Note: Descriptions are shown in the official language in which they were submitted.
- 114~007
FEED INTAKE LIMITING F~T FOR RU~IN~NTS
Background'o~ the Inven'ti'on
This invention relates to a feed intake limiting
composition for ruminants and a process for employing the same
and specifically to a feed intake limiting fat which is included
in a feed supplement for cattle to attain an economical and
efficient means of self-feeding cattle.
In the feeding of animals on pasture, particularly
cattle, it is often very advantageous from the standpoint of
economics, as well as convenience, for the cattle to be self-fed,
which means that the cattle are offered a feed supplement on a
free choice basis without periodic feedings of a rationed amount
by a farmer or rancher each day. A disadvantage, however, of
self-feeding animals such as cattle is that the animals tend
to over-eat feed supplements and consequently get a higher in-
take of supplement than is completely necessary for proper weight
gain or weight maintenance. This results in an additional ex-
pense to the rancher in having to provide additional and
unnecessary amounts of protein or feed supplement to be fed in
combination with roughage sources such as grass or hay.
It is, therefore, desirable to limit the intake of '
the protein or feed supplement to an amount which is the proper
amount needed for weight gain or weight maintenance without con-
sumption of more than is needed by the animal. The prior art
has incorporated salt or gypsum in the protein or feed supple-
ment in order to control consumption of the supplement to a
prescribed amount. A disadvantage, however, in employing either
one of these compounds to control consumption of the supplement
and accordingly provide an effective self-feeding feed composi-
tion is that both materials provide little nutritional value and
require mixing in large quantities with the supplement in order
to reduce consumption thereof. For example, one part of salt
-- 1
07
to three parts of protein or feed supplement will ordinarily be
required to reduce daily consumption in cattle to the desired
amount. Another disadvantage of employing these materials is
that salt poisoning of the animals may occur if water is not
freely available.
U.S. Patent 3,669,676 provides a solution to the
above disadvantages by describing a feed intake limiting com-
position for cattle comprising a mixture of fish oil, ammonium
sulfate, diammonium phosphate, and meat meal. This mixture
can be added to a feed supplement which can then be offered
on a free choice basis to cattle in combination with a roughage
source such as grass or hay. The combinations of these materials
contribute to the nutrient requirements for the feed supplement
as well as effectively controlling intake of the supplement
to a prescribed amount. While this composition has proven to
be extremely desirable and effective as an intake limiter, the
availability of certain components of the mixture, as well as
a continuing need for other limiters to effectively control in-
take as well as contribute to the nutritive properties of the
feed supplement has necessitated the development of the feed
intake limiting composition of the present invention.
Summary of the Invention
The present invention provides an intake limiting
composition, specifically an intake limiting fat, which may be
added to the feed supplement for ruminants such as cattle in an
amount effective to limit feed intake thereby controlling feed
intake and providing a means for self-feeding cattle without
excessive consumption of the supplement.
The feed intake limiting composition of the present
invention for ruminants to control consumption of a feed supple-
ment when added thereto comprises a chlorinated fat having a
reacted chlorine content of between about 0.2 and 7% by weight
-- 2 --
1146007
of the fat and the fat being 1.0 to 16% by weight of the feed
supplement.
The invention also comprehends a feed supplement for
ruminants containing an intake limiting composition, the feed
supplement comprising grain, the intake limiting composition
comprising a chlorinated fat and being 1.0 to 16% by weight of
the feed supplement and having a reacted chlorine content of
between about 0.2 and 7% by weight of the fat.
A minimum level of reacted chlorine of at least about
0.5~ by weight is preferred. This chlorinated fat may be employ-
ed either by itself as a feed supplement intake limiter for
cattle or can be combined with at least one other intake
limiting ingredient such as meat meal, diammonium phosphate, or
ammonium sulfate, and added to a supplement for intake control.
If the chlorinated fat is used as the sole ingredient
to control feed intake, it is normally employed in the feed
supplement at a level effective to limit intake, typically at
a level of at least about 1.0% by weight and preferably at a
level between about 1.5 and 16% by weight depending on the
degree of intake control desired~ If it is employed in
combination with other intake limiters such as a material
selected from the group consisting of meat meal, diammonium
phosphate, ammonium sulfate and combinations thereof, it may
also be employed in the feed at the above levels.
