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WO2018185017A1 - Method of feeding piglets - Google Patents

Method of feeding piglets Download PDF

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Publication number
WO2018185017A1
WO2018185017A1 PCT/EP2018/058244 EP2018058244W WO2018185017A1 WO 2018185017 A1 WO2018185017 A1 WO 2018185017A1 EP 2018058244 W EP2018058244 W EP 2018058244W WO 2018185017 A1 WO2018185017 A1 WO 2018185017A1
Authority
WO
WIPO (PCT)
Prior art keywords
vitamin
cheese
piglets
casein
composition
Prior art date
Application number
PCT/EP2018/058244
Other languages
French (fr)
Inventor
Johannes Jacobus Wilhelmus LEMMEN
Original Assignee
Frieslandcampina Nederland B.V.
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Frieslandcampina Nederland B.V. filed Critical Frieslandcampina Nederland B.V.
Priority to CN201880023607.8A priority Critical patent/CN110494044A/en
Priority to BR112019019097A priority patent/BR112019019097A2/en
Publication of WO2018185017A1 publication Critical patent/WO2018185017A1/en
Priority to PH12019502229A priority patent/PH12019502229A1/en

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K50/00—Feeding-stuffs specially adapted for particular animals
    • A23K50/30—Feeding-stuffs specially adapted for particular animals for swines
    • 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
    • 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
    • A23K10/16—Addition of microorganisms or extracts thereof, e.g. single-cell proteins, to feeding-stuff compositions
    • A23K10/18—Addition of microorganisms or extracts thereof, e.g. single-cell proteins, to feeding-stuff compositions of live microorganisms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K10/00—Animal feeding-stuffs
    • A23K10/20—Animal feeding-stuffs from material of animal origin
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K20/00—Accessory food factors for animal feeding-stuffs
    • A23K20/10—Organic substances
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K20/00—Accessory food factors for animal feeding-stuffs
    • A23K20/10—Organic substances
    • A23K20/142—Amino acids; Derivatives thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K20/00—Accessory food factors for animal feeding-stuffs
    • A23K20/10—Organic substances
    • A23K20/142—Amino acids; Derivatives thereof
    • A23K20/147—Polymeric derivatives, e.g. peptides or proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K20/00—Accessory food factors for animal feeding-stuffs
    • A23K20/10—Organic substances
    • A23K20/158—Fatty acids; Fats; Products containing oils or fats
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K20/00—Accessory food factors for animal feeding-stuffs
    • A23K20/10—Organic substances
    • A23K20/163—Sugars; Polysaccharides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K20/00—Accessory food factors for animal feeding-stuffs
    • A23K20/10—Organic substances
    • A23K20/174—Vitamins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K20/00—Accessory food factors for animal feeding-stuffs
    • A23K20/20—Inorganic substances, e.g. oligoelements
    • A23K20/30—Oligoelements
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K50/00—Feeding-stuffs specially adapted for particular animals
    • A23K50/60—Feeding-stuffs specially adapted for particular animals for weanlings

Definitions

  • TITLE Method of feeding piglets
  • the invention relates to a method of feeding piglets in the pre-weaning phase.
  • sow milk replacers are powders generally comprising vegetable fat, milk- and wheat protein, and lactose, and are dissolved in water and given as a kind of 'milk', 'yogurt' or 'porridge'.
  • Creep feed is complementary pellet feed for piglets and comprises mainly vegetable protein (such as soy), vegetable fat (e.g. from palm, coconut, soy, linseed, rapeseed) and lactose. Creep feed is supplied to the piglets in order to prepare their digestive tract for solid food fed after weaning and to provide extra energy next to sow milk.
  • vegetable protein such as soy
  • vegetable fat e.g. from palm, coconut, soy, linseed, rapeseed
  • lactose lactose. Creep feed is supplied to the piglets in order to prepare their digestive tract for solid food fed after weaning and to provide extra energy next to sow milk.
  • Another critical phase is the moment the piglets are weaned.
  • the piglets Upon weaning, the piglets are separated from the sow, and are placed in a different social environment with piglets from other litters. This is a stressful moment and may cause the piglets to stop eating or eat much less, causing a dip in their growth curve, also known as a "weaning dip".
  • a weaning dip often causes a significant decline in the rate at which weight is gained after weaning, resulting in a downward deviation in the growth trend of the piglets. This may result in a reduced weight gain in the first week after weaning, e.g.
  • the piglets have a weaning weight that is as high as possible, or at least they should have stored enough energy (in the form of fat) in their body to avoid excessive lean weight loss (muscle weight loss) upon weaning, which means that the feed intake in the pre-weaning phase must be adequate.
  • the milk replacer has to be discarded after several hours to prevent bacterial spoilage, especially in hot and humid environment.
  • sow milk or conventional weaning feed can be at least partially replaced by a specific nutritional composition comprising casein.
  • a specific nutritional composition comprising casein can contribute to reducing a weaning dip, in particular when fed to piglets supplementary to a (known) weani ng feed .
  • the specific composition comprising casei n is a promising alternative for or supplementary feed to conventional sow milk replacer.
  • the present i nvention relates to a method of feeding piglets comprising providing to the piglets a solid nutritiona l com position comprising casei n (hereinafter also referred to as 'casein composition') during at least a part of the pre-weaning phase.
  • the invention relates to a method of reducing a weaning dip i n piglets whereby the piglets are fed a solid nutritional composition comprising casei n d uring at least a part of the pre-weaning phase.
  • the i nvention further relates to the use of a solid nutritiona l com position comprising casei n as piglet feed d uring at least a pa rt of the pre-wea ni ng phase.
  • the i nvention relates to the use of a solid nutritional composition comprising casein as sow milk replacer.
  • the i nvention relates to a piglet pen comprising a space to which piglets have access and a space for holdi ng a sow, wherein the space to which piglets have access comprises a solid nutritional composition comprising casei n.
  • the composition is preferably present in or on a feeding u nit configu red to provide said nutritional composition the piglets.
  • the i nvention relates to a sol id nutritiona l composition comprising casei n.
  • the term ⁇ solid nutritional composition comprising casein' is also referred to as 'casei n composition'.
  • the casein composition comprises cheese, more in particular the casein com position is cheese, which cheese may be processed cheese or natural cheese.
  • n means “and/or” unless specified otherwise.
  • a or “a n” as used herein means “at least one” unless specified otherwise.
  • substantially(ly) or “essential(ly)” is generally used herein to indicate that it has the general character or function of that which is specified. When referring to a quantifiable feature, these terms are in particular used to indicate that it is for at least 75 %, more in particular at least 90 %, even more in particular at least 95 % of the maximum that feature.
  • the term "about” in relation to a value generally includes a range around that value as will be understood by the skilled person.
  • the range is from at least 15 % below to at least 15 % above the value, more in particular from 10 % below to 10 % above the value, more specifically from 5 % below to 5 % above the value.
  • percentages are weight percentages unless specified otherwise. Percentages are based on total weight, unless specified otherwise.
  • Voom temperature' refers to the ambient temperature in an indoor environment, which is variable depending on the outdoor temperature and indoor temperature control. Usually, room temperature is in the range of 18-30 °C, in particular about 25 °C.
  • the term 'ambient temperature' in general extends not only to indoor ambient temperature but also outdoor ambient temperature, e.g. temperatures that a product or composition may be exposed to during transport, during street-vending etc.
  • the term 'solid' is used herein for a substance, in particular a composition, which is dimension stable, i.e. it essentially remains its shape when put on a horizontal surface without further support from the sides or top of the matter, at least in air, at a pressure of 1 bar, at a temperature at which it is intended to be used. Thus, it does not visibly flow - in the absence of an applied force (apart from gravity).
