Protein Study In Cattle, Sheep And Birds

Protein study in cattle, sheep and birds

Introduction

Ruminants have a totally different digestion from the rest of mammals, with the simple fact that they have different mechanism in their digestion, in this we find the pre-stomachs omaso, abomass, rumen and reticulum, but at the time of fermentation of food this thisIt develops in the reticulum-rumen. Many will think that proteins are synthesized by common enzymes that have nothing wrong but in the case specified from ruminial degradation, thanks to microbial proteins, that is, it is to say that bacteria, protozoa are those that help the degradation of ingested foods ingestedFor the ruminants, to have adequate digestion, ruminants need essential amino acids that are ingested in the food and the non -essential that occur in the body being in total 20 amino acids, a point that must be clear is that not all amino acidsThey are going to degrade in the rumen, there are certain particles that leave the rumen in the form of ammonia and are toxic to the animal of the animal so it will be directed to the liver there will be transformed into urea and subsequently excreted in the form of urine,The second route is the direction towards the small intestine specifically in the duodenum how it is responsible for the production of hormones, insulin etc.

The nutrients that ruminants need are proteins and starch in which cereals, grains and concentrations of plant origin are encompassed These nutrients help growth and good production of the animal, on the other hand the seeds of oilseeds of meat and fish arerich in nutrients in the same way

In the case of birds it has a specific protein called lysine, in the same way glycine and serine are considered dietically but these do not have a composition so that the bird can gain weight, however they serve for the animal to have a good state ofHealth

Developing

Fermentation of food in ruminants in both cattle and sheep

Ruminants have a peculiarity regarding the digestion of their food unlike the rest of mammals due to their rumen, omaso, abomasum and reticulum pre-stomachs, to study more AfondRuminant, in the rumen-reticle interaction, it allows the ingested food to become structural complexand amino acids. The ruminant needs essential and non -essential amino acids giving a total of 20 amino acids This is very important for protein synthesis The food is degraded in the rumen where most proteins and peptides are degraded thanks to proteases, amino acids that do notThey adhere to these microorganisms are taken by the blood to the liver where later it is transformed into urea and finally excreted in the urine, on the other hand the proteins that are not degraded are directed to the intestine thin specifically to the duodenum subsequently to the pancreas this is responsibleto create hormones, enzymes and monoglubulins (Nocek and Tamminga, 1991).

Between 40 and 90% of amino acids that reach the duodenum they can reach three ways: the microbial protein that was synthesized in the rumen, the food protein that was not degraded and endogenous proteins, mainly microbial protein have a high content ofnitrogen in the case of all ruminant animals (AfRC, 1992; Stern et al., 1994).

Rumial microbial metabolism works depending on the quantity and speed of carbohydrates fermentation these hydrates as their name says are carbon skeletons and therefore there will be energy that can be seen in the form of ATP, carbohydratesWe can find in the walls of the plant cell these are held by a neutral detergent compound (FND) and the non -structural ones (HCNE) are encompassed sugars, pectins, starches, sucrose these have rapid fermentation in the rumen but this does not imply thatIncrease the synthesis of the bacterial protein therefore will not occur in the intestine (Stern and Hoover 1979)

Types of food for better fermentation

The essential nutrients of ruminants are proteins and starch in which they constitute cereals, grains and concentrates of plant origin, these products must go through a manufacturing process such as turstós and oleaginous seed flour, or theCase of conservation such as meat or fish flour These foods must be degradable in the animal’s rumen since starch is fermented by the AGV and degraded protein ketoacids and ammonia, ammonia is the main

N source for microbial synthesis, for example, corn grinding increases degradation by microbial action, but if this corn was smaller, it had a greater degradatiba capacity due to microbial synthesis, in the case of having a mixed diet both fodder and cereals, varies in the time of retention of the food in the rumen and therefore the fermentation time would increase (galleyan et al., 1981).

The starch has two fundamental components that is the amylopectin and the amylose minority, the starch comprises 70% to 80% cereal grain, when talking about starch digestibility these are resistant to the entrance of the H2O and enzymatic attack, whileAmorphous regions are soluble in H2O and enzymatic action, but amylose and amylopectin bonds restrict this region (Hibber et al., 1985).

