Meeting the protein requirements and improving nitrogen efficiency in cows under different physiological conditions can become more precise with the use of this additional tool for diet formulation.
An innovative laboratory fermentation method for assessing the ruminal breakdown of dietary protein ingredients has been created by Alltech and Alimetrics Research. The novel technique was developed to evaluate feed protein sources and involves measuring the proportion of certain amino acids that is converted to specific end products over 24 hours.
Scientists from Alltech and Alimetrics collaborated on the study, which has been published in the scientific journal Frontiers in Veterinary Science and compares the rumen degradability and effects on rumen fermentation of three protein sources: whey protein, soybean meal and yeast-derived microbial protein.
The assessment of protein degradation in the rumen of live animals has historically proven difficult, and although analysis of overall protein can be done, tracking the origin of protein from a specific feed component cannot be done with great certainty. In addition, ruminants have a low overall efficiency of nitrogen utilisation, with between 70– 95 percent of the nitrogen in diets excreted in dung and urine, according to the Food and Agriculture Organisation of the United Nations. The use of this novel in vitro technique can help to overcome such challenges as it allows protein sources to be ranked according to their degradability by rumen bacteria.
Read the full article on the Milling and Grain website, HERE.
An innovative laboratory fermentation method for assessing the ruminal breakdown of dietary protein ingredients has been created by Alltech and Alimetrics Research. The novel technique was developed to evaluate feed protein sources and involves measuring the proportion of certain amino acids that is converted to specific end products over 24 hours.
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| Scientists from Alltech and Alimetrics have collaborated on a study which compares the rumen degradability and effects on rumen fermentation of three protein sources: whey protein, soybean meal and yeast-derived microbial protein Image credit: Alltech |
Scientists from Alltech and Alimetrics collaborated on the study, which has been published in the scientific journal Frontiers in Veterinary Science and compares the rumen degradability and effects on rumen fermentation of three protein sources: whey protein, soybean meal and yeast-derived microbial protein.
The assessment of protein degradation in the rumen of live animals has historically proven difficult, and although analysis of overall protein can be done, tracking the origin of protein from a specific feed component cannot be done with great certainty. In addition, ruminants have a low overall efficiency of nitrogen utilisation, with between 70– 95 percent of the nitrogen in diets excreted in dung and urine, according to the Food and Agriculture Organisation of the United Nations. The use of this novel in vitro technique can help to overcome such challenges as it allows protein sources to be ranked according to their degradability by rumen bacteria.
Read the full article on the Milling and Grain website, HERE.
The Global Miller
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which is published by Perendale Publishers Limited.
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