Method for treating flax seeds with a view to improving the food value of same

Abstract

The present invention relates to a process for treating flax (Linum usitatissimum) seeds with a view to improving their use as food, in particular for animals, characterized in that it comprises the following successive steps: a) Use of flax seeds provided that these seeds have a fat and/or omega-3 fatty acid content in excess of predefined values; and, only when the seeds are intended for feeding monogastric animals, a value for water retention capacity or a nutritional component of low value below predetermined values. b) Mixing, where there are at least two raw materials of different nature and/or quality and then fractionating, or fractionating and then mixing, said seeds from step a); c) Implementing a thermal step of preparation of the seeds from step b) with steam and/or a water-based liquid; d) Pressurizing the seed or mixture from step c) to a minimum pressure of 10 bars; and/or d1) Heating the seeds or the mixture from step d) or c) respectively.

Claims

1. A process for enhancing a food value of flax (Linum usitatissimum) seeds, comprising the following successive steps: a) selecting raw flax seeds comprising the following successive steps of: a1) providing raw flax seeds, a2) measuring in each batch of said seeds a hydrocyanic acid content, a fat content and an omega-3 fatty acid content and a3) selecting only each batch of said seeds that has: a content of cyanogenic compounds determined by an indirect method for assaying HCN after adding p-glucosidase according to the standard analysis method EN 16160 of April 2012 and corresponding to a hydrocyanic acid content (HCN content) of less than 250 mg per kilogram of raw flax seeds; and a fat content greater than 38 g per 100 g of raw flax seeds and an omega-3 fatty acid content higher than 20 g per 100 g of raw flax seeds and percent total fatty acids (TFAs) higher than 54; b) mixing, where there are at least two raw materials of different nature and/or quality, and then fractionating, or fractionating and then mixing, said seeds from step a) to break the seeds coats and kernels; c) impregnating the seeds from step b) with steam and/or a water-based liquid in order to reach on the seeds a temperature of 30 to 60° C. and a humidity of 10% to 60%, for 2 minutes to 8 hours; d) pressurizing the seeds or mixture from step c) for 10 seconds to 2 minutes at a minimum pressure of 10 bars at a temperature of 80° C. to 160° C.; or d1) heating the seeds or mixture from or step c) for 15 minutes to 2 hours at a temperature of 80° C. to 150° C.

2. The process as claimed in claim 1, wherein steps b) to d) or d1) are carried out on whole flax seeds.

3. The process as claimed in claim 1, wherein the temperature in step d1 is between 100° C. and 150° C.

4. The process as claimed in claim 1, comprising the addition of at least one exogenous enzyme to the seeds or mixture of step b), the at least one exogenous enzyme is identified from the following families: arabinofuranosidases, beta-glucanases, cellulases, glucoamylases, pectinases, pectin methyl esterases, phytases, proteases, and xylanases.

5. The process as claimed in claim 1, wherein step d), or d1) is interrupted as soon as said content of cyanogenic compounds determined by an indirect method for assaying HCN after adding β-glucosidase according to the standard analysis method EN 16160 of April 2012 and corresponding to HCN content of said seeds has a value lower than 30 mg/kg and their available fat (AF) content has a value higher than 65%.

6. The process as claimed in claim 1, wherein said seeds are for feeding of monogastric species and wherein a value for water retention capacity or mucilage content, as well as a content of crude cellulose or neutral detergent fiber (NDF), are lower than: for raw cellulose, 11 g per 100 g of raw flax seeds; for NDF, 22 g per 100 g of raw flax seeds; for mucilages, 4.5 g per kg of raw flax seeds; and with a water retention capacity of less than 4.5 g of water absorbed per g of dry raw flax seeds.

7. The process as claimed in claim 1, wherein in step c) the humidity is of more than 15% and the impregnation is for at least 15 minutes.

8. The process as claimed in claim 1, wherein the step c) is performed under stirring.

9. The process as claimed in claim 1, wherein step b) further comprises a step of mixing carried out after said fractionating.

10. The process as claimed in claim 1, wherein said fractionating of step b) is continued until at least 90% of the seeds have a grain size of less than 2000 micrometers.

11. The process as claimed in claim 1, wherein before or following step a) the seeds are sorted according to a criterion chosen from among size, weight, shape, density, an aerodynamic parameter, a colorimetric parameter, and an electrostatic parameter.

12. The process as claimed in claim 1, wherein following step a) and before step b) the seeds are decoated.

13. The process as claimed in claim 1, wherein following step a) or b), the seeds, whole or decoated, are crushed and the cake is used.

14. The process as claimed in claim 1, wherein at least one raw material selected from the group consisting of protein-rich seeds, cereals, cereal and protein co-products, simple and complex carbohydrate sources, oilseed cakes, and other oilseed co-products is mixed with said flax seeds.

15. The process as claimed in claim 1, wherein at least one antioxidant material is added to said seeds during at least one of said steps a) to d).

16. The process as claimed in claim 1, further comprising a step of cooling after step d), d1).

17. The process as claimed in claim 1, wherein following step a) and before step b) the seeds are decoated to produce kernel and coat fractions and the kernel fraction is characterized by a concentration of at least 3% fat.

18. The process as claimed in claim 1, wherein following step a) and before step b) the seeds are decoated to produce kernel and coat fractions and the kernel fraction is characterized by a concentration of at least 5% fat.

19. The process as claimed in claim 1, wherein following step a) or b) the seeds, whole or decoated, are crushed and a resulting cake contains at least 8% fat.

Description

DETAILED DESCRIPTION OF THE INVENTION

(1) The process comprising the subject matter of the present invention consists of a combination of steps:

(2) Step a): Use of Specific Seeds

(3) Use of Flax (Linum usitatissimum) Seeds

(4) A high content of at least one nutritional component, among fat and/or omega-3s. The seeds considered as selected or retained are those with a high fat and/or omega-3 content higher than the thresholds below:

(5) TABLE-US-00005 Nutritional component Units Range of variation High-content Species high added-value (to raw) Minimum Maximum seeds Flaxseed Fat (FAT) % 30 50 >38 Omega-3 (ALA) % Total FA 3 72 >54 Omega-3 (ALA) % 1 36 >20

(6) Preferentially, high content seeds contain at least 40% FAT or even 42%; and 56% ALA in total FA or even 58%.

(7) The selection of flaxseed on the basis of its nutritional quality has an impact on the technological steps implemented thereafter. The criteria retained here for the selection of flaxseed are the content of omega-3 in the form of α-linolenic acid (- or ALA -) as well as the fat content.

(8) Choosing to use flax seeds rich in either of these criteria leads to an impact on the next steps resulting in increased digestibility and/or detoxification, as described below.

