Effect of extrusion on ruminal and intestinal disappearance of amino acids in white lupin seed

1992 ◽  
Vol 72 (1) ◽  
pp. 89-96 ◽  
Author(s):  
P. Cros ◽  
R. Moncoulon ◽  
C. Bayourthe ◽  
M. Vernay
Keyword(s):  
Amino Acids ◽  
Crude Protein ◽  
Protein Quality ◽  
Score Test ◽  
White Lupin ◽  
Lupin Seed ◽  
Chemical Score ◽  
Ruminal Degradation ◽  
Ruminal Digestion

The effect of extruding white lupin seed (WLS) at 120 or 150 °C on the degradability of crude protein in the rumen and the intestine of nonlactating Holstein cows was determined in situ. Nylon bags were incubated in the rumen for 16 h and then introduced into the small intestine, through a duodenal cannula, for subsequent recovery in feces. Extrusion of WLS at 120 or 150 °C decreased the degradability of crude protein in the rumen (86.9–73.6 vs. 98.4%) and increased the amount of crude protein disappearing in the intestine (11.8–25.0 vs. 0.8%). Extrusion did not alter the amino acid (AA) profile of WLS, although the AA composition of the WLS protein that escaped ruminal digestion differed markedly both quantitatively and qualitatively, from its initial composition. Extruding WLS increased intestinal disappearance of most of the AA, but variation in disappearance among AA was substantial. Thus, WLS proteins that are not degraded in the rumen differ in their potential as a source of absorbable AA in the intestine from the original source. Comparison of essential AA profiles of original sources to that of milk indicated that the sulphur AA were first-limiting in WLS, with valine, lysine and leucine being second through fourth limiting. The estimated AA chemical score (test-to-milk ratio) for original WLS was 64%. For the rumen undegraded protein fractions disappearing in the intestine, the limiting AAs in descending order were: sulphur AA, valine, phenylalanine plus tyrosine and threonine for raw WLS; sulphur AA, lysine, valine and histidine for WLS extruded at 120 °C and lysine, valine, histidine and sulphur AA for WLS treated at 150 °C. The corresponding AA chemical scores were: 63, 76 and 72%. Consequently, after extrusion, the ruminally undegraded protein of WLS that disappeared in the intestine showed a higher protein quality. Key words: Cow, lupin, seed, amino acids, extrusion, ruminal degradation, intestinal disappearance

Influence of extrusion on ruminal and intestinal disappearance of amino acids in whole horsebean

1992 ◽  
Vol 72 (2) ◽  
pp. 359-366 ◽  
Author(s):  
P. Cros ◽  
M. Vernay ◽  
C. Bayourthe ◽  
R. Moncoulon
Keyword(s):  
Amino Acids ◽  
Protein Quality ◽  
Nitrogen Loss ◽  
Score Test ◽  
Protein Fractions ◽  
Rumen Degradation ◽  
Chemical Score ◽  
Ruminal Degradation

Horse-beans (HB) were extruded at 120 °C. Two nonlactating Holstein cows with rumen and proximal duodenal fistulae were used to determine the effect of extrusion on in situ rumen degradation after 4, 8 and 16 h of incubation and intestinal digestibility of HB protein. Results of the present study indicate that processing diminished the ruminal degradability of HB proteins; after 4, 8 and 16 h of rumen exposure the nitrogen loss was reduced by 29, 31 and 18% respectively, with a corresponding increase in the amounts disappearing from the intestine of 110, 169 and 135%. Heat-treatment did not alter the amino acids (AA) profile; AA composition of the HB protein fractions that bypass the rumen may markedly differ quantitatively and qualitatively from their original composition. Extruding the beans increased intestinal disappearance of most of the AA, but variation in disappearance among AA was substantial. These results indicate that rumen undegraded proteins differ in their potential as a source for absorbable AA in the intestine. Comparison of essential AA profiles of original sources to that of milk indicated that the sulphur AA were first limiting in HB, with phenylalanine plus tyrosine and valine being second and third limiting. The estimated AA chemical score (test-to-milk ratio) for original HB was 61%. For the rumen undegraded protein fractions disappearing in the intestine, the limiting AAs in descending order were: sulphur AA, lysine, phenylalanine plus tyrosine and valine for raw HB; lysine, valine, phenylalanine plus tyrosine and sulphur AA for extruded HB. The corresponding chemical scores were 51 and 80%. Thus processing ameliorated the protein quality of the rumen undegraded fraction. Key words: Horsebean, amino acids, extrusion, ruminal degradation, intestinal disparition, cows

