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Nitrogen solubility in three solvents and in situ protein degradability of ruminant feedstuffs
Author(s) -
Kandylis Kostas,
Nikokyris Panagiotis N
Publication year - 1997
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(199710)75:2<187::aid-jsfa862>3.0.co;2-j
Subject(s) - ruminant , solubility , dry matter , meat and bone meal , chemistry , nitrogen , food science , sodium hydroxide , rumen , sodium , fish meal , zoology , plant protein , incubation , meal , agronomy , biology , biochemistry , fish <actinopterygii> , pasture , fermentation , organic chemistry , fishery
Feedstuffs commonly fed to ruminants were assayed for nitrogen solubility by using McDougall's buffer, 0·02 M sodium hydroxide (NaOH), or 0·15 M sodium chloride (NaCl) as solvents. In addition, in situ dry matter and protein disappearance from the same feedstuffs were determined using the nylon bag technique in ruminally cannulated sheep for varying times of incubation. The mean effective nitrogen disappearance ranged from 235 for maize to 894 g kg −1 of total N for lupins, and dry matter disappearance from 240 for meat and bone meal to 793 g kg −1 for lupins. Protein solubility was lowest (<10% of total N) for oilseed by‐products and animal and fish by‐products, intermediate (15–30% of total N) for some cereals and highest (35–45% of total N) for wheat varieties and plant protein sources. Furthermore, solubility and degradability data for various feed proteins are presented which demonstrate the variability in solubility and degradability of ruminant feedstuffs due to protein type or processing. © 1997 SCI.