Holiday feed for ornamental fish

A - Human Necessities – 23 – K

Patent

Rate now

  [ 0.00 ] – not rated yet Voters 0   Comments 0

Details

99/24.2

A23K 1/18 (2006.01) A23K 1/00 (2006.01)

Patent

CA 1325129

Abstract Holiday feed for ornamental fish The present invention provides a holiday fish feed for ornamental fish, which is in the form of an extrudate which is stable in water for a long period of time, is insoluble in water and does not impair the quality of the water, said feed containing, by weight 30 to 50% of crude protein, 5 to 15% of crude fat and 0.5 to 10% of crude fibres with a moisture content of 5 to 15%. The present invention also provides a process for the production of this feed, wherein a mixture by weight of 15 to 35% gluten, 15 to 35% kaolin, 5 to 25% alfalfa meal, 5 to 20% by weight casein, 5 to 20% krill, 1 to 10% soya oil, 2 to 8% cement, 1 to 10% milk protein, 1 to 10% natural rubber and additional vitamins, trace elements, conventional colouring and/or aroma materials and conventional preservatives is extruded by means of a twin-screw conveyor at 200 to 250 r.p.m. and at a temperature of from 50 to 90°C. with the addition of 20 to 40 litres of water per hour at the throughput of 100 to 150 kg./hour to give feed sticks with a length of 10 to 25 mm. and a diameter of 5 to 15 mm.

560398

LandOfFree

Say what you really think

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

Rating

Holiday feed for ornamental fish does not yet have a rating. At this time, there are no reviews or comments for this patent.

If you have personal experience with Holiday feed for ornamental fish, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Holiday feed for ornamental fish will most certainly appreciate the feedback.

Rate now

     

Profile ID: LFCA-PAI-O-1293332

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