Although the chlorinated fat by itself is entirely
satisfactory for controlling the intake of a feed supplement
for cattle, its use in combination with the other intake
limiters described above may be desirable in certain feeding
programs because of the widely varying environmental conditions
114~i007
that cattle may be fed under, as well as because of the fact
that the additional limiters also contribute to the nutritive
properties of the feed supplement.
Therefore, the present invention seeks to provide
for a composition and method of producing same which limits
feed supplement intake to a predetermined amount in order to
allow self-feeding of ruminants.
The present invention also seeks to provide a
method of producing a self-limiting feed supplement for
ruminants comprising adding to a dry feed supplement about
1.0 to 16% by weight of the supplement of a chlorinated fat,
the fat having a reacted chlorine content of about 0.2 to 7%
by weight of the fat to limit intake of the supplement.
Description of the Preferred Embodiments
In accordance with the present invention a com-
position has been developed which is capable of limiting
feed supplement consumption or intake to the amount that
is necessary for proper weight maintenance of cattle.
This level of intake of the feed supplement by cattle will
accordingly vary depending upon the type of animals as well
- 4 -
, ` .,~.
.. ~ .
~14~i~07
SP-703
as the environmental conditions under which they are main-
tained, and the exact level of intake is not intended to
limit the present invention although it is generally con-
sidered that a desirable intake for a feed supplement would
be less than about 6 - 7 lbs. of supplement per head of
cattle per day and preferably less than about 4 lbs. of
supplement per head of cattle per day with a most preferred
range of intake of between about 2 to 4 lbs. of supplement
per head of cattle per day. The amount of intake will
generally be the amount of feed supplement intake which is
necessary for proper weight maintenance as well as the most
- efficient feed utilization by the animal.
The feed intake limiting composition of the pres~nt
invention comprises a chlorinated fat having a reacted chlorine
content in an amount effective to limit intake of a feed
supplement or usually between 0.2 and 7.0% by weight of said
fat, with a preferred minimum level of reacted chlorine of
at least about 0.5%. This minimum level of chlorination of
the fat will provide an intake limitation which usually
is below 6 - 7 lbs. of supplement per head of cattle per
day although the exact figure will, of course, vary depending
upon various factors including the environmental conditions
for feeding and the type or general state of health of the
animal. Preferably, the chlorinated fat employed in the
present invention will have a minimum reacted chlorine content
of at least about 0.5% by weight of said fat and the reacted
chlorine content typically will vary between about .9% to a
level as high as 3.7% by weight of the fat. The most preferred
range of reacted chlorine for a feed supplement intake of
between 2 and 6 lbs. of supplement per head of cattle per
day would be a reacted chlorine content in the fat of between
about .9 and 1.5~ by weight of said fat.
007
SP-703
The reacted chlorine content of the fat as
described in the present invention is intended to refer
to the reacted or combined chlorine in the fat which
occurs from chlorination of the fat with a suitable chlori-
nating reagent. The reacted chlorine can also be described
as being in a non-ionic state which means because it is
reacted or combined with the fat it would not normally be
removed from the fat by a simple extraction with an a~ueous
or ionic type medium, although in fact, it can be removed
or converted to ionic form by a mild alkaline hydrolysis
of the fat.
The reacted chlorine content of the fat of the
present application is typically measured by an analytical
procedure which employs mild hydrolysis of the chlorinated
fat with alkali to convert the chlorine present to inorganic
chloride in which form it can be measured as total chloride,
which represents the reacted chlorine level together with
the free chlorine that is also present in the fat but in an
- unreacted state. ~he free chlorine is then separately
measured by extraction of a sample of the fat with water.
The free chlorine goes into the aqueous phase and upon
determination of the chlorine level in the aqueous phase
the calculated level of free chlorine is subtracted from
the total chlorine level to provide the level of reacted
chlorine (measured as chloride) in the fat.