Prediction of rumen undegradable amino acids that are digested post-ruminally

1995 ◽  
Vol 75 (4) ◽  
pp. 583-592 ◽  
Author(s):  
R. J. Boila ◽  
J. R. Ingalls
Keyword(s):  
Amino Acids ◽  
Canola Meal ◽  
A Value ◽  
Linear Relationships ◽  
Wide Range ◽  
Ruminal Degradation ◽  
Independent Variable ◽  
The Difference ◽  
Ruminal Digestion

Data for in situ disappearance of DM, nitrogen (N) and amino acids in canola meal (CM) were used to determine degradation parameters required to estimate effective degradabilities of these nutrients. The non-digestible fraction of DM, N and amino acids in CM was determined using mobile bags after ruminal incubation for 12 h. Linear relationships were determined between dependent variables, ruminal disappearance (DIS) or effective degradability (EDEG) of amino acids and independent variables, DIS or EDEG of DM or N. Use of EDEG vs. EDEG relationships, (r2 greater than 0.87 for amino acids other than methionine and cystine) with the effective degradability of DM, as the independent variable, was the most effective approach over a wide range of rumen outflow rates (k) for prediction of amino acids that escaped ruminal degradation. Use of DIS vs. DIS (an estimate for EDEG of DM served as a value for the independent variable), or EDEG vs. DIS (disappearance of DM at incubation time equal to k−1 was the independent variable) relationships was not as effective. Post-ruminal digestion was predicted as the difference between ruminal escape (based on estimates of effective degradability) and that nutrient present in the residual DM in mobile bags recovered at the terminal ileum. Use of linear EDEG vs. EDEG equations, in association with a mobile bag technique, allowed for prediction of both ruminal escape and post-ruminal digestion of N and amino acids in CM over a range of outflow rates for feed particles from the rumen. Key words: Amino acids, canola meal, ruminal escape, post-ruminal digestion

Prediction of crude protein and neutral detergent fibre concentration in residues of in situ ruminal degradation of pasture samples by near-infrared spectroscopy (NIRS)

2016 ◽  
Vol 56 (9) ◽  
pp. 1504 ◽  
Author(s):  
J. P. Keim ◽  
H. Charles ◽  
D. Alomar
Keyword(s):  
Infrared Spectroscopy ◽  
Near Infrared Spectroscopy ◽  
Crude Protein ◽  
Near Infrared ◽  
External Validation ◽  
Neutral Detergent Fibre ◽  
Insufficient Amount ◽  
Ruminal Degradation ◽  
Animal Feedstuffs

An important constraint of in situ degradability studies is the need to analyse a high number of samples and often with insufficient amount of residue, especially after the longer incubations of high-quality forages, that impede the study of more than one nutritional component. Near-infrared spectroscopy (NIRS) has been established as a reliable method for predicting composition of many entities, including forages and other animal feedstuffs. The objective of this work was to evaluate the potential of NIRS for predicting the crude protein (CP) and neutral detergent fibre (NDF) concentration in rumen incubation residues of permanent and sown temperate pastures in a vegetative stage. In situ residues (n = 236) from four swards were scanned for their visible-NIR spectra and analysed for CP and NDF. Selected equations developed by partial least-squares multivariate regression presented high coefficients of determination (CP = 0.99, NDF = 0.95) and low standard errors (CP = 4.17 g/kg, NDF = 7.91 g/kg) in cross-validation. These errors compare favourably to the average concentrations of CP and NDF (146.5 and 711.2 g/kg, respectively) and represent a low fraction of their standard deviation (CP = 38.2 g/kg, NDF = 34.4 g/kg). An external validation was not as successful, with R2 of 0.83 and 0.82 and a standard error of prediction of 14.8 and 15.2 g/kg, for CP and NDF, respectively. It is concluded that NIRS has the potential to predict CP and NDF of in situ incubation residues of leafy pastures typical of humid temperate zones, but more robust calibrations should be developed.

In situ degradability of organic matter, crude protein and cell wall of various tree forages

1992 ◽  
Vol 55 (1) ◽  
pp. 29-34 ◽  
Author(s):  
P. Kamatali ◽  
E. Teller ◽  
M. Vanbelle ◽  
G. Collignon ◽  
M. Foulon
Keyword(s):  
Cell Wall ◽  
Organic Matter ◽  
Leucaena Leucocephala ◽  
Crude Protein ◽  
In Vitro Digestibility ◽  
Sesbania Sesban ◽  
Holstein Friesian ◽  
Ruminal Degradation

AbstractLeaves of Leucaena leucocephala, Sesbania sesban and Calliandra callothyrsus were harvested in Rwanda from young shoots at 8 weeks after the first cutting. They were dried, ground and incubated at the same time in polyester bags in three non-lactating Holstein-Friesian cows each fitted with a ruminal cannula. The bags were removed at 0, 2, 4, 8, 24, 48, 72 and 144 h after the start of incubations. The different parameters characterizing extent and rate of ruminal degradation of organic matter (OM), neutral-detergent fibre (NDF), and crude protein (CP) were calculated. In vitro digestibility of residual protein after 24 h and 48 h incubation was also determined. Sesbania sesban had lowest cell wall contents and gave highest ruminal degradability for OM, NDF and CP. Leucaena leucocephala was degraded to a lesser extent, but its undegraded protein had a somewhat higher in vitro digestibility. In contrast, protein of Calliandra callothyrsus was poorly degraded and digested. The proportion and composition of cell wall could not explain these differences in digestion characteristics and other measurements, such as tannins, were incriminated. Increased ruminal incubation time augmented the extent of ruminal degradation and reduced in vitro digestibility of undegraded protein but did not affect the undigestible protein fraction.

