WO2020183221A1 - The device and method in increasing efficiency for improving the intake of poultry feed and animal feed based on magnetic field and ultraviolet waves` impact - Google Patents

The device and method in increasing efficiency for improving the intake of poultry feed and animal feed based on magnetic field and ultraviolet waves` impact Download PDF

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Publication number
WO2020183221A1
WO2020183221A1 PCT/IB2019/051938 IB2019051938W WO2020183221A1 WO 2020183221 A1 WO2020183221 A1 WO 2020183221A1 IB 2019051938 W IB2019051938 W IB 2019051938W WO 2020183221 A1 WO2020183221 A1 WO 2020183221A1
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Prior art keywords
feed
magnetic field
feedbox
starch
hopper
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PCT/IB2019/051938
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French (fr)
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Alireza FADAEE OUTAN
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Fadaee Outan Alireza
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Priority to PCT/IB2019/051938 priority Critical patent/WO2020183221A1/en
Publication of WO2020183221A1 publication Critical patent/WO2020183221A1/en

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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
    • A23K50/70—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
    • A23K30/00—Processes specially adapted for preservation of materials in order to produce animal feeding-stuffs
    • 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
    • A23K—FODDER
    • A23K40/00—Shaping or working-up of animal feeding-stuffs
    • A23K40/20—Shaping or working-up of animal feeding-stuffs by moulding, e.g. making cakes or briquettes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/26—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating
    • A23L3/28—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating with ultraviolet light
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/32—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with electric currents without heating effect
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
    • A23L5/36—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using irradiation with frequencies of more than 10 MHz
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23N—MACHINES OR APPARATUS FOR TREATING HARVESTED FRUIT, VEGETABLES OR FLOWER BULBS IN BULK, NOT OTHERWISE PROVIDED FOR; PEELING VEGETABLES OR FRUIT IN BULK; APPARATUS FOR PREPARING ANIMAL FEEDING- STUFFS
    • A23N17/00—Apparatus specially adapted for preparing animal feeding-stuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23N—MACHINES OR APPARATUS FOR TREATING HARVESTED FRUIT, VEGETABLES OR FLOWER BULBS IN BULK, NOT OTHERWISE PROVIDED FOR; PEELING VEGETABLES OR FRUIT IN BULK; APPARATUS FOR PREPARING ANIMAL FEEDING- STUFFS
    • A23N17/00—Apparatus specially adapted for preparing animal feeding-stuffs
    • A23N17/004—Apparatus specially adapted for preparing animal feeding-stuffs for treating by application of heat, e.g. by means of potato cookers
    • 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
    • Y02P60/85—Food storage or conservation, e.g. cooling or drying

