PROCESS FOR MAKING FORTIFIED OILSEED ANIMAL FEED

A process is provided for fortifying oilseeds for consumption by animals, comprising heat treating the oilseeds; steeping the oilseeds at a temperature of about 210° F. to about 300° F.; and treating the oilseeds with a composition while they are at a temperature of about 100° F. to about 230° F. The composition comprises at least one dietary factor and a penetrant. The dietary factor position preferably comprises at least one of an amino acid, a nitrogen source, a vitamin, a mineral, protein and a medicament, and the penetrant preferably comprises a surfactant, such as a saponin.

DETAILED DESCRIPTION OF THE INVENTION

A better understanding of the present invention and its objects and advantages will become apparent to those skilled in this art from the following detailed description, wherein there is described only the preferred embodiment of the invention, simply by way of illustration of the best mode contemplated for carrying out the invention. As will be realized, the invention is capable of modifications in various obvious respects, all without departing from the scope and spirit of the invention. Accordingly, the description should be regarded as illustrative in nature and not as restrictive.

The present invention relates to fortified animal feed and the associated fortification process. The animal feed is preferably substantially comprised of oilseeds, such as soybeans, sunflower seed, cottonseed, rapeseed, flaxseed, linseed, peanuts and the like. According to a more preferred embodiment, the animal feed is comprised of soybeans.

An embodiment of the invention is shown inFIG. 1, where there is illustrated a flow chart outlining an exemplary process for making fortified animal feed. An optional first step2in the process involves preparing and cleaning the oilseed. The cleaning step2is typically required if the animal feed is particularly soiled, and often includes cleaning any loose debris, such as dirt, dust and stones, removing husks or seed coats from the seeds and separating the seeds from the chaff. On a small-scale, the preparation and cleaning of the raw material can be done manually, such as by winnowing, but typically, this step2is handled by machinery that is known in the art.

A second optional step4in the process involves preheating the oilseeds prior to the ultimate heat treatment step6. The preheating step4slowly increases the temperature of the oilseeds. The gradual increase in temperature that comprises the heat pretreatment step4may be gentler on the integrity of the oilseeds. A preheating step4is preferred with respect to the finished product i.e. the animal feed, as the preheating4will place the oilseeds at a substantially uniform temperature prior to undergoing further heat treatment6, thereby accelerating the cooking step and providing a level of homogeneity to the animal feed. In one embodiment, the animal feed is heated to a temperature of between at least about 0° F. to about 100° F. during the heat pretreatment step4, however, any increase in temperature that preferably normalizes the temperature of the batch of oilseeds prior to heat treatment is contemplated. The heat pretreatment4can occur from anywhere from5minutes to30minutes, or as long as is required to normalize the temperature of the oilseeds at an elevated level prior to the heat treatment6.

The heat for the heat pretreatment step4can be generated through an independent heat source, such as burners, that are primarily purposed for the heat pretreatment step4. Alternatively, the heat may be derived from heat that is diverted away from that which is generated during the heat treatment step6.

A heat treatment step6is typically required if the goal of the oilseed processing is to produce animal feed, as heat treatment in general, which may include the heat pretreatment step4, heat treatment6and steeping8, aids in providing a homogeneous product where the antinutritional factors have been reduced to a more desirable level and the bypass protein level of the animal feed is elevated. Therefore, any form of heat treatment6that addresses these elements is contemplated within the scope of this process.

Among the various forms of heat treatment, the factors which may vary from one process to another are length of exposure time, temperature, pressure, humidity, exposed surface, oilseed particle size and type of energy used, but ultimately, the heat treatment step primarily uses heat energy to, among other things, inactivate the antinutritional factors. An additional benefit typically achieved with a heat treatment step6is an increase in available energy and improved digestibility for the animal, thought to be due to the gelatinisation of starch molecules in the oilseeds. The heat treatment step6also reduces the initial moisture of the oilseed.

