This video from the My Forage System channel explains how to understand and improve the protein degradability of silages.
The video starts by defining the different types of proteins in forages:
Degradable proteins in the rumen: These proteins are broken down by rumen microorganisms to produce amino acids that the animal can absorb.
Non-degradable proteins in the rumen: These proteins are not broken down in the rumen and pass directly into the small intestine where they are absorbed.
Soluble proteins: These proteins are soluble in water and are rapidly broken down in the rumen.
Insoluble proteins: These proteins are not soluble in water and are broken down more slowly in the rumen.
The video then explains that protein degradability is important for animal nutrition because it affects the quantity of amino acids available to the animal. Degradability that is too high can cause loss of nitrogen in the form of ammonia, while degradability that is too low can limit the production of microbial proteins.
The video then introduces several factors that can influence protein degradability, including:
Plant type: Legumes generally have a higher protein degradability than grasses.
The maturity stage of the plant: Younger plants generally have higher protein degradability than more mature plants.
Forage treatment: Drying fodder can reduce its protein degradability.
Rumen pH: A low pH promotes protein degradation.
The video then proposes several solutions to improve the degradability of silage proteins, including:
Choose plant varieties with optimal protein degradability.
Cut the plants to the appropriate maturity stage.
Ensure good drying of the fodder.
Manage rumen pH by adding food additives.
The video ends by inviting viewers to visit the Silage Analysis Interpretation Guide website for more information.
Key points to remember
The degradability of proteins is an important factor in animal nutrition.
There are several factors that can influence the degradability of proteins.
There are several solutions to improve the degradability of silage proteins.