  • the casein composition is solid at the temperature at which it is (to be) used. Generally it is solid at a temperature of about 30 °C (and less), preferably at a temperature of about 35 °C (and less), in particular at a temperature of about 50 °C (and less).
  • the casein composition is firm enough to show fracture, when exposed to a sufficiently high deformation stress, as opposed to shear thinning products, which show only yield or flow when subjected to deformation stress.
  • This is generally the case for cheese and cheese-like compositions having a similar or higher firmness than semi-hard or hard cheese.
  • 'Pre-weaning phase' is the time from birth of the piglets until the moment they are weaned.
  • Cheese has its conventional meaning, as is known by the skilled person (known handbooks include P. Walstra, Dairy Science and Technology, second edition, 2006, CRC Press; Page 578 ff and page 737 ff (processed cheese), hereafter referred to as 'Walstra')- Cheese is a concentrated dairy food made from milk. It is the fresh or matured product obtained by draining the whey (moisture or serum of original milk) after coagulation of casein, the major milk protein. Cheese typically essentially consists of a hydrated protein matrix, with interspersed filler fat particles.
  • Cheeses may be classified on the basis of their origin (e.g. Dutch type cheese, parmesan, etc.) , the type of milk used and/or its moisture level.
  • Cheeses generally have a moisture content in the range of about 20 to about 80 wt. %.
  • Cheeses with a moisture level of 42 wt.% or less are referred to herein as 'hard cheese'; cheeses with a moisture level of more than 42 wt. % to 55 wt. % are referred to herein as semi-hard; and cheeses with more than 55 wt. % moisture are referred herein as soft cheeses.
  • Natural cheese is a general classification for cheese that is made directly from milk.
  • the curd separated from the whey, can be used immediately, whereas in matured or ripened cheese, the curd is further treated by the addition of selected strains of bacteria, mold, yeast or a combination of these ripening agents.
  • the bacteria, mold and yeast continue to ripen the cheese over time, changing the cheese's flavor and texture as it ages.
  • Natural cheese may be used as an ingredient for derived cheese products, so-called processed cheese.
  • Natural cheese processing usually involves applying a usually synthetic coating composition (usually an aqueous dispersion e.g. of polyvinyl acetate) covering the cheese, shortly after leaving the brine bath.
  • a usually synthetic coating composition usually an aqueous dispersion e.g. of polyvinyl acetate
  • Foil ripened cheese, or shortly 'foil cheese' is obtained by a method wherein the cheese is ripened as rindless cheese, by packing the cheese after brining in a multilayer foil.
  • Such technology is also generally known. Examples of patent literature wherein such process is described include EP-A 1 287 744 (introductory part) and US
  • Cheese analogs, or cheese substitutes are cheeselike products made without natural cheese. These products are prepared using caseinates, fat (vegetable fat or milk fat), water and melting salts. Suitable vegetable fats may be coconut fat or soy oil. As milk fat, butter can be used.
  • casein' is used herein in the conventional sense as a generic term for the non-whey protein fraction from milk.
  • the generic term includes micellar casein, caseinate and coagulated casein.
  • Casein as found in milk, is a supramolecular association of individual casein subunits: alpha-sl-, alpha-s2-, beta-, and kappa-casein. These fractions are organized within, a micellar structure according to a balance of interactions involving their hydrophobic and hydrophilic groups.
  • the casein micelle is held together by colloidal calcium phosphate.
  • caseinate' is a non-micellar protein derived from casein, obtainable by acid precipitation from a liquid containing solubilized casein (casein micelles) such as milk, and subsequent neutralization with a base, such as a hydroxide or a basic salt.
  • caseinate is composed of a mixture of four major casein types (alpha SI, alpha S2, beta and kappa casein).
  • the casein is derived from cow milk.
  • suitable sources include milk from other ungulates, in particular milk from hoofed ungulates, such as sheep milk, goat milk, mare, camel and buffalo milk.
  • hoofed ungulates such as sheep milk, goat milk, mare, camel and buffalo milk.
  • a casein composition wherein the casein is coagulated such as a cheese).
  • Casein is usually the only or the major protein of the casein composition.
  • the casein content is usually is at least 5 wt. %, based on the total weight of the composition.
  • the casein content is usually less than 60 wt. %, based on total weight of the composition.
  • the casein content is in the range of 15-45 wt. %, in particular in the range of 20-35 wt. %, more in particular in the range of 22-30 wt. % based on the total weight of the composition.
  • a relatively high casein content is advantageous for providing a favorable consistency of the product, such that smearing or wasting of product is low, or even essentially avoided.
  • the weight to weight ratio whey to casein is below 0.2, preferably in the range of 0-0.1, more preferably in the range of 0 - 0.05.
  • the casein content as a percentage of total protein is 80-100 wt. %, preferably 90-100 wt. %, in particular 95-100 wt. %.
  • the casein composition according to the invention preferably has a total protein content of at least 5 wt % based on the composition. Preferably, the total protein content is 20 wt % or less.
  • the total protein content is between 7 and 17 wt % of the composition.
  • the casein composition generally contains moisture (water).
  • the moisture content usually is at least 30 wt. %.
  • the moisture content usually is less than 65 wt. %.
  • the moisture content of the casein composition is 37-60 wt. %, more preferably 40-50 wt. %.
  • good results have been achieved with a casein composition comprising about 41 to about 43 wt. % moisture.
  • the casein composition contains fat.
  • the fat content is in the range of 0.4 - 60 wt. %, in particular in the range of 5 - 45 wt. %.
  • the fat content is in the range of 10 - 34 wt. %, more preferably in the range of 15 -30 wt. %.
  • the fat content may in particular be of a 20+, 30+ or 48+ cheese, i.e. a cheese having a fat content, based on dry mater of more than 20 wt. %, more than 30 wt. % or more than 48 wt. % respectively.
  • the fat or at least a substantial part thereof is milk fat or a fraction thereof.
  • at least 50-100 wt. %, in particular 90-100 wt. % of the fat is from milk.
  • the fat may be a vegetable fat, preferably in an amount of 0.1 - 10 wt % of the composition.
  • Such fats can be desired for processing reasons or be a source of one or more polyunsaturated fatty acids, such as alpha-linolenic acid (ALA) or linoleic acid (LA).
  • ALA alpha-linolenic acid
  • LA linoleic acid
  • Preferred examples of vegetable fats are selected from palm, palm kernel, coconut, rapeseed, canola, sunflower and soy oil/fat.
  • a marine oil is included, which is a source for docosahexaenoic acid (DHA) or eicosapentaenoic acid (EPA).
  • DHA docosahexaenoic acid
  • EPA eicosapentaenoic acid
  • the casein composition in particular a cheese, (for use in a method or in a pen) according to the invention may consist of ingredients typically used for preparing a natural or processed cheese suitable for human consumption, e.g. as described in 'Walstra' or WO 03/039265.
  • One or more additives for preparing a processed cheese are in particular selected from the group consisting of melting salts (such as phosphates and citrates), salts, food grade acids (such as lactic acid, citric acid), preserving agents (e.g. sorbate) and colorings.
  • one or more nutrients are present selected from the group consisting of whey powder; probiotic bacteria, such as
  • vitamin A e.g. retinylacetaat
  • vitamin D3 E671
  • vitamin E vitamin C
  • vitamin K vitamin K
  • vitamin Bl thiamine
  • vitamin B2 riboflavin
  • vitamin B5 pantothenic acid
  • vitamin B3 Nicotinic acid
  • pyridoxine pyridoxine
  • vitamin B12 cobalamin
  • vitamin Bl l folic acid
  • vitamin B8 biotin
  • polyunsaturated fatty acids such as one or more fatty acids selected from the group of EPA, DHA, ARA, LA and ALA
  • Calcium formate fatty acids selected from the group of EPA, DHA, ARA, LA and ALA
  • Citric acid a fatty acid selected from the group of EPA, DHA, ARA, LA and ALA
  • feed emulsifiers such as glyceryl polyethylene glycol ricinoleate.
