CA1123655A - Animal food having improved palatability and process for producing same - Google Patents
Animal food having improved palatability and process for producing sameInfo
- Publication number
- CA1123655A CA1123655A CA312,206A CA312206A CA1123655A CA 1123655 A CA1123655 A CA 1123655A CA 312206 A CA312206 A CA 312206A CA 1123655 A CA1123655 A CA 1123655A
- Authority
- CA
- Canada
- Prior art keywords
- meat
- slurry
- pancreatin
- animal food
- treated
- 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.)
- Expired
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K10/00—Animal feeding-stuffs
- A23K10/10—Animal feeding-stuffs obtained by microbiological or biochemical processes
- A23K10/14—Pretreatment of feeding-stuffs with enzymes
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Engineering & Computer Science (AREA)
- Biomedical Technology (AREA)
- Health & Medical Sciences (AREA)
- Biotechnology (AREA)
- Molecular Biology (AREA)
- Physiology (AREA)
- Animal Husbandry (AREA)
- Zoology (AREA)
- Biochemistry (AREA)
- Food Science & Technology (AREA)
- Fodder In General (AREA)
- Feed For Specific Animals (AREA)
Abstract
ABSTRACT OF THE DISCLOSURE
The palatability of animal foods is improved by incorporating therein an effective amount of an enzymatically-treated meat. Preferably, a meat slurry, prepared from beef, is subjected to the action of pancreatin (IUB No. 3.2.1.1; 3.4;
3.1.1.3) and blended with the animal food.
The palatability of animal foods is improved by incorporating therein an effective amount of an enzymatically-treated meat. Preferably, a meat slurry, prepared from beef, is subjected to the action of pancreatin (IUB No. 3.2.1.1; 3.4;
3.1.1.3) and blended with the animal food.
Description
~ 3 ~ 5 The present invention relates to animal foods. More particularly, it relates to an animal food having improved palatability and to a process for producing the same.
There is a continuing effort being made to develop processes which improve the palatability of animal food formulations while at the same time maintaining their nutrition-al value. While the development and production of nutritious animal foods have posed few problems to the ar-t, there is a con-tinuing problem of making these formulations palatable. Where the offered foods are unpalatable, animals often pass them up and do not take advantage of their nutritious value.
According to the present invention an animal food of improved palatability is obtained by incorporating an effective amount of an enzymatically-treated meat into the animal food formulation. This is accomplished according to the present invention by a process comprising subjecting a meat slurry to the action of pancreatin~ and incorporating the pancreatin-treated meat into an animal food.
The meat employed according to the present invention ~0 is preferably beef and, more particularly, beef trimsO Other beef by-products can be employed as can also other meats obtain-ed from horse, swine, sheep and fowl. However, red muscle meats are preferred over organ meats.
Animal foods normally contain from about 5 to 75 weight percent meat. The enzymatically-treated meat employed according to the present invention can comprise any portion or all of this meat content, it being necessary to the The pancreatin mentioned in the disclosure and claims has an IUB No. of 3.2.1.1; 3.~; 3.1.1.3.
~ - 2 -~.2 3 ~S ~
present invention only to provide an effective amount of the enzymatically-treated meat for increasing the palat-ability of the animal food. The meat or a portion thereof is preferably subjected to the action of pancreatin separ-ately.
The enzymatically-treated meat can be incorporat-ed into the animal food in any suitable manner. Prefer-ably, it is prepared separately from the remainder of the animal food and then blended with the animal food by any suitable means known to the art. Generally, the enzymati-cally-treated meat comprises 1 to 10% by weight of the animal food.
In accordance with the present invention, meat, in the form of an aqueous slurry of 50/50 to 60/40 meat/
water, is subjected to the action of pancreatin. Pancrea-tin is understood to contain two pancreatic proteinases, trypsin and chymotrypsin; a pancreatic amylase, an ~-amylase;
a lipase; and a carboxypeptidase. It has unexpectedly been discovered to have unique properties in improving meat pal-atability. While no particular theory is advanced for theimprovement in animal food palatability resulting from the incorporation of a pancreatin-treated meat or meat slurry into the animal food, it appears that the use of pancreatin permits a high degree of hydrolysis of the meat and at the same time allows adequate dispersion of the fat. As a con-sequence, the free amino acid content of the meat or meat slurry is increased and this seems 9 theoretically at least, to result in improved palatability of the animal food com-prising the pancreatin-treated meat or meat slurry. While the particular concentration of pancreatin is presently believed critical for a given time period3 commercially available pancreatins are typically employed in amounts of ~ 3 ~ S
from 1 to 3% by weight, basis the protein content of the meat.
In carrying out the process, the meat, preferably beef trims, is added to water in a cooker and heated to a tempera-ture of between about 100 and 150F. (38 and 65C.) and the resulting slurry is then finely ground in a Fitz Mill*.
