Additive compositions, methods and uses thereof in pig nutrition

Abstract

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

Description

ADDITIVE COMPOSITIONS, METHODS AND USES THEREOF IN PIG NUTRITIONCROSS REFERENCE TO RELATED APPLICATION

[0001] The present application claims the benefit of priority of co-pending U.S. Provisional Patent Application No. 63 / 440,359, which was filed January 20, 2023, the content of which is incorporated herein by reference in its entirety.FIELD

[0002] The present application is in the field of livestock feeding composition. More specifically, the present application relates to additives for feed compositions, methods and uses thereof in pig nutrition.BACKGROUND

[0003] Pig production is characterized by its high prolificity, short production cycle, and high feed efficiency, representing one of the most consumed meats worldwide. Mexico ranks 6thin the world production of animal protein, and poultry, pork and beef meat products, being pork the second most consumed nationally, representing 28.37% of meat consumption in the country (chicken=35 kg, pork=20.8 kg, beef=15.3, turkey=1.4 kg, sheep=0.6 kg and goat=0.3 kg) (Meat Mexican Council [Consejo Mexicano de la Came], 2022).

[0004] Renteria Flores et al, (2021 ) reported that swine production in Mexico is aimed at supplying the local meat consumption, imports and exports of pork meat, use of goods and raw materials, which influence the price of live pigs and primary pork cuts. Therefore, it is very important to consider the use of additives to make pig farms more profitable, as a strategy to increase the productivity and profitability on the farm, generating precision feeding schemes which will allow the expression of the genetic potential in the different physiological states of the animals, improving the traceability and sustainability of pig farms (Renteria Flores et al., 2021 ).

[0005] Research in swine nutrition has been interested in developing feeding strategies to use more efficiently feed nutrients and thus further increase the nutritional value of pork meat. Feeding strategies are aiming to adequate intake of nutrients that can positively influence reproductive response. Additives have thus been used in thefeed for livestock production but generally do not provide any nutrients. Most of the additives are used for improving the physical characteristics of diets, for acceptability, or for animal health (Zambrano, 2013). However, known additive premixes are powdery, pulverulent, volatile and dangerous products for feed mill workers. Moreover, these additive premixes need to be massively overdosed due to vitamin degradation, poor mixing uniformity, hygroscopicity, dust loss during processing in feeds and granulation.

[0006] As such, there is need to provide improved additive compositions that would at least partly overcome the drawbacks identified above.SUMMARY

[0007] It has been shown herein that additive composition of the present application provided for improved stability of active ingredients, controlled release and increased feed conversion and feed intake and growth in pigs.

[0008] 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.

[0009] The present application further includes a supplemented feed composition for 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 nutrients.

[0010] Also provided is use of 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 in the manufacture of a supplemented feed composition.

[0011] Provided is use of a composition of the present application for feeding pigs, or in a growth-finisher diet for pigs.

[0012] A method for manufacturing a supplemented pig feed composition is also provided, the method comprising: 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 fermentation extract; and mixing the additive composition with a feed composition to provide the supplemented feed composition.

[0013] 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.

[0014] Included is a method for improving pig growth, 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.

[0015] 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 within at least one lipid matrix.

[0016] The present application further includes a method for increasing body weight gain of pig comprising administering to the pig an additive composition comprising at least one vitamin incorporated within at least one lipid matrix.

[0017] Provided is a method for improving pig feed intake comprising feeding the pig with a supplemented feed composition for pig comprising an additive composition comprising at least one vitamin incorporated within at least one lipid matrix; and a feed composition comprising nutrients.

[0018] Included is a method for increasing body weight gain of pig comprising feeding the pig with a supplemented feed composition for pig comprising an additive composition comprising at least one vitamin incorporated within at least one lipid matrix; and a feed composition comprising nutrients.

[0019] The present application also includes a method for improving 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.

[0020] 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 with an additive composition of the present application in combination with a feed composition.

[0021] Other features and advantages of the present application will become apparent from the following detailed description. It should be understood, however, that the detailed description and the specific examples, while indicating embodiments of the application, are given by way of illustration only and the scope of the claims should not be limited by these embodiments, but should be given the broadest interpretation consistent with the description as a whole.BRIEF DESCRIPTION OF DRAWINGS

[0022] The embodiments of the application will now be described in greater detail with reference to the attached drawings in which:

[0023] FIG.1 is a graph of weight gain in pigs over time according to exemplary embodiments of the present application, with pigs fed with control, composition 1 and Ractopamine.

[0024] FIG.2A illustrates an additive composition of vitamins incorporated within a lipid matrix, according to exemplary embodiments of the present application, and FIG.2B illustrates an additive composition of vitamins encapsulated.

[0025] FIG.3 illustrates vitamin B1 degradation over time in exemplary premixes.

[0026] FIG.4A illustrates vitamin B1 retention over time in a lipid matrix, and FIG.4B illustrates vitamin E retention overtime in a lipid matrix according to exemplary embodiments of the present application.

[0027] FIG.5 is a graph of final weight in piglets in piglets nursery trial, is a graph of weight gain in pigs over time according to exemplary embodiments of the presentapplication, fed with control and composition 1 , according to exemplary embodiments of the present application.DETAILED DESCRIPTIONI. Definitions

[0028] Unless otherwise indicated, the definitions and embodiments described in this and other sections are intended to be applicable to all embodiments and aspects of the present application herein described for which they are suitable as would be understood by a person skilled in the art.

