Proteiini ja tärklise kaitsmise võimalused mäletsejaliste söötmisel
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Kuupäev
2014
Kättesaadav alates
Autorid
Ajakirja pealkiri
Ajakirja ISSN
Köite pealkiri
Kirjastaja
Abstrakt
Suuretoodangulised piimalehmad ei ole võimelised katma oma proteiini vajadust vatsas
tekkiva mikroobse proteiiniga ning nende energiatarbe katmine mittestruktuursete
süsivesikutega suurendab vatsa atsidoosi haigestumise riski. Selleks, et katta suure
piimaanniga veiste proteiini- ja energiatarve tuleb ratsiooni lisada vatsast mööduvat,
seedesüsteemi alaosades seeduvat proteiini ja tärklist. Magistritöö käigus uuriti kirjandusele
tuginedes erinevaid võimalusi vähendamaks söödaproteiini ja -tärklise vatsas lõhustuvust.
Oma uuringutes selgitati lignosulfonaadil põhineva preparaadi Agroprotect mõju kahe
külmpressitud rapsikoogi (A ja B) ja ühe kuumtöötlemisel saadud rapsikoogi (K) kuivaine ja
proteiini lõhustuvusele ning konserveeritud odra kuivaine ja tärklise lõhustuvusele vatsas in
sacco meetodil. Lisaks uuriti ka preparaadi mõju rapsikookide kuivaine ja proteiini
lahustuvusele ning vatsas lõhustuva ja vatsas lõhustumatu fraktsiooni osakaalu muutustele
võrreldes töötlemata söötadega. Rapsikooke A ja K ning konserveeritud otra töödeldi 0
(kontroll) ja 10 ml preparaadiga ning rapsikooki B täiendavalt ka 30 ml preparaadiga.
Oma katsetele tuginedes saab teha järgmised järeldused.
• Külmpressrapsikoogi B töötlemine 10 ml lignosulfonaadi preparaadiga vähendas
kuivaine efektiivset lõhustuvust. Enim avaldas külmpressrapsikoogi kuivaine lõhustuvusele
vatsas mõju 30 ml preparaadiga töötlemine.
• Külmpressitud rapsikoogi töötlemise tulemusel vähenes kuivaine lahustuva fraktsiooni
osakaal ning suurenes vatsas lõhustuva ja lõhustumatu fraktsiooni osakaal. Muutus oli seda
suurem, mida suuremat protekteerimisvahendi kogust kasutati.
• Kuumtöötlemise teel saadud rapsikoogi kuivaine ja proteiini lõhustuvusele kasutatud
preparaat mõju ei avaldanud.
• Töötlemine 10 ml preparaadiga vähendas külmpressitud rapsikoogi proteiini
lõhustuvust vatsas. Preparaadikoguse suurendamine proteiini lõhustuvusele täiendavat mõju ei
avaldanud.
• Külmpressitud rapsikookides vähenes ka proteiini lahustuva fraktsiooni osakaal ja
suurenes vatsas lõhustuva ja lõhustumatu fraktsiooni osakaal. 30 ml protekteerimisvahendi
kasutamisel proteiini fraktsioonide muutustele, võrreldes 10 ml preparaadiga töötlemisel,
täiendavat mõju ei olnud.
• Kuumtöötlemisel toodetud rapsikoogi töötlemisel preparaadiga vähenes lahustuva
proteiini osakaal ja selle arvel suurenes vatsas lõhustuva proteiini osakaal kogu
söödaproteiinis. Vatsas lõhustumatu fraktsiooni osakaal töötle-misega oluliselt ei muutnud. • Konserveeritud odra kuivaine ja tärklise lõhustuvust vatsas lignosulfonaadiga
töötlemine ei mõjutanud.
Rapsikoogi A töödeldud sööda kuivaine lõhustuvust võis mõjutada selle sööda suur
rasvasisaldus. Kuivaine lõhustuvus töödeldud söödas ei vähenenud, kuid proteiini lõhustuvus
vähenes. Vastupidiselt magistritöös saadud tulemustele, on varem tehtud uurimuses leitud, et
söödas sisalduv rasv kuivaine ja proteiini lõhustuvust keemilisel töötlemisel ei mõjuta.
Rapsikoogiga B saadud tulemused langevad kokku varasemalt tehtud uurimustega, kus
keemiline töötlemine on vähendanud sööda kuivaine ja proteiini vatsas lõhustuvust.
Kuumtöödeldud rapsikoogi (K) kuivaine ja proteiini lõhustuvusele preparaadil mõju ei olnud
tõenäoliselt kuumtöötlemise käigus proteiiniga tekkinud ristsidemete tõttu. Varasemalt tehtud
katsed on näidanud, et söödamaterjali keemiline töötlemine ja seejärel kuumutamine on
vähendanud kuivaine ja proteiini lõhustuvust.
