The effect of heat treatment in the processing of groundnut meal on the value of the protein for ruminants with some additional experiments on copra

Chalmers, Margaret I.; Jayasinghe, J. B.; Marshall, S. B.

doi:10.1017/s0021859600063267

Cited by 12 publications

(6 citation statements)

References 13 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…As to which factors are responsible for the better utilization of lucerne hay N in the rumen, it may be stated that neither of the two N sources examined differ markedly either in their amino acid composition or in their solubility in artificial saliva (Table 4). Thus the degree of solubility, which with other feeds has been recognized as the main factor determining the different efficiencies of various proteins such as those of toasted and non-toasted oilseed meals (Chalmers & Synge, 1954;Tagari et al 1962;Chalmers et al 1964), does not appear to play an important part in this instance. However, the great difference in the concentrations of NPN, which formed 25.5% of the total N content of lucerne hay and only 1'5% of that of SBM, may have contributed to the difference in susceptibility of the two sources of nitrogenous substances to the action of rumen micro-organisms.…”

Section: Discussionmentioning

confidence: 98%

“…The two rations investigated contained either lucerne hay or toasted extracted SBM as the main source of digestible protein. Toasted SBM was chosen in preference to the untoasted since the protein contained in toasted meals has been found to be better utilized by the ruminant (Sherrod & Tillman, 1962;Tagari, Ascarelli & Bondi, 1962;Chalmers, Jayasinghe & Marshall, 1964). Cottonseed hulls were given to satisfy the energy requirement of the sheep.…”

Section: Details Vf the Experimental Design Animal Allocation Trementioning

confidence: 99%

See 1 more Smart Citation

Comparison of the efficiency of proteins contained in lucerne hay and soya-bean meal for sheep

Tagari

1969

Br J Nutr

View full text Add to dashboard Cite

I . In four feeding experiments with sheep the utilization of proteins contained in lucerne hay and of those in toasted soya-bean meal (SBM), representing a roughage and concentrate feed respectively, were examined. The ration of one group of animals contained lucerne hay as sole source of digestible protein and that of the other SBM.2. Measurements of the nitrogen balance showed clearly the superiority of lucerne hay as protein source compared with soya-bean meal; this arose from the greater N retention found with the lucerne hay ration.3. The influence of both rations on the metabolic pathways of the proteins was examined by following the changes of concentration of various metabolites in the rumen contents and of blood urea at different intervals after feeding.4. Concentrations of urea found in the blood of the sheep given lucerne hay were lower than those of the other group, a finding which is in agreement with the results of the balance experiments.5 . The concentrations of NH,-Nandof aminoacidsin the rumen liquor were higher in sheep given lucerne hay than in those given SBM. These concentrations appeared to be related to the differences between the soluble non-protein N contents of the two feeds. .The results agree with the finding from in vitro experiments that rumen liquor from sheep receiving lucerne hay promoted greater synthesis of protein than rumen liquor from sheep receiving SBM. 7.Total bacterial activity as measured by the reduction of triphenyltetrazolium chloride (dehydrogenase activity) was much higher in the rumen liquor of sheep given lucerne hay than when SBM was given.8. The concentrations of volatile fatty acids (C,-C,) were much higher in the rumen liquor in sheep on the lucerne hay diet than in those on the SBM diet. After meals of the lucerne hay diet, the concentrations of acids higher than Cz, particularly those of valeric acid, exceeded those present in the rumen liquor of the animals kept on the SBM diet.9. Proline and alanine appeared in relatively higher concentrations in the rumen liquor than the other amino acids determined, and these two acids together with valine disappeared very rapidly. The possible conversion of these amino acids into valeric acid is considered. It is suggested that valeric acid found in relatively high concentrations in rumen liquor of sheep given lucerne hay may be due in part to the deamination of proline, which likewise disappeared very rapidly together with alanine and valine.

show abstract

Section: Discussionmentioning

confidence: 98%

Section: Details Vf the Experimental Design Animal Allocation Trementioning

confidence: 99%

Comparison of the efficiency of proteins contained in lucerne hay and soya-bean meal for sheep

Tagari

1969

Br J Nutr

View full text Add to dashboard Cite

show abstract

“…It appears that zein resists microbial attack in this way since it has been shown that the majority of zein added to ruminant diets survives unchanged to the duodenum (McDonald, 1954a;Ely, Little, Woolfolk & Mitchell, 1967). Such a low availability in the rumen can be nutritionally advantageous if the protein is digestible in the lower alimentary tract and several methods of treating proteins to protect them from degradation in the rumen have been investigated (Chalmers, Jayasinghe & Marshall, 1964;Leroy, Zelter & Francois, 1964;Ferguson, Hemsley & Reis, 1967). Estimation of the amounts of nucleic acids produced in the rumen seems to offer a useful way of assessing the degree of protection.…”