Definitions

  • the present invention is related to a purely non-chemical method and device for improving intake and digestion rate and reducing the required time for taking the nutrition in and digesting it as well as enriching and disinfecting animal feed and poultry feed by magnetization and ultraviolet waves and increasing growth period for achieving a desirable weight in animals and chicken
  • Carbohydrates comprise of carbon, hydrogen and oxygen atoms. Carbohydrates act generally as molecules storing energy. However, they have a variety of structural roles such as supplying materials for protein construction and, transmission of messages depending on the kind of living creature. Carbohydrates are divided into three categories of simple, compound and complex.
  • Glucose is viewed as ringed pyranose in 99 percent of solutions and among the rest 1 percent is in linear form.
  • the reaction between carbon 1 and carbon 4 can lead to the formation of a hexagon ring called Pyranose. Scarcely, the reaction between carbon 1 and carbon 4 can lead to the formation of glucose in the form of pentagon ring or furan. All the carbons of the ring have a hydrogen atom and a hydroxyl group except for the last carbon (4 or 5) which is bound to other carbon atoms of the ring and is not linked to hydroxyl group.
  • the reaction of becoming cyclic causes carbon 1 of glucose to be chiral and in other words obtains four different groups of connection. Four different groups connected to carbon 1 in cyclic form (anomeric carbon) can take on two different configurations, which are distinguished from each other by names a and b.
  • Glucose as an aqueous solution is 64 percent b (Gluco- pyranose), 36 percent a (gluco-pyranose) and less than 3 percent as mixture of b&a anomer (gluco-furanose).
  • maltose disaccharide which is called oat sprout glucose and is yielded as a result of the degradation of starch with the help of an enzyme called amylase with 80% efficiency.
  • Starch is a polymer which is comprised of linear amylose (poly-a-1, 4-D-glucose) and branched amylopectin.
  • the structure of the matter is comprised of repetitive units of glucose.
  • Glucose units in amylose are bound to each other as 1 4 alpha bond.
  • Glucose units in amylopectin are bound to each other as 1 4 alpha bond in the main column and as 1 6 alpha in subordinate branches.
  • Starch has a tree-like structure and its molecules take on a crystalline structure.
  • Crystalline structure of structure shows that:
  • L-DBS (Lower debranching starch) have longer chains with bigger molecules.
  • SDS is (slowly digestible starch)
  • RS (resistant starch)
  • Different enzymes are available for the degradation of starch, among which are the following ones:
  • Alpha amylases a- amylase
  • exo-amylases which degrade starch in polymer chain situation of a 1 4.
  • 5- Iso-amylases also degrade a bond of 1 6 of amylopectin faster than pullulan. If starch molecule is exposed to b enzyme of amylase, it turns to maltose.
  • Cellulose comprises primary wall of plants. Cellulose is comprised of repetitive units of monomer glucose.
  • the spins that occur in polysaccharide linkages are as follows:
  • the flexibility of the polysaccharide chains depends on the ease of rotation around the anomeric link (the so-called rotational angle yH, C10C4H4 or) psi (cpH, H1C10C4 or H1C10C6) phi C10C6C5 (and wH, OC6C5H5) omega
  • Carbohydrates are decomposed into the form of glucose after degradation.
  • Glucose is the first source of energy in living organisms and it can fuel the brain, muscle tissues and other body parts. Glucose is converted to glycogen in the body and stored in muscle tissue to be used if necessary. Inadequate intake of carbohydrate amount causes the body converts amino acid which is stored in the form of protein to glucose. If there are not sufficient carbohydrates in the body, the body has to convert the amino acids, stored in the form of protein, to glucose.
  • Carbohydrates play an important role for maintaining the body's metabolism high. Carbohydrates also regulate the volume of muscle cells. If you reduce your carbohydrate intake, the muscles become flat and small, as the volume of muscle cells decreases due to insufficient carbohydrate intake, in that carbohydrates are stored in glycogen muscle tissue and each gram of glycogen maintains about 3 grams of water in the body, which can significantly increase the amount of muscle cell volume. Water is a polar molecule which, due to the difference in algebraicity between the two oxygen and hydrogen elements, has a positive charge in the hydrogen atom and a partial negative charge in the oxygen atom, which causes the deposition of the water molecule in the magnetic field.
  • Water in the meat is twofold: hydrated water (chemical water) and flowing fluid.
  • Hydrated water is the amount of water that is chemically combined with the binding of meat proteins, its amount is very low, about 4-5%, and the rest of the water of meat is in the form of flowing fluid, which is both fixed and movable. When we cut the meat, flowing free water is released from the inside of the meat. The constant water does not flow out of the meat. It should be noted that the muscles of young livestock and more muscular muscles have higher water content.
  • minerals account for about 1 percent of the meat, mostly in the form of organic and inorganic salts, including sulfates, phosphates and magnesium, phosphorus, sodium, potassium, chlorine, calcium, iron, cobalt, zinc and other minerals, which are mostly Soluble in water.
  • Mineral salts, especially phosphates play a large role in keeping the water of meat. is fat.
  • glucose is existed as glycogen and small amount of it as glucose (1- 5.0 percent).
  • Table (2) A comparison of the chemical composition of 100 gr of different kind of meat is given in Table (2).
  • the registered Invention NO.US 4020590A "Apparatus and method for exposing seeds to a magnetic field".
  • This apparatus compromises a magnet for producing an integrated magnetic field and a cylindrical magnetic enclosure.
  • the enclosure also includes opening and closing access for receiving seeds and remaining them inside an integrated magnetic field.
  • the enclosure draining is oriented toward the magnet, in a fashion that the seeds movements are in line with and through magnet field. (Rolling and tumbling) for instance, the chamber rotation about an axis leads to rotation and
  • the magnet pole rotates the chamber and the seeds are continuously exposed to an integrated magnetic field.
  • the timer is associated with the driver to determine the exact time of seed and seedlings in the field in order to achieve efficient results. In fact, the timer directs the movement of the chamber according to predetermined times.
  • the enclosure also has an inlet and outlet for receiving and draining gas or liquid materials.
  • the next registered invention entitled “An apparatus for a pre plant seed magnetic field,” is a device that situates seeds under a magnetic field before the implantation.
  • the invention comprises a hopper, a conveyor belt, a magnetic field source made up of a permanent magnet mounted on the top of the conveyor along its length with a gap adjusted facing to each other with the same poles.
  • the invention comprises a hopper mounted on the output ends where the rollers are situated in that adjust the thickness of the seed layer on the conveyor belt.
  • the magnetic field source is made of a permanent magnet placed at the top of the conveyor belt on the cylindrical surface of the drum. The equivalent magnets are placed on each other. Channels are filled with non-magnetic materials.
  • the drum is mounted on the teeth that use the mechanism (7) to adjust the drum height (5) on the conveyor (3).
  • a shaker driver device (8) is installed which consists of centrifugal bushing 9) fixed to the shaft (10) through the keys (11) and mounted on the bushings (12) with giant holes and relatively rotational rings bushings is installed.
  • rollers (17), shaker mechanism (7) and (8) are placed and processed according to the seed size. The seeds are dispensed to the receiver (19), here the plates (18) prevent the seeds from pouring the seeds into the conveyor belt (3).
  • the magnetic field had a significant effect on dry weight of root and initial stem, and its highest value was observed in treatment of 50 mm Tesla.
  • Treatment of 100 milliseconds compared to 5 m tesla increased the aforementioned characteristics, but compared with the magnetic field, 50 m tesla proved the falling in it.
  • static magnetic field with intensity of 5, 50 and 100 M Tesla with duration of 20, 40 and 60 minutes increases the rate of germination drive and lead to positive effect on the germination characteristics of the cultivated seeds.
  • the maximum effect of the magnetic field was observed at 50 milliseconds and at 40 minutes.
  • DOI is the study of the effect of magnetic field on the growth and yield of pea (Cicerarietinum L.) in climatic conditions. In order to investigate the effect of magnetic field on the growth and production of net dry material in pea, an experiment was conducted in the form strip plots with three times repetition?
  • Experimental treatments comprises seeds at 3 levels (normal, treated in a magnetic field with intensities of 100 and 150 milliseconds each for 2 hours), 2 - irrigation water In two levels, (normal and treated in a magnetic field with intensity 650 m tesla .)
  • the results of this treatment indicated that seed placement in the magnetic field significantly increased the dry matter content by 26% compared to the normal seed.
  • the intensity of the magnetic field also had a significant effect on the dry matter production and the 150 m tesla field compared to 100m Tesla field increased the amount of 18% (0.010-0P) dry matter.
  • magnetic water increased the production of dry peas by 20%.
  • the difference between treatments was the most in the end of the growth season about 80 and 96 days after being planted (201 and 207 g/m respectively).
  • applying a magnetic field on irrigation water and pea seeds caused a 27 and 19% increase in seed performance respectively.
  • the mutual effects of treatments showed that applying a magnetic field on irrigation water and pea seeds improved the seed performance by 31%. However, it did not have any impact on dry pea production.
  • the article published under the DOI of 10.22067/jag.v3i4.14905 concerns the intensity and different time periods of magnetic field on the germination and growth of wheat plants (Triticumaestivum L).
  • Experimental treatments showed the intensity and different time periods of magnetic fields.
