EFFECTS OF DIFFERENT PROCESSING OF SOAYBEAN MEAL ON RUMINAL DEGRADABILITY PARAMETERS AND INTESTINAL DIGESTIBILITY OF CRUDE PROTEIN AND AMINO ACIDS IN HOLSTEIN COWS

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KHALAJ HEDAYATI ALI; CHASHNIDEL YADOLLAH; DEHGHAN BANADAKY MEHDI; TEIMORI YANSARI ASADOLLAH

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Journal: Iranian Journal of Animal Science Year:2017 | Volume:48 | Issue:3 Page(s): 353-362

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Title

EFFECTS OF DIFFERENT PROCESSING OF SOAYBEAN MEAL ON RUMINAL DEGRADABILITY PARAMETERS AND INTESTINAL DIGESTIBILITY OF CRUDE PROTEIN AND AMINO ACIDS IN HOLSTEIN COWS

Author(s)

KHALAJ HEDAYATI ALI | CHASHNIDEL YADOLLAH | DEHGHAN BANADAKY MEHDI | TEIMORI YANSARI ASADOLLAH | Issue Writer Certificate

Keywords

AMINO ACIDQ1

INTESTINAL DIGESTIBILITYQ2

RUMEN DEGRADABILITYQ1

SOYBEAN MEALQ2

Abstract

Three Non-lactating Holstein cows equipped with ruminal 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 AMINO ACIDs (AA). Solvent-extracted SBM (Control), Meal processed by adding 25% (w/w) water and heated at 150oC for 30 minutes (treatment 2), Meal heated at 150oC for 30 minutes (treatment 3), and meal melted xylose by adding 3 moles per mole of lysine and heated at 150oC for 30 minutes (treatment 4), were incubated in the rumen in nylon bags for 0, 2, 4, 8, 16, 24, and 48 h according to National Research Council (2001) guidelines. Processing of SBM caused to decrese, incresea and decrese of rapidly degradable CP fraction, slowly degradable CP fraction and the constant degradation rate of crude protein, respectively (P<0.05). There was a significant differences between treatment on the ruminal disappearance of AMINO ACIDs except were for threonine and glycine (P<0.05). Intestinal disappearance of crude protein had no difference between treatments. However, the rate of disappearance of essential AMINO ACIDs except threonine was different between treatments (P<0.05). Processing with xylose improved bioavailability of the lysine (P<0.05). Results had shown that there were differences between RUP AMINO ACID profile of original SBM and processed products.

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APA: Copy

KHALAJ HEDAYATI, ALI, CHASHNIDEL, YADOLLAH, DEHGHAN BANADAKY, MEHDI, & TEIMORI YANSARI, ASADOLLAH. (2017). EFFECTS OF DIFFERENT PROCESSING OF SOAYBEAN MEAL ON RUMINAL DEGRADABILITY PARAMETERS AND INTESTINAL DIGESTIBILITY OF CRUDE PROTEIN AND AMINO ACIDS IN HOLSTEIN COWS. IRANIAN JOURNAL OF ANIMAL SCIENCE (IRANIAN JOURNAL OF AGRICULTURAL SCIENCES), 48(3 ), 353-362. SID. https://sid.ir/paper/193711/en

Vancouver: Copy

KHALAJ HEDAYATI ALI, CHASHNIDEL YADOLLAH, DEHGHAN BANADAKY MEHDI, TEIMORI YANSARI ASADOLLAH. EFFECTS OF DIFFERENT PROCESSING OF SOAYBEAN MEAL ON RUMINAL DEGRADABILITY PARAMETERS AND INTESTINAL DIGESTIBILITY OF CRUDE PROTEIN AND AMINO ACIDS IN HOLSTEIN COWS. IRANIAN JOURNAL OF ANIMAL SCIENCE (IRANIAN JOURNAL OF AGRICULTURAL SCIENCES)[Internet]. 2017;48(3 ):353-362. Available from: https://sid.ir/paper/193711/en

IEEE: Copy

ALI KHALAJ HEDAYATI, YADOLLAH CHASHNIDEL, MEHDI DEHGHAN BANADAKY, and ASADOLLAH TEIMORI YANSARI, “EFFECTS OF DIFFERENT PROCESSING OF SOAYBEAN MEAL ON RUMINAL DEGRADABILITY PARAMETERS AND INTESTINAL DIGESTIBILITY OF CRUDE PROTEIN AND AMINO ACIDS IN HOLSTEIN COWS,” IRANIAN JOURNAL OF ANIMAL SCIENCE (IRANIAN JOURNAL OF AGRICULTURAL SCIENCES), vol. 48, no. 3 , pp. 353–362, 2017, [Online]. Available: https://sid.ir/paper/193711/en

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