[0029] As used in this application and claim(s), the words "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.

[0030] The term “consisting” and its derivatives as used herein are intended to be closed terms that specify the presence of the stated features, elements, components, groups, integers, and / or steps, and also exclude the presence of other unstated features, elements, components, groups, integers and / or steps.

[0031] The term “consisting essentially of’, as used herein, is intended to specify the presence of the stated features, elements, components, groups, integers, and / or steps as well as those that do not materially affect the basic and novel characteristic(s) of these features, elements, components, groups, integers, and / or steps.

[0032] The terms "about", “substantially” and “approximately” as used herein mean a reasonable amount of deviation of the modified term such that the end result is not significantly changed. These terms of degree should be construed as including a deviation of at least ±5% of the modified term if this deviation would not negate the meaning of the word it modifies or unless the context suggests otherwise to a person skilled in the art.

[0033] As used in the present application, the singular forms “a”, “an” and “the” include plural references unless the content clearly dictates otherwise. For example, an embodiment including “a compound” should be understood to present certain aspects with one compound, or two or more additional compounds.

[0034] 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 first component. A “third” component is different from the other, first, and second components, and further enumerated or “additional” components are similarly different.

[0035] The term “and / or” as used herein means that the listed items are present, or used, individually or in combination. In effect, this term means that “at least one of” or “one or more” of the listed items is used or present.

[0036] The term “composition of the application” or “composition of the present application” and the like as used herein refers to a composition comprising one or more component.

[0037] The term “suitable” as used herein means that the selection of the particular composition or conditions would depend on the specific steps to be performed, the identity of the components to be transformed and / or the specific use for the compositions, but the selection would be well within the skill of a person trained in the art.

[0038] The term “acceptable carrier” means a non-toxic solvent, dispersant, excipient, adjuvant or other material which is mixed with the active ingredient in order to permit the formation of a composition, i.e. , a dosage form capable of administration.

[0039] As used herein, the term “effective amount” means an amount effective, at dosages and for periods of time, necessary to achieve a desired result.

[0040] As used herein, the term “pig” includes all age categories of the life cycle of a pig, such as gilts, sows, boars, piglets, weaners, etc.II. Compounds and Compositions of the Application

[0041] It has been shown herein that additive composition of the present application provided for improved stability of active ingredients, controlled release and increased feed conversion and feed intake and growth in pigs.

[0042] 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.

[0043] Also provided is a supplemented feed composition for 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 nutrients.

[0044] In some embodiments, the at least one vitamin is chosen from 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 comprises Vitamin E and Vitamin B3. It will be appreciated that the nature of the specific vitamins to be included and there respective amounts may vary depending on the feeding stage, needs of the species, etc.

[0045] In some embodiments, the at least one fermentation extract is chosen from Bacillus subtilis fermentation extract, Bacillus licheniformis fermentation extract, and combination thereof. In some embodiments, the at least one fermentation extract is chosen from dehydrated Bacillus subtilis fermentation extract, dried Bacillus subtilis fermentation extract, dehydrated Bacillus licheniformis fermentation solubles and combination thereof.

[0046] In some embodiments, the lipid matrix comprises triglycerides, hydrogenated oil, and combinations thereof. In some embodiments, the lipid matrix is a controlled release lipid matrix. In some embodiments, the controlled release lipidmatrix comprises at least one hydrogenated vegetable triglyceride chosen from the group consisting of palm butter, sunflower oil, com oil, rape oil, peanut oil, palm oil, cottonseed oil, shea oil, canola oil, soybean oil and derivatives or fractions thereof; or at least one animal triglyceride chosen from the group consisting of bovine tallow and swine lard; or combinations thereof. In some embodiments, the controlled release lipid matrix comprises a stearin fraction of a vegetable triglyceride selected from the group consisting of palm butter, sunflower oil, corn oil, rape 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 will be understood herein the stearin refers to the stearins and oleins being the solid and liquid fractions respectively of fats and oils; not in the sense of glyceryl tristearate. The stearin fraction contains a higher proportion of saturated fatty acids and TAGs with a higher melting point of about 48-50°C.

[0047] In some embodiments, the composition comprises additional ingredients such as adjuvants, carriers, and combinations thereof. In some embodiments, the composition comprises additional ingredients chosen from calcium carbonate, calcium stearate, magnesium oxide, silicon dioxide, corn starch, wheat flour, yeast culture dehydrated, rice hulls and the like, and combinations thereof.

[0048] In some embodiments, an exemplary composition of the present application, composition 1 , comprises the following:

[0049] Without being bound to theory, incorporation of the additive ingredients in the lipid matrix provides for increased stability of the ingredients, such as vitamins, avoids chemical interactions between the actives, reduces electrostatic charge, reduces dustiness of the powdered components, reduces hygroscopicity and improves dispersibility. As such, a precise formula of active compounds for a specific species may be developed, matrix dimensions may be adapted to the digestive characteristics of the species to target a progressive release of active compounds precisely into the intestine. Incorporation in a lipid matrix allows for a stable particle in the acidic pH of the stomach and release of the actives in contact with lipase enzymes in the intestine.