  • the intensity of magnetic field consisted of exposing seeds to constant magnetic fields of 50, 100, and 150 mT, the time periods of exposing seeds for each intensity were 10, 20 and 30 minutes, and a permanent magnetic field treatment with an intensity of 3 mT and witness (without exposing the seeds). Therefore, the experiment was conducted with 11 treatments in the form of a completely random design with four repetitions.
  • MGT mean germination time
  • the results showed that the magnetic field significantly influences mean germination time (MGT) in a way that the lowest and highest MGT were achieved in the 100 mT magnetic field treatment in 20 minutes’ time and compared to the witness, MGT dropped by 43%.
  • the lowest MGT were achieved in the 150 mT magnetic field in 20, 10 and 30 minutes’ time.
  • Magnetic field treatments did not have any significant impact on the percentage of germination.
  • the growth of the primary stem was more influenced by the magnetic field than the primary root was.
  • the longest primary stem length was achieved when seeds were exposed to a magnetic field treatment with an intensity of 100 mT and the shortest length was achieved in the witness treatment.
  • magnetic field treatments increased the length of the primary stem of a wheat plant by 27% compared to the witness.
  • the magnetic field did not have any significant impact on the weight of primary root, primary stem, primary plant and vigor indicator. It seems that exposing the seed to a 100 mT magnetic field for 20 minutes had a stimulating effect and stronger treatments had a deterrent effect on germination features.
  • TECHNICAL PROBLEMS OF THE PRIOR ART The highest costs in meat production go to feed.
  • the feed needed for livestock and poultry makes up about 60 to 70% of all the costs of a complete farming process.
  • the price of feed increases every year.
  • the feed conversion ratio to meat is not high enough; in other words, the efficiency of the feed consumed by livestock is not acceptable which, in its turn, increases the price of meat and livestock products.
  • the conversion rate of food products to meat is the main factor in deciding whether poultry farming is profitable or not.
  • Feed conversion ratio or the feed required to gain one unit of weight is a common indicator used in livestock and poultry in order to evaluate the efficiency of the feed used by farmers.
  • the main factors influencing feed conversion ratio include physiology, management, livestock and poultry feed, food additives, and disease and loss control.
  • To increase the production of meat we must improve the feed conversion ratio; therefore, we need to adopt all the management strategies and approaches to improve feed consumption, increase the quality and quantity of meat production and other related products, and control feed wastage. In other words, anything that can have a positive influence on the efficiency of feed can be used to improve the feed conversion ratio.
  • FCR feed conversion ratio
  • Health status biological safety, disinfected aviary, and clinical and subclinical diseases can influence FCR.
  • Management factors adopted in the implementation of the aviary such as the temperature, quality and management of water inside the aviary, ventilation and lighting of the aviary can improve FCR.
  • Feed conversion ratio shows the management efficiency of a flock during a farming course. It is an indirect indicator of a flock’ s profit in return for a certain amount of feed since in meat poultries, feeding costs can amount to 70% of the overall costs of a farming course. As a result, improving the ability of chicks to convert feed into meat will be a deciding factor for their profitability. This means that even a small change in FCR can have a significant impact on the profit and financial aspects of the flock. Therefore, any factor that can increase live poultry weight, decrease feed consumption and decrease feed wastage can have a positive influence on FCR.
  • the feed is transported from the silo to the hopper using a screw ( Figure 1).
  • the optic sensor of the hopper will always keep the amount of feed inside the hopper under control and if the amount of feed is decreased, an electric command will be sent to the screw and once again the feed will be transported from the silo to the hopper. As a result, the amount of feed required to be in the hopper will constantly be provided.
  • the speed with which the feed moves inside the glass box can be controlled. The longer the feed remains inside the glass box, the more UV light it will receive and the more the chances of producing ozone gas and disinfecting the feed will be. Since wavelength of UV light cannot infiltrate through the feed layers, two big shafts with asymmetrical blades are there to move the feed in a way that, after passing through this phase, the inner layers will be replaced and have more chances of being exposed to UV light. Also, transparent glass cylinders inside the box will allow the presence of UV-ray-producing lamps throughout the center of the box. After the feed has passed through the box, the ingredients are moved and will receive more UV light. In the lower part, there is an oscillation damper which can control the amount of feed output from the box.
  • the amount of feed input from the damper will increase as well due to gravitational force.
  • the disinfected feed is put on a narrow conveyor belt.
  • this conveyor belt which is made of non-metal fibers, there is another conveyor belt.
  • the feed is trapped between these two conveyor belts and it will not be moved to change its current situation.
  • the two conveyor belts which are stuck to each other will pass through the center of a magnet. The magnet is placed in such a way that when conveyor belts pass through its center, they move the feed from one side to the other.
  • the feed grains will move along the magnetic field arc from the South Pole to the north or vice versa while passing through the magnet. After passing through the magnetic field, the feed will enter the hopper and move to the section where it can be used by poultry, livestock or aquatic animals.
  • starch molecules which are commonly made up of a combination of continuous linear glucose molecules or networks of glucose molecules
  • the starch can be considered as two linear shapes of amylose and amylopectin which, compared to simple sugars, are much harder to decompose.
  • the angle at which glucose molecules are bonded is known and by putting starch molecules in the magnetic field, the angle is increased due to certain oxygen bonds between each glucose molecule with the adjacent molecule.
  • the force required to break the complicated starch bonds using alpha-amylase and beta-amylase enzymes and the force and time required to break the bonds and produce maltose (also called oat sprout sugar) which is a type of disaccharide sugar are certain amounts that can differ depending on how far components of starch are located from one another.
  • maltose also called oat sprout sugar
  • alpha-amylase and beta-amylase as the two enzymes used for breaking up amylopectin bonds (starch), attack the chain from a certain section, break the starch and turn it into maltose.
  • starch molecules in a magnetic field causes the bond angle between two glucose molecules to become obtuse and makes it easier for starch decomposing enzymes to break up these bonds, and on the other hand, increasing the angle between glucose molecules (where a chain is connected to another chain) forces the clusters made up of connected amylose to open, and this obtuse angle and the flourishing of starch crystal paves the way for enzymes to enter the central part of the crystal.
  • magnetizing the feed during the breaking up of bonds provides better results in a shorter period of time, and reduces the time needed to access and decompose starch molecules.
  • the maltose resulted from amylopectin decomposition is hydrated in the vicinity of water molecules and releases two glucose molecules.
  • the angle increase will play a significant role in separating amylose chains and penetrability of alpha-amylose and beta-amylose.
  • a careful analysis of digestive systems in poultry and other creatures reveals that the presence of enzymes influencing feed is an inseparable part of turning food into primary structures.
  • the ingredients used in poultry, livestock and even human food will need a certain amount of time to pass through the digestive system, decompose and absorb after consumption. This amount of time is often not enough for full decomposition and digestion of food especially starch and cellulose and some of the food always passes through the bowels without being digested.
  • To increase the absorption efficiency several methods are used and the most common methods are using simple sugars such as maltose or artificially increasing the amount of decomposing enzymes.
  • an empty pipe made of polymer or a non magnetic metal and several circular magnets that are permanent magnets can be used to create a structure and a simple device to magnetize material.
  • the feed can be magnetized by manually passing it through the pipe.
  • feed circulation is done through connected pipes and the simple model mentioned above can be used in the pipeline. This model can be used only for small aviaries.
  • the moisture in the feed is magnetized and due to the larger electronegativity equilibrium of oxygen compared to the two hydrogen pairs, the angle between the pairs is decreased and, as a result, the molecular configuration of water becomes more organized, the solubility coefficient in the water increases, and improves the solubility and absorption of minerals in the feed.
  • Common proteins and food additives can be digested and absorbed better if they have large electronegativity equilibrium similar to maltose in their molecular structure.
  • Using a natural magnet can be an option to shape the feed magnetizing device.
  • a bobbin and a direct current (DC) to produce an electromagnetic field in the device or any type of magnetic field capable of modifying the angle between pairs in intermolecular bonds is another option.
  • Some of the innovations in the current invention are the use of permanent magnetic fields or magnetic fields whose force can be changed through potential electromagnetism for producing magnetic feed, and also performing disinfection using UV wavelength and the ozone gas resulted from exposing the oxygen trapped between layers of feed grains to UV rays.
  • Figure number one Magnetic feed production device using permanent magnet.
  • Figure number two Magnetic feed production device using winding (Bobbin).
  • Figure number three Magnetic feed production device using winding (Bobbin)with upper stabilizer conveyor.
  • Figure number four Simple image of magnetic feed production tool using constantmagnet.