The slurry is then transferred to an incubation tank where the temperature of the slurry is maintained at between 100 and 150 F. (38 and 65C.), preferably 122 F. (50C.). The pH of the slurry is adjusted to 7.5 to 8.0 by adding sodium bicarbonate or other suitable mild base.
Pancreatin is added at a level of 1 to 3% by weight, basis the protein content of the meat, and the enzymatic reaction is allowed to proceed for a period of time ranging from 30 to 240 minutes. The pancreatin-treated meat slurry is then transferred to a deactivation tank wherein the slurry temp-erature is increased to 190F. ~8C.) to deactivate the pancreatin. The slurry is then held at 190~. (88C.) and ~0 is held until required for blending with an animal food in an amount of from 1 to 10% by weight.
The pancreatin-treated meat is generally incorpor-ated into the animal food in any effective amount. Amounts as low as about 1% by weight, based on the total weight of the animal food, can provide an improvement in palatability for dogs. Generally, amounts greater than about 10% by weight, based on the total weight of the animal food, are not employed unless the animal food so obtained is later diluted with another raaterial such as untreated animal food, meat scraps, water, or the like. Preferably, the pancreatin-treated meat is employed at a 3 to 5% level.
~Trade mark 3~
While the enzymatically-treated meat prepared according to the present invention can improve the palat-ability of animal foods generally, it is especially suit-able for use with nutritionally balanced foods comprising protein, fat, carbohydrate, vitamins and minerals. Parti-cularly significant and dramatic increases in palatability have been noted with intermediate molsture or soft-moist animal foods such as those described in United States Patents 3,202,514~ 3,482,985 and 3,615,652 to H. M. surgess 10 et al. (Canadian Patent 739,897). Moreover, high-moisture or canned-type animal foods can be successfully treated according to the present invention as can also be dual-textured animal foods of the type disclosed in applicant's copending Canadian Application No. 301,995, filed April 26, 1978.
The following example is presented for the purpose of further illustrating and explaining the present invention and is not to be taken as limiting in any sense. Unless other-wise indicated, all parts and percentages are by weight.
EXAMPLE
This example illustrates a preferred procedure for improving the palatability of an animal food by incor-porating therein an enzymatically-treated meat according to the present invention.
A beef trims/water slurry with a 50/50 ratio is prepared, the beef trims (obtained from beef by-products) being as finely ground as possible. The slurry temperature is increased to 122F. (50C.) and maintained there [+ 5F.
(+ 3 C.)] using a water bath system. While agitating the slurry, the pH of the slurry is adjusted to 7.5 with sodium bicarbonate. At this point, pancreatin (Miles Laborator-ies, Inc. Pancreatin 4NF*) is added to the slurry at a * Tradename - .
~ 2~55 0.13% level. (If the meat/water content varies, the enzyme level is calculated uslng an assumed protein content of 1~%
for beef. Enzyme is added at a 1.6% level using the pro-tein content value of the meat in the slurry.) After one hour incubation, this enzyme-treated slurry is added at a level of 3% to the total formula of a control soft-moist dog food as a replacement for a portion of the beef by-products in the formula.
The control soft-moist dog food of the following formula INGREDIENT DRY WEIGHT PERCENT
Soya Meal (44% Protein) 30.80 Beef By-Products 10.90 Sugar 17.00 Propylene Glycol 4.50 Tallow 3.00 Dicalcium Phosphate 2.39 Whey Powder 2.38 Iodized Salt 0.85 Emulsifier 0.75 Modified Cornstarch 0.46 Potassium Sorbate 0.12 Sodium Propionate 0.12 Vitamins and Minerals 0.10 Colors 0.03 Water _ 26.60 100.00 was kennel tested against the soft-moist dog food contain-ing the above prepared enzymatically-treated meat. The dog food containing the enzymatically-treated meat won strongly over the control with the former being preferred by 33 out _ ~, "` l~.Z36~;5 . .
;
of 37 dogs, thus indicating its improved palatability.
; ` .
!
, ,
There is a continuing effort being made to develop processes which improve the palatability of animal food formulations while at the same time maintaining their nutrition-al value. While the development and production of nutritious animal foods have posed few problems to the ar-t, there is a con-tinuing problem of making these formulations palatable. Where the offered foods are unpalatable, animals often pass them up and do not take advantage of their nutritious value.
According to the present invention an animal food of improved palatability is obtained by incorporating an effective amount of an enzymatically-treated meat into the animal food formulation. This is accomplished according to the present invention by a process comprising subjecting a meat slurry to the action of pancreatin~ and incorporating the pancreatin-treated meat into an animal food.
The meat employed according to the present invention ~0 is preferably beef and, more particularly, beef trimsO Other beef by-products can be employed as can also other meats obtain-ed from horse, swine, sheep and fowl. However, red muscle meats are preferred over organ meats.