(9) This is illustrated below by the example of a flax seed or the formulation of a blend based on flax seeds where the ALA content is set at 205 g/kg:

(10) Selection of Flax Seeds by ALA Content

(11) The higher the ALA content in flaxseed, the less incorporation is required to make the 205 g ALA blend. Thus, this lower incorporation leads to a lower level of added fat. In the thermomechanical process used, a lower fat content leads to a higher mechanical resistance of the seed to be treated. The result is an increase in digestibility read through the increase in available fat (AF), explained by more mechanical forces leading to more pressure and temperature. Indeed, these forces favor the rupture of cell walls and plasma membranes leading to a higher release of the fat contained in the lipid vacuoles. Thus, the higher the ALA content of flax seeds, the higher the AF of the treated flax seeds, and therefore the more digestible they will be for the animals.

(12) Selection of Flax Seeds by Fat Content

(13) The fat content of the seed has a significant influence on the total ALA content of the seed. Thus, the higher the fat content, and for the same 205 g objective, the less flaxseed is needed. This lower incorporation significantly reduces the intake of mucilage present in the seed. Thus, as described above, a lower mucilage content results in an increase in the digestibility of nutrients by the enzymes present (accessibility to the substrate, diffusion of enzymes, mechanical resistance). Thus, the higher the fat content of flax seeds, the more the efficiency of the enzymes is preserved.

(14) And, only when said seeds are intended for the feeding of monogastric species, with a low water retention capacity or with two nutritional components of low added-value, namely neutral detergent fiber (NDF) and mucilages. Seeds selected or retained with low water retention capacity or low added-value nutritional component are considered as selected or retained seeds with low water retention capacity or low added-value nutritional component those whose contents and/or values are below the thresholds below:

(15) TABLE-US-00006 Nutritional component Unit Range of variation low added-value (to raw) Minimum Maximum Seeds used Raw cellulose % 3.5 15.3 <11 NDF % 12.1 30.9 <22 Mucilages g/kg 2.2 5.8 <4.5 Water retention capacity g/gMS 2.8 5.9 <4.5

(16) Preferentially, seeds with low contents contain at most 19% NDF, or even 17%; 4 g/kg mucilages, or even 3.5% or 4 g water retention per g DM.

(17) In addition to the deleterious impact that soluble fiber has on the digestive processes of animals, it can also alter the technological process used to increase the digestibility of seeds—such as available fat—and to reduce or even remove their levels of antinutritional factors. Similar modes of action are explained below:

(18) The impact of these soluble fibers is manifold and is characterized by an increase in viscosity due to the high affinity between the soluble fibers and water, which induces on the one hand a lesser accessibility of the substrate (barrier role) and an alteration of the diffusion of the enzymes; and on the other hand a stronger mechanical resistance limiting the diffusion of temperature, water, as well as the enzyme/substrate contact. The soluble fibers of flax seeds are particularly characterized by their mucilage content, and their hydrophilic properties are assessed by their water retention capacity (WRC).

(19) And a hydrocyanic acid content of less than 250 mg per kilogram of raw material;

(20) Step b): Mixing and Fractionation of Seeds

(21) Choice of at least one mechanical mixing technology, where there are at least two raw materials of a different nature (i.e. at least one of which is not flax) and/or of a different quality, and of a mechanical seed fractionation technology set up in such a way that they allow, for the first, to make a homogeneous mixture of flax seeds and any additional raw materials, and for the second, to break the seed coat and kernels in order to make the nutrients more accessible to the enzymes (endogenous or exogenous and digestive) and thus improve the digestibility and detoxification of the seeds.

(22) A preference is to pre-mix the materials before fractionation, but it is also possible to operate by first fractionating the materials separately and then mixing them, but also to carry out two mixing operations, one before fractionation, the other after.

(23) The simple and/or combined mechanical stresses implemented to fulfil these functions can be obtained in particular by impact, cutting, compression, shearing or abrasion.

(24) Seed fractionation is characterized by particle size measurement which determines the size of the particles resulting from the process. The maximum size of 90% of the particles resulting from this mechanical technology is preferentially less than 2000 μm and even more preferentially less than 1500 μm.

(25) This dimension can be reached, for example, with a horizontal hammer mill according to the parameters below, for equipment with a capacity of 10 t/h and a 200 kW motor, rotation speed: 2800 rpm and screen size of 3 mm. This dimension can also be achieved with other usual equipment such as hammer and roller mills or crushers, paddle mills.

(26) Finally, other technologies exist and can also fulfill this function: grinding wheel mill, disc mill, pin mill, cutting head mill, bead or ball mill, blade mill or crusher, impactor or impact mill, etc.

(27) Step c: Preparatory Heat Treatment

(28) This step consists in choosing at least one thermal technology parameterized in such a way that it respects the following characteristics:

(29) A. First Possibility: Hydrothermal Preparation Step

(30) This step has the double objective of initiating the detoxification of flax seeds by causing an activation of endogenous enzymes and facilitating the next thermal step by improving the heat conduction capacities.

(31) This step consists of impregnating the seeds with water vapor and/or a liquid with water, in order to reach on the seeds previously fractionated, a temperature between 30 and 90° C. for a period of more than 2 minutes and a moisture of more than 10%.

(32) In a preferential way, it is advisable to impregnate seeds for a duration higher than 5 minutes, or 15 minutes even 30 minutes, and preferentially lower than 4 hours, even 8 h, without exceeding 24 h for a moisture higher than 12%, even 15%, and lower preferentially than 40%, without exceeding 60%.

(33) And in a very advantageous way, it is advisable to impregnate seeds for a duration higher than 1 hour, even 2 hours, for a moisture higher than 18%, even 20% or 25%.

(34) Water can be added during this step and/or during the mixing step.

(35) Hydrocyanic acid is the product of the degradation of cyanogenic compounds (linamarin, linustatin, neolinustatin) by beta-glucosidase. The temperature, time and moisture conditions mentioned above allow an effective enzymatic action. It should also be remembered that soluble fibers increase viscosity due to the strong affinity between mucilages and water and can thus limit the effectiveness of this enzymatic process (accessibility to the substrate, diffusion of enzymes, mechanical resistance). Below 30° C., the enzymes are very little active if at all, and above 90° C., most of them are deactivated by heat, even above 60° C.

(36) The equipment capable of carrying out this step is, in a non-exhaustive way: a preparer, a pre-conditioner and conditioner, a cooker, a mixer, a toaster, a steam impregnator, a maturer.

(37) B. Second Possibility: Hydrothermal and Enzymatic Preparation Step

(38) This preparation step consists of applying the same preparation conditions as described in the first possibility. It is distinguished simply by the fact that at least one exogenous enzyme, not present in flax seeds, is activated, which can be supplied in particular as a processing aid (enzyme extract, etc.), from additives, raw or fermented raw materials, etc., and added to the process at one of the preliminary steps, or during the process.

(39) The temperature characteristics are then chosen in such a way that they correspond to the activity ranges of the enzymes selected, but remain between 30 and 90° C. The time and moisture characteristics required are the same as those described above, considering nevertheless that these exogenous enzymes require more favorable conditions than endogenous enzymes, because they are not spatially and temporally as close to their substrates.

(40) It is in this sense that it is necessary to adapt the impregnation conditions so that the impregnation lasts at least 15 minutes, preferentially 60 minutes, and preferentially less than 4 hours, or even 8 hours, without exceeding 24 hours for a moisture higher than 15%, preferentially 25%, and preferentially less than 40%, without exceeding 60%.

