Bypass protection for protein and starch in animal feed

A - Human Necessities – 23 – K

Patent

Rate now

  [ 0.00 ] – not rated yet Voters 0   Comments 0

Details

A23K 1/18 (2006.01) A23K 1/06 (2006.01) A23K 1/14 (2006.01) A23K 1/22 (2006.01)

Patent

CA 2669018

To increase the efficiency of utilizing protein, lipid and starch by ruminants, feed and urea- formaldehyde polymer are mixed in quantities suitable for a crosslinking reaction. The mixture is heated at a temperature, moisture content and time sufficient to covalently bond the urea-formaldehyde polymer with the proteins and starches to thereby protect the proteins, starches and contained lipids from degradation by rumen microbes.

Pour accroître le rendement d'utilisation des protéines, lipides et amidons par des ruminants, des aliments et un polymère d'urée-formaldéhyde sont mélangés selon des quantités appropriées pour produire une réaction de réticulation. Le mélange est chauffé à une température suffisante, avec une teneur en humidité et pendant une durée suffisantes pour lier de manière covalente le polymère d'urée-formaldéhyde avec les protéines et amidons, en vue d'empêcher une dégradation des protéines, amidons et lipides du mélange par les micro-organismes du rumen.

LandOfFree

Say what you really think

Search LandOfFree.com for Canadian inventors and patents. Rate them and share your experience with other people.

Rating

Bypass protection for protein and starch in animal feed does not yet have a rating. At this time, there are no reviews or comments for this patent.

If you have personal experience with Bypass protection for protein and starch in animal feed, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Bypass protection for protein and starch in animal feed will most certainly appreciate the feedback.

Rate now

     

Profile ID: LFCA-PAI-O-1456560

  Search
All data on this website is collected from public sources. Our data reflects the most accurate information available at the time of publication.