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Effects of Passtein® Supplements on Protein Degradability, Ruminal Fermentation and Nutrient Digestibility

패스틴®첨가가 단백질 분해율과 반추위 발효 및 영양소 소화율에 미치는 영향

  • Choi, Y.J. (School of Agricultural Biotechnology, Seoul National University) ;
  • Choi, N.J. (School of Agricultural Biotechnology, Seoul National University) ;
  • Park, S.H. (School of Agricultural Biotechnology, Seoul National University) ;
  • Song, J.Y. (School of Agricultural Biotechnology, Seoul National University) ;
  • Um, J.S. (EUNJIN International, Co., Ltd.) ;
  • Ko, J.Y. (Nonghyup Feed INC.) ;
  • Ha, J.K. (School of Agricultural Biotechnology, Seoul National University)
  • Published : 2002.10.31

Abstract

This study, including two in vitro experiments and an in vivo experiment were conducted to evaluate effects of Passtein$^{(R)}$ on crude protein degradability, ruminal fermentation characteristics and nutrient digestibility. In in vitro experiment protein degradability was examined using borate-phosphate buffer and neutral detergent, and using protease from Stroptomyces griseus at 39$^{\circ}C$ for 0, 2, 4, 8, 12, and 48 h. In addition, an in vivo experiment was conducted in a switch back design and ruminal fermentation and nutrient digestibility were determined. Four ruminal-fistulated Holstein cows weighing 300kg in mean body weight randomly allotted to 2 treatments (control and Passtein$^{(R)}$ supplementation). Although there was no significant difference on protein fraction between treatments, it appears that Passtein$^{(R)}$ supplementation decreased buffer soluble protein fraction compared to control. Protein degradability was not affected by Passtein$^{(R)}$ from 0 h to 4 h, but decreased at 12 h and 48 h compared to control. Degradation of immediately degradable fraction was higher in Passtein$^{(R)}$ treatment, but degradation of fermentable fraction was lower in Passtein$^{(R)}$ treatment compared to control. The pH and $NH_3$-N concentration tended to increase in Passtein$^{(R)}$ treatment, but VFA production, microbial counts and enzyme activity tended to decrease in Passtein$^{(R)}$ treatment compared to control. In addition, nutrient digestibility in the total tract tended to increase in Passtein$^{(R)}$ treatment compared to control.

Keywords

By-pass;Passtein$^{(R)}$;Degradability;Nutrient digestibility;Ruminal fermentation characteristics

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