The chlorinated fat which is employed in the present
invention, either as the sole intake limiting material of
the feed supplement or in combination with other intake
limitin~ ingredients, is obtained by the chlorination of
any type of fat with a chlorinating agent at an elevated
temperature. The particular type of fat or oil is not
-- 6 --
~i4~;~)07
SP-703
critical to the practice of the present invention and various
types of animal or vegetable fats or oils are suitable as
starting materials for producing the chlorinated fat of
the present invention. For example, typical unsaponified
fats used in feed supplements which are suitable for use
in the present invention include tallows or yellow grease
as well as other types of animal fats. Also suitable are
various unsaponified vegetable oils such as palm kernel
oil, coconut oil, soybean oil, cottonseed oil, and corn
oil, therefore the present invention is not intended to
be limited by the specific type of fat or oil which can be
chlorinated pursuant to the present invention to produce
an intake limiting material.
The intake limiting fat of the present invention
is obtained by reacting an animal or vegetable fat with a
chlorinating agent at an elevated temperature and for a
period of time sufficient to provide a reacted or combined
chlorine content in the fat of between about 0.2 and 7.0%
by weight and preferably at least about 0.5% by weight or
between about 0.9 and 3.7% by weight. Higher levels of
reacted chlorine in a fat are attainable dependent on the
amount of chloride available for reaction in the chlorinating
reagent or dependent on the type of fat employed and the
reactive sites on the fat for chlorination. It is contemplated
to include such higher levels of reacted chlorine within
the scope of the present invention to the extent they can be
diluted to the desired level of reacted chlorine for the
purpose of controlling feed consumption by cattle. The
exact temperature and time which may be employed during the
chlorination of fat is not critical to the practice of the
present invention since the level of reacted chlorine will
~46V07
SP-703
be more dependent on the theoretical amount of chloride
available for reaction and type of fat as well as the manner
in which the reaction is carried out. In other words, if the
reaction takes place in a sealed container to prevent loss of
reagent during heating of the mixture of fat and chlori-
nating reagent, a higher level of reacted chlorine may
be attainable under the same conditions of temperature
and time that do not provide for recycling of the reagent.
Typically, and if desired, increased or reduced pressure
may be employed to either lower the temperature for chlori-
nation of the fat or to reduce the reaction time for chlori-
nation of the fat. Typical and preferred temperatures for
chlorination of the fat pursuant to the present in~-ention
include temperatures of around 260F. or higher and a time
for chlorination of at least about 30 minutes and preferred
time of about 180 minutes at atmospheric pressure. It is not
critical relative to the intake limiting properties of the
chlorinated fat of the present invention how long the reaction
actually takes place since this will be entirely dependent upon tl
quantity of fat and the type of chlorinating agent as well
as the specific temperature employed. Typically, however,
for purposes of commercial practice, the mixture will be
heated at a temperature such that the re~uired reacted
chlorine content will be achieved as quickly as possible.
The specific types of chlorinating reagents which
may be employed in the present invention are not intended
to limit the same and various materials which are suitable
for chlorination of organic materials and specifically fats
are intended to be included within the scope of the present
invention. Typical materials which may be employed include
chlorine, organic chlorine compounds, or hydrochloric acid.
A preferred material which may be employed as the chlorinating
SP-703
1-146007
agent for the fat of the present invention is hydrochloric
acid. If desired, various materials or catalysts to improve
reactivity such as ZnC12 or H2SO4 may also be added in the
needed amounts. Typical levels of hydrochloric acid which
may be employed in chlorinating the fat of the present appli-
cation will obviously be dependent upon the theoretical
amount of chlorine available for reaction and hence the con-
centration of the acid employed. If, however, the concentrated
hydrochloric acid is employed as the chlorinating agent, this
typically contains a hydrochloric acid level of 36 to 38%
by weight. Therefore, typical levels of hydrochloric acid
which may be employed in chlorinating the fat of the present
invention is at least about 0.6% by weisht of the fat or
preferably between about 4 and 10% by weight. The exact
quantity of reactant which can be employed to chlorinate the
fat of the present invention can be conveniently calculated
dependent upon the theoretical chlorine level in the reactant
as well as the time and temperature of reaction and the present
invention is not intended to be limited by the specific
amount or conditions for reaction. Typically, it is pre-
ferred to employ a level of hydrochloric acid of about 4%
by weight and to carry out the chlorination reaction at a
temperature of about 260F. for about 1 - 3 hours during
which a reacted or combined chlorine content of the fat of
about 1.3% is usually obtained.
