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Unilever Patent Holdings B.v.

Internationale Octrooi Maatschappij 'Octropa' Bv

Christopher P Freeman

Robert Edward Matthews

Geoffrey Philip Gray

David J Edwards

Philip J Evans

Richard S Thom

Clifford A Smith

In a method for determining the dry matter content and nutritional value of moist vegetable material, such as silage, liquor is expressed from a sample of known quantity by applying thereto a reproducible pressure regime, the quantity of expressed liquor is measured, and the expressed liquor is analyzed for parameters, such as pH, ammonia, lactic acid, free sugar and alpha-amino nitrogen, from which the nutritional value can be estimated by regression. The nutritional value of silage can be expressed in terms of its fermentability in the rumen. The invention includes a portable facility for use in `on farm` analysis of silage to determine its nutritional value.

Method for determining the nutritional value of vegetable materials

An encapsulated lipid material useful as an animal feedstuff ingredient is prepared by homogenizing natural slaughterhouse blood, essentially free from any anticoagulating agents with lipid material in the molten state containing by weight more than 20% free-fatty acids, allowing the resulting dispersion or emulsion to set to a firm gel (which will typically occur at a temperature below 50.degree. C.) and drying the gelled product in equipment in which the gel experiences a tumbling action

Encapsulation

An encapsulated lipid material useful as an animal feedstuff ingredient is prepared by homogenizing natural slaughterhouse blood, essentially free from any anticoagulating agents with lipid material in the molten state containing by weight more than 20% free-fatty acids, allowing the resulting dispersion or emulsion to set to a firm gel (which will typically occur at a temperature below 50.degree. C.) and drying the gelled product in equipment in which the gel experiences a tumbling action.

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Bedford, United Kingdom

Christopher P Freeman