Comparison of lignosulfonate-treated canola meal and soybean meal as rumen undegradable protein supplements for lambs

Stanford, Kim; McAllister, Tim A.; Xu, Z.; Cheng, Kwai Wa; Pickard, Mark

doi:10.4141/cjas95-056

Cited by 21 publications

(12 citation statements)

References 26 publications

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“…Present results indicate that heat and heat-xylose processing caused to decrease the amount of material available to rumen microbes and this confirmed the findings of Pereira et al (1998). In addition, results obtained by the present experiment confirmed the previous results suggesting that reducing sugars had a potential to alter ruminal degradability of protein sources such as soybean and canola meals (McAlister et al, 1993;Stanford et al, 1995;Tuncer and Sacakli, 2003;Rooke, 1985).…”

Section: Discussionsupporting

confidence: 82%

The Effect of Heat or Heat-Xylose Processing on Nitrogen Fractions and in Situ/In Vitro Ruminal and Post-Ruminal Protein Disappearance of Guar Meal

Jahani-Azizabadi¹

2010

American Journal of Animal and Veterinary Sciences

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Problem statement: Guar meal is a by-product consisting of hull and germ and is mostly used as a protein source in poultry and ruminant rations. The aim was to determine the effect of heat or heat-xylose processing on nitrogen fractions, in situ ruminal degradation parameters and in situ/in vitro ruminal and post-ruminal disappearance of guar meal. Approach: Samples were intact Guar Meal (GM), heat processed GM (GM hp , GM was heated at 100°C for 45 minute using industrial heater) and heat-xylose processed GM (GM hx , xylose was included in GM to give a final concentration of 10 g kg −1 DM, then was heat processed at 100°C for 45 minute using industrial heater N). Acid detergents insoluble nitrogen concentration of both GM and GMhp was significantly lower than that of GM hx (10.3, 11.29 and 18.53 g kg −1 nitrogen, respectively). In situ fractional degradation rate constant (c) of DM and CP was significantly decreased as a result of heat-xylose processing.Effective crude protein degradability of GM hp and GM hx was higher than that of GM. Post-ruminal disappearance of ruminal-undegradable CP of GM hx (0.965) was significantly higher compared with GM and GM hp (0.918 and 0.906, respectively). Conclusion: Results of the present study demonstrated that heat and heat-xylose processing might effectively protect the DM and CP of guar meal from ruminal degradation.

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Section: Discussionsupporting

confidence: 82%

The Effect of Heat or Heat-Xylose Processing on Nitrogen Fractions and in Situ/In Vitro Ruminal and Post-Ruminal Protein Disappearance of Guar Meal

Jahani-Azizabadi¹

2010

American Journal of Animal and Veterinary Sciences

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“…In the current study, body wall thickness (mm; total tissue depth over the 12-13th rib) increased quadratically (P = 0.02) and back muscling score tended (P = 0.08) to increase with additional DHA-G. This could potentially explain the low weight gains seen in our study; however, in a study by Stanford et al (1995), lambs were fed diets with a CP deficiency of 32%, compared to the control, and were able to sustain growth rates within the predicted range (385 vs. 350 to 400 g/d, respectively). In agreement with our results, Suffolk lambs fed fish meal at 3% of DM also showed increased body wall thickness (mm), yet this was accompanied by an increase in carcass weight (Walz et al, 1998).…”

Section: Intake and Animal Production Performancecontrasting

confidence: 70%

“…Diets consisted of a completely pelleted barley-based finishing diet where an algal meal (DHA-Gold, Schizochytrium spp. Crude protein concentrations in the diets were formulated to match lamb requirements based on the findings of Stanford et al (1995). DHA-Gold is marketed as a sustainable source of n-3 grown in large stainless steel fermenters at a U.S. Food and Drug Administration-inspected facility and is therefore free of ocean-borne contaminants.…”

Section: Animals Feeding and Samplingmentioning

confidence: 99%

Dose–response of supplementing marine algae (Schizochytrium spp.) on production performance, fatty acid profiles, and wool parameters of growing lambs1

