WO2007060539A2

WO2007060539A2 - Methods for preparation of animal feeds

Info

Publication number: WO2007060539A2
Application number: PCT/IB2006/003384
Authority: WO
Inventors: Dennis Forte; John Crosbie Goold; Edward J. Meysztowicz
Original assignee: Jorrocks Pty Ltd.
Priority date: 2005-11-28
Filing date: 2006-11-28
Publication date: 2007-05-31
Also published as: WO2007060539A3

Abstract

The invention relates to a method for coating of extruded animal feeds and to a method for the presentation of dairy food inclusions into animal food kibble. In its first aspect, the invention is particularly related to the coating of extruded starch and/or protein based animal feeds with dead probiotics, prebiotics, enzymes, dead yeasts, botanical extracts and dairy components. In its second aspect, where dairy food inclusions are provided in kibble, the invention utilises food dyes to create a visual appearance more akin to that of a dairy derived product. The advantage of this approach is that a smaller component of high cost dairy food can be used with a larger component of lower cost grain food while not detracting from the appearance of the product.

Description

Methods for preparation of animal feeds

This invention relates to a new method for coating of extruded animal feeds and to a new method for the presentation of dairy food inclusions into animal food kibble.

In its first aspect, the invention is particularly related to the coating of extruded starch and/or protein based animal feeds with dead probiotics, prebiotics, enzymes, dead yeasts, botanical extracts and dairy components.

Background

Animal feeds typically are supplied as pellets or pieces. Pellets are typically formed from a starch and/or protein containing base ingredient, eg wheat or corn, mixed with a variety of other ingredients. Denaturation of the protein or gelatinisation of the starch acts to bind the components of the feed together.

Animal feed pellets typically are formed by mechanical means. One such means typically involves introducing moisture in the form of water or steam into the ingredients and forcing the aggregate through a tube or barrel. The ingredients are compressed and forced along the barrel by a screw arrangement within the barrel. The shaft of this screw may increase in diameter the further it is within the barrel. Additionally, the flights of the screw may be spaced closer together the further it is in the barrel. The effect of screw shaft diameter increases and increasingly closer spacing of screw flights is to decrease the internal volume of the barrel.

The forceful compression of animal feed ingredients by the screw through the barrel and into a decreasing volume of space creates high pressures within the barrel. Further, high pressures lead to greater friction between the components of the ingredients. This greater friction results in an increase in temperature. This process typically gelatinises starch ingredients and denatures protein and is called extrusion cooking.

At the end of the barrel, a flat plate with a series of openings is provided called a die plate. The die plate assists in maintaining pressure on ingredients within the barrel. Further, ingredients are forced through the die plate openings and typically form an extruded, solid rod. A rotating knife or blade with a visual resemblance to an aeroplane propeller may be affixed to the die plate. This results in the cutting of the extruded rod into pellets or kibble. The apparatus used for extrusion cooking is typically called an extruder. An extruder may be provided with a single screw or a double screw arrangement within the barrel.

A disadvantage of the extrusion cooking method is that the pressures and temperatures generated within the extruder barrel may denature or destroy temperature or pressure sensitive animal feed ingredients. A class of ingredients that are typically heat or pressure sensitive are those that may be provided for the purpose of exerting a physiological effect on an animal. The temperature generated in an extruder barrel may be 150 degrees Celsius or higher. Many ingredients supplied for the purpose of exerting a physiological effect may be significantly denatured at temperatures above 100 degrees Celsius.

Such ingredients are typically provided in a powder form. While it is feasible to measure out a dosage of such a powder and apply it separately to an animal feedstuff it is more convenient to incorporate the same dosage with a feed pellet. This greatly simplifies and combines the task of feeding and dosage administration. A method for the coating of extruded pellets with ingredients supplied for the purpose of exerting a physiological effect on an animal would be advantageous.

Such a coated pellet would be subject to forces of friction and vibration in the course of being manufactured, packaged, transported and presented to an end consumer. A method for ensuring the integrity or preservation of the coating on the pellet would be further advantageous.