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  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
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Abstract

Since a major part of feed is made up of starch, when fertilizing feed, starch molecules are influenced by the magnetic field and due to the polarization of starch composition units (glucose), the polarized molecules are influenced by the magnetic field, their bond angle changes and intermolecular bonds such as hydrogen bonds are weakened. As a result, less energy is needed for breaking up and digesting starch molecules. In other words, less force and time are spent for decomposition of starch and glucose production is more than the consumed feed during a certain amount of time. Therefore, the amount of glycogen and water stored in the body increases compared to the infertile food, and also the time needed for food digestion decreases. This causes more food absorption in less time and leads to the production of more energy compared to the food consumed during a certain amount of time.

Description

THE TITLE OF THE INVENTION:
THE DEVICE AND METHOD IN INCREASING EFFICIENCY FOR IMPROVING THE INTAKE OF POULTRY FEED AND ANIMAL FEED
BASED ON MAGNETIC FIELD AND ULTRAVIOLET WAVES' IMPACT
THE TECHNICAL FIELD OF THE INVENTION:
The present invention is related to a purely non-chemical method and device for improving intake and digestion rate and reducing the required time for taking the nutrition in and digesting it as well as enriching and disinfecting animal feed and poultry feed by magnetization and ultraviolet waves and increasing growth period for achieving a desirable weight in animals and chicken
THE DESCRIPTION OF THE PRIOR ART:
To have a better understanding of the field, we'd better have a look at the structure of animal feed especially carbohydrates. Carbohydrates comprise of carbon, hydrogen and oxygen atoms. Carbohydrates act generally as molecules storing energy. However, they have a variety of structural roles such as supplying materials for protein construction and, transmission of messages depending on the kind of living creature. Carbohydrates are divided into three categories of simple, compound and complex.
Simple: Monosaccharide, three carbons(triose), four carbons(Tetrose), five carbons (pentose), ribose ,ribulose (Deoxyribose), six carbons (hexose), glucose, fructose and galactose.
Compound (Disaccharide): Sucrose, Maltose, and lactose Complex (polysaccharide): Cellulose, glycogen and starch
Glucose is a kind of monosaccharide with formula C6H1206 or H-5)CHOH)- (0=C-(H)whose five groups of hydroxyl have projected in a specific shape around its carbon chain.
Glucose is viewed as ringed pyranose in 99 percent of solutions and among the rest 1 percent is in linear form. The reaction between carbon 1 and carbon 4 can lead to the formation of a hexagon ring called Pyranose. Scarcely, the reaction between carbon 1 and carbon 4 can lead to the formation of glucose in the form of pentagon ring or furan. All the carbons of the ring have a hydrogen atom and a hydroxyl group except for the last carbon (4 or 5) which is bound to other carbon atoms of the ring and is not linked to hydroxyl group. The reaction of becoming cyclic causes carbon 1 of glucose to be chiral and in other words obtains four different groups of connection. Four different groups connected to carbon 1 in cyclic form (anomeric carbon) can take on two different configurations, which are distinguished from each other by names a and b.
If OH of anomeric carbon in comparison to the adjacent group ((CH20H) are arranged on one side, it's called beta isomer and if they are opposite each other, it's called alpha isomer. Glucose as an aqueous solution is 64 percent b (Gluco- pyranose), 36 percent a (gluco-pyranose) and less than 3 percent as mixture of b&a anomer (gluco-furanose).
There exists also a maltose disaccharide, which is called oat sprout glucose and is yielded as a result of the degradation of starch with the help of an enzyme called amylase with 80% efficiency.
Starch is a polymer which is comprised of linear amylose (poly-a-1, 4-D-glucose) and branched amylopectin. The structure of the matter is comprised of repetitive units of glucose. Glucose units in amylose are bound to each other as 1 4 alpha bond. Glucose units in amylopectin are bound to each other as 1 4 alpha bond in the main column and as 1 6 alpha in subordinate branches.
Starch has a tree-like structure and its molecules take on a crystalline structure. Crystalline structure of structure shows that:
(Lower debranching starch) L-DBS have longer chains with bigger molecules.
(Highly debranching starch)H-DBS have shorter chains with smaller molecules. The digestion process of starch in human body is such in which RDS is (rapidly digestible starch)
SDS is (slowly digestible starch)
RS is (resistant starch) Different enzymes are available for the degradation of starch, among which are the following ones:
1) Alpha amylases (a- amylase) or exo-amylases which degrade starch in polymer chain situation of a 1 4.
2) b- Amylases or endo-amylases that degrade maltose or malto-triose from the end of non-reducing sugar
3- Gluco-amylase or amyloglucosidase which divides maltose into two glucose molecule.
4- Pullulanases which degrade a bonds of pullulan and amylopectin 1 6
5- Iso-amylases also degrade a bond of 1 6 of amylopectin faster than pullulan. If starch molecule is exposed to b enzyme of amylase, it turns to maltose.
Amylase secretes from Salivary glands of poultry and it leads to the degradation of starch in crop and turns it to maltose. Cellulose comprises primary wall of plants. Cellulose is comprised of repetitive units of monomer glucose.
Rotational angle and glycoside bond angle in polysaccharide bonds:
The spins that occur in polysaccharide linkages are as follows: The flexibility of the polysaccharide chains depends on the ease of rotation around the anomeric link (the so-called rotational angle yH, C10C4H4 or) psi (cpH, H1C10C4 or H1C10C6) phi C10C6C5 (and wH, OC6C5H5) omega
Transfer rate of 06 toward or to H5 :
Various studies also indicate that the angle of Glycoside bond is 109 degrees. The cellulose structure as well as the rotational angle of glucoside and the distance between 03 and 5Ό for cellulose (Each of the 5 molecules of Cellobiose with cubic space- shaped arrangementproduces cellulose crystalline)
Carbohydrates are decomposed into the form of glucose after degradation. Glucose is the first source of energy in living organisms and it can fuel the brain, muscle tissues and other body parts. Glucose is converted to glycogen in the body and stored in muscle tissue to be used if necessary. Inadequate intake of carbohydrate amount causes the body converts amino acid which is stored in the form of protein to glucose. If there are not sufficient carbohydrates in the body, the body has to convert the amino acids, stored in the form of protein, to glucose.
Carbohydrates play an important role for maintaining the body's metabolism high. Carbohydrates also regulate the volume of muscle cells. If you reduce your carbohydrate intake, the muscles become flat and small, as the volume of muscle cells decreases due to insufficient carbohydrate intake, in that carbohydrates are stored in glycogen muscle tissue and each gram of glycogen maintains about 3 grams of water in the body, which can significantly increase the amount of muscle cell volume. Water is a polar molecule which, due to the difference in algebraicity between the two oxygen and hydrogen elements, has a positive charge in the hydrogen atom and a partial negative charge in the oxygen atom, which causes the deposition of the water molecule in the magnetic field.
