Note : Les descriptions sont présentées dans la langue officielle dans laquelle elles ont été soumises.
CA 02600792 2007-09-07
Title of Invention: PREPARING OIL SEED FOR RUMINANT FEED
Inventor: Gary L. Rohwer
Parma, ID 83660
DESCRIPTION
BACKGROUND OF THE INVENTION
Field of the Invention.
[0001] This invention relates generally to animal husbandry, and more
specifically to
preparing oil seeds, especially canola and flax seed, to render them suitable
for use in ruminant
feeds.
Related Art.
[0002] Prior researchers have developed methods to modify canola seeds, for
example, so
that the triglycerides, fatty acids and protein present in the treated seeds,
when fed to ruminant
animals, bypass the rumen. Then, these nutritional components are digested in
the abomasum
and the small intestine of the animal. For example, Kennelly, et al., U. S.
Patent #5,662,958,
discloses treating canola seeds with heat and aqueous alkaline solution to
effect absorption of the
alkaline solution onto the seed, but without impairing the integrity of the
seed coat. In
Kennelly's method, the canola seed coat remains substantially intact after
treatment - it does not
open, and is not removed from the seeds. Then, the treated seeds, with the
seed coat
substantially intact, are fed to ruminants. Kennelly in his disclosure
repeatedly admonishes
against treatments that excessively degrade the seed coat. Kennelly
specifically states that the
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seeds should not be ground because grinding will alter or destroy the
substantially intact seed
coats.
[0003] Still, there is a need for preparing oil seeds for ruminant'feed which
does not
entail feeding substantially whole seeds to the animal. A more digestible feed
is desired. This
invention addresses that need.
SUMMARY OF THE INVENTION
[0004] hi one embodiment, the invention is a method for preparing oil seeds
for ruminant
feed. According to the method, oil seeds are subjected to heat and a
preferably aqueous alkaline
solution until the seed coat is substantially broken, exhibiting splits,
cracks, wrinkles, and
deformations, compared to naturally-occurring seeds, which have coats
substantially intact.
Preferably, the heat is applied until the mix of seeds and alkaline solution
reaches between about
160 - 220 F. Preferably, the aqueous alkaline solution contains between about
30 - 130 pounds
of soda ash (NazCO3 - sodium carbonate) per ton of seeds, and enough water to
thoroughly wet,
even slurry, the seeds. Preferably, the heat and alkaline solution treatment
is maintained for
between 20 and 100 minutes, in order to thoroughly "cook" the seeds, as
exhibited by substantial
swelling, splitting, wrinkling, cracking, and deforming of the seed coat. The
heat and alkaline
solution treatments may be done simultaneously, or separately in either order.
[0005] Then, according to this first embodiment, the hot, wet, treated seeds
are subjected
to, for example, a screw extnider, and formed into a damp noodle. As a result
of the extruder,
the seed coat is further broken, resulting in a damp, mealy noodle product
with few, if any,
whole seeds being present. Then, the noodle product is preferably subjected to
hot air between
about 200 - 300 F for between about 10 and 60 minutes, until the noodle
product temperature is
about 225 F. Then, the noodle product is cooled with ambient air for a short
time, and
mechanically broken into generally cylindrical pellets between about'/z - 2
inches long for a final
product.
[0006] In another embodiment, the invention is a method for preparing oil
seeds by also
subjecting the seeds which have been heat and aqueous alkaline solution
treated to a grinding
step to further break up the seed coat. The grinding may be done in any
conventional manner,
for example, in a roller mill, hammer mill or pin mill. Synergistically, the
screw extruder, when
it is fitted with an appropriate extrusion plate at the exit of the extruder,
serves as an effective
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grinder. For example, for grinding hot, wet, alkaline solution treated sees,
an extrusion plate
with holes between about 1/20 inch to about 1/4 inch in diameter occupying
between about 10%
- 90% of the surface area of the plate provides an effective grind of the
seeds. The holes are
preferably round, but they may be other shapes. The grinding may be done in
one step, or in two
or more sequential steps.
