PROCESS FOR FEEDING AND FEED FOR USE IN THE PROCESS

Abstract: Pigs are fed during the weaning period with a combination of a fluid mixture having a high content of available protein and a solid basic feed high in carbohydrate, and the ratio between available protein and other feed constituents, in particular carbohydrate, is adjusted at least substantially daily and preferably at each feeding, to the development of the digestion system of the pigs. Adjustment is performed by varying the ratio between the fluid protein-rich mixture and the solid basic feed. The fluid mixture may be made from e.g. blood, slaugtherhouse waste, partially digested intestine content from slaugtherhouses, household food waste, industrial protein waste, fish pulp, whey, yeast cream, skim milk and casein waste. Feeding is performed according to the mouthful principle.

Description: PROCESS FOR FEEDI NG AND FEED FOR USE I N THE PROCESS The present invention relates to a method for feeding animals , in par¬ ticular pigs, and a feed for use in the method - Experiments concerning feed for pigs from weaning to about 25 kg live weight (weaning pigs) have hitherto been performed on the assumption that the feed constitutes a very essential part of the costs in the production of pigs . The recent changes in the interest and the depreciation level in modern pigsties, however, result in the fact that besides a cheap feeding material, the pigsty utilization is also to be given high priori¬ ty, and the constantly increasing quality demands for animals to be slaughtered result in increasing interest in more efficient feed and in the importance of the feeding technique to the feeding efficiency. The new feeding principle known under the name of the " Biomat" fee- ding principle, for which patent has been applied in the name of the present applicant in a number of countries with claim to priority from DK Patent Applications Nos . 3424/79 and 2439/80, including, e.g . , BE Patent No. 884 798 , DE Patent Application No. P 30 30334.5, G B Patent Application No. 80 26126, and US Patent Application No. 177,452, opens up the possibility of influencing conditions in connec¬ tion with feeding of pigs which have hitherto been beyond outside influence. The "Biomat" principle may be expressed as a method for feeding a plurality of untethered animals , such as pigs or hogs , at their re- spective feeding places in the same enclosu re, said method comprising supplying du ring each feeding period to each of said feeding places portions of feed, each portion not exceeding a few mouthfuls and prefereably not substantially exceeding one mouthful, at such time intervals that the rate of feed supply to each of said feeding places substantially corresponds to the desired eating rate of each of said animals . Preferably a portion of dry feed and a corresponding portion of liquid are supplied simultaneously to each feeding place. o .pi The most important featu res of the "Biomat" principle are that it be ¬ comes possible: - To secure that all pigs in the same pigsty are fed according to the desired standard. - To influence the appetite of the pigs by making it dependent on the mouthfull-wϊse dosage, thus influencing the pigs so as to make them eat considerably more than was previously obtained in the known art, and to decide the eating rate within certain limits . - To mix the feed individually from pigsty to pigsty dependent on the age of the pigs and in accordance with the development of the digestion system. The increased possibility of influencing essential feeding conditions thus obtained by the "Biomat" principle is utilized in the process according to the present invention which is, in the preferred embodi- ments, performed by using the "Biomat" principle, but which is not, however, limited to this. The purpose of the method of the present invention is to increase the productivity in the production of animals, in particular pigs from weaning to a live weight of about 25 ' kg, by utilizing a feeding system which may be integrated in the development of the digestion system of the animals with a view to obtaining lower feeding costs , higher daily growth and/or higher slaughter quality, preferably a combination of all of these three especially desirable effects . The method utilizes an especially careful adaption between the development of the animals and the composition of the feed. Thus, in accordance with the principles of the invention, the ratio between digestible protein ' and other feed constituents, in particular carbohydrates, in the feed of the animals is adapted to the develop¬ ment of the animals , in particular the development of the digestion system of the animals , through at least substantially daily adjustment of the said ratio. As appears from the following, it is preferred that the ratio be adjusted substantially at each feeding . I n one main aspect, the method of the invention is cha