Barley starch can help have a better energy for dairy cattle without having subsequent damage, to have a better digestibility in the rumen can be in the form of a sorghum crushed with steam along with the dry crushed sorghum since it can have many benefitsAs the contribution of non -ammonia and bacterial nitrogen nitrogen but with a slight deficiency of bacterial protein synthesis, on the other hand the cotton seed contains protein, high levels of energy and fiber since all these United proteins can reduce the number of protozoaAnd acetate increases (Moore et al. 1992).

The seed flour of both oleaginous, meat and fish during their preparation, undergoes a change in its protein structure, because it breaks hydrogen bridges and disulfur bonds having a consequence in the solubility of the protein by reducing it and decreasing its susceptibility to theRumial degradation, if we talk about animal flours, mentioning in advance that they are very degradable, at the time of manufacturing this flour is transformed into proteins. In the case of fishmeal in low humidity and self-control conditions, where later having an adequate drying, its final product favors in the formation of compounds between amino acids and oil oxidation products, in the case of meat flour its meatProcess is very similar, but glucose intervenes as a donor of the Carbonyl Group (Chalmers and Syng, 1954).

Forages such as non -protein nitrogen, as is the case with urea and biuret, tend to have inconsistent results, this can have advantages and disadvantages, in the case of rapid hydrolysis, urea in the rumen produces a high level of a high level ofAmmonia that exceeds the requirement of microorganisms to be able to synthesize protein, having a consequence of nitrogen loss and could endanger the animal toxicity, in the case of Biuret having a slow hydrolysis, it does not have any danger of toxicity, but microorganismsFrom the rumen they need to adapt to have an efficient use of this product, when combining these two nnp sources it could have a favorable response when releasing ammonia so that the rumen microorganisms can use them (HOOVER and STOWES 1991).

Kikuyo grass and grass, for microbial protein synthesis needs non -structural carbohydrates, in the kikuyo grass it has a high PC content but low in CNE, where the low concentration of CNE is the main limit of microbial protein synthesis in the rumen(Adams, S 1995)

Microbial protein synthesis

For food fermentation, bacteria, protozoa and fungi help, to generate ATP for homeostasis and proper growth. Ruminal microorganisms are able to synthesize the ten essential amino acids in the diet by means of ammonia, assimilation of nitrogen in the simple rumen and carbon skeletons, these occur after food degradation (nolan and double 2005).

Ammonia helps to recycle important amounts of urea, as a source of nitrogen for microbial protein synthesis, thanks to the liver can become urea or commonly known as the urea cycle, this is the result of proteins that are not essential and rumenIt cannot break and thus be able to avoid the toxicity of ammonia molecules and take advantage of the nitrogen that is released to obtain energy in the rumen to allow the incorporation of the microbial protein again (Nolan and Dobos 2005).

Protein nutrition in cattle producers of grazing meat

Providing an adequate nutritional food to animals., 1999).

Food and fodder are composed of lipids, sugars, organic acids, non -protein nitrogen, soluble protein, protein -linked fiber, pectins, hemicellulose, cellulose and lignin. The producer can feed them with any of these fractions but the amount will depend on the species (Jouany 1996),

The food is degraded by bacteria and protozoa in the reticulum-rumen with the help of peptides, free amino acids and are then released in ammonia, but there are certain particles that escape by the rumen these are known as surpasant proteins, at the momenthaving a rapid degradation ruminal microorganism cannot use all amino acids resultingprocess since this transforms ammonia into urea and subsequently eliminated in urine form (Broderick, 1996).

Protein degradation

Nitrogen degradation in rumen depends on physical-chemical characteristics and the ruminal environment, so microorganisms use NNP to synthesize protein and amino acids, so the animal’s growth can be normal although in its diet it is not provided with protein, but if the animal consumes proteins and is provided with a better growth (Argyle and Baldwin, 1989).

In the overweight of ruminants, it is thanks to proteins such as albumin, globulins are of low molecular weight are found in most plant foods such as soybeans, prolamines and glutereins, on the other hand they are high molecular weightSince it contains disulfur groups, these proteins are found in by -products of animal origin and glutenins on the other hand are located in corn (Gómez, 1986).