[0007] In another embodiment, the invention is a method for preparing oil
seeds by also
adding, to the seeds that have been heat and aqueous alkaline solution
treated, an additional
protein source to further encapsulate the oil seed protein and fat for safe
passage through the
rumen. For example, soybean meal in an amount equal to about 1/3 to 4 times
the fat content of
the oil seeds is an effective amount.
[0008] In another embodiment, the invention is a ruminant feed composition
comprising
a mix of between about 1 - 30 % by weight of oil seeds treated according to
the present inventive
method and conventional ruminant feeds.
[0009] In still another embodiment, the invention is a method of feeding
ruminants with
oil seeds treated according to the present inventive method.
BRIEF DESCRIPTION OF THE DRAWINGS
[0010] Figure 1 is a surface plot showing the effect, in Example 1, of sodium
carbonate
(soda ash) and moist cooking time on percentage of damaged seeds (percent
damaged seeds vs.
pounds and time).
[0011] Figure 2 is a plot showing the effect, in Example 2, of levels of
sodium and
sucrose on rumen digestible dry matter at 16 hours in moist cooking (RDDM 16
hours vs. soda
ash and sugar).
[0012] Figure 3 is a plot showing the effect, in Example 2, of levels of
sodium and
sucrose on rumen digestible dry matter at 96 hours in moist cooking (RDDM 96
hours vs. soda
ash and sugar).
[0013] Figure 4 is a plot of rumen escape fat at 16 hours vs. soda ash, in
Example 2.
DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS
[0014] In one embodiment, the present invention is a method for preparing oil
seeds for
ruminant feed. The principal oil seeds of interest are canola, flax, soy,
safflower or sunflower
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seeds, including mixtures thereof. However, use of other oil seeds, like, for
example, rape seed,
peanuts, and/or cotton seed may also be utilized, including mixtures thereof
Some oil seeds may
need other pre- and/or post-treatment(s) to remove bad-taste or toxic
components, or excessive
lint or shell hull residue. The preferred oil seeds are canola and flax.
[0015] First, the oil seeds are subjected to heat and aqueous alkaline
solution. The seeds
may be heated first, and then subjected to the alkaline solution, or vice-
versa. Or, the seeds and
the alkaline solution may be mixed together and then subjected to the heat. In
any event, the
seeds, alkaline solution and heat are present together, preferably for between
about 20 and 100
minutes. Preferably, water and soda ash are mixed and heated, and the solution
is applied to the
seed at steaming temperature or slightly boiling. The heat applied may be
conductive,
convective, or radiant. Preferably, the heat is applied until the treated mix
is between about 160 -
220 F.
[0016] Preferably, the alkaline solution contains between about 30 - 130
pounds of soda
ash (NazCO3 - sodium carbonate) per ton of seeds. However, other alkaline
components,
including mixtures thereof, may be used. For example, other preferred alkaline
components
include sodium sesqui-carbonate, and washed trona ore. After treatment, the
seeds contain an
elevated sodium level, compared to naturally-occurring seeds. Other
contemplated alkaline
components within the scope of the invention are, for example, sodium
hydroxide (NaOH),
potassium hydroxide (KOH), potassium carbonate (KZCO3), magnesium oxide (MgO),
and
magnesium hydroxide (MgOH), including mixtures thereof. When utilizing these
other alkaline
components, the preferred amount of them is generally stoichiometrically
eqivalent ot the
amount of sodium carbonate recited above. The amount and/or concentration of
the alkaline
solution preferably results in a finished noodle product of between about 9
and 11 pH. More
preferably, the pH range for the finished noodle product is between about 9.5 -
10.5 pH.
[0017] The amount of water used to treat the seeds may vary. Generally, enough
water is
used to thoroughly wet, even slurry, the seeds. This feature aids in
distributing the alkaline
component over the seeds, and aids in the handling and processing of the
treated seeds. On an
industrial scale, the amount of water may be minimized in order to minimize
the energy seeds for
drying the finished product.