racterized in that a mixtu re comprising digestible p rotein is fed in fluid form and a basic feed comprising carbohydrates is fed as a solid material, and that the ratio between digestible protein and other constituents, in particular carbohydrate, in the total feed consisting substantially of the combination of the fluid mixture and the basic feed is adjusted to the development of the digestion system of the animals th rough at least substantially daily adjustment. According to the invention, the adjustment of the ratio between digestible protein and carbohydrate is performed in a most suitable and convenient manner by adjustment of the ratio between the said fluid mixtu re and the said basic feed. I n the following, the invention will be described in detail in connec¬ tion with in particular pigs, but as it will be understood the general aspect of the principle of the invention is not limited to utilization for the feeding of pigs or hogs . In particular du ring the weaning period, pigs are subject to a quick and dramatic change in the enzyme production of the digestion sys¬ tem. Known feeding methods are not sufficiently adjusted to this quick change. According to the present invention, the pigs , in parti¬ cular during the weaning period, are fed with a feed mixtu re adjusted to the enzyme production of the pigs or to a desi red development of the enzyme production of the pigs by frequent adjustments of the composition of the feed, the quantitative administration of the feed and the intervals at which the feed is administered . As indicated above, it is preferred to adjust the composition of the feed at least daily during the weaning period , and indeed, in a preferred embodi¬ ment, an adjustment of the composition is performed during the indi¬ vidual feedings . As indicated above, the adjustment of the composition of the feed may easily be obtained by mixing the feed for each feeding from at least th ree stock constituents, one of which being a normal carbon hy¬ drate-rich feed such as gritting, the other one being a fl uid mixtu re having a high content of digestible protein or available protein, in particular a high content of protein of animal origin , and the third one being water, optionally containing additives . Thus, in the method of the invention, the total consumption of the pigs may be a mixture of e.g. water, a carbon hydrate-rich conven¬ tional feedstuff such as gritting and a fluid feed material with a high content of digestible protein, in particular protein from animal sources . The adjustment of the composition of the feed and/or the quantitative administration of the feed for the development of the digestion system of the pigs or for a desired accelerated development of the digestion system of the pigs is preferably performed through at least daily adjustments of the composition which is in total fed to the pigs during a feeding session ("macroadjustment") , and, according to the above- mentioned preferred embodiment, through adjustment of the ratio between availabe protein in fluid form and other constituents, in particular carbohydrates , even during the individual feeding ("micro- adjustment") . The macroadjustment may be performed in strict accor¬ dance with a curve which represents the optimum ratio between dige¬ stible protein and other feed constituents in particular the ratio between digestible protein and carbohydrate. This optimum curve may be the cu rve which is known or may be found to be true for the animals in question under normal, favourable development, or it may be a curve which represents the optimum conditions during a deve¬ lopment which is deliberately accelerated using the principle of the present invention. In both cases, it is important to perform the macroadjustment of the feed for the desired development of the pigs very frequently and during the weaning period preferably at least daily and most preferably substantially at each feeding, as a less frequent adjustment would mean that the pigs receive a feed which is not the optimum for their development and/or that parts of the feed composition are in fact wasted; a less frequent adjustment would also mean more dramatic changes in the food composition at each adjustment which may cause stomach upset. As mentioned above, the feed composition may also advantageously be changed du ring the individual feeding ( icroadjustment) so that in addition to the establishment of the optimum feed composition adapted to the development stage of the animal as secu red th rough the ratio between the total amounts of the feed constituents delivered du ring a feeding, a dynamic adjustment of the feed composition to the relative capacity (relative with respect to the feed composition ) of the digestion system is obtained during the feeding. Such adjustment during the feeding will normally be one which delivers a relatively higher content of digestible protein and a