By-pass Protein & Fat for By-pass Protein & Fat for Ruminant ProductionRuminant Production

Pankaj Kumar SinghPh.D Scholar (Animal Nutrition)

Id. No. 457971

Outline of PresentationOutline of Presentation

• Importance and Metabolism of dietary protein and fat in ruminants' diet

• Necessity of rumen bypass protein and fat

• Methods of production of bypass fat and protein

• Supplementation of bypass protein and fat

• Impact of bypass protein and fat on livestock production

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Feed Factor & Animal Production

• Balanced diet Genetic potential • 70% of total production cost

• Protein & Energy ~ Costly

• Strategic feeding management ~ Bypass nutrients • Sustainable Dairy Production

3

Protected Nutrients

• Bypass Protein

• Bypass Fat

• Chelated Minerals

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Minerals and Vitamins

Rumen Degradable Protein

Fat Supplement

Feed Additives

Grains Byproducts

Bypass Protein

High Quality Forages

5

Types of digestive systems

Hind gut fermentor

• Multi-compartment stomach.

Monogastric

• Simple stomach

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Simple stomach, but very large and complex large intestine.

• Ruminant

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Dietary Protein

SMALL INTESTINE

RUMEN

Ruminants~ Microbial protein synthesis

Essential amino acids synthesized

Microbial protein is not sufficient during:

Rapid growth &

High milk production~ Methionine

Additional exogenous amino acid supply to the duodenum (example, by feeding by-pass protein)

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Dietary protein Rumen microbes

Microbial Protein

Inefficient for rapid growth & High milk production

Provide source of protein that escapes rumen fermentation

“BYPASS PROTEIN”

Rumen Undegradable ProteinRumen Protected Protein

Rumen Escape Protein 9

Escape digestion in rumen

Passes intact to the lower digestive tract

Digested and absorbed in lower GIT

Provides dietary protein and amino acid directly to the animal.

Higher quality

Improve Performance of Livestock

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Method of Protein Protection

Oesophageal groove closure

Post Ruminal Infusion

Heat Treatment

Formaldehyde treatment

Protection of Amino acids

Use of Amino Acid Analogues

Use of encapsulated amino acid 11

Method of Protein ProtectionI. Esophageal Groove Closure

Extension of the oesophagus from cardia to reticulo -omasal orifice

Oesophagus groove closure~ Conditional reflex

Stimulated by act of sucking or drinking

Can occur in adult animals

Use of copper sulphate

Liquid to pass directly through esophageal groove into the abomasum

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II. Post ruminal infusion:

Protein or amino acids directly in duodenum or abomasum

Post ruminal infusion of casein or S-containing amino acids

Casein (as a source of protein) infused in abomasum

Milk yield 20 kg

Casein (g/day) Increase in milk yield (%)

200 18

400 25

600 29

Method of Protein Protection

(Whitelaw et. al., 1985) 13

III. Heat treatment:

Dry heating at more than 100°C at various exposure time

150°C for 2 hrs ~GNC (Senger, 1998) 100°C for 30 Sec ~ Soyabean (Walli and Sirohi, 2004)

* Traditional Boiling of crushed maize & wheatProtein is protected

Inactivation of enzymes and inhibiting factors

Improvement of the nutritive value of the feeds

Improvement in the animal performance.

Drawback:Excessive heat ~ Mailard reaction

Method of Protein Protection

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Method of Protein Protection

IV. Binding with tannin:

Tannin naturally occuring phenolic compound

Two types: Hydrolysable & Condensed Tannin

Tannin- protein complex~ not degraded in the rumen

Degraded in small intestine

Hydrolysable tannin used @ 2-4%

Sorghum ~ natural protection15

V. Formaldehyde treatment • Formaldehyde @ 1.0–1.2 g per 100 g of cake protein is

sprayed on cake in a closed chamber

• Sealed in plastic bags for 4 days

• Formalin gets adsorbed on the cake particles

• Reversible and pH dependent protection of proteins against proteolytic enzymes

• In the acidic pH (abomasum), bonds are loosened

• Proteins ~ free for digestion 16

Method of Protein Protection

Protect essential amino acids ~ available for tissue protein synthesis

Formaldehyde is degraded to CO2and H2O in the liver

Milk safe for human consumption As no trace of formalin detected in milk

Check the growth of moulds~ less aflatoxins storage

Reduces glucosinolate of mustard cake.

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Parameters Untreated MOC

Treated MOC

Buffalo CalvesAverage daily body weight gain (g) 386.00 600.00Average DM intake (Kg/day) 3.28 3.59DM intake (kg/kg gain) 8.68 5.93Cost of feeding per kg live wt gain (Rs.) 31.32 22.42

Lactating buffaloMilk Yield (kg /day) 5.98 6.65Fat yield (kg/d) 383.63 452.00SNF yield (kg/d) 553.7 616.20

(Chatterjee and Walli, 2003) 18

HIGH BYPASS PROTEIN SOURCES

Low availability

High price

Excess oil ~ rancidity.

