This document describes a mineral feed supplement for poultry and livestock. The supplement comprises small, solid granular particles containing an intimate admixture of a normally solid wax-like material, a vegetable meal, and one or more trace minerals. This formulation protects fat-soluble vitamins from being detrimentally affected by the trace minerals when included together in feed. Examples are provided of producing various supplements using different wax and mineral sources, and testing their ability to maintain vitamin D stability over time as well as the digestibility of minerals within the formulation. The supplement was found to greatly improve the stability of vitamins when combined with minerals in feed, and minerals within it were shown to be highly digestible.
The document provides nutrition specifications for Ross 308 broiler chickens across different growth stages. It includes specifications for starter, grower, and finisher feeds for broilers grown to less than 1.9kg, 2.0-2.5kg, and over 3.0kg liveweights. The specifications outline the recommended energy, protein, amino acid, mineral, and vitamin levels for each feed. It notes that the specifications should be adjusted based on local market conditions and provides contact information for nutrition advisors.
Changes in vegetable oil used for commercial fryingDr Asif Ahmad
The study evaluated changes in vegetable oils used for commercial frying of samosa and chicken in Rawalpindi, Pakistan. Physiochemical analysis showed that refractive index and specific gravity were not significantly affected by frying, but acid value, saponification value, peroxide value, free fatty acids, and total polar compounds significantly increased after frying, indicating oil deterioration. Total polar compounds exceeded recommended discard levels of 27% after frying. Lipid profiles also changed significantly, with saturated fatty acid contents generally increasing and unsaturated fatty acid contents decreasing after frying. The degraded oils posed health risks and were unfit for human consumption after excessive commercial frying.
Food Additives in Beverages Needs and Perception-ILSI-AGM-2015-FINALSunil Adsule
This document discusses food additives in beverages. It notes that while additives have benefits like preserving foods and improving nutrition, some public perceptions of additives are negative due to unfamiliar chemical names and a lack of science literacy. Additives are important for food processing and help transform raw foods into stable, enjoyable foods. They are added to beverages for technological purposes like consistency, flavor, color, preservation and nutrition. Common beverage additives include sweeteners, acids, colors, flavors, stabilizers and preservatives. The document advocates that additives have important roles if used properly within regulatory limits.
This document discusses the utilization of whey. It begins with an introduction to whey, describing it as a byproduct of cheese production that contains around half the total solids of milk. It then covers the composition of whey, current trends in its global utilization, and its various nutritional and health benefits. The document outlines different food applications of whey, including in confectionery, beverages, bakery products, infant foods, and sports nutrition. It also discusses industrial uses like whey protein concentrates and isolates. In conclusion, the document emphasizes that whey is nutritious and can be utilized in many value-added food products to reduce environmental pollution.
This document discusses the use of palm kernel cake (PKC) and other oil palm by-products in compound feed for various livestock in Malaysia. It finds that PKC is widely used in feed for beef cattle (up to 80% inclusion), dairy cattle (30-50% inclusion), and poultry (15-25% inclusion). It also discusses the use of other by-products like oil palm fronds and palm press fiber in compound feeds. The recommended levels of PKC in most livestock rations ranges from 30-50%, though higher inclusions may be possible with proper supplementation. Current research is exploring ways to improve the fiber components of PKC to increase its energy availability and suitability for monogastric animals
100% WHEY (LACTOWHEY): Pure Whey Protein Concentrate Sourced from Cows not Tr...IIJSRJournal
This document summarizes research on 100% WHEY (LACTOWHEY), a whey protein concentrate. It is sourced from cows not treated with hormones and contains essential amino acids. The summary discusses:
1) Whey protein contains all essential amino acids and supports muscle repair and growth by increasing lean muscle mass.
2) Studies show whey protein aids recovery after exercise and promotes physical performance through increased muscle protein synthesis and branched chain amino acids.
3) Research also suggests whey protein has antimicrobial properties and can boost immunity, lower risk of some cancers, and support cardiovascular health.
identification of feed stuffs and feed formulationchiremy tipdas
This document provides information on various feed ingredients and feed formulation strategies. It describes energy and protein feed ingredients, mineral and vitamin supplements, and feed additives. It then explains two methods for feed formulation - Pearson's Square Method and Trial and Error Method. Pearson's Square Method can be used to balance a ration for one nutrient using two or more ingredients, while Trial and Error Method involves choosing ingredient amounts to achieve a target crude protein level.
Whey is a byproduct of cheese and paneer production. It can be used to produce various whey-based beverages including fruit-flavored, carbonated, alcoholic, and fermented beverages as well as sports drinks. These beverages are nutritious and provide benefits like increased muscle mass and immune function. Producing whey beverages offers dairy industries a way to utilize whey and avoid waste while providing consumers with new drink options. However, overconsumption of whey beverages may cause issues like kidney problems or fatigue.
The document provides nutrition specifications for Ross 308 broiler chickens across different growth stages. It includes specifications for starter, grower, and finisher feeds for broilers grown to less than 1.9kg, 2.0-2.5kg, and over 3.0kg liveweights. The specifications outline the recommended energy, protein, amino acid, mineral, and vitamin levels for each feed. It notes that the specifications should be adjusted based on local market conditions and provides contact information for nutrition advisors.
Changes in vegetable oil used for commercial fryingDr Asif Ahmad
The study evaluated changes in vegetable oils used for commercial frying of samosa and chicken in Rawalpindi, Pakistan. Physiochemical analysis showed that refractive index and specific gravity were not significantly affected by frying, but acid value, saponification value, peroxide value, free fatty acids, and total polar compounds significantly increased after frying, indicating oil deterioration. Total polar compounds exceeded recommended discard levels of 27% after frying. Lipid profiles also changed significantly, with saturated fatty acid contents generally increasing and unsaturated fatty acid contents decreasing after frying. The degraded oils posed health risks and were unfit for human consumption after excessive commercial frying.
Food Additives in Beverages Needs and Perception-ILSI-AGM-2015-FINALSunil Adsule
This document discusses food additives in beverages. It notes that while additives have benefits like preserving foods and improving nutrition, some public perceptions of additives are negative due to unfamiliar chemical names and a lack of science literacy. Additives are important for food processing and help transform raw foods into stable, enjoyable foods. They are added to beverages for technological purposes like consistency, flavor, color, preservation and nutrition. Common beverage additives include sweeteners, acids, colors, flavors, stabilizers and preservatives. The document advocates that additives have important roles if used properly within regulatory limits.
