A study on changes of amino acid profiles after 6 or 16 h rumen degradation of 2 legumes at different maturities

Abstract

Abstract: Six sheep fitted with permanent ruminal cannulas were used to determine the degradation profiles of amino acids (AA) from two legumes at different maturities after 6 or 16 h ruminal incubation using a nylon - bag technique. 1)With increased maturity of the legumes, the TAA content decreased: The highest values were in the tillering period and the lowest at maturity. 2)After ruminal incubation, Asp, Glu, Gly, Pro, Tyr, Ser, Arg, Thr, Lys and Phe were degraded in the rumen to a greater extent, than Ala, Val, Met, Cys, Ile, and Leu and the highest concentration was after 16 h ruminal incubation. 3)With increased maturity of legumes, all legume AA became less degradable in the rumen.

CLC Number:

LIU Tai-yu, LI Meng-yun, NIE Fu-rong, LIU Qing-hua, WANG Yan-ling. A study on changes of amino acid profiles after 6 or 16 h rumen degradation of 2 legumes at different maturities[J]. Acta Prataculturae Sinica, 2009, 18(1): 105-111.

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