  • composition may comprise one or more additional ingredients to affect a sensory properties, such as an artificial sweeteners, in particular saccharine or another flavoring agent, in particular an aroma, such as vanilla aroma.
  • a sensory properties such as an artificial sweeteners, in particular saccharine or another flavoring agent, in particular an aroma, such as vanilla aroma.
  • Such nutrients and other additional ingredients may be included in amounts based on known amounts for sow milk replacers, creep feeds or other pre-weaning feeds.
  • the content of one or more of these ingredients is as follows:
  • the whey powder content usually is up to 5 wt. %, preferably 0.1-4.2 wt. %.
  • the total content of feed emulsifiers is usually 0-0.007 wt.%, preferably 0- 0.0035 wt. %
  • Probiotic bacteria in particular, Enterococcus spp, preferably are usually present in a concentration of 0-0.007 wt. 5, preferably 0.00005-0.00035 wt. %.
  • Artificial sweeteners such as saccharine may, e.g., be present in a concentration of 0-007 wt. %, in particular of up to about 0.0035 wt. %.
  • L-Lysine (in monomeric form as free acid, salt thereof or ester thereof or in peptide form at least substantially consisting of L-lysine units) content usually is 0-0.3 wt. %, in particular 0.01- 0.15 wt. %. If present, the concentration preferably is at least 0.05 wt. %.
  • Calcium formate concentration generally is 0-0.03 wt. %, in particular
  • Citric acid concentration generally is 0- 0.4 wt.%, in particular up to 0.17 wt.%
  • Methionine (in monomeric form as free acid, salt thereof or ester thereof or in peptide form at least substantially consisting of methionine units) content usually is 0-0.3 wt. 5, in particular 0.01-0.15 %. If present, the content preferably is at least 0.05 wt%.
  • Ferro sulphate content usually is 0-0.0035, in particular 0.0005-0.0017 wt%.
  • Lactose content usually is 0.017-8.5 wt %.
  • Content of prebiotics, in particular of galacto-oligosaccharides (GOS) usually is 0-0.3 wt. %, in particular 0.01-0.15 wt. %.
  • Wheat gluten may be present in amounts of 0.1 - 8 wt %.
  • Hydrolysed wheat content usually is 0-3 wt. %, in particular 0.1-1.5 wt. %.
  • Starch may be present in amounts of 0.1 - 10 wt %, preferably 0.2 - 5 wt%.
  • the casein composition comprises cheese, in particular ripened cheese. It has been found that the taste of ripened cheese is liked by piglets. Also - in case the casein composition is a naturally ripened or foil-ripened cheese - the texture of ripened cheese, in particular a hard or semi-hard cheese is advantageous, because it reduces tendency of spoiling or smearing. Preferably, the naturally or foil-ripened cheese has been ripened for at least 7 days, and preferably not more than 12 months.
  • the ripening takes place between 3 and 15 °C.
  • the cheese is made from cow milk, goat milk or sheep milk. Good results have been achieved with cheese from cow milk.
  • the casein composition preferably cheese, used in the feeding method has no cheese coating.
  • the composition may have been produced without cheese coating (such as processed cheese or foil ripened cheese) or - if the
  • composition has been produced with coating - the coating is therefore preferably removed before use in the feeding method.
  • the casein composition/cheese is essentially rindless.
  • the casein composition is a Dutch type cheese, such as a Gouda-type cheese or an Edam-type cheese, or a processed cheese made with a hard or semi-hard cheese, such as the Dutch type cheese.
  • Examples of other suitable cheese-types include Parmezan, Provolone, Cheddar,
  • Emmentaler Tilsiter, Cagliata, Mimolette, Maasdam.
  • the composition has a pH of less than 6.6, more preferably of less than 6.0, in particular between 5.1 and 5.5.
  • the pH is the apparent pH, measured at 25 °C with a calibrated pH electrode that is stuck in the composition, Suitable pH meters dedicated to measuring the pH of cheese can be used; these are generally known in the art.
  • the sodium content of the casein composition is about 2000 mg or less per 100 gram of the composition.
  • the sodium content, based on the weight of the casein composition is less than 1000 mg/100 g, more preferably 750 mg/100 g or less in particular 500 mg/100 g or less, more in particular 250 mg/100 g or less.
  • casein composition is a processed cheese, it generally comprises natural cheese or foil ripened cheese, additional casein (e.g. caseinate blended with the natural cheese or foil ripened cheese, water, additives, optionally butter and/or butter fat.
  • additional casein e.g. caseinate blended with the natural cheese or foil ripened cheese
  • water e.g. water, additives, optionally butter and/or butter fat.
  • the natural cheese used herein is preferably a semi-hard cheese type, more preferably a Gouda-type or Edam- type cheese.
  • additional milk solids e.g. skimmed milk powder, whole milk powder, whey protein concentrate, delactosed permeate and/or cheese whey powder may be used in the preparation of the processed cheese. Further, it may comprise another fat source, such as a vegetable oil.
  • the amount of natural cheese or foil ripened cheese in the casein composition of the processed cheese type may vary from 20 to 90% w/w, preferably from 35 to 85% w/w, more preferably from 40 to 80% w/w.
  • the higher the natural cheese or foil ripened cheese content the higher the consistency of the product. This is advantageous to reduce risk of smearing of the pen.
  • the amount of added casein in addition to the casein provided by the natural or foil ripened cheese usually is in the range of 1 to 10% w/w, preferably between 2 and 8% w/w and more preferably between 3 and 6% w/w.
  • it is usually between 5 to 30% w/w, preferably between 10 to 30% w/w and more preferably between 20 to 30% w/w.
  • butter and/or butter fat are present when the fat originating from the natural or foil ripened cheese raw materials does not give enough creaminess and/or nutritional value to the product. They are preferably added in an amount of 3 to 40% w/w.
  • the solid nutritional composition comprising casein is characterized by one or more of:
  • the solid nutritional composition is a cheese, which may be a natural, foil ripened or processed cheese
  • the solid nutritional composition comprising one or more ingredients selected from the group consisting of whey powder; feed emulsifiers, such as glyceryl polyethylene glycol ricinoleate; probiotic bacteria, such as Enterococcus spp; artificial sweeteners, such as saccharine; free L-Lysine; calcium formate; citric acid; vanilla flavour; free methionine; lactose; prebiotics, such as galacto- oligosaccharides (GOS); wheat gluten; hydrolysed wheat; starch; trace minerals, e.g. iron, such as ferro sulphate; vitamins, such as one or more vitamins selected from the group of vitamin A (e.g.
  • vitamin D3 E671
  • vitamin E vitamin C
  • vitamin K vitamin Bl (thiamine)
  • vitamin B2 riboflavin
  • vitamin B5 pantothenic acid
  • vitamin B3 Nicotinic acid
  • vitamin B6 Nicotinic acid
  • the casein composition may be prepared in a manner known per se, in case of a processed cheese; it usually comprises mixing natural or foil ripened cheese, additional milk powder, casein or caseinate, water, additives, melting salts such as citrates and/or phosphates, optionally butter, butter fat and/or other fat, such as vegetable fat, heating and shaping the product.
  • the processed cheese according to the invention is a sterilized product, more preferably UHT sterilized to enhance shelf life.
  • the casein composition is usually a shaped product. It has advantageously a relatively high weight and size exceeding the size the piglets can eat in a single bite.
  • the high weight and size is in particular advantageous, because it reduces or avoids spreading of the nutritional composition over the space wherein the composition is provided to the piglets.