relatively lower content of carbohydrates in the feed at the beginning of the feeding and a relatively lower content of digestible protein and a relatively higher content of carbo¬ hydrate at the end of the feeding . I n a preferred embodiment of the method of the present invention , the feed is mixed from stock constituents of the kind mentioned above individually from pigsty to pigsty and from day to day, preferably from feeding to feeding, (and, according to one preferred embodi¬ ment, the composition is "mϊcroadjusted" du ring the individual fee- ding) by means of a feeding apparatus which provides mouthfull-wise dosage, preferably a feeding apparatus of the type described in the above-mentioned patent applications or any other apparatus capable of performing the method described in the above-mentioned patent appli¬ cations . The ingredients employed may e.g . be water, gritting and a fluid supplemental feed material with a high content of digestible protein . A suitable composition of the fluid supplemental feed material results in the attainment of the above optimization of the foodstuffs with respect to the ability of the pigs to utilize them when the ratio between the supplemental feed material and the gritting is varied. Also, the " fluid form of the protein-rich supplemental feed material makes it possible to add, in advance, enzymes such as pepsin which will function partly as a pre-digestion and partly as an accelerator of the development of the digestion system of the pigs . I n addition, additives of various conventional kinds such as trace minerals , iron supplements , g rowth promoting antibiotics , and/or therapeutic drugs or microorganism cultu res may be added to the fluid supplemental feed material . I n the known art, it has also been suggested and practiced to com¬ pose the feed from a basic feed and a protein-rich supplemental feed, but it is the frequent, at least daily adjustment which is one of the special featu res of the present invention . Most supplemental feed compositions used in the known art are characterized in that they mainly contain soy meal and highly refined proteins which have all originally typically been fluid and which then have been dried. This conversion from fluid to dry form (e. g . milk powder, dry yeast, whey powder, meat and blood meal, etc. ) is partly an energy demaπ- ding and cost increasing operation and partly often results in loss in nutritive value du ring the process. According to one aspect of the present invention, the fluid feed ma¬ terial used as a protein- rich supplemental feed substantially consists of constituents which have not been exposed to any substantial dry- ing treatment. Such a feeding material may easily be administered by means of, e. g . , a feeding apparatus of the "Biomat" type, and may - when the ratio between administration of liquid and solid feed is adjusted in the feeding apparatus - be used as one stock constituent for the above-mentioned frequent adjustment of the total feed compo- sitϊoπ for optimum adjustment to the development of the pigs. An important example of a fluid protein-rich supplemental feed ma¬ terial is a "protein soup" which is mainly based on such materials as blood, slaughterhouse waste, partially digested intestine content from slaughterhouses, industrial protein waste, e.g. from the canned food industry or the snack industry, and household food waste, preferably nutritively balanced with such protein-rich constituents as fish pulp, whey, yeast cream, skin milk, etc. Such a fluid supplemental feed material may, e. g. , utilize the very considerable amounts of waste products from the slaughterhouses and dairies without the expensive and often partly destructive working up process, and the material may wholly or partially replace expensive feed materials such as dried protein. I n the method according to the invention, the feeding rythm and feeding mechanism Is preferably adjusted to be in the best possible accordance with the development of the pigs . Thus , the weaning period may start by feeding with same frequency as sows suckle the pigs , i . e. frequent at the beginning and then little by little and gradually increasing the time intervals between the feedings . Also, the feeding rythm may, according to one embodiment of the invention, be changed du ring each individual feeding by changing the interval between the mouthfuls , in order to obtain a dynamic adaption of the rate at which the mouthfuls are served to the capacity of the pigs during- each feeding session . In order to intensify the conditions for the eating reflex of the pigs it may be suitable according to the invention to mount, for each trough section in the feeding apparatus, a light signal which - just like the sound signal made by the mechanism of the feeding apparatus per se - gives a signal when the feeding apparatus is running, whereby the pigs learn the system quickly and