ES2944593A1 - Feed manufacturing process and product obtained (Machine-translation by Google Translate, not legally binding) - Google Patents
Feed manufacturing process and product obtained (Machine-translation by Google Translate, not legally binding) Download PDFInfo
- Publication number
- ES2944593A1 ES2944593A1 ES202330344A ES202330344A ES2944593A1 ES 2944593 A1 ES2944593 A1 ES 2944593A1 ES 202330344 A ES202330344 A ES 202330344A ES 202330344 A ES202330344 A ES 202330344A ES 2944593 A1 ES2944593 A1 ES 2944593A1
- Authority
- ES
- Spain
- Prior art keywords
- garlic
- polyphenols
- silica
- sepiolites
- citric
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
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- 238000004519 manufacturing process Methods 0.000 title claims abstract description 7
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims abstract description 20
- 240000002234 Allium sativum Species 0.000 claims abstract description 19
- 235000004611 garlic Nutrition 0.000 claims abstract description 19
- 150000008442 polyphenolic compounds Chemical class 0.000 claims abstract description 19
- 235000013824 polyphenols Nutrition 0.000 claims abstract description 19
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Substances OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 18
- 239000007787 solid Substances 0.000 claims abstract description 11
- 235000019355 sepiolite Nutrition 0.000 claims abstract description 10
- 239000000377 silicon dioxide Substances 0.000 claims abstract description 10
- PXRKCOCTEMYUEG-UHFFFAOYSA-N 5-aminoisoindole-1,3-dione Chemical compound NC1=CC=C2C(=O)NC(=O)C2=C1 PXRKCOCTEMYUEG-UHFFFAOYSA-N 0.000 claims abstract description 9
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 claims abstract description 9
- 239000001913 cellulose Substances 0.000 claims abstract description 9
- 229920002678 cellulose Polymers 0.000 claims abstract description 9
- 150000003839 salts Chemical class 0.000 claims abstract description 9
- 239000011975 tartaric acid Substances 0.000 claims abstract description 9
- 235000002906 tartaric acid Nutrition 0.000 claims abstract description 9
- 239000007788 liquid Substances 0.000 claims abstract description 8
- 239000006000 Garlic extract Substances 0.000 claims abstract description 6
- 235000007303 Thymus vulgaris Nutrition 0.000 claims abstract description 6
- 235000020706 garlic extract Nutrition 0.000 claims abstract description 6
- 239000000203 mixture Substances 0.000 claims abstract description 6
- 239000001585 thymus vulgaris Substances 0.000 claims abstract description 6
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 claims abstract description 5
- 240000002657 Thymus vulgaris Species 0.000 claims abstract description 4
- 244000223014 Syzygium aromaticum Species 0.000 claims abstract description 3
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims abstract description 3
- 235000002639 sodium chloride Nutrition 0.000 claims abstract description 3
- 239000002994 raw material Substances 0.000 claims description 13
- 238000000034 method Methods 0.000 claims description 10
- 238000002156 mixing Methods 0.000 claims description 6
- 238000003860 storage Methods 0.000 claims description 5
- 238000002372 labelling Methods 0.000 claims description 3
- 238000010200 validation analysis Methods 0.000 claims description 3
- 241000246358 Thymus Species 0.000 claims description 2
- 238000002360 preparation method Methods 0.000 claims description 2
- 241001465754 Metazoa Species 0.000 abstract description 2
- 239000000047 product Substances 0.000 description 12
- 241000196324 Embryophyta Species 0.000 description 4
- 239000003242 anti bacterial agent Substances 0.000 description 3
- 229940088710 antibiotic agent Drugs 0.000 description 3
- 238000005303 weighing Methods 0.000 description 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- 210000000038 chest Anatomy 0.000 description 2
- 241000894007 species Species 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 241000234282 Allium Species 0.000 description 1
- 241001070941 Castanea Species 0.000 description 1
- 235000014036 Castanea Nutrition 0.000 description 1
- 241000207199 Citrus Species 0.000 description 1
- 241000224483 Coccidia Species 0.000 description 1
- 208000006558 Dental Calculus Diseases 0.000 description 1
- 239000004113 Sepiolite Substances 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 235000009754 Vitis X bourquina Nutrition 0.000 description 1
- 235000012333 Vitis X labruscana Nutrition 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- 230000000975 bioactive effect Effects 0.000 description 1