(41) The enzyme (or enzymes) to be introduced belongs (or belong) to the families of arabinofuranosidase, beta-glucanases, cellulases, glucoamylase, pectinases, pectin methyl esterase, phytase, proteases, xylanases, galactosidases, and preferentially to xylanases, beta-glucanases and pectinases.

(42) It (or they) will have been chosen beforehand for its (their) efficiency in hydrolyzing particular chemical bonds that the animal is not able to perform at all or not completely or not quickly enough. In particular, the target will be to degrade carbohydrates that are not or poorly hydrolyzed in the animal to allow better accessibility of the other constituents of the seed by digestive enzymes, which accessibility can be explained, among other things, by the decomplexing of the carbohydrates with the nutritional or antinutritional compounds.

(43) The equipment capable of performing this step are for example: a preparer, a pre-conditioner and conditioner, a cooker, a mixer, a toaster, a steam impregnator, a maturer, a reactor.

(44) Step d/d1: Heat Treatment

(45) This step of heat treatment is carried out with and/or without pressure.

(46) A. Pressurized Heat Treatment Step

(47) This step consists in putting the seeds, or the mixture thus prepared, under a minimum pressure of 10 bars, preferentially higher than 20 bars, during a time higher than 10 seconds, preferentially between 10 seconds and 2 minutes, at a temperature higher than 80° C., preferentially higher than 100° C., or even included between 100 and 150° C., and in a more advantageous way still between 110 and 140° C. (and without ever exceeding 160° C.).

(48) This temperature is advantageously allowed by self-heating due to shear forces, friction and compression and possibly additionally by exogenous heat input, by conduction (heat transfer fluid, electrical resistance, electromagnetic fields, etc.) or by the addition of steam.

(49) Indeed, the increase of the pressure exerted on the previously fractionated and prepared flaxseeds, leading in addition to an increase of the temperature, will allow on the one hand a better evaporation of the HCN released thanks to a sudden change of pressure, or in other words, thanks to an isothermal expansion, and on the other hand an improvement of the digestibility of the seeds, and in particular of the omega-3s thanks to the rupture of the cellular walls thus facilitating the availability and thus the accessibility to the lipids of the seeds.

(50) Also, this step has the effect of inhibiting enzymatic activities due to the induced temperature.

(51) A non-exhaustive list of pressurized heat treatment equipment capable of carrying out this step is as follows: extruder, cooker-extruder, expander, press.

(52) This step aims to reduce antinutritional factors and improve the digestibility of energy and/or protein, while deactivating endogenous and/or exogenous enzymes.

(53) B. Pressureless Heat Treatment Step

(54) This step consists of a pressureless heat treatment, the duration of which is then extended so that it is longer than 15 minutes, preferentially 30 minutes or even between 30 minutes and 2 hours, and the temperature is higher than 80° C., preferentially higher than 90° C. or even between 90 and 150° C.

(55) This temperature is allowed by an exogenous heat input, by conduction (heat transfer fluid, electrical resistance, electromagnetic field, etc.) or by adding steam for example.

(56) The objective of this step is to inhibit enzyme activities and evaporate the released HCN. Since evaporation is less abrupt here, it is necessary to increase the time the material is exposed to a sufficiently high temperature to allow the hydrocyanic acid to change state from the liquid to the gaseous state.

(57) Likewise, the appropriate equipment for this pressureless heat treatment is, for example, the dryer, toaster, thermostatically controlled screw, etc.

(58) This step also aims to deactivate endogenous and/or exogenous enzymes, while improving the availability of the fat, especially in the case of heat treatment under pressure. Finally, it allows, if need be, to reduce the moisture of the mixture which should not exceed 14%, preferentially 12% to allow a good state of conservation of the mixture.

(59) One way to characterize the effectiveness of this step (these steps) is to evaluate the reduction of hydrogen cyanide (HCN) and the improvement in available fat (AF).

(60) Thus, the HCN value is expected to be less than 30 mg/kg, preferentially 20 mg or even 10 mg. And concerning AF, it is expected to be at least above 65%, preferentially 70%, or even 75%, and even 80%.

(61) The preceding steps of the process, as described above, can also be implemented in a cost-effective manner, taking into account the elements described below:

(62) Cooling

(63) At the end of the previous step, the treated seeds are hot. They then need to be cooled to bring them down to a temperature that allows them to be stable over time, and thus be preserved and stored in good conditions until consumption. For example, the temperature should not exceed 30° C. above ambient temperature, preferably 20° C.

(64) Sorting

(65) This sorting step groups seeds according to criteria of size, weight, shape, density or according to aerodynamic, colorimetric or electrostatic characteristics. The tools used to carry out these operations are in particular: the sifter, the cleaner-separator, the bolter, the de-stoner, the plansimeter, the densimetric table, the winnower, the optical sorter, the aeration systems (air column, suction, blower, etc.), magnetic.

(66) The purpose of this operation may be to separate seeds of different species, to remove impurities, to allot seeds of identical species, etc. The seed may be separated from other species, or it may be allotted to the same species.

(67) Decoating

(68) The purpose of a decoating step is to concentrate the protein, energy in the form of lipids, or fiber contents. It leads to the production of several fractions including a part called the kernel and another part called coat.

(69) This operation thus makes it possible to meet the nutritional needs of different species by limiting the proportion of poorly digestible components on the one hand, and by reducing the concentration of certain antinutritional factors on the other hand, in this case in the so-called kernel fraction. The so-called coat fraction is more concentrated in fibers, mucilages and lignans and more diluted in fats, omega-3 and proteins. Thus, the use of so-called kernel fractions rather than whole seed makes it possible to limit the proportions of soluble fibers for the same quantity of omega-3, which leads to improving the effectiveness of the enzymatic mechanisms (accessibility to the substrate, diffusion of enzymes, mechanical resistance). As for the cyanogenic compounds, they are particularly present in the kernel, but without being very diluted in the coats.

(70) This decoating step is characterized by a minimum yield assessed from the effect of concentration or dilution of at least one of the following constituents with regard to the most concentrated kernel fraction: Fats +3%, then 5%, then 10% Crude proteins +3%, then 5%, then 10% Raw cellulose −5%, then −10%, then −15%. Mucilages −20%, then −30%, then −40%. Lignans −20%, then −30%, then −40%.

(71) Decoating is carried out by combining a mechanical stress phase and a separation phase, following, if necessary, a possible rehydration of the kernel, preceded by a heat pre-treatment phase to facilitate the peeling.

(72) The simple and/or combined mechanical stresses used to fulfil these functions may be impact, compression or abrasion. The tools used to carry out this phase include, but are not limited to, the following: roller and hammer mills or crushers, the impact compactor or impact mill, the polisher, the paddle mill, the grinding wheel mill, the disc mill, the pin mill, the cutting head mill, the bead or ball mill, the blade mill or blade crusher, etc.