This document discusses the utilization of whey. It begins with an introduction to whey, describing it as a byproduct of cheese production that contains around half the total solids of milk. It then covers the composition of whey, current trends in its global utilization, and its various nutritional and health benefits. The document outlines different food applications of whey, including in confectionery, beverages, bakery products, infant foods, and sports nutrition. It also discusses industrial uses like whey protein concentrates and isolates. In conclusion, the document emphasizes that whey is nutritious and can be utilized in many value-added food products to reduce environmental pollution.
This document discusses the use of palm kernel cake (PKC) and other oil palm by-products in compound feed for various livestock in Malaysia. It finds that PKC is widely used in feed for beef cattle (up to 80% inclusion), dairy cattle (30-50% inclusion), and poultry (15-25% inclusion). It also discusses the use of other by-products like oil palm fronds and palm press fiber in compound feeds. The recommended levels of PKC in most livestock rations ranges from 30-50%, though higher inclusions may be possible with proper supplementation. Current research is exploring ways to improve the fiber components of PKC to increase its energy availability and suitability for monogastric animals
100% WHEY (LACTOWHEY): Pure Whey Protein Concentrate Sourced from Cows not Tr...IIJSRJournal
This document summarizes research on 100% WHEY (LACTOWHEY), a whey protein concentrate. It is sourced from cows not treated with hormones and contains essential amino acids. The summary discusses:
1) Whey protein contains all essential amino acids and supports muscle repair and growth by increasing lean muscle mass.
2) Studies show whey protein aids recovery after exercise and promotes physical performance through increased muscle protein synthesis and branched chain amino acids.
3) Research also suggests whey protein has antimicrobial properties and can boost immunity, lower risk of some cancers, and support cardiovascular health.
identification of feed stuffs and feed formulationchiremy tipdas
This document provides information on various feed ingredients and feed formulation strategies. It describes energy and protein feed ingredients, mineral and vitamin supplements, and feed additives. It then explains two methods for feed formulation - Pearson's Square Method and Trial and Error Method. Pearson's Square Method can be used to balance a ration for one nutrient using two or more ingredients, while Trial and Error Method involves choosing ingredient amounts to achieve a target crude protein level.
Whey is a byproduct of cheese and paneer production. It can be used to produce various whey-based beverages including fruit-flavored, carbonated, alcoholic, and fermented beverages as well as sports drinks. These beverages are nutritious and provide benefits like increased muscle mass and immune function. Producing whey beverages offers dairy industries a way to utilize whey and avoid waste while providing consumers with new drink options. However, overconsumption of whey beverages may cause issues like kidney problems or fatigue.
This document contains the Codex Standard for milk powders and cream powder. It establishes standards for various milk powders including whole milk powder, partly skimmed milk powder, skimmed milk powder, and cream powder. It defines the scope, describes the products, sets requirements for composition, quality factors, food additives, contaminants, hygiene, labeling, sampling and methods of analysis. The standard aims to protect consumer health, ensure fair practices in trade, and promote coordination of food standards internationally.
Food Industry of Biotechnology involves preparation of different food items that are used as common part of diet throughout the world.The presentation describes the Industrial preparation of Yogurt.
Dr. Jerry Shurson - Assessing Lipid Quality And Effects On Swine Health And P...John Blue
Assessing Lipid Quality And Effects On Swine Health And Performance - Dr. Jerry Shurson, from the 2015 Allen D. Leman Swine Conference, September 19-22, 2015, St. Paul, Minnesota, USA.
More presentations at http://www.swinecast.com/2015-leman-swine-conference-material
Organic, functional, designer & SPF feed production
The market for organic poultry products is strong
and growing. Integrating either small-scale or
large-scale production into your farm system can
be both enjoyable and lucrative.
Feed formulation is the major part of aquaculture.The main objective of feed formulation is to utilize the knowledge of nutrient requirements, locally available feed ingredients and digestive capacity of fish for the development of a nutritionally balanced mixture of feed stuff…
This document discusses three main reasons why humans eat meat: 1) it provides satiety, 2) can be prepared in various ways, and 3) provides nutrients in proportions needed by the human body. It then describes important characteristics of meat for processing, including high water-holding capacity, soluble proteins, and emulsion capacity. Various meat preservation techniques are outlined such as cold storage, dehydration, salting, curing, and smoking. Common materials used in meat processing include salt, sugar, nitrates, phosphates, spices, and binders. Finally, it briefly discusses foodborne diseases from pathogens in contaminated food or water.
The document summarizes key points about cooking methods and chemistry:
- It discusses two methods of tenderizing meat: hanging meat to age and using mechanical or chemical actions like beating or marinating.
- It explains how a pressure cooker works by raising the pressure above atmospheric pressure, increasing the boiling point of water and allowing food to cook faster while retaining more nutrients.
- It identifies starch and protein as major constituents in flour and describes how their structures are altered through processes like gelatinization and denaturation during cooking.
Chemical processes are key to cooking techniques like searing meat, pickling, and baking. Searing meat uses the Maillard reaction between amino acids and sugars to develop flavor. Pickling uses osmosis to draw flavors into meat through water movement across membranes. Baking soda can cause single or double acting reactions - single acting reacts during mixing while double acting also reacts during cooking. Making bread relies on fermentation, where yeast converts sugars into carbon dioxide and alcohol to allow the bread to rise.
This document discusses meat quality and hygiene. It defines meat quality based on composition, appearance, smell, firmness, juiciness, tenderness and flavor. Visual identification of quality meat considers color, marbling and water retention. Smell, firmness, juiciness, tenderness and flavor are also described. Meat hygiene aims to prevent contamination during processing through cleanliness, minimizing growth with temperature control, and reducing microbes with heat treatment. Hazard Analysis and Critical Control Points (HACCP) provides a framework to identify hazards and implement controls at critical points to ensure safety. Good Hygienic Practices (GHP) also guide hygienic meat processing.
The world grain price is increasing day by day and the industry is facing several challenges to produce good quality animal products with reasonable price for consumers. Similarly, the poultry industry in Bangladesh is also fighting with high grain prices to maintain its production with marginal profit. Small and medium poultry farm owners are mainly affected and losing their capital investment in this sector.
Cow ghee is a refined type of clarified butter made from pure cow’s milk that has outstanding health and nutritional properties that older generations recognized and appreciated. Vitamin A, fat-soluble supplements, and omega-3 fatty acids make up this supplement. Ghee is made by simmering butter, which imparts a nutty flavor and a fragrant fragrance.
Read More: https://milkio.co.nz/pure-cow-ghee/
Evaluation of the addition of dry soybean sproutsmaracromero
This document summarizes a research study that evaluated the addition of dry soybean sprouts to enriched beef patties containing soybean oil. The study aimed to investigate how dry soybean sprouts affected the quality characteristics and oxidative stability of the patties during frozen storage. Results showed that adding 1% dry soybean sprouts improved the protein and carbohydrate content of the patties. It also enhanced moisture and oil retention after cooking. Patties with 1% dry soybean sprouts had healthier lipids and lower cooking losses. The sprouts also helped maintain microbiological stability and texture during frozen storage. Therefore, dry soybean sprouts can protect enriched beef patties from lipid oxidation without negatively impacting quality.
