Fermented Appetence Factors Without Animal Proteins for Animals
OwnerAurelie De Ratuld, Remi Thiriot +1inventors
InventorsAurelie De Ratuld, Remi Thiriot, Isabelle Guiller
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Abstract
The invention relates to appetence factors for animal feeding. More specifically, the invention relates to an appetence factor for animal feeding, obtained by fermentation with the aid of a yeast and which comprises at least one, in the absence of protein constituents of animal origin: a humidity (H) ranging from approximately 80 to 96% by weight; a protein fraction (FP) ranging from approximately 1.5 to 10.0% by weight; fat (MG) up to approximately 10%; sugars (S) ranging from approximately 0.20 to 2.0% by weight, and ashes (C) ranging from approximately 0.3 to 8.0% by weight.
Claims27
A fermented palatability factor to be added to animal feed, wherein it comprises the fermentation medium obtained after culture of at least one yeast, said fermentation medium containing at least:
- humidity (H):
- from 80 to 96% by weight approximately;
- protein factor (FP):
- from 1.5 to 10.0% by weight approximately;
- fatty matter (MG):
- up to 10% by weight approximately;
- sugars (S):
- from 0.20 to 2.0% by weight approximately;
- and
- ashes (C):
- from 0.3 to 8.0% by weight approximately,
- wherein said protein factor (FP) is devoid of constituents of animal origin.
25-26. (canceled)
Dependencies are inferred from the claim text.