Comparison of In Situ and In Vitro Techniques for Measuring Ruminal Degradation of Animal By-Product Proteins

¹ Department of Dairy Science, University of Wisconsin, US Dairy Forage Research Center, 1925 Linden Drive West, Madison 53706
² Agricultural Research Service, USDA, US Dairy Forage Research Center, 1925 Linden Drive West, Madison 53706

Ruminally undegraded protein (RUP) values of blood meal (n = 2), hydrolyzed feather meal (n = 2), fish meal (n = 2), meat and bone meal, and soybean meal were estimated using an in situ method, an inhibitor in vitro method, and an inhibitor in vitro technique applying Michaelis-Menten saturation kinetics. Degradation rates for in situ and inhibitor in vitro methods were calculated by regression of the natural log of the proportion of crude protein (CP) remaining undegraded versus time. Nonlinear regression analysis of the integrated Michaelis-Menten equation was used to determine maximum velocity, the Michaelis constant, and degradation rate (the ratio of maximum velocity to the Michaelis constant). A ruminal passage rate of 0.06/h was assumed in the calculation of RUP. The in situ and inhibitor in vitro techniques yielded similar estimates of ruminal degradation. Mean RUP estimated for soybean meal, blood meal, hydrolyzed feather meal, fish meal, and meat and bone meal were, respectively, 28.6, 86.0, 77.4, 52.9, and 52.6% of CP by the in situ method and 26.4, 86.1, 76.0, 59.6, and 49.5% of CP by the inhibitor in vitro technique. The Michaelis-Menten inhibitor in vitro technique yielded more rapid CP degradation rates and decreased estimates of RUP. The inhibitor in vitro method required less time and labor than did the other two techniques to estimate the RUP values of animal by-product proteins. Results from in vitro incubations with pepsin-HCl suggested that low postruminal digestibility of hydrolyzed feather meal may impair its value as a source of RUP.

Key Words: in vitro • in situ • ruminal protein degradation

Submitted on May 26, 1995
Accepted on May 5, 1997

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