whereby individually shining feedings are obtained, so that there is no need to tu rn on the common pigsty light before each feeding (which does not have to take place at the same time for all pigsties in a stable, as the feeding frequency is often altered in the weaning period) . A further enhancement of the eating reflex of the pigs may be obtai¬ ned by means of an acoustic signal which accompanies the preparation of the apparatus for the feeding session and/or the delivery of the individual mouthfuls . According to one especially important embodi¬ ment of this aspect of the invention , the acoustic signal is a repro- duction of the sow's suckling grunt. The fluid supplemental feed material according to the invention is preferably composed in such a manner that solely by being combined with the carbon hydrate-rich constituent , e. g . barley gritting, - and with the water dosed at the feeding - in a varying ratio, it may meet the nutritive demand for every stage of development for pigs from 2 weeks or 3 weeks and up till slaughter weight. Th us , one single supplemental feed material meets the total demand for supple¬ mental feed during the whole breeding period . Another possibility " U R E constituting a preferred embodiment of the present invention is to work with a special supplemental feed material which nutritively is composed so that it meets the above-mentioned demands du ring the weaning period, (that is , normally during the period where the pigs are from 2 to 12 weeks old, but also including the cases where the pigs are weaned in a very young age such as the second day after farrowing) . By utilization of the principle of the invention, it becomes possible to increase the feed intake of the pigs during the weaning period con- siderably, up to about 35%. The optimum parameters for each particu¬ lar race of pigs, pigsty type, composition of available feed materials, etc. may easily be determined by the skilled art worker. In many cases, it will be suitable to increase the feed intake of the pigs by about 20%. The fluid supplemental feed material of the invention may as previ¬ ously mentioned be based, e.g. , on blood from slaughterhouses and slaughterhouse waste which has been sufficiently comminuted and distributed in the blood. Also dairy waste, e.g. whey and casein waste from cheese production, is a good basis for the supplemental feed material . Raw fish pulp may suitably also be a constituent of the fluid supplemental feed material, in that, in addition to showing the well-known valuable protein composition, it also has a beneficial influence in that it contributes to lower the viscosity of the supple¬ mental feed, and in that the pepsin from the fish mass has a hydro- lyzing effect on the proteins . Househofd food waste, suitably obtained from households where the waste is sorted in a food waste part and a non-food waste part, constitutes another interesting source of available protein, and will often show an amino acid balance which may be utilized to balance the final amino acid balance of the fluid supplemental feed material . The production of the supplemental feed material will usually simply consist in a mixing of the constituents, if necessary with commuπition of possible solid constituents which are to be distributed in the resulting fluid material. The resulting "protein soup", vs hich normally has a dry matter content of about 20-45%, typically about 25-40%, is thereafter normally autoclaved. If the protein soup has a too high viscosity at room temperatu re, enzymes may be added to lower the viscosity . Preservation of the protein soup may be performed by adjusting the pH to an acidic value in a manner known per se by addition of an acceptable acid such as formic acid . Another preserva¬ tion method is addition of microorganism cultures which will generate acid to lower the pH, e. g. , lactic acid-producing bacteria . Examples of bacteria which are suitable for this pu rpose a re lactobacillus acido- philus, lactobacillus plantaro, lactobacillus lactis, or streptococcus lactis or streptococcus cremoris The fluid supplemental feed material may suitable be made by the same known processes as are used for preparing dried protein-rich animal feed from the same types of materials, but omitting the final drying stage. I n order to obtain a standardization of the fluid supplemental feed material and to avoid that variations in the delivery of raw materials will result in too great variations in the final fluid material, it may be desirable to divide the fluid or the raw materials into components according to composition, e.g . , into fat, protein , and collagen water, etc. , and thereafter to combine these components in desired ratios to obtain a standardized product. The transport of the protein soup from the producer to the farmer may e.g . take place in tan k trucks as is the case with the transport of mink feed. The farmer