Protección de las proteínas de la harina de soja mediante el tratamiento combinado con ácido málico y calor. Ensayos in vivo
2007
Fernandes, L.F.
The objective of this work is to evaluate the effectiveness of a malic acid plus heat treatment for the protection of soybean proteins from rumen degradation. Three cannulated wethers received three diets including soybean meal without treatment (control), treated with 400 ml/kg of malic acid solutions at 2,25 N and 4,5 N, and then dried at 117ºC during 6 hours. The soybean meal treatment did not affect ruminal pH or AGV concentration, but NH3 concentration and acetic:propionic relation decreased linearly. This was associated with the increase of propionic acid. Solid associated bacteria (BAS) showed higher OM and lipids contents than the liquid associated bacteria (BAL). N content on DM was similar, but N/MO relation was higher in BAL, demonstrating a smaller nutritive value of BAL than of BAS. No effects were detected among diets for the post-ruminal flow of OM, neither in the values of rumen digestibility nor those of NDF and ADF. On the contrary, the post-ruminal flow of microbial OM, the OM ruminal digestion and the effectiveness in microbial protein synthesis were increased with the proportion of BAS. The treatments of soybean meal with led to a linear increase of the ruminal fresh content. Higher (P0.1) rumen residence times of OM, CP, NDF and ADF were observed as a consequence of this effect
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