- 150000001607 bioavailable molecules Chemical class 0.000 description 1
- 235000020971 citrus fruits Nutrition 0.000 description 1
- 230000000295 complement effect Effects 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- JHAYEQICABJSTP-UHFFFAOYSA-N decoquinate Chemical compound N1C=C(C(=O)OCC)C(=O)C2=C1C=C(OCC)C(OCCCCCCCCCC)=C2 JHAYEQICABJSTP-UHFFFAOYSA-N 0.000 description 1
- 229960001878 decoquinate Drugs 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 244000144972 livestock Species 0.000 description 1
- 239000011159 matrix material Substances 0.000 description 1
- 230000002503 metabolic effect Effects 0.000 description 1
- 230000002906 microbiologic effect Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 244000045947 parasite Species 0.000 description 1
- 229910052624 sepiolite Inorganic materials 0.000 description 1
- 238000001228 spectrum Methods 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K10/00—Animal feeding-stuffs
- A23K10/30—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Health & Medical Sciences (AREA)
- Physiology (AREA)
- Animal Husbandry (AREA)
- Zoology (AREA)
- Botany (AREA)
- Biotechnology (AREA)
- Food Science & Technology (AREA)
- Press Drives And Press Lines (AREA)
- Polyesters Or Polycarbonates (AREA)
Abstract
Description
DESCRIPCIÓNDESCRIPTION
Procedimiento de elaboración de piensos y producto obtenidoFeed manufacturing process and product obtained
OBJETO DE LA INVENCIÓNOBJECT OF THE INVENTION
La presente invención se refiere a un procedimiento especialmente concebido para la obtención de piensos compuestos, basados en el empleo de sustancias de origen vegetal bioactivas principalmente derivadas de plantas del género Allium y de polifenoles naturales, entre otras materias primas.The present invention refers to a procedure specially designed for obtaining compound feed, based on the use of bioactive substances of vegetable origin mainly derived from plants of the genus Allium and natural polyphenols, among other raw materials.
El objeto de la invención es obtener una matriz natural estabilizada en sílice y/o sepiolita que sirve como base para la creación de diferentes productos destinados a la alimentación animal.The object of the invention is to obtain a natural matrix stabilized in silica and/or sepiolite that serves as a base for the creation of different products for animal feed.
ANTECEDENTES DE LA INVENCIÓNBACKGROUND OF THE INVENTION
La presente invención se ha desarrollado ante las medidas establecidas de la Union Europea para la reducción del uso de antibióticos y según real decreto 992/2022 de 29 de noviembre, por el que se establece el marco de actuación para un uso sostenible de antibióticos en especies de interés ganadero.The present invention has been developed in view of the established measures of the European Union for the reduction of the use of antibiotics and according to royal decree 992/2022 of November 29, which establishes the framework for a sustainable use of antibiotics in species of livestock interest.
La invención se ha desarrollado con el propósito de ser un sustituto natural de la vitamina E y decoquinato, siendo así un controlador metabólico orgánico de parásitos (coccidios y criptoporidios) y reduciendo el uso de antibióticos.The invention has been developed with the purpose of being a natural substitute for vitamin E and decoquinate, thus being an organic metabolic controller of parasites (coccidia and cryptoporidia) and reducing the use of antibiotics.
el solicitante desconoce la existencia de un producto similar al que seguidamente se va a describir.the applicant is unaware of the existence of a product similar to the one that will be described below.
DESCRIPCIÓN DE LA INVENCIÓNDESCRIPTION OF THE INVENTION
El proceso de la invención resuelve la problemática anteriormente expuesta, en base a una solución sumamente eficaz. The process of the invention solves the aforementioned problems, based on a highly effective solution.
Para ello, y de forma más concreta, en el proceso de la invención se parte de los siguientes componentes: Ajo, polifenoles sólidos, extracto de ajo, sal, ácido cítrico y/o tartárico, Sílice y/o sepiolitas y/o celulosa, polifenoles líquidos, piel de ajo, clavo y tomillo.For this, and more specifically, the process of the invention starts with the following components: Garlic, solid polyphenols, garlic extract, salt, citric and/or tartaric acid, Silica and/or sepiolites and/or cellulose, liquid polyphenols, garlic skin, cloves and thyme.