  • Particularly suitable shapes for the composition include a polyhedron shape - e.g. a cube, pyramidal shape, block or bar, - a wheel-shape, a wedge or other shape with one or more flat surfaces.
  • a more-rounded shape is also possible, e.g. spheroidal or sausage like.
  • a weight of more than about 500 g per shaped product is preferred, in particular a weight of about 1 to about 3.5 kg, preferably 1 - 2 kg.
  • the weight of the shaped composition is not more than 10 kg, more preferably not more than 5 kg.
  • the number of shaped product present in the space to which the piglets have access is one or more, e.g. up to 10.
  • the composition can be provided to piglets in smaller sizes, e.g. in a similar size as creep feed is given and the number of discrete units of shaped product can be higher.
  • the casein composition is a shaped product that is fastened to a part of the pen, e.g. a side, the floor or to the ceiling of a stable wherein the pen is provided. Fastening can be done e.g. with a pin structure, a belt, a rope or with a rack, such that the piglets can eat from it without easily moving the product around.
  • casein composition can in principle be done based on the way creep feed is given. It has been found effective for a casein composition, in particular a casein composition that comprises natural cheese, to provide a space to which the piglets have access with a feeding unit comprising the casein composition and a allowing the piglets to eat from the casein composition.
  • the piglets are preferably kept in a pen, having such space.
  • the pen usually also has a space for holding a sow.
  • the piglets generally also have access to the place where the sow is held, such that they can be fed by the sow.
  • the pen is preferably provided with means protecting the casein composition from being eaten by the sow.
  • the piglets are allowed to eat from the casein composition ad libitum, wherein the casein composition is available essentially all the time.
  • the composition is provided ranging from 4 times a day till 1 time per 5 days.
  • the piglets are administered - on average - an amount of casein composition providing about 80 to about 200 kcal per piglet per day.
  • a caloric density of 4 kcal per gram for carbohydrates and protein and 9 kcal per gram fat is taken.
  • the method of feeding the piglets is conveniently carried out by providing access of the casein composition to a litter of piglets (usually about 10 to about 12 piglets) in a pen, wherein casein composition is provided to the pen in an amount of about 1 to about 3 kg per five days. This amount may be provided as a single batch once every five days or in two or more batches per five days.
  • a method according to the invention is in particular useful for feeding piglets have an age of less than 31 days.
  • the weight of the piglets fed in accordance with the invention before weaning is usually up to about 10 kg per piglet, preferably 1 - 10 kg.
  • the part of the pre-weaning phase during which the composition is provided comprises the first 14 days after birth and/or the last 5 days before weaning.
  • the piglets are treated in accordance with the invention prior to weening, they are also suckling with the sow.
  • the porridge contained (wt.%) : Wheat: 20%, Broken wheat: 12%, Barley: 30%, Milk components 10%, Soy: 8%, Oat flakes: 10%, Vegetable oil : 3%, Potato protein: 4%, Fish meal : 1% ,Fish oil; providing in total : Protein : 18%; Fat: 6%; Lactose: 8%; Minerals: 5%).
  • the cheese was available for the piglets till the moment of weaning, which means for 5 days in total. In total the cheese was tested with 52 piglets. The piglets were followed 5 days after weaning, to see if there was an effect on the manure.
  • the tested piglets really liked the cheese and started eating it
  • a processed cheese type for feeding piglets in the pre-weaning phase was prepared as follows.
  • the Milner cheese is washed and scraped, then chopped or ground into smaller pieces.
  • This mixture is cooked for 4-5 minutes at about 80 - 90 °C, after which the temperature is raised 130 °C and UHT treated.
  • the product is stuffed in casings to form a shaped product of about 2.5 kg, which has the appearance of a large sausage.
  • Lactose 24 wt %

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Abstract

The present invention relates to a method of feeding piglets comprising providing to the piglets a solid nutritional composition comprising casein during at least a part of the pre-weaning phase. The invention further relates to a piglet pen comprising a space to which piglets have access and a space for holding a sow, wherein the space to which piglets have access comprises a nutritional composition comprising casein. Further, the invention relates to a specific casein composition, suitable for use in a method according to the invention.

Description

TITLE: Method of feeding piglets
Field of the invention
The invention relates to a method of feeding piglets in the pre-weaning phase.
Background
In pig breeding, several phases in the newborn piglets' life are critical. After birth, the piglet has to compete with other piglets in the litter to suckle enough milk from the sow. Nowadays, the number of piglets in a litter after farrowing is higher than the sow can normally nurse, causing the weaker piglets to grow less fast, and they are prone to microbial or viral infections.
In order to overcome this lack of sow milk, the breeder provides the piglets a commercially available sow milk replacer, which may be given already 1 day after birth. Sow milk replacers, as presently known, are powders generally comprising vegetable fat, milk- and wheat protein, and lactose, and are dissolved in water and given as a kind of 'milk', 'yogurt' or 'porridge'.
At a later stage, but also still in the pre-weaning phase, piglets are given creep feed. Creep feed is complementary pellet feed for piglets and comprises mainly vegetable protein (such as soy), vegetable fat (e.g. from palm, coconut, soy, linseed, rapeseed) and lactose. Creep feed is supplied to the piglets in order to prepare their digestive tract for solid food fed after weaning and to provide extra energy next to sow milk.
Another critical phase is the moment the piglets are weaned. Upon weaning, the piglets are separated from the sow, and are placed in a different social environment with piglets from other litters. This is a stressful moment and may cause the piglets to stop eating or eat much less, causing a dip in their growth curve, also known as a "weaning dip". A weaning dip often causes a significant decline in the rate at which weight is gained after weaning, resulting in a downward deviation in the growth trend of the piglets. This may result in a reduced weight gain in the first week after weaning, e.g. of only about ten to fifty grams, or even an absolute weight loss, which loss may be as high as about 500 grams in the first week after weaning. As a result thereof, piglets that have had a considerable weaning dip, generally have a much lower weight at 40 weeks old, than piglets with a less severe weaning dip.
It is therefore important that the piglets have a weaning weight that is as high as possible, or at least they should have stored enough energy (in the form of fat) in their body to avoid excessive lean weight loss (muscle weight loss) upon weaning, which means that the feed intake in the pre-weaning phase must be adequate.
However, it has been observed that providing sow milk replacer or weaning feed in a fluid form, to piglets in a pen has several drawbacks:
- sow milk replacer must be made freshly several times a day, which makes it labor intensive for the breeders staff;
- special dissolving and mixing equipment is necessary to prepare the milk replacer;
- the equipment and the feeding bowls containing the sow milk replacer have to be cleaned thoroughly;
- the milk replacer has to be discarded after several hours to prevent bacterial spoilage, especially in hot and humid environment.
- The piglets in the pen spoil the sow milk replacer, either by their excrements or urine, or by messing around with it, since the milk replacer is of liquid or semiliquid nature.
Therefore, the need exists to provide an improved method of feeding piglets preferably as a sow milk replacer, in the pre-weaning period, which is much less labor intensive, simple, hygienic and still highly nutritious.
Summary of the invention
It has been found that in the piglet's pre-weaning phase, sow milk or conventional weaning feed can be at least partially replaced by a specific nutritional composition comprising casein. In an experiment wherein piglets in the pre-weaning phase where given the choice between the specific composition comprising casein and a conventional weaning feed (a porridge of weaning feed), the piglets started eating the composition readily, and showed a preference for the composition over the conventional weaning feed. On the basis of their observations, the inventors concluded that the specific composition comprising casein can contribute to reducing a weaning dip, in particular when fed to piglets supplementary to a (known) weani ng feed . Moreover, they considered that on the basis of the improvements found compared to the conventional weaning feed, the specific composition comprising casei n is a promising alternative for or supplementary feed to conventional sow milk replacer.
