A Comparison of Protein Degradation During Wilting and Ensiling of Six Forage Species

Papadopoulos, Y. A.; McKersie, Bryan D.

doi:10.4141/cjps83-114

Cited by 96 publications

(74 citation statements)

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“…Mixing clover and lucerne extracts substantially decreases proteolysis, whereas mixing lucerne extract with boiled clover extract yields a slightly more rapid free amino acid release than lucerne alone [9]. The lower non protein nitrogen that has been found consistently in red clover silage [2,42], results from the action of polyphenol oxidase. This enzyme system reacts with O 2 and phenols normally present in red clover to produce quinones that inhibit the plant proteases that break down forage proteins in the silo [2,11,22,29,50].…”

Section: Discussionmentioning

confidence: 99%

Protein degradation in the rumen of red clover forage at various stages of growth and conserved as silage or wrapped big bales

2002

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-In order to study the extent to which rumen soluble nitrogen can contribute to the intestinal flow, a study was carried out to simultaneously assess the dynamics of protein disappearance from dacron bags placed in the rumen and the amount of various N products in the rumen fluid (total nitrogen (tN), ammonia nitrogen (NH3-N), non-ammonia nitrogen (NAN)). The measurements were carried out on 4 sheep fed successively various red clover forages. These forages included the initial growth of fresh red clover (50% bud, first flower, and full flower). In addition, one silage and one wrapped big bale at the first flower stage and two wrapped big bales (harvested at 51% and 71% dry matter) at the full flower stage were given. The effective degradability of nitrogen (DegN) for a fresh forage estimated from the nylon bag procedure did not vary (p > 0.05) with the vegetation stage (0.727 for the bud stage, 0.694 at the first flower, 0.706 at the full flower). The DegN of the silage was higher (p < 0.05; 0.735) and the DegN of the wrapped big bale was markedly lower (p < 0.05; 0.660), than the original fresh forage at the first flower. The DegN of the wrapped big bales made at 51 and 71% DM, respectively, were 0.625 and 0.604 against 0.706 for fresh forage at the full flower stage. The concentrations of tN and NAN in the rumen fluid were low, highest 1 h to 2 h after feeding, and then decreasing up to 7 h after feeding whatever the growth stage and conservation mode. A part of the solubilised nitrogen remained as protein 1 h after feeding for fresh red clover harvested at various growth stages, while minimal protein could be seen in the rumen fluid after the sheep were fed silage or wrapped big bales. The part of NAN escaping rumen degradation and transiting with the rumen fluid was between 7 and 13% of the nitrogen disappearing from the nylon bags (NAN/CP D egN) placed in the rumen. There was only a small difference for forages at different stages of growth, or modes of conservation. This fraction was higher for wrapped big bales and particularly for the late stage forage (wrapped big bale, 71% DM, harvested at the full flower stage). red clover / vegetation stage / conservation method / protein degradation / rumen fluid composition Reprod. Nutr. Dev. 42 (2002) [559][560][561][562][563][564][565][566][567][568][569][570][571][572] 559

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Section: Discussionmentioning

confidence: 99%

Protein degradation in the rumen of red clover forage at various stages of growth and conserved as silage or wrapped big bales

2002

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“…In that year, NPN increased by 5% in red clover and 11% in alfalfa wilted under 0% shade, even though less than 5 h was required to reach the desired DM. Papadopoulos and McKersie (1983) found that rapid initiation of proteolysis during a 6-h wilting period resulted in a 7 and 33% increase in NPN in second-growth red clover and alfalfa, respectively.…”

Section: Nonprotein Nitrogen In Wilted and Ensiled Foragementioning

confidence: 99%

“…Red clover (Trifolium pratense L.) and cicer milkvetch (Astragalus cicer L.) consistently underwent less protein degradation than alfalfa (Medicago sativa L.) during ensiling, although neither of these species contains measurable levels of tannins. Other researchers have also found that the increase in NPN during ensiling is much less extensive in red clover than in alfalfa (Papadopoulos and McKersie 1983;McKersie 1985;Jones et al 1995b). Among nine legumes tested by Jones et al (1995a), red clover was the only species with measurable levels of soluble PPO activity.…”

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Protein degradation and ensiling characteristics of red clover and alfalfa wilted under varying levels of shade

Owens¹,

Albrecht²,

Muck³

1999

Can. J. Plant Sci.