(73) Separation can be carried out according to criteria of size, weight, shape, density or according to aerodynamic, colorimetric or electrostatic characteristics. The tools used to carry out this phase are, in particular: the sieve shaker, the cleaner-separator, the bolter, the de-stoner, the plansimeter, the densimetric table, the winnower, the optical sorter, the aeration systems (air column, suction, blower, etc.) or even magnetic, etc.

(74) At the end of this step, it should therefore be specified that the following steps of fractionation (if necessary), heat preparation (if necessary) and heat treatment as described are carried out on co-products of flax seeds, and not on whole flax seeds.

(75) Seed Crushing and Processing of Flaxseed Meal

(76) Alternatively, it is possible, after step a) or b) described above, to crush the whole or decoated flax seeds so that flaxseed oil and flaxseed cake are obtained. Since flaxseed cake still contains more than 8% fat, preferably 10% or even 12%, it still contains a certain amount of omega-3, but above all a large amount of HCN.

(77) As previously at the decoating step, it should therefore be specified that, after this crushing step, the following steps of fractionation, heat preparation (if necessary) and heat treatment as described are carried out on the flaxseed cake, a co-product of the crushing of flax seeds, and not on whole flax seeds.

(78) Use of Additional Raw Material(s)

(79) It becomes advantageous to choose at least one raw material to be added to flaxseed, which will be selected for its technological and/or nutritional and/or economic properties. Indeed, depending on the use that will be made of the mixture resulting from the process, and its destination in terms of animal species and physiological step in particular, the choice of the raw material(s) will focus in particular on the nutritional characteristics and cost of raw materials.

(80) But they will also have to be chosen on the basis of their technological advantages, in particular through: their physical properties and therefore their predisposition to make the process stresses more advantageous, thus modifying the pressure forces and thermal energy, considering in particular their rheological behavior during the process; their capacity to mix with flax seeds in wet conditions and therefore their capacity for adsorption (surface uptake) or absorption (uptake by assimilation) of oil and/or water; the presence and/or abundance of enzymes of interest, endogenous to the additional raw material, and therefore their ability to enhance the enzymatic activities of the process, for example via beta-glucosidase to improve the detoxification of flax seeds.

(81) Advantageously, flax seeds will be associated preferentially with a share of protein-rich seeds and/or cereals, especially when the heat technology involves a heat treatment step under pressure.

(82) In fact, in order to force the passage through the extruder, the addition of protein-rich seeds and/or cereals allows flax seeds to be technologically better processed and increases the bioavailability of the fat.

(83) Finally, more generally, the choice of additional raw material is preferably based on the potential for nutritional and economic improvement that can be achieved by this process applied to flax seeds.

(84) Thus, among the additional raw materials, preference will be given first to protein-rich seeds and cereals, then to cereal and protein co-products, simple or even complex carbohydrate sources, and oilseed cake and other oilseed co-products, then to all other raw materials usual in animal nutrition.

(85) Use of an Antioxidant Solution

(86) It may be prudent, to preserve the nutritional and functional integrity of the omega-3s of flaxseed resulting from the process, to add a step acting as an antioxidant solution.

(87) Flaxseed is already naturally endowed with antioxidants in the form of lignans, a family of phytoestrogens. Nevertheless, it is recommended, if necessary, to add an antioxidant solution, especially when the conditions and duration of transport and storage prove to be restrictive. Temperature, light and aeration are all factors, not exhaustive, that promote the risk of oxidation of fatty acids, and on which it may be technically and economically difficult to act.

(88) The proposed antioxidant solution consists of the use of at least one of the following solutions: Packaging, transport and storage of the seeds resulting from the invention away from light; for example so-called “big bags” and other opaque containers; Packaging in a bag in which at least a large part of the oxygen in the air has been removed (vacuum packaging); or replaced by an inert gas, for example nitrogen (inerting packaging); Addition of at least one antioxidant, preferentially several in such a way that they act in a complementary manner at the different stages of the oxidation process, from initiation to propagation, whether they are lipophilic and hydrophilic in nature and of chemical and/or natural origin. This antioxidant contribution will preferentially take place before the fractionation and mixing step, in powder and/or liquid form.

(89) In a non-exhaustive way, mention may be made of several antioxidants of natural or synthetic origin: phenolic compounds in various forms: simple phenols, flavonoids, isoflavonoids and anthocyanins, phenolic acids and coumarins, lignans, lignins, stilbenoids, non-phenolic metabolites, naphthoquinones, tannins, resveratrol, procyanidins, rosmarinic acid, terpenoid compounds, lecithins . . . vitamins such as ascorbic acid and its salts (vitamin C), tocopherols (vitamin E); β-carotene (provitamin A) and other carotenoids, tocotrienols . . . propyl gallate, citric acid, butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), tertiary butylhydroquinone (BHQT) . . .

(90) Stirring in the Thermal Preparation Step

(91) In step c), one advantage is that the seed, or the mixture, is stirred so that it undergoes the same treatment conditions. Indeed, stirring will: homogenize the fractionated seeds with the water and other possible complementary inputs, with the aim in particular of facilitating the functionality, as soon as the enzymes come into contact with their substrates, of the antioxidant function on the fatty acids; homogenize the added water and the temperature within the seeds or the mixture; avoid the formation of agglomerates and thus facilitate the transport conditions of the seed or mixture.

(92) This process achieves technically advantageous results with regard to the prior art.

(93) In fact, no process widespread in the bibliography achieves the technical and economic improvements obtained by the present process, particularly with regard to recent animal production systems, characterized by significant genetic advances adapted to a feeding system based essentially on soybean, grain maize and cereals. The combination of the various stages described above makes it possible to obtain a flax seed characterized by, at the same time:

(94) 1) Higher Content of at Least One Nutritional Component

(95) TABLE-US-00007 Seed resulting Nutritional component Unit Range of variation from the highly valued (to raw) Minimum Maximum invention Fat % 30 50 >38 Omega-3 % Total FA 3 72 >54 Omega-3 % 1 36 >20

(96) Preferentially, the seeds resulting from the invention contain at least 40% fat, or even 42%; and 56% ALA in total FA, or even 58%.

(97) 2) Lower Content of at Least One Nutritional Component of Low Value or Low Water Retention Capacity:

(98) TABLE-US-00008 Nutritional component Unit Range of variation low value (to raw) Minimum Maximum Cooked seed NDF % 12.1 30.9 <22 Mucilages g/kg 2.2 5.8 <4.5 Raw cellulose % 3.5 15.3 <11

(99) Preferentially, the seeds resulting from the invention contain at most 19% NDF, or even 17%; and 4 g/kg mucilages, or even 3.5.

(100) 3) Lower Content of Hydrocyanic Acid

(101) TABLE-US-00009 Unit Range of variation Antinutritional factor (to raw) Minimum Maximum Cooked seed HCN mg/kg 130 450 <30

(102) Preferentially, the seeds resulting from the invention contain at most 20 mg or even 10 mg HCN per kg.

