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Study on Correlation Between Feed Protein Fractions and In situ Protein Degradation Rate

사료 단백질의 Fraction과 In situ 단백질 분해율의 상관관계에 관한 연구

  • Lee, S.Y. (School of Agricultural Biotechnology, Seoul National University) ;
  • Chung, Y.S. (School of Agricultural Biotechnology, Seoul National University) ;
  • Song, J.Y. (School of Agricultural Biotechnology, Seoul National University) ;
  • Park, S.H. (School of Agricultural Biotechnology, Seoul National University) ;
  • Sung, H.G. (School of Agricultural Biotechnology, Seoul National University) ;
  • Kim, H.J. (School of Agricultural Biotechnology, Seoul National University) ;
  • Ko, J.Y. (Livestock and Feed Research Institute, National Agricultural Cooperative Federation) ;
  • Ha, Jong-Kyu (School of Agricultural Biotechnology, Seoul National University)
  • 이세영 (서울대학교 농생명공학부) ;
  • 정유석 (서울대학교 농생명공학부) ;
  • 송재용 (서울대학교 농생명공학부) ;
  • 박성호 (서울대학교 농생명공학부) ;
  • 성하균 (서울대학교 농생명공학부) ;
  • 김현진 (서울대학교 농생명공학부) ;
  • 고종열 (농협중앙회 축산사료연구소) ;
  • 하종규 (서울대학교 농생명공학부)
  • Published : 2007.06.30

Abstract

This experiment was conducted to determine correlation between in vitro protein fractions and in situ protein degradation rate with major dairy protein sources(soybean meal, corn gluten meal, cotton seed meal, kapok seed meal and perilla meal). Five protein fractions were obtained according to the Cornell Net Carbohydate and Protein System(CNCPS), and in situ protein degradation rates were determined by technique using nylon bags incubated for 0, 4, 8, 12 and 24hrs in the rumen of three Holstein steers. Fraction A was highest in kapok seed meal(14.6%) and lowest in corn gluten meal(0.6%) (P<0.05). The highest B1, B2 and B3 fractions were contained in soybean meal(8.27%), cotton seed meal(74%), and perilla meal(40%), respectively. Corn gluten meal was very high in fraction C. In situ protein degradation rate of soybean meal was 98%, highest among five protein sources, and corn gluten meal had the lowest rate at 28%. Correlation analysis showed that easily soluble fractions of both methods, in situ protein degradation rate and digestible protein fractions, and in situ protein degradation rate minus “a” and fraction B2+B3 were highly correlated. These results indicate that in vitro protein fractionation can be used in the estimation of in situ protein degradation.

Keywords

Protein fractions;In situ protein degradation;Correlation

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