Quantitative studies of food protein degradation and the energetic efficiency of microbial protein synthesis in the rumen of sheep given chopped lucerne and rolled barley

Abstract

1. In a randomized block design, four sheep were given 800 g daily of diets containing: chopped lucerne (L), chopped lucerne–rolled barley (2:1; LB), rolled barley–chopped lucerne (2:1; BL), rolled barley (B); each diet was supplemented with minerals, vitamins and urea as considered necessary. Chromic oxide was included in the diets as a flow marker.2. Flows of organic matter (OM) and non-ammonia-nitrogen (NAN) to the small intestine (SI) were measured and microbial protein was identified by a35S-incorporation procedure.3. OM disappearance in the rumen increased linearly with increasing inclusion of barley in the diet but there was no significant change in microbial NAN flow to the SI so that the yield of microbial NAN (g)/kg fermented OM (FOM) decreased from 29.6 (diet L) to 22.7 (diet B). Changes in the energetic efficiency of microbial protein synthesis appeared to be unrelated to alterations in rumen fluid volatile fatty acid (VFA) proportions or in rumen fluid dilution rate (D).4. The degradability of dietary protein (non-urea-N), estimated using the35S procedure, was 0.72, 0.76, 0.86 and 0.86 for diets L, LB, BL and B respectively. Similar values were obtained from concurrent polyester-bag experiments when the fractional outflow rate of undergraded protein from the rumen (k) was assumed to be 0.046.