A key group of ingredients supplied for the purpose of exerting a physiological effect on an animal are a class of bacteria called probiotics. Probiotics may be supplied in a live state, that is, capable of metabolizing nutrients and proliferating. Probiotics may also be supplied in a 'dead' state, that is, incapable of metabolizing nutrients and proliferating. Where probiotic bacteria are supplied in the dead state they still maintain an identifiably approximate physical formation or structure to that manifested in the live state.

Where dead probiotic bacteria may be passed through an extrusion cooking process the high temperatures and pressures in the extruder barrel may break apart or atomize the physical structure of the bacteria. This physical structure is important in the function of dead probiotic bacteria in exerting a beneficial physiological effect on an animal.

A method for the incorporation of the dead probiotic bacteria within a coating applied to an extruded pellet post extrusion cooking would be advantageous. Such a method would avoid the necessity of passing the dead probiotic bacteria through an extruder barrel to otherwise incorporate them within the feed pellet. As a consequence the dead probiotic bacteria would not break apart or atomize.

A further key group of ingredients supplied for the purpose of exerting a physiological effect on an animal are a class of bacteria or bacterial extracts or plant extracts called prebiotics. Where prebiotics may be passed through an extrusion cooking process the high temperatures and pressures in the extruder barrel may break apart or atomize the physical structure of the prebiotics or cause oxidation or chemical alterations to the prebiotics.

This physical structure, non oxidized or non chemically altered state of the prebiotics is important in the function of the prebiotics in exerting a beneficial physiological effect on an animal. A method for the incorporation of the prebiotics within a coating applied to an extruded pellet post extrusion cooking would be advantageous. Such a method would avoid the necessity of passing the prebiotics through an extruder barrel to otherwise incorporate them within the feed pellet. As a consequence the prebiotics would not break apart or atomize or oxidize or chemically alter their structure.

A further key group of ingredients supplied for the purpose of exerting a physiological effect on an animal are a class of bacterial, plant or animal extracts, called enzymes. Enzymes act to catalyse chemical reactions. A desired chemical reaction in animal feed is, for example, the breaking down or hydrolysis of starch molecules into simpler units that are more readily digestible by an animal. Where enzymes may be passed through an extrusion cooking process the high temperatures and pressures in the extruder barrel may cause oxidation or chemical alterations to the enzymes that detract from their ability to act as chemical reaction catalysts. The non oxidized or non chemically altered state of the enzymes is important in the function of the enzymes in exerting a beneficial physiological effect on an animal.

A method for the incorporation of the enzymes within a coating applied to an extruded pellet post extrusion cooking would be advantageous. Such a method would avoid the necessity of passing the enzymes through an extruder barrel to otherwise incorporate them within the feed pellet. As a consequence the enzymes would not significantly be oxidized or chemically altered in their structure.

A further key group of ingredients supplied for the purpose of exerting a physiological effect on an animal are a class of fungi or fungal extracts called yeasts. Yeasts may be supplied in an active state, that is, capable of metabolizing nutrients and proliferating. Yeasts may also be supplied in a 'dead' state, that is, incapable of metabolizing nutrients and proliferating. Where yeasts are supplied in the dead state they still maintain the same physical formation or structure manifested in the live state. This method concerns the use of dead yeasts.

Where dead yeasts may be passed through an extrusion cooking process the high temperatures and pressures in the extruder barrel may break apart or atomize the physical structure of the dead yeasts and may cause oxidation or chemical alterations to the yeasts that detract from their ability to exert a physiological effect on an animal.

