Michael D Tokach

US Patent:

7169770, Jan 30, 2007

Filed:

Mar 1, 2002

Appl. No.:

10/087198

Inventors:

Daryl Real - Manhattan KS, US
Michael D. Tokach - Abilene KS, US
Steve S. Dritz - Manhattan KS, US
Jim L. Nelssen - Manhattan KS, US
Robert D. Goodband - Manhattan KS, US
Jason Woodworth - Abilene KS, US
Kevin Q. Owen - Canyon TX, US

Assignee:

Lonza Ltd. - Basel
Kansas State University Research Foundation - Manhattan KS

International Classification:

A61K 31/205
A61K 31/221
A61K 33/24

US Classification:

514184, 514545, 514554, 514773, 514646

Abstract:

The present invention relates to supplementing the diets to sows during the periods of gestation, lactation, and breeding by feeding L-carnitine and chromium. The supplementation enhances pork productivity by increasing the number of pigs born alive in the subsequent reproductive cycle. Sow diets of this invention include L-carnitine and L-carnitine salts and trivalent chromium salts, such as chromium picolinate and chromium nicotinate. L-Carnitine is generally added to the swine feed formulation in the amount of from about 20 to about 1500 ppm, and the trivalent chromium salt is generally added to the swine feed formulation in the amount of from about 20 ppb to about 1000 ppb. The invention also relates to supplemented sow diets and feed supplement formulation.

US Patent:

20030235646, Dec 25, 2003

Filed:

Mar 10, 2003

Appl. No.:

10/385191

Inventors:

Jim Nelssen - Manhattan KS, US
Kevin Owen - Canyon TX, US
Robert Goodband - Manhattan KS, US
Michael Tokach - Abilene KS, US
Steve Dritz - Manhattan KS, US
Brad James - Manhattan KS, US

International Classification:

A61K038/00
A01N037/18
A23L001/00

US Classification:

426/656000, 514/002000, 426/002000

Abstract:

The present invention relates to a method of feeding finishing pigs a swine diet which enhances the quality of the meat produced including its drip loss, color, marbling and firmness and thus carcass characteristics. The swine diet includes L-carnitine or salts thereof and ractopamine or salts therof. The amount of the additives present in the diet is such that the quality of the resulting pork and thus carcass characteristics are improved.