[0018] The heat and alkaline solution treatment is continued until the seeds
are
thoroughly "cooked." This means that a substantial portion of the treated seed
coats are split,
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cracked, wrinkled or deformed. These are "good" seeds for the method of the
present invention,
in contrast to the teachings of the Kennelly patent, wherein these types of
treated seeds were
considered "bad" seeds to be avoided. In fact, after the present heat and
alkaline solution
treatment, a substantial amount of the seeds are "good"; at least 25%,
preferably more than 50%,
and even up to 90% and 95% by weight of the seed coats are split, cracked,
wrinkled, or
deformed, relative to the untreated seeds.
[0019] After the heat and alkaline solution treatment, preferably the treated
seeds are
farther processed in order to change their shape, and to improve their
handling by workers and
digestibility by ruminants. In one prefeil=ed embodiment, the treated seeds
are subjected to a
screw extruder and formed into a damp, thin noodle. However, other similar
processing may
also be done, for exainple, grinding, rolling, mashing, and/or macerating. It
is thought by the
inventor of the present invention that the heat aud alkaline solution
treatment at least partially
"encapsulates" the oil/fat globules in the seed with a layer of denatured or
"fixed" protein. This
aids in increased pass-through capability in the ivmen. Therefore, in the
method of the present
invention, aggressive treatment of the seed after the heat and alkaline
solution treatment is not a
bad thing - in fact, later aggressive treatment like extrusion, grinding,
rolling or macerating, for
example, of the treated seed may even aid digestibility of the "encapsulated"
oil/fat in the
abomasum and small intestine of the ruminant. Again, this is in stark contrast
to the teachings of
the Kennelly patent.
[0020] Further, even the relatively aggressive drying step of the present
invention may
fiu-ther aid in both pass-through capability and abomasum and small intestine
digestibility. For
example, the application of drying heat to raise the temperature of the final
product to 225 F
will further denature and "fix" protein capsules around the seed interior
oil/fat globules,
providing for more "pass-through" capability. Also, this last "heat-treat" in
effect will further
split, crack, wrinkle, and deform even seed coat fragments, making the
interior matter of the seed
more available for digestive juices in the abomasum and small intestine.
[0021] Following are Worked Examples illustrating some, but not all,
embodiments of
the invented methods and products.
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Example 1: See Figure 1.
[0022] To determine the effect of sodium carbonate (soda ash) and moist
cooking time
on the seed coat of canola, a study was set up to test the interaction of
moist cooking time at 190
F and soda ash at varying levels. The response surface included untreated
whole canola as a
control and eight treated cells. The treated cells ranged across three time
points (20, 40 and 60
minutes) and soda ash ranged across five levels (0, 30, 60, 90 and 120 pounds
per ton of seed).
Visual observations of the seed coats were made by four individuals. The
observations were
made by counting the number of intact, split coat, wrinkled and defoimed seeds
in a sub sample
following drying. Seeds which had split coats, or were wrinkled or deformed
were considered
damaged. An equation and response surface graph was generated from the
observations using
StatSoft, Inc. (2003). STATISTICA (data analysis software system), version 6.
www.statsoft.com. The data indicated a treatment dose of 80 pounds soda ash
and 40 minutes
cooking time produced acceptable swelling and cracking of the seed coat. See
Figure 1: 3D
Surface Plot (New STATISTICA Spreadsheet l Ov*9c) Damaged Seed =
0.1016+0.0029*x+0.0126 26*y+0.00*x*x-0.0001 *x*y-4.7878E-5 *y*y
Example 2: See Figures 2, 3, and 4.