En una primera fase se recepcionan y almacenan estos componentes, en donde estas materias primas se conservan a temperatura ambiente a excepción del ajo triturado que se suministra congelado mediante servicios de transporte especializado.In a first phase, these components are received and stored, where these raw materials are kept at room temperature with the exception of crushed garlic that is supplied frozen by specialized transport services.
Una vez dispuestos los componentes, el proceso prevé el llenado de una serie de tolvas con las materias primas en estado sólido concretamente la Sílice y/o sepiolitas y/o celulosa, sal, ácido cítrico y/o tartárico y polifenoles, para seguidamente alimentar y pesar estas materias primas en estado sólido seco a un mezclador en el que a continuación se le añade el ajo de forma manual.Once the components are arranged, the process provides for the filling of a series of hoppers with raw materials in a solid state, specifically silica and/or sepiolites and/or cellulose, salt, citric and/or tartaric acid and polyphenols, to then feed and Weigh these raw materials in a dry solid state into a mixer where garlic is then added manually.
A continuación, se procede a la adición del resto de materias primas adicionadas en cantidades menores: especias y polifenoles en estado líquido, tras pesado de forma individual en báscula disponible para tal fin, procediéndose finalmente al mezclado de todos los componentes.Next, the rest of the raw materials added in smaller quantities are added: spices and polyphenols in a liquid state, after weighing individually on a scale available for this purpose, finally proceeding to mix all the components.
Una vez mezclados los componentes, se procede al ensacado, validación del peso y etiquetado, y toma de muestras representativas del lote, para seguidamente proceder al paletizado y almacenamiento final del producto elaborado.Once the components are mixed, bagging, weight validation and labeling, and representative samples of the lot are taken, to then proceed to palletizing and final storage of the finished product.
En cuanto a la composición del producto obtenido, dicha composición en % en peso es la siguiente:Regarding the composition of the product obtained, said composition in % by weight is the following:
• Ajo............................................................. entre el 25 y el 40%.• Garlic................................................ ............. between 25 and 40%.
• Polifenoles sólidos................................... entre el 12 y el 20%.• Solid polyphenols................................... between 12 and 20%.
• Extracto de ajo......................................... entre el 0,5 y el 2%.• Garlic extract..................................... between 0.5 and 2%.
• S a l........................................................... entre el 4 y el 9%.• Salt.............................................. ............. between 4 and 9%.
• Ácido Cítrico y/o tartárico..........................entre el 3 y el 6%.• Citric and/or tartaric acid.....................between 3 and 6%.
• Sílice y/o sepiolitas y/o celulosa...............entre el 18 y el 27%.• Silica and/or sepiolites and/or cellulose............between 18 and 27%.
• Polifenoles líquidos.................................. entre el 0,10 y el 0,35%. • Liquid polyphenols................................... between 0.10 and 0.35%.
• Piel a jo .....................................................entre el 0 y el 4%.• Skin to jo ................................................ .......between 0 and 4%.
• Clavo....................................................... entre el 0,02 y el 0, 08%.• Nail................................................ ....... between 0.02 and 0.08%.
• Tomillo......................................................entre el 0,25 y el 0,7%.• Thyme................................................ ......between 0.25 and 0.7%.
DESCRIPCIÓN DE LOS DIBUJOSDESCRIPTION OF THE DRAWINGS
Para complementar la descripción que seguidamente se va a realizar y con objeto de ayudar a una mejor comprensión de las características del invento, de acuerdo con un ejemplo preferente de realización práctica del mismo, se acompaña como parte integrante de dicha descripción, un plano en donde con carácter ilustrativo y no limitativo, se ha representado lo siguiente:To complement the description that is going to be made below and in order to help a better understanding of the characteristics of the invention, according to a preferred example of its practical embodiment, a drawing is attached as an integral part of said description, where For illustrative and non-limiting purposes, the following has been represented:
La figura 1.- Muestra un diagrama de bloques esquemático de las diferentes etapas que se llevan a cabo en un procedimiento de obtención de piensos realizado de acuerdo con el objeto de la presente invención.Figure 1.- Shows a schematic block diagram of the different stages that are carried out in a process for obtaining feed carried out in accordance with the object of the present invention.
