Effect of protein source on ruminal fermentation and passage of amino acids to the small intestine of lactating cows

Four lactating Holstein cows, fitted with T-type cannulas in the proximal duodenum, were used in a 4 x 4 Latin square design to determine the effect of protein supplement on production, ruminal digestion, and profile and the quantity of AA available for absorption. Supplemental protein sources were blood meal, corn gluten meal, blood meal plus corn gluten meal, and sunflower meal, which constituted 8, 10.5, 9.3, and 13% of dietary DM, respectively. The DMI and milk production were not influenced by treatment. Ruminal NH3 concentration increased with the sunflower meal diet, and molar percentage of propionate decreased with the blood meal diet. Duodenal flow of NAN was unaffected by protein source, but dietary N flow decreased, and bacterial N flow increased, when cows were fed the sunflower meal diet. Bacterial N flows were 46.0, 45.3, 46.4, and 65.8% of NAN for the respective diets. The AA profiles of isolated ruminal bacteria differed among dietary treatments but were not correlated with the respective supplementary protein sources. The essential AA profiles of duodenal digesta and duodenal flow of individual AA closely reflected AA differences in protein sources, suggesting that the composition of RUP profoundly affected the composition of protein entering the intestine when supplemental protein provided 35% of total CP intake.

Amino acid profile and intestinal digestibility in dairy cows of rumen-undegradable protein from various feedstuffs

Three lactating cows fitted with rumen cannulas and three cows fitted with proximal duodenal cannulas were used to determine the effect of in situ rumen degradation on the AA profile of rumen-undegraded protein of 12 feedstuffs. Intestinal digestibility of rumen-undegraded protein was determined using the mobile bag technique. The absorbable AA profile of rumen-undegraded protein for each feedstuff was compared with profiles of the original feedstuff and the rumen-exposed undegraded protein. Branched-chain AA in particular seemed to be rather resistant to degradation in the rumen, as was Phe. Lysine concentrations decreased in the undegraded protein fraction in 9 of 12 feedstuffs; the degradation of Met depended on the feedstuff. The absorbable AA profiles of undegraded protein, in general, closely reflected the AA profiles of the rumen-exposed residues, which suggests that rumen degradation had a greater influence than postruminal digestion on the postruminal provision of specific absorbable AA. Intestinal digestibility of undegraded protein varied from 37.8% for Eragrostis curvula hay to 98% for soybean meal; the constant digestibility factor used by most protein systems should be reconsidered.

Effect of yeast culture supplement on production, rumen fermentation, and duodenal nitrogen flow in dairy cows

Six lactating Holstein cows fitted with rumen and T-type duodenal cannulas were used in a crossover design to examine effects of yeast culture supplement on production parameters, rumen fermentation, and flow of N to the duodenum. Treatments were control and control plus 10 g/d of yeast culture. Dry matter intake was greater, and milk production tended to be higher, for cows supplemented with yeast culture, but milk composition was not affected. Rumen pH was not affected by yeast culture, but peak lactic acid concentration decreased from 1.93 to 1.73 mM. Rumen fluid acetate:propionate ratio, dilution rate (percentage per hour), and ammonia N concentration (milligrams per deciliter) were 2.28, .12, and 10.7 and 2.04, .13, and 9.6 for control cows and for cows supplemented with yeast culture, respectively. Although numbers of fiber-digesting bacteria were not affected by yeast culture, DM disappearance of wheat straw tended to be higher at 12 and 24 h, and CP and ADF digestibilities were greater. Duodenal NAN flow tended to be higher in cows supplemented with yeast culture because of higher bacterial N flow. Duodenal AA profile and flow of Met were significantly affected by yeast culture supplementation. The results suggest that yeast culture may alter the AA profile of bacterial protein.