(103) 4) Improved Level of Fat Availability and/or Energy Digestibility and/or Protein and its Amino Acids:

(104) TABLE-US-00010 Protein/ amino acid Available fat Energy digestibility digestibility (AF) (% increase) (% increase) Poultry 65% ME (kcal) DUC (%) +20 to 100% +5 to 30% Pigs ME (kcal) DUC (%) +40 to 100% +5 to 15% Fish DUC (%) DUC (%) +10 to 40% +5 to 15% Other % increase DUC (%) species +10 to 40% +5 to 15%

(105) Preferentially, the seeds resulting from the invention will have an available fat content of at least 70%, even 75% and up to 80%, under the operating conditions used, after 10 minutes of extraction.

(106) The results presented above are comparable to a seed having undergone only a fractionation step similar to that described in the invention and a granulation step at a temperature <100° C. And the results are also derived from current animal genetics, being considered from breeds selected for their productivities.

(107) The results presented below highlight the synergistic effect on the digestibility of the energy of flax seeds of the combination of the selection of the flax seed and its technological treatment according to the methods specified by the invention.

(108) TABLE-US-00011 Seed selection according to the Technological treatment according invention to the invention Nutritional enhancement (Fat, omega-3, NDF, (Mixing, Fractionation, Heat by poultry on a 100% basis Mucilages, CRE) Preparation, Heat Treatment) Energy digestibility No No 100 Yes No 149 No Yes 110 Yes Yes 203 Base 100 = flaxseed not selected & not treated as described in the table above

(109) Nutritional value in poultry is evaluated through two parameters: energy digestibility or metabolizable energy (ME); protein digestibility (DUC N).

(110) On energy digestibility, when the approaches are considered in isolation, the impact of flaxseed selection allows a 49% increase in its value; the impact of technological processing allows a 10% increase. When these two approaches are both considered, the impact is 103% in relation to the flax seed not selected and not treated as described by the invention. It is therefore not a simple addition of the approaches of selection (+49%) and technological treatment (+10%) but a true synergy (=103%).

(111) From these various characteristics, it can also be noted that the present invention makes it possible to improve the detoxification and nutritional value of flax seed with regard to the bibliography and in particular the aforementioned European patent.

(112) In terms of gross detoxification, the present invention improves the residual content of cyanogenic compounds to the extent that the measured HCN reaches 30 mg per gross kg of seed, compared to 50 mg according to patent EP 1 155 626.

(113) TABLE-US-00012 Flaxseed according to Flaxseed Raw patent EP according to the flaxseed 1 155 626 present invention HCN content mg/kg raw 265 50 30
Knowing that the invention is preferentially capable of reducing the HCN content below the threshold of 20 mg/kg or even 10 mg/kg.

(114) In terms of risk benefit analysis, it is also interesting to compare the quantity of HCN per kg of omega-3 provided.

(115) The present invention makes it possible to reduce the level of HCN in relation to patent EP 1 155 626 from 160 mg to 145 mg/kg omega-3.

(116) TABLE-US-00013 Flaxseed according to Flaxseed Raw patent no. according to the flaxseed 1 155 626 present invention HCN content mg/kg 1100 160 145 omega-3

(117) Knowing that the invention can preferentially reach 100 or even 50 mg of HCN per kg omega-3.

(118) Finally, a final way of presenting the advantage of the invention consists in comparing the HCN content per kg of available omega-3, using the AF criterion as a predictor of the digestibility of fat. Thus, it is shown that the present invention makes it possible to obtain a better efficiency ratio with respect to the aforementioned patent.

(119) TABLE-US-00014 Flaxseed according to Flaxseed Raw patent EP according to the flaxseed 1 155 626 present invention HCN content mg/kg 3700 2000 250 of omega-3 available

(120) Knowing that the invention can preferentially reach 145 or even 65 mg of HCN per kg of available omega-3.

(121) But the present invention also goes beyond an improvement in benefit/risk by proposing to use seeds with a more digestive basis in view of their lower content of compounds with low value. This is how a comparison between raw seed and seed resulting from the invention is presented in the table below, on the quantities of NDF and mucilages in g per kg raw, but also in g per kg omega-3 and especially in g per kg of available omega-3.

(122) This demonstrates the double advantage of a seed with fewer low-value compounds on the one hand and more omega-3 available on the other.

(123) TABLE-US-00015 Flax seed Flax seed according to the raw invention NDF g/kg raw 240 190 NDF g/kg 996 926 of omega-3 NDF g/kg 3351 1543 of omega-3 available Mucilages g/kg raw 5 4 Mucilages g/kg 21 19 of omega-3 Mucilages g/kg 70 32 of omega-3 available

(124) These characteristic results of the seeds resulting from the invention are synergistic insofar as hydrocyanic acid is not involved in the so-called digestibility results, nor is the availability of the fat, which proves to be well correlated with the digestibility results.

(125) Indeed, HCN has a negative effect on the animal's energy metabolism. It has the effect of inhibiting the enzymatic activity of the cytochrome oxidase used for electron transport in the respiratory chain to form ATP molecules.

(126) Thus, the invention has the advantage of not only achieving high levels of so-called AF and digestibility of flax seeds, high contents of nutritional components and low contents of low value components, but also avoiding technical malfunctions and other health problems related to the potential emanation of HCN.

(127) 0) Digestibility Test on Broilers

(128) In an experimental farm, the digestibility of flax seeds from different technological routes was evaluated. The digestibility tests were conducted on male chicken (ROSS PM3) by substituting 30% of the basic feed with the seeds to be tested. The energy value and digestibility of the protein are calculated by difference taking into account the principle of additivity. The approaches tested are in isolation and cumulatively the impact of the flaxseed selection and the technological treatment of the latter as described in the invention. The table below shows the following: Characteristics of the selected flax seeds; Characteristics of the technological processes; Characteristics of the treated flax seeds.

(129) TABLE-US-00016 Characteristics of the invention Flax seed selection step No No Yes Yes according to the invention Technological treatment No Yes No Yes step for flax seeds according to the invention Characteristics of flax seeds Fat, % 43.6 42.7 Omega-3, % TFA 59.2 58.2 NDF, % 23.1 19.0 Mucilages, g/kg  4.7  2.4 Water Retention  5.1  3.5 Capacity (%) HCN Flaxseed, mg/kg 294   271   Flaxseed treatment processes Mixing — No — No Fractionation — Yes — Yes Decoating — Yes — Yes Thermal preparation Temperature — 45° C. — 45° C. Humidity — 11% — 11% Duration — 15 min — 15 min Heat treatment Temperature — 135° C. — 135° C. Duration — 15 s — 15 s Pressure — 20 bars — 20 bars Characteristics of treated flax seeds ME Flaxseed, kcal/kg 1842 2020 2751 3743 ME Flaxseed, on a 100 basis  100  110  149  203 Base 100 = flaxseed not selected & not treated as described in the table above

(130) This digestibility trial in chickens illustrates the value of flaxseed selection and processing technology in isolation, the selection of the seeds and their technological treatment: On energy, the impact of selection is +49%, the impact of treatment is +10% in digestibility compared to unselected or untreated seeds;

(131) When the two approaches are applied jointly, it is not a simple additive effect of the impacts considered in isolation that is achieved, but rather a synergy of them: On energy, the impact of the selection and technological treatment of flax seed, as described by the invention, is +103% compared with a non-selected and non-technologically treated flax seed:

(132) Thus, the invention as described provides a real advantage in terms of value to the animal. This can be seen through its energy recovery, as described above. It is the result of seeds with a higher nutritional density but also of a more efficient technological treatment.

