Degradability of Legumes Proteins in Ruminant Nutrition

Authors: Jordan M*, Dragan T, Tanja V, Vladimir Z, Dragoslav Đ, Snezana A and Lugic Z

Volume 2, Issue 2

Abstract

Legumes are the main source of protein and the main constituents of ruminant meals. This place is occupied by the ability of biological nitrogen fixation and because of their high nutritional value. They significantly reduce production costs – less application of nitrogen mineral fertilizers and a lower proportion of concentrated nutrients in ruminants rations. In addition to the fact that legumes have a high nutritional value, their proteins are subject to rapid and intense degradation in the rumen. Consequently, the rate of protein degradation in the rumen directly affects the efficiency of the nitrogen utilization by ruminants. Generally, ineffective nitrogen utilization may be the result of imbalance between protein and carbohydrates in rations, which increases the risk of nitrogen losses and its secretion into the environment. Modern nutrition system, such as CNCPS (Cornell Net Carbohydrates and Protein System) enabled the detailed analysis of protein solubility and degradability. This allows adequate characterization of animal feedstuffs and their variability, predicting the extent and rate of degradation of carbohydrates and protein in digestive tract, as well as microbial protein supply.

Keywords: Legumes Crop; Protein Degradability; Ruminant Nutrition

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