A method for the incorporation of the dead yeasts within a coating applied to an extruded pellet post extrusion cooking would be advantageous. Such a method would avoid the necessity of passing the dead yeasts through an extruder barrel to otherwise incorporate them within the feed pellet. As a consequence the dead yeasts would not break apart, atomize or suffer oxidation or similar chemical alteration. A further key group of ingredients supplied for the purpose of exerting a physiological effect on an animal are plant extracts or components called "botanicals". Where botanicals may be passed through an extrusion cooking process the high temperatures and pressures in the extruder barrel may cause oxidation or chemical alterations to the botanicals. The non oxidized or non chemically altered state of the botanicals is important in the function of the botanicals in exerting a beneficial physiological effect on an animal.

A method for the incorporation of the botanicals within a coating applied to an extruded pellet post extrusion cooking would be advantageous. Such a method would avoid the necessity of passing the botanicals through an extruder barrel to otherwise incorporate them within the feed pellet. As a consequence the botanicals would not oxidize or chemically alter their structure.

This physiological effect of dead probiotics or prebiotics or enzymes or dead yeasts or botanicals is dependant on the correct dosage of any of the above ingredients being supplied. Where the any of the above ingredients may be damaged or denatured the correct dosage may no longer be supplied in the feed or be relied upon to be present. Further, any heat or pressure related damage may render the feed ingredient ineffective in any dosage. A method for providing any of the physiologically active animal feed ingredients described above within a coating applied to animal feed pellets that allows the reliable administration of the correct dosage would be advantageous

The state of the art concerning the administration of probiotics in animal feeds maintains that the probiotics must be live in order to exert a physiological effect. Live bacteria are inherently unstable and require refrigeration to slow their rate of metabolization and dying. Where the state of the art recognizes live bacteria as the agent exerting a physiological effect there is a consequent demand created to warrant the quantity and integrity of the live probiotic component in a feed.

The quantity and integrity of a live probiotic component may only be warranted within a narrow range of conditions, specifically the maintenance of any product containing live probiotics in a refrigerated state and the use of the same product within a defined time limit that typically demonstrates a reasonable expectation of live bacteria being present in a warranted quantity. This last circumstance is typically identified as the shelf life of the product. The shelf life of a product containing live probiotics typically ranges from 7 days to two years. The longest shelf life is associated with a pure live probiotic powder kept at a moisture level of 5% or less in a refrigerated state. Admixtures of animal feed and probiotics would not practically achieve a shelf life greater than 90 days.

The requirement to refrigerate product adds significant cost to the process of product storage, distribution and presentation, as refrigeration costs must be met. The requirement to refrigerate also limits product storage, transport and presentation options, as specialised refrigerated options must be provided. A method for utilising dead probiotic bacteria to provide a physiological effect would be advantageous. The use of dead probiotic bacteria would negate the need for refrigerated storage, transport and presentation options and extend product shelf life above 90 days.

Most significantly, live probiotic bacteria are unstable and intolerant of the conditions typically encountered when applied as a coating or filling to animal feeds. As a consequence, live probiotic bacteria cannot be effectively stabilised as a coating. The use of dead probiotic bacteria as a physiologically active ingredient in a coating does not create any complications in stabilising the probiotic component. The consequent simplification and lowering of manufacturing costs is greatly advantageous.

The first aspect of the present invention seeks to provide a method that incorporates the above advantages.

As discussed above, kibble, or pellets, of food used for the feeding of animals are typically composed from grain or grain derivatives. Additionally kibble used for the feeding of canines or felines utilises grain or grain derivatives in an admixture with some or all of meat meals, meat and bone meals, meat digests and tallow. In addition to the above ingredients, it is desirable include dairy or dairy derived foods. These dairy ingredients include some or all of milk, milk powder, yoghurt and yoghurt powder.

Canines or felines are species that demonstrate lactose intolerance in their diet. Lactose is a disaccharide of glucose and galactose and occurs in mammalian milk. Thus, lactose is a basic component of dairy and dairy derived foods. The lactose can be transformed via enzymatic reaction (for example, by lactase) into substances that allow the feeding of transformed dairy and dairy derived foods to lactose intolerant species. This aspect of the present invention concerns the utilisation of only lactose free dairy or dairy derived foods.

