Rumen Bypass and Protection of Proteins and Amino Acids

To increase the efficiency of utilizing protein in feed by ruminants, feed containing a protein and a reducing sugar are mixed. The mixture is heated at a temperature, pH and time sufficient to reduce degradability of the feed protein by rumen microorganisms and provide significant protein digestibility in the post rumen tract. Preferably, the sugar is xylose obtained by mixing sulfite liquor with the feed.

Ruminant feed, method of making and method of using

The invention provides protein adhesives and methods of making and using such adhesives. The protein adhesives contain ground plant meal or an isolated polypeptide composition obtained from plant biomass.

Protein-containing adhesives, and manufacture and use thereof

A ruminally inert fat for a ruminant feed is made by applying reducing sugars to oilseed meats and heating to induce non-enzymatic browning. The process is controlled to ensure penetration of the reducing sugars into the interior of cracked oilseed meat prior to browning. The browning reaction renders the protein which surrounds the oil resistant to rumen bacterial degradation to thereby encapsulate the oil in a protective matrix.

Ruminant feed and method for making

A method for improving the utilization of lipid materials by ruminants comprising feeding ruminants an emulsion or emulsion product comprising homogeneous lipid bodies dispersed within a medium. The medium comprises the reaction product of a dietary protein and an aldehyde, said reaction product being substantially insoluble at a pH greater than about 5 and substantially soluble at a pH less than about 4. The lipid bodies disclosed are protected from degradation in the rumen but remain available for digestion in the abomasum or lower gut. Methods for preparing the emulsified product and ruminant milk and meat product produced with the aid of the emulsified products are also discussed herein.

Feed supplements for ruminants comprising lipid encapsulated with protein-aldehyde reaction product

Nitrogenous animal feeds

Treatment of oleaginous and proteinic vegetable substances by adding a tannin-containing substance thereto, submitting the vegetable substance to mechanical pressure and friction forces in the presence of water at a temperature higher than normal ambient temperature while adjusting the amount of water such that it corresponds to a moisture content of about 10-15 percent of the vegetable substance, and separating the oily constituents from the proteinic constituents

Zelmen Zelter

Papers

Nitrogenous animal feeds

Method for treating with tannin oleaginous and proteinic material of vegetable origin, and products obtained by said method