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Prediction of in situ Rumen Escape Protein from in vitro Incubation with Protease from Streptomyces griseus
Author(s) -
Cone John W,
Gelder Antonie H Van,
Steg Anne,
Vuuren Ad M Van
Publication year - 1996
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/(sici)1097-0010(199609)72:1<120::aid-jsfa630>3.0.co;2-3
Subject(s) - incubation , rumen , protease , zoology , incubation period , biology , amylase , streptomyces griseus , enzyme , protein degradation , chemistry , food science , biochemistry , bacteria , streptomyces , genetics , fermentation
Research was performed to determine in vitro the amount of rumen escape protein in mainly concentrate feedstuffs by incubation with a proteolytic enzyme preparation of Streptomyces griseus , with 24 feed samples with known in situ crude protein degradation characteristics. A close correlation ( R 2 =0·75) was found between the percentage of escape protein, calculated from the in situ and the in vitro methods. However, the percentage escape protein in situ could be estimated with a greater accuracy ( R 2 =0·80) using the undegraded fraction determined in vitro after 24 h incubation. Expressing escape protein as g kg −1 DM instead of a percentage, further improved the correlation with the amount of escape protein in situ ( R 2 =0·95). The amount of escape protein in situ could be estimated with similar accuracy from the undegraded crude protein fraction determined in vitro after 24 h incubation ( R 2 =0·92). Estimation of the amount of escape protein in situ did not improve with pre‐incubation of the samples with amylase and carbohydrate degrading enzymes.