title: In vitro ruminal fermentation and in situ ruminal degradation of tamarind kernel powder extract residue in wethers.
abstract: We examined the in vitro fermentation characteristics and in situ dry matter (DM) and crude protein (CP) degradability of tamarind kernel powder extract residue (TKPER), a by-product of polysaccharides thickener processing. Two types of TKPER (I and II), of which the CP and neutral detergent fiber organic matter basis contents (%) were 41.4 and 42.0 and 1.4 and 0.5, respectively, were compared with dry heat soybean (SB), soybean meal (SBM) and dry soybean curd residue (SBCR). The TKPERs had significantly lower in vitro gas production compared to the other products at each observation time (P < 0.05). The in vitro DM and CP digestibility (%) of TKPER I and II were 67.7 and 64.9, and 64.5 and 58.0, respectively, significantly lower than those of SB and SBM (P < 0.05). We used four wethers (55.6 ± 4.6 kg) with ruminal cannulas to investigate the in situ degradability of TKPER I, SB, SBM and SBCR. At the ruminal outflow rate of 0.05/h, the effective degradability (%) values of the DM and CP of TKPER I were 64.1 and 49.7, respectively, which were similar to those of SBM. In conclusion, TKPER had high CP and exhibited in situ degradability similar to that of SBM, suggesting that TKPER could be used as a protein source feed.
authors.affiliation: Laboratory of Animal Husbandry Resources, Division of Applied Biosciences, Graduate School of Agriculture, Kyoto University, Sakyo, Kyoto, Japan.
authors.forename: Lin
authors.initials: L
authors.lastname: Wang
authors.affiliation: Laboratory of Animal Husbandry Resources, Division of Applied Biosciences, Graduate School of Agriculture, Kyoto University, Sakyo, Kyoto, Japan.
authors.forename: Kazato
authors.initials: K
authors.lastname: Oishi
authors.affiliation: Laboratory of Animal Husbandry Resources, Division of Applied Biosciences, Graduate School of Agriculture, Kyoto University, Sakyo, Kyoto, Japan.
authors.forename: Yoshiaki
authors.initials: Y
authors.lastname: Sato
authors.affiliation: Laboratory of Animal Husbandry Resources, Division of Applied Biosciences, Graduate School of Agriculture, Kyoto University, Sakyo, Kyoto, Japan.
authors.forename: Takashi
authors.initials: T
authors.lastname: Nakanishi
authors.affiliation: Laboratory of Animal Husbandry Resources, Division of Applied Biosciences, Graduate School of Agriculture, Kyoto University, Sakyo, Kyoto, Japan.
authors.forename: Hiroyuki
authors.initials: H
authors.lastname: Hirooka
authors.affiliation: Kankyo Techsys Co., Ltd, Aichi, Japan.
authors.forename: Kei
authors.initials: K
authors.lastname: Takahashi
authors.affiliation: Laboratory of Animal Husbandry Resources, Division of Applied Biosciences, Graduate School of Agriculture, Kyoto University, Sakyo, Kyoto, Japan.
authors.forename: Hajime
authors.initials: H
authors.lastname: Kumagai
mesh_terms: D000821:Animal Feed; D000818:Animals; D004032:Diet / Q000662:veterinary*; D005285:Fermentation; D066298:In Vitro Techniques; D008297:Male; D010936:Plant Extracts; D014674:Plant Proteins, Dietary / Q000378:metabolism*; D011208:Powders; D059748:Proteolysis; D012417:Rumen / Q000378:metabolism*; D012756:Sheep; D013025:Glycine max; D029861:Tamarindus
chemical_list: D010936:Plant Extracts; D014674:Plant Proteins, Dietary; D011208:Powders
keywords: in situ ruminal degradation; in vitro ruminal fermentation; soybean product and by-products; tamarind kernel powder extract residue; wether