[0050] The lipid matrix may thus provide for protection of the active ingredients against environmental vulnerabilities such as heat, light, moisture, oxidation, equipment corrosion, pH variations. The matrix is designed to resist thermal and mechanical treatments. FIG.2A illustrates an additive composition of vitamins incorporated within a lipid matrix, according to exemplary embodiments of the present application, and FIG.2B illustrates an additive composition of vitamins encapsulated as known in the art.

[0051] FIG. 3 illustrates vitamin B1 degradation over time in a standard premix. Vitamins incorporated in a lipid matrix provided for an improved stability, as shown in FIG.4A for vitamin B1 and FIG.4B for vitamin E.III. Methods and Uses of the Application

[0052] As will be appreciated on FIG.1, the additive composition of the application improves growth of animals when combined with a feeding regimen. Without being bound to theory, it can thus be concluded that the additive composition improves feed conversion and feed efficiency of the feeding regimen.

[0053] Accordingly, the present application includes use of 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, in the manufacture of a supplemented feed composition.

[0054] Also provided is use of the composition of the present application for feeding pigs, and use of the composition of the present application in a growth-finisher diet for pigs.

[0055] Further provided 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.

[0056] Also included is a method for improving pig growth, feed conversion and feed efficiency, comprising feeding the pig with an additive composition of the present application in combination with a feed composition.

[0057] Further included 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.

[0058] Included is a method for increasing body weight gain of pig comprising administering to the pig an additive composition comprising at least one vitamin incorporated within at least one lipid matrix.

[0059] Provided is a method for improving pig feed intake comprising feeding the pig with a supplemented feed composition for pig comprising an additive composition comprising at least one vitamin incorporated within at least one lipid matrix; and a feed composition comprising nutrients.

[0060] The present application further includes a method increasing body weight gain of pig comprising feeding the pig with a supplemented feed composition for pig comprising an additive composition comprising at least one vitamin incorporated within at least one lipid matrix; and a feed composition comprising nutrients.

[0061] In some embodiments, the methods of the application allow for a controlled release, a slow release, a targeted release, or a precision intestinal nutrition of the at least one vitamin into pig intestine. In some embodiments, lipid matrix is effective for preventing vitamin delivery into stomach of the pig.

[0062] The present application includes a method for improving 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.

[0063] Also provided is a method for increasing pig growth and moisture content in the semimembranosus muscle of a pig, comprising feeding the pig with an additive composition of the present application in combination with a feed composition.

[0064] It can be appreciated from FIG.1 that pigs fed with the composition of the applications have an increased growth and feed conversion, translated by the fact that their target slaughter weight (120 kg) is achieved at least one week before a comparative additive composition (ractopamine). As an exemplary embodiment, the following data of pigs body weight (in kg) for each week of a feeding regimen was obtained, and reproduced in FIG.1 :Week 1 Week2 Week 3 Week 4 Week 5 Week 6 Week 7 Week 8CONTROL 29.36 32.20 36.78 41.39 45.39 48.93 52.40 56.34 Composition 1 29.28 33.62 38.47 43.80 47.45 51.83 55.60 60.00 RACTOPAMINE 29.36 32.20 36.78 41.20 45.39 48.93 52.40 56.34Week Week Week Week Week Week Week Week 9 10 11 12 13 14 15 16CONTROL 60.23 64.00 68.16 72.68 76.73 81.45 86.09 90.14Composition 1 64.20 68.50 73.20 77.90 83.40 88.50 93.40 98.80RACTOPAMINE 60.23 64.00 68.16 72.68 76.73 81.45 86.09 90.33Week Week Week Week Week17 18 19 20 21CONTROL 94.21 99.10 103.60 108.40 113.10Composition 1 103.80 109.10 114.60 120.30RACTOPAMINE 95.33 101.50 107.30 113.60 120.30

[0065] 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. it takes about 2% to about 15% less feed to achieve the same wight 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%.IV. Methods of Preparing the Compounds and Compositions of the Application

[0066] The present application includes a method for manufacturing a supplemented pig feed composition, comprising 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 at least one fermentation extract; mixing the additive composition with a feed composition to provide the supplemented feed composition.

[0067] In some embodiments, the mixing of additive components to encapsulate the components in the lipid matrix comprises atomization, homogenously mixing, grinding, fat coating, micro-encapsulation, lipid matrix embedding, spray coating, spray cooling, granulation, extrusion or combinations thereof.EXAMPLES

[0068] The following non-limiting examples are illustrative of the present application.General MethodsLocation

[0069] The trial was performed 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.Experimental period

[0070] The trial phase took place during January-May, and the evaluation phase of carcasses, sampling and laboratory analysis, as well as data collection and statistical analysis, was carried out during May-August 2022.Trial animals, management and treatments

[0071] Thirty-two PIC pigs were used at grow-finishing stage, with an average live weight of 62 kg, which were randomly distributed to one of the 4 treatments (8 pigs per treatment, housed in individual cages). Each pig was an experimental unit. Each cage was 1 .2 m2, and had a hopper-type drinkers and feeders.Treatments:

[0072] T 1 = Control T reatmentT2= Treatment with composition 1T3= Treatment with Ractopamine (comparative example)T4= Treatment with composition 1 + Ractopamine

[0073] Pigs were randomized to one of 4 treatments, starting when they had an average live weight of 62 kg. Treatment 2 started 8 weeks before slaughter and treatment 3 and 4 were started 5 weeks before slaughter.Sampling and laboratory analysis

[0074] The study had three phases: 1 ) Field Evaluation of the productive performance, 2) Carcass evaluation and sampling at slaughter and dressing facilities, 3) Quality meat evaluation at the laboratory.

