Degradability of the proteins in different feeds as the criterion for composing of the meals for lambs during fattening

Abstract

The contemporary standardization concept of ruminant and non ruminant feeds is based on the exact determination of the quantity of degradable and non-degradable proteins. The optimal ratio of degradable and non-degradable proteins in the feed of ruminants is indispensable in order to settle micro-flora needs for nitrogen substances, but also to settle needs for proteins of the organism itself. With appropriate quantity of degradable proteins in rumen, the optimal activity of microorganisms is possible in sense of degradation of the dry ration what is main characteristic of non-ruminant. Degradability of the proteins in different feeds presents there specific characteristic that is possible to be modified with different measures of processing. The chemical and thermic treatment of concentrated feed can significantly reduce protein degradability, while solubility and degradability of nitrogen substances are increased by ensiling. Taking into account great importance of silage in ruminant nutrition, in the field of science the great importance is devoted to the measures for controlling of protein degradation. In up to now realized experiments it is determined that the lowest level of solubility of nitrogen substances in silage is achieved by chemical conservation and wilting.

Savremeni koncepti normiranja obroka za preživare zasnivaju se na tačnom utvrđivanju količine razgradivih i nerazgradivih proteina. Optimalan odnos razgradivih i nerazgradivih proteina u obroku preživara neophodan je u cilju podmirenja potreba mikroflore buraga za azotnim materijama, ali i podmirenja potreba samog organizma preživara u proteinima. Pri odgovarajućoj količini razgradivih proteina u buragu moguća je i optimalna aktivnost mikroorganizama u smislu razlaganja kabaste hrane, što je i glavna karakteristika preživara. Razgradivost proteina različitih hraniva je njihova specifična osobina, koja se može mijenjati različitim mjerama obrade. Hemijski i termički tretman koncentrovanih hrniva može u značajnoj meri smanjiti razgradivost proteina, dok se siliranjem povećava rastvorljivost i razgradivost azotnih materija. S obzirom na veliki značaj silirane hrane u ishrani preživara, velika pažnja u struci i nauci se poklanja mjerama za kontrolu stepena razgradivosti proteina. U dosadašnjim eksperimentima je utvrđeno da se najmanji stepen rastvorljivosti azotnih materija u siliranoj hrani postiže hemijskim konzervisanjem i provenjavanjem.