Additive compositions in pig nutrition, methods and uses thereof

Abstract

The present application relates to a livestock feeding composition. More specifically, the present application relates to additives for feed compositions in pig nutrition, methods and uses thereof. The present application includes an additive composition for a pig feeding composition comprising: at least one vitamin; at least one fermentation extract; and at least one lipid matrix; wherein the at least one vitamin and the at least one fermentation extract are incorporated into the at least one lipid matrix, or comprise: at least one vitamin and at least one lipid matrix; wherein the at least one vitamin is incorporated into the at least one lipid matrix. The present application also includes a feed composition comprising the additive composition, uses of the additive composition, and methods of improving pig growth, feed conversion rate, and feed efficiency using the additive composition.

Description

[0001] Cross Reference to Related Applications

[0002] This application claims priority to the benefit of co-pending U.S. Provisional Patent Application No. 63 / 440,359, filed January 20, 2023, the contents of which are incorporated herein by reference in their entirety. TECHNICAL FIELD

[0003] The present application is in the field of livestock feeding compositions. More specifically, the present application relates to additives for feed compositions in pig nutrition, methods and uses thereof. BACKGROUND

[0004] Pig production is characterized by its high reproductive capacity, short production cycle and high feed efficiency, being one of the most consumed meats worldwide. Mexico ranks sixth in the world production of animal protein, poultry, pork and beef products, with pork being the second most consumed in the country, representing 28.37% of the country’s meat consumption (chicken = 35 kg, pork = 20.8 kg, beef = 15.3 kg, turkey = 1.4 kg, sheep = 0.6 kg and goat = 0.3 kg) (Consejo Mexicano de la Carne, 2022).

[0005] Rentería Flores et al. (2021) report that pig production in Mexico is aimed at local meat consumption, pork imports and exports, use of goods and raw materials, which all influence the price of live pigs and major pork cuts. Therefore, it is very important to consider the use of additives to make pig farms more profitable, as a strategy to increase farm productivity and profitability, generating precise feeding protocols that will allow animals to express their genetic potential in different physiological states, improving the traceability and sustainability of pig farms (Renteria Flores et al. 2021).

[0006] Pig nutrition research has been dedicated to developing feeding strategies to use feed nutrients more efficiently and thus further increase the nutritional value of pork. Feeding strategies aim to fully ingest nutrients that can positively influence the reproductive response. Therefore, additives have been used in the feed of livestock production, but generally do not provide any nutrient. Most additives are used to improve the physical properties, acceptability or animal health of the ration (Zambrano, 2013). However, known additive premixes are powdery, dusty, volatile and hazardous products to feed mill workers. In addition, these additive premixes require large excess additions due to vitamin degradation, poor mixing uniformity, hygroscopicity, dust loss during feed processing and pelleting.

[0007] Accordingly, there is a need to provide improved additive compositions that at least partially overcome the above-mentioned disadvantages. SUMMARY

[0008] It has been shown herein that the additive compositions of the present application provide improved stability, controlled release of active ingredients, as well as increased feed conversion, feed intake and growth in pigs.

[0009] Accordingly, the present application includes an additive composition for a pig feeding composition, comprising: at least one vitamin; optionally at least one fermented extract; and at least one lipid matrix; wherein the at least one vitamin and optionally the at least one fermented extract are incorporated within the at least one lipid matrix.

[0010] The present application further includes a supplemented feed composition for a pig, comprising: an additive composition comprising at least one vitamin; optionally at least one fermented extract; and at least one lipid matrix; wherein the at least one vitamin and optionally the at least one fermented extract are incorporated within the at least one lipid matrix; and a feed composition comprising a nutrient.

[0011] Also provided is the use of an additive composition in the manufacture of a supplemented feed composition, the additive composition comprising: at least one vitamin; optionally at least one fermented extract; and at least one lipid matrix; wherein the at least one vitamin and optionally the at least one fermented extract are incorporated within the at least one lipid matrix.

[0012] Provided is the use of the compositions of the present application for feeding a pig or in a grow-finish diet for a pig.

[0013] Also provided is a method for manufacturing a supplemented pig feed composition, the method comprising:

[0014] mixing additive components to encapsulate the components in the lipid matrix to provide an additive composition, wherein the additive components are at least one vitamin and optionally at least one fermented extract; and

[0015] mixing the additive composition with a feed composition to provide the supplemented feed composition.

[0016] Further included is a method for improving feed conversion and feed efficiency of a feed composition, comprising administering an additive composition of the present application in combination with the feed composition.

[0017] Included is a method for improving growth of a pig, feed conversion and feed efficiency of a pig, comprising feeding the pig with an additive composition of the present application in combination with a feed composition.

[0018] The present application also includes a method for improving pig feed intake comprising administering to the pig an additive composition comprising at least one vitamin incorporated into at least one lipid matrix.

[0019] The present application further includes a method for increasing body weight gain in a pig comprising administering to the pig an additive composition comprising at least one vitamin incorporated into at least one lipid matrix.

[0020] A method for improving pig feed intake is provided comprising feeding the pig a supplemental feed composition for pigs comprising an additive composition comprising at least one vitamin incorporated into at least one lipid matrix; and a feed composition comprising nutrients.

[0021] A method for increasing body weight gain in a pig is included comprising feeding the pig a supplemental feed composition for pigs comprising an additive composition comprising at least one vitamin incorporated into at least one lipid matrix; and a feed composition comprising nutrients.

[0022] The present application also includes a method for improving the stability of an additive composition comprising at least one vitamin, the method comprising incorporating the at least one vitamin into at least one lipid matrix.

[0023] The present application further includes a method for increasing pig growth and moisture content in the semimembranosus muscle of a pig comprising feeding the pig a feed composition in combination with an additive composition of the present application.

[0024] Other features and advantages of the present application will be apparent from the following detailed description, taken in conjunction with the accompanying drawings of which:

[0025] BRIEF DESCRIPTION OF DRAWINGS

[0026] Embodiments of the present application will now be described in more detail with reference to the accompanying drawings, in which:

[0027] Figure 1 is a graph of pig weight gain over time according to an exemplary embodiment of the present application, wherein pigs were fed a control, Composition 1, and Ractopamine.