[0075] The productive response trail lasted 56 days (8 weeks), and at the end, all treated pigs were slaughtered using approved humane methods at the municipal slaughterhouse of Toluca, State of Mexico.

[0076] Every week 250 g feed samples HB were collected and packed, growthfinisher stage feed; and at the end a pull was made and two compound samples were taken, which were grinded in a mill with a 1 mm sieve for laboratory analysis of the nutritional composition in terms of Dry Matter, Ashes, Crude Protein and Ethereal Extract content (AOAC, 2010). The feed conversion rates were calculated per week and accumulative for each week (g of food consumed per week) * (g BW earned per week)-1. Accumulative FCR = (g of food consumed) * (g BW)-

[0077] The carcass relative weight and its parts were obtained, and its relation to body weight before slaughter was obtained, g kg-1 BW.

[0078] To maximize voluntary feed intake, an additional 10% of feed was fed according to the previous day intake. The composition of the ingredients and the nutritional chemical composition of the growth-finisher basal diets that were supplied, as well as their nutritional contribution, are shown in Table 1 (NRC specifications, 2012).Table 1: Feed composition and nutritional value of the diet* Phytase lOg / lOOkg, Xylanase 15g / 100kg, Protease 40g / 100kg, Mycotoxin Binderl50g / 100kg.Carcass evaluation

[0079] Hot carcass yield, immediately post-slaughter; cold carcass yield, 24 h post-slaughter; primary cuts yield; and color and pH of the muscle at 45 min and 24 h post-slaughter were evaluated.Meat quality evaluation

[0080] Samples of the Longissimus dorsi muscle were collected from the 32 pig carcasses, to perform the following analyzes: 1 ) chemical composition (moisture, protein, fat and ashes) by the AOAC methods; 2) fatty acid content by fat methylation and gas chromatography; 3) cutting force with Warner Blatzler blade; 4) determining water loss due to cooking by gravimetric methods (AMSA, 1995); 5) oxidative stability of meat; and 6) shelf life of meat, measuring pH, with portable potentiometer; color, with a Minolta colorimeter; and temperature, with a portable thermometer with a penetration plunger at 0, 3, 6 and 9 days post-slaughter.Fatty acid meat content analysis

[0081] The extraction of fat from meat samples was performed using the Bligh and Dyer process (1959); a mixture of chloroform / methanol (2:1 ) was used to suspend 10 g of meat (with a chloroform / methanokmeat ratio of 10:1 ). Methanol was evaporated using a rotary evaporator, at a temperature of 50 C°.

[0082] For chromatography, 10 ml hexane were added and filtered through a 0.22 pm Whatman paper, and transferred to vials. For the qualitative analysis of FAME (Fatty Acid Methyl Esters or Fatty Acid Methyl Esters) composition, Supelco’s reference standard with 37 components was used, in an Agilent 6890N gas chromatography equipment with Agilent 5973 mass spectrometer, Omega column Wax 250 and helium as carrier gas, and 7683 series autosampler.Statistical analysis

[0083] The data was processed by analysis of variance for a completely randomized experimental design (Steel et al., 2007) using statistical program SAS (2002), according to the following model: yij = p+ Ti + eijWhere yy is the observation value, p is the population mean,Ti is the treatment effect, and so is the test error.

[0084] All random effects were considered to be normally distributed ~N(0, o2e). Significant differences were declared at P<0.05 for treatment effects. Multiple comparisons were made between treatment means using Tukey's test (P<0).Results

[0085] The pigs used in the present study remained clinically healthy throughout the trail.Productive Performance

[0086] Table 2 shows the productive performance of pigs fed composition 1 and Ractopamine at growth-finishing stage, where it is observed that weights of the pigs were similar (P>0.05) in the four treatments, however, the animals receiving composition 1, Ractopamine and composition 1 + Ractopamine showed higher (P<0.05) Final Body Weight, Total Weight Gain, Daily Weight Gain and Feed Efficiency; however, in feed conversion, the Control treatment was higher (P<0.05) compared to the diets having composition 1, Ractopamine and composition 1 plus Ractopamine. Regarding total feed intake, it was statistically similar (P>0.05) among the four treatments.Table 2. Productive performance of pigs fed composition 1 and Ractopamine at growthfinishing stageStandard Error of the mean.

[0087] Table 3 shows weight loss of the pigs fed composition 1 and Ractopamine at growth-finishing stage during transport and during pre-slaughter rest period, where showing that the pigs that received the composition 1 additive, Ractopamine, and composition 1 + Ractopamine had the highest figures (P<0.05) regarding body weight after transport and body weight at slaughter, compared tocontrols. On the other hand, the Control and composition 1 + Ractopamine group lost (P<0.05) less weight (%) in transport compared to those who received Ractopamine; however, the total weight loss % (transport and pre-slaughter rest) was similar among treatments (P>0.05).Table 3. Weight loss of pigs fed composition 1 and Ractopamine at growth-finishing stage during transport and pre-slaughter rest periodStandard Error of the mean.