Inadequate drying may allow molding

High bypass protein.

High in essential amino acids

High in Vitamins-B.

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High cost of drying

Expensive source of bypass protein

Palatability problems

High in available lysine

High in methionine

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High amounts of phosphorus and fat

Limitations

The value of protein in meat meal depends on

Amount of heat applied in drying

Amount of bone and hair contamination.

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High protein Low lysine and methionineHigh fibreCheaper locally

High protein Low lysine & methionineHigh fibreCheaper locallyLaxative nature.

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Soybean seed meal Sunflower seed meal

Safflower seed meal Rape seed (Canola) seed meal

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Feed RUP (%) Feed RUP (%)

Blood meal 80 Soybean hulls 42

Fish meal 70 Berseem 37

Bajra 68 Wheat grain 36

Soybeans, roasted 65 Linseed meal 35

Maize (grain) 65 Cotton seed meal 35

Wet brewers grain 64 Soybean meal 35

Rice straw 63 Cowpea 32

Meat & bone meal 55 Alfa-Alfa hay 30

Corn gluten meal 55 Groundnut meal 30

Brewer’s dried 53 Corn silage 30

Para grass 52 Rapeseed meal 28

Sorghum 52 Barley 27

Subabul 51 DORB 25

Cottonseed hulls 50 Sunflower meal 24

Rice bran 49 Oat grain 20

Wheat straw 45 Urea 0 24

When to Feed Rumen bypass protein

More beneficial when the animal's requirement for protein is not met through microbial protein

In early lactation period of high yielders (15 kg/day)

In rapidly growing (1 kg/day) calves

Animals thriving on poor quality roughages

Stressed animals

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Specification for Bypass Protein Feed

CHARACTERISTICS %, DM basisMoisture ,% by mass , Max. 10

CP(N×6.25),% by mass , Min. 30EE, % by mass, Min. 3.5CF,% by mass, Max. 8.0AIA,% by mass, Max. 2.5UDP,% by mass, Min. 20

RDP,% by mass, Max. 9

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Source: NDDB,Anand

Reduces dietary amino acid loss as ammonia and urea

Conserve energy through less urea synthesis in rumen

Increases availability of amino acids supply

Efficient protein synthesis

Increases growth rate by 25-30% (Chatterjee & Walli, 2003)

Early age at first calving

Increases milk yield about 10% (Walli and Sirohi, 2004)

Improve reproductive efficiency27

Rumen Protected FatRumen Protected Fat

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USE OF DIETARY FAT IN DAIRY ANIMALS

High density energy source (2.25 X carbohydrate)

Prevent negative energy balance during early lactation

Helpful in “Energy challenged” phase

Poor productivity and reproductive performance

Prevent Acidosis and Laminitis

Incorporation of fatty acid into milk fat

Lowering heat production

Prevents dustiness of feed29

Role of fat in controlling acidosis

Starch bacteria Fibre bacteria

Aci

doti

c ru

men

Ideal rum

e n

Dietary fats

Reduce acidosis - formulation of balanced rat ions

Fatty acid profi le is a key factor determining the nutr it ional value of a fat

Excess Dietary Carbohydrate

• Kills rumen bacteria• Reduces fibre digestion• Produces trans fatty acids – milk fat

depression

Rumen-active oil

Fish oil, vegetable oi l , high-oil ingredients

LIMITATION OF HIGH FAT IN FEEDS?

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Avg. dairy animal can digest 5-7% of fat in diet (Palmquist, 1992)

Fat in Dairy Ration should be 3% fat maximum 6-7% DM (NRC, 2001)

Excess Dietary (rumen active) Fat: Lower interstinal absorption of fat at high intake

Depress dry matter intake

Decrease fiber digestion:Coating of fibrous portion of diet with lipids

Modification in cellulose degrading bacteria

Toxic to cellulolytic bacteria

Reduction in availability of essential minerals Formation of complexes with mineral- FA complex

RUMEN BYPASS FAT High M.P.

Insoluble at rumen temp.