When the water molecules are affected by the magnetic field, the arrangement of the water molecules is changed and the angle between the oxygen and hydrogen molecules is decreased to 105 degrees. Moreover, the hydrogen linkage between the molecules becomes weaker, in line with it, the increase in the solubility of magnetic water and the digestibility and absorption of food would occur. The misconceptions about the protein are that the muscles are completely composed of proteins. But protein accounts for only 20% of the muscleand 80% of the remainder are mainly water and other components. We now look at the components of the meat: Most of the meat is made up of water. Water accounts for about 70% of the meat, so the meat must have a watery nature, but it's not so, and it's solid, and this is due to the type and en do-biotic structure.
Water in the meat is twofold: hydrated water (chemical water) and flowing fluid. Hydrated water is the amount of water that is chemically combined with the binding of meat proteins, its amount is very low, about 4-5%, and the rest of the water of meat is in the form of flowing fluid, which is both fixed and movable. When we cut the meat, flowing free water is released from the inside of the meat. The constant water does not flow out of the meat. It should be noted that the muscles of young livestock and more muscular muscles have higher water content. In meat, minerals account for about 1 percent of the meat, mostly in the form of organic and inorganic salts, including sulfates, phosphates and magnesium, phosphorus, sodium, potassium, chlorine, calcium, iron, cobalt, zinc and other minerals, which are mostly Soluble in water. Mineral salts, especially phosphates, play a large role in keeping the water of meat. is fat. In meat, glucose is existed as glycogen and small amount of it as glucose (1- 5.0 percent). Also, there are more fat-soluble vitamins of group b (a.k.d.e) and a small amount of vitamin C. A comparison of the chemical composition of 100 gr of different kind of meat is given in Table (2).
In the past, studies in great numbers have been conducted on the effect of the magnetic field on the seeds of plants and cereals, to name a few of the obtained results of such surveys the following invention are good examples to refer: The registered Invention NO.US 4020590A "Apparatus and method for exposing seeds to a magnetic field". Concerned with apparatus and method to accommodate seeds in a magnetic field.This apparatus compromises a magnet for producing an integrated magnetic field and a cylindrical magnetic enclosure. The enclosure also includes opening and closing access for receiving seeds and remaining them inside an integrated magnetic field. There is also a driver mounted onto the chamber to rotate the chamber and transfer the rotation and tumbling of the seeds inside the chamber. The enclosure draining is oriented toward the magnet, in a fashion that the seeds movements are in line with and through magnet field. (Rolling and tumbling) for instance, the chamber rotation about an axis leads to rotation and
8 tumbling of seeds and buds. By producing a magnetic field, the magnet pole rotates the chamber and the seeds are continuously exposed to an integrated magnetic field.
By magnetizing the seeds in an integrated magnetic field, rolling and tumbling of the seeds and the characteristics of the plants grow. The timer is associated with the driver to determine the exact time of seed and seedlings in the field in order to achieve efficient results. In fact, the timer directs the movement of the chamber according to predetermined times.
The enclosure also has an inlet and outlet for receiving and draining gas or liquid materials.
The next registered invention, NO.RU30485U1, entitled "An apparatus for a pre plant seed magnetic field," is a device that situates seeds under a magnetic field before the implantation. The invention comprises a hopper, a conveyor belt, a magnetic field source made up of a permanent magnet mounted on the top of the conveyor along its length with a gap adjusted facing to each other with the same poles.
The invention comprises a hopper mounted on the output ends where the rollers are situated in that adjust the thickness of the seed layer on the conveyor belt. The magnetic field source is made of a permanent magnet placed at the top of the conveyor belt on the cylindrical surface of the drum. The equivalent magnets are placed on each other. Channels are filled with non-magnetic materials. The drum is mounted on the teeth that use the mechanism (7) to adjust the drum height (5) on the conveyor (3). Under the conveyor belt, a shaker driver device (8) is installed which consists of centrifugal bushing 9) fixed to the shaft (10) through the keys (11) and mounted on the bushings (12) with giant holes and relatively rotational rings bushings is installed. Before working with the variable (16), Rollers (17), shaker mechanism (7) and (8) are placed and processed according to the seed size. The seeds are dispensed to the receiver (19), here the plates (18) prevent the seeds from pouring the seeds into the conveyor belt (3).
Also, a published article NO. PGJBS.2015.11992: DOI / 10.22055, was found on the effect of static magnetic field on germination characteristics of seedlings of alfalfa cultured in a laboratory culture medium. Increasing magnetic fields affects seed germination. Therefore, this study was conducted to investigate the effect of different magnetic field intensity and time on seedling germination characteristics of alfalfa.
to Experimental treatments include intensity and various time of magnetic field. In this treatment the intensity of magnetic field duration was about 5, 50 and 100 milliseconds, and the duration of exposure to the seedsfor each intensitywas zero, 20, 40, 60 minutes. The experiment was factorial in a completely randomized design with three replications. The results proved the magnetic field significantly affected the percentage and speed of germination, in a way that the highest percentage and rate of obtained germination was the treatment of 50 milliseconds in 40 minutes. Also, the highest growth of stem and initial roots were observed in 50 m Tesla treatments and its lowest value was obtained in the weak magnetic field treatment of 5 m Tesla.
The magnetic field had a significant effect on dry weight of root and initial stem, and its highest value was observed in treatment of 50 mm Tesla. Treatment of 100 milliseconds compared to 5 m tesla increased the aforementioned characteristics, but compared with the magnetic field, 50 m tesla proved the falling in it. According to the results of the experiments, it can be concluded that static magnetic field with intensity of 5, 50 and 100 M Tesla with duration of 20, 40 and 60 minutes increases the rate of germination drive and lead to positive effect on the germination characteristics of the cultivated seeds. Moreover, the maximum effect of the magnetic field was observed at 50 milliseconds and at 40 minutes. Another article NO.10.22067 / gsc.vl4i2.41073: DOI is the study of the effect of magnetic field on the growth and yield of pea (Cicerarietinum L.) in climatic conditions. In order to investigate the effect of magnetic field on the growth and production of net dry material in pea, an experiment was conducted in the form strip plots with three times repetition?
Experimental treatments comprises seeds at 3 levels (normal, treated in a magnetic field with intensities of 100 and 150 milliseconds each for 2 hours), 2 - irrigation water In two levels, (normal and treated in a magnetic field with intensity 650 m tesla .) The results of this treatment indicated that seed placement in the magnetic field significantly increased the dry matter content by 26% compared to the normal seed.
The intensity of the magnetic field also had a significant effect on the dry matter production and the 150 m tesla field compared to 100m Tesla field increased the amount of 18% (0.010-0P) dry matter. Compared to ordinary water, magnetic water increased the production of dry peas by 20%. The difference between treatments was the most in the end of the growth season about 80 and 96 days after being planted (201 and 207 g/m respectively). In addition, applying a magnetic field on irrigation water and pea seeds caused a 27 and 19% increase in seed performance respectively. The mutual effects of treatments showed that applying a magnetic field on irrigation water and pea seeds improved the seed performance by 31%. However, it did not have any impact on dry pea production.