(133) Thanks to these advantages, the invention has led to zootechnical results that are hitherto unequalled in animal husbandry.

(134) Several zootechnical tests on monogastric animals and an in vitro test on ruminants were carried out in different species and farms, making it possible to validate under production or extrapolation conditions the technical advantages obtained by the invention. These tests are supplemented by a study of economic interest.

(135) 1) Zootechnical Test on Laying Hens

(136) In an experimental farm, for about 3 months, 3% flax seed from the invention, combined with 3% fava bean seed, was fed to laying hens (Isa-Brown), taking into account the ME (metabolizable energy) and DUC N (protein digestibility) values previously determined by a digestibility study.

(137) Given the methodology used to formulate feeds for laying hens in iso-nutrients (metabolizable energy, digestible essential amino acids, calcium, phosphorus, etc.) taking into account the differences in digestibility values evaluated earlier, the objective of this trial was to verify whether, thanks to the synergistic effect of a reduction in antinutritional factors, the invention made it possible to obtain a level of zootechnical performance at least equal to or even higher than that of a reference feed.

(138) The flaxseed resulting from the invention is the result of a combination of treatments, first of all selection, making it possible to isolate seeds with particular characteristics (fat %, omega-3, NDF, Mucilages, CRE) mentioned in the table below. This seed is then crushed and thermally prepared for 15 minutes, incorporating steam increasing the temperature to 45° C. and 11% humidity. Finally the crushed seed is preheated and preheated and subjected to a pressure of 20 bars for 15 seconds, the temperature is then 135° C.

(139) The table below thus presents: The nutritional characteristics retained for the flaxseed resulting from the invention on the one hand and for the flaxseed having simply been crushed on the other hand, in comparison with another standard flaxseed not tested in laying hens, which values have been previously determined by the study of their digestibility on chicken according to the usual protocols known to the skilled person and referring to; Egg laying performance in terms of egg weight, exported egg mass (taking into account the number of eggs laid) and feed efficiency (feed efficiency to produce 1 egg).

(140) TABLE-US-00017 TABLE Characteristics of rations and flax seeds for laying hens, and associated production performance Trial flax Standard seed Control flaxseed Trial flax resulting Flax seed- only seed from the free crushed only crushed invention Characteristics of the ration ME ration, kcal/kg 2800 — 2800 2800    Digestible lys, g/kg 6.9 — 6.9  6.9 Characteristics of flax seeds Fat, % fat 37.4 42.7 omega-3, % TFA 55.3 58.2 NDF, % 23.8 18.3 Mucilages, g/kg 3.9  3.4 CRE (%) 6.3  3.8 HCN Flaxseed, mg/kg — 290 271   AF flaxseed, % — 45.7 40.2 Flaxseed treatment processes Mixing — — No No Fractionation — — Yes Yes Thermal preparation Temperature — — — 45° C. Humidity — — — 11% Duration — — — 15 min Heat treatment Temperature — — — 135° C. Duration — — — 15 s Pressure — — — 20 bars Characteristics of treated flaxseed ME Flaxseed, kcal/kg — 1842 2751 3743    DUC N Flaxseed, % — 54 67 71   HCN Flaxseed, mg/kg — 290 271 19   AF flaxseed, % — 49.8 45 81   Production performance of hens Weight of eggs, g 61.9 — 63.1 63.2 Export mass, g/d 61.0 — 61.4 61.8 Egg-laying rate, %. 98.6 — 97.3 97.8 Consumption index 1.92 — 1.94  1.93

(141) First, it can be seen that the differences in digestibility values between the 3 flax seeds are highly different. The values of ME and DUC N go from 1842 kcal and 54% respectively for a standard flax seed, to 2751 kcal and 67% for a previously selected but only crushed flax seed, to 3743 kcal and 71% for the same selected flax seed but having undergone the entire process of the invention.

(142) These production performances of the laying hens are to be put in relation with the composition characteristics of the flax seed selected and then treated in mg, NDF, Mucilages then ME and DUC N on the one hand and with the efficiency characteristics of the treatment in terms of HCN and AF on the other hand. These performances are the result of a positive interaction between a selection of adapted flax seeds and an optimized technological process.

(143) Therefore, compared with the control lot with soybean meal, which is already very well characterized in terms of digestibility values and production performance, it should be assumed that: The results obtained, in terms of hen production performance, with the “trial only crushed” flax seeds are significantly lower than the “soybean meal” control, highlighting the negative effects of antinutritional factors on the hen's laying performance. In fact, the main finding is that the hens in this batch had a lower laying rate but a higher egg weight, resulting in them exporting a little more egg mass, but consuming more feed to produce the same amount of eggs, a sign of a slight loss in feed efficiency (increase in feed efficiency index). While the nutritional value of the flaxseed “Trial from the invention” was already significantly higher than the flaxseed “Trial only crushed,” the results obtained with the flaxseed of the invention show a significant improvement in the various performance criteria.

(144) This is how the advantage of the invention can be observed. Not only does the flaxseed of the present process have superior nutritional values in so-called digestibility studies, but it also avoids the harmful effects of antinutritional factors while at the same time achieving production performances similar to soybean meal.

(145) 2) Zootechnical and Economic Test on Broiler Poultry

(146) At a reference fast strain chicken farm, two identical buildings were fed two feeding programs. The usual program based on soybean and cereal oil cake and oil is compared with the feed program including a proportion of flaxseed from the invention, mixed with protein-rich seeds. This mixture, in a ratio of 70% flax seeds and 30% fava bean seeds, was distributed at a rate of 2.5% during the growing period and 3% during the finishing period.

(147) The technical and economic performance was evaluated on the basis of consumption, animal weight, growth, feed conversion, mortality and feed cost.

(148) In this trial, the nutritional values of flaxseed used in the formulation of the food were based on the so-called digestibility values previously determined. The objective was therefore to verify whether the zootechnical performance of the chickens was equal to or better than that of the control lot.

(149) The table below shows the characteristics of flax seeds, the technological treatments used, the processed flax seeds and the technical and economic performance data obtained.

(150) TABLE-US-00018 Trial batch with flaxseed Trial batch result of Control batch with flaxseed the without flax seed only crushed invention Characteristics of the ration ME ration, kcal/kg 3050 — 3050  Digestible lys, g/kg 10 —  10 Characteristics of flax seeds Fat, % fat 42.3 omega-3, % TFA 59.3 NDF, % 16.9 Mucilages, g/kg  3.7 Water Retention  4.0 Capacity (%) HCN Flaxseed, mg/kg — 135   AF flaxseed, % — 38.5 Flaxseed treatment processes Mixing — No No Fractionation — Yes Yes Thermal preparation Temperature — — 45° C. Humidity — — 11% Duration — — 15 min Heat treatment Temperature — — 135° C. Duration — — 15 s Pressure — — 20 bars Characteristics of treated flaxseed ME Flaxseed, kcal/kg 2751 3743  DUC N Flaxseed, % 67  71 HCN Flaxseed, mg/kg 135 <10 AF flaxseed, % 43.2   79.8 Chicken production performance Based on 100 of the control Average weight 100 — 104 Average daily gain 100 — 104 Technical consumption 100 —  96 index Performance index 100 — 109 Economic consumption 100 —  96 index

(151) Thus, the technical results enabled by the invention first of all demonstrated the efficiency of the process in reducing the HCN content and increasing the AF content; and above all they compensated for the additional food cost, with a 4% improvement in the economic index.