This study evaluated the effect of orange oil on broiler growth performance. 400 broiler chicks were fed one of five diets: a control diet, or diets containing 1.5% or 3% orange oil either during the starter phase only or during both phases. Body weight, feed intake, weight gain, and feed conversion ratio were measured. Results showed that broilers fed diets containing 1.5-3% orange oil during both phases had similar performance to the control, while higher levels during only the starter phase improved feed efficiency.
This document discusses feed ingredients and physical characteristics for formulating aquatic feeds. It covers nutrient requirements, practical feed ingredients like fish meal, soybean meal, and grains. It also discusses non-nutrient diet components like toxins, binders, antibiotics, and antioxidants that are considered when formulating complete feeds for fish and shrimp. Optimal particle size, texture and stability in water are important physical characteristics for feed acceptance by different aquatic species.
The International Journal of Engineering and Science (The IJES)theijes
The International Journal of Engineering & Science is aimed at providing a platform for researchers, engineers, scientists, or educators to publish their original research results, to exchange new ideas, to disseminate information in innovative designs, engineering experiences and technological skills. It is also the Journal's objective to promote engineering and technology education. All papers submitted to the Journal will be blind peer-reviewed. Only original articles will be published.
The papers for publication in The International Journal of Engineering& Science are selected through rigorous peer reviews to ensure originality, timeliness, relevance, and readability.
Sponsor Day on animal feeding: Fish nutrition and final product quality. Sus...Irta
Global aquaculture production has grown rapidly due to the availability of affordable aquafeeds. China is the largest producer, accounting for over 60% of global aquaculture. Total aquafeed production has increased over 10-fold since 1995 and is expected to reach 50 million tonnes by 2015 and 70 million tonnes by 2020. While fishmeal and fish oil remain important aquafeed ingredients, several EU-funded projects from 2001-2010 demonstrated that they can be partially or fully replaced by plant ingredients in the diets of species like salmon, sea bream, and sea bass without negatively impacting growth. Further research is still needed to fully understand long-term effects of alternative ingredients on animal health and metabolism.
This document contains a resume for Amira Shane R. Bicalan. It details her education, including degrees in Psychology and Law from Colegio De San Juan De Letran and University of Perpetual Help Laguna. It provides an extensive work history in human resources and recruitment roles spanning from 2013 to present. Responsibilities included recruitment, sourcing candidates, conducting interviews and assessments, and managing talent acquisition. Skills include proficiency in English, Filipino, psychological assessment, and Microsoft Office.
1) The document describes improvements relating to electrical storage apparatus, specifically storage systems for numerical data in binary form using an array of double base transistors.
2) A double base transistor has two base electrodes with a trigger electrode and collector electrode in between. Applying a bias voltage between the base electrodes and a trigger voltage to the trigger electrode can trigger the transistor to store data.
3) The transistors can be arranged in a matrix with rows and columns connected to busbars. Applying trigger pulses simultaneously to a row and column can selectively trigger a transistor at that intersection to store a 1, while other transistors remain off and store a 0. Stored data can then be read out without erasing it.
El documento resume la historia temprana de las máquinas de calcular y las tarjetas perforadas, desde la máquina de calcular de Leibniz en 1670 hasta el uso de tarjetas perforadas por Hollerith para procesar datos del censo de 1890 en Estados Unidos. También define una computadora como una máquina electrónica que puede procesar y almacenar datos a través de la entrada y salida de información.
This document contains the Codex Standard for milk powders and cream powder. It establishes standards for various milk powders including whole milk powder, partly skimmed milk powder, skimmed milk powder, and cream powder. It defines the scope, describes the products, sets requirements for composition, quality factors, food additives, contaminants, hygiene, labeling, sampling and methods of analysis. The standard aims to protect consumer health, ensure fair practices in trade, and promote coordination of food standards internationally.
Food Industry of Biotechnology involves preparation of different food items that are used as common part of diet throughout the world.The presentation describes the Industrial preparation of Yogurt.
Dr. Jerry Shurson - Assessing Lipid Quality And Effects On Swine Health And P...John Blue
Assessing Lipid Quality And Effects On Swine Health And Performance - Dr. Jerry Shurson, from the 2015 Allen D. Leman Swine Conference, September 19-22, 2015, St. Paul, Minnesota, USA.
More presentations at http://www.swinecast.com/2015-leman-swine-conference-material
Organic, functional, designer & SPF feed production
The market for organic poultry products is strong
and growing. Integrating either small-scale or
large-scale production into your farm system can
be both enjoyable and lucrative.
Feed formulation is the major part of aquaculture.The main objective of feed formulation is to utilize the knowledge of nutrient requirements, locally available feed ingredients and digestive capacity of fish for the development of a nutritionally balanced mixture of feed stuff…
This document discusses three main reasons why humans eat meat: 1) it provides satiety, 2) can be prepared in various ways, and 3) provides nutrients in proportions needed by the human body. It then describes important characteristics of meat for processing, including high water-holding capacity, soluble proteins, and emulsion capacity. Various meat preservation techniques are outlined such as cold storage, dehydration, salting, curing, and smoking. Common materials used in meat processing include salt, sugar, nitrates, phosphates, spices, and binders. Finally, it briefly discusses foodborne diseases from pathogens in contaminated food or water.
The document summarizes key points about cooking methods and chemistry:
- It discusses two methods of tenderizing meat: hanging meat to age and using mechanical or chemical actions like beating or marinating.
- It explains how a pressure cooker works by raising the pressure above atmospheric pressure, increasing the boiling point of water and allowing food to cook faster while retaining more nutrients.
- It identifies starch and protein as major constituents in flour and describes how their structures are altered through processes like gelatinization and denaturation during cooking.
Chemical processes are key to cooking techniques like searing meat, pickling, and baking. Searing meat uses the Maillard reaction between amino acids and sugars to develop flavor. Pickling uses osmosis to draw flavors into meat through water movement across membranes. Baking soda can cause single or double acting reactions - single acting reacts during mixing while double acting also reacts during cooking. Making bread relies on fermentation, where yeast converts sugars into carbon dioxide and alcohol to allow the bread to rise.