Meale

Chaves

et al. 2014

Journal of Animal Science

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Microalgae are the original source of docosahexaenoic acid (DHA; 22:6n-3) in the marine food chain, and its inclusion in animal feeds has been considered as a means of increasing the DHA level in foods of animal origin. As such, this study aimed to investigate the effects of supplementing an algal meal, high in DHA derived from Schizochytrium spp. (DHA-G), in the diet of Canadian Arcott lambs, on growth, carcass characteristics, wool production, and fatty acid (FA) profiles of subcutaneous adipose tissues (SAT), perirenal adipose tissues (PAT), and skirt muscle (SM). Forty-four lambs were randomly assigned to dietary treatments. Diets consisted of a pelleted, barley-based finishing diet with DHA-G supplemented at 0, 1, 2, or 3% DM as a replacement for flax oil and barley grain. Feed deliveries and orts were recorded daily. Lambs were weighed weekly and slaughtered once they reached ≥ 45 kg live weight. Carcass characteristics, ruminal pH, and liver weights were determined at slaughter. Wool yield was determined on mid-side patches of 100 cm(2) shorn at d 0 and on the day before slaughter (d 105 or 140). Dye bands were used to determine wool growth, fiber diameter, and staple length. Adipose tissues and SM samples were taken at slaughter and analyzed for FA profiles. Data were analyzed using mixed procedure in SAS with orthogonal contrasts testing for linear, quadratic, or cubic responses to increasing levels of DHA-G. Daily DMI, ADG, and G:F were similar as were wool quality and yield (P > 0.05). Carcass characteristics were generally unaffected (P > 0.05), except for body wall thickness (mm), which showed a quadratic response (P = 0.01) with increasing DHA-G. The concentration of eicosapentaenoic acid (EPA; 20:5n-6; mg/100 g fresh tissue) linearly increased (P < 0.001) with DHA-G in both adipose tissues and responded quadratically in SM (P = 0.05). Similarly, DHA (mg/100 g fresh tissue) increased linearly (P < 0.01) with DHA-G in all tissue types (P < 0.001). Supplementing DHA-G decreased (P < 0.001) the n-6:n-3 ratio in all tissues. No effects (P ≥ 0.05) on PUFA or SFA were observed across the 3 tissues, with no response (P ≥ 0.10) in the SFA:PUFA ratio in either SM or SAT; however, the SFA:PUFA ratio linearly decreased in PAT (P = 0.01) as DHA-G increased. These results indicate that DHA-G can be successfully included in the diets of growing lambs, up to 3% DM, with the potential to improve carcass characteristics and the FA profile of adipose tissue and muscle.

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“…A decrease in organic matter digestibility was also observed by Windshitl and Stern (1988) when 5% lignosulfonate was added to soybean meal, although addition of the equivalent of xylose (1%) had no effect. Stanford et al (1995) observed that heating canola meal at 95°C for 1 h with lignosulfonate decreased N solubility of soybean and canola meals without any effect on diet digestibility measured with sheep. McAllister et al (1993) observed that adding either lignosulfonate or xylose to soybeans to reach a final xylose concentration of about 1%, as in the present experiment (Table 1), decreased CP degradability without changing digestibility, as measured with the acid-detergent-insoluble N fraction.…”

Section: Methodsmentioning

confidence: 97%

“…Stern (1984) reported that the addition of sugar to soybean meal prior to heating decreases temperature and time of heating required to decrease ruminal degradability. Similarly, addition of lignosulfonate decreases ruminal degradability of soybean and canola meals heated from 95 to 110°C for 1 to 2 h (Windschitl and Stern 1988;Nakamura et al 1992;McAllister et al 1993;Mansfield and Stern 1994;Stanford et al 1995). According to Wallace and Falconer (1992), sucrose would be a good sugar as less heat is required to decrease ruminal degradability compared with glucose and fructose.…”

Section: Mots Clésmentioning

confidence: 99%

Degradability and digestibility of full-fat soybeans treated with different sugar and heat combinations

Petit¹,

Tremblay²,

Marcotte³

et al. 1999

Can. J. Anim. Sci.