The article published under the DOI of 10.22067/jag.v3i4.14905 concerns the intensity and different time periods of magnetic field on the germination and growth of wheat plants (Triticumaestivum L). Experimental treatments showed the intensity and different time periods of magnetic fields. The intensity of magnetic field consisted of exposing seeds to constant magnetic fields of 50, 100, and 150 mT, the time periods of exposing seeds for each intensity were 10, 20 and 30 minutes, and a permanent magnetic field treatment with an intensity of 3 mT and witness (without exposing the seeds). Therefore, the experiment was conducted with 11 treatments in the form of a completely random design with four repetitions. The results showed that the magnetic field significantly influences mean germination time (MGT) in a way that the lowest and highest MGT were achieved in the 100 mT magnetic field treatment in 20 minutes’ time and compared to the witness, MGT dropped by 43%. The lowest MGT were achieved in the 150 mT magnetic field in 20, 10 and 30 minutes’ time. Magnetic field treatments did not have any significant impact on the percentage of germination. The growth of the primary stem was more influenced by the magnetic field than the primary root was. The longest primary stem length was achieved when seeds were exposed to a magnetic field treatment with an intensity of 100 mT and the shortest length was achieved in the witness treatment. On average, magnetic field treatments increased the length of the primary stem of a wheat plant by 27% compared to the witness. The magnetic field did not have any significant impact on the weight of primary root, primary stem, primary plant and vigor indicator. It seems that exposing the seed to a 100 mT magnetic field for 20 minutes had a stimulating effect and stronger treatments had a deterrent effect on germination features.
TECHNICAL PROBLEMS OF THE PRIOR ART: The highest costs in meat production go to feed. The feed needed for livestock and poultry makes up about 60 to 70% of all the costs of a complete farming process. The price of feed increases every year. In addition, the feed conversion ratio to meat is not high enough; in other words, the efficiency of the feed consumed by livestock is not acceptable which, in its turn, increases the price of meat and livestock products.
The conversion rate of food products to meat is the main factor in deciding whether poultry farming is profitable or not. Feed conversion ratio or the feed required to gain one unit of weight is a common indicator used in livestock and poultry in order to evaluate the efficiency of the feed used by farmers. The main factors influencing feed conversion ratio include physiology, management, livestock and poultry feed, food additives, and disease and loss control. To increase the production of meat, we must improve the feed conversion ratio; therefore, we need to adopt all the management strategies and approaches to improve feed consumption, increase the quality and quantity of meat production and other related products, and control feed wastage. In other words, anything that can have a positive influence on the efficiency of feed can be used to improve the feed conversion ratio.
The main factors influencing feed conversion ratio are divided into three categories:
Quality of the feed and feeding plan: components and ingredients of poultry feed, the physical form of the feed (palette or flour), and the processing of the feed are among the factors that can influence feed conversion ratio (FCR).
Health status: biological safety, disinfected aviary, and clinical and subclinical diseases can influence FCR.
Management factors adopted in the implementation of the aviary: such as the temperature, quality and management of water inside the aviary, ventilation and lighting of the aviary can improve FCR. We are always in search of a solution to increase the efficiency of feed and produce more meat in a shorter time; in other words, we want to increase the production of meat with the same, or less, amount of feed over a shorter time period.
STATEMENT OF THE INVENTION GOALS:
The goal of this invention is to improve feed conversion ratio. Feed conversion ratio shows the management efficiency of a flock during a farming course. It is an indirect indicator of a flock’ s profit in return for a certain amount of feed since in meat poultries, feeding costs can amount to 70% of the overall costs of a farming course. As a result, improving the ability of chicks to convert feed into meat will be a deciding factor for their profitability. This means that even a small change in FCR can have a significant impact on the profit and financial aspects of the flock. Therefore, any factor that can increase live poultry weight, decrease feed consumption and decrease feed wastage can have a positive influence on FCR.
DESCRIPTION OF THE INVENTION:
In the present invention, using a magnetic field, a new type of system and mechanism has been designed to improve livestock and poultry feed. The ingredients used for poultry, aquatic and livestock in the course of this invention can be used as raw material in the extraction process. In the present invention, the feed is transported from the silo to the hopper using a screw (Figure 1). The optic sensor of the hopper will always keep the amount of feed inside the hopper under control and if the amount of feed is decreased, an electric command will be sent to the screw and once again the feed will be transported from the silo to the hopper. As a result, the amount of feed required to be in the hopper will constantly be provided. Using the rotation of the gearbox located next to the feeding gears, it is also possible to automatically pour a certain amount of feed into a glass container in the shape of a cuboid equipped with UV lamps on all sides. Exposing the feed to UV light in a transparent box helps to destroy most of germs and bacteria in the feed and minimizes the germ load of the feed. Since UV lamps can produce ozone gas in their surroundings, being exposed to UV light causes the oxygen trapped in the feed to be changed into ozone gas and this can help destroy microorganisms in the feed.
The speed with which the feed moves inside the glass box can be controlled. The longer the feed remains inside the glass box, the more UV light it will receive and the more the chances of producing ozone gas and disinfecting the feed will be. Since wavelength of UV light cannot infiltrate through the feed layers, two big shafts with asymmetrical blades are there to move the feed in a way that, after passing through this phase, the inner layers will be replaced and have more chances of being exposed to UV light. Also, transparent glass cylinders inside the box will allow the presence of UV-ray-producing lamps throughout the center of the box. After the feed has passed through the box, the ingredients are moved and will receive more UV light. In the lower part, there is an oscillation damper which can control the amount of feed output from the box. If the oscillation increases, the amount of feed input from the damper will increase as well due to gravitational force. Now, by sending the feed out after it has received a certain amount of UV light and adding some gas to the glass box, the disinfected feed is put on a narrow conveyor belt. On this conveyor belt which is made of non-metal fibers, there is another conveyor belt. The feed is trapped between these two conveyor belts and it will not be moved to change its current situation. The two conveyor belts which are stuck to each other will pass through the center of a magnet. The magnet is placed in such a way that when conveyor belts pass through its center, they move the feed from one side to the other.