Meat, dairy or dairy derived foods are expensive relative to grain or grain derived foods. Consequently, grain or grain derivatives comprise the greatest proportion of animal feed kibbles. As a further consequence, the appearance of these kibbles is grain coloured. Where meat components are added, these meat components typically do not significantly alter the colouring of grain-based kibbles. A method utilised by manufacturers of meat and grain kibble admixtures is to add food dyes to the kibble to create a visual appearance more akin to that of a meat derived product.

Where dairy food inclusions are provided in kibble this invention proposes to utilise food dyes to create a visual appearance more akin to that of a dairy derived product. The advantage of this approach is that a smaller component of high cost dairy food can be used with a larger component of lower cost grain food while not detracting from the appearance of the product.

Further to considerations of cost, dairy food inclusions are typically a minor proportion of the total ingredients in the kibble for reasons of nutritional balance. As a consequence dairy food inclusions may be significantly diluted with other ingredients in a kibble. As a further consequence the visual appearance, smell and flavour that may be expected from dairy food inclusions may not be apparent in the kibble. This invention proposes to utilise a blending approach to alleviate the disadvantage described above. In this method, a small quantity of kibble with a high proportion of dairy feed inclusion is manufactured separate to a higher quantity of other kibble type or types with no dairy feed inclusion. The separate kibble types are then blended. The advantage of this approach is that the appearance, smell and flavour of a readily identifiable proportion of the kibble blend are consistent with dairy feed inclusions.

The blended types of kibble may be further differentiated by the use of different food dyes to create a contrast between types. An example of this is a kibble with meat components blended with a kibble with dairy food components. The kibble with meat components may be dyed meat red and the kibble with dairy food components may be dyed cream yellow.

A disadvantage of this approach is that where a kibble blend is utilised, the component of the kibble blend that contains dairy food is typically far less than the component with no dairy food inclusion. As a consequence, the visual appearance of the blend is typically more representative of the kibble component with no dairy feed inclusion.

This invention proposes to utilise food dyes to represent a proportion of the kibble component with no dairy food inclusion as an approximate colour facsimile of the component with the dairy food inclusion. As a consequence, the overall appearance of the blend will more readily demonstrate a dairy food inclusion. The advantage of this approach is to present a kibble blend that incorporates a dairy food inclusion in a manner that is practical from cost, appearance and nutritional balance considerations.

However, when a coloured blend of kibble is used, a further problem may be introduced. The different coloured kibbles may not be distributed evenly throughout the product, particularly when the product is disturbed during transport. If the different kibble types were provided in different shapes, an "interlocking" effect between the shapes could be achieved that would prevent the settling of one type of kibble to the bottom of the other. The second aspect of the present invention seeks to provide methods and compositions that incorporate the above advantages.

Summary of the Invention

In a first aspect, the invention provides a method for coating of extruded starch based animal feeds, comprising: providing dead probiotic bacteria; providing a liquid carrier, being animal tallow or animal oil or vegetable oil or water or meat digest and combining in an admixture with the dead probiotics; agitating the liquid carrier and dead probiotic admixture within a vessel to ensure equal dispersion of the dead probiotic powder within the liquid carrier; spraying the liquid carrier and dead probiotic suspension onto extruded or pelletised pellets to ensure an even coating is applied to the pellets; and drying the coated pellets using ambient air or air heated to a temperature no greater than about 100 degrees Celsius; or, alternatively, flash drying the coated pellets using air at a temperature greater than about 100 degrees Celsius on the condition that the pellet temperature is not elevated above about 100 degrees Celsius.