Section: Discussionmentioning

confidence: 99%

Nucleic acid metabolism in the ruminant

Smith¹,

McAllan²

1970

Br J Nutr

130

View full text Add to dashboard Cite

I . Concentrations of nucleic acid nitrogen (NA-N) and other nitrogenous constituents were estimated in samples of rumen fluid taken from calves and cows which were either given stall diets of varying nitrogen content or were allowed to graze pasture. Concentrations of NA-N ranged from 1.5 to 27.5 mg/Ioo g water.2. Ratios of RNA: DNA in rumen fluid were similar to those in rumen bacteria and were not related to those in the diets. Pure nucleic acids added to the rumen were rapidly degraded. It was therefore concluded that NA-N in rumen fluid was largely of microbial origin and provided an index of total microbial nitrogen. ) compared the compositions of rumen contents, rumen microbes and foodstuffs and concluded that most of the DNA in rumen contents was derived from the microbes. They used DNA concentrations in digesta to estimate the contribution of the microbes to the total nitrogen present.In our present work we have used a method for determining RNA and DNA in rumen contents which has been described previously (McAllan & Smith, 1969 METHODS Animals, feeding and sampling of digestaFriesian cows aged 3.5 years and equipped with rumen cannulas (Balch & Cowie, 1962) were used in some experiments but most investigations were carried out with castrated male Friesian calves aged 15-39 weeks. The calves were weaned at 5-8 weeks on to a normal calf-rearing mixture and hay. Operations were performed at 8-15 weeks of age when the calves were fitted with a rumen cannula and sometimes with a simple cannula in the proximal duodenum. The duodenal cannulas were of Perspex as described previously (Smith & McAllan, 1966) and rumen cannulas (3.8 cm internal Uhlhorn & Co. Ltd). Results are given for samples from the rumen cannulas only. Periods of at least 3 weeks after the operation and at least 9 weeks after weaning were allowed before experiments involving the sampling of digesta were begun. During the experimental periods, the calves (live weight 85-180 kg) were given a variety of diets, all providing about the same daily net energy intake (4000 kcal at 90-1 10 kg live weight), as shown in Table I. Alternatively during April or early May, the calves were sometimes allowed to graze a pasture, predominantly perennial ryegrass, which had previously been fertilized with Nitro-chalk (12 kg N/ha) and potassium chloride (8 kg K/ha). The cows (live weight about 400 kg) either grazed a pasture or were given, once a day, a diet consisting of 6 kg hay and 2 kg dairy cubes (containing 17 % barley, 20 % maize, 20 yo wheat offal, 15 % decorticated extracted groundnut meal, 10 % copra cake, 5 % palm-kernel cake, 10 yo molasses +minerals and vitamins). This will be referred to as as diet F. At least 8 d were allowed between changing a diet and taking samples.Samples from the rumen of a calf were obtained by inserting a tube (about I cm internal diameter) into the rumen, sucking out about 25 ml of digesta, moving the tube to a new position, taking another 25 ml and then repeating the process until about IOO ml were obtained. Rumen samp...

show abstract

“…The most promising approach appears to be the chemical modification of good quality protein in such a way as to render it resistant to microbial attack without, at the same time, greatly reducing its nutritive value in the small intestine. Heating protein does reduce its nutritive value for rats (Cama & Morton, 1950;Buraczewski, Buraczewska & Ford, 1967) but nevertheless and Chalmers, Jayasinghe & Marshall (1964), respectively, found that heat-treated casein in diets for sheep and heat-treated groundnut meal in diets for goats gave better overall nitrogen utilization than did the untreated proteins. Lower ammonia concentrations in the rumen with the heated proteins suggested that this was due to decreased degradation in the rumen, the advantages of which presumably outweighed any reduction in orthodox nutritive value.…”

Section: Control Of Protein Degradation In the Rumenmentioning

confidence: 99%

Section G. General. Nitrogen metabolism and the rumen

Smith¹

1969

Journal of Dairy Research

View full text Add to dashboard Cite

The fact that rumen micro-organisms have a modifying effect on the utilization of food nitrogen by ruminants has been recognized for very many years (references to early work are given in Hungate, 1966) but until about 1947, when this subject was reviewed by McNaught & Smith (1947), many of the processes involved were not well understood. Since that time a large amount of work has been done in this field and more recent reviews (Chalmers & Synge, 1954; Blackburn, 1965; Hungate, 1966; Waldo, 1968) present a much clearer picture. Most of the work covered by these authors will be mentioned only briefly in the present review and attention will be directed mainly to developments reported in the last few years. Few references to work published before about 1964 will be given as they may readily be found in later publications.

show abstract

The effect of heat treatment in the processing of groundnut meal on the value of the protein for ruminants with some additional experiments on copra

Cited by 12 publications

References 13 publications

Comparison of the efficiency of proteins contained in lucerne hay and soya-bean meal for sheep

Comparison of the efficiency of proteins contained in lucerne hay and soya-bean meal for sheep

Nucleic acid metabolism in the ruminant

Section G. General. Nitrogen metabolism and the rumen

Contact Info

Product

Resources

About