<abstract xmlns="http://www.w3.org/1999/xhtml"><p> Losses of crude protein during ensiling of herbages, in contrast to carbohydrates, do not affect the reduction of its content; their form is changed into greater solubility non-protein compounds and also highly degraded forms, which lower the efficiency of the microbial protein synthesis in the rumen. These processes are accompanied by a change of amino acid composition of herbage protein and decrease in intestinal digestibility of protein from feeds as a result of the formation of indigestible complexes with carbohydrates (ADIN). Reduction of protein degradation in silages is achieved by accelerated acidity through addition of acids or dominance of homofermentative bacteria. The positive effects of fermentation inhibitors or sorbents use, as well as the wilting of raw material on the level and rate of protein degradation were demonstrated by many researchers. A greater contribution of protein nitrogen and reduction of deamination in silages can also be obtained by using bacteria inoculants. Increasing the proportion of protein nitrogen is accompanied by the improved efficiency of microbial protein synthesis.</p></abstract>

Losses of crude protein during ensiling of herbages, in contrast to carbohydrates, do not affect the reduction of its content; their form is changed into greater solubility non-protein compounds and also highly degraded forms, which lower the efficiency of the microbial protein synthesis in the rumen. These processes are accompanied by a change of amino acid composition of herbage protein and decrease in intestinal digestibility of protein from feeds as a result of the formation of indigestible complexes with carbohydrates (ADIN). Reduction of protein degradation in silages is achieved by accelerated acidity through addition of acids or dominance of homofermentative bacteria. The positive effects of fermentation inhibitors or sorbents use, as well as the wilting of raw material on the level and rate of protein degradation were demonstrated by many researchers. A greater contribution of protein nitrogen and reduction of deamination in silages can also be obtained by using bacteria inoculants. Increasing the proportion of protein nitrogen is accompanied by the improved efficiency of microbial protein synthesis.

Changes of Nitrogen Compounds During Ensiling of High Protein Herbages – A Review

Department of Animal Nutrition and Feed Management, University of Warmia and Mazury in Olsztyn, Oczapowskiego 5, 10-718 Olsztyn, Poland

Annals of Animal Science

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Losses of crude protein during ensiling of herbages, in contrast to carbohydrates, do not affect the reduction of its content; their form is changed into...

Changes of Nitrogen Compounds During Ensiling of High Protein Herbages – A Review

Publié en ligne: 23 avr. 2015

Pages: 289 - 305

Reçu: 05 oct. 2014

Accepté: 09 déc. 2014

DOI: https://doi.org/10.1515/aoas-2015-0008

Mots clés
silage, legumes, proteolysis, crude protein, nitrogen fractions

© by Maja Fijałkowska

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Changes of Nitrogen Compounds During Ensiling of High Protein Herbages – A Review

Publié en ligne: 23 avr. 2015

Pages: 289 - 305

Reçu: 05 oct. 2014

Accepté: 09 déc. 2014

DOI: https://doi.org/10.1515/aoas-2015-0008

Mots cléssilage, legumes, proteolysis, crude protein, nitrogen fractions

© by Maja Fijałkowska

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Mots clés
silage, legumes, proteolysis, crude protein, nitrogen fractions