In a first embodiment of the second aspect, the invention provides a method for the blending of a minimum of three types of animal feed kibble:

Type A - An admixture formed into a kibble of grain or grain derivatives with some or all of meat meals, meat and bone meals, meat digests and tallow and any non- white or non-cream coloured food dyes or any dyes that as a consequence of use lend a non- white or non-cream appearance to the type;

Type B — An admixture formed into a kibble as in Type A but with the use of white or cream coloured food dyes to form an approximate colour facsimile of Type C below;

Type C - An admixture formed into a kibble as in Type A but with the addition of dairy food inclusions and the use of white or cream coloured food dyes; wherein blending ratios of Types are as following :

Type A- 10% to 60% of blend by reference to the aggregate surface area of all kibble types in the blend;

Type B - 89% to 30% of blend by reference to the aggregate surface area of all kibble types in the blend; and

Type C - 1% to 10% of blend by reference to the aggregate surface area of all kibble types in the blend.

In another embodiment of the second aspect, the invention provides a composition of animal feed kibble blended according to the method.

Preferred Aspects of the invention

In the first aspect of the invention, most preferably, the coated pellets may then be recoated with an additional layer. This additional layer serves the purpose of protecting the dead probiotic containing coating from abrasion in subsequent stages of packaging, transport and/or distribution.

Preferably, the additional layer includes a stabilising agent, such as a food gum, to provide greater integrity of the coating.

Preferably, the dead probiotic bacteria are in powder form with a moisture level of less than about 10%.

Agitation within the vessel should remain continuous to ensure the dead probiotic powder remains evenly dispersed throughout the coating process.

The probiotics used in the invention may be selected from one or more of the following group used singly or in combination and used whole or in fractions of the whole bacterial organism:

Bacillus coagulans, Bacillus lichenformis, Bacillus subtilis, Bifidobacterium sp., Enterococcus faecium, Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus fermentum, Lactobacillus johnsonii, Lactobacillus paracasei, Lactobacillus reuteri, Lactobacillus ruminsis, Lactobacillus rhamnosus, Pediococcus acidilacticii.

In a preferred embodiment, a liquid carrier is combined with dead probiotics and prebiotics. The prebiotics may include any of the following prebiotics, singly or in combination: galacto-oligosaccharide,lactulose, lactosucrose, fructo-oligo saccharide, raffinose, stachyose and malto- oligosaccharide.

In a further preferred embodiment, a liquid carrier is combined with dead probiotics, prebiotics and enzymes. The enzymes may include any of the following enzymes, singly or in combination: alpha-amylase, beta-amylase, cellulase, alpha-galactosidase, beta-glucanase, beta-glucosidase, glucoamylase, lactase, pectinase, xylanase, lipase and protease.

In a further preferred embodiment, a liquid carrier is combined with dead probiotics, prebiotics, enzymes and dead yeasts including any of the strains of yeasts of the species Saccharomyces cerevisiae used singly or in combination, used whole or in fractions of the whole yeast organism.

In a further preferred embodiment, a liquid carrier is combined with dead probiotics, prebiotics, enzymes, dead yeasts and botanicals including garlic or garlic extracts used singly or in combination.

In a further preferred embodiment, a liquid carrier is combined with dead probiotics, prebiotics, enzymes, dead yeasts, botanicals and dry, lactose free milk powder or lactose free yoghurt powder.

In a further preferred embodiment, a liquid carrier is combined with dead probiotics, prebiotics, enzymes, dead yeasts, botanicals, vitamin and mineral supplements, anti oxidants, preservatives and colourings.

In the second aspect of the invention in either the method or composition as above defined, it is preferable that the Type C dairy food inclusion is lactose free yoghurt or lactose free yoghurt powder. Preferably, each of the Types A, B and C kibble are of a different shape to each other. The shapes may be disc, 'Y' or '+' shaped.

Method or composition as above where Type C kibble is in the shape of a 'Y' or a

Method or composition as above where Type B kibble is in the shape of a 'Y' or a '+'

Method or composition as above where Type C kibble is in the shape of a disc.

Method or composition as above where Type B kibble is in the shape of a disc.

Method or composition as above where Type A food dyes are red, red brown or any colour commonly associated with meat based foods.

