The effect of washing procedure on the estimation of the in situ disappearance of amino acids from feed protein.

Abstract

Soyabean meal and wilted grass silage were suspended in nylon bags in the rumen for 0, 3, 6 and 12 h and 0, 6, 24 and 48 h, respectively. Samples were then washed using the standard procedure, or standard washing, followed by soaking for 16 h in neutral detergent at 70 or 25 degrees C, followed by standard washing. The amino acid profile of the samples was determined by amino acid content in the original feed. Amino acids disappeared at a faster rate than non-amino acid N. Microbial contamination was only seen in the grass silage and its residues after incubation. None of the washing procedures effectively removed microbial contamination. (Abstract retrieved from CAB Abstracts by CABI’s permission)