Izlaganje sa skupa
A NEW REPORT ON THE INTENSITY OF PROTEINS DIGESTION IN THE RUMEN IN REGARD OF THEIR SOLUBILITY
Milada Prokšova
; Centralni stočarski institut ČSSR, Uhřiněves kod Praga
Sažetak
Casein as well as two plant proteins (lucerne and bean-seeds proteins) were incubated with non-sterilized rumen fluid in an arteficial rumen. After 20 hours lasting incubation 73,32% of the casein was breakdown on the average (the mean solubility of casein in the same rumen fluids was 93,93%), the dissimilation of lucerne protein under the same conditions was significanily smaller, i. e.26,73% (the solubility 58,73%) and the lowest dissimilation was found for the proteins from bean seeds (21,94% the solubility 27,09%). It would appear that between the intensity of solubility of proteins in the rumen juice and the intensity of their breakdown in the rumen content existed a dirrect correlation. The statistical evaluation shows, however, that this presumption does not hold good in all cases. Between the solubility and dissimilation in rumen fluid does not existed any provable correlation (r = - 0,098). Higher values of correlation coefficients were ascertained for the solubility and breakdown of bean-seeds proteins (r = + 0,311) and the clossest relation was detected between the solubility and breakdown of lucerne proteins (r = + 0,416, critical value P < 0,01). The results obtained by these experiments prove that the assesment of the nutritive value of proteins for ruminants on base of thier solubility in the rumen juice can be used mainly for a rough evaulation of the feedstuffs proteins for orientation purposes. The factors with a reducing effect upon solubility, at least partly (especially in the rations with lucerne) influence unfavourably also their breakdown in the rumen.
Ključne riječi
Hrčak ID:
167629
URI
Datum izdavanja:
29.7.1971.
Posjeta: 627 *