Examples of the Invention

Many feed products have an External Coating added to them during the course of their manufacture. The reasons for providing an external coating to a feed product include:

* The improvement of the Product Palatability. (Typical palatants used would include Digests [Fermented / Digested Animal By-products], Beef Tallow, Chicken Tallow other proprietary Flavour Systems.) * The addition of significant levels of Oils / Fats to increase the Energy Density of the feed.

* To increase the Shelf Life of the feed via the addition of an Acidic Coating, thereby impeding Biological Activity.

* To increase the Shelf Life of the feed via the addition of an Oxygen Barrier, thereby impeding Chemical Activity. (Such materials typically include Gelatin and also a range of Synthetic Polymers.) .

* The addition of Temperature /Pressure Sensitive Materials post processing. (This is only applicable for Highly Soluble ingredients, otherwise the re-crystallized materials will be lost from the surface due to Attrition.)

* To enhance the Aesthetics of the finished product, for example, provision of a shinny surface. (Such materials typically include various types of Sugars, Natural and / or Synthetic Gums, Natural and/ or Synthetic Flavours)

There are many types of coating systems available, both Batch and Continuous.

The simplest of these tehcnologies include the Coating Drum, wherein the product is sprayed with the coating material whilst it is continuously fed through a horizontal, rotating drum. The ratio of the feed rates of the two streams is controlled at the desired level. The rotation of the drum leads to a very effective mixing action, ensuring that the product is uniformly coated.

The use of Vacuum Infusion Technology has been gaim^'ng favour in the recent past. This technology allows the inclusion of a very high level of Fats / Oil (up to 40% of the finished product). This technology consists of a Batch Mixer fitted with a Vacuum Pump. Product is charged into the vessel and a vacuum is drawn. The coating material is then introduced to the vessel and the uniform distribution of the coating over the feed is ensured via the mixing action. The operation of the vessel under vacuum leads to the evacuation of air from within the Pores of the product leading to a deeper migration of the coating into the feed structure. The coating material may consist of a Slurry containing Micro-Milled Ingredients, whereby these ingredients are also infused into the product pores along with the oil.

It will be recognized by persons skilled in the art that numerous variations and modifications may be made to the invention as broadly described and exemplified herein without departing from the spirit and scope of the invention. For example, whilst the invention has been described as a coating containing dead probiotics to be applied to the surface of a feed pellet, it will be appreciated that the purpose or promise of the invention could be achieved by providing the coating composition as a filling within a feed pellet.

Claims

1. A method for coating of extruded starch based animal feeds, comprising: providing dead probiotic bacteria; providing a liquid carrier, being animal tallow or animal oil or vegetable oil or water or meat digest and combining in an admixture with the dead probiotics; agitating the liquid carrier and dead probiotic admixture within a vessel to ensure equal dispersion of the dead probiotic powder within the liquid carrier; spraying the liquid carrier and dead probiotic suspension onto extruded or pelletised pellets to ensure an even coating is applied to the pellets; and drying the coated pellets using ambient air or air heated to a temperature no greater than about 100 degrees Celsius; or, alternatively, flash drying the coated pellets using air at a temperature greater than about 100 degrees Celsius on the condition that the pellet temperature is not elevated above about 100 degrees Celsius.

2. A method according to claim 1 in which the coated pellets are recoated with an additional layer adapted to protect the dead probiotic coating from abrasion in subsequent stages of packing, transport and/or distribution.

3. A method according to claim 2 in which the additional layer includes a stabilizing agent adapted to provide greater integrity of the coating.

4. A method according to claim 3 in which the stabilizing agent is a food gum.

5. A method according to claim 1 in which the dead probiotic bacteria are in powder form with a moisture level of less than about 10%.

6. A method according to claim 1 in which agitation within the vessel is continuous to ensure the dead probiotic powder remains evenly dispersed throughout the coating process.