This document discusses meat quality and hygiene. It defines meat quality based on composition, appearance, smell, firmness, juiciness, tenderness and flavor. Visual identification of quality meat considers color, marbling and water retention. Smell, firmness, juiciness, tenderness and flavor are also described. Meat hygiene aims to prevent contamination during processing through cleanliness, minimizing growth with temperature control, and reducing microbes with heat treatment. Hazard Analysis and Critical Control Points (HACCP) provides a framework to identify hazards and implement controls at critical points to ensure safety. Good Hygienic Practices (GHP) also guide hygienic meat processing.
The world grain price is increasing day by day and the industry is facing several challenges to produce good quality animal products with reasonable price for consumers. Similarly, the poultry industry in Bangladesh is also fighting with high grain prices to maintain its production with marginal profit. Small and medium poultry farm owners are mainly affected and losing their capital investment in this sector.
Cow ghee is a refined type of clarified butter made from pure cow’s milk that has outstanding health and nutritional properties that older generations recognized and appreciated. Vitamin A, fat-soluble supplements, and omega-3 fatty acids make up this supplement. Ghee is made by simmering butter, which imparts a nutty flavor and a fragrant fragrance.
Read More: https://milkio.co.nz/pure-cow-ghee/
Evaluation of the addition of dry soybean sproutsmaracromero
This document summarizes a research study that evaluated the addition of dry soybean sprouts to enriched beef patties containing soybean oil. The study aimed to investigate how dry soybean sprouts affected the quality characteristics and oxidative stability of the patties during frozen storage. Results showed that adding 1% dry soybean sprouts improved the protein and carbohydrate content of the patties. It also enhanced moisture and oil retention after cooking. Patties with 1% dry soybean sprouts had healthier lipids and lower cooking losses. The sprouts also helped maintain microbiological stability and texture during frozen storage. Therefore, dry soybean sprouts can protect enriched beef patties from lipid oxidation without negatively impacting quality.
This study evaluated the effect of orange oil on broiler growth performance. 400 broiler chicks were fed one of five diets: a control diet, or diets containing 1.5% or 3% orange oil either during the starter phase only or during both phases. Body weight, feed intake, weight gain, and feed conversion ratio were measured. Results showed that broilers fed diets containing 1.5-3% orange oil during both phases had similar performance to the control, while higher levels during only the starter phase improved feed efficiency.
This document discusses feed ingredients and physical characteristics for formulating aquatic feeds. It covers nutrient requirements, practical feed ingredients like fish meal, soybean meal, and grains. It also discusses non-nutrient diet components like toxins, binders, antibiotics, and antioxidants that are considered when formulating complete feeds for fish and shrimp. Optimal particle size, texture and stability in water are important physical characteristics for feed acceptance by different aquatic species.
The International Journal of Engineering and Science (The IJES)theijes
The International Journal of Engineering & Science is aimed at providing a platform for researchers, engineers, scientists, or educators to publish their original research results, to exchange new ideas, to disseminate information in innovative designs, engineering experiences and technological skills. It is also the Journal's objective to promote engineering and technology education. All papers submitted to the Journal will be blind peer-reviewed. Only original articles will be published.
The papers for publication in The International Journal of Engineering& Science are selected through rigorous peer reviews to ensure originality, timeliness, relevance, and readability.
Sponsor Day on animal feeding: Fish nutrition and final product quality. Sus...Irta
Global aquaculture production has grown rapidly due to the availability of affordable aquafeeds. China is the largest producer, accounting for over 60% of global aquaculture. Total aquafeed production has increased over 10-fold since 1995 and is expected to reach 50 million tonnes by 2015 and 70 million tonnes by 2020. While fishmeal and fish oil remain important aquafeed ingredients, several EU-funded projects from 2001-2010 demonstrated that they can be partially or fully replaced by plant ingredients in the diets of species like salmon, sea bream, and sea bass without negatively impacting growth. Further research is still needed to fully understand long-term effects of alternative ingredients on animal health and metabolism.
This document contains a resume for Amira Shane R. Bicalan. It details her education, including degrees in Psychology and Law from Colegio De San Juan De Letran and University of Perpetual Help Laguna. It provides an extensive work history in human resources and recruitment roles spanning from 2013 to present. Responsibilities included recruitment, sourcing candidates, conducting interviews and assessments, and managing talent acquisition. Skills include proficiency in English, Filipino, psychological assessment, and Microsoft Office.
1) The document describes improvements relating to electrical storage apparatus, specifically storage systems for numerical data in binary form using an array of double base transistors.
2) A double base transistor has two base electrodes with a trigger electrode and collector electrode in between. Applying a bias voltage between the base electrodes and a trigger voltage to the trigger electrode can trigger the transistor to store data.
3) The transistors can be arranged in a matrix with rows and columns connected to busbars. Applying trigger pulses simultaneously to a row and column can selectively trigger a transistor at that intersection to store a 1, while other transistors remain off and store a 0. Stored data can then be read out without erasing it.
El documento resume la historia temprana de las máquinas de calcular y las tarjetas perforadas, desde la máquina de calcular de Leibniz en 1670 hasta el uso de tarjetas perforadas por Hollerith para procesar datos del censo de 1890 en Estados Unidos. También define una computadora como una máquina electrónica que puede procesar y almacenar datos a través de la entrada y salida de información.
The new owners of Mito, now called Whoepie, wrote a letter to let the previous owner know how he is doing with his new family. Whoepie is a sweet and cheeky boy who loves being around his new owners everywhere they go. His favorite activities include sleeping between his new owners in bed and eating, as well as carrying around a toy cat that is as big as him. The new family is very happy to have Whoepie, who has already become a beloved member of their family.
Animal Feed Ingredients/Raw Materials from Navadhane-Global Agro commodity &...Karthikeyan Dhanushkodi
Animal Feed Ingredients/Raw Materials- All type of raw materials for Poultry Feed, Cattle Feed, Fish Feed, Shrimp Feed and other special Feed-Cereals,Millets and Grains, Cakes and Oil meal, Flour, Feed of animal origin, By-Products and much more.
-All raw materials for Animal Feed
-Oil Cakes and Oil meal: Soybean Meal, Ground Nut de oiled cake, Cotton Seed Meal, Rape seed Meal, Castor Seed Meal, Mustard de Oiled Cake and etc
-Feed of animal origin: Fish Meal, Meat Bone, Silkworm Pupae and etc.
-Cereal and grains, By-products, Minerals and vitamins and Feed additives etc.
We supply all type of raw materials for Poultry Feed, Cattle Feed, Fish Feed, Shrimp Feed and other special Feed-Cereals, Millets and Grains, Cakes and Oil meal, Flour, Feed of animal origin, By-Products and much more.
