Comparison of in situ and in vitro techniques for measuring ruminal degradation of animal by-product proteins.
Ruminally undegraded protein (RUP) values of blood meal (n = 2), hydrolyzed feather meal (n = 2), fish meal (n = 2), meat and bone meal, and soybean meal were estimated using an in situ method, an inhibitor in vitro method, and an inhibitor in vitro technique applying Michaelis-Menten saturation kinetics. Degradation rates for in situ and inhibitor in vitro methods were calculated by regression of the natural log of the proportion of crude protein (CP) remaining undegraded versus time. Nonlinear regression analysis of the integrated Michaelis-Menten equation was used to determine maximum velocity, the Michaelis constant, and degradation rate (the ratio of maximum velocity to the Michaelis constant). A ruminal passage rate of 0.06/h was assumed in the calculation of RUP. The in situ and inhibitor in vitro techniques yielded similar estimates of ruminal degradation. Mean RUP estimated for soybean meal, blood meal, hydrolyzed feather meal, fish meal, and meat and bone meal were, respectively, 28.6, 86.0, 77.4, 52.9, and 52.6% of CP by the in situ method and 26.4, 86.1, 76.0, 59.6, and 49.5% of CP by the inhibitor in vitro technique. The Michaelis-Menten inhibitor in vitro technique yielded more rapid CP degradation rates and decreased estimates of RUP. The inhibitor in vitro method required less time and labor than did the other two techniques to estimate the RUP values of animal by-product proteins. Results from in vitro incubations with pepsin.HCl suggested that low postruminal digestibility of hydrolyzed feather meal may impair its value as a source of RUP.
England
M L
ML
Department of Dairy Science, University of Wisconsin, Madison 53706, USA.
Broderick
G A
GA
Shaver
R D
RD
Combs
D K
DK
D000818:Animals; D004044:Dietary Proteins / Q000378:metabolism*; D006851:Hydrochloric Acid; D006868:Hydrolysis; D007700:Kinetics; D010434:Pepsin A; D012044:Regression Analysis; D012417:Rumen / Q000378:metabolism*
D004044:Dietary Proteins; D010434:Pepsin A; D006851:Hydrochloric Acid