Protein in Animal Feeding  Organic compounds made up of amino acids  Contain: carbon, hydrogen, oxygen, and nitrogen. Some may contain sulphur, phosphorus, and iron  Supply materials to build body tissue (ligaments, hair, hooves, skin, organs, and muscle are partially formed by protein)

Protein in animal production  Is the largest and most costly part of the ration  Is limited available  As essential nutrients  Is most deficient nutrient  Excess intake, economically and biologically not efficient

Crude and True protein  True protein : Nitrogen compound only as protein.  Crude protein : All nitrogen compounds including also Non Protein Nitrogen (NPN) in addition to protein.  NPN : free amino acids, amina, amonia, urea, biuret, nitrites, nitrates.

Protein Deficiency uReduced appetite and feed intake uReduced birth weights and growth uReduced colostrums and milk production uDecreased hormonal production uDecreased fertility

Excessive Protein Intake by Animal uExcessive protein intake is deaminated in the animal body to amino group and carbon skeletons (fatty acids) uDeaminated amino acids are excreted in urine as waste (urea or uric acid) uRemaining carbon skeletons are used as energy source or stored as fat uExpensive process of supplying energy to the animal.

Protein or Nitrogenous Compounds in Feeds  True proteins  Polymers of amino acids (18 to 20 different amino acids) linked by peptide bonds  Essential amino acids (nondispensable) Have to be present in the diet (absorbed) Arg Lys Trp Leu Ile Val Met Thr Phy His  Nonessential amino acids (dispensable) Synthesized in body tissues Glu Gly Asp Pro Ala Ser Cys Tyr  Proteins Peptides Amino acids

 Non protein nitrogen Nitrogen not associated with protein  Free amino acids, nucleic acids, amines, ammonia, nitrates, nitrites, urea  Crude protein Total nitrogen x 6.25 Proteins on average contain 16% nitrogen

Protein in Non- Ruminant Animals  Non-ruminant animals can not synthesize the essential amino acids fast enough to meet the animals needs therefore those essential amino acids must be provided in the ration  Need to feed balanced ration with the right balance of essential amino acids  If grains are combined in the correct combination they will provide a balanced ration.  Soybean meal is most commonly used

 Ruminant animals generally synthesize the essential amino acids by the rumen at a rate to meet the needs of the animal  Can be met by feeding proteins of vegetable sources  Also by feeding urea (synthetic nitrogen source made from air, water and carbon)  Urea is mixed with the ration to to provide nitrogen for making amino acids in the ruminants body Protein in Ruminant Animals

Feed Protein Acronyms NRC Publications Crude proteinTotal N x 6.25 DIP (RDP)Degraded intake protein UIP (RUP)Undegraded intake protein SolP, % CPSoluble protein NPN, % CPNonprotein nitrogen NDFIP, % CPNeutral detergent fiber insoluble protein ADFIP, % CPAcid detergent fiber insoluble protein B1, B2, B3, % hrRate constants for degradable fractions

Average Ruminal Degradation of Several Proteins Soybean meal (Solvent processed)75% Soybean meal ( Expeller processed)50% Alfalfa80% Corn proteins62% Corn gluten meal42% Corn gluten feed80% Dried distillers grains55% Blood meal20% Feather meal30% Urea 100%

Sources of Protein  Plant protein, incl. its by-products  Animal protein, incl. marine products  Single cell protein  Non protein nitrogen (NPN)

Plant Protein  Plant protein are thought to be poor-quality protein because they lack some amino acids  Some plant protein contain anti nutritional factors and toxic, limiting their use in ration  Influencing factors : geographycal, types/species, stage of growth, part of plant

Plant Protein  Influencing factors :  geographycal,  types/species,  stage of growth,  part of plant  Plant by-products protein, affected also by :  Processing,  Composition of parts of the plant

Animal Protein  Animal source protein are considered good-quality proteins since they contain a good balance of essential amino acids  High digestibility  Efficiently utilized by animal

Animal Protein  Influencing factors :  geographycal,  types/species,  stage of growth,  part of plant  Animal by-products protein, affected also by  Processing,  Composition of parts of the plant

Protein determination  Analysis: Determine total N by Kjeldahl All NNH 4 + Determine as NH 3 Total N x 6.25 = crude protein  Peptide bond: NH 2 R 1 -C-C-NH OC-C=O R 2 N-C-COOH H R 3

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