Animal foods normally contain from about 5 to 75 weight percent meat. The enzymatically-treated meat employed according to the present invention can comprise any portion or all of this meat content, it being necessary to the The pancreatin mentioned in the disclosure and claims has an IUB No. of 3.2.1.1; 3.~; 3.1.1.3.
~ - 2 -~.2 3 ~S ~
present invention only to provide an effective amount of the enzymatically-treated meat for increasing the palat-ability of the animal food. The meat or a portion thereof is preferably subjected to the action of pancreatin separ-ately.
The enzymatically-treated meat can be incorporat-ed into the animal food in any suitable manner. Prefer-ably, it is prepared separately from the remainder of the animal food and then blended with the animal food by any suitable means known to the art. Generally, the enzymati-cally-treated meat comprises 1 to 10% by weight of the animal food.
In accordance with the present invention, meat, in the form of an aqueous slurry of 50/50 to 60/40 meat/
water, is subjected to the action of pancreatin. Pancrea-tin is understood to contain two pancreatic proteinases, trypsin and chymotrypsin; a pancreatic amylase, an ~-amylase;
a lipase; and a carboxypeptidase. It has unexpectedly been discovered to have unique properties in improving meat pal-atability. While no particular theory is advanced for theimprovement in animal food palatability resulting from the incorporation of a pancreatin-treated meat or meat slurry into the animal food, it appears that the use of pancreatin permits a high degree of hydrolysis of the meat and at the same time allows adequate dispersion of the fat. As a con-sequence, the free amino acid content of the meat or meat slurry is increased and this seems 9 theoretically at least, to result in improved palatability of the animal food com-prising the pancreatin-treated meat or meat slurry. While the particular concentration of pancreatin is presently believed critical for a given time period3 commercially available pancreatins are typically employed in amounts of ~ 3 ~ S
from 1 to 3% by weight, basis the protein content of the meat.
In carrying out the process, the meat, preferably beef trims, is added to water in a cooker and heated to a tempera-ture of between about 100 and 150F. (38 and 65C.) and the resulting slurry is then finely ground in a Fitz Mill*.
The slurry is then transferred to an incubation tank where the temperature of the slurry is maintained at between 100 and 150 F. (38 and 65C.), preferably 122 F. (50C.). The pH of the slurry is adjusted to 7.5 to 8.0 by adding sodium bicarbonate or other suitable mild base.
Pancreatin is added at a level of 1 to 3% by weight, basis the protein content of the meat, and the enzymatic reaction is allowed to proceed for a period of time ranging from 30 to 240 minutes. The pancreatin-treated meat slurry is then transferred to a deactivation tank wherein the slurry temp-erature is increased to 190F. ~8C.) to deactivate the pancreatin. The slurry is then held at 190~. (88C.) and ~0 is held until required for blending with an animal food in an amount of from 1 to 10% by weight.
The pancreatin-treated meat is generally incorpor-ated into the animal food in any effective amount. Amounts as low as about 1% by weight, based on the total weight of the animal food, can provide an improvement in palatability for dogs. Generally, amounts greater than about 10% by weight, based on the total weight of the animal food, are not employed unless the animal food so obtained is later diluted with another raaterial such as untreated animal food, meat scraps, water, or the like. Preferably, the pancreatin-treated meat is employed at a 3 to 5% level.
~Trade mark 3~
While the enzymatically-treated meat prepared according to the present invention can improve the palat-ability of animal foods generally, it is especially suit-able for use with nutritionally balanced foods comprising protein, fat, carbohydrate, vitamins and minerals. Parti-cularly significant and dramatic increases in palatability have been noted with intermediate molsture or soft-moist animal foods such as those described in United States Patents 3,202,514~ 3,482,985 and 3,615,652 to H. M. surgess 10 et al. (Canadian Patent 739,897). Moreover, high-moisture or canned-type animal foods can be successfully treated according to the present invention as can also be dual-textured animal foods of the type disclosed in applicant's copending Canadian Application No. 301,995, filed April 26, 1978.
The following example is presented for the purpose of further illustrating and explaining the present invention and is not to be taken as limiting in any sense. Unless other-wise indicated, all parts and percentages are by weight.
EXAMPLE
This example illustrates a preferred procedure for improving the palatability of an animal food by incor-porating therein an enzymatically-treated meat according to the present invention.
A beef trims/water slurry with a 50/50 ratio is prepared, the beef trims (obtained from beef by-products) being as finely ground as possible. The slurry temperature is increased to 122F. (50C.) and maintained there [+ 5F.
(+ 3 C.)] using a water bath system. While agitating the slurry, the pH of the slurry is adjusted to 7.5 with sodium bicarbonate. At this point, pancreatin (Miles Laborator-ies, Inc. Pancreatin 4NF*) is added to the slurry at a * Tradename - .