[0028] Figure 2A An additive composition of a vitamin incorporated into a lipid matrix according to an exemplary embodiment of the present application is shown, and Figure 2B An additive composition of an encapsulated vitamin is shown.

[0029] Figure 3 Vitamin B1 degradation over time in an exemplary premix is shown.

[0030] Figure 4A Vitamin B1 retention over time in a lipid matrix is shown, and Figure 4B Vitamin E retention over time in a lipid matrix according to an exemplary embodiment of the application is shown.

[0031] Figure 5 is a plot of the final body weight of piglets in a piglet nursery trial, and is a plot of the weight gain of pigs over time according to an exemplary embodiment of the application, the pigs being fed according to an exemplary embodiment of the application with a control and Composition 1. DETAILED DESCRIPTION

[0032] I. DEFINITIONS

[0033] The definitions and embodiments described in this section and other sections are intended to apply to all embodiments and aspects of the application described herein, as will be understood by those skilled in the art, unless otherwise indicated.

[0034] As used in this application and in the claims, the terms "comprising" (and any form of comprising, such as "comprise" and "comprises"), "having" (and any form of having, such as "have" and "has"), "including" (and any form of including, such as "include" and "includes") or "containing" (and any form of containing, such as "contain" and "contains") are inclusive or open-ended and do not exclude additional, unrecited elements or process steps.

[0035] As used herein, the terms "consisting of and derivatives thereof, are intended to be closed terms, which specify the presence of the stated features, elements, components, groups, integers, and / or steps, and also exclude the presence of other unrecited features, elements, components, groups, integers, and / or steps.

[0036] As used herein, the term "consisting essentially of is intended to specify the presence of the stated features, elements, components, groups, integers, and / or steps, and the presence of those that do not materially affect the basic and novel characteristics of these features, elements, components, groups, integers, and / or steps.

[0037] As used herein, the terms "about," "substantially," and "approximately" mean a reasonable amount of deviation of the modified term so that the end result is not significantly changed. These terms of degree should be interpreted as including a deviation of at least ±5% of the modified term if the deviation would not negate the meaning of the word it modifies, or unless the context suggests otherwise to a person skilled in the art.

[0038] Unless the context clearly dictates otherwise, as used herein, the singular forms "a," "an," and "the" include plural referents. For example, an embodiment including "a compound" should be understood to present certain aspects having one compound or two or more additional compounds.

[0039] In embodiments comprising an "additional" or "second" component (such as an additional or second compound), the second component, as used herein, is chemically different from the other components or the first component. The "third" component is different from the other components, the first component, and the second component, and further enumerated or "additional" components are similarly different.

[0040] As used herein, the term "and / or" means that the listed items are present or used alone or in combination. In practice, the term means "at least one" or "one or more" of the listed items are used or present.

[0041] As used herein, the term "composition of the application" or "composition of the present application" and the like refers to a composition comprising one or more components.

[0042] As used herein, the term "suitable" means that the selection of particular compositions or conditions will depend on the specific steps to be performed, the nature of the components to be converted, and / or the specific use of the composition, but the selection will be well within the skill of one trained in the art.

[0043] The term "acceptable carrier" means a non-toxic solvent, dispersant, excipient, adjuvant, or other material with which the active ingredient is mixed to allow for formation of a composition (ie, a dosage form capable of administration).

[0044] As used herein, the term "effective amount" refers to an amount effective, at dosages and for periods of time necessary, to achieve the desired result.

[0045] As used herein, the term "swine" includes all age categories of the porcine life cycle, such as gilts, sows, boars, piglets, weaners, and the like.

[0046] II. COMPOUNDS AND COMPOSITIONS OF THE PRESENT APPLICATION

[0047] It has been shown herein that the additive composition of the present application provides improved stability, controlled release of active ingredients, as well as increased feed conversion, feed intake and growth in pigs.

[0048] Accordingly, the present application includes an additive composition for a pig feeding composition, comprising: at least one vitamin; optionally at least one fermentation extract; and at least one lipid matrix; wherein the at least one vitamin and optionally the at least one fermentation extract are incorporated within the at least one lipid matrix.

[0049] Also provided is a supplemental feed composition for a pig, comprising: an additive composition comprising at least one vitamin; optionally at least one fermentation extract; and at least one lipid matrix; wherein the at least one vitamin and optionally the at least one fermentation extract are incorporated within the at least one lipid matrix; and a feed composition comprising a nutrient.

[0050] In some embodiments, the at least one vitamin is selected from the group consisting of vitamin E, vitamin B3, vitamin B5, vitamin D3, vitamin A, vitamin B2, vitamin K3, vitamin B6, vitamin B9, vitamin B1, vitamin B12, vitamin H, and combinations thereof. In some embodiments, the additive composition comprises a plurality of vitamins. In some embodiments, the plurality of vitamins includes vitamin E and vitamin B3. It will be appreciated that the nature of the particular vitamins to be included and their respective amounts can vary depending on the feeding stage, different species' requirements, and the like.

[0051] In some embodiments, the at least one fermentation extract is selected from the group consisting of Bacillus subtilis fermentation extract, Bacillus licheniformis fermentation extract, and combinations thereof. In some embodiments, the at least one fermentation extract is selected from the group consisting of dehydrated Bacillus subtilis fermentation extract, dried Bacillus subtilis fermentation extract, dehydrated Bacillus licheniformis fermentation soluble, and combinations thereof.

[0052] In some embodiments, the lipid matrix comprises triglycerides, hydrogenated oils, and combinations thereof. In some embodiments, the lipid matrix is a controlled release lipid matrix. In some embodiments, the controlled release lipid matrix comprises at least one hydrogenated vegetable triglyceride selected from the group consisting of palm fat, sunflower oil, corn oil, rapeseed oil, peanut oil, palm oil, cottonseed oil, shea oil, canola oil, soybean oil, and derivatives or fractions thereof; or at least one animal triglyceride selected from the group consisting of beef tallow and lard; or combinations thereof. In some embodiments, the controlled release lipid matrix comprises a stearin fraction of vegetable triglycerides selected from the group consisting of palm fat, sunflower oil, corn oil, rapeseed oil, peanut oil, palm oil, cottonseed oil, shea oil, canola oil, and soybean oil. In some embodiments, the controlled release lipid matrix comprises palm stearin. It is understood herein that stearin refers to stearines and oleines, which are the solid and liquid fractions of fats and oils, respectively; and not to mean triglycerides of stearic acid. The stearin fraction contains a higher proportion of saturated fatty acids and TAGs with higher melting points of about 48-50 °C.