Thus, i n one aspect, the present i nvention relates to a method of feeding piglets comprising providing to the piglets a solid nutritiona l com position comprising casei n (hereinafter also referred to as 'casein composition') during at least a part of the pre-weaning phase.
Furthermore, the invention relates to a method of reducing a weaning dip i n piglets whereby the piglets are fed a solid nutritional composition comprising casei n d uring at least a part of the pre-weaning phase.
The i nvention further relates to the use of a solid nutritiona l com position comprising casei n as piglet feed d uring at least a pa rt of the pre-wea ni ng phase.
Furthermore, the i nvention relates to the use of a solid nutritional composition comprising casein as sow milk replacer.
Furthermore, the i nvention relates to a piglet pen comprising a space to which piglets have access and a space for holdi ng a sow, wherein the space to which piglets have access comprises a solid nutritional composition comprising casei n. The composition is preferably present in or on a feeding u nit configu red to provide said nutritional composition the piglets.
Furthermore, the i nvention relates to a sol id nutritiona l composition comprising casei n.
Hereinafter, the term λ solid nutritional composition comprising casein' is also referred to as 'casei n composition'. In particular, the casein composition comprises cheese, more in particular the casein com position is cheese, which cheese may be processed cheese or natural cheese.
Detailed descri ption
Unless defined otherwise, all technical and scientific terms used herei n have the same meaning as commonly understood by one of ordi nary skill in the art.
The term "or" as used herei n means "and/or" unless specified otherwise. The term "a" or "a n" as used herein means "at least one" unless specified otherwise. The term "substantial(ly)" or "essential(ly)" is generally used herein to indicate that it has the general character or function of that which is specified. When referring to a quantifiable feature, these terms are in particular used to indicate that it is for at least 75 %, more in particular at least 90 %, even more in particular at least 95 % of the maximum that feature.
The term "about" in relation to a value generally includes a range around that value as will be understood by the skilled person. In particular, the range is from at least 15 % below to at least 15 % above the value, more in particular from 10 % below to 10 % above the value, more specifically from 5 % below to 5 % above the value.
As used herein, percentages are weight percentages unless specified otherwise. Percentages are based on total weight, unless specified otherwise.
When referring to a "noun" (e.g. a compound, an additive etc.) in singular, the plural is meant to be included, unless specified otherwise.
For the purpose of clarity and a concise description features are described herein as part of the same or separate embodiments, however, it will be appreciated that the scope of the invention may include embodiments having combinations of all or some of the features described.
When referred herein to Voom temperature', this refers to the ambient temperature in an indoor environment, which is variable depending on the outdoor temperature and indoor temperature control. Usually, room temperature is in the range of 18-30 °C, in particular about 25 °C. The term 'ambient temperature' in general extends not only to indoor ambient temperature but also outdoor ambient temperature, e.g. temperatures that a product or composition may be exposed to during transport, during street-vending etc.
Typically, the term 'solid' is used herein for a substance, in particular a composition, which is dimension stable, i.e. it essentially remains its shape when put on a horizontal surface without further support from the sides or top of the matter, at least in air, at a pressure of 1 bar, at a temperature at which it is intended to be used. Thus, it does not visibly flow - in the absence of an applied force (apart from gravity). The casein composition is solid at the temperature at which it is (to be) used. Generally it is solid at a temperature of about 30 °C (and less), preferably at a temperature of about 35 °C (and less), in particular at a temperature of about 50 °C (and less). Advantageously, the casein composition is firm enough to show fracture, when exposed to a sufficiently high deformation stress, as opposed to shear thinning products, which show only yield or flow when subjected to deformation stress. This is generally the case for cheese and cheese-like compositions having a similar or higher firmness than semi-hard or hard cheese.
'Pre-weaning phase' is the time from birth of the piglets until the moment they are weaned.
Cheese has its conventional meaning, as is known by the skilled person (known handbooks include P. Walstra, Dairy Science and Technology, second edition, 2006, CRC Press; Page 578 ff and page 737 ff (processed cheese), hereafter referred to as 'Walstra')- Cheese is a concentrated dairy food made from milk. It is the fresh or matured product obtained by draining the whey (moisture or serum of original milk) after coagulation of casein, the major milk protein. Cheese typically essentially consists of a hydrated protein matrix, with interspersed filler fat particles.
Cheeses may be classified on the basis of their origin (e.g. Dutch type cheese, parmesan, etc.) , the type of milk used and/or its moisture level.
Cheeses generally have a moisture content in the range of about 20 to about 80 wt. %. Cheeses with a moisture level of 42 wt.% or less are referred to herein as 'hard cheese'; cheeses with a moisture level of more than 42 wt. % to 55 wt. % are referred to herein as semi-hard; and cheeses with more than 55 wt. % moisture are referred herein as soft cheeses.
Natural cheese is a general classification for cheese that is made directly from milk. In fresh, unripened cheese, the curd, separated from the whey, can be used immediately, whereas in matured or ripened cheese, the curd is further treated by the addition of selected strains of bacteria, mold, yeast or a combination of these ripening agents. The bacteria, mold and yeast continue to ripen the cheese over time, changing the cheese's flavor and texture as it ages.
Natural cheese may be used as an ingredient for derived cheese products, so-called processed cheese.
Natural cheese processing usually involves applying a usually synthetic coating composition (usually an aqueous dispersion e.g. of polyvinyl acetate) covering the cheese, shortly after leaving the brine bath. Foil ripened cheese, or shortly 'foil cheese' is obtained by a method wherein the cheese is ripened as rindless cheese, by packing the cheese after brining in a multilayer foil. Such technology is also generally known. Examples of patent literature wherein such process is described include EP-A 1 287 744 (introductory part) and US
2016/100603.
Cheese analogs, or cheese substitutes ("imitation cheese"), are cheeselike products made without natural cheese. These products are prepared using caseinates, fat (vegetable fat or milk fat), water and melting salts. Suitable vegetable fats may be coconut fat or soy oil. As milk fat, butter can be used.
The term 'casein' is used herein in the conventional sense as a generic term for the non-whey protein fraction from milk. The generic term includes micellar casein, caseinate and coagulated casein. Casein, as found in milk, is a supramolecular association of individual casein subunits: alpha-sl-, alpha-s2-, beta-, and kappa-casein. These fractions are organized within, a micellar structure according to a balance of interactions involving their hydrophobic and hydrophilic groups. The casein micelle is held together by colloidal calcium phosphate. 'Caseinate' is a non-micellar protein derived from casein, obtainable by acid precipitation from a liquid containing solubilized casein (casein micelles) such as milk, and subsequent neutralization with a base, such as a hydroxide or a basic salt. Like micellar casein, caseinate is composed of a mixture of four major casein types (alpha SI, alpha S2, beta and kappa casein).
Preferably, the casein is derived from cow milk. Other suitable sources include milk from other ungulates, in particular milk from hoofed ungulates, such as sheep milk, goat milk, mare, camel and buffalo milk. Particularly good results have been achieved with a casein composition wherein the casein is coagulated, such as a cheese).
Casein is usually the only or the major protein of the casein composition. The casein content is usually is at least 5 wt. %, based on the total weight of the composition. The casein content is usually less than 60 wt. %, based on total weight of the composition. Preferably, the casein content is in the range of 15-45 wt. %, in particular in the range of 20-35 wt. %, more in particular in the range of 22-30 wt. % based on the total weight of the composition. A relatively high casein content is advantageous for providing a favorable consistency of the product, such that smearing or wasting of product is low, or even essentially avoided.
Generally, the weight to weight ratio whey to casein is below 0.2, preferably in the range of 0-0.1, more preferably in the range of 0 - 0.05. Usually, the casein content as a percentage of total protein is 80-100 wt. %, preferably 90-100 wt. %, in particular 95-100 wt. %.