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. Protein degradation and ensiling characteristics of red clover and alfalfa wilted under varying levels of shade. Can. J. Plant Sci. 79: 209-222. The conversion of protein nitrogen (PN) to nonprotein nitrogen (NPN) in forages occurs rapidly and extensively during wilting and ensiling. The objectives of this study were to determine whether the amount of time between cutting and ensiling affects protein degradation in red clover (Trifolium pratense L.) and alfalfa (Medicago sativa L.) silage and to document pre-and post-ensiling characteristics of these two species. Forage from the second (24 August 1993), first (27 May 1994), and second (10 July 1995) growth cycles was harvested with hand clippers to a 5-cm stubble height between 09:00 and 10:00 h on each of the three harvest dates. Herbage was allowed to wilt to a targeted dry matter (DM) content of 350 g kg -1 under 0, 30, 73, and 100% shade (wilting treatment) and ensiled in 100-mL polypropylene centrifuge tubes. Time required to reach the desired DM varied each year, with the greatest range in drying times occurring in 1993. Starch was lower and sugar higher in fresh and wilted red clover than in alfalfa. Fresh red clover contained less NPN than alfalfa in 1993 and 1995 (P < 0.05) and similar amounts in 1994 (P > 0.05). Wilting treatment had no effect on NPN in wilted forage in 1994 and 1995, a result of nearly equal wilting times across shade levels. In 1993, however, NPN increased and starch decreased with shade. Within species, further protein hydrolysis during ensiling resulted in similar NPN levels in silage from all wilting treatments in 1993, despite differences in NPN in pre-ensiled wilted forage. Red clover silage consistently contained less NPN than alfalfa. Wilting treatments did not consistently affect sugar and starch concentrations of silage from either species, although there was a tendency for sugar and starch to decrease with longer wilting periods.Key words: alfalfa, red clover, protein degradation, ensiling Owens, V. N., Albrecht, K. A. et Muck, R. E. 1999. Rapport entre la préparation de la récolte pour la mise en silo et la dégra-dation protéique du trèfle rouge et de la luzerne préfanés sous divers degrés d'ombrage. Can. J. Plant Sci. 79: 209-222. La transformation de l'azote protidique (NP) en azote non protidique (NNP) dans les fourrages est à la fois rapide et extensive durant le fanage et la mise en silo. Nous avons cherché à établir si la longueur de l'intervalle entre la fauche et la mise en silo influait sur la dégradation protéique d'un ensilage de trèfle rouge (Trifolium pratense L.) et de luzerne (Medicago sativa L.), et à suivre les profils nutritifs des deux espèces avant et après la mise en silo. Le fourrage de second, de premier et de second cycles était fauché aux cisailles manuelles jusqu'à 5 cm de hauteur entre 9 et 10 h du matin à chacune des 3 dates respectives: 24 août 1993, 27 mai 1994 et 10 juillet 1995. L'herbe était laissée à faner jusqu'à la teneur en matière sèche désirée de 35 % sous 0, 30, 73 et 100 % d'ombra...

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“…Studies on the technology of bale silage production, conducted to date, have focused on the effect of herbage wilting and chemical additives on the rate of fermentation, aerobic stability and microbiological quality of silage. The effect of wilting on nitrogen fractions and amino acids in forages has been analyzed under laboratory conditions (PaPadoPouLos, mckersie 1983, meesman et al 1994, Guo et al 2008). caVaLLarin et al (2005 investigated the effect of wilting in the field on the composition of nitrogen fractions and amino acid profile of sainfoin.…”

