Effect of the pH value when treating concentrate protein with formaldehyde on protein protection in the rumen

Nine samples of soybean extracted meal were treated by fumigation in plastic bag with 0.5 g formaldehyde/100 g crude protein, the pH ranging from 2.1 to 10.7. The studies showed that with rising pH (x) the proportion of totally bound (y1, % of formaldehyde amount used) and irreversibly bound (y2) formaldehyde increased (y1 = 77.7 + 1.56x, y2 = 28.2 + 2.04x), whilst the reversible proportion remained constant (45.4% of formaldehyde amount used). The lysine detectable (g/16 g N) after HCl hydrolysis was reduced due to pH raising (y = 101 - 0.67x). Solubility and fermentability of the soybean protein in the rumen were found to rise though. Consequently, the formaldehyde content of the protein was positively correlated with the content of soluble N and fermentable N, respectively, and negatively correlated with the lysine content. These experimental results allow to conclude that the desired protein protection to be attained by treating soybean extracted meal with formaldehyde, is greatly influenced by the respective pH value. To reach maximum protection of the protein against microbial degradation in the rumen (N degradation after 12 hours incubation less than or equal to 20% of total N), the pH value should be below 5. The contents of totally, reversibly or irreversibly bound formaldehyde does not allow any conclusion regarding the protein protection attained. The apparently increased binding rate of formaldehyde is presumably due to the fact that here the reaction stops at the stage of methylol formation (molar proportion 1:1). Under the conditions of acid protein hydrolysis for lysine determination, the released formaldehyde obviously reacts irreversibly with the E-NH2 group of lysine.