This study gives an overview, based on the scientific literature, of different possibilities to increase the amount of bypass protein and starch in ruminant feeds. For high-yielding dairy cows, the diet should contain feeds with ruminally undegradable protein which are digested in lower parts of the digestive tract and supply additional amino acids to the animal. To achieve this a range of thermal and chemical treatments are used to increase the amount of ruminally undegradable protein in protein feeds. The aim of this study was to determine the effect of treatment with Agroprotect, a chemical product with the main active substance being lignosulfonate, on protein and dry matter degradation of rapeseed cake and dry matter and starch degradation of high-moisture barley. Cold-pressed rapeseed cake (A) had a higher crude fat content (278 g/kg DM) compare to other cakes, cake B had 136 and cake K (heat treated) had 114 g/kg DM of crude fat. An in sacco experiment was carried out on Märja experimental farm, of the Estonian University of Life Sciences, using three multiparous cows fitted with rumen cannulae. Soluble, rumendegradable and rumenundegradable fractions of the feed dry matters and protein were determined. Rapeseed cake A and K and high moisture barley were treated using 0 and 10 ml of Agroprotect per kg DM while rapeseed cake B was treated with three additions of 1, 10 and 30 ml per kg DM. Based on chemical analysis and outcomes of the in sacco experiment, the following conclusions were made: • Treatment with 10 ml/kg of the Agroprotect chemical resulted in a decrease in the dry matter of the cold-pressed rapeseed cake. The decrease was even greater when rapeseed cake was treated with the highest rate of addition of 30 ml/kg. • A decrease in the soluble fraction and an increase in the rumen-undegradable fraction of dry matter of rapeseed cake B was found with addition of agroprotect. The conversion of fractions in the dry matter was greatest when the 30 ml volume of added Agroprotect was used. • Chemical treatment with Agroprotect had no effect on the dry matter or protein rumen degradability of the heat-treated rapeseed cake samples. • Treating cold-pressed rapeseed cake with the 10 ml Agroprotect treatment reduced protein degradability in the rumen. However, treating rapeseed cake with 30 ml did not have a greater effect on protein degradability in rumen than the smaller 10 ml treatment. • The protein soluble fraction decreased while the rumen undegradable fraction increased following treatment of cold-pressed rapeseed cake with 10 ml of Agroprotect. Treating rapeseed cake with 30 ml of Agroprotect had no more effect on the proportions of the protein fractions than the 10 ml treatment. Heat-treated rapeseed cake with addition of 10 ml Agroprotect solution had a reduced soluble fraction of protein and increased rumen-degradable fraction. • Agroprotect treatment did not affect wither the dry matter or the starch rumen degradability of the high-moisture barley. • In general we can say that Agroprotect decreases cold-pressed rapeseed cake dry matter and protein rumen-degradability, but has no effect on dry matter and protein degradability of heat-treated rapeseed cake and also dry matter and starch degradability of high-moisture barley.
This study gives an overview, based on the scientific literature, of different possibilities to increase the amount of bypass protein and starch in ruminant feeds. For high-yielding dairy cows, the diet should contain feeds with ruminally undegradable protein which are digested in lower parts of the digestive tract and supply additional amino acids to the animal. To achieve this a range of thermal and chemical treatments are used to increase the amount of ruminally undegradable protein in protein feeds. The aim of this study was to determine the effect of treatment with Agroprotect, a chemical product with the main active substance being lignosulfonate, on protein and dry matter degradation of rapeseed cake and dry matter and starch degradation of high-moisture barley. Cold-pressed rapeseed cake (A) had a higher crude fat content (278 g/kg DM) compare to other cakes, cake B had 136 and cake K (heat treated) had 114 g/kg DM of crude fat. An in sacco experiment was carried out on Märja experimental farm, of the Estonian University of Life Sciences, using three multiparous cows fitted with rumen cannulae. Soluble, rumendegradable and rumenundegradable fractions of the feed dry matters and protein were determined. Rapeseed cake A and K and high moisture barley were treated using 0 and 10 ml of Agroprotect per kg DM while rapeseed cake B was treated with three additions of 1, 10 and 30 ml per kg DM. Based on chemical analysis and outcomes of the in sacco experiment, the following conclusions were made: • Treatment with 10 ml/kg of the Agroprotect chemical resulted in a decrease in the dry matter of the cold-pressed rapeseed cake. The decrease was even greater when rapeseed cake was treated with the highest rate of addition of 30 ml/kg. • A decrease in the soluble fraction and an increase in the rumen-undegradable fraction of dry matter of rapeseed cake B was found with addition of agroprotect. The conversion of fractions in the dry matter was greatest when the 30 ml volume of added Agroprotect was used. • Chemical treatment with Agroprotect had no effect on the dry matter or protein rumen degradability of the heat-treated rapeseed cake samples. • Treating cold-pressed rapeseed cake with the 10 ml Agroprotect treatment reduced protein degradability in the rumen. However, treating rapeseed cake with 30 ml did not have a greater effect on protein degradability in rumen than the smaller 10 ml treatment. • The protein soluble fraction decreased while the rumen undegradable fraction increased following treatment of cold-pressed rapeseed cake with 10 ml of Agroprotect. Treating rapeseed cake with 30 ml of Agroprotect had no more effect on the proportions of the protein fractions than the 10 ml treatment. Heat-treated rapeseed cake with addition of 10 ml Agroprotect solution had a reduced soluble fraction of protein and increased rumen-degradable fraction. • Agroprotect treatment did not affect wither the dry matter or the starch rumen degradability of the high-moisture barley. • In general we can say that Agroprotect decreases cold-pressed rapeseed cake dry matter and protein rumen-degradability, but has no effect on dry matter and protein degradability of heat-treated rapeseed cake and also dry matter and starch degradability of high-moisture barley.
Kirjeldus
Märksõnad
valgud, tärklis, söötade koostis, söötade töötlemine, söödad, lehmad, söötmine, magistritööd