Protected Nutrients (Bypass protein and protected Fat) in Livestock Production. Role of bypass fat in dairy cattle

1. By-pass Protein & Fat forBy-pass Protein & Fat for
Ruminant ProductionRuminant Production
Pankaj Kumar Singh
Ph.D Scholar (Animal Nutrition)
Id. No. 45797
1

2. Outline of PresentationOutline of Presentation
• Importance and Metabolism of dietary protein
and fat in ruminants' diet
• Necessity of rumen bypass protein and fat
• Methods of production of bypass fat and protein
• Supplementation of bypass protein and fat
• Impact of bypass protein and fat on livestock
production
2

3. Feed Factor & Animal Production
• Balanced diet Genetic potential
• 70% of total production cost
• Protein & Energy ~ Costly
• Strategic feeding management ~ Bypass nutrients
• Sustainable Dairy Production
3

4. Protected Nutrients
• Bypass Protein
• Bypass Fat
• Chelated
Minerals
4

5. Minerals and Vitamins
Rumen Degradable
Protein
Fat
Supplement
Feed
Additives
Grains
Byproducts
Bypass Protein
High Quality Forages
5

6. Types of digestive systems
Hind gut
fermentor
• Multi-
compartment
stomach.
Monogastric
• Simple stomach
6
 Simple stomach, but very
large and complex large
intestine.
• Ruminant

7. 7
Dietary
Protein
SMALL
INTESTINE
RUMEN

8. Ruminants~ Microbial protein synthesis
Essential amino acids synthesized
Microbial protein is not sufficient during:
Rapid growth &
High milk production~ Methionine
Additional exogenous amino acid supply to the
duodenum (example, by feeding by-pass protein)
8

9. Dietary protein
Rumen microbes
Microbial Protein
Inefficient for rapid growth & High milk production
Provide source of protein that escapes rumen fermentation
“BYPASS PROTEIN”
Rumen Undegradable Protein
Rumen Protected Protein
Rumen Escape Protein 9

10.  Escape digestion in rumen
 Passes intact to the lower digestive tract
 Digested and absorbed in lower GIT
 Provides dietary protein and amino acid directly
to the animal.
 Higher quality
 Improve Performance of Livestock
10

11. Method of Protein Protection
 Oesophageal groove closure
 Post Ruminal Infusion
 Heat Treatment
 Formaldehyde treatment
 Protection of Amino acids
 Use of Amino Acid Analogues
 Use of encapsulated amino acid 11

12. Method of Protein Protection
I. Esophageal Groove Closure
 Extension of the oesophagus from cardia to reticulo -omasal orifice
 Oesophagus groove closure~ Conditional reflex
 Stimulated by act of sucking or drinking
 Can occur in adult animals
 Use of copper sulphate
 Liquid to pass directly through esophageal groove into the abomasum
12

13. II. Post ruminal infusion:
Protein or amino acids directly in duodenum or abomasum
Post ruminal infusion of casein or S-containing amino acids
Casein (as a source of protein) infused in abomasum
Milk yield 20 kg
Casein (g/day) Increase in milk yield (%)
200 18
400 25
600 29
Method of Protein Protection
(Whitelaw et. al., 1985) 13

14. III. Heat treatment:
Dry heating at more than 100°C at various exposure time
150°C for 2 hrs ~GNC (Senger, 1998)
100°C for 30 Sec ~ Soyabean (Walli and Sirohi, 2004)
* Traditional Boiling of crushed maize & wheat
Protein is protected
Inactivation of enzymes and inhibiting factors
Improvement of the nutritive value of the feeds
Improvement in the animal performance.
Drawback:
Excessive heat ~ Mailard reaction
Method of Protein Protection
14

15. Method of Protein Protection
IV. Binding with tannin:
Tannin naturally occuring phenolic compound
Two types: Hydrolysable & Condensed Tannin
Tannin- protein complex~ not degraded in the rumen
Degraded in small intestine
Hydrolysable tannin used @ 2-4%
Sorghum ~ natural protection
15

16. V. Formaldehyde treatment
• Formaldehyde @ 1.0–1.2 g per 100 g of cake protein is
sprayed on cake in a closed chamber
• Sealed in plastic bags for 4 days
• Formalin gets adsorbed on the cake particles
• Reversible and pH dependent protection of proteins
against proteolytic enzymes
• In the acidic pH (abomasum), bonds are loosened
• Proteins ~ free for digestion 16
Method of Protein Protection

17. Protect essential amino acids ~ available for tissue
protein synthesis
Formaldehyde is degraded to CO2and H2O in the liver
Milk safe for human consumption
As no trace of formalin detected in milk
Check the growth of moulds~ less aflatoxins storage
Reduces glucosinolate of mustard cake.
17

