Production of Rumen-Protected Essential Amino Acids with Chemical Technique

Mitra Mazinani¹, Abas Ali Naserian^2*, Brian Rude³, Reza Valizadeh²   and Abdolmansur Tahmasbi²

¹Student of Ruminant Nutrition, Ferdowsi University of Mashhad, Mashhad, Iran

²Department of Animal Sciences, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran

³Department of Animal and Dairy Sciences, Faculty of Agriculture, Mississippi State University, USA

Corresponding Author E-mail: naserian@um.ac.ir.

DOI : http://dx.doi.org/10.13005/bbra/2795

ABSTRACT: In this experiment, essential amino acid (Methionine) and two chemical compound, were used to make ligands that produce pH-sensitive amino acids that are stable in the rumen and absorbable in the post rumen part of the digestive tract. The treatments were made with heat and steer, reflux and ultrasound reaction at different times, temperatures and solvents to make new bonds and pH-sensitive amino acid ligands. During the first 8 hours of incubation (rumen phase) 55.42% of RPMet1 was released, during the 2 hours (abomasum phase) 91.00% of the compound had been released and during the final hours up to 35h (intestine phase) 93.21% had been released and 6.79% of this product was stable. About the RPMet2 figure shown that in first 8 hours of incubation (rumen phase) 49.25% of RPMet1 was released, in next 2 hours (abomasum phase) 87.93% of the compound was released and in the final hours up to 35h (intestine phase) 94.05% was released and 5.95% of this product was stable. Result shows that this chemical method increased retention time in rumen and the bond is reversible in lower pHs, similar to the abomasum.

KEYWORDS: Essential Amino Acids; Methionine; Rumen Protected

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