In Vitro Fermentation Characteristics of Camelina Meal Comparison with Soybean Meal

Livestock Studies Pub Date : 2021-05-16 DOI:10.46897/LIVESTOCKSTUDIES.610102

Ö. Sızmaz, A. Çalık, Atakan Bundur

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引用次数: 1

Abstract

Soybean meal (SBM) is commonly used in livestock nutrition as an attractive protein source of plant origin in the world, although its high price. In ruminants that costs don’t compete with the humans or monogastric animals have encouraged the search alternative protein sources to replace soybean meal (Haddad, 2006; Alves et al., 2016; Florou-Paneri et al., 2014). In the last decades, due to its high quality protein and the search for cheaper resources, the demand for camelina seeds has increased (Russo et al., 2017). Camelina sativa compared to soybean has low nutrient requirements, good resistance to diseases and pests (HalmemiesBeauchet-Filleau et al., 2018). Camelina meal (CM), the by-product of camelina oil extraction, is an alternative protein source for livestock despite its higher antinutritive factors compared to soybean meal (Sizmaz et al., 2016; Russo et al., 2017). Nevertheless, CM has been considered as acceptable (Waraich et al., 2013). CM in livestock diets contain glucosinolates, phytic acid, sinapine and condensed tannins. Especially glucosinolates are antinutritional factors; disrupts the thyroid activity and decreases the feed intake (Paula et al., 2019). Therefore, in 2002, European Union (EU) Directive forbid the usage of C. sativa in livestock rations due to the presence of glucosinolates. Yet, in 2008 EU Directive, after many studies, permits the feed use of C. sativa and its derivatives (Colombini et al., 2014). Because ruminants are more tolerant to glucosinolates compared to monogastric animals; is also a reason to put them back in the field (Vincent et al., 1988). We hypothesized that the camelina meal might be shown similar fermentation characteristics with soybean meal. Thus, the current study is conducted to investigate the in vitro rumen fermentation parameters including pH, ammonia-N level, volatile fatty acid concentration, estimated degradation and gas In Vitro Fermentation Characteristics of Camelina Meal Comparison with Soybean Meal

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亚麻荠粕与豆粕体外发酵特性的比较

豆粕作为一种极具吸引力的植物性蛋白质来源，虽然价格昂贵，但已广泛应用于家畜营养中。在反刍动物中，成本不与人类或单胃动物竞争，鼓励寻找替代蛋白质来源来取代豆粕(Haddad, 2006;Alves等，2016;Florou-Paneri et al.， 2014)。在过去的几十年里，由于其高质量的蛋白质和寻找更便宜的资源，对亚麻荠种子的需求有所增加(Russo等人，2017)。与大豆相比，亚麻荠营养需求低，抗病虫害能力强(HalmemiesBeauchet-Filleau et al.， 2018)。Camelina meal (CM)是Camelina oil extraction的副产品，尽管其抗营养因子高于豆粕(Sizmaz et al.， 2016;Russo等人，2017)。然而，CM被认为是可以接受的(Waraich et al.， 2013)。牲畜日粮中的CM含有硫代葡萄糖苷、植酸、辛酸和缩合单宁。特别是硫代葡萄糖苷是抗营养因子;扰乱甲状腺活动，减少采食量(Paula et al.， 2019)。因此，由于硫代葡萄糖苷的存在，2002年欧盟指令禁止在牲畜口粮中使用苜蓿。然而，经过多次研究，2008年欧盟指令允许在饲料中使用苜蓿及其衍生物(Colombini et al.， 2014)。因为反刍动物对硫代葡萄糖苷的耐受性比单胃动物强;这也是将它们放回野外的一个原因(Vincent et al.， 1988)。我们推测亚麻荠粉可能具有与豆粕相似的发酵特性。因此，本研究拟对亚麻荠粕与豆粕体外瘤胃发酵的pH、氨氮水平、挥发性脂肪酸浓度、估计降解率及气体等参数进行比较研究

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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Livestock Studies

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