[0053] In some embodiments, the composition comprises additional ingredients, such as adjuvants, carriers, and combinations thereof. In some embodiments, the composition comprises additional ingredients selected from the group consisting of calcium carbonate, calcium stearate, magnesium oxide, silicon dioxide, corn starch, wheat flour, dried yeast culture, rice hulls, and the like, and combinations thereof.

[0054] In some embodiments, an exemplary composition of the present application, Composition 1, comprises the following:

[0055]

[0056] Without wishing to be bound by theory, incorporation of the additive ingredients into the lipid matrix provides increased stability of the ingredients, such as vitamins, avoids chemical interactions between the actives, reduces electrostatic charges, reduces dustiness of the powdered components, reduces hygroscopicity, and improves dispersibility. Thus, precise formulations of active compounds for specific species can be developed, with the matrix size adapted to the digestive characteristics of the species, to achieve the goal of precisely gradual release of the active compounds into the intestinal tract. Incorporation into the lipid matrix allows for the formation of stable granules in the acidic pH of the stomach and release of the actives upon contact with lipases in the intestinal tract.

[0057] Thus, the lipid matrix can provide protection to the active ingredients from environmental vulnerabilities such as heat, light, moisture, oxidation, equipment corrosion, pH changes, and the like. The matrix is designed to withstand heat and mechanical handling. Figure 2A Additive compositions of vitamins incorporated within a lipid matrix according to exemplary embodiments of the present application are shown, and Figure 2BShown are additive compositions for encapsulated vitamins as known in the art.

[0058] Figure 3 The degradation of vitamin B1 in a standard premix over time is shown. The vitamin incorporated into a lipid matrix provides improved stability, as Figure 4A Vitamin B1 and Figure 4B As shown in the example for vitamin E.

[0059] III. METHODS AND USES OF THE PRESENT APPLICATION

[0060] If it will Figure 1 As understood in the present invention, the additive composition of the present application improves the growth of animals when combined with a feeding regimen. Without wishing to be bound by theory, it can be concluded that the additive composition improves the feed conversion rate and feed efficiency of the feeding regimen.

[0061] Thus, the present application includes the use of an additive composition in the manufacture of a supplemental feed composition, the additive composition comprising: at least one vitamin; optionally at least one fermentation extract; and at least one lipid matrix; wherein the at least one vitamin and optionally the at least one fermentation extract are incorporated into the at least one lipid matrix.

[0062] Also provided are uses of the composition of the present application for feeding pigs, and uses of the composition of the present application in growth-finishing diets for pigs.

[0063] Further provided is a method for improving the feed conversion ratio and feed efficiency of a feed composition, comprising administering the additive composition of the present application in combination with the feed composition.

[0064] Also included are methods for improving growth, feed conversion and feed efficiency of pigs, comprising feeding the pigs with the additive composition of the present application in combination with a feed composition.

[0065] Further included is a method for improving feed intake in pigs comprising administering to the pigs an additive composition comprising at least one vitamin incorporated within at least one lipid matrix.

[0066] Included are methods for increasing body weight gain in pigs comprising administering to the pigs an additive composition comprising at least one vitamin incorporated within at least one lipid matrix.

[0067] A method for improving feed intake in pigs is provided, comprising feeding the pigs with a supplemental feed composition for the pigs, the supplemental feed composition comprising an additive composition comprising at least one vitamin incorporated within at least one lipid matrix; and a feed composition comprising nutrients.

[0068] The present application further includes a method for increasing body weight gain in a pig comprising feeding the pig a supplemental feed composition for the pig, the supplemental feed composition comprising an additive composition comprising at least one vitamin incorporated within at least one lipid matrix; and a feed composition comprising a nutrient.

[0069] In some embodiments, the methods of the present application allow for controlled release, slow release, targeted release or precision intestinal nutrient delivery of at least one vitamin into the pig's intestine. In some embodiments, the lipid matrix is effective in preventing delivery of the vitamin into the pig's stomach.

[0070] The present application includes a method for improving the stability of an additive composition comprising at least one vitamin, the method comprising incorporating the at least one vitamin within at least one lipid matrix.

[0071] Also provided is a method for increasing growth in a pig and moisture content in the semimembranosus muscle of a pig, comprising feeding the pig an additive composition of the present application in combination with a feed composition.

[0072] It will be appreciated from Figure 1 that pigs fed with the compositions of the present application have increased growth and feed conversion, as evidenced by the fact that they achieved their target slaughter body weight (120 kg) at least one week earlier than the comparative additive composition (Ractopamine). As an exemplary embodiment, the following data was obtained for the pig body weight (in kg) per week for the feeding regimen and is reproduced in Figure 1

[0073]

[0074] In some embodiments, the pig growth is increased by about 5% to about 15%. In some embodiments, the pig growth is increased by about 7% to about 14%. In some embodiments, the pig growth is increased by about 9% to about 13%. In some embodiments, the feed conversion (amount ingested divided by weight gain) is improved by about 2% to about 15%, i.e. about 2% to about 15% less feed is required to achieve the same weight gain. In some embodiments, the feed conversion is improved by about 5% to about 14%. In some embodiments, the feed conversion is improved by about 8% to about 13%.

[0075] IV. METHODS OF MAKING COMPOUNDS AND COMPOSITIONS OF THE PRESENT APPLICATION

[0076] The present application includes a method for manufacturing a supplemental pig feed composition, comprising mixing an additive component to encapsulate the component in a lipid matrix to provide an additive composition, wherein the additive component is at least one vitamin and at least one fermented extract; mixing the additive composition with a feed composition to provide the supplemental feed composition. ​

[0077] In some embodiments, mixing the additive components to encapsulate the components in a lipid matrix includes atomization, homogenous mixing, milling, fat coating, microencapsulation, lipid matrix embedding, spray coating, spray chilling, prilling, extrusion, or a combination thereof.

[0078] Examples

[0079] The following non-limiting examples are intended to illustrate the present application.

