scholarly journals The nutritive value of rumen micro-organisms in ruminants

1984 ◽  
Vol 52 (3) ◽  
pp. 613-620 ◽  
Author(s):  
E. Strom ◽  
E. R. Øskov
Keyword(s):  
Amino Acids ◽  
Small Intestine ◽  
Nutritive Value ◽  
Microbial Protein ◽  
N Retention ◽  
Limiting Amino Acids ◽  
Micro Organisms

1. Four experiments were carried out to identify and quantify the limiting amino acids (AA) in rumen microbial protein (RMP).2. A method was developed which involved first, an assessment of the efficiency of utilization of absorbed AA-nitrogen (U) of RMP, defined as the retention of AA-N from RMP absorbed from the small intestine, and second, addition of a mixture of AA similar to the absorbed AA profile in a quantity defined by the U of RMP and equal to (1 – U)/U. Third, it involved removal of each AA in turn and measurement of the resultant N retention. Using this approach it was possible to calculate both the order and extent of AA limitations in RMP.3. Apart from methionine which was found to be the most limiting AA, only lysine, arginine and histidine reduced N retention when omitted, and accordingly only these AA were limiting in RMP.4. The method is discussed in detail and the amount of supplementary AA required to utilize RMP fully is calculated.

scholarly journals The nutritive value of rumen micro-organisms in ruminants

1983 ◽  
Vol 50 (2) ◽  
pp. 479-485 ◽  
Author(s):  
E. Storm ◽  
D. S. Brown ◽  
E. R. Ørskov
Keyword(s):  
Amino Acids ◽  
Small Intestine ◽  
Nutritive Value ◽  
Live Weight ◽  
Diaminopimelic Acid ◽  
Total N ◽  
Dna And Rna ◽  
True Digestibility ◽  
The Individual ◽  
Micro Organisms

1. An experiment was conducted with three sheep maintained entirely by intragastric nutrition to estimate the digestibility of isolated individual constituents and amino acids (AA) of rumen micro-organisms (RMO) in the small intestine.2. Five levels of RMO were infused into the abomasum. The apparent and true disappearance of the individual components were measured by regression of abomasal input on the passage at the ileum.3. The true digestibility values of N, AA-N, DNA and RNA were 0·82, 0·85, 0·81 and 0·87, respectively.4. The digestibility of individual AA varied between 0·80 and 0·88, the only exceptions being diaminopimelic acid (0·37), histidine (0·68) and cystine (0·73), which were significantly lower than the average (0·847).5. The endogenous components in the ileal fluid in sheep given protein-free infusions, expressed in mg/kg live weight0·75 per d, were total N 42 and AA-N 20.

scholarly journals Digestion of alfalfa and grass silages in sheep. 2. Digestion of protein in reticulorumen and intestines.

1988 ◽  
Vol 36 (4) ◽  
pp. 365-374
Author(s):  
J. van Bruchem ◽  
A.K. Kies ◽  
R. Bremmers ◽  
M.W. Bosch ◽  
H. Boer ◽  
...  
Keyword(s):  
Amino Acids ◽  
Protein Synthesis ◽  
Small Intestine ◽  
Amino Acid ◽  
Milk Protein ◽  
Diaminopimelic Acid ◽  
Microbial Protein ◽  
Grass Silage ◽  
Amino Acid Profiles ◽  
Limiting Amino Acids

Wilted lucerne and grass silages were given to mature wethers. Estimates of degradability of proteins in the reticulorumen were lower with diaminopimelic acid (38-71%) than those based on amino acid profiles of dietary, microbial and duodenal proteins (64-87%). Microbial protein synthesis was related to extent of organic matter fermentation in the reticulorumen. Efficiency of protein synthesis was not different between silages. Apparent digestibility of protein and amino acids in the small intestine was lower for lucerne silage (54%) than for grass silage (60-63%), probably caused by a higher DM passage in the small intestine of lucerne silage. Relative to the amino acid profiles of milk protein and beef, histidine and methionine were the first limiting amino acids. (Abstract retrieved from CAB Abstracts by CABI’s permission)

scholarly journals Chemical composition and nutritional quality of short-ripened rennet cheeses produced by traditional methods

2018 ◽  
Vol 74 (10) ◽  
pp. 5971-2018 ◽  
Author(s):  
PRZEMYSŁAW KNYSZ ◽  
MICHAŁ GONDEK ◽  
RENATA PYZ-ŁUKASIK ◽  
MONIKA ZIOMEK ◽  
ŁUKASZ DROZD ◽  
...  
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Chemical Composition ◽  
G Protein ◽  
Nutritive Value ◽  
Salt Content ◽  
Amino Acid Content ◽  
Traditional Methods ◽  
Dairy Starter Cultures ◽  
Limiting Amino Acids

