Open AccessProduction of Rumen-Protected Essential Amino Acids with Chemical Technique
Author(s) -
Mitra Mazinani,
Abas Ali Naserian,
Brian J. Rude,
Řeža Valizadeh,
Abdolmansur Tahmasbi
Publication year - 2019
Publication title -
biosciences biotechnology research asia/biosciences biotechnology research asia
Language(s) - English
Resource type - Journals
eISSN - 2456-2602
pISSN - 0973-1245
DOI - 10.13005/bbra/2795
Subject(s) - rumen , abomasum , incubation , chemistry , methionine , amino acid , food science , zoology , biochemistry , fermentation , biology
In this experiment, essential amino acid (Methionine) and two chemical compound, were used to make ligands that produce pH-sensitive amino acids that are stable in the rumen and absorbable in the post rumen part of the digestive tract. The treatments were made with heat and steer, reflux and ultrasound reaction at different times, temperatures and solvents to make new bonds and pH-sensitive amino acid ligands. During the first 8 hours of incubation (rumen phase) 55.42% of RPMet1 was released, during the 2 hours (abomasum phase) 91.00% of the compound had been released and during the final hours up to 35h (intestine phase) 93.21% had been released and 6.79% of this product was stable. About the RPMet2 figure shown that in first 8 hours of incubation (rumen phase) 49.25% of RPMet1 was released, in next 2 hours (abomasum phase) 87.93% of the compound was released and in the final hours up to 35h (intestine phase) 94.05% was released and 5.95% of this product was stable. Result shows that this chemical method increased retention time in rumen and the bond is reversible in lower pHs, similar to the abomasum.