Rumen degradability and microbial contamination of fish meal and meat meal measured by the in situ technique
Introduction
The use of fish meal and meat meal in diets for ruminants with high production levels is based on their high contents of rumen escape protein and essential amino acids. However, the use of protein concentrates of animal origin could be limited by a possible reduction in the ruminal synthesis of microbial protein (Rooke and Armstrong, 1987; Zerbini et al., 1988; Titgemeyer et al., 1989; Hussein et al., 1991).
Information on rumen protein degradability of both meals shows large variations (Madsen and Hvelplund, 1985; Verité et al., 1987; Howie et al., 1996; Yoon et al., 1996), probably, because of differences in raw materials and processing. Therefore, the ability to predict degradability is very important.
Suitable predictions of protein degradability had been obtained for fish meal from protein solubility measures (Madsen and Hvelplund, 1985; Yoon et al., 1996), however, information concerning meat meal is more limited. Also, the knowledge about the colonization of these meals in situ by ruminal microorganisms, which could confound their degradative characteristics, is very limited (Mathers and Aitchison, 1981; Beckers et al., 1995).
The aims of this study were: (1) to extend the base of information concerning protein degradability and its prediction for fish meals and meat meals and (2) to measure the pattern of the microbial colonization of these feeds incubated in the rumen and its associated effect on the effective degradability.
Section snippets
Tested feeds
In two different trials, a total of six samples of fish meal (FM) and five samples of meat meal (MM) from different origin were examined to determine their rumen degradation characteristics using the in situ nylon bag technique. In trial 1, apparent degradation of crude protein (CP) of five FM (FM1–FM5) and four MM (MM1–MM4) samples were studied. In trial 2, apparent and corrected degradation of dry matter (DM) and CP were studied in one FM (FM6) and one MM (MM5) sample after determination of
Chemical characteristics and protein solubility
The concentration of ash, CP, and EE (g kg−1 DM) and CP solubility (%) of the tested feeds are presented in Table 1. Crude protein content in FM samples varied between 615 and 682 which was higher than in meat meal samples (from 523 to 588) except for MM3 (667). The range of variation of EE content was higher in FM (47–97) than in MM (124–154).
Protein solubility shows a high variation in both kinds of meals. For MM, values varied from 17.0% to 22.7% except for MM1, in which solubility (9.9%) was
Chemical composition and protein solubility
The high contents of ash and the moderate levels of N and EE observed for FM suggest that the tested samples belong to the white fish meal category MAFF (1990). The EE contents observed in MM show that all these samples were not extracted with solvent as is current practice in the Spanish industry. The chemical composition of both meals agrees with data reported in various national feed tables (Andrieu et al., 1990; MAFF, 1990).
The higher buffer CP solubility generally observed for MM compared
Acknowledgements
This work has been supported by the CICYT funded Project GAN 89-0126. Analyses of isotopic relation were performed at the Servicio Interdepartamental de Investigación, Universidad Autónoma de Madrid.
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