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Evaluating the rumen‐protected lysine stability in forage‐based total mixed rations in vitro and determining the lysine Brix value
Author(s) -
Ishimaru Saki,
Elsabagh Mabrouk,
Saiki Seiichi,
Haruno Atsushi,
Nakamura Maki,
Funo Hidetada,
Obitsu Taketo,
Shinzato Izuru,
Sugino Toshihisa
Publication year - 2019
Publication title -
animal science journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.606
H-Index - 38
eISSN - 1740-0929
pISSN - 1344-3941
DOI - 10.1111/asj.13245
Subject(s) - lysine , rumen , forage , in vitro , food science , brix , chemistry , value (mathematics) , biology , biochemistry , mathematics , agronomy , fermentation , statistics , amino acid , sugar
Three rumen‐protected lysine (RPL) products (AjiPro ® ‐L, LysiPEARL TM , and Feedtech Bypass Lysine TM : A, B, and C, respectively) were tested for stability in two forage‐based total mixed rations (TMR1, 41.3% dry matter (DM), and TMR2, 49.5% DM) (experiment 1) and for Brix value (experiment 2). In experiment 1, each RPL product (2 g each) and TMR diet (200 g) were mixed and stored in plastic bags at 20°C for 0, 1, 3, 6, 12, 24, and 48 hr. In experiment 2, each RPL product (2 g) was dispensed into ion‐exchanged water (20 ml) and kept at 20°C for 0, 0.5, 1, 3, 6, 12, 24, and 48 hr. At each time point, free lysine (Lys) content and Brix values of extracts were measured, and Lys release (LR, %) was calculated. All RPL products LR% varied with varying diets DM and increased with increasing of time exposed to diets; it was highest in C, followed by B, and then A. Water LR% positively correlated with that from diets and with Brix values of Lys dissociated in water. Our results indicated that Lys dissociation from RPL products is affected by diet DM content. Brix value may be used as a potential marker for RPL protection efficacy.