[0023] To determine the rumen digestible dry matter at 16 and 96 hours and
protein and
fat escape rates at 16 hours of whole canola seed subjected to moist cooking
and treatment with
varying levels of sodium carbonate (soda ash) and sucrose the following
response surface study
was conducted. The treatment levels to be tested were based on the results
found in Example 1:
The samples were prepared by mixing the soda ash and sucrose in steaming
water. The solution
was thoroughly mixed with the whole seed and allowed to moist cook at 190-200
F with gentle
mixing every 10-15 minutes in a 20 quart capacity Rival Programmable Oven
Roaster.. After
cooking for 60 minutes the material was processed through a meat grinder with
a#12 plate with
1/8" die. The noodles from the grinder were placed on a screen and heated
forced air (240-250 F)
was passed through the noodles for 20-30 minutes to dry. The product
temperatures at end of
drying were 225 F. Unlieated air was passed through the noodles for 5 minutes
to cool to room
temperature. The samples were stored in plastic containers.
[0024] The ground subsamples were analyzed by standard wet chemistry methods
for dry
matter, crude protein, ash, sodium and pH. Crude fat was determined by double
extraction using
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pet ether on double ground subsamples. Eight subsamples of each batch were
weighed into
standard rumen digestion bags. Two bag were used to determine bag wash out and
three bags
were placed in a standard digestion tube (Bar Diamond, Inc., Parma, Id.) and
three bags were
place in a second digestion tube. One tube was place in the rumen of a
fistulated steer of sixteen
hours and the second tube was in the animal for ninety-six hours. When the
digestion tubes were
removed from the animal, the bags were washed until the rinse was clear. The
bags were dried
and weighted.
[0025] The bags were extracted with pet ether for five hours into a beaker on
a LabConco
6 bank fat extractor. Then the bag was dried to remove residual ether and the
bag was opened
and the contents recovered and fine ground. A sainple of the ground material
was weighed into a
filter paper and placed on the fat extractor for a second 5 hour extraction
into a second beaker.
The residual content in the filter paper was dried to remove residual ether
and sample was
weighed for standard wet chemistry crude protein analysis.
[0026] The test treatments and least squared means results determined using
the GLM
method in StatSoft, Inc. (2003). STATISTICA (data analysis software system),
version 6.
www.statsoft.com. Sugar and soda ash levels are pounds per 2000 pounds of
whole canola seed.
Table 1
%
Soda RDDM RDDM Protein % Fat
Cell Sugar Ash 16 96 Escape Escape pH
1 80 0 17.1% 30.6% 85.3% 99.4% 5.72
2 40 30 34.6% 58.0% 60.0% 87.4% 7.39
3 120 30 33.3% 51.0% 66.4% 92.5% 8.20
4 80 60 43.6% 51.7% 53.7% 67.6% 9.85
80 60 45.5% 57.5% 51.6% 73.5% 9.87
6 40 90 31.7% 53.2% 63.9% 91.2% 9.83
7 120 90 39.8% 54.3% 52.5% 81.3% 10.08
8 80 120 43.6% 52.2% 51.3% 81.2% 10.39
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[0027] See Figure 2: Rumen Digestible Dry Matter at 16 hours, Weak Response to
Sucrose and Strong Sodiuin Carbonate Response. 3D Surface Plot (Bypass Fat
Summaiy Data
#6 15v*27c). RDDM 16 hr = 0.0233+0.0054*x-+0.0048*y-3.8398E-5*x*x+1.9583E-
5*x*y-
3.9569E-5*y*y
[0028] See Figure 3: Rumen Digestible Dry Matter at 96 hours, Rumen Digestible
Dry
Matter at 96 hours, Weak Response to Sucrose and Strong Sodium Carbonate
Response. 3D
Surface Plot (Bypass Fat Summary Data #6 15v*27c). RDDM 96 hr = 0.5685-
0.0042*x-
+0.0042*y-1.7734E-5 *x*x+1.6875E-5 *x*y-3.662E-5 *y*y
[0029] See Tables 2, 3, and 4: LS means for Soda Ash effect on 16 hour Rumen
Digestible Dry Matter (RDDM 16 hr). Sugar effect was removed as a covariant.
