bypass fat and bypass protein in livestock feeding
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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
2
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
4
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
6
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
35
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
36
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
38
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
REFERENCES Henderson(1973).JOURNAL OF GENERAL MICROBIOLOGY Jenkins(T.C.91993).LIPID METABOLISM IN THE RUMEN.J.DAIRY
SCIENCE Zahra,L.C.,Duffield,T.F.,Lesilie,K.E.,Overton,T.R.,Putnam,D.andLeBlane,S.
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.
Palmquist,D.L.,andT.C,Jenkins(1980).Fat in lactation ratuons. A review,J.Dairy Sci.,71:3302.
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