may, e. g. , store the protein soup in a storage tan k from where it may be led to a feed distribution apparatus , preferably of the mouthful-delivering type described in the above-mentioned patent applications . If desired, the protein soup may be subjected to another autoclaving by passing a flowthrough autoclave when withdrawn from the storage tank. The preservation of the protein soup may also be obtained using normal preserving additives, and lactic acid-producing bacterial culture may also be added by the fa rmer, if desired. The character of the supplemental feed of the invention and the way in which it is prepared make it possible to add desired additives, such as enzymes, microorganisms, vitamins, which would be complete¬ ly or partially destroyed in the conventional processes for manufactu¬ ring pig feed. Thus, it will be understood that the process and the supplemental feed material according to the present invention open up the possi¬ bility of controlling and optimizing the development of the pigs, es¬ pecially of accelerating their development during the weaning period and at the same time keeping the feed costs low by using cheap waste products from slaughterhouses, dairies and the industry. I n the Drawing, Fig. 1 shows curves representing the weight development of three groups of pigs fed according to the invention (groups 1 and 2) and with a conventional high protein weaning feed (group 3) , respec¬ tively, over a period from the 7th to the 28th of a month. Fig 2 shows a curve A representing the ratio between protein soup (PS) and basic feed (BF) , as a function of the age/weight of the pigs, as used as a basis in the feeding experiments illustrated in Fig. 1 , and a curve (B) representing the same ratio for another adjust- meπt scheme aimed at presenting proportionally more digestible protein at the beginning of the weaning period and proportionally less at the end of the weaning period, such as discussed above. Fig. 3 schematically illustrates the principle of the invention as appa¬ rent from the composition of one feed unit with respect to its two constituents protein soup (PS) and basic feed (BF) during a weaning period, Fig. 4 illustrates the amounts of protein soup and basic feed fed to the pigs in group 1 of Fig . 1 , and Fig . 5 illustrates the amounts of protein soup and basic feed in the form of barley gritting ( BG) fed to the pigs in group 2 of Fig . 1 . The X-axis of Figs . 2 and 3 show both age and weight. The relation- ship between age and weight in Fig . 2 is substantially the relation¬ ship which is true for normal feeding, which means that when actually working according to the method of the invention, one obtains a faster weight development than illustrated in Fig. 2, typically, e.g. , an improvement corresponding to about one week. From the course of curve B in Fig. 2, it will be noted that a very high protein soup administration is prescribed at the very early age (not included in Fig. 2) . Thus, in many cases, it may be advantage¬ ous to start with a ratio between protein soup and basic feed of as much as 2: 1 in the first week or the first couple of weeks and then to reduce the ratio to less than 1 : 1 at the age of about 4-5 weeks . Generally, the younger the pigs are, the higher demand o they have for proportionally more protein which they are able to digest (protein from animal sources) . Generally once the pigs have been successfully started using a high proportion of digestible protein, their development will be faster and they will sooner become able to utilize carbohydrate and non-animal protein, such as indicated by the further course of curve B . The normal duration of one feeding of the pigs in the weaning period will typically be from between 5-6 minutes (at the beginning of the weaning period) to about 10 minutes (at the end of the weaning period) . When a "microadjustment" is performed, this may typically comprise addition of proportionally more protein soup at the sta rt of the fee¬ ding (e. g . , about 50-75% more than the nominal amount to be the average) , and proportionally less du ring the later minutes of the feeding, so as to obtain the average desi red according to the "macro¬ adjustment" . I n this manner, the capacity and secretion of the dige¬ stion system of the pigs is optimally utilized . As an example, a combination of one kg of basic feed and one kg of protein soup (which, according to Fig . 1 is used for pigs having a weight of about 7-9 kg) contains the following per feed unit: digestible fat 59 grams digestible protein 176 grams digestible lysine 10.4 grams digestible methϊonine 3.5 grams digestible cystiπe 2.3 grams calcium 11.5 grams phosphor 9.3 grams For pigs of an age of 10-11 weeks, weight about 20-24 kg, the com¬ bination according to Fig . 