All the cells
which received Soda Ash had improved RDDM 16 hr.
Table 2
Means for covariates (Bypass Fat Summary Data #6)
LS means are computed for these values
Variable Mean
Su ar 80.00000
Table 3
Soda Ash; LS Means (Bypass Fat Summary Data #6)
Current effect: F(4, 18)=54.840, p=.00000
(Computed for covariates at their means)
Soda Ash RDDM 16 hr I RDDM 16 hr RDDM 16 hr RDDM 16 hr N
Cell No. Mean Std.Err: -95.00% +95.00%0
1 0 0.170967 0.016116 0.137108: 0.20482 3
2 30 0.339683 0.011396, 0.315741 0.363625 6
3 60 0.445750 0.011396 0.421808 0.469692 6
4 90 0.357717 0.011396 0.333775 0.381659 6
120 0.435633 0.016116 0.401774 0.4694941 3
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Table 4
Dunnett test; variable RDDM 16 hr (Bypass Fat Summary Data #6)
Probabilities for Post Hoc Tests (2-sided)
Error: Between MS = .00078, df = 18.000
Soda Ash I {1}
Cell No. .17097
1 0
2 30 0.000035
3 60 0.000035
4 90 0.000035
120 0.000035
[0030] See Tables 5 and 6: LS means for Sugar effect on 16 hour Rumen
Digestible Dry
Matter (RDDM 16 hr). Soda Ash effect was removed as a covariant. Sugar did not
have an
effect on RDDM 16 hr.
Table 5
Means for covariates (Bypass Fat Summary Data #6)
LS means are computed for these values
Variable Mean
Soda Ash 60.00000
Table 6
Sugar; LS Means (Bypass Fat Summary Data #6)
Current effect: F(2, 20)=.73867, p=.49034
(Computed for covariates at their means)
Sugar RDDM 16 hr RDDM 16 hr RDDM 16 hr
Cell No. Mean Std.Err. -95.00%
1 40 0.331717' 0.029016' 0.271191
2 80 0.374525, 0.020517 0.331727
3 120 0.365683' 0.029016i 0.305157~~
[0031] Rumen digestible dry matter (RDDM 16) at 16 hours averaged 34.9% for
all soda
ash treatments v 17.1 % for untreated canola, 2.27 fold increase. At 96 hours
the average rumen
digestible dry matter (RDDM 96) was 54.0% for all soda ash treatments v 30.6%
for untreated
canola, 1.76 fold increase.
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[0032] Based on the observation that sugar has a weak response on improving
the
amount of the canola digested in the n.unen at 16 and 96 hours, analysis of
protein and fat escape
was done by soda ash level only. In inspecting the data at 30 pounds soda ash
per 2000 pounds
canola it was not clear how much of the protein and fat escape from the rumen
was due to the
action of soda ash level or due to the lack of digestion as occurs with the
untreated seed. The
analysis of protein and fat escape only include cell with more than 30 pounds
soda ash per 2000
pounds. See Table 7: Crude Protein Escape at 16 Hours: No significant
differences were
obseived between protein escape rates at 60, 90, 1201bs soda ash per 2000 lbs
cauola. See
Tables 8 and 9: Crude Fat Escape at 16 Hours: Fat escape at the 90 lb soda ash
level was
significantly better than the 60 lb soda ash level and not different from the
120 lb level of soda
ash.