The mode of the heat treatment step6, and specifically how the heat is applied to the oilseeds should not be considered limiting, and can be performed by any food stuff heat treatment technique known in the art, and also by any method capable of applying heat to the oilseed. For example, the heat treatment6of the oilseeds can be accomplished through roasting, fluidized bed models, cascade roasting, jet-sploding, micronizing and microwave treatments.

In one embodiment, the temperature of the oilseeds reaches at least between about 200° F. and about 300° F. during the heat treatment step6, although higher temperatures, such as those routinely used during the heat treatment of oilseeds in the art are also contemplated. Preferably, the internal temperature of the oilseeds reaching between at least about 190° F. to about 215° F., but this will vary depending upon such factors as the type of heat treatment6that is applied, type of oilseed, moisture content of the oilseed, etc.

Following the heating treatment step6, the oilseeds are allowed to steep8, which continues the cooking procedure by using the residual heat of the oilseeds. Steeping is believed to increase protein denaturation, optimize digestibility, reduce the initial moisture content of the oilseed and enhance starch granule production. In one embodiment, the oilseeds are transferred from the heat treatment location to a continuous flow steeping vessel. The oilseeds continuously travel through the steeping vessel until they exit through the bottom portion thereof. The rate of flow of the oilseeds can be altered, as necessary, in order to manipulate the time spent steeping in the vessel.

According to another embodiment, the oilseeds are stationary during steeping8. For example, after the heat treatment step6, the oilseeds are transferred to a vat or container, where the oilseeds rest and steep in their own radiant heat.

Steeping times may vary depending upon such factors as the temperature of the oilseeds when they enter the steeping vessel, etc. In one embodiment, the oilseeds are transferred to a continuous flow steeper directly after heat treatment6, at which point they typically have an external temperature of about 225° F. to about 295° F. Preferably the oilseeds are steeped from 10 to 30 minutes. In such an embodiment, it is preferred that the oilseeds would have an external temperature of about 210° F. to about 230° F. upon leaving the steeping vessel.

Following the heat treatment6and steeping8of the oilseeds, the oilseeds are optionally flaked or milled10. Flaking is a common step during the preparation and conditioning of oilseeds, and is thought to rupture seed cellular structure, such as starch granules, reduce moisture in the oilseeds, and potentially further reduce levels of antinutritional factors. Flaking of the oilseeds10can be performed by any technique and machinery known in the art, such as by using rollers or a mill to grind the oilseeds. In one embodiment, the oilseeds are flaked10essentially immediately after steeping8while the oilseeds are still soft and malleable, thereby minimizing cracking and crumbling of the seeds. In a preferred embodiment, the oilseeds are flaked/milled after steeping.

After the heat treatment6, steeping8and optional flaking10of the oilseeds, the oilseeds are treated with an aqueous composition12. The volume of the composition may vary, but preferably, the volume is sufficient to expose a substantial amount of the oilseeds to the composition. In one embodiment, the composition is about 25 gallons for treatment of about 1 tonne of oilseeds. Application of the aqueous composition to the oilseeds may vary. For example, the oilseeds may be immersed and soaked in the aqueous composition. The exposure of the oilseeds to the aqueous composition may be for a relatively short period of time, such as instantaneous immersion, or the oilseeds may be submerged for a longer period of time, such as 10 to 30 minutes. Alternatively, the oilseeds may be sprayed with the composition as they, for example, travel along a conveyor belt.

In one embodiment, treatment of the oilseeds occurs after steeping while the oilseeds are at a temperature of about 100° F. to about 230° F. Preferably, the oilseeds are treated with the aqueous composition soon after flaking/milling, and additionally when the oilseeds are at their highest temperature post flaking/milling. However, it is possible that the oilseeds could be kept warm after steeping, and optionally flaking, by, for example, being placed in an oven, in which case treatment of the oilseeds with the aqueous composition12may be delayed.