Following chlorination of the fat and for a
better understanding of the present invention, the following
analytical procedure is intended to provide a convenient
means of measuring the reacted or combined chlorine in the
fat following chlorination with an ionic chlorinating
agent such as hydrochloric acid. The following procedure
measures the total chloride in the fat which is, of course,
_ g _
1146007
representative of the total chlorine level in the fat both
reacted and unreacted. A separate determination for free
chloride in the fat is made and the reacted chlorine deter-
mined by the following relationship.
Total Chlorine Level (Chloride) - Free Chloride = Reacted Chlorine
Analysis of Total Chlorine (Chloride) Level in Fat:
Reagents:
1. Ethanol
2. Hexane - reagent grade n-~exane.
3. 50~ potassium hydroxide solution - 50 gm reagent
grade (KOH) potassium hydroxide made up to 100 ml
of volume with deionized water.
4. Nitric Acid - concentrated nitric acid.
Equipment:
1. Water bath capable of achieving temperatures between
55 - 65C.
2. Hot plates.
3. Reflux condensors.
4. Suitable tubing.
5. 250 ml boiling flasks.
6. Ring stands and clamps.
7. Top loading balance, accurate to 0.01 gm.
8. 250 ml beakers.
9. 250 ml separatory funnels.
10. 100 ml graduated cylinders.
11. Boiling beads.
12. 200 ml volumetric flasks, or suitable size.
13. Cold water tlooc + 5C) to be circulated through
condensors.
14. Disposable funnels.
15. Whatman ~40 filter paper, 11.0 cm.
16. pH meter.
17. Stirring bars, magnetic.
-- 10 --
. :
~,
1146007
SP-703
Procedure for Sampling Fat:
__
1. Liquefy fat sample in a 55 - 65C. water bath.
2. Shake thoroughly by hand until sample appears to
be homogeneous.
3. Weigh 2 gm + .01 gm into 250 ml boiling flask for
the total chloride determination as set forth below.
Separately weigh 15 gm + .01 gm intc a 250 ml beaker
for the free chloride determination as set forth below.
Total Chloride Determination:
1. Add 30 ml ethanol, 5 ml 50~ KOH and a few boiling
beads to the 250 ml boiling flasks containing the 2
gm fat sample.
2. Attach cold water condenser, heat to gentle boiling
and reflux 15 minutes.
3. Cool the refluxed samples by rinsing the condenser
with deionized water.
4. Transfer the samples to a 250 ml beaker with deionized
water.
5. Adjust samples to pH of 6.0 + 0.5 with concentrated
nitric acid.
6. Cool sample if necessary to room temperature.
7. Filter sample through a Whatman #40 filter paper into
an appropriate sized volumetric flask, rinsing the
beaker and -filter paper with deionized water.
8. Make flask to volume with water and make the necessary
dilutions for the titration and determination of chloride
content as set forth below.
Free Chloride Determination:
1. To the 15 gm sample of fat in a 250 ml beaker add 50
ml hexane and transfer to a 250 ml separatory funnel.
2. Add additional 50 ml hexane to beaker and repeat transfer.
3. Rinse the beaker with 100 + 1 ml of distilled water and
transfer to separatory funnel.
4. Stopper the separatory funnel and shake for 1 minute.
5. Allow phases to separate and collect aqueous phase for
determination of chlorine content as set forth below.
Determination of Chloride Content:
Reagents
1. Nitric acid-acetic acid - make 10 ml concentrated nitric
acid and 160 ml glacial acetic acid to 400 ml volume with
deionized water.
~146007
SP-703
2. Gelation Reagent - Dissolve 0.62 gm of gelatin in 100
mls hot deionized water. Store in refrigerator but
allow solution to warm to room temperature before each
use.
3. Standard Stock Solution - weigh 1.0000 gm of sodium
chloride, previously dried at 110C. for 1 hour and
cooled in a desiccator for 1 hour in a 1000 ml volu-
metric flask and bring to volume with water.
Equipment
1. Automatic Chloride Titrator, Aminco-Cotlove Co.
2. Titration vials
3. Volumetric pipettes, assorted sizes
Procedure
1. Prepare a blank by placing 4.0 ml of deionized water
into titration vial, add 1.0 ml nitric-acetic acid
reagent and 4 drops gelatin. ~Run at least 2 blanks.)