The poles of this magnet are placed in the beginning and ending of the route. Therefore, the feed grains will move along the magnetic field arc from the South Pole to the north or vice versa while passing through the magnet. After passing through the magnetic field, the feed will enter the hopper and move to the section where it can be used by poultry, livestock or aquatic animals. Considering the high volume of starch molecules which are commonly made up of a combination of continuous linear glucose molecules or networks of glucose molecules, the starch can be considered as two linear shapes of amylose and amylopectin which, compared to simple sugars, are much harder to decompose. The angle at which glucose molecules are bonded is known and by putting starch molecules in the magnetic field, the angle is increased due to certain oxygen bonds between each glucose molecule with the adjacent molecule. The force required to break the complicated starch bonds using alpha-amylase and beta-amylase enzymes and the force and time required to break the bonds and produce maltose (also called oat sprout sugar) which is a type of disaccharide sugar are certain amounts that can differ depending on how far components of starch are located from one another. According to experiments and studies conducted on the effect of magnetic fields on different molecules such as water molecules, it was revealed that if the central bond such as oxygen has more electronegativity compared to the adjacent pairs, being placed in a magnetic field causes the pairs of the oxygen bond with two hydrogens to retract and if the electronegativity in the lateral pairs is more, the presence of a magnetic field causes the oxygen pairs to extend. Therefore, in a disaccharide bond such as maltose, the presence of a magnetic field causes the bond angles to become obtuse which can destabilize the bond and decrease the force needed to break up the bond between glucose and oxygen in disaccharide molecules. Complex molecules of starch are commonly made up of a primary chain in the form of a spiral on which multiple similar pairs with similar directions exists at certain distances; each pair plays the role of a spiral on which several connected chains exist. The final crystalline form of starch resembles a wheat cluster with thousands of clusters instead of each seed. Here, alpha-amylase and beta-amylase, as the two enzymes used for breaking up amylopectin bonds (starch), attack the chain from a certain section, break the starch and turn it into maltose. Putting starch molecules in a magnetic field on the one hand causes the bond angle between two glucose molecules to become obtuse and makes it easier for starch decomposing enzymes to break up these bonds, and on the other hand, increasing the angle between glucose molecules (where a chain is connected to another chain) forces the clusters made up of connected amylose to open, and this obtuse angle and the flourishing of starch crystal paves the way for enzymes to enter the central part of the crystal. In other words, magnetizing the feed during the breaking up of bonds provides better results in a shorter period of time, and reduces the time needed to access and decompose starch molecules. The maltose resulted from amylopectin decomposition is hydrated in the vicinity of water molecules and releases two glucose molecules. The same thing happens for cellulose due to its high structural similarity with starch. However, considering the final crystalline form of starch and the clusters created, the angle increase will play a significant role in separating amylose chains and penetrability of alpha-amylose and beta-amylose. A careful analysis of digestive systems in poultry and other creatures reveals that the presence of enzymes influencing feed is an inseparable part of turning food into primary structures. The ingredients used in poultry, livestock and even human food will need a certain amount of time to pass through the digestive system, decompose and absorb after consumption. This amount of time is often not enough for full decomposition and digestion of food especially starch and cellulose and some of the food always passes through the bowels without being digested. To increase the absorption efficiency, several methods are used and the most common methods are using simple sugars such as maltose or artificially increasing the amount of decomposing enzymes.
In fact, considering the fact that food remains inside the digestive system for a relatively short time and also enzymes cannot change starch into maltose very efficiently, we will witness an improvement in starch decomposition efficiency and will need less time for absorption of food in the body after magnetizing the food.
In a simple model of this invention, an empty pipe made of polymer or a non magnetic metal and several circular magnets that are permanent magnets can be used to create a structure and a simple device to magnetize material. In this model, the feed can be magnetized by manually passing it through the pipe. In aviaries, feed circulation is done through connected pipes and the simple model mentioned above can be used in the pipeline. This model can be used only for small aviaries.
According to the experiments conducted on a certain number of poultry and analyzing the results, it was revealed that absorption increases after the feed is passed through a magnetic field, and since glucose is used in animals’ bodies both as a source of energy production and as a source of providing the minerals necessary for protein production, a 10% increase of digestion and absorption is witnessed in the model and this shows that decomposition of starch in magnetic feed is more efficient. To produce magnetic feed, passing the feed through a magnetic field can be a method of improving the efficiency. In addition, the moisture in the feed is magnetized and due to the larger electronegativity equilibrium of oxygen compared to the two hydrogen pairs, the angle between the pairs is decreased and, as a result, the molecular configuration of water becomes more organized, the solubility coefficient in the water increases, and improves the solubility and absorption of minerals in the feed. Common proteins and food additives can be digested and absorbed better if they have large electronegativity equilibrium similar to maltose in their molecular structure. Using a natural magnet can be an option to shape the feed magnetizing device. However, using a bobbin and a direct current (DC) to produce an electromagnetic field in the device or any type of magnetic field capable of modifying the angle between pairs in intermolecular bonds is another option.
Some of the innovations in the current invention are the use of permanent magnetic fields or magnetic fields whose force can be changed through potential electromagnetism for producing magnetic feed, and also performing disinfection using UV wavelength and the ozone gas resulted from exposing the oxygen trapped between layers of feed grains to UV rays.
BRIEF DESCRIPTION OF FIGURES:
Figure number one:Magnetic feed production device using permanent magnet. Figure number two:Magnetic feed production device using winding (Bobbin).
Figure number three:Magnetic feed production device using winding (Bobbin)with upper stabilizer conveyor.
Figure number four: Simple image of magnetic feed production tool using constantmagnet.
ADVANTAGES OF THE INVENTION:
•Improving FCR
•Reducing the length of growth cycle needed to attain an acceptable weight •Increasing the production of meat, milk and other livestock products organically
•Improving the quality and taste of milk, meat, poultry and aquatic
•Reducing the farming costs of livestock and poultry significantly
•Increasing the capacity of safety system and improving the metabolism and performance of the digestive system due to better and faster digestion of feed by livestock and poultry
•Improving the quality of eggs and eggshells due to better absorption of feed
•Positive impact of magnetic feed on the reduction of losses and the use of antibiotics «Reducing energy consumption due to a shorter growth cycle
•Positive impact of magnetic feed on the reduction of methane gas production due to better digestion and absorption of feed by livestock