Section: Introductionmentioning

confidence: 99%

Nitrogen fractions and amino acid content in alfalfa and red clover immediately after cutting and after wilting in the field

et al. 2014

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The aim of this study was to determine the composition of nitrogen fractions in alfalfa and red clover, which differ in proteolytic activity, and to evaluate the effect of wilting on changes in nitrogen fractions in alfalfa and red clover herbage. Total nitrogen was divided into protein and non-protein nitrogen, and the amino acid profile of protein was analyzed. Buffer-soluble nitrogen (BSN), including buffer-soluble protein nitrogen (BSPN) and non-protein buffer-soluble nitrogen (NPBSN), was determined. The NPBSN fraction was further subdivided into peptide nitrogen, amino acid nitrogen, neutral detergent-insoluble nitrogen (NDIN) and acid detergent-insoluble nitrogen (ADIN). Wilting in the field to 40% dry matter content (the swath was tedded once) did not reduce the total nitrogen content of alfalfa and red clover herbage, although it affected the concentration of the BSNfraction, in particular NPBSN, and free amino acid nitrogen. During alfalfa wilting, the soluble protein content decreased and the concentrations of non-protein nitrogen compounds increased, mostly due to an increase in free amino acid nitrogen. A reverse trend was observed during red clover wilting -the concentrations of non-protein nitrogen compounds decreased and soluble protein content increased. A decrease was also noted in peptide nitrogen, NDIN and ADIN. Wilting of alfalfa and red clover had no adverse effect on the amino acid profile of protein. The concentrations of essential amino acids that limit milk protein synthesis, i.e. Lys, Met, His and Arg, did not decrease. Legume wilting in the field contributes to an increase in the concentrations of soluble nitrogen in the plant material intended for ensiling.Key words: alfalfa, red clover, nitrogen fractions, amino acids, wilting. 724 ZAWARTOŚĆ fRAKCJI AZOTOWYCH ORAZ AMINOKWASÓW W ZIELONKACH Z LUCERNY I KONICZYNY CZERWONEJ BEZPOŚREDNIO PO SKOSZENIU ORAZ PO PODSUSZENIU NA POKOSACH AbstraktCelem pracy była charakterystyka składu frakcji azotowych w zielonkach z lucerny i koniczyny czerwonej, surowcach roślinnych różniących się potencjałem proteolitycznym, oraz ocena wpływu podsuszania na skład frakcji azotowych w tych zielonkach. Rozdzielono azot ogólny na azot białkowy i azot niebiałkowy oraz określono skład aminokwasowy białka. Ponadto określono związki azotowe rozpuszczalne w buforze (BSN), rozdzielono je na białkowe związki azotowe rozpuszczalne w buforze (BSPN) i niebiałkowe związki azotowe rozpuszczalne w buforze (NPBSN). We frakcji NPBSN wyodrębniono azot peptydowy oraz azot aminokwasowy, wydzielono także związki azotowe o niskiej rozpuszczalności (azot nierozpuszczalny w neutralnym detergencie -NDIN) i całkowicie nierozpuszczalne (azot nierozpuszczalny w kwaśnym detergencie-ADIN). Podsuszenie na pokosach do 40% suchej masy z zastosowaniem jednokrotnego zabiegu przetrzą-sania nie spowodowało ubytku azotu ogólnego w zielonkach z lucerny i koniczyny czerwonej, natomiast wpłynęło na koncentrację całej frakcji rozpuszczalnej w buforze, szczególnie jej części niebiałkowej, ora...

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A Comparison of Protein Degradation During Wilting and Ensiling of Six Forage Species

Abstract: In the second cut samples, the SNPN content before wilting was significantly higher than that of the first cut (Table 4).Less proteolvsis (increase in SNPN be-

Cited by 96 publications

References 10 publications

Protein degradation in the rumen of red clover forage at various stages of growth and conserved as silage or wrapped big bales

Protein degradation in the rumen of red clover forage at various stages of growth and conserved as silage or wrapped big bales

Protein degradation and ensiling characteristics of red clover and alfalfa wilted under varying levels of shade

Nitrogen fractions and amino acid content in alfalfa and red clover immediately after cutting and after wilting in the field

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