Protected Proteins in Ruminant Nutrition. In Vitro Evaluation of Casein Derivatives

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Abstract
Chemical treatment of proteins in feeds can, by crosslinking protein chains or other chemical effects, decrease their solubility and microbial degradation in the rumen. A need exists to modify proteins systematically under well-defined conditions with inexpensive reagents and to evaluate the treated products nutritionally for possible beneficial effects on wool growth and quality as well as production of meat and milk. As a first step toward this goal we evaluated many derivatives of casein treated at pH 9–10 with various acylating and alkylating agents. Initial tests indicate that all treatments decreased protein digestion by rumen microorganisms. Potentially crosslinking reagents are usually more effective than similar ones that cannot crosslink. A few treatments gave ruminal protection that approached or exceeded that obtained with formaldehyde. This result shows that systematic evaluation of ruminai in vitro digestibility of protein derivatives may disclose new products deserving tests of postruminal digestibility and practical nutritive value.