This document discusses the use of rapeseed meal in animal feed formulations. It provides information on global trends in compound feed production for different livestock that is expected to increase significantly by 2025-26. It then discusses the development of low-erucic acid and low-glucosinolate rapeseed varieties that expanded the use of rapeseed meal in animal feeds. The document outlines the nutritional properties and constraints of different types of rapeseed meals, including solvent-extracted, expeller, and cold-pressed varieties, and how processing methods like heating and dehulling can impact nutritional quality. Potential constraints in using rapeseed meal like glucosinolates, erucic acid, and tannins are also summarized.
Products of Biotechnology, Biotech Products, Agar PowderTM Media
Titan Biotech Limited is manufacturer, suppliers and exporter of good performance of biotech products, peptone powder, agar powder, Products of Biotechnology etc.
This document provides an introduction and table of contents to a handbook on the microbiology of dairy products. The handbook covers topics such as liquid milk products, concentrated and dried milk, cream, butter, cheese, fermented milks, ice cream, and HACCP. It includes information on the initial microflora of different dairy products, how processing affects microflora, potential spoilage issues, pathogenic microorganisms of concern, and relevant food safety regulations. The introduction acknowledges contributions from staff at Leatherhead Food International and provides an overview of the scope and intended use of the handbook.
This document provides an introduction and table of contents to a microbiology handbook on dairy products. It discusses the editor of the handbook, Rhea Fernandes, and acknowledges contributions from others involved in writing and reviewing previous editions. The foreword outlines that the handbook covers the microbiology of different dairy categories and includes information on legislation, HACCP, and pathogen profiles. It is intended to act as a reference for microbiologists and food scientists working in the dairy industry.
The document discusses cattle feed ingredients and their uses. It categorizes feed ingredients according to IS 2052:2009 into grains, grain by-products, oilcakes and meals, tubers and roots, and waste/industrial by-products. It provides the chemical composition and recommended formulae for different types of cattle feed. Compound cattle feed is produced using a balanced mixture of concentrated ingredients as per the animal needs. Damaged grains can be used for cattle, poultry, industrial or manure purposes depending on their quality. The manufacturing process of pelletized cattle feed and BIS specifications for cattle feed are also outlined.
Fish silage is produced by preserving fish or fish waste through the addition of acids or lactic acid bacteria. There are two main types: acid silage produced through the addition of inorganic or organic acids like sulfuric acid or formic acid; and biological silage produced through lactic acid fermentation by bacteria like Lactobacillus plantarum. The fish material is minced and acids or bacteria added, then stored to produce the silage. The acids or lactic acid lower the pH and inhibit spoilage during storage. Fish silage can be stored for over a year and used as animal feed.
Process Development and Optimization of Pearl Millet based Gluten Free Cookie...IRJET Journal
This document summarizes a study on the development and optimization of gluten-free cookies using flour from germinated pearl millet, masoor dal, and sangri pods. Key findings include:
1. Germination increased the protein and micronutrient content and digestibility of pearl millet and masoor dal while decreasing anti-nutrients. Sangri pods are highly nutritious.
2. An optimized cookie recipe was developed using 40% pearl millet flour, 30% masoor dal flour, and 30% sangri pod flour.
3. The cookies were found to be highly nutritious, affordable at Rs. 5 per 100g, and have market potential for c
The document discusses the RUCO (Repurpose Used Cooking Oil) initiative launched by FSSAI and BDAI to collect used cooking oil from food businesses and convert it to biodiesel. It outlines the harmful effects of reusing cooking oil, how polar compounds are created when oil is heated, and regulations introduced by FSSAI limiting reuse. The RUCO app allows restaurants to request pickup of used oil, which is supplied to biodiesel manufacturers. The initiative aims to address improper disposal of used cooking oil and provide a feasible feedstock for biodiesel production.
this is presentation on vitamin a production by the microorganism various microorganism produced vitamin a commercially by which we can obtain it easily and produced industrial application. what are the vitamin a classification and production
This document discusses food allergens and their management. It defines a food allergen as a usually harmless protein that can trigger an immune response leading to an allergic reaction. The top 9 major food allergens are identified as wheat, milk, eggs, peanuts, tree nuts, soybeans, fish, crustacean shellfish, and sulfites. Proper controls and procedures must be implemented across raw material storage, production scheduling, cleaning, and other areas to prevent cross-contact of allergens. Training and clear labeling of products and ingredients are also important to manage food allergens.
This document discusses food allergens and their management. It defines a food allergen as a usually harmless protein that can trigger an immune response leading to an allergic reaction. The top 9 major food allergens are identified as wheat, milk, eggs, peanuts, tree nuts, soybeans, fish, crustacean shellfish, and sulfites. Proper management of allergens involves identifying allergens in raw materials, dedicated storage, production scheduling to minimize cross-contamination, thorough cleaning practices, clear labeling, staff training, and other control procedures. The company discussed has assessed allergens, stores them separately, labels packaging materials, and developed procedures and training to manage food allergens.
Starch, Different components of starch, structure of Different starches, Amylose and Amylopectin, applications of starch, Environmental benefits of starch.
This document discusses the potential for oil seed crops like sunflower and oil seed rape (OSR) to replace soy in organic poultry feed in the UK. Sunflower meal has good nutritional properties for poultry like adequate levels of sulfur-containing amino acids. Both sunflower and certain OSR varieties can make useful contributions to organic poultry rations. However, UK production of OSR is currently very small and limited by agronomic and economic factors. Sunflower has more potential as it grows well in parts of southern England and Wales and is easier to produce organically in the UK climate than OSR.
This document discusses waste treatment from food industries. It describes the different types of liquid and solid wastes generated, including wastewater with high BOD, FOG, and SS levels. It outlines treatment systems for food processing wastewater, including anaerobic digestion. For solid wastes, it discusses options like feedstuff use, composting, biogas production, and recycling of containers. It also addresses hazardous wastes if food becomes accidentally contaminated, and concludes that self-sufficiency in food production is important for sustainable waste management.
2. Recovery & Recycling
The Recovery & Recycling model makes production and
consumption systems in which everything that used to be
considered waste is revived for other uses.
Different strains of Microalgae suitable for biodiesel production 1Velentina Das
1. The document discusses 8 different microalgae strains suitable for biodiesel production: Botryococcus braunii, Chlorella species, Scenedesmus species, Dunaliella sp., Chlamydomonas sp., Spirulina sp., Selenastrum sp., and Desmodesmus sp.
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1. * GB780022 (A)
Description: GB780022 (A) ? 1957-07-31
Improvements in or relating to feed supplements
Description of GB780022 (A)
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The EPO does not accept any responsibility for the accuracy of data
and information originating from other authorities than the EPO; in
particular, the EPO does not guarantee that they are complete,
up-to-date or fit for specific purposes.