Table 7
Soda Ash; LS Means (Bypass Fat Summary Data #6)
Current effect: F(2, 12)=2.0800, p=.16766
Effective hypothesis decomposition
Soda Ash CP Escape Rate CP Escape Rate CP Escape Rate CP Escape Rate N
Cell No. Mean Std.Err. -95.00% +95.00%
1 60 0.526450 0.023087 0.476148' 0.57675 6
2 90 0.581833 0.023087" 0.531531! . 0.632135 6
___-------_
3 120 0.512800 0.032650 0.441662 0.583938 3
Table 8
Soda Ash; LS Means (Bypass Fat Summary Data #6)
Current effect: F(2, 12)=10.286, p=.00250
Effective hypothesis decomposition
Soda Ash Fat Escape Rate Fat Escape Rate Fat Escape Rate Fat Escape Rate N
Cell No. Mean Std.Err. -95.00% +95.00%
1 60 0.705150 0.024846 0.651015 0.75928 6
2 90 0.862550. 0.024846 0.808415 0.91668 6
3 120 0.811800 0.035137 0.735242 0.88835 3
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Table 9
Unequal N HSD; variable Fat Escape Rate (Bypass Fat
Approximate Probabilities for Post Hoc Tests
Error: Between MS = .00370, df = 12.000
Soda Ash {1} {2} {3}
Cell No. .70515 .86255 .81180
1 60 0.002158 0.122041
2 90 0.002158 0.578219
_
3 120 0.122041 0.578219
[0033] See Figure 4: Rumen Escape Fat at 16 hours (equation: y= -0.0001x2 +
0.0226x
- 0.2341, R2 = 0.7943) Based on this data the optimum nunen escape fat occurs
between 75 to
nearly 100 lbs of soda ash per ton. This agrees quite well with the predicted
optimum dose from
Example 1. From this data ruinen escape of fat at 16 hours is 75 to 85% at
optimum soda ash
levels.
Example 3:
[0034] A single cell of flax seed treated at the levels and manner of cells 4
and 5 in
Example 2 was included in the rumen digestion test used in Example 3. The data
from cells 4
and 5 (canola) was compared to this flax cell. The data was tested using
StatSoft, Inc. (2003).
STATISTICA (data analysis software system), version 6. www.statsoft.com. See
Table 10:
Comparsion of Cannola and Flax Seeds processed using 601bs soda ash per 2000
lbs. Flax had a
significantly lower rumen digestible dry matter at 16 hours than canola seed
at the same
treatment level.
Table 10
Seed Type; LS Means (Bypass Fat Summary Data #6)
Current effect: F(1, 7)=65.424, p=.00008
Effective hypothesis decomposition
Seed Type RDDM 16 hr RDDM 16 hr RDDM 16 hr RDDM 16 hr I N
Cell No. Mean Std.Err. -95.00% +95.00%
1 Canol 0.445750 0.009211: 0.423968 0.46753 6
2 Flax 0.316700 0.013027. 0.285896 0.34750413
[0035] See Table 11: Flax had a significantly higher protein escape at 16
hours than
canola.
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Table 11
Seed Type; LS Means (Bypass Fat Summary Data #6)
Current effect: F(1, 7)=125.72, p=.00001
Effective hypothesis decomposition
Seed Type I CP Escape Rate CP Escape Rate CP Escape Rate CP Escape Rate N
Cell No. Mean Std.Err. -95.00% +95.00%
1 Canola 0.526450 0.008391 0.506609 0.546291 6
2 Flax 0.68940_0 0.011866 0.661341 0.717459 3
[0036] See Table 12: Flax had a significantly higher fat escape at 16 hours
than canola.
Table 12
Seed Type; LS Means (Bypass Fat Summary Data #6)
Current effect: F(1, 7)=23.910, p=.00177
Effective hypothesis decomposition
Seed Type Fat Escape Rate Fat Escape Rate Fat Escape Rate I Fat Escape Rate N
Cell No. Mean Std.Err. -95.00% +95.00%
1 Canol 0.70515& 0.022475 0.652004i 0.758296 6
_
2 Flax 0.8955000.031785 0.8203411 0.970659 3
[0037] Based on this data it appears flax responds to soda ash treatment
similar to
canola.
Exhibit 4: Effect of extrusion methods and added protein on 16 hour rumen
escape
of soda ash treated canola seed protein and fat.
