Methods for enhancing the palatability of compositions for...

Details Methods for enhancing the palatability of compositions for... Methods for enhancing the palatability of compositions for...

A - Human Necessities

23

K

A23K 1/18 (2006.01)

Patent

CA 2592842

Methods for enhancing the palatability of compositions for consumption by an animal by adding a palatability enhancing amount of at least one methionine compound and optional inactive yeast to the compositions. The methionine compound, and optional yeast, is added to the compositions in an amount of at least about 0.01% by weight of the composition on a dry matter basis, generally in amounts of from about 0.01% to about 1.5% by weight of the composition. The compositions containing methionine compound, and optional yeast, are ingested more frequently and at a higher rate by animals, particularly finicky animals or older animals that tend not eat enough food to maintain their health.

L'invention porte sur des procédés visant à renforcer la palatabilité de compositions destinées à la consommation d'un animal, et ceci en ajoutant aux compositions une quantité d'au moins un composé de méthionine renforçant la palatabilité. Le composé de méthionine, et éventuellement une levure, est ajouté dans une quantité comprise entre environ 0,0 1 % en poids de la composition sur une base de matières sèches, et généralement dans des quantité comprises entre environ 0,01 % et environ 1,5 % en poids de la composition. Les compositions contenant le composé de méthionine, et éventuellement la levure, sont ingérées plus fréquemment et à une vitesse supérieure par des animaux, notamment des animaux difficiles ou des animaux plus âgés qui ont tendance à ne pas manger suffisamment d'aliments leur permettant de se maintenir en bonne santé.

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