Heme supplement and method of using same

Details Heme supplement and method of using same Heme supplement and method of using same

2002-02-01

2004-06-15

Sayala, C. (Department: 1761)

Food or edible material: processes, compositions, and products

Treatment of live animal

C426S647000, C426S657000, C426S805000, C426S807000

Reexamination Certificate

active

06749872

ABSTRACT:

FIELD OF THE INVENTION
This invention relates to the manufacture and use of a novel heme supplement for livestock.
BACKGROUND OF THE INVENTION
The ultimate goal in commercial pork production is to efficiently produce a high quality pork. Efficiency in production is closely related to profitability, i.e. to maximize the difference between the value of the pork (quantity and meat quality) and costs of production (feed, capital, labor, and services).
Feed intake is closely related to growth rate, feed conversion, carcass value and, thus, profitability. Feed intake is affected by a whole range of factors, associated with the animal, such as body weight, sex, and genotype. Feed intake is also affected by the content of the feed (energy density, large nutrient imbalances, freshness, presence of toxins, processing), and various environmental factors.
It is important to develop a feeding program where the animal's requirements for nutrients are closely met for two primary reasons. First, underfeeding of nutrients will reduce animal performance, carcass value, and profitability. Second, overfeeding of nutrients will unnecessarily increase feeding cost and will not result in any improvement in animal performance. Diets should thus be formulated to meet the unique requirements of various groups of pigs managed under various conditions.
Types of nutrients that should be contained in the animal's diet include protein, energy, minerals, vitamins, and water. A properly formulated diet contains the amount of each nutrient needed for efficient growth, milk production, pregnancy, or maintenance.
With respect to protein, the animals' diet must include a sufficient amount to supply the necessary amino acids. Synthetic lysine, methionine, threonine, and tryptophan are common ingredients in swine diets.
The energy in a swine diet is a major factor in all body functions. Metabolizable energy (ME) is the portion of the total energy content (gross energy) that is available for these functions. Pigs use carbohydrates (starch), fat, and protein to meet their ME requirement.
Minerals are also of high importance in swine diets, and are classified as macro- or micro-minerals. Macro-minerals include calcium, phosphorus, and salt while micro-minerals include iron, zinc, copper, manganese, iodine, and selenium. Pigs require other minerals, but their levels are usually high enough in typical feed ingredients.
Fat-soluble vitamins required in swine diets are vitamins A, D, E, and K. Water-soluble vitamins required in swine diets include riboflavin, niacin, pantothenic acid, choline, and vitamin B12. All classes of swine require other vitamins, but the levels in common feedstuffs are generally adequate.
Several common feed ingredients do not fit any of the above-referenced groups, but are still important. Whey is a by-product from milk processing used in diets for young pigs. Dried whole whey contains over 60 percent lactose. Also, lactose is an excellent source of energy for pigs after weaning. In addition, fat is often used to increase the energy content of swine feed. Animal fat contains more than twice as much energy as corn.
Another issue related to feeding which has great economic implications is the effect on carcass lean-to-fat ratios. With greater adoption of carcass value-based buying systems, producers are being heavily docked for below average lean percentages and rewarded for leaner animals. Some packers are calling for producers to change their diets, especially to remove added fat, in order to reduce carcass fat. Any such decision is necessarily based on the net effects of reduced dietary fat on growth, feed costs per pound of gain and sale price.
The amount and quality of feed which pigs consume depends largely upon the animal's stage of life. For instance, young pigs need to have fresh food available to them ad libitum. Weaning pigs have a small stomach which limits the amount they can eat, and therefore require a high quality diet.
Pigs weighing 40 to 125 pounds (18.2 to 56.8 kg) and/or about nine weeks of age are referred to as growing pigs. Most pigs, depending on genotype, can be fed ad libitum to this age or weight. From 125 pounds (56.8 kg) to market weight (about 230 pounds, or 104.5 kg) pigs are referred to as finishing pigs. As a pig grows, the total amount of dietary protein it needs each day also increases. Pigs should be switched from the grower (nutrient dense/more protein) to the finisher (less dense) diet when they weigh about 125 pounds (56.8 kg).
The finishing stage of feed consumption offers the greatest opportunity for improving feed efficiency and savings. The major feeding decisions involve selecting the most economical energy sources and matching nutrient content with actual feed intake and genetic potential for lean growth. The goal is to reduce feed costs per pound of gain while maintaining rapid daily gains and acceptable carcass quality.
In growing pigs, up to approximately 110 pounds (50 kg) live body weight, energy intake generally limits lean growth. In these pigs, the daily energy intake should be maximized. In contrast, finishing pigs, especially those with medium or unimproved lean growth potentials and consuming large quantities of feed, consume more energy than what is required for lean growth. In these pigs excessive body fat is deposited and as a result, carcass value is reduced. In finishing pigs with unimproved or average lean growth potentials, carcass value and feed efficiency can be improved by restricting the daily energy intake.
An obvious means of restricting the daily energy intake of finishing pigs and other livestock is to physically restrict the amount of feed consumed by the animals. This method presents difficulties, however, due to the time and expense required in monitoring each animal's feed consumption. There is also the risk that the animal will fail to consume the requisite amount of nutrients.
The addition of fat to finisher diets reduces the pounds of feed consumed per day. However, while adding fat to the animals' diets improves feed conversion, it often results in increased backfat.
Increasing the amount of protein in the diet reduces the amount of feed required per pound of gain. However, the addition of protein to the diet substantially increases the cost of the animal feed.
It is therefore an object of the present invention to provide a means of economically limiting the average daily gain and average daily feed intake of finishing pigs and other livestock.
A further object of the invention is to provide a means of limiting the average daily gain and average daily feed intake of finishing pigs and other livestock while providing the animal an ad libitum diet.
A further object of the invention is to provide a means of limiting the average daily gain and average daily feed intake of finishing pigs and other livestock which provides a healthy diet for the animal with the requisite amount of vitamins and nutrients.
A further object of the invention is to provide a means of limiting the average daily gain and average daily feed intake of finishing pigs and other livestock which is economical and easy to use.
Still a further object of the invention is to provide a means of limiting the average daily gain and average daily feed intake of finishing pigs and other livestock which provides a low percentage of carcass fat and a relatively high lean percentage.
It is yet a further object of the invention to provide a means of limiting the average daily gain and average daily feed intake of finishing pigs and other livestock which provides the animals the requisite levels of nutrients and energy requirements.
It is still a further object of the invention to provide a means of improving meat color and reducing drip loss during cooking of the meat of finishing pigs and other livestock.
These and other objectives will become clear from the following detailed description of the invention.
SUMMARY OF THE INVENTION
This invention provides for the first time a heme-containing animal supplement that limits the average daily

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