2. Prepare blank by placing 4.0 ml from each standard
solution which has been prepared from the stock standard
solution to contain effectively 10 ppm, 25 ppm, 50,
100, 150, and 200 ppm into titration vials. Add 1.0
ml nitric-acetic acid reagent and 4 dropc gelatin to
each vial.
3. Prepare ea~h unknown sample by placing 4.0 ml of each
sample into a titration vial followed by the addition
of 1.0 ml of nitric-acetic acid reagent and 4 drops
gelatin.
4. Place the vial in position and turn titration switch
to position #1. The stirrer will start and the indi-
cator pointer should fall within 10 - 30 seconds to a
stable value of less than 5 microamperes.
5. Set the timer to zero.
6. Set the adjustable pointer to 10 microamperes above
the indicator pointer.
7. Turn titration switch to position #2.
8. Record the time shown at end of titration.
9. Make sure samples are diluted sufficiently to represent
values shown on the standard curve.
Standard Curve Preparation
1. From stock standard solution pipette 2 and 5 ml and
place in separate 200 ml volumetric flasks. Bring to
volume with deionized water and shake well. This
provides a working standards of 10 and 25 ppm,
respectively.
- 12 -
~146~07
SP-703
2. From the stock solution pipette 5, 10, 15, 20 and 25
ml and place in separate 100 ml volumetric flasks.
Bring to volume with deionized water and shake well.
This provides working standards of 50, 100, 150, 200,
and 250 ppm, respectively.
Calculations
Calculations may be performed manually by preparing a
graphical plot of concentration vs. seconds (titration
time). The graph will provide a linear relationship
between titration time and concentration, therefore,
the concentration of the unknown samples may be determined
by extrapolation on the graph.
The total chlorine minus the free chloride equals
the amount of reacted or combined chlorine in the fat. The
above procedure is not intended to limit the process of
the present invention, but is set forth merely to illus-
trate an appropriate analytical procedure for measure-
ment of the combined or reacted chlorine content
achieved pursuant to the process of the present
invention.
If the chlorinated fat is employed with other
intake limiters such as ammonium sulfate, the feed intake
limiting composition will contain sufficient ammonium
sulfate so that the feed supplement to which the intake
limiting composition is added will contain between about
0.1 and 5~ by weight of ammonium sulfate, although prefera-
bly the amount of ammonium sulfate may be varied between
1 and 4% to achieve a preferred level of intake limitation
when used in combination with preferred amounts of other
ingredients of the intake limiting composition. The type
of ammonium sulfate which may be employed in the present
invention is not critical to its practice and it may be
of generally any type considered suitable for feed use.
:$14~7
SP-703
The feed intake limiting composition of the present
invention may also contain sufficient diammonium phosphate
so that the feed supplement to which the composition is
added will contain between about 0.1 ~ 5% by weight of
diammonium phosphate. The preferred amount of diammonium
phosphate which may be added is between about 2 and 5% by
weight in order to achieve the preferred level of intake
limitation when used in combination with preferred amounts
of other ingredients of the intake limiting composition.
Likewise, the present invention is not limited by the type
or purity of dLammonium phosphate which may be employèd
and in any source of this material normally considered
suitable for feed use may be used in the present invention.
The intake limiting composition of the present invention
may also contain, if desired, an ingredient such as meat
meal, or an equivalent, dry ground meat scraps or meat
by-products in such an amount that the feed supplement to
which this composition is added will contain between about
0.1 to 20~ by weight of meat meal. Preferably the amount
of meat meal may be varied between 3 and 17~ by weight of
the feed supplement to also achieve the preferred
level of intake limitation when used in combination
with preferred amounts of other ingredients of the
intake limiting composition.
The feed intake limiting composition of the present
invention may be added to the feed supplement ar in the event
more than one intake limiter is used, the individual compo-
nents of the noted composition may be separately mixed and
combined or mixed individually with the feed supplement.
Furthermore, the feed supplement to which the intake limiting
compositions of the present invention are added may be any
- 14 ~
114~007
SP-703
feed material generally intended to provide the full
nutritional requirements of the animal with the exception
of, in the case of cattle, the various roughage sources
which are considered to be necessary for proper nutrition.
