Ruminal and Postruminal Nitrogen Utilization by Lambs Fed Heated Soybean Meal

Hudson, Lauren; Glimp, H. A.; Little, C. O.; Woolfolk, P. G.

doi:10.2527/jas1970.304609x

Cited by 19 publications

(3 citation statements)

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“…Duodenal N flow was higher ( P < .05) when wethers were fed SBM-containing diets vs the control diet and increased ( P < .05) linearly with increased duration of roasting. Increases in duodenal N flows have usually been observed due t o heat treatment of protein sources (Hudson et al, 1970;Nishimuta et al, 1974;Plegge et al 1985;Pena et al, 1986). In vitro and in situ experiments have shown that rate and extent of ruminal degradation of soybean protein are reduced due to heating (Plegge et al 1985;Faldet et al, 1991).…”

Section: Resultsmentioning

confidence: 99%

Effect of roasting on site and extent of digestion of soybean meal by sheep: I. Digestion of nitrogen and amino acids

Demjanec

Merchen

Cremin

et al. 1995

Journal of Animal Science

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Six mature wethers (BW 72 kg) with ruminal, duodenal, and ileal cannulas were fed a control (no added soybean meal [SBM]) diet or diets containing unheated SBM or SBM roasted at 165 degrees C for 75, 150, 180, or 210 min in a 6 x 6 Latin square experiment. Concentrations of indicators of heat exposure (ADIN, ADF, NDF) in SBM increased with increasing roasting time. Duodenal flows of total N, non-bacterial N, and SBM N increased (P < .05) linearly with increased roasting time. Small intestinal (SI) digestibility (percentage entering SI) of total N and SBM N was influenced quadratically (P < .05) by roasting time; SI digestibilities were modestly increased by heating SBM to 150 min, then declined dramatically when SBM was heated for 180 and 210 min. These responses resulted in a quadratic (P < .05) increase in quantity of total and SBM N disappearing in the SI; quantities increased as SBM was heated to 150 min and remained unchanged when SBM was heated for 180 and 210 min. These responses resulted in a quadratic (P < .05) increase in quantity of total and SBM N disappearing in the SI; quantities increased as SBM was heated to 150 min and remained unchanged when SBM was heated for 180 and 210 min. Duodenal flows and SI digestibilities of total and non-bacterial amino acids (AA) and of most individual AA followed patterns similar to those observed for N. Maximum quantities of total and individual AA disappeared from the SI when wethers were fed SBM roasted at 165 degrees C for 150 min. Evaluation of the effects of heat treatment on the nutritive value of a protein source for ruminants should include considerations for both ruminal protein escape and SI availability of escaped protein and for the nature of the AA supply absorbed from the SI.

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Section: Resultsmentioning

confidence: 99%

Effect of roasting on site and extent of digestion of soybean meal by sheep: I. Digestion of nitrogen and amino acids

Demjanec

Merchen

Cremin

et al. 1995

Journal of Animal Science

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“…It was diluted with water to obtain 40% ultimate DM and stored for up to 48 h before feeding. Thermally treated soybean meal was obtained after 4 h exposure to heat at 149°C in a forced air oven (Hudson et al, 1970). Experimental diets consisted of 84.5% treated straw and 14.5% TT or UT-soybean meal (DM basis).…”

Section: Methodsmentioning

confidence: 99%

Precipitation of proteins in the rumen fluid using tungstic and trichloracetic acid after feeding sheep thermally treated or untreated soybean meal

Gierus

2010

Livestock Science

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“…The formaldehyde applications, 0.4 % of crude protein, used in this experiment seems to be rather low for the protection of the milk powder protein, as no significant differences in the rumen fermentation results between untreated and formaldehyde treated milk protein containing diets were found. Glimp et al 1967, Hudson et al 1970. How important a factor the temperature used in spray-dried milk powder preparation is in the protection of protein is difficult to say.…”

Section: Rumen Fermentationmentioning

confidence: 99%

Utilization of untreated and formaldhyde treated skimmilk powder and skimmilk powder-barley pellets by ruminants

Syrjälä

Syväoja²,

Boman

1978

AFSci

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Abstract. The utilization of spray-dried fat free milk powder in three different froms 1) untreated, 2) treated with formaldehyde (0.4 g formaldehyde/100 g crude protein) and 3) pelleted with barley meal (30 % milk powder and 70 % barley meal) was studied with three rumen-fistulated dairy cows according to a 3 x 3 Latin square. The effects of different treatments were investigated with respect to rumen fermentation, microbial determinations and milk and blood analyses.The basic feed in every diet consisted of hay, grass silage, barley, oats, mineral and vitamin mixtures. Feeding was according to nutrient requirement. In each diet 25 % of the DCP required for milk production was replaced with milk protein.The NHj concentration in the rumen fluid was lowest on the pelleted diet followed by the formaldehyde treated and untreated skimmilk powder diets, the differences only being significant between the pelleted and untreated diets. The pH values were significantly higher on the pelleted diet than on the other diets. The VFA content of the rumen fluid was similar on the different diets.The total amount of rumen ciliates was highest on the untreated skimmilk powder diet and lowest on the pelleted diet. The quantity of bacteria was however lower on the untreated skimmilk powder diet than on the other diets. Bacteria constituted 72 -BB % of the total microbe mass on the different diets. The total microbe mass consisted of the following percentages of rumen content on the different diets: untreated 3.3 %, formaldehyde treated 3.2 % and pelleted diet 2,9 %.No effects on the milk yields and blood contents were found with the difierent treatments of skimmilk powder. Milk protein-% was significantly higher on the untreated skimmlik powder diet than on the pelleted diet.Utilization of dietary protein by ruminants depends to a great degree on its solubility. The more soluble proteins produce more ammonia in the rumen and are not utilized so well by ruminants (McDonald 1952, Chalmers andSynge, 1954). Many experiments, as reviewed by Chalupa (1975), Ferguson (1975 and Barry (1976) have shown, that certain processing of dietary protein, for example heating and formaldehyde treatment, can promote increased nitrogen utilization by reducing the rate of the degradation of the proteins and thus the ammonia production in the rumen. 167Casein has a very high solubility. The percentage of the dietary protein escaping fermentation in the rumen is only 9 % for casein, whereas it is 61 % for soya bean meal and 71 % for fish meal (Hume 1974). The utilization of this high quality milk protein is thus rather low, but can be improved by rumen by-pass (Chalmers et al. 1954, Faichney and Weston 1971, Asplund 1975).In milk powder preparation different treatments are used including drying at various temperatures. How these treatments influence the solubility, and thus the utilization by ruminants, is not well investigated. The purpose of this experiment was to study, mainly with rumen fermentation and microbial determinations, the utilization by da...

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Ruminal and Postruminal Nitrogen Utilization by Lambs Fed Heated Soybean Meal

Cited by 19 publications

References 0 publications

Effect of roasting on site and extent of digestion of soybean meal by sheep: I. Digestion of nitrogen and amino acids

Effect of roasting on site and extent of digestion of soybean meal by sheep: I. Digestion of nitrogen and amino acids

Precipitation of proteins in the rumen fluid using tungstic and trichloracetic acid after feeding sheep thermally treated or untreated soybean meal

Utilization of untreated and formaldhyde treated skimmilk powder and skimmilk powder-barley pellets by ruminants

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