[0080] General methods

[0081] Location

[0082] The trial was conducted in the experimental area of the Faculty of Veterinary Medicine and Zootechnics of the Autonomous University of the State of Mexico, located in Cerrillo Piedras Blancas, Toluca, State of Mexico.

[0083] Experimental period

[0084] The trial phase was conducted between January and May, and the carcass evaluation phase, sampling and laboratory analysis, as well as data collection and statistical analysis were conducted between May and August 2022.

[0085] Experimental animals, management and handling

[0086] Thirty-two PIC pigs, in the growing-fattening phase, with an average live weight of 62 kg, were used, which were randomly assigned to one of the four treatments (8 pigs per treatment, housed in individual cages). Each pig was an experimental unit. Each cage was 1.2 m 2 , equipped with a funnel-type waterer and a feeding trough.

[0087] Treatments:

[0088] T1 = Control treatment

[0089] T2 = Treated with Composition 1

[0090] T3 = Treated with Xylazine (comparative example)

[0091] T4 = Treated with Composition 1 + Xylazine

[0092] Pigs were randomly assigned to one of the four treatments when they had an average live weight of 62 kg. Treatment 2 started 8 weeks before slaughter and treatments 3 and 4 started 5 weeks before slaughter.

[0093] Sampling and laboratory analysis

[0094] The study was divided into three stages: 1) On-farm evaluation of production performance, 2) evaluation of carcasses and sampling at the slaughter and processing facility, 3) evaluation of meat quality in the laboratory.

[0095] The productive trial lasted 56 days (8 weeks) and at the end all the pigs treated were slaughtered using approved humane methods at the slaughterhouse in Toluca, State of Mexico.

[0096] A 250 g sample of feed HB was collected and packed every week, growing-fattening stage feed; and at the end sampling was performed and two composite samples were taken, which were ground in a mill with 1 mm screen, for laboratory analysis of the nutritional composition in terms of dry matter, ash, crude protein and ether extract content (AOAC, 2010). The feed conversion was calculated every week and accumulated for each week (food consumed (g) * BW (g) -1per week). Accumulated FCR = (food consumed (g) * BW (g) -

[0097] The relative weight of the carcass and that of its parts was obtained, as well as its relationship with the weight before slaughter, g kg-1BW.

[0098] In order to maximize voluntary feed intake, 10% of the feed was additionally fed according to the feed intake of the previous day. The ingredient composition and the nutritional chemical composition of the growing-fattening basal diet supplied and their nutritional contribution are shown in Table 1 (NRC Norm, 2012).

[0099] Table 1. Feed composition and nutritional value of the diet

[0100]

[0101] Carcass evaluation

[0102] The hot carcass yield immediately after slaughter; the cold carcass yield 24 hours after slaughter; the yield of the main cut parts; and the color and pH of the muscle 45 min and 24 h after slaughter were evaluated.

[0103] Meat quality evaluation

[0104] Longissimus dorsi muscle samples were collected from 32 carcasses of pigs to perform the following analyses: 1) determination of chemical composition (moisture, protein, fat and ash) by AOAC method; 2) determination of fatty acid content by fat methylation and gas chromatography; 3) determination of cutting force with Warner Blatzler blade; 4) determination of water loss attributed to cooking by gravimetric method (AMSA, 1995); 5) meat oxidative stability; and 6) meat shelf life, pH was measured at 0, 3, 6 and 9 days post-slaughter with a portable potentiometer; color was measured with a Minolta colorimeter; and temperature was measured with a portable thermometer with a puncture piston.

[0105] Fatty acid meat content analysis

[0106] Fat was extracted from the meat samples using the Bligh and Dyer method (1959); 10 g of meat was suspended using a mixture of chloroform / methanol (2:1) (ratio of chloroform / methanol:meat of 10:1). Methanol was evaporated using a rotary evaporator at a temperature of 50°C.

[0107] For the chromatography, 10 ml of hexane was added and filtered through a 0.22 μιη Whatman filter paper and transferred to a vial. For the qualitative analysis of the FAME (Fatty Acid Methyl Esters) composition, a reference standard with 37 components from Supelco was used, an Agilent 6890N gas chromatography equipment with Agilent 5973 mass spectrometer, Omega Wax 250 column and helium as carrier gas, and a 7683 series autosampler.

[0108] Statistical analysis

[0109] The data were processed by analysis of variance for completely randomized experimental design (Steel et al., 2007) using the statistical program SAS (2002), according to the following model:

[0110] y ij = μ + τ i + ε ij

[0111] where y ij is the observation,

[0112] μ is the population mean,

[0113] τi is the treatment effect, and

[0114] ε ij is the test error.

[0115] All random effects were considered to be normally distributed ~ N(0, σ2e). Treatment effects were declared as significant differences at P < 0.05. Multiple comparisons between treatment means were made using the Tukey test (P < 0.05).

[0116] Results

[0117] The pigs used in this study remained clinically healthy throughout the experiment.

[0118] Production performance

[0119] Table 2 shows the production performance of pigs fed Composition 1 and ractopamine during the growing-fattening phase, where it was observed that the body weight of pigs was similar among the four treatments (P > 0.05), however, animals that received Composition 1, received ractopamine and received Composition 1 + ractopamine showed higher (P < 0.05) final body weight, total weight gain, daily weight gain and feed efficiency; however, in terms of feed conversion, the control treatment was higher (P < 0.05) compared to the diets with Composition 1, ractopamine and Composition 1 plus ractopamine. Regarding total feed intake, the four treatments were statistically similar (P > 0.05).

[0120] Table 2. Production performance of pigs fed Composition 1 and ractopamine during the growing-fattening phase

[0121]

[0122] 1 Standard error of the mean.

[0123] Table 3 shows the weight loss during transport and rest before slaughter of pigs fed Composition 1 and ractopamine during the growing-fattening phase, where it is shown that pigs that received Composition 1 additive, received ractopamine and received Composition 1 + ractopamine had the highest values in terms of body weight after transport and body weight at slaughter (P < 0.05) compared to the control. On the other hand, the control group and the Composition 1 + ractopamine group lost less weight (%) during transport (P < 0.05) compared to pigs that received ractopamine; however, the total weight loss % (transport and rest before slaughter) was similar among the treatments (P > 0.05).

[0124] Table 3. Weight loss during transport and rest before slaughter of pigs fed Composition 1 and ractopamine during the growing-fattening phase

[0125]

[0126] 1Standard error of the mean.