PATENT SPECIFICATION
780M22 Date of Application and filing Complete Specification: March
15, 1955.
No. 7593/55.
Application made in United States of America on April 2, 1954.
Complete Specification Published: July 31, 1957.
Index at acceptance:-Classes 5(2), J(2; 3C); 49, BIC; and 81(1), B(3;
4: 6).
International Classification:-A23d, k. A61k.
COMPLETE SPECIFICATION
Improvements in or relating to Feed Supplements We, Nopco CHEMICAL
COMPANY, a Corporation duly authorised and existing under and by
virtue of the Laws of the State of New Jersey, United States of
America, of First and Essex Streets, Harrison, New Jersey, United
States of America, do hereby declare the invention, for which we pray
that a patent may be granted to us, and the method by which it is to
be performed, to be particularly described in and by the following
statement:-
This invention relates to supplements of socalled trace minerals which
are suitable for addition to fat-soluble vitamin-containing
supplements for poultry and livestock feeds.
It is common practice in the poultry and livestock feed field to add
2. various minerals to poultry and livestock feeds. For example many such
feeds have mineral supplements added to them which are mixtures of
materials such as limestone, steamed bone meal, dicalcium phosphate
and salt. Such mineral materials are added to poultry and livestock
feeds in amounts which are comparatively large as compared to the
amounts of so-called trace minerals which are added to such feeds. The
trace minerals most frequently added to feeds are compounds of
manganese, copper, iron, cobalt and iodine. Supplementary amounts of
these trace minerals are usually considered to be necessary for swine
and cattle, and all of them, with the exception of cobalt, are
considered to be necessary additions for poultry feeds.
It is also common practice to supplement poultry and livestock feeds
with fat-soluble vitamins and particularly with vitamins A and D. In
many cases feed manufacturers desire to purchase supplements for
addition to their feeds which supplements contain both fatsoluble
vitamins and minerals, and this is particularly true as far as the
trace minerals are concerned.
Most minerals have a very detrimental effect on vitamins A and D and
other fat-soluble vitamins such as vitamin E particularly in the types
of vitamin and mineral supplements which the feed manufacturers desire
to use [Price 3s. 6d.] fice 42 e since in such supplements the
concentration of the minerals is of course considerably higher than in
the finished feed product. The trace minerals are particularly
destructive of the fatsoluble vitamins, especially vitamin D.
Vitamin A is quite susceptible to destruction by oxidation even if
minerals are not present though minerals do accelerate the oxidation
of vitamin A and, as pointed out above, vitamin D is quite susceptible
to destruction when exposed to various minerals. Many attempts have
been made in the past to prepare fat-soluble vitamin products which
are resistant to oxidative destruction but in most cases such attempts
have not been too successful. For instance fat-soluble vitamin
supplements which are very resistant to destruction by the oxidising
influences of the atmosphere have been prepared by admixing at
elevated temperatures a fat-soluble vitamin-containing material, a
normally solid wax-like material having a melting point of at least
about 450 C., an edible antioxidant, and a vegetable flour. This
mixture is then formed into a multiplicity of small, solid spheroidal
particles. The fat-soluble vitamins in these products are extremely
resistant to the oxidising influences of the atmosphere and are
extremely resistant to the destructive action of most mineral
mixtures. It has been found, however, that the vitamin D in such
products is sometimes detrimentally affected by the trace minerals
particularly when the trace minerals are present with the vitamin
Dcontaining products in a relatively high concentration.
3. It is the object of this invention to provide trace minerals in a form
in which they will be readily digestible by poultry and by livestock
but will not detrimentally affect the stability of any fat-soluble
vitamins with which they may be associated.
According to the present invention a mineral feed supplement comprises
a multiplicity of small, solid granular particles, the majority of
such particles being of a size such that they will pass through a 16
mesh screen but will be retained on a 60 mesh screen, each solid
9/i.+Q as particle being an intimate admixture of (1) a normally solid
wax-like material having a melting point of at least 98 F. (37' C.),
(2) a vegetable meal and (3) a trace mineral or trace minerals
considered necessary for normal nutrition.
The screen sizes specified herein refer to the United States Standard
Sieve Series.
The term " normally solid wax-like material" is used herein to connote
glycerides, other fatty acid esters, free fatty acids, vegetable
waxes, mineral waxes and similar materials or mixtures of such
materials which have a melting point of 98 F. (370 C.) or above. Among
such materials are hydrogenated fats and oils such as hydrogenated
coconut oil, hydrogenated cottonseed oil, hydrogenated peanut oil,
hydrogenated soyabean oil and hydrogenated fish oils, fatty acids such
as stearic acid; mineral waxes such as the various petroleum waxes,
vegetable waxes such as carnauba wax, candelilla wax, ouricury wax;
and animal waxes such as beeswax.
Among the vegetable meals which can be employed are soyabean meal,
maize germ meal, cottonseed meal, linseed meal, wheat germ meal, maize
meal, alfalfa leaf meal, wheat bran, rice bran, oatmeal and peanut
meal. Preferably the majority of the particles of the vegetable meal
used should pass through a 20 mesh screen.
Any trace mineral which it is desired to incorporate in the finished
poultry or livestock feed may be used in preparing the products of the
invention. As pointed out above, the most common trace minerals which
are added to such feeds are compounds of manganese, copper, iron,
cobalt and iodine.
In preparing the products of the invention, the normally solid waxlike
material which is to be used is heated until it is in a completely
liauid state. Thereafter the trace mineral or minerals and the
vegetable meal are added to the wax-like material with efficient
stirring in order to get a uniform mixture of the minerals in the
product. The trace minerals are added to the normally solid wax-like
material prior to the addition of the vegetable meal although, if
desired, the order of addition can be reversed. After thorough mixing
of the ingredients has been completed, the product is allowed to cool
slowly while efficient stirring is continued. The product which is
4. obtained is a granular meal free from dustiness with a majority of the
Darticles passing through a 16 mesh screen and being retained on a 60
mesh screen.
The relative proportions of the three ingredients of the product can
vary somewhat. Preferablv the trace minerals make up from 300,% to
700% by weight of the product, the normally solid wax-like material
preferably makes up from 10% to 20% by weight of the product and the
vegetable meal preferably makes up from 20, to 50%A by wreight of the
product.
Trace mineral supplements prepared in the above manner are readily
digestible yet the trace minerals contained therein have very much
less destructive action on fat-soluble vitamins.
Certain specific examples (Examples II-X) will now be described by way
of illustration as to how the invention may be performed, preceded by
an example (Example I) of a known trace mineral mixture for
comparison. In the examples all parts are expressed by weight.
EXAMPLE I.