18. Parameters Untreated
MOC
Treated
MOC
Buffalo Calves
Average daily body weight gain (g) 386.00 600.00
Average DM intake (Kg/day) 3.28 3.59
DM intake (kg/kg gain) 8.68 5.93
Cost of feeding per kg live wt gain (Rs.) 31.32 22.42
Lactating buffalo
Milk Yield (kg /day) 5.98 6.65
Fat yield (kg/d) 383.63 452.00
SNF yield (kg/d) 553.7 616.20
(Chatterjee and Walli, 2003) 18

19. HIGH BYPASS PROTEIN SOURCES
Low availability
High price
Excess oil ~ rancidity.
Inadequate drying may allow molding
 High bypass protein.
 High in essential amino acids
 High in Vitamins-B.
19

20. High cost of drying
Expensive source of bypass protein
Palatability problems
High in available lysine
High in methionine
20

21. High amounts of phosphorus and fat
Limitations
The value of protein in meat meal depends on
Amount of heat applied in drying
Amount of bone and hair contamination.
21

22. High protein
 Low lysine and methionine
High fibre
Cheaper locally
High protein
 Low lysine & methionine
High fibre
Cheaper locally
Laxative nature.
22

23. Soybean seed meal Sunflower seed meal
Safflower seed meal
Rape seed (Canola) seed meal
23

24. Feed RUP (%) Feed RUP (%)
Blood meal 80 Soybean hulls 42
Fish meal 70 Berseem 37
Bajra 68 Wheat grain 36
Soybeans, roasted 65 Linseed meal 35
Maize (grain) 65 Cotton seed meal 35
Wet brewers grain 64 Soybean meal 35
Rice straw 63 Cowpea 32
Meat & bone meal 55 Alfa-Alfa hay 30
Corn gluten meal 55 Groundnut meal 30
Brewer’s dried 53 Corn silage 30
Para grass 52 Rapeseed meal 28
Sorghum 52 Barley 27
Subabul 51 DORB 25
Cottonseed hulls 50 Sunflower meal 24
Rice bran 49 Oat grain 20
Wheat straw 45 Urea 024

25. When to Feed Rumen bypass protein
More beneficial when the animal's requirement for
protein is not met through microbial protein
 In early lactation period of high yielders (15 kg/day)
 In rapidly growing (1 kg/day) calves
 Animals thriving on poor quality roughages
 Stressed animals
25

26. Specification for Bypass Protein Feed
CHARACTERISTICS %, DM basis
Moisture ,% by mass , Max. 10
CP(N×6.25),% by mass , Min. 30
EE, % by mass, Min. 3.5
CF,% by mass, Max. 8.0
AIA,% by mass, Max. 2.5
UDP,% by mass, Min. 20
RDP,% by mass, Max. 9
26
Source: NDDB,Anand

27. Reduces dietary amino acid loss as ammonia and urea
Conserve energy through less urea synthesis in rumen
Increases availability of amino acids supply
Efficient protein synthesis
Increases growth rate by 25-30% (Chatterjee & Walli, 2003)
Early age at first calving
Increases milk yield about 10% (Walli and Sirohi, 2004)
Improve reproductive efficiency
27

28. Rumen Protected FatRumen Protected Fat
28

29. USE OF DIETARY FAT IN DAIRY ANIMALS
 High density energy source (2.25 X carbohydrate)
 Prevent negative energy balance during early lactation
 Helpful in “Energy challenged” phase
Poor productivity and reproductive performance
 Prevent Acidosis and Laminitis
 Incorporation of fatty acid into milk fat
 Lowering heat production
 Prevents dustiness of feed 29

30. Role of fat in controlling acidosis
Starch bacteria Fibre bacteria
Acidotic
rumen
Ideal
rumen
Dietary fats
Reduce acidosis - formulation of balanced
rations
Fatty acid profile is a key factor determining the nutritional value of a
fat
Excess Dietary Carbohydrate

31. • Kills rumen bacteria
• Reduces fibre digestion
• Produces trans fatty acids – milk fat
Rumen-active oil
Fish oil, vegetable oil,
high-oil ingredients

32. LIMITATION OF HIGH FAT IN FEEDS?
32
Avg. dairy animal can digest 5-7% of fat in diet (Palmquist, 1992)
Fat in Dairy Ration should be 3% fat maximum 6-7% DM (NRC, 2001)
Excess Dietary (rumen active) Fat:
 Lower interstinal absorption of fat at high intake
 Depress dry matter intake
 Decrease fiber digestion:
Coating of fibrous portion of diet with lipids
Modification in cellulose degrading bacteria
Toxic to cellulolytic bacteria
Reduction in availability of essential minerals
Formation of complexes with mineral- FA complex

