Effects of Volatile Fatty Acid Treatment on the Protection of Protein in the Rumen

Atwal, A. S.; Milligan, L. P.; Young, Bruce A.

doi:10.4141/cjas74-054

Cited by 10 publications

(5 citation statements)

References 16 publications

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“…Previous studies also showed this effect (Atwal et al, 1974;Waltz and Loerch, 1986;Khorasani et al, 1989), although in most studies, the attained protection was lower than in these assays. These previous studies mainly employed volatile fatty acids, which suffer noticeable losses after their application (Atwal et al, 1974). It is probable that the actual acid doses tested were smaller than those previously stated.…”

Section: Discussionmentioning

confidence: 58%

“…Denaturation normally is achieved by heat treatment (Schroeder et al, 1996). Moreover, treatments with acid solutions, with or without a posterior heat treatment, can decrease ruminal protein degradation of feedstuffs (Atwal et al, 1974;Vicini et al, 1983;Waltz and Loerch, 1986). Ouarti et al (2006) indicated that a combination of acid with heat treatments may act synergistically and reduce disadvantages of either method.…”

Section: Introductionmentioning

confidence: 99%

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In vitro efficiency of combined acid-heat treatments for protecting sunflower meal proteins against ruminal degradation

Arroyo

González

Muñoz

et al. 2011

Animal

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Efficacy of combined acid-heat treatments to protect crude protein (CP) against ruminal degradation has not been extensively researched. Four in vitro trials (Daisy technology) with orthophosphoric and malic acids were performed to examine effects on protection of sunflower meal protein. In Trial 1, effects of the solution volume for adding two doses of orthophosphoric acid (0.4 and 1.2 eq/kg sunflower meal) were tested using five dilution volumes (80, 160, 240, 320 and 400 ml/kg of feed) for each acid dose. Samples were heated at 608C. The quantity of CP that remained undegraded after 20 h in vitro (IVUCP) increased with the amount of acid added ( P 5 0.01). Increasing the dilution volume also tended ( P 5 0.065) to increase IVUCP. Therefore, a dilution volume of 400 ml/kg was employed in all further trials. In Trial 2, treatments with solutions of orthophosphoric and malic acids (1.2, 2.4, 3.6 and 4.8 eq/kg) and 608C of drying temperature were used. Increased CP protection with increased acid doses was described. In this and further trials, higher protective effects of malic acid than orthophosphoric acid were also shown. In Trial 3, the effects of both these acids, four acid concentrations (0.6, 1.2, 1.8 and 2.4 eq/kg) and three levels of heat treatment required for drying the samples (100, 150 and 2008C for 60, 30 and 20 min, respectively) were evaluated. An interaction acid type 3 concentration 3 temperature was shown. In addition, interactions concentration 3 temperature was shown in each acid. With heat treatments of 1008C to 1508C, benefits were not obtained after increasing the acid dose over 0.8 eq/kg. The increase of the heat treatments to 2008C and the acid dose up to 1.2 eq/kg increased protection, but to exceed this dose did not improve protection. In Trial 4, available lysine, CP solubility in McDougall buffer and IVUCP were compared after treatment with water or solutions (0.8 eq/kg) of orthophosphoric or malic acids using 1008C and 1508C heat treatments as described in Trial 3. No effects on available lysine were observed. Both CP solubility and IVUCP were reduced to a greater degree by acids than by water treatment. The results showed a high effectiveness of acid-heat treatments. Levels of protection are dependent on the acid dose, its dilution, acid type and drying conditions.

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Section: Discussionmentioning

confidence: 58%

Section: Introductionmentioning

confidence: 99%

In vitro efficiency of combined acid-heat treatments for protecting sunflower meal proteins against ruminal degradation

Arroyo

González

Muñoz

et al. 2011

Animal

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“…In SBM, obtained by solvent extraction, an important fraction of the CP (60-70%) is usually degraded in the rumen [12,16,22] and therefore, protection is of interest. Denaturation of proteins through treatment with acid solutions have been essayed with this purpose on different feeds [5,25,26], generally showing positive effects. However, little is known about several aspects of this technique (type of acids, doses, effects of diet on protection efficiency, .…”

Section: Introductionmentioning

confidence: 99%

Malic acid combined with heat treatment to protect protein from soybean meal against rumen degradation