The aim of the study was to determine the variability in the chemical composition and nutritive value parameters of smoked and unsmoked short-ripened rennet cheeses and unsmoked long-ripened rennet cheeses produced by traditional methods. The raw material for the production of short-ripened cheeses was pasteurized cows’ milk obtained from a dairy, whereas the long-ripened cheeses were manufactured from raw cows’ milk obtained from the producer’s farm. All three varieties of cheese examined were produced with commercial dairy starter cultures. The material for the study was collected in winter, directly at the producers’ retail outlets in southern and eastern Poland. The basic chemical composition was determined according to the Polish Standards, whereas the amino acid profiles of proteins from the cheeses were determined by ion-exchange chromatography. The result analysis revealed significant differences between the different varieties of cheese in terms of their water content, ranging from 32.2% to 42.1%, as well as protein content, which varied from 25.6% to 31.6%. Fat levels ranged between 22.2% and 24%, whereas total ash content amounted to 5.1-5.8%. The significantly highest salt content was found in unsmoked short-ripened cheeses. In all three cheese varieties, the total exogenous amino acid content was comparable, ranging from 46.17 g to 47.36 g/100 g protein, and that of endogenous amino acids varied from 52 g to 53 g/100 g protein. The biological value of proteins was determined by calculating to the chemical score (CS), as described by Mitchell and Block, and the essential amino acid index (EAAI), as described by Oser. A comparison of the results with the standard chicken egg white proteins showed that the limiting amino acids for all varieties of cheese were methionine and cysteine. On the other hand, a comparison with the FAO/WHO-suggested pattern of amino acid requirements (1991) for all age groups over 1 year of age showed that the limiting amino acids were methionine and cysteine in smoked and unsmoked short-ripened cheeses, and treonine in long-ripened cheeses. Considering the chemical indices, such as CS and EAAI, it may be concluded that the traditional rennet cheeses produced in southern and eastern Poland have a favourable amino acid composition of proteins and a high nutritive value..

scholarly journals Harnessing the value of rumen protected amino acids to enhance animal performance

2021 ◽  
Vol 0 (0) ◽  
Author(s):  
Mitra Mazinani ◽  
Erdogan Memili ◽  
Brian J. Rude
Keyword(s):  
Amino Acids ◽  
Small Intestine ◽  
Amino Acid ◽  
Current Trend ◽  
Building Blocks ◽  
Microbial Protein ◽  
Daily Production ◽  
Main Site ◽  
Rumen Degradation ◽  
Amino Acid Requirements

Abstract In general, higher mammals need nine amino acids in their diets as building blocks to synthesize proteins while ruminants can produce some of them through the synthesis of microbial proteins. Diet is utilized by ruminal microorganisms to synthesize microbial protein (MCP) which is digested in the small intestine (SI). Although protein and amino acid requirements in ruminants are subject to microbial protein synthesis, it is not enough for optimal daily production. Therefore, there is a current trend towards supplementing amino acids in ruminant diets. In the rumen, free amino acids can be degraded by rumen bacteria, therefore, the AAs need to be supplemented in a protected form to be stable in the rumen and absorbable post-ruminal for metabolic purposes. The main site of amino acid absorption is the small intestine (SI), and there is a need to keep AA from ruminal degradation and direct them to absorption sites. Several approaches have been suggested by feed scientists to decrease this problem such as defaunation and debacterization of the rumen against amino acid-fermenting fungi and bacteria, inhibitors or antagonists of vitamin B6 enzymes, diet composition and also protecting AA from rumen degradation. A number of studies have evaluated the roles of amino acids concerning their effects on milk yield, growth, digestibility, feed intake and efficiency of nitrogen utilization of ruminants. The focus of this review was on experimental and research studies about AAs in feedstuff, metabolism, supplementing amino acids for ruminants and the current trends of using rumen protected amino acids.