[0088] Table 4 shows the carcass characteristics of pigs fed with composition 1 and Ractopamine at growth-finishing stage, where, hot and cold carcass weight s(kg) of pigs receiving composition 1 , Ractopamine and composition 1 + Ractopamine were higher (P<0.05) compared the control group. On the other hand, drip water loss (kg), % water loss, carcass yield (%) and backfat (mm) were statistically similar (P>0.05) for all treatments.Table 4. Carcass characteristics of the of pigs fed composition 1 and Ractopamine at growth-finishing stageStandard Error of the mean.

[0089] Table 5 shows carcass morphometric characteristics of pigs fed composition 1 and Ractopamine at growth-finishing stage, where the pigs that consumed composition 1 + Ractopamine had the highest values (P<0.05) in leg diameter compared to pigs that consumed composition 1 and the control group; while, in carcass length (cm), leg length (cm), thoracic cavity length (cm), leg width (cm), thoracic cavity depth (cm), head weight and leg weight, all four treatments were statistically similar (P>0.05).Table 5. Carcass morphometric characteristics of the of pigs fed composition 1 and Ractopamine at growth-finishing stageStandard Error of the mean.

[0090] Table 6 shows the color of the Longissimus dorsi muscle of pigs fed composition 1 and Ractopamine at growth-finishing stage, where showing that the pigs of the control treatment and composition 1 had the highest values (P <0.05). ) in color a* compared to pigs that consumed composition 1 + Ractopamine, while pigs thatconsumed Ractopamine were similar (P>0.05) in color a* to the other treatments. Secondly, colors L* b*, C* and H* were statistically similar (P>0.05) in all four treatments.Table 6. Longissimus dorsi muscle color of pigs fed composition 1 and RactopamineStandard Error of the mean.

[0091] Table 7 shows the color of the Semimembranosus muscle of pigs fed composition 1 and Ractopamine at growth-finishing stage, where significant differences (P<0.05) are observed in color L*, having the highest value the control group, compared to treatments containing composition 1, Ractopamine and composition 1 + Ractopamine. However, colors a* b* C* and H* were statistically similar (P>0.05) in all treatments.Table 7. Color of the Semimembranosus Muscle of pigs fed composition 1 and Ractopamine at growth-finishing stageStandard Error of the mean.

[0092] Table 8 shows the color of the Biceps muscle of pigs fed composition 1 and Ractopamine at growth-finishing stage, where it is observed that the b* color in the control treatment was statistically similar (P>0.05) to the treatments containing composition 1 and Ractopamine and higher (P<0.05) than the treatment containingcomposition 1 + Ractopamine. Colors L*, a* C* and H* were statistically similar (P>0.05) in all treatments.Table 8. Color of the Biceps Muscle of pigs fed composition 1 and Ractopamine at growth-finishing stageStandard Error of the mean.

[0093] Table 9 shows weight (g) and volume (cm3) of legs and shoulders of pigs fed with composition 1 and Ractopamine at growth-finishing stage, where a higher (P<0.05) weight (g) and volume (cm3) were observed in the treatments containing composition 1 , Ractopamine and composition 1 + Ractopamine, compared to the control group; while volume (cm3) and weight (g) of shoulders, all four treatments were statistically similar (P>0.05).Table 9. Weight (g) and volume (cm3) of legs and arms of pigs fed composition 1 and Ractopamine at growth-finishing stageStandard Error of the mean.

[0094] Table 10 shows the pH of the Longissimus dorsi, Semimembranosus andBiceps muscles of pigs fed composition 1 and Ractopamine at growth-finishing stage at 45 min. and 24 hrs. post-slaughter, observing that there were no significant differences between treatments (P>0.05).Table 10. pH of Longissimus dorsi, Semimembranosus and Biceps muscles of pigs fed composition 1 and Ractopamine at grow-finish stageStandard Error of the mean.

[0095] Table 11 shows the pH of the small intestine of pigs fed composition 1 and Ractopamine at growth-finishing stage, where it is observed that pH of duodenum had the highest value (6.4) in the control treatment compared (P<0.05) with the treatment containing Ractopamine; and similar (P>0.05) to the treatments containing composition 1 and composition 1 + Ractopamine. On the other hand, in the jejunum pH, treatment containing composition 1 was higher (P<0.05) compared to treatment containing Ractopamine, and similar (P>0.05) to the control treatment and composition 1 + Ractopamine; while, in the ileum pH were similar (P>0.05) between all treatments.Table 11. pH of the small intestine of pigs fed composition 1 and Ractopamine at growth-finishing stageStandard Error of the mean.

[0096] Table 12 shows the meat characteristics of the Longissimus dorsi, Semimembranosus and Biceps muscles of pigs fed with composition 1 andRactopamine at growth-finishing stage, where it is observed that the % of cooking loss and cutting force (kg / cm2) of the three muscles were similar (P>0.05).Table 12. Meat characteristics of Longissimus dorsi, Semimembranosus and Biceps muscles of pigs fed composition 1 and Ractopamine at growth-finishing stageStandard Error of the mean.