[0127] Table 4 shows carcass characteristics of pigs fed Composition 1 and ractopamine during the grow-finish phase, wherein pigs receiving Composition 1, receiving ractopamine, and receiving Composition 1 + ractopamine had higher hot carcass and cold carcass weights (kg) compared to the control group (P < 0.05). On the other hand, drip water loss (kg), % water loss, carcass yield (%), and backfat (mm) were statistically similar (P > 0.05) for all treatments.

[0128] Table 4. Carcass characteristics of pigs fed Composition 1 and ractopamine during the grow-finish phase

[0129]

[0130] 1 Standard error of the mean.

[0131] Table 5 shows carcass morphology measurements of pigs fed Composition 1 and ractopamine during the grow-finish phase, wherein pigs consuming Composition 1 + ractopamine had the highest values for leg diameter compared to pigs consuming Composition 1 and the control group (P < 0.05); while carcass length (cm), leg length (cm), rib length (cm), leg width (cm), rib depth (cm), head weight, and leg weight were statistically similar (P > 0.05) for all four treatments.

[0132] Table 5. Carcass morphology measurements of pigs fed Composition 1 and ractopamine during the grow-finish phase

[0133]

[0134] 1 Standard error of the mean.

[0135] Table 6 shows color of the longissimus dorsi muscle of pigs fed Composition 1 and ractopamine during the grow-finish phase, wherein pigs in the control treatment and Composition 1 had the highest values for color a* compared to pigs consuming Composition 1 + ractopamine (P < 0.05), while pigs consuming ractopamine were similar to the other treatments for color a* (P > 0.05). Secondly, color L*, b*, C*, and H* were statistically similar (P > 0.05) for all four treatments.

[0136] Table 6. Color of the longissimus dorsi muscle of pigs fed Composition 1 and ractopamine

[0137]

[0138] 1 Standard error of the mean.

[0139] Table 7 shows the color of the semimembranosus muscle of pigs fed Composition 1 and ractopamine during the grow-finish phase, where a significant difference (P < 0.05) was observed in color L* compared to the control group, which had the highest value, and the treatments containing Composition 1, containing ractopamine, and containing Composition 1 + ractopamine. However, colors a*, b*, C*, and H* were statistically similar (P > 0.05) among all treatments.

[0140] Table 7. Color of the semimembranosus muscle of pigs fed Composition 1 and ractopamine during the grow-finish phase

[0141]

[0142] 1 Standard error of the mean.

[0143] Table 8 shows the color of the biceps muscle of pigs fed Composition 1 and ractopamine during the grow-finish phase, where b* color in the control treatment was observed to be statistically similar (P > 0.05) to the treatments containing Composition 1 and containing ractopamine, and higher (P < 0.05) than the treatment containing Composition 1 + ractopamine. Colors L*, a*, C*, and H* were statistically similar (P > 0.05) among all treatments.

[0144] Table 8. Color of the biceps muscle of pigs fed Composition 1 and ractopamine during the grow-finish phase

[0145]

[0146] 1 Standard error of the mean.

[0147] Table 9 shows the weight (g) and volume (cm 3 ) of the legs and shoulders of pigs fed Composition 1 and ractopamine during the grow-finish phase, where higher (P < 0.05) weight (g) and volume (cm 3 ) were observed in the treatments containing Composition 1, containing ractopamine, and containing Composition 1 + ractopamine compared to the control group; while the volume (cm 3 ) and weight (g) of the shoulders were statistically similar (P > 0.05) among all four treatments.

[0148] Table 9. Weight (g) and volume (cm 3 ) of the legs and arms of pigs fed Composition 1 and ractopamine during the grow-finish phase

[0149]

[0150] 1 Standard error of the mean.

[0151] Table 10 shows the pH of the longissimus dorsi, semimembranosus, and biceps muscles of pigs fed Composition 1 and ractopamine during the grow-finish phase at 45 min and 24 hr post-slaughter. No significant differences were observed between the treatments (P>0.05).

[0152] Table 10. pH of the longissimus dorsi, semimembranosus, and biceps muscles of pigs fed Composition 1 and ractopamine during the grow-finish phase

[0153]

[0154] 1 Standard error of the mean.

[0155] Table 11 shows the pH of the small intestine of pigs fed Composition 1 and ractopamine during the growing-finishing phase, wherein the pH of the duodenum was observed to be the highest in the control treatment (6.4) compared to the treatment containing ractopamine (P < 0.05); and was similar to the treatments containing Composition 1 and Composition 1 + ractopamine (P > 0.05). On the other hand, the jejunal pH was higher in the treatment containing Composition 1 compared to the treatment containing ractopamine (P < 0.05) and was similar to the control treatment and Composition 1 + ractopamine (P > 0.05); and the ileal pH was similar among all treatments (P > 0.05).

[0156] Table 11. Small Intestinal pH of Pigs Fed Composition 1 and Ractopamine During the Growing-Finishing Phase

[0157]

[0158] 1 Standard error of the mean.

[0159] Table 12 shows the meat quality characteristics of the longissimus dorsi, semimembranosus and biceps muscles of pigs fed Composition 1 and ractopamine during the growing-finishing phase, wherein the cooking loss % and cutting force (kg / cm 2 ) were similar (P>0.05).

[0160] Table 12. Meat quality characteristics of the longissimus dorsi, semimembranosus, and biceps muscles of pigs fed Composition 1 and ractopamine during the grow-finish phase

[0161]

[0162] 1 Standard error of the mean.

[0163] Table 13 shows the nutrient content of the longissimus dorsi muscle of pigs fed Composition 1 and ractopamine during the grow-finish phase, wherein no significant differences (p>0.05) were observed between treatments regarding dry matter %, moisture %, ash %, crude protein % and ether extract %.

[0164] Table 13. Nutrient content of the longissimus dorsi muscle of pigs fed Composition 1 and ractopamine during the grow-finish phase

[0165]

[0166] 1 Standard error of the mean.

[0167] Table 14 shows the nutrient content of the semimembranosus muscle of pigs fed Composition 1 and ractopamine during the grow-finish phase, wherein higher dry matter % was observed in the control group (P<0.05) compared to the treatments containing Composition 1 and ractopamine; and similar Composition 1 + ractopamine (P>0.05). On the other hand, in terms of moisture content (%), the treatments containing Composition 1 and ractopamine were higher (P<0.05) compared to the control treatment; and similar to the treatment containing Composition 1 + ractopamine (P<0.05).

