Method of altering the contents of eggs
CA 2220182 C · Owner: Meier, Albert H. · Inventors: Meier, Albert H.; Wilson, John M.
Overview
Its claims, description and drawings are in the Canadian Patents Database.
Open the CIPO recordAbstract From the Canadian patent
A method for reducing the total fat and cholesterol contents and the ratio of saturated to unsaturated fatty acids and for increasing total protein content in eggs produced by animals is described. The level of L- Dihydroxyphenylalanine (L-DOPA) in the bloodstream of the poultry is elevated so as to cause the animals to produce eggs which have a reduced cholesterol content and eggs which have a lower ratio of saturated to unsaturated fatty acids. In a preferred embodiment the L-DOPA is orally administered to poultry by incorporation in the food for said poultry.
Read the whole patent
Listed from its CIPO record in Patent Yard's archive of Canadian patents past their term. Its claims, description and drawings are in the CIPO record and on Google Patents, and the Claude kit works from them.
Why it's free to use
- Filed May 22, 1996 and granted December 18, 2001. A Canadian patent filed from October 1, 1989 lasts 20 years from filing, so its term ended May 22, 2016.
- A certificate of supplementary protection adds at most two years for a drug, so even that would have ended by May 22, 2018.
- We check Canadian rights only. A patent in its family in another country could still be in force: check its family on Google Patents.
Timeline
Timeline From CIPO dates
Sources & verification
Official CIPO records
Everything on this page comes from the CIPO record linked above. Contains information licensed under the Open Government Licence – Canada.