A trace mineral mixture of the type commonly employed for adding such
minerals to poultry and animal feeds was prepared by mixing together:
Managanous oxide 61.98 parts Cupric hydroxide 2.236 Red iron oxide
34.19,, Stabilised potassium iodide (90%;. potassium iodide and 10%
calcium stearate) 1.278 Cobalt carbonate 0.3195,, The resulting
mixture was a very fine powder.
This product represents the usual types of trace mineral mixtures used
in adding such minerals to poultry and animal feeds and does not
embody the present invention.
EXAMPLE II.
A product embodying the present invention 95 was prepared by melting
8.5 parts of microcrystalline wax having a melting point of 1700 F.
(77 C.) and then adding to the melted wax parts of the product of
Example I and thoroughly mixing these two ingredients with 100
efficient stirring and thereafter, while this mixture was kept above
170 F. (77 C.), 16 parts of soyabean meal were added thereto with
efficient stirring. Thereafter the mixture of the three ingredients
was removed from the source 105 of heat and allowed to cool slowly
while stirring of the mixture was continued. The resulting product
embodying the invention was a granular meal which was free of
dustiness and the majority of the particles of which passed 110
through a 16 mesh screen but were retained on a 60 mesh screen.
EXAMPLE III.
Another product embodying the invention was prepared in the same
manner as the product of Example II except that the microcrystalline
wax which was employed had a melting point of 190 F. (880C.).
EXAMPLE IV
5. Another product embodying the invention was prepared in the same
manner as in Example II except that the microcrystalline wax was
replaced by completely hydrogenated soyabean oil.
EXAMPLE V.
Still another product embodying the inven780,022 38.2 g. of a calcium
pantothenate premix containing 12.5% d-calcium pantothenate in a
carrier of solvent-extracted rice bran meal 1540 g. of a choline
chloride premix containing 25% choline chloride on a carrier of corn
distiller's dried grains 4.13 g. of 80% procaine penicillin on a
carrier of Fuller's Earth 187.5 g. of a crude fermentation product
containing 16 mg. of vitamin By, per pound 2370 g. of
solvent-extracted rice bran meal.
Each of the products of Examples I to IV was combined with a portion
of the vitaminantibiotic premix and with a Vitamin D, product by
admixing at elevated temperature a material containing Vitamin D,, a
normally solid wax-like material having a melting point of at least
450 C., an edible antioxidant, and a vegetable flour, and forming the
mixture into a multiplicity of small, solid spheroidal particles. This
vitamin D. product was guaranteed to contain 15,000 I.C.
(International Chick) units of vitamin D, per gram. The actual vitamin
D, content of this product was in excess of this amount by 30% since
it is the custom of manufacturers to supply approximately this excess
of vitamin D, in such products. The five compositions prepared in this
manner, labelled "Product A" to " Product E," contained the following
proportions by weight of the materials shown:
tion was prepared as in Example II except that the microcrystalline
wax was replaced with crude scale wax (a crude paraffin wax).
EXAMPLE VI.
In this Example the effect of the mineral mixtures of Examples I to V
inclusive, on the stability of fat-soluble vitamins was determined by
preparing vitamin-mineral supplements in the form in which they would
be used by the commercial feed manufacturer and then testing the
stability of the vitamin D, in such vitamin-mineral mixtures under
rigorous test conditions.
In carrying out this test a vitamin-antibiotic premix was prepared
containing the following:
146 g. of a vitamin A-containing product prepared by admixing at
elevated temperature a material containing Vitamin A, a normally solid
wax-like material having a melting point of at least 450 C., an edible
antioxidant (butylated hydroxy anisole with lecithin as a synergist),
and a vegetable flour, and forming the mixture into a multiplicity of
small solid spheroidal particles which contained 10,000 U.S.P. (United
States Pharmacopoeia) units of vitamin A per gram 26.25 g. of a
riboflavin premix containing grams of riboflavin per pound in a
6. soyabean meal carrier 79.3 g. of a premix containing 25% niacin in a
carrier of solvent-extracted rice bran meal Ingredient Product Product
Product Product Product Multivitamin antibiotic premix Vitamin D3
product Mineral product of Example I
Mineral product of Example II
Mineral product of Example III Mineral product of Example IV
A B 175.7 175.7 4.42 C D E 175.7 175.7 175.7 4.42 4.42 4.42 4.42 6.15
- 10.46 -- 10.46 - - - 10.46 Mineral product of Example V
Solvent-extracted rice bran meal - 10.46 13.55 9.24 9.24 9.24 9.24 The
only essential difference between these five mixtures was the fact
that the trace minerals in Product A were in their original powdered
form whereas those present in Products B, C, D and E were the mineral
supplements embodying the invention. All five products contained the
same amounts of the trace minerals.
The five products were all prepared to contain 150,000 I.C. units of
vitamin D, per 90 pound based upon the guarantee for the vitamin D,
product. Samples of all five were stored 60780,022 at 98' F. (37 C.)
and portions were removed for vitamin D assay after 11 months and 3
months at this temperature. The assays were conducted biologically
employing the rat, according to the U.S.P. Procedure. The results are
summarized in the table below:
Vitamin D, found, I.C. Units per pound After 1- Months After 3 Months
at 98'F (373C) at 980F (370C) Product A Product B Product C Product D
Product E Very much less than 150,000 150,000 150,000 150,000 150,000
150,000 150,000 150,000 150,000 These data illustrate the greatly
improved stability of vitamin D, in the multivitaminantibiotic trace
mineral mixes due to the treatment of the finely divided trace
minerals in accordance with the invention. In the case of Product A
after storage for 11 months at 98' F. (37 C.), the biological assay
showed an average healing of 1.5 as compared with a healing of 4.8 for
a group of rats receiving the theoretical dosage of vitamin D
equivalent to the amount that should have been present if no
destruction of vitamin D had occurred in Product A. This indicates a
loss of a considerable portion of the vitamin D present originally and
in fact that product could not have contained more than 75,000 I.C.
units per pound at the end of the 1. months storage period.
EXAMPLE VII.
In order to test the digestibility of the mineral supplements
embodying the invention, a tracer technique was employed. Two
watersoluble vitamins, thiamine and riboflavin, were employed as the
tracers. These were finely divided powders which were mixed with the
trace minerals prior to incorporating the minerals in a product
embodying the invention.
The mineral supplement containing these two vitamins was then
7. administered orally in gelatine capsules to five human subjects and
the urinary excretion of thiamine and riboflavin measured and compared
with the excretion obtained after dosage with equivalent amounts of
the two vitamins taken in unprotected form in the same manner. This
technique for measuring digestibility has been used in a considerable
number of similar applications and has been described in the chemical
literature (see "Physiological Availability of the Vitamins i by Oser,
Melnick and Hochberg, Analytical Edition, Industrial and Engineering
55 Chemistry, Vol. 17, page 405, July 15, 1945).
The details of the test are described below:
The following composition was prepared:
Ingredients Product of Example I 35.00 g.