[0168] Table 14. Nutrient content of the semimembranosus muscle of pigs fed Composition 1 and ractopamine during the grow-finish phase

[0169]

[0170] 1 Standard error of the mean.

[0171] Table 15 shows the fatty acid content in the longissimus dorsi muscle of pigs fed Composition 1 and ractopamine during the grow-finish phase, wherein the content of saturated, monounsaturated and polyunsaturated fatty acids, n-3 polyunsaturated fatty acids, n-6 fatty acids and the ratio of n-6 and n3 polyunsaturated fatty acids were observed to be statistically similar (P>0.05) between treatments.

[0172] Table 15. Fatty acid content in the longissimus dorsi muscle of pigs fed Composition 1 and ractopamine during the grow-finish phase

[0173]

[0174] Table 16 shows the pH of the meat of the longissimus dorsi muscle of pigs fed Composition 1 and ractopamine at different days (0, 3, 6, 9 and 12) of the finishing growth stage, where no significant differences (P>0.05) were observed between the treatments at days 0, 3, 9 and 12; however, at day 6, the treatment containing Composition 1 + ractopamine was observed to have the highest value (P<0.05) compared to the control treatment, the Composition 1 treatment and the ractopamine treatment.

[0175] Table 16. Comparison of the color L* between the treatments of the longissimus dorsi muscle of pigs fed Composition 1 and ractopamine at different days (0, 3, 6, 9 and 12) of the finishing growth stage

[0176]

[0177] 1 Standard error of the mean.

[0178] Table 17 shows the comparison of the color L* between the treatments of the longissimus dorsi muscle of pigs fed Composition 1 and ractopamine at different days (0, 3, 6, 9 and 12) of the growth-finishing stage, where it can be observed that at day 9, the control treatment had the highest value (P<0.05) compared to the treatment with Composition 1 and the treatment with ractopamine, and was similar to the treatment with Composition 1 + ractopamine, while at days 0, 3, 6 and 12, there were no significant differences (P>0.05) between the treatments.

[0179] Table 17. Comparison of the color L* between the treatments of the longissimus dorsi muscle of pigs fed Composition 1 and ractopamine at different days (0, 3, 6, 9 and 12) of the growth-finishing stage

[0180]

[0181] 1 Standard error of the mean.

[0182] Table 18 shows the comparison of the color a* between the treatments of the longissimus dorsi muscle of pigs fed Composition 1 and ractopamine at different days (0, 3, 6, 9 and 12) of the growth-finishing stage, where it was observed that at day 0, the treatment with Composition 1 + ractopamine had the lowest value (P<0.05) compared to the control and Composition 1 treatments, and at the same time was similar (P>0.05) to the treatment containing ractopamine.

[0183] Table 18. Comparison of the color a* between the treatments of the longissimus dorsi muscle of pigs fed Composition 1 and ractopamine at different days (0, 3, 6, 9 and 12) of the growth-finishing stage

[0184]

[0185] 1 Standard error of the mean.

[0186] Table 19 shows the comparison of color b* between treatments of the longissimus dorsi muscle of pigs fed Composition 1 and ractopamine at different days (0, 3, 6, 9 and 12 days) in the growing-finisher phase, where no differences were observed between the treatments at those different days (P>0.05).

[0187] Table 19. Comparison of color b* between treatments of the longissimus dorsi muscle of pigs fed Composition 1 and ractopamine at different days (0, 3, 6, 9 and 12 days) in the growing-finisher phase

[0188]

[0189] 1 Standard error of the mean

[0190] Table 20 shows the comparison of color C* between treatments of the longissimus dorsi muscle of pigs fed Composition 1 and ractopamine at different days (0, 3, 6, 9 and 12 days) in the growing-finisher phase, where the control and Composition 1 treatments had the highest values at day 0 (P<0.05) compared to the treatment with Composition 1 + ractopamine, and similar to the treatment with ractopamine, while at days 3, 6, 9 and 12 no significant differences were observed between the treatments (P>0.05).

[0191] Table 20. Comparison of color C* between treatments of the longissimus dorsi muscle of pigs fed Composition 1 and ractopamine at different days (0, 3, 6, 9 and 12 days) in the growing-finisher phase

[0192]

[0193] 1 Standard error of the mean

[0194] Table 21 shows the comparison of color H* between treatments of the longissimus dorsi muscle of pigs fed Composition 1 and ractopamine at different days (0, 3, 6, 9 and 12 days) in the growing-finisher phase, where the treatment with Composition 1 + ractopamine had the highest value at day 6 (P<0.05) compared to the treatment with Composition 1 and the treatment with ractopamine, and similar to the control treatment. While at days 0, 3, 9 and 12 no significant differences were observed between the treatments (P>0.05).

[0195] Table 21. Comparison of H* color between treatments in the longissimus dorsi muscle of pigs fed Composition 1 and ractopamine at different days (0, 3, 6, 9 and 12 days) during the growing-fattening phase

[0196]

[0197] 1 Standard error of the mean

[0198] Table 22 shows the lipid oxidation stability (TBARS) of raw meat of pigs fed Composition 1 and ractopamine during the growing-fattening phase during cold storage 0, 3, 6, 9 and 12 days, where it was observed that the four treatments were statistically similar (P>0.05) at different days.

[0199] Table 22. Lipid oxidation stability (TBARS) of raw meat of pigs fed Composition 1 and ractopamine during the growing-fattening phase during cold storage 0, 3, 6, 9 and 12 days

[0200]

[0201] 1 Standard error of the mean

[0202] Table 23 summarizes the zootechnological results, i.e. the growth performance of the pigs, shown above. These results are partially shown in the graph of Figure 1 , which summarizes the "zootechnological" results, i.e. the growth performance of the pigs. These results are the ones shown in the famous graph with 3 lines regarding the weight gain over time.

[0203] Table 23: Growth performance results

[0204]

[0205] Piglet rearing trial

[0206] After the above tests, the addition of the composition of the present application (Composition 1) improved the growth performance of the fattening pigs. Therefore, it was hypothesized that this improvement would also be reflected at a lower age in the rearing period.