[0097] Table 13 shows the nutritional content of Longissimus dorsi muscle of pigs fed composition 1 and Ractopamine at growth-finishing stage, where no significant differences (p>0.05) were observed regarding % dry matter, % moisture, % ash, % crude protein and % ethereal extract between Treatments.Table 13. Nutritional content of Longissimus dorsi muscle of pigs fed with composition1 and Ractopamine at growth-finishing stageStandard Error of the mean.

[0098] Table 14 shows the nutritional content of the Semimembranosus muscle of pigs fed with composition 1 and Ractopamine at growth-finishing stage, observing that the % of dry matter was higher (P<0.05) in the control group, compared with the treatments containing composition 1 and Ractopamine; and similar (P>0.05) composition 1 + Ractopamine. On the other hand, in moisture content (%) the treatments containing composition 1 and Ractopamine were higher (P<0.05) compared to the control treatment; and similar (P<0.05) to the treatment containing composition 1 + Ractopamine.Table 14. Nutritional content of the Semimembranosus muscle of pigs fed composition1 and Ractopamine at growth-finishing stageStandard Error of the mean.

[0099] Table 15 shows the fatty acid content in Longissimus dorsi muscle of pigs fed composition 1 and Ractopamine at growth-finishing stage, where it is observed that 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 statistically similar (P>0.05) between treatments.Table 15. Fatty acid content in the Longissimus dorsi muscle of pigs fed composition 1Variable SEM1P-ValueControl composition Ractopamine Combination1Fatty acids (g / 100g FA)C12:0 (Lauric) 0.045 0.045 0.046 0.050 0.011 0.989C14:0 (Myristic) 0.985 0.962 0.896 0.920 0.109 0.926C16:0 (Palmitic) 25.21 25.14 25.91 24.48 0.746 0.644C16:l (Palmitoleic) I.78 1.62 1.37 1.71 0.162 0.384C18:0 (Stearic) 13.47 13.22 13.63 12.30 0.601 0.436C18:ln9c (Oleic) 41.96 43.77 41.42 44.00 1.601 0.338C18:2n6c (Linoleic) II.33 11.34 12.30 12.56 0.893 0.674C18:3n3 (Linolenic) 0.246 0.107 0.122 0.116 0.062 0.3514Cis 11 Eicosenoic 0.296 0.244 0.202 0.355 0.079 0.684C20:2n6 (CIS.11,14-EICOSADIENOIC) 0.176 0.201 0.160 0.166 0.048 0.928C20:3n3 (CIS-11, 14,17-EICOSATRIENOIC) 1.286 1.385 1.264 1.251 0.316 0.988C22:2n6 (CIS-13, 16-DOCOHEXADIENOIC) 0.022 0.032 0.078 0.023 0.0139 0.0592Other fatty acids 1.636 1.174 1.706 1.278 0.291 0.503AGS239.718 39.379 40.496 37.752 1.150 0.435AGM344.710 46.383 43.870 46.850 1.198 0.3056AGP413.935 13.064 13.928 14.120 1.220 0.917AGP n-351.526 1.488 1.386 1.368 0.306 0.979AGP n-6612.408 11.576 12.542 12.752 0.985 0.824 n-6 / n-3710.438 8.636 10.188 10.827 1.652 0.772

[0100] Table 16 shows the pH of meat on different days (0, 3, 6, 9 and 12) of the Longissimus dorsi muscle of pigs fed composition 1 and Ractopamine at finishing growth stage, where it was observed that there were no significant differences (P>0.05) between treatments on days 0, 3, 9 and 12; however, on day 6 it was observed that the treatment containing composition 1 + Ractopamine had the highest value (P<0.05) compared to the control treatments, composition 1 and Ractopamine.Table 16. pH of meat on different days (0, 3, 6, 9 and 12) of the Longissimus dorsi muscle of pigs fed composition 1 and Ractopamine at finishing growth stageStandard Error of the mean.

[0101] Table 17 shows the comparison of L* color between treatments on different days (0, 3, 6, 9 and 12) of the Longissimus dorsi muscle of pigs fed with composition 1 and Ractopamine at growth-finishing stage, where it can be observed that on day 9 the control treatment had the highest value (P<0. 05) compared to the treatment with composition 1 and Ractopamine and similar to the treatment composition 1 + Ractopamine, while on days 0, 3, 6, and 12 there was no significant difference (P>0.05) between the treatments.Table 17. Comparison of color L* between treatments on different days (0, 3, 6, 9 and 12) in the Longissimus dorsi muscle of pigs fed composition 1 and Ractopamine at growth-finishing stageStandard Error of the mean.

[0102] Table 18 shows the comparison of color a* between treatments on different days (0, 3, 6, 9 and 12) in the Longissimus dorsi muscle of pigs fed composition 1 and Ractopamine at growth-finishing stage, where it was observed that on day 0 the composition 1 + Ractopamine treatment had the lowest value (P<0.05)compared to the control and composition 1 treatments, and at the same time it was similar (P>0.05) to the treatment containing Ractopamine.Table 18. Comparison of color a* between treatments on different days (0, 3, 6, 9 and 12) in the Longissimus dorsi muscle of pigs fed composition 1 and Ractopamine at growth-finishing stageStandard Error of the mean.

