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  • Title: Ruminal undegradability of blood meal and effects of blood meal on ruminal and postruminal digestion in steers consuming vegetative orchardgrass hay.
    Author: Rangngang MB, Nelson ML, Parish SM.
    Journal: J Anim Sci; 1997 Oct; 75(10):2788-95. PubMed ID: 9331885.
    Abstract:
    Four crossbred steers (360 +/- 3 kg) cannulated at the rumen and duodenum were used in a 4 x 4 Latin square design to examine the effects of supplemental blood meal (BM) on voluntary intake, digesta kinetics, ruminal fermentation, site and extent of digestion, and bacterial protein synthesis in steers fed vegetative orchardgrass hay (Dactylis glomerata L.). The levels of BM supplementation were 0, .07, .13, and .20 kg/d. Voluntary intake of OM (8.35 kg/d) was not significantly affected by BM supplementation. No significant effects of BM supplementation were detected for OM flow to the duodenum or digestion in the rumen or lower tract. However, total tract OM digestibility decreased 2.2 percentage units at .20 kg/d of BM intake (lower with vs without BM; P < .10). Total N intake and flow to the duodenum linearly increased (P < .10) with increasing BM level from 251 to 277 g/d and from 158 to 199 g/d, respectively. Ammonia N and bacterial N flows to the duodenum were not affected (P > .10) by BM supplementation. As a result, nonammonia N flow to the duodenum increased linearly (P < .10) with increasing BM supplementation. Ruminal escape N from BM was 83.5, 85.3, and 87.2% for .07, .13, and .20 kg/d of BM, respectively. Apparent bacterial efficiency and true bacterial efficiency were not affected (P > .10) by BM supplementation. Total amino acid and total essential amino acid flows to the duodenum were increased (P < .10) by dietary inclusion of BM. Duodenal flows of all essential amino acids except lysine and valine and of all nonessential amino acids except alanine and proline were increased (P < .10) by BM inclusion in the diet. In summary, supplementation with BM increased ruminal escape N and duodenal flows of total and most essential amino acids.
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