A method of improving microbiome within an animal can include administering to the animal a composition containing a probiotic and psyllium. The probiotic has at least one of any suitable strain or subspecies of Enterococcus. Compositions containing a probiotic and psyllium are also provided herein.

Feed additive compositions and methods of using the additives to improve the performance of an adult animal are disclosed. Improved performance can include reducing maintenance nutrient requirements, improving growth performance, reducing the energy required for intestinal maintenance, reducing the energy required for weight gain, reduced morbidity, increasing growth rate, improving feed conversion, improving the average daily gain (ADG), improving the efficiency of nutrient utilization, increasing volatile fatty acid production, improving energy use from volatile fatty acids, increasing ending body weight, improved intestinal health, increased relative abundance of Bifidobacterium in the intestines, or combinations thereof.

A feed for enhancing immunity of tilapia and preparation method thereof, wherein the feed includes 20-30 parts of rice chaff, 15-25 parts of earthworm powder, 10-15 parts of shrimp shell powder, 10-15 parts of sodium alginate, 5-10 parts of oyster shell powder, 5-10 parts of cyclohexanone, 10-15 parts of honeysuckle extract, 3-5 parts of Commelina communis extract, 3-6 parts of β-1,3-glucan, 2-3 parts of flavomycin growth promoter, 1-3 parts of complex enzyme preparation, 5-8 parts of selenium methionine, 6-10 parts of distiller's grains, 1-3 parts of complex vitamins, 1-3 parts of complex trace elements and 2-3 parts of food attractant, in parts by weight.

The present invention relates in general to the field of pet food. In particular the present invention relates to a meat like chunk that can be incorporated into a complete pet food. One embodiment of the present invention is a method of using multiple scraped surface heat exchangers and a steam tunnel to produce a meat like chunk. Another embodiment is a composition of meat ingredients, dried egg product, egg whites, and pea protein that results in a meat like chunk having an improved appearance that closely resembles that of actual pieces of meat.

The present invention relates in general to the field of pet food. In particular the present invention relates to a meat like chunk that can be incorporated into a complete pet food. One embodiment of the present invention is a method of using multiple scraped surface heat exchangers and a steam tunnel to produce a meat like chunk. Another embodiment is a composition of meat ingredients, dried egg product, egg whites, and pea protein that results in a meat like chunk having an improved appearance that closely resembles that of actual pieces of meat.

A method of using ZnO particles for the treatment of colon cancer and a method of using the particles for reducing the concentration of an organic contaminant in an aqueous solution is described. The ZnO particles are substantially spherical and may have nanopetals that provide a nanoflower morphology. The synthesis and characterization of the ZnO particles is also discussed.

The present patent application refers to a nutritional formulation presented as animal feed, concentrate and supplement, with extruded characteristic, based on crop haystacks or culture residues, with the object to complement or provide nutritional requirements for ruminants and/or equines, disclosing a product with considerable reduction of the final cost, due to the abundance of the raw material as used being originated from annual crop haystacks, improving the utilization of the food contained in the final product, with gains of digestibility, consequently improving the effectiveness of the rational use of nutritional resources with those species.

A method for controlling sub-acute ruminal acidosis (SARA) in a dairy cow. The method includes placing a pH sensor in a rumen of the dairy cow, obtaining pH data of the rumen utilizing the pH sensor, receiving the pH data by one or more processors, calculating a first average of the pH data and a second average of the pH data utilizing the one or more processors, generating a plurality of pH classes based on a plurality of predefined pH ranges, generating a plurality of sodium bicarbonate classes based on a plurality of predefined sodium bicarbonate mass ranges, designing a fuzzy control system based on a set of rules, and determining an amount of sodium bicarbonate to add to a water supply of the dairy cow utilizing the fuzzy control system based on the first average and the second average.

A method for controlling sub-acute ruminal acidosis (SARA) in a dairy cow. The method includes placing a pH sensor in a rumen of the dairy cow, obtaining pH data of the rumen utilizing the pH sensor, receiving the pH data by one or more processors, calculating a first average of the pH data and a second average of the pH data utilizing the one or more processors, generating a plurality of pH classes based on a plurality of predefined pH ranges, generating a plurality of sodium bicarbonate classes based on a plurality of predefined sodium bicarbonate mass ranges, designing a fuzzy control system based on a set of rules, and determining an amount of sodium bicarbonate to add to a water supply of the dairy cow utilizing the fuzzy control system based on the first average and the second average.

A co-extruded, dual-texture animal food is provided. The food has a dry outer portion partially surrounding a semi-moist inner portion. The inner portion has a higher or similar moisture content and a softer texture compared to the outer portion which has a lower moisture content and harder texture. The outer portion comprises cereal grain and a legume at about 75-85% of the weight of the outer portion, and an animal-based protein contributing to about 5-10% of the weight or more of the outer portion. The inner portion has animal-derived grease mixed with lactic acid at about 3% by weight of the inner portion, along with at least one meat comprising at least 3% by weight of the inner portion. The composition inhibits moisture transference within and between individual pieces of the food. The food is shelf stable and the inner and outer portions retain their hardness and moisture profiles, post-packaging.