[0207] Objective:

[0208] 1. Evaluate the performance of piglets with the addition of Composition 1

[0209] 2. Compare with the performance of piglets fed with standard feed

[0210] 3. Evaluate the economic impact of the test treatment on the standard.

[0211] Animals were piglets (boars and gilts) PIC 800 x PIC L42 from DLR farm #4 Lot 760 (from Mat 10). Upon arrival of the piglets, they were temporarily placed in groups of 40. They were identified with plastic tags and individually weighed. The body weight data were then compiled and sorted and the final allocation of piglets was done on the same day of weighing in a ratio of 14 piglets per pen. Each pen was divided according to the average weight of the piglets. There were 20 pens, 10 pens per treatment and 140 piglets per treatment.

[0212] Treatment

[0213] The 2 treatments were distributed in the parcs of room 2:

[0214] • Treatment 1 : Control (feed and non-medicated water)

[0215] • Treatment 2: Addition of Composition 1

[0216] Feeding

[0217] For each treatment, phase 1 received 2 kg, phase 2 received 4 kg and phase 3 was not limited. The feed was medicated with salinomycin (Bio-Cox 0.5 kg / T).

[0218] Medication and vaccination

[0219] Vaccinations can be done as usual at the beginning of the rearing and the piglets do not receive a medication in water unless there is a major problem. Due to diarrhea and flu problems, the animals received 6 days of Trimsulfa in water.

[0220] Handling and weighing

[0221] In addition to the individual weighing on the day of entry, the piglets were reweighed by pen on days 0, 7, 14, 21 and 42 of rearing.

[0222] For statistical analysis, the quantitative test (feeding) was used with a randomized complete block plan, experimental unit: 20 parcs (10 blocks). Multiple comparison test: LSD. For the statistical data of the test, Statistix 10 was used with Anova and LSD. At the end of the test, R was used for multiple comparisons and tukey.

[0223] The results are reported in the following table 24 and the total weight is shown in Figure 5 .

[0224]

[0225] where ADG = average daily gain, BW = body weight

[0226] Conclusions

[0227] Without wishing to be bound by theory, the above results lead to the following conclusions:

[0228] • The growth, feed conversion and feed efficiency of pigs consuming the combination of Composition 1, Ractopamine and these additives were similar, where Composition 1 was used for 8 weeks and Ractopamine for 5 weeks prior to slaughter.

[0229] • The addition of the additive Composition 1, Ractopamine and their combination did not affect carcass characteristics regarding juice water loss, carcass yield and backfat deposition, being similar between treatments.

[0230] • The growth of the legs of pigs fed with Composition 1, Ractopamine and their combination was similar, being high value cutting sites due to the large amount of meat deposited and at the same time confirming that the Composition 1 additive, although not a B-adrenergic additive like Ractopamine, still has an effect on muscle growth.

[0231] • The addition of the additive Composition 1, Ractopamine and their combination had no effect on the characteristics of the meat, being similar to the meat of pigs that did not contain any type of additive, being considered as soft meat.

[0232] • The Composition 1 additive has the ability to increase the water content in the semimembranosus muscle, showing a similar effect to what happens in the meat of pigs fed with Ractopamine, being two additives of different origin.

[0233] • The color of the meat was affected by the inclusion of Composition 1 and Ractopamine additives in the first days of the shelf life, however, over time, the meat tends to homogenize

[0234] and reach the same color on the 12th day.

[0235] • The inclusion of Composition 1 and Ractopamine additives had no effect on the lipid oxidation of pork during the shelf life, behaving similarly to pork from pigs that did not consume any type of additive.

[0236] While the Applicant's teachings described herein are presented in connection with various embodiments, the Applicant's teachings are not intended to be limited to such embodiments, as the embodiments described herein are intended to be illustrative only. Rather, the Applicant's teachings described and illustrated herein encompass all alternatives, modifications, and equivalents falling within the general scope of the embodiments described herein, which are defined in the appended claims.

[0237] References

[0238] Rentería Flores, J.A., Gòmez Rosales, S., Lòpez Hernández, L.H., Ordaz Ochoa, G., Anaya Escalera, A.M., Mejía Guadarrama, C.A., & Mariscal Landín, G. (2021). Principales aportes de la investigaciòn del INIFAP a la nutriciòn porcina en México: retos y perspectivas. Revista mexicana de ciencias pecuarias, 12, 79-110.

[0239] Consejo Mexicano de la Carne. Compendio estadístico 2022. Consejo Mexicano de la Carne, Cd. de México. 2022.

[0240] Zambrano Vélez, R.P (2013). Aplicaciòn de enzimas digestivas amilasa, proteasa y xilanasas (avizyme) en la alimentaciòn de pollos de engorde en el Cantòn La Concordia.

Claims

1. An additive composition for a pig feeding composition, comprising: at least one vitamin; at least one fermented extract; and at least one lipid matrix; wherein the at least one vitamin and the at least one fermented extract are incorporated within the at least one lipid matrix.

2. An additive composition for a pig feeding composition, comprising: at least one vitamin; and at least one lipid matrix; wherein the at least one vitamin is incorporated within the at least one lipid matrix.

3. A supplemental feed composition for a pig, comprising: an additive composition comprising at least one vitamin; at least one fermented extract; at least one lipid matrix; wherein the at least one vitamin and the at least one fermented extract are incorporated within the at least one lipid matrix; and a feed composition comprising nutrients.

4. A supplemental feed composition for a pig, comprising: an additive composition comprising at least one vitamin; at least one lipid matrix; wherein the at least one vitamin is incorporated within the at least one lipid matrix; and a feed composition comprising nutrients.

5. The composition of any one of claims 1 to 4, wherein the at least one vitamin is selected from the group consisting of vitamin E, vitamin B3, vitamin B5, vitamin D3, vitamin A, vitamin B2, vitamin K3, vitamin B6, vitamin B9, vitamin B1, vitamin B12, vitamin H, and combinations thereof.

6. The composition of any one of claims 1 to 5, wherein the additive composition comprises a plurality of vitamins.

7. The composition of any one of claims 1 to 6, wherein the plurality of vitamins comprises vitamin E and vitamin B3.

8. The composition of claim 1 or 3, wherein the at least one fermented extract is selected from the group consisting of Bacillus subtilis fermented extract, Bacillus licheniformis fermented extract, and combinations thereof.

