Rumen Degradability and Small Intestinal Digestibility of the Amino Acids in Four Protein Supplements

Abstract

The supplementation of livestock feed with animal protein is a present cause for public concern, and plant protein shortages have become increasingly prominent in China. This conflict may be resolved by fully utilizing currently available sources of plant protein. We estimated the rumen degradability and the small intestinal digestibility of the amino acids (AA) in rapeseed meal (RSM), soybean meal (SBM), sunflower seed meal (SFM) and sesame meal (SSM) using the mobile nylon bag method to determine the absorbable AA content of these protein supplements as a guide towards dietary formulations for the dairy industry. Overall, this study aimed to utilize protein supplements effectively to guide dietary formulations to increase milk yield and save plant protein resources. To this end, we studied four cows with a permanent rumen fistula and duodenal T-shape fistula in a 4×4 Latin square experimental design. The results showed that the total small intestine absorbable amino acids and small intestine absorbable essential amino acids were higher in the SBM (26.34% and 13.11% dry matter [DM], respectively) than in the SFM (13.97% and 6.89% DM, respectively). The small intestine absorbable Lys contents of the SFM, SSM, RSM and SBM were 0.86%, 0.88%, 1.43%, and 2.12% (DM basis), respectively, and the absorbable Met contents of these meals were 0.28%, 1.03%, 0.52%, and 0.47% (DM basis), respectively. Among the examined food sources, the milk protein score of the SBM (0.181) was highest followed by those of the RSM (0.136), SSM (0.108) and SFM (0.106). The absorbable amino acid contents of the protein supplements accurately reflected protein availability, which is an important indicator of the balance of feed formulation. Therefore, a database detailing the absorbable AA should be established.

Effects of sesame meal on intake, digestibility, rumen characteristics, chewing activity and growth of lambs

“…The acid detergent insoluble crude protein (ADICP) values of these sources were 0.59 % and 0.86 %, respectively. Wang et al (2016) found that the NDICP contents of SBM and SSM were 0.67 and 2.56%, and the ADICP contents of these sources were 0.46% and 1.10%, respectively. However, as a protein source, SSM has a CP content of 32.20 ± 0.77, which is higher than the CP contents of 30.93% reported by Solomon (1992), but lower than the 37.5% reported by Njie (1995) and the 39.92% by Fitwi & Tadesse (2013).…”

“…The chemical composition of sesame oil cake varies depending on the method of processing the seed, using mechanical or solvent extraction (FAO, 1990). Recently, Wang et al (2016) reported that the concentrations of NDF, ADF, and EE were 15.94% and 30.31%, 6.97% and 13.97%, and 1.77% and 7.55% for SBM and SSM, respectively. The neutral detergent insoluble crude protein (NDICP) values of SBM and SSM were 0.72 and 2.21%, respectively.…”

<b>Fermentative characteristics and nutritional value of elephant grass silage added with dehydrated banana peel

“…From the nutritional aspect, high levels of NDIP and ADIP are not desirable, since NDIP has a slow rate of ruminal degradation, compromising the access of microorganisms to nitrogenous compounds (Wang et al, 2016). However, the ADIP, because it is composed of nitrogen associated with lignin, tannin-protein complexes and Maillard reaction compounds, is highly resistant to microbial enzymes and highly indigestible along the gastrointestinal tract of the animals (Costa et al, 2016).…”

Production of protected amino acids using the reaction between hydroxycarboxylic acids and amino acids as well as binding on the bentonite

“…Since there is no ingredient to be used for the production of microbial proteins, rumen-undegradable proteins can reduce the microorganisms' protein synthesis as well. Not any rumen-ungradable ingredient has been found that could fully satisfy the amino acid needs of dairy production; what is more, the majority of such proteins turned out to be deficient in several essential amino acids (Wang et al, 2016). The best way to address this issue is to apply a combination of several proteins of this kind, which will complement one another.…”