Estimation of relationship between in situ and in vitro rumen protein degradability of extruded full fat soybean
Yükleniyor...
Dosyalar
Tarih
2017
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
The objectives of this study were to estimate the protein degradability of extruded full fat soybean (ESB) by in situ (nylon bag) and in vitro enzymatic method and to develop an equation in order predict in situ degradability from in vitro values. In the study enzymatic technique; hydrolysis after 1 h (INV1) and after 24 h (INV24) by a purified protease extracted from Streptomyces griseus in a borate-phosphate buffer at pH 8 was used as in vitro method. Relationship between in situ effective protein degradability (INSE) and in vitro degradability after 1 and 24 hours incubations (INV1 and INV24) were determined. In situ protein degradability was measured at 0, 2, 4, 8, 16, 24, and 48 and at 72 h incubations in the rumen of 3 Holstein cows. In the study INSE, INV1 and INV24 were determined as 58.05, 20.24 and 41.46% respectively. Despite there were differences between in situ and in vitro protein degradability values, correlation coefficients between in situ and in vitro protein degradability of ESB were high and regression equations for estimation of in situ from in vitro were found significant. As conclusion in vitro enzymatic protein degradability (INV1 and INV24) can be used for estimation of in situ effective protein degradability of extruded full fat soybean.
Açıklama
Anahtar Kelimeler
In situ, In vitro, Enzymatic method, Streptomyces griseus, Protein degradability
Kaynak
Turkish Journal of Agriculture - Food Science and Technology
WoS Q Değeri
Scopus Q Değeri
Cilt
5
Sayı
10
Künye
Tunç, A. E., Cufadar, Y., Yaman, S. (2017). Estimation of Relationship Between In Situ and In Vitro Rumen Protein Degradability of Extruded Full Fat Soybean. Turkish Journal of Agriculture - Food Science and Technology, 5(10), 1237-1242.
