Methods to improve the fraction of nondegradable protein in the rumen: A review

• Paredes-Díaz, David ^[1] ; Manríquez-Núñez, O. Maritza ^[1] ; Montaño-Gómez, Martin F. ^[1] ; Ávila-Castañeda, Daniela ^[2] ; Ramírez-Bribiesca, J. Efrén ^[2]
  1. [1] Universidad Autónoma de Baja California

     Universidad Autónoma de Baja California

     México

     
  2. [2] Colegio de Postgraduados

     Colegio de Postgraduados

     México

     
• Localización: Agro Productividad, ISSN-e 2594-0252, Vol. 17, Nº. 9, 2024 (Ejemplar dedicado a: Septiembre), págs. 101-107
• Idioma: inglés
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• Resumen

  • Objective: To investigate methods to reduce dietary protein degradability at the ruminal level and to analyze their effects on ruminal fermentation based on the analysis of available literature.Design/methodology/approach: The protection of dietary protein leads to a lower degradation at the ruminal level and an increase in the supply and utilization of amino acids.Limitations of the study/implications: The efficacy of the processing method depends on the ingredients used in the diet.Conclusions: The use of physical, chemical, or combination treatments is justified on raw materials with high protein value and degradability; these efficiently protect the protein from ruminal degradation and provide a better supply to the small intestine.