| 摘要 |
At least one vegetable oil, chosen from grape seed oil and sunflower oil, is subjected to a heat treatment at a temperature between 50 and 55@C, in the presence of water and a mixture of amino acids resulting from the autolysis of fish proteins. This treatment has the effect of emulsifying at least part of the vegetable oil. The product thus obtained has a linoleic acid content which is higher than its linolenic acid content, and the unsaturated fatty acids are stablised with regard to their degradation in the rumen of ruminants, while at the same time being in a form which facilitates their assimilation by the digestive tract of these animals. Application to the preparation of a food additive for animals.
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