Microcrystalline wax (m.p. 1 b0, F.). 10.67, Soyabean oil meal 16.00,,
Riboflavin 4.47,, Thiamine hydrochloride 4.47,, Process The wax was
melted and the minerals and vitamins added with stirring. While the
mixture was kept hot, the soyabean meal was incorporated and the total
blend allowed to cool with stirring. The final product was similar in
appearance to the products of Examples II to V. It contained
additional wax so that the ratio of the total amount of wax to the sum
of the minerals and vitamins was the same as in the products of
Examples II to V.
Each human subject in the biological assay ingested 0.1457 g. of this
product containing mg. of thiamine hydrochloride and 10 mg.
of riboflavin.
The principle of this biological assay is based upon the fact that
normal human subjects, free of vitamin deficiencies, and ingesting a
standardized diet, excrete a certain normal low level of the
water-soluble vitamins in their urine.
When an additional dose of the vitamin is fed in a standardized
manner, a certain relatively fixed fraction of the additional dose is
also excreted in the urine during the subsequent 24 hour period. In
the digestibility tests described here, the normal daily excretion
without extra vitamins is established. This is called the basal. The
24 hour excretion is also determined after the administration 10 mg.
of thiamine and 10 mg. of riboflavin mixed with soya flour and placed
in a readily soluble gelatine capsule.
Finally the excretion is measured following the administration of an
equivalent amount of the two vitamins in the form of a product whose
digestibility is to be determined. The urinary excretion of the five
subjects used in this investigation under each of these three
conditions is summarized in the table below:
780,022 7so80,622 URINARY EXCRETION OF WATER-SOLUBLE VITAMINS, MG. PER
24 HRS.
THIAMINE Subject Basal After ingesting vitamins in soya flour After
8. ingesting vitamins in product of present invention 1 0.20 1.08 1.77 2
0.16 0.66 1.63 3 0.22 1.01 0.97 4 0.22 1.63 1.23 0.27 1.06 1.27
Average 0.22 1.09 1.37 RIBOFLAVIN After ingesting After ingesting
vitamins in soya vitamins in product Subject Basal flour of present
invention 1 1.17 6.00 7.05 2 0.78 5.20 6.97 3 1.01 5.56 3.84 4 0.67
5.36 5.10 0.96 5.56 5.79 Average 0.92 5.54 5.75 The degree of
availability can be calculated for each vitamin separately by
subtracting the basal excretion from that obtained after each test
dose, and then dividing the difference for the treated vitamins by the
difference for the untreated vitamins and multiplying by 100 as
illustrated below:
1.09 - 0.22=0.87 1.37 - 0.22 1.15 1.15 - x 100= 132% availability of
thiamine 0.87 5.54 - 0.92=4.62 5.75 - 0.92 = 4.83 4.83 - x 100=105%
availability of riboflavin 4.62 These calculations show a vitamin
availability of 132% for thiamine and 105% for riboflavin. In the case
of thiamine, it is not uncommon to find between 120 and 140%
availability when testing coated vitamins since the coating appears to
exert a protective effect in the gastro-intestinal tract.
It is well recognized that the digestive tracts of poultry and
livestock are more efficient than the digestive tract of man.
Therefore since the products embodying the invention contain the
minerals in a form completely available to man, the minerals in such
products are also completely available to poultry and livestock.
EXAMPLE VIII.
Another product embodying the invention was prepared in the same
manner as the product of Example II except that the soyabean meal was
thoroughly admixed with the heated microcrystalline wax and thereafter
the trace minerals were added to the liquid mixture of the wax and the
soyabean meal.
EXAMPLE IX.
The product of Example VIII was shown to be very effective for adding
trace minerals to vitamin supplements by mixing that product with a
multivitamin-antibiotic mixture similar to that described in Example
VI except that vitamninD2 was substituted for the vitamin D, used in
Example VI and except that chlortetracycline hydrochloride was
substituted for procaine penicillin. Also the level of fortification
of this mix with vitamin D2 was at a guaranteed level of 300,000
U.S.P. units of vitamin D, per pound with an actual level of 375,000
U.S.P. units of vitamin D, per pound.
The levels of other vitamins in this mix also differed somewhat from
that of Example VI.
A comparable stability test was carried out on two
multivitamin-antibiotic-trace mineral mixtures prepared in this manner
using in one case as the source of trace minerals the product
9. embodying the invention referred to in Example VIII and in the other
case the standard trace mineal mixture of Example I. After storage for
one month at 98 F. (370 C.) the product prepared using the trace
mineral mixture of Example I showed no antirachitic activity whatever
for rats at a testing level ot 300,000 U.S.P. units per pound. This
means that the product after one month storage could not contain any
more than one-fourth of its intended potency of 300,000 units per
pound.
The product prepared using the mineral mixture embodying the invention
as illustrated in Example VIII was stored for three months at 98 F.
(370 C.). The potency of the product was tested at a level of 300,000
units per pound at the end of 12 months and at the end of the 3 month
period. In both cases it was found that the product prepared using the
mineral mixture of Example VIII contained the guaranteed 300,000 units
per pound. It is apparent that the stabilized mineral mixtures
embodying the invention have very greatly improved compatibility with
fat-soluble vitamins even under very rigorous conditions.
In this example and in Example VI the stability of vitamin A was not
determined since it is well recognised that vitamin D. and vitamin D,
are much more sensitive to destruction by trace minerals than is
vitamin A.
EXAMPLE X.
A product embodying the invention was prepared in the same manner as
the product of Example II except that the microcrystalline wax was
replaced with beeswax and the amounts of the three ingredients used
were 5 parts of beeswax, 15 parts of the product of Example I and 10
parts of soyabean meal. The resulting product was very similar in
appearance to the products of Examples II to V and Example VIII and
had the same excellent characteristics as those products.
In addition to being highly useful for adding trace minerals to
fat-soluble vitamincontaining materials, the products of the invention
are highly useful for adding trace minerals to any feed or other
material which contains a fatty material. It is well known that trace
minerals normally have a tendency to catalyze the development of
rancidity in fatty materials. However such is not the case with the
products of the invention.
Although the products of the invention find their biggest use in
adding trace minerals to poultry and livestock feeds, they are also
highly useful for adding trace minerals to pharmaceutical products and
to human foods, particularly if such products or foods contain any
fatsoluble vitamins or any fatty material subject to rancidity.
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