33. RUMEN BYPASS FAT
 High M.P.
 Insoluble at rumen temp.
 No harmful effect on rumen fermentation
33

34. TYPES OF RUMEN PROTECTED FAT
34
Rumen
Protected Fat
Conventional
Fat
Stable Rumen
Fat
Hydrogenated
Fat or Tallow
Calcium Salt of
Fatty Acid

35. Methods of Fat Protection
35
1.Natural Dietary Rumen Protected Fat:
Oils seed ~ Natural protection due to hard outer
seed cover (eg. Cottonseed and full fat soya)
2. Hydrogination of fat
3. Formaldehyde treatment of oil seeds
4. Calcium salt of long chain fatty acids
5. Fusion Method

36. Methods of Fat Protection
36
2.Crystalline/ Prilled Fatty acids (eg.Tallow):
 Made from saturated fat or hydrogenated fatty acids
 Due to high melting point, solid at room to rumen temp.
(39 ºC) and melts at above 50 ºC
 Remain inert in rumen
 Digestible in small intestine
Drawback:
Less digestible~ high proportion of saturated fatty acids

37. Methods of Fat Protection
37
3. Formaldehyde treatment of oil seeds:
 Crushed oilseeds are treated with foamaldehyde
(1.2 g
per 100 g protein) in plastic bags or silo for a week
 Internal FA content of oilseeds is protected from
Lipolysis
Biohydrogination
•Drawback:
Inconsistent result due to physical breakdown of
the treated oil seeds during mastication by the
animals

38. Methods of Fat Protection
38
4. Fusion Method:
 Fatty acids heated with Ca (OH)2 in the presence of catalyst
 Product is a hard mass of calcium saponified salts
Indigenous Method (Naik, 2013):
 4 kg rice bran oil is heated in aluminium vessel
 Add 1.6 kg calcium hydroxide dissolved in 10 litre of water
 Boil for 30 minute without cover
 Filter through cloth
 Sun dried
Product contains
70-75% fat, 7-8% Ca, 80-85% rumen protected fat.

39. Properties of Ca soap
• Ca-Soap is inert, if pH remains more than 5.5
• In acidic pH of abomasum, Ca-soap dissociated & then
absorbed efficiently from small intestine
Limitations:
 Pungent Soapy taste – poor palatability
 Not completely Rumen inert
39
Rumen pH % dissociated % Bypass
4 90 10
4.5 76 24
5 50 50
5.5 24 76
6 9.1 90.1
6.5 3.1 96.9

40. Feeding of By-pass fat
Commercial Preparations:
o Dairylac
o Magnapac
o Megalac
Feeding systems and rates
 Dose rate 0.4 to 0.8kg/cow/day in the post-calving ration
 Gradual incorporation into the ration over a few days
40

41. Months after Calving
Calving Calving
Milk Yield
Dry matter intake
Bodyweight
THE ‘ENERGY GAP’
Rumen-protected fat – filling the energy gap

42. Higher bypass fat diets produce more viable
oocytes
Effects bypass fat on egg quality

43. Benefits of Feeding By-pass FatBenefits of Feeding By-pass Fat
Increase energy density
Formulate more-balanced
rations
Increase milk yield and milk quality
Dairy cows have an essential need for fat
 Reduced risk of ketosis and fatty liver syndrome
 Improves digestive performance
 Minimize body wt. loss after calving
 Improve BCS
 Improve reproductive efficiency

44. Dietary protein and fat are essential
and costly nutrients of ration of livestock.
These nutrients should be protected from
degradation in the rumen to meet the
high nutritional demand of high
producing ruminants.
Thus, rumen bypass protein and
rumen bypass fat are essential to increase/
optimize the productivity of ruminants.
44

45. 45
Thank You

46.  Skaar,T.C.R.R.Grummer,M.R.Dentine,andR.H.Stauffacher.
(1980).Seasons effects on prepartum and postpartum fat and niacin
feeding on lactating performance and lipid metabolism.J.Dairy
Sci.,72:2028.
 Huber.J.T.,G.Higginbotham,R.A Gomez-
Alarcon,R.B.Taylor,K.H.Chen,S.C.Chan,andZ.Wu(1994).Heat stress
interactions with protein,supplementalfat,and fungal cultures.J.Dairy
Sci.,77:2080-2090.
 Huber.J.T.,G.Higginbotham,R.A Gomez-
Alarcon,R.B.Taylor,K.H.Chen,S.C.Chan,andZ.Wu(1994).Heat stress
interactions with protein,supplementalfat,and fungal cultures.J.Dairy
Sci.,77:2080-2090.
 Skaar,T.C.R.R.Grummer,M.R.Dentine,andR.H.Stauffacher.
(1980).Seasons effects on prepartum and postpartum fat and niacin
feeding on lactating performance and lipid metabolism.J.Dairy
Sci.,72:2028.
REFERENCES

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