Claims

CLAIMS:
1- The invention of a device and method in increasing efficiency for improving the intake of poultry feed and animal feed based on magnetic field and ultraviolet waves impact, which includes at least a hopper for supplying primary feed, at least a gearbox engine and parallel rollers as outlet of stuff from hopper, at least a primary feedbox, an outlet damper of feedbox and at least four light bulbs producing ultraviolet wave, and at least a transparent hollow cylinder for installing UV bulb in middle part of feedbox, and at least a mixture roller for feed in feedbox, at least two belt-driven tangent conveyors and at least a magnetic field generation source and a repository for the collection of the produced feed.
2- The Invention of number one claim in which the feed can be used for poultry, animals, fish, beasts and mankind.
3- The Invention of number one claim in which the shape of the Hopper for the storage of raw material can be a four-sided shape, a pyramid or a cross section of a circle or any other possible shape.
4- The Invention of number one claim in which the feeding rollers' width in lower part of the hopper can be the same as that of the hopper or even smaller. 5- The Invention of number one claim in which the rotation degree can be controlled by a stepper motor, Servomotor or even a simple electromotor.
6- The Invention of number one claim in which defeat box can be a cuboid from a transparent polymer or glass.
7- The Invention of number one claiming which defeat box can be made from a single-piece or a multiple-piece polycarbonate.
8- The invention of number one claim in which upper section of defeat box can be equipped with a steel funnel to direct the material inside from lower part of the hopper.
9- The invention of number one claim in which there are light bulbs responsible for the generation of ultraviolet wave on either side of the feedbox.
10- The invention of number one claim in which the feedbox can be glass cylinders inside and polymeric on sides such that a UV light bulb can accommodate itself inside.
11- The invention of number one claim in which the number of light bulbs inside cylinders can be one or two.
12- The invention of number one claim in which the feedbox can be equipped with one or more in-width rollers with asymmetric juts for stirring and mixing materials. 13- The invention of number one claim in which mixer rollers of materials in the feedbox can cause even radiation of ultraviolet wave on all aspects of feed.
14- The invention of number one claim in which the feedbox might have a mirror- like cover for reflecting ultraviolet light or opposite beams.
15- The invention of number one claim in which a feedbox with appropriate height can be designed which is suitable in relation to the amount of consumed feed or the amount of bacterial pollution of feed.
16- The invention of number one claim in which a shaker damper in lower part of feedbox makes it possible to have a uniform layer of feed on conveyor belt.
17- The invention of number one claim in which the distance between the damper and feedbox outlet can be adjusted.
18- The invention of number one claim in which the second conveyor belt can be mounted above the feed on the first conveyor belt such that the first conveyor belt can be fixed in its place without being able to move.
19- The invention of number one claim in which the combination of conveyor belts and the passage for the feed inside a group of natural magnets is projected parallel with magnetic field. 20- The invention of number one claim in which electromagnetism can be applied instead of natural magnets.
21- The invention of number one claim in which the angle degree between glucose molecules in amylase chains becomes smaller before the feed passes through the magnetic field and thus the required force for breaking the bond reduces.
22- The invention of number one claim in which the carbohydrate inside the feed or cellulose compounds in the feed tend more to degrade as a result of increase in angle degree between molecules.
23- The invention of number one claim in which degradation of complex sugar such as starch speeds up by the increase in angle degree of bond between glucose molecules.
24- The invention of number one claim in which the digestion rate of carbohydrates and cellulose increase as degradation of complex sugars speeds up as a result of changes of angle degree among them.
25- The invention of number one claim in which the conversion rate of the feed to flesh increases because of increase in degradation and absorption.
26- The invention of number one claim in which the intensity of magnetic field can be adjusted and controlled in case of applying magnetic field generation source with electromagnetism. 27- The invention of number one claim in which feed magnetization starts from 50 MT range and the more intense the magnetic field grows, the more its intensity and durability increases.
28- The invention of number one claim in which material flow speed, the intensity of magnetic field and radiation rate in feedbox can be accomplished with the help of computer.
29- The invention of number one claim in which output product can be directly consumed.
30- The invention of number one claim which can complete the feed magnetization only by a polymeric pipe and some annular magnets.
PCT/IB2019/051938 2019-03-11 2019-03-11 The device and method in increasing efficiency for improving the intake of poultry feed and animal feed based on magnetic field and ultraviolet waves` impact WO2020183221A1 (en)

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WO2022234313A1 (en) * 2021-05-01 2022-11-10 Fadaee Outan Alireza System and method for improving food intake of poultry and animals based on magnetic fields application

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US20160289705A1 (en) * 2008-04-30 2016-10-06 Xyleco, Inc. Processing biomass and petroleum containing materials

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20160289705A1 (en) * 2008-04-30 2016-10-06 Xyleco, Inc. Processing biomass and petroleum containing materials

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2022234313A1 (en) * 2021-05-01 2022-11-10 Fadaee Outan Alireza System and method for improving food intake of poultry and animals based on magnetic fields application

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