000131230 001__ 131230
000131230 005__ 20240206154530.0
000131230 0247_ $$2doi$$a10.1111/j.1439-0396.2005.00555.x
000131230 0248_ $$2sideral$$a56277
000131230 037__ $$aART-2005-56277
000131230 041__ $$aeng
000131230 100__ $$0(orcid)0000-0001-8056-5236$$aSolanas, E.$$uUniversidad de Zaragoza
000131230 245__ $$aIn situ ruminal degradability and intestinal digestion of raw and extruded legume seeds and soya bean meal protein
000131230 260__ $$c2005
000131230 5203_ $$aAn experiment was performed to evaluate the effect of extrusion and carbohydrate addition on rumen degradation and intestinal digestion of raw legume seeds and solvent extracted soya bean meal (SBM) protein. Whole soya beans (WSB) without or with maize added (75:25) (WSB-M), peas, lupins and SBM were extruded at 140 °C. Protein rumen degradation and intestinal digestibility of unprocessed and extruded protein sources were measured by in sacco and mobile bag procedures, respectively, in two dairy cows cannulated in rumen and duodenum. Between 12 and 15 polyester bags with 4 g of each protein source were incubated in rumen for 12 h and the residues, pooled by feed, were introduced into the duodenum in small nylon bags after pre-incubation in a pepsin solution, and recovered from faeces the day after. Extrusion significantly (p < 0.001) reduced N degradation of all protein sources, from 98.1%, 91.6%, 90.5% and 64.8% to 53.1%, 73.8%, 70.3% and 44.2% for peas, lupins, WSB and SBM respectively. The addition of maize to WSB strengthened the effect of extrusion on rumen N degradation, from 88.2% to 52.6%. Residues from rumen incubation of extruded feeds showed a higher (p < 0.001) intestinal N digestibility except for SBM (87.0%, 82.9%, 66.3%, 85.0% and 97.2%, and 99.1%, 95.8%, 96.8%, 97.8% and 98.7%, respectively, for non-extruded and extruded, peas, lupins, WSB, WSB-M and SBM). In conclusion, the extrusion of studied legume seeds and SBM promotes a clear and significant increase of their metabolizable protein value, particularly in peas, and the inclusion of a source of carbohydrates before extrusion increase this response.
000131230 540__ $$9info:eu-repo/semantics/openAccess$$aAll rights reserved$$uhttp://www.europeana.eu/rights/rr-f/
000131230 590__ $$a0.809$$b2005
000131230 591__ $$aVETERINARY SCIENCES$$b45 / 129 = 0.349$$c2005$$dQ2$$eT2
000131230 591__ $$aAGRICULTURE, DAIRY & ANIMAL SCIENCE$$b21 / 42 = 0.5$$c2005$$dQ2$$eT2
000131230 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000131230 700__ $$0(orcid)0000-0002-9282-7974$$aCastrillo, C.$$uUniversidad de Zaragoza
000131230 700__ $$aBalcells, J.$$uUniversidad de Zaragoza
000131230 700__ $$0(orcid)0000-0002-9463-0753$$aGuada, J.A.$$uUniversidad de Zaragoza
000131230 7102_ $$12008$$2700$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Producción Animal
000131230 7102_ $$12008$$2X$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cProy. investigación HTA
000131230 773__ $$g89, 3-6 (2005), 166-171$$pJ. anim. physiol. anim. nutr.$$tJournal of Animal Physiology and Animal Nutrition$$x0931-2439
000131230 8564_ $$s86566$$uhttps://zaguan.unizar.es/record/131230/files/texto_completo.pdf$$yVersión publicada
000131230 8564_ $$s2098431$$uhttps://zaguan.unizar.es/record/131230/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000131230 909CO $$ooai:zaguan.unizar.es:131230$$particulos$$pdriver
000131230 951__ $$a2024-02-06-14:51:58
000131230 980__ $$aARTICLE