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Determination of nitrogen degradability of some different protein sources by in situ techniques

Published online by Cambridge University Press:  20 November 2017

M. Gorgulu ,
L. Baykal ,
H.R. Kutlu  and
C. Atasoglu
M. Gorgulu
Affiliation:
University of Cukurova, Department of Animal Science, 01330 Adana, TURKEY
L. Baykal
Affiliation:
University of Cukurova, Department of Animal Science, 01330 Adana, TURKEY
H.R. Kutlu
Affiliation:
University of Cukurova, Department of Animal Science, 01330 Adana, TURKEY
C. Atasoglu
Affiliation:
University of Cukurova, Department of Animal Science, 01330 Adana, TURKEY
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Extract

The rate and extent of protein degradation in the rumen is very crucial, as it determines the availability of nitrogen to microorganisms and amino acids in the small intestine to the host animals. The protein consumed by the animal should be partly degradable in the rumen, as peptides and amino acids derived from proteolysis are thought to stimulate microbial growth and rumen fermentation under certain conditions. It is, therefore, very important to determine the degradability of different feed ingredients which are grown and used in different regions of the world. The present study was undertaken to assess the degradation characteristics of different protein sources grown and used in Turkey.

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Proceedings of the British Society of Animal Science , Volume 1999 , 1999 , pp. 92
Copyright
Copyright © The British Society of Animal Science 1999

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References

Van Soest, P.J. 1985. Composition, fiber quality and nutritive value of forages. In forages fourth edition (Heath, M.E. Barnes, R.F. and Netcalfe, D.S. Eds.). Iowa State Univ. Press. Iowa, USA.Google Scholar
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