[0038] Previous studies with processing canola seed have confirmed the amount
of soda
ash, temperature, water and steep time required to optimize the escape of
lipid (fat) and protein
from the rumen at 16 hours. These studies have indicated that fat escape is
directly related to
protein escape. In one study it was found if the fat is free and the protein
is not properly mixed
with the fat in a manner allowing the protein to "wrap" around the fat, the
improvement in
protein escape did not result in the improvement in fat escape.
[0039] In previous work we have determined that extrusion through a grinding
plate will
"break" open the seed coat previously expanded and softened by steeping with
hot water and
soda ash. By breaking or splitting the seed coat it is general knowledge that
the overall digestion
of both fat and protein are improved.
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[0040] What is needed is method of processing canola seed to produce uniform
improvement in rumen escape of fat and protein while insuring the seed coat
does not reduce the
overall digestion of fat and protein.
[0041] This study was conducted to evaluate canola seed processing on fat and
protein
escape using previously deteiniined optimum steep time, temperature and soda
ash added at the
proper relationship to the protein. The treatments were added protein from
soybean meal, single
versus double grinding, and small plate (5/64 inch) versus large plate (1/8).
The interactions and
main effects were tested using the GLM module of StatSoft, Inc. (2002).
STATISTICA (data
atialysis software system), version 6. www.statsoft.com.
[0042] The following treatments were formulated where the targeted fat to
protein ratios
varied from 2 to 1, 1.5 to 1, 1.25 to 1 and to 1. The protein ratio was varied
by the addition of
soybean meal. Soda ash additions were equal to the targeted amount of the
protein. The canola
seed only treatments received 75 lb of soda ash per 20001b. The soda ash level
was increased
with the additions of soybean meal to maintain a uniform protein to soda ash
ratio.
[0043] Treatments:
Ganola with soda ash only (2.00:1) 5/64 die plate, Single grind
Ganola with soda ash only (2.00:1) 5/64 die plate, Double grind
Ganola with soda ash only (2.00:1)1/8 die plate. Single grind
Canola with soda ash only (2.00:1)1/8 die plate. Double grind
Canola with added soybean meal (1.50:1) 5/64 die plate, Single grind
Canola with added soybean meal (1-50:1) 5/64 die plate, Double grind
Canola with added soybean meal (1.50:1)1/8 die plate, Single grind
Canola with added soybean meal (1.50:1) 1/8 die plate, Double grind
Canola with added soybean meal (1.25:1) 5/64 die plate, Single grind
Canola with added soybean meal (125:1)5/64 die plale, Double grind
Canola with added soybean meal (1.25:1)1/8 die plate, Single grind
Canola with added soybean meal (125:1)1/8 die plate, Double grind
Canola with added soybean meal (1.00:1) 5/64 die plate, Single grind
Canola with added soybean meal (1.00:1) 5/64 die plate, Double grind
Canola with added soybean meal (1.00:1) 1/8 die plate, Single grind
Canola with added soybean meal (1.00:1)1/8 die plate, Double grind
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[0044] See Tables 13 - 16: Analysis of Rumen Fat Escape at 16 hours as
modified by
single versus double grind and small (5/64 inch) plate versus large (1/8 inch)
plate with digestion
tube and fat to protein ratio equalized as covariates.
