Download Rumen Protected Fat

By-pass Protein & Fat for
Ruminant Production
Pankaj Kumar Singh
Ph.D Scholar (Animal Nutrition)
Id. No. 45797
1
Outline 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
Feed
Additives
Fat
Bypass Protein
Supplement
Minerals and Vitamins
Grains
Byproducts
Rumen Degradable
Protein
High Quality Forages
(Rick Lundquist, 1995)
5
Types of digestive systems
• Ruminant
Monogastric
• Multicompartment
stomach.
• Simple stomach
Hind gut
fermentor
 Simple stomach, but very
large and complex large
intestine.
6
PROTEIN DIGESTION IN RUMINANT
RUMEN
Dietary
Protein
SMALL
INTESTINE
7
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)
8
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 Protein
Rumen Protected Protein
Rumen Escape Protein
9
Defining Bypass Protein
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
10
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 Protection
I. 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
12
Method of Protein Protection
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
(Whitelaw et. al., 1985)
13
Method of Protein Protection
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 & wheat
Protein 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
14
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 protection
15
Method of Protein Protection
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
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.
17
Parameters
Buffalo Calves
Average daily body weight gain (g)
Average DM intake (Kg/day)
DM intake (kg/kg gain)
Cost of feeding per kg live wt gain (Rs.)
Lactating buffalo
Milk Yield (kg /day)
Fat yield (kg/d)
SNF yield (kg/d)
Untreated
MOC
Treated
MOC
386.00
3.28
8.68
31.32
600.00
3.59
5.93
22.42
5.98
383.63
553.7
6.65
452.00
616.20
(Chatterjee and Walli, 2003)
18
HIGH BYPASS PROTEIN SOURCES
 High bypass protein.
 High in essential amino acids
 High in Vitamins-B.
Low availability
High price
Excess oil ~ rancidity.
Inadequate drying may allow molding
19
High in available lysine
High in methionine
High cost of drying
Expensive source of bypass protein
Palatability problems
20
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.
21
High protein
 Low lysine and methionine
High fibre
Cheaper locally
High protein
 Low lysine & methionine
High fibre
Cheaper locally
Laxative nature.
22
Soybean seed meal
Safflower seed meal
Sunflower seed meal
Rape seed (Canola) seed meal
23
Feed
Blood meal
Fish meal
Bajra
Soybeans, roasted
Maize (grain)
Wet brewers grain
Rice straw
Meat & bone meal
Corn gluten meal
Brewer’s dried
Para grass
Sorghum
Subabul
Cottonseed hulls
Rice bran
Wheat straw
RUP (%)
80
70
68
65
65
64
63
55
55
53
52
52
51
50
49
45
Feed
Soybean hulls
Berseem
Wheat grain
Linseed meal
Cotton seed meal
Soybean meal
Cowpea
Alfa-Alfa hay
Groundnut meal
Corn silage
Rapeseed meal
Barley
DORB
Sunflower meal
Oat grain
Urea
RUP (%)
42
37
36
35
35
35
32
30
30
30
28
27
25
24
20
024
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
25
Specification for Bypass Protein Feed
CHARACTERISTICS
Moisture ,% by mass , Max.
CP(N×6.25),% by mass , Min.
EE, % by mass, Min.
CF,% by mass, Max.
AIA,% by mass, Max.
UDP,% by mass, Min.
RDP,% by mass, Max.
%, DM basis
10
30
3.5
8.0
2.5
20
9
Source: NDDB,Anand
26
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 efficiency
27
Rumen Protected Fat
28
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 feed
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Role of fat in controlling acidosis
Reduce acidosis - formulation of balanced rations
Excess Dietary Carbohydrate
Dietary fats
Acidotic
rumen
Ideal
rumen
Starch bacteria
Fibre bacteria
Fatty acid profile is a key factor determining the nutritional value of a fat
Rumen-active oil
Fish oil, vegetable oil,
high-oil ingredients
• Kills rumen bacteria
• Reduces fibre digestion
• Produces trans fatty acids – milk fat depression
LIMITATION OF HIGH FAT IN FEEDS?
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
32
RUMEN BYPASS FAT
High M.P.
Insoluble at rumen temp.
No harmful effect on rumen fermentation
33
TYPES OF RUMEN PROTECTED FAT
Rumen
Protected Fat
Conventional
Fat
Hydrogenated
Fat or Tallow
Stable Rumen
Fat
Calcium Salt of
Fatty Acid
34
Methods of Fat Protection
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
35
Methods of Fat Protection
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
36
Methods of Fat Protection
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
37
Methods of Fat Protection
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.
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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
Rumen pH
4
4.5
5
5.5
6
6.5
% dissociated
90
76
50
24
9.1
3.1
% Bypass
10
24
50
76
90.1
96.9
39
Feeding of By-pass fat
Commercial Preparations:
o Dairylac
o Magnapac
o Megalac
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 days
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Rumen-protected fat – filling the energy gap
Bodyweight
THE ‘ENERGY GAP’
Dry matter intake
Milk Yield
Calving
Months after Calving
Calving
Effects bypass fat on egg quality
Higher bypass fat diets produce more viable oocytes
Benefits of Feeding By-pass Fat
Dairy cows have an essential need for fat
Increase energy density
Formulate more-balanced rations
Increase milk yield and milk quality





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.
44
Thank You
45
REFERENCES
 Skaar,T.C.R.R.Grummer,M.R.Dentine,andR.H.Stauffacher.(1980).Seaso
ns 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 GomezAlarcon,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 GomezAlarcon,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).Seaso
ns effects on prepartum and postpartum fat and niacin feeding on
lactating performance and lipid metabolism.J.Dairy Sci.,72:2028.
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.(200
4).Metabolism in periparturient dairy cows fed rumen protected choline.
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 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
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 Palmquist,D.L.,andT.C,Jenkins(1980).Fat in lactation ratuons. A
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