~ 2~55 0.13% level. (If the meat/water content varies, the enzyme level is calculated uslng an assumed protein content of 1~%
for beef. Enzyme is added at a 1.6% level using the pro-tein content value of the meat in the slurry.) After one hour incubation, this enzyme-treated slurry is added at a level of 3% to the total formula of a control soft-moist dog food as a replacement for a portion of the beef by-products in the formula.
The control soft-moist dog food of the following formula INGREDIENT DRY WEIGHT PERCENT
Soya Meal (44% Protein) 30.80 Beef By-Products 10.90 Sugar 17.00 Propylene Glycol 4.50 Tallow 3.00 Dicalcium Phosphate 2.39 Whey Powder 2.38 Iodized Salt 0.85 Emulsifier 0.75 Modified Cornstarch 0.46 Potassium Sorbate 0.12 Sodium Propionate 0.12 Vitamins and Minerals 0.10 Colors 0.03 Water _ 26.60 100.00 was kennel tested against the soft-moist dog food contain-ing the above prepared enzymatically-treated meat. The dog food containing the enzymatically-treated meat won strongly over the control with the former being preferred by 33 out _ ~, "` l~.Z36~;5 . .
;
of 37 dogs, thus indicating its improved palatability.
; ` .
!
, ,
Claims (8)
PROPERTY OR PRIVILEGE IS CLAIMED ARE DEFINED AS FOLLOWS:
1. A process for improving the palatability of a food for monogastric animals which comprises:
subjecting a meat slurry to the action of pancreatin and blending the enzymatically-treated meat with the animal food.
subjecting a meat slurry to the action of pancreatin and blending the enzymatically-treated meat with the animal food.
2. A process according to claim 1 wherein the meat slurry is prepared from beef.
3. A process according to claim 1 or 2 in which pan-creatin is added to the meat slurry at a level of from 1 to 3%
by weight, basis the protein content of the meat.
by weight, basis the protein content of the meat.
4. A process for improving the palatability of an animal food comprising:
(a) preparing a meat slurry at a temperature between 100° and 150°F. (38° and 65°C.);
(b) adjusting the pH of the slurry to 7.5 to 8.0;
(c) adding pancreatin to the slurry;
(d) subjecting the slurry to the action of the added pancreatin for a period of 30 to 240 minutes;
(e) increasing the temperature of the slurry to 190°
F. (88°C.) to deactivate the pancreatin; and (f) blending the pancreatin-treated slurry with an animal food.
(a) preparing a meat slurry at a temperature between 100° and 150°F. (38° and 65°C.);
(b) adjusting the pH of the slurry to 7.5 to 8.0;
(c) adding pancreatin to the slurry;
(d) subjecting the slurry to the action of the added pancreatin for a period of 30 to 240 minutes;
(e) increasing the temperature of the slurry to 190°
F. (88°C.) to deactivate the pancreatin; and (f) blending the pancreatin-treated slurry with an animal food.
5. A process according to claim 4, in which the meat slurry is prepared from beef.
6. A process according to claim 4 or 5, in which pan-creatin is added to the meat slurry at a level of from 1 to 3%
by weight, basis the protein content of the meat.
by weight, basis the protein content of the meat.
7. A food for monogastric animals including an effec-tive amount of pancreatin-treated meat.
8. An animal food of improved palatability according to claim 7 in which the amount of pancreatin-treated meat is between 1 and 10% by weight.
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA312,206A CA1123655A (en) | 1978-09-27 | 1978-09-27 | Animal food having improved palatability and process for producing same |
| JP12307279A JPS5554863A (en) | 1978-09-27 | 1979-09-25 | Improving of taste of animal food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA312,206A CA1123655A (en) | 1978-09-27 | 1978-09-27 | Animal food having improved palatability and process for producing same |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1123655A true CA1123655A (en) | 1982-05-18 |
Family
ID=4112469
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA312,206A Expired CA1123655A (en) | 1978-09-27 | 1978-09-27 | Animal food having improved palatability and process for producing same |
Country Status (2)
| Country | Link |
|---|---|
| JP (1) | JPS5554863A (en) |
| CA (1) | CA1123655A (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS63279754A (en) * | 1987-05-11 | 1988-11-16 | Iistar Kk | Production of pet food for dog and cat |
| JP2011524165A (en) * | 2008-06-03 | 2011-09-01 | ネステク ソシエテ アノニム | Taste improving agent and method for improving taste |
-
1978
- 1978-09-27 CA CA312,206A patent/CA1123655A/en not_active Expired
-
1979
- 1979-09-25 JP JP12307279A patent/JPS5554863A/en active Pending
Also Published As
| Publication number | Publication date |
|---|---|
| JPS5554863A (en) | 1980-04-22 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| MKEX | Expiry |