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Amino acid availability in ruminants of cereals and cereal co‐products
Author(s) -
González Javier,
Arroyo José M,
GuevaraGonzález Jésus Alberto,
Mouhbi Rabiaa,
Piquer Olga,
Moya Vicente Javier
Publication year - 2014
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/jsfa.6579
Subject(s) - rumen , digestion (alchemy) , bran , food science , agronomy , gluten , chemistry , distilled water , tryptophan , fodder , biology , zoology , amino acid , biochemistry , fermentation , chromatography , raw material , organic chemistry
BACKGROUND Microbial corrected in situ estimates of the ruminal undegraded fraction ( RU ) and intestinal effective digestibility ( IED ) of amino acids ( AA ), except tryptophan, of rye, wheat and corn grains, wheat bran, wheat and barley distilled dried grains and corn gluten feed were measured on three rumen‐ and duodenum‐cannulated wethers using 15 N ‐labelling techniques and considering ruminal rates of particle comminution and outflow. RESULTS The lack of microbial correction led to overestimations of the intestinal digested fraction that rose with the increase in ruminal degradability. Thus these overestimations varied widely among feeds (from 4.3 to 32.1% for total analysed AA ) and among AA . Digestion led to large changes in the AA supply that were greater in the rumen than in the intestine. The impact of these changes on the protein value is conditioned by the magnitude of the undegraded protein fraction. CONCLUSION Microbial contamination taking place in the rumen and changes in the AA supply with digestion should be considered to attain accurate estimates of AA digestion. Globally, digestion improved the AA supply in rye, wheat and wheat distilled dried grain and decreased it in corn and corn gluten feed by reducing the supply of valine and basic AA , especially lysine. © 2014 Society of Chemical Industry