The protein requirement serves both microorganisms and for the animal where the consumption of degradable proteins for the consumption of microorganisms and the consumption of non -degradable proteins that escaped from the rumen is used by the animal at the level of the small intestine together with the proteinmicrobial that arrives from the rumen (Villalobos, 2000)

Bird proteins

Amino acids in the nutrition of fattening chickens: ideal protein

Thanks to the scientific contribution and technology, different types of proteins have been developed to obtain a better poultry production, taking into account that the most ideal with a precise balance of amino acids and obtaining a maximum gain of body protein is the lysine this is exclusively for theProtein deposition being the first limiting amino acid in diets in the pig and second after methionine and cystine in the case of birds which serves for the growth of feathers and their maintenance, in the case of treonine considered the thirdHighly essential amino acid in plant diets is based on corn and soybean especially for fattening chickens, treonine is part of muscles proteins and can be used to synthesize glycine being another essential amino acid for birds . In the event that chickens do not contain in their treonine diet tend to have a reduction in their growth, but nevertheless the development of their organs is not affected (Emmenrt, J; Baker, D. 1997).

Glycina and Serine are considered dietically, but their production is not enough to obtain a weight gain (protein) and catabolism of excess nitrogen. Glycine is part of uric acid, since once an uric acid molecule is excreted, a glycine is eliminated, therefore to obtain a good requirement between glycine and serine in plant diets, it is necessary to add crystalline glycine but it is notVery accessible since its cost is very high, therefore a serious method would be converted into glycine through the enzymes treonine aldolase and treonine dehydrogenase present in the liver and kidney of the birds, where the enzyme treonine dehydrataseHydrolyzes treonine in an amine group and carbon skeleton, but this method is not deeply studied (Baker, D. 2003;Toledo, r. 2004).

Then, in order to determine the nutritional requirements in the fattening chickens, the methods are used: dose – response referring to the performance of animals once already fed with the diets containing the essential nutrients in the case of chickens. The objective is the gain ofWeight, especially in breasts and among other parts of the body, on the other hand the factorial method is only limited to the precise amount of amino acids that the animal needs for its growth or production (Páez, B. 2004;Takahashi, k. 1994).

Uses of the Morera (Morus alba) In the feed of the rabbit the role of fiber and protein in the digestive tract

Rabbit digestion is different from all species, not only because of the fact that it is a herbivorous and having a small size has a high fermentation rate its food in the posterior intestine, therefore it needs excellent quality fodder due to its smallsize cannot store enough fiber as it happens on the horse and cow. The gastrointestinal tract exerts a function that consists of fiberly eliminating fiberly, but thanks to the ability of the blind is that it can differentiate the indigestible fiber that is then expelled from the body (Brow, 2000)

There is a fleo-colical reflux mechanism occurs when the food ingested by food enters the intestine and due to muscle concentrations these separate the fibers from non-fibrous, since these movements reduce the size of the particle and separating it according to the density they have, the fibers that are not used or do not serve in the animal’s body are explored 4 hours later, those night feces where they form small feces called cecotropos, the cecotrophy allows the rabbit to allow it to have high levels of dry matter consumption on baseto its living weight and a rapid course of food taking advantage of vitamins K and B synthesized in the microorganism of the blind (Irlbeck 2001).

The Morera has a high digestibility when making an adequate diet not only in rabbits but also in other species since it presents anitnutritional factors since it has the presence of simple and coumarin phenols since this prevents its digestibility in the first gastrointestinal tract but this changesWhen the food passes to the blind, the urea is recycled in the thin intestine of the rabbit, with 25% of the cecal ammonia since it is absorbed on the cecal walls then converted into ammonia thanks to the uelitic flora (Savon, et al. 2005).

Proteins in horses

The horses are well known for some activities in sport as is the case with riding, Raid in short has great resistance therefore its proteins must be effective, therefore the benefits of amino acids are wrapped in the synthesis and release of hormones, but fundamentally they are essential in the repair of muscle tissue, so when the horse ingests proteins, enzymes and acids break down the amino acid chain, therefore proteins serves as a source of energy, since it produces three to six times more heat thanThe decomposition of carbohydrates or fats (Foreman, 1998).

When the horse ingests proteins, enzymes and acids break down the amino acid chain in the digestive tract and individual amino acids are absorbed through the wall of the small intestine and towards the bloodstream with the help of the liver, one of the proteins with highQuality are essential amino acids such as lysine and methionine which are going to be absorbed in the small intestine, a curiosity is that horse metabolism can modify some amino acids to others as your body needs it (Schott et al, 2006).

conclusion

Not all proteins work in the same way in species, in the case of ruminants the proteins that help the fermentation of food are bacteria, microorganisms and protozoa, but both monogastric and polygastric amino acids that fail to be degradedto the liver converts the amino acids into urea and subsequently expelled in urine form.

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