The casein composition according to the invention preferably has a total protein content of at least 5 wt % based on the composition. Preferably, the total protein content is 20 wt % or less.
More preferably, the total protein content is between 7 and 17 wt % of the composition.
The casein composition generally contains moisture (water). The moisture content usually is at least 30 wt. %. The moisture content usually is less than 65 wt. %. Preferably, the moisture content of the casein composition is 37-60 wt. %, more preferably 40-50 wt. %. In particular, good results have been achieved with a casein composition comprising about 41 to about 43 wt. % moisture.
Usually, the casein composition contains fat. Usually, the fat content is in the range of 0.4 - 60 wt. %, in particular in the range of 5 - 45 wt. %.
Preferably, the fat content is in the range of 10 - 34 wt. %, more preferably in the range of 15 -30 wt. %. In case the casein composition is a cheese, the fat content may in particular be of a 20+, 30+ or 48+ cheese, i.e. a cheese having a fat content, based on dry mater of more than 20 wt. %, more than 30 wt. % or more than 48 wt. % respectively. Usually, the fat or at least a substantial part thereof is milk fat or a fraction thereof. In an advantageous embodiment, at least 50-100 wt. %, in particular 90-100 wt. % of the fat is from milk. In a further advantageous embodiment, such as in an embodiment wherein the casein composition is a processed cheese or a cheese analog, at least a substantial part of the fat may be a vegetable fat, preferably in an amount of 0.1 - 10 wt % of the composition. Such fats can be desired for processing reasons or be a source of one or more polyunsaturated fatty acids, such as alpha-linolenic acid (ALA) or linoleic acid (LA). Preferred examples of vegetable fats are selected from palm, palm kernel, coconut, rapeseed, canola, sunflower and soy oil/fat. In a specific embodiment, a marine oil is included, which is a source for docosahexaenoic acid (DHA) or eicosapentaenoic acid (EPA).
The casein composition, in particular a cheese, (for use in a method or in a pen) according to the invention may consist of ingredients typically used for preparing a natural or processed cheese suitable for human consumption, e.g. as described in 'Walstra' or WO 03/039265. One or more additives for preparing a processed cheese (for use as the casein composition in accordance with the invention) are in particular selected from the group consisting of melting salts (such as phosphates and citrates), salts, food grade acids (such as lactic acid, citric acid), preserving agents (e.g. sorbate) and colorings.
It is also possible to provide a casein composition adapted for the specific needs of piglets in the pre-weaning phase.
In a preferred embodiment one or more nutrients are present selected from the group consisting of whey powder; probiotic bacteria, such as
Enterococcus spp; L-Lysine; Methionine; lactose; prebiotics, such as galacto- oligosaccharides (GOS); wheat gluten; hydrolysed wheat; starch; trace minerals, such as iron (e.g. ferro sulphate); vitamins, such as one or more vitamins selected from the group of vitamin A (e.g. retinylacetaat), vitamin D3 (E671), vitamin E, vitamin C, vitamin K, vitamin Bl (thiamine), vitamin B2 (riboflavin), vitamin B5 (pantothenic acid), vitamin B3 (Nicotinic acid), vitamin B6
(pyridoxine), vitamin B12 (cobalamin), vitamin Bl l (folic acid), and vitamin B8 (biotin); and polyunsaturated fatty acids, such as one or more fatty acids selected from the group of EPA, DHA, ARA, LA and ALA; Calcium formate; Citric acid; and feed emulsifiers, such as glyceryl polyethylene glycol ricinoleate.
Further, the composition may comprise one or more additional ingredients to affect a sensory properties, such as an artificial sweeteners, in particular saccharine or another flavoring agent, in particular an aroma, such as vanilla aroma.
Such nutrients and other additional ingredients may be included in amounts based on known amounts for sow milk replacers, creep feeds or other pre-weaning feeds. In particular, the content of one or more of these ingredients is as follows:
If present, the whey powder content usually is up to 5 wt. %, preferably 0.1-4.2 wt. %.
The total content of feed emulsifiers is usually 0-0.007 wt.%, preferably 0- 0.0035 wt. %
Probiotic bacteria, in particular, Enterococcus spp, preferably are usually present in a concentration of 0-0.007 wt. 5, preferably 0.00005-0.00035 wt. %.
Artificial sweeteners such as saccharine may, e.g., be present in a concentration of 0-007 wt. %, in particular of up to about 0.0035 wt. %. L-Lysine (in monomeric form as free acid, salt thereof or ester thereof or in peptide form at least substantially consisting of L-lysine units) content usually is 0-0.3 wt. %, in particular 0.01- 0.15 wt. %. If present, the concentration preferably is at least 0.05 wt. %.
Calcium formate concentration generally is 0-0.03 wt. %, in particular
0.001-0.015wt. %
Citric acid concentration generally is 0- 0.4 wt.%, in particular up to 0.17 wt.%
Methionine (in monomeric form as free acid, salt thereof or ester thereof or in peptide form at least substantially consisting of methionine units) content usually is 0-0.3 wt. 5, in particular 0.01-0.15 %. If present, the content preferably is at least 0.05 wt%.
Ferro sulphate content usually is 0-0.0035, in particular 0.0005-0.0017 wt%.
Lactose content usually is 0.017-8.5 wt %.
Content of prebiotics, in particular of galacto-oligosaccharides (GOS) usually is 0-0.3 wt. %, in particular 0.01-0.15 wt. %.
Wheat gluten may be present in amounts of 0.1 - 8 wt %.
Hydrolysed wheat content usually is 0-3 wt. %, in particular 0.1-1.5 wt. %. Starch may be present in amounts of 0.1 - 10 wt %, preferably 0.2 - 5 wt%.
Preferably, the casein composition comprises cheese, in particular ripened cheese. It has been found that the taste of ripened cheese is liked by piglets. Also - in case the casein composition is a naturally ripened or foil-ripened cheese - the texture of ripened cheese, in particular a hard or semi-hard cheese is advantageous, because it reduces tendency of spoiling or smearing. Preferably, the naturally or foil-ripened cheese has been ripened for at least 7 days, and preferably not more than 12 months.
Preferably the ripening takes place between 3 and 15 °C.
Preferably the cheese is made from cow milk, goat milk or sheep milk. Good results have been achieved with cheese from cow milk.
Preferably the casein composition, preferably cheese, used in the feeding method has no cheese coating. The composition may have been produced without cheese coating (such as processed cheese or foil ripened cheese) or - if the
composition has been produced with coating - the coating is therefore preferably removed before use in the feeding method. Preferably, the casein composition/cheese is essentially rindless.
In a particularly preferred embodiment, the casein composition is a Dutch type cheese, such as a Gouda-type cheese or an Edam-type cheese, or a processed cheese made with a hard or semi-hard cheese, such as the Dutch type cheese.
Examples of other suitable cheese-types include Parmezan, Provolone, Cheddar,
Emmentaler, Tilsiter, Cagliata, Mimolette, Maasdam.
Preferably, the composition has a pH of less than 6.6, more preferably of less than 6.0, in particular between 5.1 and 5.5. As used herein, the pH is the apparent pH, measured at 25 °C with a calibrated pH electrode that is stuck in the composition, Suitable pH meters dedicated to measuring the pH of cheese can be used; these are generally known in the art.
Usually, the sodium content of the casein composition is about 2000 mg or less per 100 gram of the composition. Preferably, the sodium content, based on the weight of the casein composition is less than 1000 mg/100 g, more preferably 750 mg/100 g or less in particular 500 mg/100 g or less, more in particular 250 mg/100 g or less.