PROTEIN QUALITY EVALUATIONS OF SELECTED CULTIVARS OF WHEAT, MEASURED BY CHEMICAL SCORES AND MOUSE BIOASSAYS

1984 ◽  
Vol 64 (1) ◽  
pp. 127-137
Author(s):  
J. M. BELL ◽  
D. M. ANDERSON
Keyword(s):  
Amino Acids ◽  
Crude Protein ◽  
Protein Quality ◽  
Growth Index ◽  
Wheat Cultivars ◽  
Protein Ratio ◽  
Relative Growth ◽  
Key Words Wheat ◽  
Limiting Amino Acid ◽  
Net Protein

Wheat cultivars, Glenlea, Inia-66, Neepawa, Pitic-62 and Twin, and Bonanza barley, were fed to mice in digestibility and protein quality evaluation trials. In the digestibility trial each diet contained 94.7% test grain, plus mineral and vitamin supplements and 0.55% chromic oxide fecal marker. Digestibility of energy ranged from 79.3% (Twin) to 83.4% (Neepawa). Digestibility of protein ranged from 71.0% (Twin) to 84.4% (Neepawa). Crude protein (CP) (N × 6.25) ranged from 11.8% (Twin) to 15.8% (Neepawa) and affected the protein apparent digestibility coefficients. In the 14-day growth trials the grains were compared in four ways: (a) as 94.7% of the diet, (b) in diets containing 9% CP, (c) in diets containing 9% CP plus amino acids to meet the requirements for growth of the mouse and (d) in diets containing 7% CP. Casein control diets were used. In (a) mice fed Twin wheat and Bonanza barley gained less than all others. In (b) all wheats resulted in slower growth than barley or casein but Twin had better protein than Inia-66 and Pitic-62, reflecting lysine contents. In (c) all wheats supplemented with amino acids equalled casein in terms of growth. In (d) the responses to 7% CP diets were inferior but parallel to those from 9% CP diets. In the protein quality evaluations barley ranked highest in relative growth index, protein efficiency ratio and net protein ratio. Twin wheat ranked second and Pitic-62 ranked last. Lysine was the first-limiting amino acid in all wheats, having from about 59 to 64% of the level required by 20- to 35-kg pigs. Isoleucine was second-limiting except for Glenlea with threonine. Key words: Wheat, cultivars, protein quality, mouse assays, digestibility

scholarly journals Rumen degradability and ileal digestibility of proteins and amino acids of feedstuffs for cows

2014 ◽  
Vol 83 (3) ◽  
pp. 225-231
Author(s):  
Iveta Maskaľová ◽  
Vladimír Vajda ◽  
Marek Krempaský ◽  
Lukáš Bujňák
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Crude Protein ◽  
Amino Acid Profile ◽  
Ileal Digestibility ◽  
Corn Gluten ◽  
Corn Gluten Feed ◽  
Gluten Feed

Knowledge of the profile of amino acids of the rumen-undegradable protein can help in the formulation of diets to provide amino acids that complement microbial protein as well as supply amino acids, which are most limiting for milk production. Three non-lactating cows fitted with rumen cannulas were used to determine the effect ofin siturumen degradation on crude protein and amino acid profile of rumen-undegraded protein of feedstuffs. The obtained values of rumen degradability of crude protein with significant difference (P< 0.001) between feeds ranged from 20.3 to 76.3% (mean 62.0 ± 17.9%) and values of total amino acids ranged from 30.9% in corn gluten meal to 83.8% in corn gluten feed (mean 67.5 ± 16.4%). Anin vitromodified 3-step method was used to determine intestinal digestibility. Intestinal digestibility of undegraded protein varied from 54.5 ± 1.4% in raw soybean to 95.2 ± 1.0% in corn gluten feed. The absorbable amino acid profile of rumen-undegraded protein for each feedstuff was compared with profiles of the original feedstuff and the rumen-exposed undegraded protein. Absorbable lysine (9.3 ± 1.1 g/kg of crude protein) was higher in products of soybean and sunflower cake. Corn gluten feed and meal supplied more absorbable methionine (3.6 ± 0.6 g/kg of crude protein). This study showed that the digestibility factor of crude protein and amino acid based onin situandin vitromethods for thermal treatment of protein feeds can be used in models to optimize the amino acid nutrition of dairy cows and expand knowledge about rumen degradability and ileal digestibility of amino acids in feedstuffs.