Cloning and properties of a lysozyme from the rumen ciliate protozoan, Entodinium caudatum

2000 ◽  
Vol 2000 ◽  
pp. 55-55
Author(s):  
S. C. P. Eschenlauer ◽  
N. R. McEwan ◽  
R. Onodera ◽  
R. J. Wallace ◽  
C. J. Newbold
Keyword(s):  
Small Intestine ◽  
Rumen Bacteria ◽  
Bacterial Protein ◽  
Protein Breakdown ◽  
Microbial Protein ◽  
Ciliate Protozoan ◽  
Micro Organisms ◽  
Rumen Protozoan ◽  
Ciliate Protozoa

The breakdown of bacterial protein in the rumen leads to a nutritionally wasteful cycle of protein breakdown and re-synthesis, decreasing the flow of microbial protein from the rumen to the small intestine (Williams and Coleman, 1992). Engulfment and subsequent digestion by ciliate protozoa was demonstrated to be the most important cause of bacterial lysis in mixed ruminal micro-organisms incubated in vitro (Wallace and McPherson, 1987). Despite their importance, little is known about the enzymes responsible for the digestion of bacteria in rumen ciliates. The objective of this study was to clone and characterise a lysozyme from Entodinium caudatum, a common rumen protozoan important in the ingestion and breakdown of rumen bacteria (Williams and Coleman, 1992).

Nutritional evaluation of meat meals for poultry. VIII.* Nutritive values of and limiting amino acids in cereal diets, supplemented with meat meal

1974 ◽  
Vol 25 (1) ◽  
pp. 193 ◽  
Author(s):  
GR Skurray ◽  
RB Cumming
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Nutritive Value ◽  
Essential Amino Acids ◽  
Feed Conversion ◽  
Chick Growth ◽  
Meat Meal ◽  
Amino Acid Levels ◽  
Limiting Amino Acids ◽  
Conversion Efficiencies

When a commercial meat meal was used to supplement wheat, corn and sorghum diets to growing chicks, there was a wide variation in performance. Feed conversion efficiencies were higher on diets based on wheat and corn than those based on sorghum. The nutritive value as determined by chick growth tests of a wheat-plus-meat meal diet was higher than a corn or sorghum-plus-meat meal diet. The nutritive value of a wheat–plus–meat meal diet, supplemented with lysine and methionine, was the same as that of a crystalline amino acid reference diet. The weight gains of chicks given these two diets were higher than those obtained with diets based on wheat, corn and sorghum, not supplemented with lysine and methionine. The results were explained in terms of the limiting and digestible essential amino acids in these diets. The limiting amino acids in the diets were determined from the plasma amino acid levels in chicks given these diets. ______________________ *Part VII, Aust. J. agric. Res., 23: 913-22 (1972).

scholarly journals A simple procedure using35S incorporation for the measurement of microbial and undegraded food protein in ruminant digesta

1980 ◽  
Vol 43 (3) ◽  
pp. 503-514 ◽  
Author(s):  
J. C. Mathers ◽  
E. L. Miller
Keyword(s):  
Small Intestine ◽  
Acid Hydrolysis ◽  
Simple Procedure ◽  
Ammonia Nitrogen ◽  
Chromic Oxide ◽  
Food Protein ◽  
Differential Centrifugation ◽  
Microbial Protein ◽  
Microbial Origin ◽  
Micro Organisms

A simple procedure using35S incorporation for the measurement of microbial protein in abomasal or duodenal digesta of ruminants was developed and tested.Microbial protein synthesized in the rumen was labelled with35S by intraruminal infusion of35SO4and a microbial fraction was isolated by differential centrifugation.35S not bound by micro-organisms and present as inorganic35S in whole digesta and in microbial fractions was oxidized to35SO4and the samples were brought into solution by acid-hydrolysis.35SO4was precipitated as Ba35SO4.The proportion of microbial non-ammonia-nitrogen (NAN) in digesta NAN was determined as35S:NAN (digesta) ÷35S:NAN (microbial).In sheep offered grass nuts at maintenance level of feeding, 48% of NAN flowing through the abomasum was of microbial origin. NAN flow to the small intestine was estimated using chromic oxide as a marker and it was calculated that 49% of the grass N was degraded in the rumen.

The nutritive value of rumen micro-organisms in ruminants

1983 ◽  
Vol 50 (2) ◽  
pp. 463-470 ◽  
Author(s):  
E. Storm ◽  
E. R. Ørskov
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Chemical Composition ◽  
Amino Acid Composition ◽  
High Purity ◽  
Dry Matter ◽  
Nutritive Value ◽  
Continuous Process ◽  
Pure Cultures ◽  
Micro Organisms

1. A method is described whereby a large quantity of rumen microbial dry matter of high purity was isolated from whole rumen contents obtained from abattoirs, by means of a continuous process of one filtration through four sieves followed by three differential centrifugations.2. The contents of ash, carbohydrate, lipid, nitrogen, RNA, DNA and individual amino acids of the three centrifugal fractions are given and compared with values summarized from more than sixty published reports on the chemical composition of rumen micro-organisms isolated from both whole rumen contents and pure cultures.3. The amino acid composition of isolated rumen micro-organisms, in particular that of the bacteria, was found to be remarkably constant.

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