In case the casein composition is a processed cheese, it generally comprises natural cheese or foil ripened cheese, additional casein (e.g. caseinate blended with the natural cheese or foil ripened cheese, water, additives, optionally butter and/or butter fat.
Preferably, if the casein composition is a processed cheese, the natural cheese used herein is preferably a semi-hard cheese type, more preferably a Gouda-type or Edam- type cheese.
Further, additional milk solids, e.g. skimmed milk powder, whole milk powder, whey protein concentrate, delactosed permeate and/or cheese whey powder may be used in the preparation of the processed cheese. Further, it may comprise another fat source, such as a vegetable oil.
The amount of natural cheese or foil ripened cheese in the casein composition of the processed cheese type may vary from 20 to 90% w/w, preferably from 35 to 85% w/w, more preferably from 40 to 80% w/w. In general, the higher the natural cheese or foil ripened cheese content the higher the consistency of the product. This is advantageous to reduce risk of smearing of the pen. In case of a processed cheese, the amount of added casein (in addition to the casein provided by the natural or foil ripened cheese) usually is in the range of 1 to 10% w/w, preferably between 2 and 8% w/w and more preferably between 3 and 6% w/w. For an imitation cheese product, it is usually between 5 to 30% w/w, preferably between 10 to 30% w/w and more preferably between 20 to 30% w/w.
Other optional ingredients for the processed cheese are butter and/or butter fat. These are present when the fat originating from the natural or foil ripened cheese raw materials does not give enough creaminess and/or nutritional value to the product. They are preferably added in an amount of 3 to 40% w/w.
In an embodiment, the solid nutritional composition comprising casein is characterized by one or more of:
- a casein content of at least 5 wt.%, preferably at least 15 wt. %, based on the total weight and/or a casein content of more than 80 wt. %, in particular
90-100 wt. % based on total weight of protein;
- a moisture content of 30 - 65 wt.%;
- a fat content in the range of 5 - 60 wt.%;
- the solid nutritional composition is a cheese, which may be a natural, foil ripened or processed cheese
and
the solid nutritional composition comprising one or more ingredients selected from the group consisting of whey powder; feed emulsifiers, such as glyceryl polyethylene glycol ricinoleate; probiotic bacteria, such as Enterococcus spp; artificial sweeteners, such as saccharine; free L-Lysine; calcium formate; citric acid; vanilla flavour; free methionine; lactose; prebiotics, such as galacto- oligosaccharides (GOS); wheat gluten; hydrolysed wheat; starch; trace minerals, e.g. iron, such as ferro sulphate; vitamins, such as one or more vitamins selected from the group of vitamin A (e.g. retinylacetaat), vitamin D3 (E671), vitamin E, vitamin C, vitamin K, vitamin Bl (thiamine), vitamin B2 (riboflavin), vitamin B5 (pantothenic acid), vitamin B3 (Nicotinic acid), vitamin B6
(pyridoxine), vitamin B12 (cobalamin), vitamin Bl l (folic acid), and vitamin B8 (biotin); and polyunsaturated fatty acids, such as one or more fatty acids selected from the group of EPA, DHA, ARA, LA and ALA. The casein composition may be prepared in a manner known per se, in case of a processed cheese; it usually comprises mixing natural or foil ripened cheese, additional milk powder, casein or caseinate, water, additives, melting salts such as citrates and/or phosphates, optionally butter, butter fat and/or other fat, such as vegetable fat, heating and shaping the product. Preferably, the processed cheese according to the invention is a sterilized product, more preferably UHT sterilized to enhance shelf life.
The casein composition is usually a shaped product. It has advantageously a relatively high weight and size exceeding the size the piglets can eat in a single bite. The high weight and size is in particular advantageous, because it reduces or avoids spreading of the nutritional composition over the space wherein the composition is provided to the piglets. Particularly suitable shapes for the composition include a polyhedron shape - e.g. a cube, pyramidal shape, block or bar, - a wheel-shape, a wedge or other shape with one or more flat surfaces. A more-rounded shape is also possible, e.g. spheroidal or sausage like. In order to avoid or reduce spreading of the composition in the space wherein the casein composition is provided to the piglets, a weight of more than about 500 g per shaped product is preferred, in particular a weight of about 1 to about 3.5 kg, preferably 1 - 2 kg. Preferably, the weight of the shaped composition is not more than 10 kg, more preferably not more than 5 kg. The number of shaped product present in the space to which the piglets have access is one or more, e.g. up to 10. However, if desired, the composition can be provided to piglets in smaller sizes, e.g. in a similar size as creep feed is given and the number of discrete units of shaped product can be higher.
In an advantageous embodiment, the casein composition is a shaped product that is fastened to a part of the pen, e.g. a side, the floor or to the ceiling of a stable wherein the pen is provided. Fastening can be done e.g. with a pin structure, a belt, a rope or with a rack, such that the piglets can eat from it without easily moving the product around.
The provision of the casein composition can in principle be done based on the way creep feed is given. It has been found effective for a casein composition, in particular a casein composition that comprises natural cheese, to provide a space to which the piglets have access with a feeding unit comprising the casein composition and a allowing the piglets to eat from the casein composition.
Accordingly, the piglets are preferably kept in a pen, having such space. The pen usually also has a space for holding a sow. The piglets generally also have access to the place where the sow is held, such that they can be fed by the sow. On the other hand, the pen is preferably provided with means protecting the casein composition from being eaten by the sow.
In an embodiment, the piglets are allowed to eat from the casein composition ad libitum, wherein the casein composition is available essentially all the time.
In an embodiment, the composition is provided ranging from 4 times a day till 1 time per 5 days.
Preferably, the piglets are administered - on average - an amount of casein composition providing about 80 to about 200 kcal per piglet per day. For calculation of the caloric intake per gram of product, a caloric density of 4 kcal per gram for carbohydrates and protein and 9 kcal per gram fat is taken.
In practice, rather than monitoring the intake per piglet, the method of feeding the piglets is conveniently carried out by providing access of the casein composition to a litter of piglets (usually about 10 to about 12 piglets) in a pen, wherein casein composition is provided to the pen in an amount of about 1 to about 3 kg per five days. This amount may be provided as a single batch once every five days or in two or more batches per five days.
On the basis of the present disclosure, the skilled person will be able to define various other dosage regimes.
A method according to the invention is in particular useful for feeding piglets have an age of less than 31 days. The weight of the piglets fed in accordance with the invention before weaning is usually up to about 10 kg per piglet, preferably 1 - 10 kg.
In a preferred embodiment, the part of the pre-weaning phase during which the composition is provided comprises the first 14 days after birth and/or the last 5 days before weaning.
As the piglets are treated in accordance with the invention prior to weening, they are also suckling with the sow.
Further, general, at a usual age the piglets will be given creep feed, to get used to solid food fed after weaning.
The invention is now illustrated by the following example. EXAMPLE 1
Objective
It was investigated in this trial whether pre-weaning piglets would like to eat cheese, how to offer it to the piglets and whether piglets could digest the cheese in a proper way. In this trial 2 kg 'brine-dry' Edam cheeses were used. 'Brine-dry' means that the pressed curd has been brined for about 48 hours and dried. No cheese coating had been applied. Method
In 4 pens of a farrowing stable, the cheese was offered, fasted with a rope through a hole in the central part of the cheese. The rope prevented the piglets form moving around the cheese through the pen. Piglets received 2 kg of cheese per pen at 5 days before the weaning moment. Piglets had also access to the sow milk and to a porridge of weaning feed, next to the cheese.
The porridge contained (wt.%) : Wheat: 20%, Broken wheat: 12%, Barley: 30%, Milk components 10%, Soy: 8%, Oat flakes: 10%, Vegetable oil : 3%, Potato protein: 4%, Fish meal : 1% ,Fish oil; providing in total : Protein : 18%; Fat: 6%; Lactose: 8%; Minerals: 5%).