REALIZACIÓN PREFERENTE DE LA INVENCIÓNPREFERRED EMBODIMENT OF THE INVENTION
A la vista de la figura reseñada, puede observarse como en el procedimiento de la invención se define una primera fase de recepción y almacenamiento de la materia prima (1).In view of the outlined figure, it can be seen how the procedure of the invention defines a first phase of reception and storage of the raw material (1).
La recepción de las materias primas que se emplean en la elaboración del producto de la invención se realizará por parte de personal cualificado, almacenándose debidamente hasta su uso en las zonas destinadas a tal fin.The reception of the raw materials that are used in the elaboration of the product of the invention will be carried out by qualified personnel, storing them properly until their use in the areas designated for this purpose.
Se han previsto dos presentaciones de forma habitual: sacos de diversos pesos y big-bags en sacas de gran volumen. Todas las materias primas se conservan a temperatura ambiente siguiendo las indicaciones de los proveedores correspondientes, a excepción del ajo triturado que se suministra congelado mediante servicios de transporte especializado.Two regular presentations are planned: bags of various weights and big-bags in large-volume bags. All the raw materials are kept at room temperature following the indications of the corresponding suppliers, with the exception of crushed garlic that is supplied frozen through specialized transport services.
La recepción del ajo se organiza para que sea el día anterior a los días de producción, de esta forma, al día siguiente de su entrega en las instalaciones, el ajo se encuentra en condiciones óptimas para llevar a cabo la producción. También existen arcones congeladores para mantener esta materia prima en congelación si fuese necesario por cualquier eventualidad que surja y/o por si no pudiera elaborarse de forma inmediata, o bien, porque sea preciso agendar la producción de forma diferente. También se emplean los arcones para tener en ocasiones un stock disponible de ajo congelado para hacer frente a posibles pedidos imprevistos y elaborar de la forma más reciente y eficaz el producto.The reception of the garlic is organized so that it is the day before the days of production, in this way, the day after it is delivered to the facilities, the garlic is in optimal conditions to carry out production. There are also chest freezers to keep this raw material frozen if necessary for any eventuality that arises and/or in case it could not be elaborated immediately, or, because it is necessary to schedule the production in a different way. The chests are also used to sometimes have a stock of frozen garlic available to deal with possible unforeseen orders and to prepare the product in the most recent and efficient way.
En cuanto al proceso de elaboración (2), en el mismo se establecen los siguientes pasos:Regarding the elaboration process (2), it establishes the following steps:
Llenado de las tolvas (3) con las materias primas en estado sólido seco en la planta de mezclas: Sílice y/o sepiolitas y/o celulosa, sal, ácido cítrico y/o tartárico y polifenoles en estado sólido. Estas operaciones se realizan o bien manualmente, o bien transportando los productos en palets con la ayuda de carretillas elevadoras, que se manejan por personal capacitado para ello.Filling of the hoppers (3) with raw materials in a dry solid state in the mixing plant: Silica and/or sepiolites and/or cellulose, salt, citric and/or tartaric acid and solid state polyphenols. These operations are carried out either manually, or by transporting the products on pallets with the help of forklifts, which are handled by trained personnel.
La siguiente fase consiste en la alimentación y pesado (4) de las materias primas en estado sólido seco que se encuentran en las tolvas de alimentación de la propia planta de mezclas.The next phase consists of the feeding and weighing (4) of the raw materials in a dry solid state that are found in the feeding hoppers of the mixing plant itself.
A continuación se lleva a cabo la subida (5) de las cantidades pesadas al mezclador de 500 L automáticamente por la planta de mezclas.Subsequently, the rise (5) of the weighed quantities to the 500 L mixer is carried out automatically by the mixing plant.
En una fase posterior se lleva a cabo la adición del ajo (6) manualmente al mezclador, del cual, conocemos sus pesos en la presentación que se emplea. Normalmente son cubos de 20 Kg.In a later phase, the garlic (6) is added manually to the mixer, of which, we know their weights in the presentation that is used. Normally they are 20 kg cubes.
A continuación se procede a la adición del resto de materias primas adicionadas (7) en cantidades menores: especias y polifenoles en estado líquido, tras pesado de forma individual en báscula disponible para tal fin.Next, the rest of the added raw materials (7) are added in smaller quantities: spices and polyphenols in a liquid state, after weighing individually on a scale available for this purpose.
