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Nitrogen metabolism in the reticule-rumen of steers on diets containing extracted soya-bean meal and infrared-toasted soya beans*

Published online by Cambridge University Press:  09 March 2007

O. T. Stallcup  and
G. V. Davis
O. T. Stallcup
Affiliation:
Department of Animal Sciences, University of Arkansas, Fayetteville, Arkansas, USA
G. V. Davis
Affiliation:
Department of Animal Sciences, University of Arkansas, Fayetteville, Arkansas, USA
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Abstract

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1. Diets containing cottonseed hulls and flaked infrared-toasted soya beans, cottonseed hulls and soya-bean meal or cottonseed hulls alone were fed to three fistulated steers. 2. The diet containing toasted soya-bean flakes was associated with the highest concentrations of total nitrogen, protein N, and ammonia N in the rumen liquor; the diet of cottonseed hulls was associated with the lowest concentrations; and soya-bean meal was associated with intermediate concentrations. 3. Concentrations of residual N were highest in rumen liquor during the first 3 h after feeding when soya-bean meal was given and highest with the other diets between 10 and 12 h after feeding; concentrations of non-protein N were highest with the toasted soya-bean flakes at all times except approximately 2 h after feeding when they were highest with soya-bean meal. 4. The rumen liquor was more acid with soya-bean flakes than with the other diets. 5. The total concentration of volatile fatty acids (m-moles/100 ml) was highest with the diet containing toasted soya-bean flakes, followed by that with soya-bean meal and cottonseed hulls and lowest with the cottonseed-hull diet. The molar percentage of acetic acid was highest with soya-bean meal, whereas its concentration (m-moles/100 ml) was highest with soya-bean flakes. Propionic acid concentrations were highest with the toasted soya-bean flakes. 6. These results indicate that the metabolism in the reticulo- rumen of infrared-toasted whole soya beans given as flakes differs from that of soya-bean meal.

Type
Research Article
Information
British Journal of Nutrition , Volume 20 , Issue 2 , May 1966 , pp. 163 - 169
Copyright
Copyright © The Nutrition Society 1966

References

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