Therefore, the feed supplement to which the intake limiting
composition of the present invention may be added will
consist of the various grains which can be categorized as
predominantly farinaceous or proteinaceous grains as the
case may be. Included among those suitable proteinaceous
materials are the vegetable protein materials such as soybean,
cottonseed or peanuts. These materials are considered to
be highly utilizable sources of protein for animals.
Likewise, various farinaceous materials which contain a
lower percentage of protein may also be employed since
these additionally contribute to the protein requirement
of the feed supplement and among those materials which
are suitable are grains such as corn, milo, alfalfa, or
various wheat materials or wheat by-products. If desired,
the feed supplement may additionally contain various non-
protein nitrogen sources which ruminant animals specifically
utilize to convert to microbial protein. The addition of
this type of material provides a cheap and effective source
of nitrogen in a ruminant diet.
The feed supplement will also typically contain
various minerals which are considered to be essential for
animals such as cattle, as well as various vitamins, either
fat or water soluble, which typically are added to feed
supplements for a complete nutritional balance.
A further ingredient which may be employed in
the present invention are various medicaments which may be
added to the feed supplement either for the purpose of dis-
ease control or for improving performance. Materials of
-- 15 --
~14~07 SP-703
this type include additives such as antimycotics, bacterio-
stats, hormones and the like.
For the most effective results, the feed supplement
will be fed to cattle in combination with ~arious cellulosic
roughage sources such as grass, hay, or silage and the
present invention is not intended to be limited insofar
as any specific roughage sources to be used in combination
with the feed supplement containing the intake limiting
compositions of the present invention. It should be recog-
nized that the particular roughage source which may be
utilized in the present invention will be generally dictated
by the local availability of various forage crops. The
protein or feed supplement containing the intake limiting
composition of the present invention may be fed in any
manner or form considered to be suitable for feeding animals
such as cattle. For example, the feed supplement containing
intake limiting composition may be fed in meal or mash form
or may be shaped into pellets or cubes or may be compressed
into large blocks and offered to cattle grazing on a
pasture or a range. It is preferred, however, to feed or
administer the supplement containing the intake limiting
composition in meal or mash form in such a manner that the
cattle have free and ready access to it. It is believed,
although this is not intended to be a controlling or limiting
factor in the present invention, that the intake limiting
properties of the present composition is more effective
when fed in a meal form as opposed to a pellet or cube form.
It is also preferred although not intended to
limit the practice of the present invention that if an acidic
chlorination reagent such as hydrochloric acid is employed and
is not completely removed from the reaction mixture by
- 16 -
~146~
SP-703
distillation or similar means that the pH be adjusted to
within the range of 4.0 to 7.0 for ease of handling. This
avoids handling problems without adversely affecting intake
limiting properties of the fat. For the purposes of a full
and complete disclosure, the following Examples are set
forth as illustrative rather than limiting embodiments
of the present invention.
Example 1
A chlorinated fat was prepared by taking 2,354
lbs. of bleachable fancy tallow and adding 10~ by weight of
concentrated hydrochloric acid (36~ HCL). This mixture
was heated for 4 hours and 5 minutes until it achieved
a temperature of 260F. The mixture was held at this
temperature for a period of 3 hours and the pH was adjusted
to 5.2 with sodium hydroxide solution. Analysis of the
chlorinated fat for reacted chlorine by the procedure set
forth above indicated a level of reacted chlorine of 1.36%
by weight. ThiS fat was added to the three dry feed
supplements set forth below at varying levels:
Supplement A B C
Ingredient
(% by weight)
Cracked Milo 66.1564.90 64.01
Dehydrated Alfalfa 5.00 5.00 5.00
Wheat Midds 1.00 1.00 1.00
Soybean Meal 10.7010.70 10.70
Calcium Carbonate 1.40 1.40 1.40
Dicalcium Phosphate 5.10 5.10 5.10
Salt 5.00 5.00 5.00
Urea 2.90 2.90 2.90
Vitamins and Minerals Premix .75 1.50 .89
Chlorinated Animal Fat 2.00 2.50 4.00
- 17 -
~146007
SP-703
The supplements identified as "C" and "B" were
fed to 16 and 15 head of cattle respectively for a period
of 21 days and the average consumption measured.