Una vez adicionados todos los componentes, comienza a correr el “Tiempo óptimo de mezclado”: 10-15 minutos.Once all the components have been added, the "Optimal mixing time" begins: 10-15 minutes.
Una vez mezclados (8) los componentes, se procede al ensacado (9), validación del peso y etiquetado, y toma de muestras representativas del lote, para seguidamente proceder al paletizado y almacenamiento final del producto elaborado (10). Once the components have been mixed (8), bagging (9) is carried out, weight validation and labelling, and representative samples of the batch are taken, to then proceed to palletizing and final storage of the finished product (10).
La variación de las cantidades u orígenes naturales de los polifenoles (uva, castaño, cítricos, tartáricos, etc) y el ajo empleado en la elaboración permite variar la cantidad de compuestos biodisponibles en el producto final, y con ello ampliar el espectro de funcionalidad. Estos productos se comercializan con los siguientes nombres en función de su destino final por especie.The variation in the amounts or natural origins of the polyphenols (grape, chestnut, citrus, tartar, etc.) and the garlic used in the preparation allows the amount of bioavailable compounds in the final product to be varied, and thereby broadening the spectrum of functionality. These products are marketed under the following names depending on their final destination by species.
En cuanto a la composición del producto obtenido, dicha composición en % en peso es la siguiente:Regarding the composition of the product obtained, said composition in % by weight is the following:
• Ajo.............................................................entre el 25 y el 40%.• Garlic................................................ .............between 25 and 40%.
• Polifenoles sólidos....................................entre el 12 y el 20%.• Solid polyphenols...................................between 12 and 20%.
• Extracto de ajo........................................entre el 0,5 y el 2%.• Garlic extract.....................................between 0.5 and the 2%.
• Sal............................................................entre el 4 y el 9%.• Salt................................................ ............between 4 and 9%.
• Ácido Cítrico y/o tartárico..........................entre el 3 y el 6%.• Citric and/or tartaric acid.....................between 3 and 6%.
• Sílice y/o sepiolitas y/o celulosa............... entre el 18 y el 27%.• Silica and/or sepiolites and/or cellulose............ between 18 and 27%.
• Polifenoles líquidos................................... entre el 0,10 y el 0,35%.• Liquid polyphenols................................... between 0.10 and 0.35%.
• Piel a jo .....................................................entre el 0 y el 4%.• Skin to jo ................................................ .......between 0 and 4%.
• Clavo....................................................... entre el 0,02 y el 0, 08%.• Nail................................................ ....... between 0.02 and 0.08%.
• Tomillo......................................................entre el 0,25 y el 0,7%.• Thyme................................................ ......between 0.25 and 0.7%.
El producto así obtenido presenta las siguientes características nutricionales, físico-químicas y microbiológicas:The product thus obtained has the following nutritional, physical-chemical and microbiological characteristics:
Claims (3)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| ES202330344A ES2944593A1 (en) | 2023-05-02 | 2023-05-02 | Feed manufacturing process and product obtained (Machine-translation by Google Translate, not legally binding) |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| ES202330344A ES2944593A1 (en) | 2023-05-02 | 2023-05-02 | Feed manufacturing process and product obtained (Machine-translation by Google Translate, not legally binding) |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| ES2944593A1 true ES2944593A1 (en) | 2023-06-22 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| ES202330344A Pending ES2944593A1 (en) | 2023-05-02 | 2023-05-02 | Feed manufacturing process and product obtained (Machine-translation by Google Translate, not legally binding) |
Country Status (1)
| Country | Link |
|---|---|
| ES (1) | ES2944593A1 (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2018049243A1 (en) * | 2016-09-09 | 2018-03-15 | Omnigen Research, Llc | Feed additive comprising allicin |
| US20190328004A1 (en) * | 2018-04-30 | 2019-10-31 | Bruce Johnson | Metal chelates and compositions comprising metal chelates as nutritional and/or antimicrobial compositions for administration to animals |
-
2023
- 2023-05-02 ES ES202330344A patent/ES2944593A1/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2018049243A1 (en) * | 2016-09-09 | 2018-03-15 | Omnigen Research, Llc | Feed additive comprising allicin |
| US20190328004A1 (en) * | 2018-04-30 | 2019-10-31 | Bruce Johnson | Metal chelates and compositions comprising metal chelates as nutritional and/or antimicrobial compositions for administration to animals |
Non-Patent Citations (3)
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