Ruminal fermentation modification of protein and carbohydrate by means of roasted and estimation of microbial protein synthesis

Revista Brasileira de Zootecnia

Héctor Andrade-montemayor²  Teresa García Gasca²  Jorge Kawas¹ 

[1] ,Universidad Autónoma de Querétaro Facultad de Ciencias Naturales Querétaro,México

关键词: carbohydrates;    degradation;    microbial protein synthesis;    protein;    roasted;    carboidratos;    degradação;    proteína;    síntese de proteína microbiana;    tostagem;   

DOI  :  10.1590/S1516-35982009001300028

来源: SciELO

【 摘 要 】

The animal meal prohibition as a protein source with low ruminal degradability in ruminant nutrition, creates the need to seek alternatives, as legume seeds, however, its protein, have a high degradability, which could generate losses of nitrogen in the rumen. Other problem in the legume seeds is the content of antinutritional factors such as protease inhibitors, tannins, phenolic compounds, lectins and some others, could affect the digestibility. One alternative to decrease the degradability of the protein and/or decrease the activity of some antinutritional factors is the use of different technological treatments such as roasting. Microbial protein synthesis is dependent on the availability of nitrogen or amino acids and of the degradable carbohydrate content, or of content of Organic Matter digestible and rumen degraded (OMDRD), and the synchronization in rumen degradation between protein and carbohydrates. If there are high amounts of degradable nitrogen or if the content and rate of carbohydrates degradation in the rumen is reduced or not synchronized with the degradation of protein, could be losses of nitrogen and/or energy in the rumen. In this paper, we analyze the characteristics of proteins and carbohydrates from various seeds and grains, the effect of dry-roasted application on degradability behavior of seeds.

【 授权许可】

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