No harmful effect on rumen fermentation

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TYPES OF RUMEN PROTECTED FAT

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Rumen Protected Fat

Conventional Fat

Stable Rumen Fat

Hydrogenated Fat or Tallow

Calcium Salt of Fatty Acid

Methods of Fat Protection

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1.Natural Dietary Rumen Protected Fat:

Oils seed ~ Natural protection due to hard outer seed cover (eg. Cottonseed and full fat soya)

2. Hydrogination of fat

3. Formaldehyde treatment of oil seeds

4. Calcium salt of long chain fatty acids

5. Fusion Method

Methods of Fat Protection

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2.Crystalline/ Prilled Fatty acids (eg.Tallow):

Made from saturated fat or hydrogenated fatty acids

Due to high melting point, solid at room to rumen temp. (39 ºC) and melts at above 50 ºC

Remain inert in rumen

Digestible in small intestine Drawback:

Less digestible~ high proportion of saturated fatty acids

Methods of Fat Protection

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3. Formaldehyde treatment of oil seeds:

Crushed oilseeds are treated with foamaldehyde (1.2 g

per 100 g protein) in plastic bags or silo for a week Internal FA content of oilseeds is protected from

Lipolysis Biohydrogination

•Drawback:Inconsistent result due to physical breakdown of the treated oil seeds during mastication by the animals

Methods of Fat Protection

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4. Fusion Method: Fatty acids heated with Ca (OH)2 in the presence of catalyst

Product is a hard mass of calcium saponified salts

Indigenous Method (Naik, 2013):

4 kg rice bran oil is heated in aluminium vessel

Add 1.6 kg calcium hydroxide dissolved in 10 litre of water

Boil for 30 minute without cover

Filter through cloth

Sun dried

Product contains

70-75% fat, 7-8% Ca, 80-85% rumen protected fat.

Properties of Ca soap• Ca-Soap is inert, if pH remains more than 5.5

• In acidic pH of abomasum, Ca-soap dissociated & then absorbed efficiently from small intestine

Limitations: Pungent Soapy taste – poor palatability Not completely Rumen inert

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Rumen pH % dissociated % Bypass

4 90 10

4.5 76 24

5 50 50

5.5 24 76

6 9.1 90.1

6.5 3.1 96.9

Feeding of By-pass fat

Commercial Preparations:oDairylac

oMagnapac

oMegalac

Feeding systems and rates Dose rate 0.4 to 0.8kg/cow/day in the post-calving ration

Gradual incorporation into the ration over a few days40

Months after CalvingCalving Calving

Milk Yield

Dry matter intake

BodyweightTHE ‘ENERGY GAP’

Rumen-protected fat – filling the energy gap

Higher bypass fat diets produce more viable oocytes

Effects bypass fat on egg quality

Benefits of Feeding By-pass FatBenefits of Feeding By-pass Fat

Increase energy density

Formulate more-balanced rat ions

Increase milk yield and milk quality

Dairy cows have an essential need for fat

Reduced risk of ketosis and fatty liver syndrome Improves digestive performance Minimize body wt. loss after calving Improve BCS Improve reproductive efficiency

Dietary protein and fat are essential and costly nutrients of ration of livestock. These nutrients should be protected from degradation in the rumen to meet the high nutritional demand of high producing ruminants.

Thus, rumen bypass protein and rumen bypass fat are essential to increase/ optimize the productivity of ruminants.

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Thank You

Skaar,T.C.R.R.Grummer,M.R.Dentine,andR.H.Stauffacher.(1980).Seasons effects on prepartum and postpartum fat and niacin feeding on lactating performance and lipid metabolism.J.Dairy Sci.,72:2028.

Huber.J.T.,G.Higginbotham,R.A Gomez- Alarcon,R.B.Taylor,K.H.Chen,S.C.Chan,andZ.Wu(1994).Heat stress interactions with protein,supplementalfat,and fungal cultures.J.Dairy Sci.,77:2080-2090.

Huber.J.T.,G.Higginbotham,R.A Gomez- Alarcon,R.B.Taylor,K.H.Chen,S.C.Chan,andZ.Wu(1994).Heat stress interactions with protein,supplementalfat,and fungal cultures.J.Dairy Sci.,77:2080-2090.

Skaar,T.C.R.R.Grummer,M.R.Dentine,andR.H.Stauffacher.(1980).Seasons effects on prepartum and postpartum fat and niacin feeding on lactating performance and lipid metabolism.J.Dairy Sci.,72:2028.

REFERENCES

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J.(2006).Effects of rumen protected choline and monensin on milk production and metabolism of peri-parturient dairy cows.Journal of Dairy Science,89:4808-4818.

Pinnoti,L.,Campagnoli,A.,Sangalli,L.,Rebucci,R.,dell’Orto,V.andBaldi,A.(2004).Metabolism in periparturient dairy cows fed rumen protected choline. Journal of Animal Science,13(1):551-554.

Knight,C.H.&Wilde,C.J.(1993).Mammary cell changes during pregnancy and lactation.Livestock Production Science,35:3-19

Niango,A.J.,H.E.Amos.M.A.Froetschel,andC.M.Keery(1991).Dietary fat.proteindegradability,and calving season:effects on nutrient use and performance of early lactation cows.J.Dairy Sci.,74:2243-2255.

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