[0103] Table 19 shows the comparison of color b* between treatments in different days (0, 3, 6, 9 and 12) in the Longissimus dorsi muscle of pigs fed with composition 1 and Ractopamine at growth-finishing stage, where it was observed that there was no difference between treatments those different days (P>0.05).Table 19. Comparison of color b* between treatments on different days (0, 3, 6, 9 and 12) in the Longissimus dorsi muscle of pigs fed with composition 1 and Ractopamine at growth-finishing stageStandard Error of the mean

[0104] Table 20 shows the comparison of color C* between treatments on different days (0, 3, 6, 9 and 12) in the Longissimus dorsi muscle of pigs fed with composition 1 and Ractopamine at growth-finishing stage, where it was observed that the control and composition 1 treatments had the highest values on day 0 (P<0. 05)compared to the treatment containing composition 1 + Ractopamine, and similar to the treatment containing Ractopamine, while on days 3, 6, 9 and 12 no significant differences were observed between treatments (P>0.05).Table 20. Comparison of color C* between treatments at different days (0, 3, 6, 9 and 12) in the Longissimus dorsi muscle of pigs fed composition 1 and Ractopamine at growth-finishing stageStandard Error of the mean

[0105] Table 21 shows the comparison of H* color between treatments on different days (0, 3, 6, 9 and 12) in the Longissimus dorsi muscle of pigs fed composition 1 and Ractopamine at growth-finishing stage, where it was observed that the treatment containing composition 1 + Ractopamine had the highest values on day 6 (P<0.05) compared to the treatments containing composition 1 and Ractopamine, and similar to the control treatment. While, on days 0, 3, 9 and 12, there were no significant differences (P>0.05) between treatments.Table 21. Comparison of H* color between treatments at different days (0, 3, 6, 6, 9 and 12) in the Longissimus dorsi muscle of pigs fed composition 1 and Ractopamine at growth-finishing stageStandard Error of the mean

[0106] Table 22 shows the lipid oxidative stability (TBARS) in raw meat of pigs fed with composition 1 and Ractopamine at growth-finishing stage, during 0, 3, 6, 9 and 12 days of refrigeration, where it was observed that the four treatments were statistically similar (P>0.05) in different days.Table 22. Lipid oxidative stability (TBARS) in raw meat from pigs fed composition 1 and Ractopamine at growth-finishing stage, during 0, 3, 6, 9 and 12 days of refrigeration

[0107] Table 23 summarizes the zootechnological results, i.e. the growth performance of the pigs, as shown above. These results are shown in part in the graph of FIG.1 summarizes the "zootechnological" results, i.e. the growth performance of the pigs. These are the results shown in part by the famous graph with the 3 lines, for weight gain over time., for weight gain over time.Table 23 : growth performance resultsPiglets Nursery Trial

[0108] Following the above tests, the addition of a composition of the present application (Composition 1 ) improved the growth performance of fattening pigs. The hypothesis was therefore that the improvement would also be reflected at a younger age in the nursery.

[0109] Objectives :1 . Evaluating piglet performance with the addition of Composition 12. Compare with piglet performance on standard feed3. Evaluate the economic impact of test treatment on the standard.

[0110] Animals were piglets (males and females) PIC800 x PIC L42 from DLR Farm #4 Lot 760 (from Mat10). Upon arrival, piglets were temporarily placed in groups of 40. They were identified with a plastic label and weighed individually. The weight data was then be compiled and sorted and the final distribution of piglets was done on the same day of the weighing, at a rate of 14 piglets per pen. Each pen was divided equally according to the weight of the piglets. There were 20 pens, 10 per treatment, and 140 piglets per treatment.Treatments

[0111] There were 2 treatments spread across the pares of room #2:• Treatment 1 : Control (feed and non-medicated water)• Treatment 2: Addition of Composition 1Feeding

[0112] For each treatment was received 2kg of phase 1 , 4kg of phase 2 and phase 3 was unlimited. The feed was medicated with salinomycin (Bio-Cox 0.5kg / T).Medication and vaccination

[0113] Vaccination can be done at the beginning of the nursery as usual and piglets will not receive medication in the water unless there are major problems. Dueto diarrhea and influenza problems, the animals received in the water of the Trimsulfa for 6 days.Handling and weighing

[0114] In addition to the individual weighing on the day of entry, the piglets were reweighed by pen on nursery days 0, 7, 14, 21 and 42.

[0115] For Statistical analysis, Quantitative Testing (Feeding) was used with Random Full Block Plan, Experimental units: 20 parks (10 blocks). Multiple Comparison Test: LSD. For statistics being tested, Statistix 10 was used with Anova and LSD. At the end of the test, R was used with multiple comparisons and tukey.

[0116] Results are reported in Table 24 below and total body weight is illustrated in Figure 5.Conclusions

[0117] Without wishing to be bound by theory, the above results led to the following conclusions:• Growth, feed conversion and feed efficiency of pigs consuming composition 1, Ractopamine and the combination of these additives were similar, with composition 1 being used for 8 weeks and Ractopamine for 5 weeks before slaughter.• The inclusion of the additives composition 1, Ractopamine and their combination did not affect the carcass characteristics regarding drip water loss, carcass yield and backfat deposition, being similar between treatments.• Growth of legs of pigs fed composition 1, Ractopamine and their combination were similar, it is a high value cut due to the large amount of meat deposited and, at the same time, demonstrating that the composition 1 additive has an effect on muscle growth without being a B-adrenergic additive like Ractopamine.• The inclusion of additives composition 1 , Ractopamine and their combination, have no effect on the characteristics of meat, being similar to that of pigs that did not include any type of additive, considering it a soft meat.• Composition 1 additive has the ability to increase moisture content in the semimembranosus muscle, showing similar effect to what occurs in meat from pigs that were fed with Ractopamine, being two additives of different origin.• Meat color is affected by the inclusion of composition 1 and Ractopamine additives in the first few days of their shelf life, however, over time, meat tends to homogenize and end up at the same color by day 12.• The inclusion of composition 1 and Ractopamine additives have no effect on pork meat regarding lipid oxidation during shelf life, performing similar to pork meat from pigs that did not consume any type of additives.