The supplements identified as "C" and "A" were
fed to 16 and 15 head of cattle respectively for a period
of 84 days and the average consumption expressed as lb./
head/day measured.
The results are as follows:
Supplement Time Period Cows Consumption
A 84 15 2.7
C 84 16 1.1
B - 21 15 0.8
C 21 16 0.7
ExamPle 2
The chlorinated fat produced pursuant to Example 1
was added to a feed supplement having the following formula.
Ingredient % by Weight
Cracked Milo 65.89
Dehydrated Alfalfa 5.00
Wheat Midds 1.00
Soybean Meal 10.70
Calcium Carbonate 1.40
Dicalcium Phosphate 5.10
Salt 5.00
Urea 2.90
Vitamins & Minerals .51
Chlorinated Fat 2.50
The above supplement was fed in two separate
trials to separate groups of 21 cows grazing on native grass
for a period of 71 days. Average consu~,ption expressed as lb./
head/day of the feed supplement was determined to be the
following:
- 18 -
1~6007
SP-703
Trial Cows Days Consumption
1 21 71 2.9
2 21 71 2.4
Example 3
A chlorinated fat was prepared by taking 1,989 lbs.
of bleachable fancy tallow and adding 199 lbs. ~10% by
weight) of concentrated hydrochloric acid (36% HCL). This
mixture was heated for 7 hours until a temperature of 260F.
was reached. The mixture was held at this temperature for a
period of 3 hours and the pH of the fat was adjusted to 5.3
with sodium hydroxide solution. Analysis of the chlorinated
fat for reacted chlorine by the procedure set forth above
indicated a level of reacted chlorine of 2.17% by weight.
The fat was added to the dry feed supplement set forth below.
Ingredient % by Weight
Cracked Milo 56.63
Dehydrated Alfalfa 5.43
Wheat Midds 10.00
Soybean Meal 13.59
Dicalcium Phosphate 2.40
Salt 5.00
Urea 2.80
; Vitamins & Minerals .15
Chlorinated Fat 4.00
The above supplement was fed in four separate
feeding trials to cattle set forth below and the average
consumption expressed as lbs/head/day per trial measured.
Trial Number of Cows Days Average Consumption
1 6 12 3.3
2 6 5 2.5
3 7 5 3.6
4 7 4 3.2
-- 19 --
1~46007
SP-703
Example 4
~ chlorinated fat was prepared by taking 2,000
lbs. of bleachable fancy tallow and adding 203 lbs. (10%
by weight) of concentrated hydrochloric acid (36~ HCL).
This mixture was heated for 4 hours and 15 minutes until
it reached a temperature of 260F. The mixture was held at
this temperature for a period of 3 hours and the pH of the
fat was adjusted to 6.5 with sodium hydroxide solution.
Analysis of the chlorinated fat by the procedure set forth
above indicated a level of reacted chlorine of 1.26% by
weight.
The fat was added to a dry feed supplement having
the formula set forth in Example 3 in an amount of 4% by
weight. The supplement was fed in two separate feeding
trials set forth below and the average consumption expressed
as lbs/head/day per trial measured.
Trial Number of Cows Days Average Consumption
1 6 5 3.6
2 6 12 4.1
Example 5
3,006 lbs. of bleachable fancy tallow was mixed
with 120 lbs. (4% by weight) of concentrated hydrochloric
acid (34.1% ~CL) in a vessel that could be sealed to permit
pressure buildup. The mixture was heated for 45 minutes
to reach a temperature of 260F. and a pressure of 16 - 19
psi. The mixture was held at this temperature and pressure
for 3 hours. Analysis of the chlorinated fat for reacted
chlorine by the procedure set forth above indicated a level
of reacted chlorine of 1.18% by weight. The fat was then
added to a dry feed supplement having the following formula:
- 20 -
114{iO(~
SP-703
Ingredient~ by Weight
Cracked Milo56.63
Dehydrated Alfalfa 5.43
Wheat Midds 10.00
Dicalcium Phosphate 2.40
Salt 5.00
Soybean Meal13.59
Urea 2.80
Vitamins & Minerals .15
Chlorinated Fat4.00
The above supplement was fed to 16 cows for a
period of 5 days and the average consumption by the cows
determined. The average consumption by the cows for this
feeding trial was determined to be 2.7 lbs/head/day.