In one embodiment, the composition comprises a single dietary factor, however, in another embodiment, the composition comprises a plurality of dietary factors.

According to a further embodiment, the composition comprises a penetrant, such as a surfactant. The penetrant is one that is safe for use in animal food compositions. It is postulated that the penetrant, among other things, aids in the absorption of the at least one dietary factor by the oilseeds. In one embodiment, the penetrant is a naturally occurring, biodegradable surfactant.

Examples of the types of biodegradable surfactants suitable for use in this invention include those which are saponins, such as those extracted from plants, e.g. the genusYucca,or from other natural sources, such as marine animals. Some preferred saponins include those extracted fromYucca schidgera, Yucca elata, Quillaja saponariaandYucca valida.Of the saponin surfactants used, those which are nonionic are particularly preferred.

The amount of penetrant, such as a biodegradable surfactant, employed in the aqueous composition typically does not exceed 0.175 percent by weight based on total weight of the composition. Preferably, the biodegradable surfactant makes up from about 0.025 percent to about 0.150 percent, and most preferably, from about 0.075 percent to about 0.135 percent by weight of the composition.

The dietary factor may be selected from amino acids or their chemical precursors, such as the proteinogenic amino acids lysine, methionine, leucine, isoleucine, phenylalanine, threonine, tryptophan, valine, alanine, asparagine, aspartic acid, cysteine, glutamic acid, glutamine, glycine, proline, serine, tyrosine, arginine, histidine and any modified versions, analogs and salts thereof, or the non-proteinogenic amino acids, such as citrulline, ornithine, taurine, carnitine, L-Dopa and any modified versions, analogs and salts thereof. Other uncommon amino acids, such as those utilized in the metabolic synthesis of amino acids, are also contemplated.

The dietary factor may also be a nitrogen source, such as urea, nitrate, nitrite, ammonium and ornithine.

The dietary factor may also be a vitamin, such as vitamin A, thiamin, riboflavin, pyridoxine, cyanocobalamin, biotin, or any of the B vitamins, vitamin C, vitamin D, vitamin K, vitamin E, folic acid and other folates, niacin, pantothenic acid and the like.

The dietary factor may also include protein ingredients, including protein obtained from meat meal or fish meal, liquid or powdered egg, yeast extract, bacterial extract, whey protein concentrate and the like.

Any medicament ingredients known in the art, such as antibiotics, antihelmintics and the like, may also constitute the dietary factor. Also included would be hormones, synthetic or otherwise, such as growth hormone, insulin and the like.

The composition may also comprise one or more inert ingredients, such as enhancers, colorants, sweeteners, flavorants and the like.

The amount of the at least one dietary factor in the aqueous composition is not limiting, and will vary according to many factors, including the dietary factor in question and the intended use of the animal feed (i.e. what type of animal will consume the feed). The dietary requirements for animals, including ruminants, are well known in the art, and should be taken into consideration. The amount of the dietary factor included in the aqueous composition will also depend upon such factors as: whether the feed is to be used for maintenance of an animal, increased growth of an animal, during pregnancy of an animal, during lactation of an animal, for an animal with increased activity, and also the age of the animal and its specific environment. Whether the animal feed is meant to have an animal meet its dietary requirements, or to supplement the animal with such things as e.g. limiting amino acids, to levels above dietary requirements in order to enhance protein production, will also need to be taken into consideration when calculating the amount of dietary factor included in the composition.

After the oilseeds are treated with the composition12, they are allowed to cool14and are typically eventually stored16for later use. In one embodiment, the oilseeds cool14on their own accord, at which point the composition is likely absorbed and internalized by the oilseeds. Alternatively, external cooling devices, such as a fan or refrigeration equipment may be utilized.

Optionally, the cooled oilseeds are treated with a fungicide and/or antimicrobial agent in order to minimize contamination by such contaminants as mold, salmonella and the like, during storage thereof. Any fungicides and/or antimicrobial agents known in the art are contemplated within the scope of the present invention.