9. The composition of claim 1 or 3, wherein the at least one fermented extract is selected from the group consisting of dehydrated Bacillus subtilis fermented extract, dried Bacillus subtilis fermented extract, dehydrated Bacillus licheniformis fermented soluble, and combinations thereof.

10. The composition of any one of claims 1 to 9, wherein the lipid matrix comprises at least one hydrogenated vegetable triglyceride selected from the group consisting of palm fat, sunflower oil, corn oil, rapeseed oil, peanut oil, palm oil, cottonseed oil, shea oil, canola oil, soybean oil, and derivatives or fractions thereof; or at least one animal triglyceride selected from the group consisting of beef tallow and lard; or combinations thereof.

11. The composition of any one of claims 1 to 9, wherein the lipid matrix comprises a stearin fraction of vegetable triglycerides selected from the group consisting of palm fat, sunflower oil, corn oil, rapeseed oil, peanut oil, palm oil, cottonseed oil, shea oil, canola oil, and soybean oil.

12. Use of an additive composition for the manufacture of a supplemented pig feed composition, the additive composition comprising: at least one vitamin; at least one fermented extract; and at least one lipid matrix; wherein the at least one vitamin and the at least one fermented extract are incorporated within the at least one lipid matrix.

13. Use of an additive composition for the manufacture of a supplemented pig feed composition, the additive composition comprising: at least one vitamin; and at least one lipid matrix; wherein the at least one vitamin is incorporated within the at least one lipid matrix.

14. Use of a composition according to any one of claims 1 to 11 for feeding a pig.

15. Use of a composition according to any one of claims 1 to 11 in a grow-finisher diet for a pig.

16. A method for the manufacture of a supplemented pig feed composition, comprising: mixing additive components to encapsulate the components in a lipid matrix to provide an additive composition, wherein the additive components are at least one vitamin and at least one fermented extract; and mixing the additive composition with a feed composition to provide the supplemented feed composition.

17. A method for the manufacture of a supplemented pig feed composition, comprising: mixing at least one vitamin to encapsulate the component in a lipid matrix to provide an additive composition; and mixing the additive composition with a feed composition to provide the supplemented feed composition.

18. A method for improving pig feed conversion and pig feed efficiency of a feed composition, comprising administering an additive composition according to any one of claims 1 to 11 in combination with the feed composition.

19. A method for improving pig growth, pig feed conversion and feed efficiency, comprising feeding a pig with an additive composition according to any one of claims 1 to 11 in combination with a feed composition.

20. A method for improving pig feed intake, comprising administering to the pig an additive composition comprising at least one vitamin incorporated within at least one lipid matrix.

21. A method for increasing body weight gain in a pig, comprising administering to the pig an additive composition comprising at least one vitamin incorporated within at least one lipid matrix.

22. A method for improving pig feed intake, comprising feeding the pig with a supplemented feed composition for a pig, the supplemented feed composition comprising an additive composition comprising at least one vitamin incorporated within at least one lipid matrix; and a feed composition comprising nutrients.

23. A method for increasing body weight gain in a pig, comprising feeding the pig with a supplemented feed composition for a pig, the supplemented feed composition comprising an additive composition comprising at least one vitamin incorporated within at least one lipid matrix; and a feed composition comprising nutrients.

24. The method according to any one of claims 18 to 23, wherein the method allows for controlled release, slow release, targeted release or precision enteral nutrient supply of the at least one vitamin into the pig’s gut. ​ ​ 25. The method of any one of claims 18 to 24, wherein the lipid matrix is effective to prevent release of the at least one vitamin into the stomach of the pig.

26. The method of any one of claims 18 to 23, wherein the lipid matrix retains the at least one vitamin at an acidic pH and releases the at least one vitamin in the presence of an enzyme.

27. A method for improving the stability of an additive composition comprising at least one vitamin, the method comprising incorporating the at least one vitamin into at least one lipid matrix.

28. A method for increasing growth of a pig and moisture content in the semimembranosus muscle of a pig, comprising feeding the pig a feed composition in combination with an additive composition according to any one of claims 1 to 11.

29. The method of any one of claims 18 to 28, wherein the growth of the pig is increased by about 5% to about 15%.

30. The method of any one of claims 18 to 28, wherein the feed conversion is improved by about 2% to about 15%.

31. The method of any one of claims 20 to 23 and 27, wherein the at least one vitamin is selected from the group consisting of vitamin E, vitamin B3, vitamin B5, vitamin D3, vitamin A, vitamin B2, vitamin K3, vitamin B6, vitamin B9, vitamin B1, vitamin B12, vitamin H, and combinations thereof.

32. The method of claim 31, wherein the additive composition comprises a plurality of vitamins.

33. The method of claim 32, wherein the plurality of vitamins comprises vitamin E and vitamin B3.

34. The method of any one of claims 20 to 23, 27, and 31 to 33, wherein the additive composition further comprises at least one fermented extract.

35. The method of claim 34, wherein the at least one fermented extract is selected from the group consisting of Bacillus subtilis fermented extract, Bacillus licheniformis fermented extract, and combinations thereof.

36. The method of claim 34, wherein the at least one fermented extract is selected from the group consisting of dehydrated Bacillus subtilis fermented extract, dried Bacillus subtilis fermented extract, dehydrated Bacillus licheniformis fermented soluble, and combinations thereof.

37. The method of any one of claims 20 to 23, 27, and 31 to 36, wherein the lipid matrix comprises at least one hydrogenated vegetable triglyceride selected from the group consisting of palm fat, sunflower oil, corn oil, rapeseed oil, peanut oil, palm oil, cottonseed oil, shea oil, canola oil, soybean oil, and derivatives or fractions thereof; or at least one animal triglyceride selected from the group consisting of tallow and lard; or combinations thereof.

38. The method of any one of claims 20 to 23, 27, and 31 to 36, wherein the lipid matrix comprises a stearin fraction of vegetable triglyceride selected from the group consisting of palm fat, sunflower oil, corn oil, rapeseed oil, peanut oil, palm oil, cottonseed oil, shea oil, canola oil, and soybean oil.

39. The method of any one of claims 16 to 38, wherein the pig is a piglet.

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