Food or edible material: processes – compositions – and products – Fermentation processes – Of milk or milk product
Patent
1990-09-25
1992-02-04
Penland, R. B.
Food or edible material: processes, compositions, and products
Fermentation processes
Of milk or milk product
426 2, 426 72, 426 74, 426656, 426657, 426807, A23K 108
Patent
active
050858742
DESCRIPTION:
BRIEF SUMMARY
DESCRIPTION
1. Technical Field
The present invention relates to starting feed-stuff for young animals, particularly for piglets, but also for ruminants and deer, to be added during the first weeks of their lives, typically from the age of one week to four weeks.
The object of the present invention is to obtain a starting feed-stuff intended for young animals, particularly piglets, by means of which feed-stuff, administered when the animals are one to four weeks old, only, one stimulates the animal to an early feed-stuff intake and thereby promotes the animal's own production of protein and starch reducing enzymes.
Another object of the present invention is to obtain a starting feed-stuff which by means of its composition, function and physical shape is particularly suited as a carrier for vitamins, carbohydrates, different proteins with the aim of increasing the immunological status, fat, minerals, micro nutrients, such as iron, probiotics, such as positively acting bacteria, and antibacterial substances.
A further object of the present invention is to obtain a starting feed-stuff which by means of an ideal composition and taste, without then disturbing the gastro-intestinal functions of the animals is consumed at an early stage by the piglets, whereby the affliction on the mother animal can be reduced by reduced demands for milk production, and thereby the mother animal can better maintain its body weight and nutritional-physiological status.
2. Background of the Invention
It is commonly known that piglets during their early growth and weaning period in many cases are caught by disasterous diarrhoea conditions. These conditions are many times caused by the inability of the animals to assimilate nutritional elements from the intestine whereby undigested nutrients will end up in the large intestine, where they are a substrate for undesired intestinal bacterial flora.
The total mortality including dead born piglets in Swedish and international pig breeding is today as high as 20 to 25%. Many of these piglets are also prior to their death the object of an intense care as they already at birth under weight and have e.g. iron anaemia. The lack of iron, which is caused by the rapid growth of the pig and the low content of iron in the sow milk can partly be compensated for by iron injections, but these are costly, and the effect is not particularly durable. To add adequate amounts of iron orally to the piglets at an early stage is thus a great demand, the problem is to get the piglets to consume this iron in quantities large enough, without disturbing the other gastro-intestinal functions of the animals. Adding to this is the problem that under-weight and anaemic piglets very often refuse to eat additional feed-stuff and thereby the introduction and the consumption of more iron rich feed-stuffs is further delayed. Moreover, the health status of the mother animal is further afflicted by a prolonged sucking.
Different additional feed-stuffs have been proposed to increase palatability and to increase the administration of iron via these. Thus diets based on oat flakes are often a palatable source which the piglets accepts. Oat flakes alone, however, do not provide a balanced feeding status. Moreover, the fytin content makes e.g. the iron resorption more difficult. Additional feed-stuffs based on cereal grains are thus from this point of view unsuitable as carriers of iron preparations.
DESCRIPTION OF THE PRESENT INVENTION
It has now surprisingly been found possible to be able to eliminate these problems by means of the present invention which is characterized in that the starting feed-stuff has a composition which in general resembles the composition of the mother milk with regard to the ratio of casein to whey proteins, and that the starch present is gelatinized and is substantially free of fibers and other mineral and trace substances binding carbohydrate complexes, and that it contains organic, acidifying compounds to maintain a low pH in the stomach.
The content of organic, acidifying compounds to maintain a
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Hans Jungvid Aktiebolag
Penland R. B.
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