(152) Thus, the solution proposed by the invention has led to a significant improvement in technical (weight +4%, GMQ +4%, technical IC −4% and performance index +9%) and economic performance.

(153) According to these zootechnical results, the digestibility values of the flax seeds resulting from the invention cannot alone explain the improved performance.

(154) Indeed, while the digestibility results were taken into account during feed formulation, the production performance observed is higher, a sign of a synergistic effect related to a better feed value of flaxseed, expressed at the level of the animal's metabolism, and which can be linked to the reduction of antinutritional factors.

(155) 3) In Vitro Study of Fatty Acid Biohydrogenation in Ruminants

(156) In ruminants, dietary lipids are lipolyzed and unsaturated fatty acids are partially hydrogenated in the rumen. They are absorbed in the small intestine and pass partly, and after possible desaturation, into milk and meat. This hydrogenation reaction of unsaturated fatty acids by ruminal bacteria is called biohydrogenation.

(157) For polyunsaturated fatty acids, it is broken down into several stages and always starts with a first isomerization reaction. This isomerization is carried out by different ruminal bacteria, resulting in the formation of various isomers. For alpha-linolenic acid ALA, the first isomerization reaction is followed by three reductions leading to the synthesis of 18:0 stearic acid.

(158) Intermediates of this biohydrogenation, such as conjugated linolenic acids (CLnA), derived from the biohydrogenation of ALA, may have properties beneficial to human health. Vaccenic acid (trans11-C18:1) is also produced during the biohydrogenation of ALA and can be desaturated to CLA in the udder of ruminants and in the consumer's body. Therefore, increasing its production in the rumen is also of interest, as trans10-C18:1 acid is not increased in the same proportions. Indeed, this last fatty acid is indicative of a ruminal dysfunction and is known for its harmful properties on the metabolism of ruminants and the nutritional quality of products for humans.

(159) The study and control of ruminal biohydrogenation of fatty acids is therefore an essential point for mimicking (imitating) the effects of a grass-based diet on the one hand, and for improving the rumen microbial balance and the nutritional quality of ruminant production on the other.

(160) In order to determine the interest of the invention in the feeding of ruminant animals, the disappearance of omega-3 ALAs by biohydrogenation, and their fate in different intermediate fatty acids of hydrogenation were evaluated compared with flax seeds in its different known forms, and compared with the omega-3 ALAs of a reference grass.

(161) The flax seeds in their various known forms resulting from the invention have all been analyzed to determine, in particular, the content of available fat (AF) after 10 minutes of stirring, according to the method previously described.

(162) The differently treated seeds, oil and reference grass were introduced in nylon bags (registered trademark) and incubated in vitro in rumen juice for 2-6 hours. Fatty acids were analyzed in the initial products and at the end of incubation to calculate a percentage disappearance (biohydrogenation rate, which measures the efficiency of the initial isomerization step) of ALA, the fate of this ALA in CLnA and C18:2 transl 1-cis15, the fate of the unsaturated AGs of the flax seed in C18:0, but also the proportion of C18:1 t11 appearing and the ratio between C18:1 trans 11 and C18:1 trans 10.

(163) In order to best mimic the hydrogenation kinetics of grass ALA, it is necessary to approximate the values of these different FA isomers obtained with grass. In the table below are presented the characteristics of the flax seeds, the technological treatments implemented, the treated flax seeds and the results after 2 hours of incubation.

(164) TABLE-US-00019 Crushed Extruded Flaxseed of Flax- raw cooked the seed Reference flaxseed flaxseed invention oil grass Characteristics of flax seeds Fat, % 42.3 100 23.4 to 33.5 Omega-3, % TFA 59.3 55.6 58.8 NDF, % 16.9 0 55.1 to 62.6 Mucilages, g/kg  3.7 0 0 Water Retention  4.0 — — Capacity (%) HCN Flaxseed, 135   0 0 mg/kg AF flaxseed, % 38.5 98.8 — Flaxseed treatment processes Mixing No No No — — Fractionation Yes Yes Yes — — Thermal preparation Temperature — — 45° C. — — Humidity — — 11% — — Duration — — 15 min — — Heat treatment Temperature — 90° C.  135° C.  — — Duration — 15 s 15 s — — Pressure — 5 bars 20 bars — — Characteristics of treated flaxseeds HCN Flaxseed, 192 41   <10 mg/kg AF flaxseed, % 45 63     75.6 Results % BH C18:3 33.0 36.5  34 to 40 32.8 81.3 Becomes CLnA 2.3 4.3 5 to 9 7.8 6.9 Becomes 10.6 14.9  15 to 19 11.3 17.8 C18:2 t11 c15 % C18:1 t11 2.1 2.6 2.7 to 3.6 2.0 6.9 C18:1 t11/ 2.4 3.0 3.5 to 4.1 2.6 3.9 C18:1 t10 Becomes C18:0 27.7 19.1  10 to 20 23.8 53.6 % BH: biohydrogenation rate

(165) The first observation is the very strong biohydrogenation of ALA from grass, leading in particular to a very high proportion of C18:0, compared with sources of ALA in the form of flax.

(166) It can thus be considered that the amount of ALA to be distributed in the ruminant ration in the form of flax can be reduced compared with grass, to obtain a similar amount of ALA at the rumen exit, these ALAs that will have escaped biohydrogenation.

(167) On the other hand, if we consider an equivalent amount of ALA intake in the form of grass or flax under these different forms, we see that: the crushed raw flaxseed has rapid hydrogenation kinetics leading to a very low proportion of hydrogenation intermediates, and a high proportion of C18:0. Note that the ratio C18:1 trans 11/C18:1 trans 10 is relatively low. the extruded cooked flaxseed allows a slowing of the hydrogenation kinetics of ALA, leading to more hydrogenation intermediates (CLnA and C18:2 trans 11 cis 15) and C18:0, as well as a higher proportion of C18:1 trans 11 and an improvement of the ratio C18:1 trans 11/C18:1 trans 10. Flaxseed oil also leads to a slowing of the hydrogenation kinetics of ALA, with some variants compared with extruded cooked flax seed as less C18:1 trans 11 and a deterioration of the ratio C18:1 trans 11/C18:1 trans 10. the flax seed resulting from the invention, according to the various treatment conditions mentioned, makes it possible to obtain a kinetics of appearance of the ALA hydrogenation intermediates similar to that of grass, with a proportion of C18:1 trans 11 closer to grass and a ratio C18:1 trans 11/C18:1 trans 10 similar to grass.

