Usage of xylose or glucose as non-enzymatic browning agent for reducing ruminal protein degradation of soybean meal

Can, Abdullah; Yïlmaz, Aydan

doi:10.1016/s0921-4488(02)00197-9

Cited by 14 publications

(11 citation statements)

References 14 publications

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“…However, few experiments have been done to evaluate the chemical composition and nutritive value of different guar meals for ruminant nutrition. Different methods have been applied to decrease the rumen degradability of protein of various oilseed meals, including treatment with heat (Mir et al, 1984;Nakamura et al, 1994a, Vanhatalo et al, 1995, formaldehyde (Mir et al, 1984), lignosulfonate (McAllister et al, 1993) and reducing sugars such as xylose (Wallace and Falconer, 1992;McAllister et al, 1993;Harstad and Prestlokken, 2000;Can and Yilmaz, 2002;Tunce and Sacaki, 2003). Heat processing has the advantage of increasing protein resistant to rumen degradability and enhance the amount of protein entering small intestinal.…”

Section: Introductionmentioning

confidence: 99%

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: Introductionmentioning

confidence: 99%

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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“…The process involves a chemical reaction with sulfite liquors, which are by-products of wood pulp processing. The method takes advantage of the nonenzymatic browning reaction, which results in reduced ruminal degradability of the protein (Cleale et al, 1987a,b;Can and Yilmaz, 2002). Sulfite liquors from paper mills can be a source of environmental pollution under industrial conditions that do not allow for recovery of sulfites (Smook, 1982).…”

Section: Introductionmentioning

confidence: 99%

Ruminal Degradability and Intestinal Digestibility of Protein and Amino Acids in Treated Soybean Meal Products

Castro

Phillip

Lapierre

et al. 2007

Journal of Dairy Science

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Four lactating dairy cows equipped with ruminal and duodenal cannulas were used to determine the impact of different methods of treating soybean meal (SBM) on the ruminal degradability and intestinal digestibility of crude protein and AA. Solvent-extracted SBM (SE), expeller SBM (EP), lignosulfonate SBM (LS), and heat and soyhulls SBM (HS) were incubated in the rumen in nylon bags for 48, 24, 16, 8, 4, 2, and 0 h according to National Research Council (2001) guidelines. Additional samples of each SBM product were also incubated for 16 h in the rumen; the residues from these bags were transferred to mobile bags, soaked in pepsin HCl, and then used for determination of intestinal digestibility in situ or in vitro. Treatment of SBM (EP, LS, HS) protected the crude protein and AA from ruminal degradation, increasing rumen undegradable protein from 42% in SE to 68% in EP. Kinetic analysis of crude protein and AA degradation in the rumen revealed that, compared with LS and HS, EP exhibited slower rates of degradation but a shorter lag phase and a higher proportion of soluble protein. For all SBM products, the pattern of ruminal degradation, at 16 h of incubation, was characterized by extensive degradation of Lys and His, whereas Met and the branched-chain AA were degraded to the least extent. Estimates of intestinal digestibility of AA and crude protein were lower when measured in vitro than in situ; the magnitude of the difference between the 2 methods was greater (25%) with treated SBM products than with SE (10%). The availability of essential and nonessential AA was consistently greater (30%) with treated SBM than with SE. Among the treated SBM products, 4 essential AA (Ile, Leu, Phe, and Val) showed differences in availability, with values consistently lower for HS than for LS. This study showed that, based on in situ measures, heat and chemical treatment of SBM enhanced AA availability, and that compared with HS, EP and LS had a higher potential to enhance the AA supply to the small intestine of high-producing dairy cows.

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“…Therefore, protection of SSBM from ruminal degradation could supply the calf with a quality protein that is highly digestible in the small intestine. Some of the most effective methods for bypassing SSBM involved the application of heat or heat plus reducing sugars (Can & Yilmaz, 2002;Castro, Phillip, Lapierre, Jardon, & Berthiaume, 2007).…”

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confidence: 99%

Effects of reducing crude protein concentration in starter feed containing constant rumen undegradable protein on dairy calves performance

Boorboor

Alamouti

Karimi

et al. 2020

Animal Physiology Nutrition

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This study aimed at investigating the effects of decreasing crude protein (CP) in diets with constant rumen undegradable protein (RUP) content on dry matter (DM) intake, growth, feed efficiency (FE) and blood parameters in calves in a randomized complete block design. Dietary treatments included: (a) a calf starter containing 200 g/kg CP (62 g/kg RUP, based on DM), (b) a starter containing 180 g/kg CP (65 g/kg RUP, based on DM) and (c) a starter containing 160 g/kg CP (65 g/kg RUP, based on DM). A total 42 newborn male and female Holstein calves were fed 8 L milk/day until day 45, after which they were weaned and continued the experiment until day 75. Solid feed intake and total DM intake were measured daily, and body weight and skeletal growth parameters including withers height and heart girth were recorded weekly. Blood samples were collected on days 45 and 75. Solid feed intake, total DM intake, weaning weight, average daily gain from birth to weaning and from birth to 75 days, final weight and FE were not affected by the experimental treatments. In addition, skeletal growth parameters were similar among groups. Glucose concentration was similar among treatments; however, calves fed the starter containing 160 g/kg CP had significantly lower plasma concentrations of albumin and urea nitrogen compared with those fed starters containing 180 and 200 g/kg CP. These results indicate that CP level in the calf starter could be decreased to 160 g/kg DM if RUP levels stay at 65 g/kg DM, without negatively affecting feed intake and calf performance.

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Usage of xylose or glucose as non-enzymatic browning agent for reducing ruminal protein degradation of soybean meal

Cited by 14 publications

References 14 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

Ruminal Degradability and Intestinal Digestibility of Protein and Amino Acids in Treated Soybean Meal Products

Effects of reducing crude protein concentration in starter feed containing constant rumen undegradable protein on dairy calves performance

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