7. A method according to claim 1 in which the probiotics are selected from one or more of the following group used singly or in combination and used whole or in fractions of the whole bacterial organism:

Bacillus coagulans, Bacillus lichenformis, Bacillus subtilis, Bifidobacterium sp., Enterococcus faecium, Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus fermentum, Lactobacillus johnsonii, Lactobacillus paracasei, Lactobacillus reuteri, Lactobacillus ruminsis, Lactobacillus rhamnosus, Pediococcus acidilaclicii.

8. A method according to claim 7 in which a liquid carrier is combined with dead probiotics and prebiotics.

9. A method according to claim 8 in which the prebiotics include any of the following prebiotics, singly or in combination: galacto-oligosaccharide,lactulose, lactosucrose, fructo-oligosaccharide, raffinose, stachyose and malto- oligosaccharide.

10. A method according to claim 9 in which a liquid carrier is combined with dead probiotics, prebiotics and enzymes.

11. A method according to claim 10 in which the enzymes include any of the following enzymes, singly or in combination: alpha-amylase, beta-amylase, cellulase, alpha-galactosidase, beta-glucanase, beta-glucosidase, glucoamylase, lactase, pectinase, xylanase, lipase and protease.

12. A method according to claim 11 in which a liquid carrier is combined with dead probiotics, prebiotics, enzymes and dead yeasts including any of the strains of yeasts of the species Saccharomyces cerevisiae used singly or in combination, used whole or in fractions of the whole yeast organism.

13. A method according to claim 12 in which a liquid carrier is combined with dead probiotics, prebiotics, enzymes, dead yeasts and botanicals including garlic or garlic extracts used singly or in combination.

14. A method according to claim 13 in which a liquid carrier is combined with dead probiotics, prebiotics, enzymes, dead yeasts, botanicals and dry, lactose free milk powder or lactose free yoghurt powder.

15. A method according to claim 14 in which a liquid carrier is combined with dead probiotics, prebiotics, enzymes, dead yeasts, botanicals, vitamin and mineral supplements, anti oxidants, preservatives and colourings.

16. A method for the blending of a minimum of three types of animal feed kibble:

Type B - An admixture formed into a kibble as in Type A but with the use of white or cream coloured food dyes to form an approximate colour facsimile of Type C below;

Type C - An admixture formed into a kibble as in Type A but with the addition of dairy food inclusions and the use of white or cream coloured food dyes;

wherein blending ratios of Types are as following : Type A — 10% to 60% of blend by reference to the aggregate surface area of all kibble types in the blend;

17. A method according to claim 16 in which the Type C dairy food inclusion is lactose free yoghurt or lactose free yoghurt powder.

18. A method according to claim 17 in which each of the Types A, B and C kibble are of a different shape to each other.

19. A method according to claim 18 in which the shapes are disc, 'Y' or '+' shaped.

20. A method according to claim 19 in which Type C kibble is in the shape of a 'Y' or a '+'.

21. A method according to claim 19 in which Type B kibble is in the shape of a 'Y' or a '+\

22. A method according to claim 19 in which Type C kibble is in the shape of a disc.

23. A method according to claim 19 in which Type B kibble is in the shape of a disc.

24. A method according to claim 19 in which Type A food dyes are red, red brown or any colour commonly associated with meat based foods.

25 A composition of animal feed kibble blended according to the method defined in claim 16.

26. A composition according to claim 25 in which the Type C dairy food inclusion is lactose free yoghurt or lactose free yoghurt powder.

27. A composition according to claim 26 in which each of the Types A, B and C kibble are of a different shape to each other.

28. A composition according to claim 27 in which the shapes are disc, 'Y' or '+' shaped.

29. A composition according to claim 28 in which Type C kibble is in the shape of a 'Y' or a '+'.

30. A composition according to claim 28 in which Type B kibble is in the shape of a 'Y' or a '+\

31. A composition according to claim 28 in which Type C kibble is in the shape of a disc.

32. A composition according to claim 28 in which Type B kibble is in the shape of a disc.

33. A composition according to claim 28 in which Type A food dyes are red, red brown or any colour commonly associated with meat based foods.