(168) Its hydrogenation rate becomes higher than that of other flax sources and tends to be a little closer to that of grass. However, it remains far from it, but this difference is compensated by a lower synthesis of C18:0.

(169) At the end of this study, it can be concluded that the flax seeds resulting from the invention are indeed the closest to the model of grass, it being understood that grass represents a natural, healthy and sustainable diet, in the interest of ruminants and their health, and in the interest of the consumer.

(170) This study also confirmed that within the flaxseed assessed, available fat was a good predictor of rumen ALA fate.

(171) 4) Study of the Economic Interest of the Process According to the Present Invention

(172) In order to carry out this economic analysis, feed formulation software was used, with appropriate information on available raw materials, nutritional values of the raw materials, prices of these raw materials and nutritional constraints of feeds for broilers and layers at different physiological stages of production.

(173) Thus, after having provided information on the nutritional values and potential prices of the best combinations of the invention, the predisposition of the invention to be economically viable was assessed.

(174) By this same approach, it was also possible to evaluate the prices of interest of the raw materials developed from the best combinations of processes resulting from the invention. And from there, it was found that the invention made it possible to be economically relevant within the framework of a balanced diet in ALA omega-3, for example by formulating on formulation constraints linked to obligations of means in ALA omega-3 as in the specifications of the Bleu-Blanc-Cceur association.

(175) Below are presented three feed formulas for growing broilers showing the economic favor given to the solution resulting from the invention (a mixture of flax and fava bean seeds, at a rate of 70% and 30% respectively, due to its technical-economic priority in terms of inclusion by optimization in the Bleu-Blanc-Cceur feed formulas, compared with the known raw materials of the prior art (crushed or extruded flax seeds).

(176) Comparison table of three growth feed formulas for Blue-White-Cceur broiler chicken: one from crushed flaxseed, a second from extruded flaxseed and a last one from flax seeds from the invention.

(177) TABLE-US-00020 Control formula Control formula Trial formula with crushed with extruded with flax seeds flax seed flax seed of the invention Composition of the formulas Soybean meal 22.3 18.1  20.8  Rapeseed cake Wheat 39.5 62.5  53.4  Corn 24.5 3.7 11.9  Crushed flaxseed  3.2 Extruded flaxseed 3.8 (70% flaxseed + 30% wheat bran) Solution of the 3.4 invention (70% flaxseed + 30% beanseed) Corn gluten  3.6 5.0 3.6 Rapeseed oil 4  4   4   Minerals &  2.3 2.3 2.3 Vitamins Amino acids  0.6 0.6 0.6 Nutritional characteristics Metabolizable 3100 kcal 3100 kcal 3100 kcal energy Protein 19.5% 19.5% 19.5% Digestible lysine 10.3 g/kg 10.3 g/kg 10.3 g/kg Calcium 0.79% 0.79% 0.79% Phosphorus 0.40% 0.40% 0.40% ALA omega-3 6 g/kg 6 g/kg 6 g/kg Cost price 288.3 €/ton 287.5 €/ton 286.4 €/ton

(178) Through this formulation exercise, we can see that the solution of the invention is optimized in a growth feed formula for broiler chicken “Bleu-Blanc-Cceur”, and allows savings of around 1.9 € per ton and 1.1 € per ton compared with crushed flaxseed and extruded flaxseed respectively.

(179) This formulation study demonstrates the technical and economic viability of the invention for any nutritional approach balanced with ALA omega 3.

(180) Finally, in terms of applications, the process constituting the subject matter of the invention aims to promote the inclusion of flax seeds in feed as a substitute for other sources of energy such as cereals and all lipid sources, and thus to meet the demands of breeders for healthy, high-performance animals, and the demands of consumers for access to livestock products which are more nutritionally balanced, safer, healthy and sustainable, and whose feed is of local origin.

(181) The field of application of this process may concern two types of use for breeding:

(182) Use in the Preparation of a Raw Material

(183) Preparation of a concentrate based on flax seed, or co-products, becoming a raw material, for incorporation into complete or complementary feed for monogastric animals and intended for industrial and/or farm feed manufacturers. In this case, the minimum incorporation of said flaxseeds, or its co-products, is at least 20%, preferentially at least 30%, or even at least 40%.

(184) The other raw materials making up the concentrate may undergo all or part of the steps of the present invention, especially if the latter confers an advantage on these raw materials.

(185) Thus, the raw materials to be preferred are protein-rich seeds, any starchy product such as cereals, then cereal and protein crop co-products, oilseed cakes and sources of simple and complex carbohydrates, then any other raw materials usual in animal nutrition.

(186) Use in the Preparation of a Foodstuff

(187) Preparation of a complete or complementary cereal feed for livestock breeders to feed their monogastric animals. In this other case, the minimum incorporation of said flax seed, or its co-products, is a minimum of 1%, preferentially a minimum of 3%.

(188) Also, the products resulting from the invention are distinguished according to the needs of food manufacturers and breeders, according to whether it is a question of a strict positioning of omega-3 intake without any other technical consideration, or according to whether it is a question of local, French and “Bleu Blanc Cceur” production channels, for example.

(189) Indeed, in the case of omega-3 requirements traced and guaranteed to meet non-GMO or “Bleu-Blanc-Cceur” specifications, the treatment of flax seed, or its co-products, in association with protein-rich seed is preferred.

(190) This approach has the advantage, in the context of use by food manufacturers, of being able to provide in the same product both a source of omega-3, but also a source of protein instead of a raw material support without much technical interest (co-products of cereals, grains, etc.), and thus not require an additional storage cell for protein-rich seeds.

(191) Here is an example of formulations:

(192) Formulas for non-GMO/local protein supply chains:

(193) Based on 50% flax seeds and 50% protein-rich seeds;

(194) Based on 30% flax seeds and 70% protein-rich seeds;

(195) Based on 15% flax seeds and 85% protein-rich seeds;

(196) Formulas for the “Bleu-Blanc-Cceur” approach:
Based on 50% flax seeds and 50% protein-rich seeds;
Based on 70% flax seeds and 30% protein-rich seeds;
Based on 85% flax seeds and 15% protein-rich seeds.

(197) The seeds, or co-products, resulting from the invention can also be used in domestic animals and ruminants. Although they were originally developed for feeding to monogastric animals, the seeds treated in accordance with the invention are fully usable in the feeding of domestic animals such as dogs and cats, and ruminants.

(198) It is also interesting to use the seeds, and co-products, from the invention for feeding by pets. Flax seed prepared in this way provides a highly digestible source of omega-3 on the one hand, and a source of protein with reduced allergenic potential on the other. Indeed, due to the biochemical reactions at one of the thermal stages of the process, the skilled person knows that the allergen risk is significantly reduced (Franck et al., 2008).

(199) Finally, the use of this process can also be extended to human food markets because of the added nutritional value and food safety it provides. This is in a context where omega-3 intake for humans is today expected to be increased in the diets of populations in developed countries, as recommended by Anses (Anses, 2011).

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