-09 2006-08-17 Universitetet For Miljø- Og Biovitenskap Composition pour la protection des ruminants, son utilisation et son procede de preparation
US20080152755A1 (en) * 2006-12-21 2008-06-26 Lebo Stuart E Bypass Protection for Protein and Starch in Animal Feed

Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20120128816A1 (en) * 2009-07-13 2012-05-24 Governors Of The University Of Alberta Method of processing cereal grain with lactic acid for use in ruminant feed
US20190261652A1 (en) * 2011-12-31 2019-08-29 Mark D. Holt Method for processing feed grain for dairy animals
US20220218002A1 (en) * 2011-12-31 2022-07-14 Mark D. Holt Method for processing feed grain for dairy animals
EP3267803A4 (fr) * 2015-03-13 2018-11-07 Novita Nutrition, LLC Drêches de distillerie à teneur élevée en protéines avec solubles et leurs procédés
EP3192378A1 (fr) * 2016-01-15 2017-07-19 Purina Animal Nutrition LLC Fabrication et utilisation d'un substitut à base d'amidon
US11388913B2 (en) 2016-01-15 2022-07-19 Purina Animal Nutrition Llc Manufacture and use of a starch-based substitute fiber material
US20220304337A1 (en) * 2016-01-15 2022-09-29 Purina Animal Nutrition Llc Manufacture and use of a starch-based substitute fiber material

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