title: Nutrient supply to dairy cows from processed white lupines.
abstract: The objective of this study was to compare the DVE/OEB system (DVE = truly absorbed protein in the small intestine; OEB = degraded protein balance (DPB) in Dutch) and the NRC-2001 model in the prediction of supply of protein to dairy cows from processed white lupines (Lupinus albus L.). Comparisons were made in terms of (1) ruminally synthesized microbial CP, (2) truly absorbed protein in the small intestine, and (3) degraded protein balance. In addition, the systematic investigation of roasting of the white lupines at various temperatures (110, 130, or 150 degrees C) and times (15, 30 or 45 min) on manipulation of digestive behaviour and the potential nutrient supply to dairy cows were also carried out, to obtain information on best processing conditions as intestinal protein sources (to achieve target values for potential high net absorbable protein in the small intestine while holding any N loss in the rumen to a low level). The results showed that the predicted values from the DVE/OEB system and the NRC-2001 model had significant correlations with high R ( > 0.83) values. However, using the DVE/OEB system, the overall average microbial protein supply based on available energy was 11% higher and the truly absorbed protein in the small intestine was 7% higher than that predicted by the NRC-2001 model. The difference was also found in the prediction of the degraded protein balances (DPB), which was 8% higher based on data from the NRC-2001 model. These differences are due to considerably different factors used in calculations in the two models, although both are based on similar principles. This indicates that a further refinement is needed for a modern protein evaluation and prediction system. In addition, this study showed that the roasting at higher temperature and time was effective in shifting protein degradation from rumen to intestines and it increased the DVE or MP values without reaching the negative degraded protein balance. The processing at 15 degrees C for 30 or 45 min might be the best treatments for white lupine due to its higher DVE and MP values and the very low DPB values.
authors.affiliation: Department of Animal and Poultry Science, University of Saskatchewan, Saskatoon, Canada. yupe@sask.usask.ca
authors.forename: P
authors.initials: P
authors.lastname: Yu
authors.forename: A R
authors.initials: AR
authors.lastname: Egan
authors.forename: B J
authors.initials: BJ
authors.lastname: Leury
authors.forename: J J
authors.initials: JJ
authors.lastname: McKinnon
authors.forename: D A
authors.initials: DA
authors.lastname: Christensen
mesh_terms: D000821:Animal Feed; D000824:Animal Nutritional Physiological Phenomena; D000818:Animals; D001682:Biological Availability; D002417:Cattle / Q000378:metabolism*; D004044:Dietary Proteins / Q000378:metabolism* / Q000493:pharmacokinetics; D004063:Digestion; D005260:Female; D005511:Food Handling / Q000379:methods*; D007408:Intestinal Absorption / Q000187:drug effects; D031297:Lupinus; D008954:Models, Biological; D011237:Predictive Value of Tests; D012417:Rumen / Q000378:metabolism / Q000382:microbiology; D013696:Temperature; D013997:Time Factors
chemical_list: D004044:Dietary Proteins