Example 6
3,000 lbs. of bleachable fancy tallow was mixed
with 120 lbs. (4% by weight) of concentrated hydrochloric
acid (34.1% HCL~ in a vessel that could be sealed to permit
pressure build up upon heating. The mixture was then
heated for 1 hour to achieve a temperature of 260F. and
a pressure of 16 - 18 psi. The mixture was held at this
- temperature and pressure for 1 hour and 10 minutes. Analysis
of the chlorinated fat for reacted chlorine by the procedure
set forth above indicated a level of reacted chlorine of
1.11~ by weight. The fat was then added to a dry feed
supplement having the formula set forth in Example 5 in an
amount of 4% by weight. This supplement was fed to 16 cows
for a 5 day period and the average consumption of the supple-
ment determined to be 3.3 lbs/head/day.
Example 7
A chlorinated fat was prepared by taking 150
grams of soybean oil and adding 6 gra~s (4~ by weight)of
- 21 -
~4~ 7
SP-703
concentrated hydrochloric acid (36~ HC~). This mixture
was heated as rapidly as possible to a temperature of
260F. and held at this temperature for a period of 3
hours. Analysis of the chlorinated fat for reacted
chlorine by the procedure~ set forth above indicated a level
of reacted chlorine of 1.10% by weight.
Example 8
A chlorinated fat was prapared by taking 150
grams of corn oil and adding 6 grams (4% by weight) of
concentrated hydrochloric acid (36% HCL). This mixture
was heated as rapidly as possible to a temperature of 260F.
and held at this temperature for a period of 3 hours.
Analysis of the chlorinated fat for reacted chlorine by
the procedure set forth above indicated a level of 1.12%
reacted chlorine in the fat.
Example 9
A chlorinated fat was prepared by taking 150 grams
of bleachable fancy tallow and adding 6 grams (4% by weight)
of concentrated hydrochloric acid (36% HCL). The mixture was
placed in a pressure bottle and reacted at 212F. for 67
hours. Analysis of the chlorinated fat for reacted chlorine
indicated a reacted chlorine content of 1.26% by weight.
Example 10
A chlorinated fat was prepared by taking 150 grams
of bleachable fancy tallow and 6 grams (4% by weight) of
concentrated hydrochloriC acid (36% HCL). The mixture
was heated at a temperature 320 - 329F. for a period
of 2 hours and 15 minutes. Analysis of the chlorinated
fat for reacted chlorine indicated at a level of reacted
chlorine of 1.23% by weight.
- 22 -
1146~)07
SP-703
Example 11
A chlorinated fat was prepared by taking 2,426 lbs.
of bleachable fancy tallow and adding 243 lbs. (10% by
weight) of concentrated hydrochloric acid (36~ HCL). The
mixture was heated for 1 hour and 55 minutes until a
temperature of 260F. was achieved. The mixture was then
held at this temperature for a period of 3 hours. The pH
of the fat was adjusted to 5.8 with sodium hydroxide
solution. Analysis of the chlorinated fat for reacted
lC chlorine by the procedure set forth above indicated a
level of reacted chlorine of 0.63% by weight.
This fat was then added to a dry feed supplement
having the formula set forth in Example 5 in an amount of
4~ by weight of the supplement. The supplement was then
fed in feeding trials as set out below and average con-
sumption (lbs/head/day) determined.
Trial ~umber of Cows Days Average Consumption
1 36 3 7.2
2 6 4 6.0
3 6 11 6.4
Example 12
A chlorinated fat was prepared by taking 5.0 lbs.
of the fat produced in Example 1 and adding 1.5 lbs. of
the chlorinated fat produced in Example 11. Analysis of
the mixture for reacted chlorine by the procedure set forth
above indicated a level of reacted chlorine in the mixture
of 0.80% by weight. ~he mixture was added to the dry feed
supplement set forth in Example 5 in an amount of 4% by
weight.
This supplement was then fed to 8 cows for a
period of 2 days and the average consumption of the
- - 23 -
~146007
SP-703
cows determined to be 6.7 lbs/head/day.
It is intended to include within the scope of
the present invention such modifications and variations as
would be apparent to one skilled in the art without a
departure from the scope of the appended claims.
- 24 -
