Estimation of relationship between in situ and in vitro rumen protein degradability of extruded full fat soybean

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dc.contributor.authorTunç, Arzu Erol
dc.contributor.authorCufadar, Yusuf
dc.contributor.authorYaman, Sema
dc.date.accessioned2020-03-26T19:33:06Z
dc.date.available2020-03-26T19:33:06Z
dc.date.issued2017
dc.departmentSelçuk Üniversitesi, Ziraat Fakültesi, Zootekni Bölümüen_US
dc.description.abstractThe objectives of this study were to estimate the protein degradability of extruded full fat soybean (ESB) by in situ (nylon bag) and in vitro enzymatic method and to develop an equation in order predict in situ degradability from in vitro values. In the study enzymatic technique; hydrolysis after 1 h (INV1) and after 24 h (INV24) by a purified protease extracted from Streptomyces griseus in a borate-phosphate buffer at pH 8 was used as in vitro method. Relationship between in situ effective protein degradability (INSE) and in vitro degradability after 1 and 24 hours incubations (INV1 and INV24) were determined. In situ protein degradability was measured at 0, 2, 4, 8, 16, 24, and 48 and at 72 h incubations in the rumen of 3 Holstein cows. In the study INSE, INV1 and INV24 were determined as 58.05, 20.24 and 41.46% respectively. Despite there were differences between in situ and in vitro protein degradability values, correlation coefficients between in situ and in vitro protein degradability of ESB were high and regression equations for estimation of in situ from in vitro were found significant. As conclusion in vitro enzymatic protein degradability (INV1 and INV24) can be used for estimation of in situ effective protein degradability of extruded full fat soybean.en_US
dc.identifier.citationTunç, A. E., Cufadar, Y., Yaman, S. (2017). Estimation of Relationship Between In Situ and In Vitro Rumen Protein Degradability of Extruded Full Fat Soybean. Turkish Journal of Agriculture - Food Science and Technology, 5(10), 1237-1242.
dc.identifier.endpage1242en_US
dc.identifier.issn2148-127Xen_US
dc.identifier.issn2148-127Xen_US
dc.identifier.issue10en_US
dc.identifier.startpage1237en_US
dc.identifier.urihttp://www.trdizin.gov.tr/publication/paper/detail/TWpjMk5UTXlNZz09
dc.identifier.urihttps://hdl.handle.net/20.500.12395/34641
dc.identifier.volume5en_US
dc.indekslendigikaynakTR-Dizinen_US
dc.institutionauthorCufadar, Yusuf
dc.language.isoenen_US
dc.relation.ispartofTurkish Journal of Agriculture - Food Science and Technologyen_US
dc.relation.publicationcategoryMakale - Ulusal Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectIn situen_US
dc.subjectIn vitroen_US
dc.subjectEnzymatic methoden_US
dc.subjectStreptomyces griseusen_US
dc.subjectProtein degradabilityen_US
dc.titleEstimation of relationship between in situ and in vitro rumen protein degradability of extruded full fat soybeanen_US
dc.typeArticleen_US

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