Nitrogen fractionation of certain conventional- and lesser-known by-products for ruminants

Dietary proteins for ruminants are fractionated according to solubility, degradability and digestibility. In the present experiment, 11 vegetable protein meals and cakes used in ruminant nutrition were included with a main focus on determining various nitrogen (N) fractions in vitro. Total N (N × 6.25) content varied from 22.98% (mahua cake) to 65.16% (maize gluten meal), respectively. Guar meal korma contained the lowest and rice gluten meal had the highest acid detergent insoluble nitrogen (ADIN; N × 6.25). Borate-phosphate insoluble N (BIN, N × 6.25) and Streptomyces griseus protease insoluble N (PIN; N × 6.25) were higher (P < 0.01) in maize gluten meal than in other feeds, whereas groundnut cake and sunflower cake had lower (P < 0.01) BIN, and PIN, respectively. Available N, calculated with the assumption that ADIN is indigestible, was maximum in guar meal korma and minimum in rice gluten meal. Furthermore, rapid and slowly degradable N (N × 6.25) was found to be higher (P < 0.01) in groundnut cake and coconut cake, respectively. Intestinal digestion of rumen undegradable protein, expressed as percent of PIN, was maximum in guar meal korma and minimum in rice gluten meal. It was concluded that vegetable protein meals differed considerably in N fractions, and therefore, a selective inclusion of particular ingredient is needed to achieve desired level of N fractions to aid precision N rationing for an improved production performance of ruminants.