[0118] While the applicant's teachings described herein are in conjunction with various embodiments for illustrative purposes, it is not intended that the applicant's teachings be limited to such embodiments as the embodiments described herein are intended to be examples. On the contrary, the applicant's teachings described and illustrated herein encompass various alternatives, modifications, and equivalents, without departing from the embodiments described herein, the general scope of which is defined in the appended claims.REFERENCES

[0119] Renteria Flores, J. A., Gomez Rosales, S., Lopez Hernandez, L. H., Ordaz Ochoa, G., Anaya Escalera, A. M., Mejia Guadarrama, C. A., & Mariscal Landin, G. (2021 ). Principales aportes de la investigacion del INIFAP a la nutricion porcina en Mexico: retos y perspectives. Revista mexicana de ciencias pecuarias, 12, 79-110.

[0120] Consejo Mexicano de la Came. Compendio estadistico 2022. Consejo Mexicano de la Came, Cd. de Mexico. 2022.

[0121] Zambrano Velez, R. P. (2013). Aplicacion de enzimas digestives amilasa, proteasa y xilanasas (avizyme) en la alimentacion de polios de engorde en el Canton La Concordia.

Claims

CLAIMS1 . 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 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 supplemented feed composition for pig comprising: an additive composition comprising at least one vitamin; at least one fermentation extract; at least one lipid matrix; wherein the at least one vitamin and the at least one fermentation extract are incorporated within the at least one lipid matrix; and a feed composition comprising nutrients.

4. A supplemented feed composition for 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 chosen from 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 fermentation extract is chosen from Bacillus subtilis fermentation extract, Bacillus licheniformis fermentation extract, and combination thereof.

9. The composition of claim 1 or 3, wherein the at least one fermentation extract is chosen from dehydrated Bacillus subtilis fermentation extract, dried Bacillus subtilis fermentation extract, dehydrated Bacillus licheniformis fermentation solubles and combination thereof.

10. The composition of any one of claims 1 to 9, wherein the lipid matrix comprises at least one hydrogenated vegetable triglyceride chosen from the group consisting of palm butter, sunflower oil, corn oil, rape oil, peanut oil, palm oil, cottonseed oil, shea oil, canola oil, soybean oil, and derivatives or fractions thereof; or at least one animal triglyceride chosen from the group consisting of bovine tallow and swine lard; or combinations thereof.11 . The composition of any one of claims 1 to 9, wherein the lipid matrix comprises a stearin fraction of a vegetable triglyceride chosen from the group consisting of palm butter, sunflower oil, corn oil, rape oil, peanut oil, palm oil, cottonseed oil, shea oil, canola oil, and soybean oil.

12. Use of an additive 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 within the at least one lipid matrix in the manufacture of a supplemented pig feed composition.

13. Use of an 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, in the manufacture of a supplemented pig feed composition.

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

15. Use of the composition of any one of claims 1 to 11 in a growth-finisher diet for pigs.

16. A method for manufacturing 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 fermentation extract; and mixing the additive composition with a feed composition to provide the supplemented feed composition.

17. A method for manufacturing a supplemented pig feed composition, comprising: mixing at least one vitamin to encapsulate the components 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 of any one of claims 1 to 11 in combination with the feed composition.

19. A method for improving pig growth, feed conversion and feed efficiency of a pig, comprising feeding the pig with an additive composition of 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 of 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 pig 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 of pig comprising feeding the pig with a supplemented feed composition for pig 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 of any one of claims 18 to 23, wherein said method allows for a controlled release, a slow release, a targeted release, or a precision intestinal nutrition of the at least one vitamin into pig intestine.

25. The method of any one of claims 18 to 24, wherein said lipid matrix is effective for preventing release of the at least one vitamin into stomach of the pig.

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

27. A method for improving 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.

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

29. The method of any one of claims 18 to 28, wherein the pig growth 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 chosen from 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 fermentation extract.

35. The method of claim 34, wherein the at least one fermentation extract is chosen from Bacillus subtilis fermentation extract, Bacillus licheniformis fermentation extract, and combination thereof.

36. The method of claim 34, wherein the at least one fermentation extract is chosen from dehydrated Bacillus subtilis fermentation extract, dried Bacillus subtilis fermentation extract, dehydrated Bacillus licheniformis fermentation solubles and combination 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 chosen from the group consisting of palm butter, sunflower oil, com oil, rape oil, peanut oil, palm oil, cottonseed oil, shea oil, canola oil, soybean oil and derivatives or factions thereof; or at least one animal triglyceride chosen from the group consisting of bovine tallow and swine 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 a vegetable triglyceride chosen from the group consisting of palm butter, sunflower oil, corn oil, rape 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.

Images