scholarly journals Effect of extrusion on the rumen undegradable protein fraction of lupins

2021 ◽  
Vol 50 (6) ◽  
Author(s):  
T.S. Brand ◽  
L. Jordaan
Keyword(s):  
Crude Protein ◽  
Lupinus Albus ◽  
Maximum Temperature ◽  
Rumen Degradation ◽  
Ruminant Diets ◽  
Outflow Rate ◽  
Ruminal Degradation ◽  
Ruminant Animals ◽  
Rumen Undegradable Protein

Lupins are highly degradable in the rumen, and do not provide enough bypass protein for high-producing ruminant animals. The effects of extrusion on dry matter (DM) and crude protein (CP) rumen degradability of Lupinus albus and Lupinus angustifolius were determined in situ. Samples of both types of lupin were extruded at maximum temperature, which reached 116 °C. Six Dohne Merino wethers fitted with rumen cannulas were used in this trial. Samples were incubated in the rumen at intervals of 0, 2, 4, 12, 36, and 48 hours. This procedure was repeated in two sheep per treatment and in three periods, giving a total of six observations for each variable. Extrusion lowered the soluble fraction of CP and increased the potential degradable fraction without affecting its rate of degradation. It also lowered the effective degradability of CP of both types of lupin by 28% at an outflow rate of 0.08% per hour. No differences were observed between types. Extrusion modified the ruminal degradation parameters and decreased effective rumen degradation, especially at faster outflow rates. Thus, the rumen undegradable protein (RUP) fraction of lupins was increased by extrusion and lupins could be used more efficiently in ruminant diets. This study showed that the benefits of extrusion could be reached at a relatively low temperature of 116 °C to reduce the possibility of heat damage.

scholarly journals Effect of a Traditional Processing Method on the Chemical Composition of Local White Lupin (Lupinus albus L.) Seed in North-Western Ethiopia

2011 ◽  
Vol 66 (7-8) ◽  
pp. 403-408 ◽  
Author(s):  
Likawent Yeheyis ◽  
Claudia Kijora ◽  
Michael Wink ◽  
Kurt J. Peters
Keyword(s):  
Crude Protein ◽  
Processing Method ◽  
White Lupin ◽  
Crude Fibre ◽  
Lupin Seed ◽  
Traditional Processing ◽  
Crude Fibre Content ◽  
North Western ◽  
Western Ethiopia ◽  
Study District

The effect of a traditional Ethiopian lupin processing method on the chemical composition of lupin seed samples was studied. Two sampling districts, namely Mecha and Sekela, representing the mid- and high-altitude areas of north-western Ethiopia, respectively, were randomly selected. Different types of traditionally processed and marketed lupin seed samples (raw, roasted, and finished) were collected in six replications from each district. Raw samples are unprocessed, and roasted samples are roasted using firewood. Finished samples are those ready for human consumption as snack. Thousand seed weight for raw and roasted samples within a study district was similar (P > 0.05), but it was lower (P < 0.01) for finished samples compared to raw and roasted samples. The crude fibre content of finished lupin seed sample from Mecha was lower (P < 0.01) than that of raw and roasted samples. However, the different lupin samples from Sekela had similar crude fibre content (P > 0.05). The crude protein and crude fat contents of finished samples within a study district were higher (P < 0.01) than those of raw and roasted samples, respectively. Roasting had no effect on the crude protein content of lupin seed samples. The crude ash content of raw and roasted lupin samples within a study district was higher (P < 0.01) than that of finished lupin samples of the respective study districts. The content of quinolizidine alkaloids of finished lupin samples was lower than that of raw and roasted samples. There was also an interaction effect between location and lupin sample type. The traditional processing method of lupin seeds in Ethiopia has a positive contribution improving the crude protein and crude fat content, and lowering the alkaloid content of the finished product. The study showed the possibility of adopting the traditional processing method to process bitter white lupin for the use as protein supplement in livestock feed in Ethiopia, but further work has to be done on the processing method and animal evaluation.

In situ Ruminal and Intestinal Digestibility of Crude Protein and Amino Acids in By-product Feedstuffs

2018 ◽  
Vol 38 (2) ◽  
pp. 74-83
Author(s):  
Youl Chang Baek ◽  
◽  
Jin young Jeong ◽  
Young Kyoon Oh ◽  
Min Seok Kim ◽  
...  
Keyword(s):  
Amino Acids ◽  
Crude Protein ◽  
Intestinal Digestibility
Sign in / Sign up

Export Citation Format

Share Document