1 (1 kg of basic feed and 0.5 kg of protein soup) contains the following constituents per feed unit: digestible fat 39 g rams digestible protein 160 grams digestible lysine " 8.9 grams digestible methionine 3.0 grams digestible cystine 2.4 grams calcium 7.3 grams phosphor 7.0 grams BL • F EXAMPLE 1 A protein soup was made from the ingredients stated in Table 1 in the ratios stated in Table 1 . The ingredients were mixed in a vessel with disinteg ration until a fluid of suitable viscosity had been obtained. The fluid was thereafter sterilized by autoclaving. Table 1 Compos ;ition of Protein Soup kg dry per cent matter feed units 9 Ca S P Blood 30.0 5.7 7.5 - - Slaughter waste 50.0 15.0 12.5 1500 750 Technical fat 8.0 8.0 23.6 - - Fishmeal 5.0 4.7 7. 1 175 Ill Skim-milk powder 5.0 4.8 6.5 68 49 Additives *) 2.0 - - - 190 per 100 kg (100.0) 38.2 57.2 1743 1100 per kg 0.38 0.57 17.4 11 .0 per feed unit 0.67 1 .00 30.5 19.2 *) 1 .0% monosodiumphosphate 0. 1% methionine 0.5% vitamin/trace mineral mixtu re, from Lovens Kemis ke Fabrϊk, Copenhagen, Denmark 0.4% NaCI The content of fat, digestible protein and the amino acids lysine, methionine and cystine in the protein soup derived from each of the constituents of the soup appear from Table 2. Table 2 Content of Digestible Components in Protein Soup gramme digestible kg dry fat protein lysine methio¬ cystine matter nine Blood 5.7 90 4050 372 30 36 Slaughter waste 15.0 1100 5000 230 ' 55 25 Technical fat 8.0 7040 - - - - Fish meal 4.7 356 3300 261 92 Skim milk powder 4.8 45 1685 131 40 13 Additives *) - - - - 100 - per 100 kg 38.2 8631 14035 994 317 107 per kg 0.38 86 140 9.9 3.2 1 .1 per feed unit 0.67 151 245 17.4 5.5 1 .9 1 .0% monosodiumphosphate 0.1% methionine 0.5% vitamin/trace mineral mixture, from Lovens Kemϊske Fabrik, Copenhagen, Denmark 0.4% NaCI A basic feed mixture was made from barley meal and soy meal in the ratios stated in Table 3. Table 3 also contains the corresponding values for feed units and the content of calcium and phosphor derived from the barley and the soy meal, respectively. Table 3 Composition of Basic Feed per cent feed units g Ca 9 P Barley 82 82.0 48 261 Soy meal 18 20.5 52 117 per 100 kg (100) 102.5 100 378 per kg 1 .03 1 .0 3.8 per feed unit 1 .00 1 .0 3.7 The content of digestible fat, digestible protein, and the amino acids lysine, methionine and cystine in the the barley and soy meal appears from Table 4. Table 4 Content of Digestible Components in Basic Feed S ramme digestible fat protein lysine *. methionine cystine Barley 834 6970 246 123 14S Soy meal 86 7200 430 115 113 per 100 kg 920 14170 676 238 261 per kg 9. 2 142 6.8 2.4 2.6 per feed unit 9.0 138 6.6 2.3 . 2.5 The protein soup of Tables 1 and 2 and the basic feed of Tables 3 and 4 were combined in varying amounts and used for feedinc of weaning pigs, group 1 , as described below. Three groups of weaning pigs were fed with different feeds . Each group consisted of 14 pigs . For practical reasons, the feeding ex¬ periment was performed over the same period for the three groups although this meant that the groups did not have the same average starting weight. Group 1 received the protein soup of Tables 1 and 2 combined with the basic feed of Tables 3 and 4 in the amounts illu¬ strated in Fig 4. G roup 2 received the same protein soup as group 1 , but received a basic feed which consisted only of the same barley meal as is characterized in Table 3, in other words , group 2 received no soy meal . To compensate for the smaller amount of total protein, the protein soup was administered to group 2 in such an amount that the total protein per kg feed for each particular age of the pigs was maintained substantially the same as for group 1 . The amounts of protein soup (PS) and barley gritting (BG) administered during the period appear from Fig . 5. G roup 3 was a control group which received a conventional high protein weaning feed (FAF T 6 from FAF, Svendborg, Denmark) . The results of these experiments appear from Fig. 1 . A comparison between the development from 14.5 to 17.7 kg for groups 1 , 2 and 3 shows that group 1 has practically the same weight gain as group 3 in spite of the fact that the diet which group 3 received had a higher total amount of protein . From the cu rves, it will also be noted that in the same period, group 2 had a considerably higher weight gain than both the reference group and group 1 although group 2 received no protein from soy meal . In other words, the protein from the protein soup in combination with only barley meal results in a hϊcjher weight gain than the combination of protein soup, soy meal and barley meal . EXAMPLE 2 A protein soup was made from the ingredients stated in Table 5 in the ratios stated in Table 5. The ingredients were mixed in a vessel with disintegration until a fluid of suitable viscosity had been obtained . The fluid was thereafter sterilized by autoclaving. Table 5 Composition of Protein Soup kg dry per cent matter feed units g Ca g P Blood 15.0 2.9 3.8 _ - Slaughter waste 39.7 11 .9 9.9 1191 596 Fish pulp 20.0 6.2 12.0 80 100 Skim milk 20.0 1 .8 2.4 30 20 Technical fat 3.0 3.0 8.9 - - Monosod . phosph . 