Nitrogen solubility in three solvents andin situ protein degradability of ruminant feedstuffs

✍ Scribed by Kandylis, Kostas; Nikokyris, Panagiotis N

• Publisher: John Wiley and Sons
• Year: 1997
• Tongue: English
• Weight: 264 KB
• Volume: 75
• Category: Article
• ISSN: 0022-5142
• DOI: 10.1002/(sici)1097-0010(199710)75:2<187::aid-jsfa862>3.0.co;2-j

✦ Synopsis

Feedstuþs commonly fed to ruminants were assayed for nitrogen solubility by using McDougall's buþer, 0•02 M sodium hydroxide (NaOH), or 0•15 M sodium chloride (NaCl) as solvents. In addition, in situ dry matter and protein disappearance from the same feedstuþs were determined using the nylon bag technique in ruminally cannulated sheep for varying times of incubation. The mean eþective nitrogen disappearance ranged from 235 for maize to 894 g kg~1 of total N for lupins, and dry matter disappearance from 240 for meat and bone meal to 793 g kg~1 for lupins. Protein solubility was lowest (\10% of total N) for oilseed by-products and animal and üsh by-products, intermediate (15-30% of total N) for some cereals and highest (35-45% of total N) for wheat varieties and plant protein sources. Furthermore, solubility and degradability data for various feed proteins are presented which demonstrate the variability in solubility and degradability of ruminant feedstuþs due to protein type or processing.