et al. 2006

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-The protection of proteins from soybean meal (SBM) by treatments with solutions of malic acid (at two crescent doses) and heat was studied in a 3 × 3 Latin-square design using three diets and three wethers cannulated in the rumen and in the duodenum. Solutions 2.25 and 4.50 N of malic acid were pulverised (400 mL·kg −1 ) on SBM under continuous mixing. Then, the treated meals were dried in an oven at 117• C for 6 hours. The diets were isoproteic and included 55% lucerne hay and 45% concentrate, with untreated (UT) and treated SBM (T2.25N and T4.50N). The diets were distributed, at 50 g·kg −1 BW 0.75 , in six equal meals (every 4 h). The estimates of ruminal effective degradability (ED) of dry matter (DM) and crude protein (CP) of SBM samples were obtained using in situ and rumen outflow methods, whereas the intestinal digestibility (ID) was determined by the mobile nylon bag technique on residues incubated in the rumen for 8 h. The effects of the addition of malic acid in the diet on rumen fermentation patterns and fibrolitic activity (measured by the in situ degradation of the lucerne hay) were also determined. The treatments did not alter the digestive transit kinetics of SBM particles, which showed rumen outflow rates in the interval from 5.5 to 6.1%·h −1 . Degradation of CP showed a sigmoidal shape in all samples and was described well with a simple exponential model, based on a constant fractional degradation rate (k d ), or using a logistic model in which the fractional degradation rate increases with time from an initial (k o ) to a final (k ∞ ) value. According to the first model, the k d value corresponding to the protective treatments showed a tendency (P = 0.054) to decrease with the treatments (from 4.71 to 3.32 and 3.35%·h −1 for UT, T2.25N and T4.50N, respectively). In the second model, this deceleration of CP degradation only affected k o (P = 0.039), whereas, no effect was observed on k ∞ . These changes reduced moderately the ED of CP of the treated samples (15-16%) in relation to the untreated SBM, although differences were not significant (46.2, 39.3 and 38.5%, respectively, as mean of both models). No effect was observed for the ID of CP with values shown between 99.0 and 99.4%. Including malic acid in the diet did not have an important effect on the degradation of DM and fibre fractions of lucerne hay or on the parameters of ruminal fermentation, except for a decrease (P = 0.050) of the acetic acid:propionic acid ratio (4.44, 3.53, and 3.78 for UT, T2.25N and T4.50N, respectively). Résumé -L'acide malique associé au traitement thermique pour protéger les protéines issues du tourteau de soja des dégradations ruminales. La protection des protéines du tourteau de soja par des traitements combinant des solutions d'acide malique (à deux doses croissantes) et la chaleur a été étudiée selon un dispositif en carré latin 3 × 3 avec trois régimes et trois moutons castrés porteurs de canules du rumen et du duodénum. Des solutions de 2,25 et 4,50 N d'acide malique ont été pulvérisées (400 mL.k...

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“…Treatment of proteins with acetic acid decreased ammonia production when treated proteins were incubated in rumen fluid (Ames et al, 1976). Also, sheep fed protein treated with a mixture of volatile fatty acids (VFAs) had lower concentrations of ammonia in the rumen than did control animals (Atwal et al, 1974). It was reported that postruminal infusion of protein in ruminants increased milk and milk protein yields as well as efficiency of nitrogen utilization (Clark et al, 1977).…”

Section: Introductionmentioning

confidence: 99%

Influence of Guar Korma Meal Treated with Acetic Acid on Productive Performance of Dairy Cows

Abbas

Yacout

Hassan

2018

Journal of Animal and Poultry Production

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This study was conducted to evaluate the effect of Guar Korma Meal treated with acetic acid (GKMA) on chemical composition, digestibility coefficients, milk yield, degradation kinetics, and some blood parameters of lactating cows,, Guar Korma Meal (GKM) was mixed with 3% acetic acid (v/w), followed by drying at 105 o C. Treated Guar Korma Meal replaced with untreated GKM in the concentrate feed mixture (CFM) at the rate of 0, 35, 65 and 100% for the tested rations T1, T2, T3 and T4, respectively. Sixteen crossbred Friesian cows in their third or fourth lactation season were used in double 4x4 Latin squares design, whereas 4 cows fed each diet at a period of 28 days (21 as a preliminary period and 7 days as a collecting period). Three rams were consigned for digestibility trials, while other three females with rumen fistula were used for the in situ trials. The obtained results showed that increase GKMA in the experimental rations significantly (P<0.05) increased all nutrients digestibility coefficients, being the highest for T4 (100% GKMA) compared with other experimental rations. Feeding values as TDN and DCP were significantly (P<0.05) higher with increasing GKMA in the experimental rations. Both T3 and T4 (containing 65 and 100% GKMA, respectively) had the highest feeding values, being 66.16 and 66.20% for TDN and 8.10 and 8.23% for DCP, respectively. Average daily milk production as actual or 4% fat corrected milk yield, fat and protein yields, and total solids content were significantly (P<0.05) higher in T3 and T4 than in T1 and T2, being the highest in T4. Average concentration of total VFA, acetic acid and microbial-N yield in rumen liquor significantly (P<0.05) by increasing level of GKMA, being the highest for T4. Concentration of total proteins and their fractions, glucose and urea and AST and ALT activity were at the normal range. Conclusion: Conclusively, it could be recommended that can be used guar korma meal treated with acetic acid in ration formulation of dairy cows at level of 100% as a source of protein which given the best result to highest nutrients digestibility, feeding values, milk production, and feed utilization and economic efficiency.

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Effects of Volatile Fatty Acid Treatment on the Protection of Protein in the Rumen

Cited by 10 publications

References 16 publications

In vitro efficiency of combined acid-heat treatments for protecting sunflower meal proteins against ruminal degradation

In vitro efficiency of combined acid-heat treatments for protecting sunflower meal proteins against ruminal degradation

Malic acid combined with heat treatment to protect protein from soybean meal against rumen degradation

Influence of Guar Korma Meal Treated with Acetic Acid on Productive Performance of Dairy Cows

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