1 .0 1 .0 - - 190 Methion . mixt. 10% 1 .0 0.9 - - - Carbovit Mikro 4001 0.3 0.3 - - - per 100 kg (100.0) 28.0 37.0 1301 906 per kg 0.28 0.37 13. 0 9.1 per kg dry matter 1 .00 1 .32 46. 5 32.4 per feed unit 0.76 1 .00 35. 2 24.5 The content of fat, digestible protein and the amino acids lysine, methionine and cystine in the protein soup derived from each of the constituents of the soup appear from Table 6. Table 6 Content of Digestible Components in Protein Soup gramme digestible kg fat protein lysine methio- cystine protein nine Blood 2.3 45 2025 186 15 18 Slaughter waste 6.0 873 3970 183 44 20 Fish pulp 3.1 2200 2720 210 74 30 Skim milk 0.7 20 660 54 12 6 Technical fat - 2640 - - - - Methϊon.mixt 10% - - - - 100 - per 100 kg 12.1 5778 9375 633 245 74 per kg 0.12 58 94 6.3 2.5 0.7 per kg dry matter 0.43 206 335 22.6 8.8 2.6 per feed unit 0.33 156 253 17.1 6.6 2.0

Claims: CLAIMS 1 . A method for feeding animals , in pa rticular pigs , cha racterized in that a mixture comprising digestible protein is fed in fluid form and a basic feed comprising ca rbohydrates is fed as a solid material , and that the ratio between digestible p rotein and other constituents, in particular carbon hydrate, in the total feed consisting substantially of the combination of the fluid mixtu re and the basic feed is adjusted to the development of the digestion system of the animals th rough at least substantially daily adjustment. 2. A method according to claim 1 wherein the adjustment of the ratio between digestible protein and other constituents is performed by adjustment of the ratio between the said fluid mixture and the said basic feed. 3. A method according to claim 1 or 2, characterized in that the animals are pigs, in parcular in the weaning period, and that their feeding, with respect to composition of the ' feed, the quantitative administration of the feed, and the intervals at which it is admini¬ stered, is adjusted to the enzyme production of the pigs, or to a desired development of the enzyme production of the pigs which is provoked by means of the feeding . 4. A method according to claim 3 characterized in that the composition of the feed is adjusted essentially at each feeding . 5. A method according to claim 3 or .4, characterized in that the composition of the feed is adjusted during the individual feeding to adapt it to the enzyme production and capacity of the digestion sy¬ stem of the pigs. 6. A method according to any of the preceding claims , cha racterized in that the basic feed is a ca rbohydrate-rich feed, the fluid mixtu re is a mixture having a high content of digestible protein . BU EX 7. A method according to any of the preceding claims characterized in that the adjustment of the composition of the total feed is performed in accordance with a curve representing an optimum ratio between digestible protein and carbon hydrate. 8. A method according to any of the preceding claims characterized in that the adjustment of the composition of the total feed is performed according to a curve representing the optimum ratio between digest¬ ible protein and carbohydrate during an accelerated controlled deve¬ lopment of the pigs . 9. A method according to any of the preceding claims characterized in that the feed is mixed individually from pigsty to pigsty and from day to day and optionally from feeding to feeding by means of a feeding apparatus which provides a mouthful-wise dosage. 10. A feed for animals, in particular weaning pigs, characterized in that it is in fluid form and essentially consists of constituents which have not been subject to any drying treatment, the said constituents being selected from the group consisting of blood, slaughterhouse waste, partially digested intestine content from slaughterhouses, household waste, industrial protein waste, fish pulp, whey, yeast cream, skin milk and casein waste, . 11. A feed according to claim 10, characterized in that it contains added components selected from enzymes, microorganisms, acids, vitamins, and minerals . 12. A feed ' according to claim 10 or 11 , characterized in that it has a dry matter content of about 20-40%, in particular about 25-40% by weight. 13. A feed according to claim 11 or 12 which is preserved by lowering its pH to about 4-5 by addition of a lactic acid-producing bacterial culture in an amount of about 10*-10 s per gram of the feed and securing that the feed contains sufficient nutrients of the cultu re. 14. A feed according to any of claims 10-13 which additionally con¬ tains components selected from the group consisting of iron supple¬ ments, trace mineral additives, growth promoting antibiotics, and therapeutic drugs. " E

Inventors: BLICHER STEEN
Applicants: BLICHER STEEN
Application year: 1982
Main classification: A23K1
IPC codes: A01K5, A01K29, A01K67, A23K1