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R. 1999. Degradability and digestibility of full-fat soybeans treated with different sugar and heat combinations. Can. J. Anim. Sci. 79: 213-220. Two experiments were conducted to study the effects of different combinations of sugars and heating time and temperature on the ruminal undegradable protein fraction and DM digestibility of full-fat soybeans. In the first experiment, the influence of sugar addition before heating (none, soaked in either a high fructose corn syrup [HFCS] solution, lignosulfonate or molasses), micronization temperatures (100, 110, 120, and 130°C), and temperature holding times (0, 30, 60, and 120 min) was examined in a 4 × 4 × 4 factorial arrangement of treatments. In the second experiment, the effect of heating in a sugar solution was studied in a 4 × 2 × 4 factorial design with four sugar treatments (none, soaked either in fructose, molasses or a high xylose product), two soaking temperatures (100 and 120°C), and four soaking times (0, 60, 120, and 240 min). In vitro dry matter digestibility (IVDMD), in vitro ruminal undegradable protein (RUP), and in sacco RUP were measured. In the first experiment, increased temperatures and heating to 120 min resulted in an increased RUP fraction of full-fat soybeans with no effect on DM digestibility, relative to when no sugar or fructose was added. There was a decrease in digestibility with increased temperature when lignosulfonate or molasses was added and with increased heating time when lignosulfonate was added. In the second experiment where soaking in sugar and heating were done simultaneously, lignosulfonate increased the RUP of soybeans without affecting its digestibility but values were numerically lower than when soaking and micronizing were conducted in two different steps as performed in the first experiment.Key words: protein, degradability, digestibility, micronization Petit, H. V., Tremblay, G. F., Marcotte, M. et Audy, R. 1999. Dégradabilité et digestibilité de la fève soya traitée avec différentes combinaisons de sucres et de chaleur. Can. J. Anim. Sci. 79: 213-220. Deux expériences ont été réalisées afin d'étudier les effets de différents sucres et combinaisons de temps et températures de chauffage afin d'obtenir un produit à base de fèves soya hautement digestibles mais peu dégradables dans le rumen. Dans la première expérience, l'influence du sucre (aucun, trempage soit dans une solution de sirop de maïs à haute teneur en fructose (HFCS), du lignosulfonate ou de la mélasse), de la température de micronisation (100, 110, 120 et 130°C), et du temps de rétention (0, 30, 60 et 120 min) a été étudiée avec un dispositif en factoriel 4 × 4 × 4. Dans une seconde expérience, l'effet du chauffage dans une solution sucrée a été étudié avec un dispositif factoriel 4 × 2 × 4 avec 4 traitements de sucre (aucun, trempage soit dans du fructose, mélasse ou Xylig 60), 2 températures de chauffage (100 et 120°C) et 4 temps de trempage (0, 60, 120 et 240 min). La digestibilité in vitro de la matière sèche, la dégradabilité in vitro de la protéine ...

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Comparison of lignosulfonate-treated canola meal and soybean meal as rumen undegradable protein supplements for lambs

Cited by 21 publications

References 26 publications

The Effect of Heat or Heat-Xylose Processing on Nitrogen Fractions and <I>in Situ</I>/<i>In Vitro</i> Ruminal and Post-Ruminal Protein Disappearance of Guar Meal

The Effect of Heat or Heat-Xylose Processing on Nitrogen Fractions and <I>in Situ</I>/<i>In Vitro</i> Ruminal and Post-Ruminal Protein Disappearance of Guar Meal

Dose–response of supplementing marine algae (Schizochytrium spp.) on production performance, fatty acid profiles, and wool parameters of growing lambs1

Degradability and digestibility of full-fat soybeans treated with different sugar and heat combinations

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