Table 13
Univariate Tests of Significance for Fat Escape (Study 14 Data)
Sigma-restricted parameterization
Effective hypothesis decomposition
SS Degr. of MS F p
Effect Freedom
Interce t 2.861788 1 2.861788 117.5577 0.000000
Tube 0.051450 1 0.051450. 2.1135. 0.151398
Actual Fat/Prot 0.034803 1 0.034803 1.4296 0.236689
Plate 0.098533 1 0.098533 4.0476 0.048888
Grind 0.083203 1 0.083203 3.4179; 0.069594
Plate*Grind 0.001294 1 0.001294 0.0532 0.818458
Error 11.411934 58 0.024344
Table 14
Means for covariates (Study 14 Data)
LS means are computed for these values
Mean
Variable
Tube 1.500000
Actual Fat/Prot 1.410929
Table 15
Grind; LS Means (Study 14 Data)
Current effect: F(1, 58)=3.4179, p=.06959
(Computed for covariates at their means)
Grind Fat Escape Fat Escape Fat Escape Fat Escape N
Cell No. I Mean Std.Err. -95.00% +95.00%
1 _ Single 0.844628 0.027582 0.789418 0.8998311 32
2 Double~j 0.916741 0.027582 0.861530 0.971951 32
14
CA 02600792 2007-09-07
Table 16
Plate; LS Means (Study 14 Data)
Current effect: F(1, 58)=4.0476, p=.04889
(Computed for covariates at their means)
Plate Fat Escape Fat Escape Fat Escape Fat Escape N
Cell No. Mean Std.Err. ~-95.00% . +95.00%
1 Small 0.919922 0.027582 0.864711 0.97513 32
2 Larg 0.841447 0.027582 0.786236 0.89665 32
[0045] Double grinding improved fat escape over single grinding. The
difference
approached significance (p=.06959). Using a small plate (5/6 inch) improved
fat escape over
using a large plate (1/8 inch). The difference is significant (p=.04889). The
number of
grindings and plate size effect are independent; no interaction between number
of grindings and
plate size exists.
[0046] See Tables 17 - 19: Analysis of Rumen Protein Escape at 16 hours as
modified
by single versus double grind and small (5/64 inch) plate versus large (1/8
inch) plate with
digestion tube and fat to protein ratio equalized as covariates.
Table 17
Univariate Tests of Significance for Protein Escape (Study 14 Data)
Sigma-restricted parameterization
Effective hypothesis decomposition
SS I Degr. of MS F p
Effect Freedom
Interce t 2.090155 1 2.090155 109.3026 0.000000
Tube 0.021514 1 0.021514 1.1250 0.293235
Actual Fat/Prot 0.108702 1 0.108702 5.6845 0.020407
Plate 0.000053 1 0.000053_ 0.0027 0.958368
Grind 0.088402 1 0.088402 4.6229 0.035729
Plate*Grind 0.004573 1 0.004573 0.2391 0.626667
Error 1.109114 58 0.019123
CA 02600792 2007-09-07
Table 18
Means for covariates (Study 14 Data)
LS means are com uted for these values
Mean
Variable
Tube 1.500000
Actual Fat/Prot 1.410929
Table 19
Grind; LS Means (Study 14 Data)
Current effect: F(1, 58)=4.6229, p=.03573
(Computed for covariates at their means)
Grind Protein Escape Protein Escape Protein Escape Protein Escape N
Cell No. Mean Std.Err. -95.00% +95.00%
1 Single 0.650928 0.024446 0.601995 0.699861 32
2 Doubl 0.725259 0.024446 0.676326 0.77419 32
[0047] Double grinding is significantly (p=.03573) better in increasing 16
hour protein
escape than single grinding. Plate size did not affect protein escape. Fat to
protein ratio has a
significant effect on protein escape.
[0048] Relationship of protein escape to fat to protein ratio with grind
affect equalized.
Example 4 Results
[0049] Double grinding improved fat escape over single grinding by 8.5%. The
difference approached significance. Using a small plate (5/64 inch) improved
fat escape over
using a large plate (1/8 inch) by 9.3%. The difference is significant. The
number of grindings and
plate size effect are independent; no interaction between number of grindings
and plate size
exists. The combined improvement in fat escape by using small plate and double
grinding may
be as much as 17.8% over using large plate and single grinding.
[0050] Double grinding is significantly belier in increasing 16 hour protein
escape than
single grinding. Plate size did not affect protein escape. Fat to protein
ratio has a significant
effect on protein escape. Double grinding may improve protein escape by 11.4%
16
CA 02600792 2007-09-07
[0051] Although this invention has been described above and in Appendix I with
reference to particular means, materials and embodiments, it is to be
understood that the
invention is not limited to these disclosed particulars, but extends instead
to all equivalents
within the broad scope of the following claims.
17