The cheese was available for the piglets till the moment of weaning, which means for 5 days in total. In total the cheese was tested with 52 piglets. The piglets were followed 5 days after weaning, to see if there was an effect on the manure.
Observations
The tested piglets really liked the cheese and started eating it
immediately. Piglets paid more attention to the cheese then to the 'normal' porridge of the weaning diet. The cheese was attractive for the piglets during the whole 5 days pre-weaning period. During the 5 days test phase, no diarrhea was observed and also during the 5 days after weaning, no signs of diarrhea were seen. EXAMPLE 2
A processed cheese type for feeding piglets in the pre-weaning phase was prepared as follows.
The following ingredients were used in a blend :
- 30 wt % Milner (semi-hard cheese 30% fat on dry matter, FrieslandCampina)
- 5 wt % skim milk powder
- 30 wt % liquid cheese whey
- 3 wt % melting (emulsifying) salts (sodium polyphosphate, calcium
phosphate)
- 1.5 wt % starch
- 3.5 wt % palm oil
- 25 wt % water
- 2 % citric acid
The process follows largely the conventional process for producing processed cheese:
The Milner cheese is washed and scraped, then chopped or ground into smaller pieces.
- The pieces are melted in a scraped -surface cooker, followed by the addition of water, emulsifying agents, milk proteins and the other ingredients.
- This mixture is cooked for 4-5 minutes at about 80 - 90 °C, after which the temperature is raised 130 °C and UHT treated.
- Next, the product is stuffed in casings to form a shaped product of about 2.5 kg, which has the appearance of a large sausage.
- Finally, the product is cooled.
The final composition of the composition was
Protein : 11.3 wt % (of which 85 % casein)
Fat: 11.3 wt %
Lactose: 24 wt %
remaining solids (starch, minerals), 5.1 wt %
Water 50 wt%. A similar experiment as in example 1 was done, with the difference that the natural cheese was exchange for the processed cheese. The casing from the 2.5 kg shaped product was removed, after which it was provided to the piglets. The outcome of the test was identical to example 1; the piglets had no difficulty in eating the processed cheese. The shaped product also stayed intact during eating and was not scattered over the pen. The piglets showed not adverse intestinal problems, such as diarrhea.

Claims

CLAIMS 1. Method of feeding piglets comprising providing to the piglets a solid nutritional composition comprising casein during at least a part of the pre- weaning phase.
2. Method according to claim 1, wherein the composition has a casein content of at least 5 wt.%, preferably at least 15 wt. %, based on the total weight and/or a casein content of more than 80 wt. %, in particular 90-100 wt. % based on total weight of protein.
3. Method according to claim 1 or 2, wherein the moisture content of the composition is 30 - 65 wt.%.
4. Method according to anyone of the claims 1 - 3, wherein the composition has a fat content in the range of 5 - 60 wt.%
5. Method according to anyone of claims 1-4, wherein the solid nutritional composition is a cheese, which may be a natural, foil ripened or processed cheese.
6. Method according to claim 5, wherein the cheese is of the semi-hard or hard type, such as a cheese selected from the group consisting of Gouda-type cheese, Edam-type cheese, Parmezan, Provolone, Cheddar, Emmentaler, Tilsiter, Cagliata, Mimolette, and Maasdam; foil ripened cheese; or processed cheese type.
7. Method according to anyone of claims 1 - 6, wherein the solid nutritional composition comprising casein is a shaped product.
8. Method according to claim 7, wherein the shaped product has a weight of more than about 500 g.
9. Method according to anyone of claims 1 - 8 wherein the piglets have an age of less than 31 days.
10. Method according to anyone of claims 1 - 9, wherein the piglets are held and fed in a pen.
11. Method according to anyone of claims 1 - 10, wherein the composition is provided ranging from 4 times a day till 1 time per 5 days.
12. Method according to anyone of claims 1 - 11, wherein the weight of the piglets before weaning is up to 10 kg per piglet, preferably 1 - 10 kg.
13. Method according to anyone of claims 1 - 12, wherein the part of the pre- weaning phase during which the composition is provided comprises the first 14 days after birth, the last 5 days before weaning, or both.
14. Method according to anyone of claims 1 - 13, wherein the composition comprises additional piglet feed ingredients selected from the group consisting of whey powder; feed emulsifiers, such as glyceryl polyethylene glycol ricinoleate; probiotic bacteria, such as Enterococcus spp; Artificial sweeteners, such as saccharine; free L-Lysine; Calcium formate; Citric acid; Vanilla flavour; free methionine; lactose; prebiotics, such as Galacto-oligosaccharides (GOS);
hydrolysed wheat; trace minerals, e.g. iron, such as Ferro sulphate; ; vitamins, such as one or more vitamins selected from the group of vitamin A (e.g.
retinylacetaat), vitamin D3 (E671), vitamin E, vitamin C, vitamin K. vtiamin Bl (thiamine), vitamin B2 (riboflavin), vitamin B5 (pantothenic acid), vitamin B3 (Nicotinic acid), vitamin B6 (pyridoxine), vitamin B12 (cobalamin), vitamin Bl l (folic acid), and vitamin B8 (biotin); and polyunsaturated fatty acids, such as one or more fatty acids selected from the group of EPA, DHA, ARA, LA and ALA.
15. Method of reducing a weaning dip in piglets whereby the piglets are fed according to anyone of claims 1 - 14.
16. Use of a solid nutritional composition comprising casein as piglet feed during at least a part of the pre-weaning phase.
17. Use of a solid nutritional composition comprising casein as sow milk replacer.
18. Piglet pen comprising a space to which piglets have access and a space for holding a sow, wherein the space to which piglets have access comprises a nutritional composition as defined in anyone of claims 1 - 8.
19. Piglet pen according to claim 18, wherein said nutritional composition is present in or on a feeding unit configured to provide said nutritional composition the piglets.
20. Piglet pen according to claim 19, wherein the nutritional compositions is a processed, natural or foil ripened cheese provided as one or more discrete units from which the piglets can eat, preferably having a weight of 500 g to 3500 g per discrete unit.
21. Solid nutritional composition comprising casein characterized by one or more of:
- a casein content of at least 5 wt.%, preferably at least 15 wt. %, based on the total weight and/or a casein content of more than 80 wt. %, in particular 90-100 wt. % based on total weight of protein;
- a moisture content of 30 - 65 wt.%;
- a fat content in the range of 5 - 60 wt.%;
- the solid nutritional composition is a cheese, which may be a natural, foil ripened or processed cheese
and
the solid nutritional composition comprising one or more ingredients selected from the group consisting of whey powder; feed emulsifiers, such as glyceryl polyethylene glycol ricinoleate; probiotic bacteria, such as Enterococcus spp; artificial sweeteners, such as saccharine; free L-Lysine; calcium formate; citric acid; vanilla flavour; free methionine; lactose; prebiotics, such as galacto- oligosaccharides (GOS); hydrolysed wheat; trace minerals, e.g. iron, such as ferro sulphate; vitamins, such as one or more vitamins selected from the group of vitamin A (e.g. retinylacetaat), vitamin D3 (E671), vitamin E, vitamin C, vitamin K, vitamin Bl (thiamine), vitamin B2 (riboflavin), vitamin B5
(pantothenic acid), vitamin B3 (Nicotinic acid), vitamin B6 (pyridoxine), vitamin B12 (cobalamin), vitamin Bl l (folic acid), and vitamin B8 (biotin); and polyunsaturated fatty acids, such as one or more fatty acids selected from the group of EPA, DHA, ARA, LA and ALA.
PCT/EP2018/058244 2017-04-03 2018-03-29 Method of feeding piglets WO2018185017A1 (en)

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