Rumen degradation ratios, available protein, and structural and non-structural carbohydrates: Comparison of frost-damaged wheat with normal wheat

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1 SHORT COMMUNICATION Rumen degradation ratios, available protein, and structural and non-structural carbohydrates: Comparison of frost-damaged wheat with normal wheat Peiqiang Yu and Vern Racz Department of Animal and Poultry Science, University of Saskatchewan, 51 Campus Drive, Saskatoon, Saskatchewan, Canada S7N 5A8 ( Received 10 February 2007, accepted 7 May Yu, P. and Racz, V Rumen degradation ratios, available protein, and structural and non-structural carbohydrates: Comparison of frost-damaged wheat with normal wheat. Can. J. Anim. Sci. 87: In this study, rumen degradation ratios and characteristics of estimated structural carbohydrates (SC), non-structural carbohydrate (starch: ST), and crude protein (CP) in the frost-damaged wheat were determined in dairy cows, using Tamminga s Rumen Degradation Ratio System. The rumen degradation ratios were compared with the optimum ratio range. Measured ruminal degradation characteristics were soluble fraction (S: ST and CP), undegradable fraction (U: SC and CP), lag time (T0: SC and CP), and rate of degradation (Kd: SC, ST, and CP) of the insoluble but degradable fraction (D: SC, ST, and CP). The results for the S, U, and D fractions and for T0 and Kd were used to calculate the subsequent parameters of the rumen degradation ratios. The overall test weight losses of the frost-damaged wheat were around 24%. The measured characteristics showed significant (P < 0.05) differences between the normal and frostdamaged wheat: (1) rumen available insoluble N (EN), SC (ESC), and ST (EST) were 14 vs. 11 (P < 0.05), 133 vs. 254 (P < 0.05), and 441 vs. 326 g kg 1 DM (P < 0.05), respectively, for the normal and frost-damaged wheat; (2) rumen available soluble N (SN), SC (SSC), and ST (SST) were 3 vs. 6 (P < 0.05), 0 vs. 0, and 86 vs. 84 g kg 1 DM (P > 0.05), respectively; and (3) total rumen available N (FN), SC (FSC) and ST (FST) were 17 vs. 17 (P > 0.05), 139 vs. 254 (P < 0.05), and 527 vs. 410 g kg 1 DM (P < 0.05), respectively. Degradation ratios were calculated based on the measured characteristics. The ratio between rumen available insoluble N and carbohydrates (EN/ECHO = 18 vs. 24 g kg 1, P < 0.05) was significantly lower for the frost-damaged than for the normal wheat. The frost-damaged wheat had numerically higher rumen available soluble N/carbohydrate ratio (SN/SCHO = 89 vs. 35 g kg 1, P > 0.05) and same total rumen available N/carbohydrate ratio (FN/FCHO = 25 vs. 25 g kg 1 ) than the normal wheat. These results indicated that the normal and frost-damaged wheat differed in degradation characteristics; however, both exhibited a rumen fermentation ratio FN/FCHO within the optimal range (25 to 33 g N kg 1 CHO). Key words: Optimal rumen fermentation, degradation ratio, frost-damaged wheat Yu, P. et Racz, V Ratios de dégradation des protéines assimilables et des glucides structuraux et non structuraux dans le rumen : comparaison du blé endommagé par le gel et du blé normal. Can. J. Anim. Sci. 87: Dans le cadre de cette étude, les auteurs ont établi le ratio et les propriétés de dégradation dans le rumen des glucides structuraux (GS), des glucides non structuraux (amidon; AM) et des protéines brutes (PB) du blé endommagé par le gel chez la vache laitière. À cette fin, ils ont recouru au Système d évaluation du ratio de dégradation dans le rumen de Tamminga et ont comparé les ratios de dégradation à la fourchette de valeurs optimale. Les propriétés de dégradation dans le rumen mesurées étaient les suivantes : fraction soluble (S : AM et PB), fraction non dégradable (N : GS et PB), décalage (T0 : GS et PB) et rapidité de la dégradation (Kd : GS, AM et PB) de la fraction insoluble mais dégradable (D : GS, AM et BP). Les auteurs ont utilisé les résultats des fractions S, N et D à T0 et à Kd pour établir les paramètres des ratios de dégradation dans le rumen. Le blé endommagé par le gel connaît une diminution globale de son poids spécifique d environ 24 %. Les propriétés mesurées varient sensiblement (P < 0,05) entre le blé normal et celui abîmé par le froid : 1) la proportion de N, de GS et de AM insolubles disponibles dans le rumen du blé ordinaire et du blé endommagé par le gel s établissait respectivement à 14 c. 11 (P < 0,05), à 133 c. 254 (P < 0,05) et à 441 c. 326 g par kg de matière sèche (P < 0,05); 2) la proportion de N, de GS et de AM solubles disponibles dans le rumen se situait respectivement à 3 c. 6 (P < 0,05), Abbreviations: ADF, acid detergent fiber; CHO, carbohydrates; ECHO, insoluble rumen available carbohydrates; CP, crude proteins; D, slowly degradable fraction; EN, insoluble rumen available N; ESC, insoluble rumen available structural CHO; EST, insoluble rumen available non-structural CHO; FCHO, total rumen available CHO; FN, total rumen available N; FSC, total rumen available structural CHO; FST, insoluble rumen available non-structural CHO; Kd, degradation rate; NDF, neutral detergent fiber; NPN, non-protein nitrogen; P D, potentially degradable insoluble CP, starch or SC; S, soluble fraction; SC, structural carbohydrates; SCHO, soluble rumen CHO; SN, soluble rumen N; SSC, soluble rumen structural CHO; SST, soluble non-structural CHO; ST, starch; T0, lag time; FN/FCHO, ratio between total available N and total available CHO; U, undegradable fraction; SN/SCHO, ratio between total soluble N and soluble CHO; EN/ECHO, ratio between total insoluble N and insoluble CHO 449

2 450 CANADIAN JOURNAL OF ANIMAL SCIENCE à 0 c. 0, et à 86 c. 84 g par kg de matière sèche (P >0,05); et 3) la quantité totale de N, de GS et de AM disponibles dans le rumen se chiffrait respectivement à 17 c. 17 (P > 0,05), à 139 c. 254 (P < 0,05) et à 527 c. 410 g par kg de matière sèche (P < 0,05). Les ratios de dégradation ont été calculés d après les résultats obtenus pour les propriétés de la dégradation. Le ratio entre la quantité de N et celle de glucides insolubles disponibles dans le rumen (18 c. 24 g par kg, P < 0,05) était sensiblement plus faible chez le blé endommagé par le froid que chez le blé normal. Le blé abîmé par le gel contenait un ratio N/glucides solubles disponibles dans le rumen numériquement plus élevé (89 c. 35 g par kg, P > 0,05) et le même ratio N/glucides totaux disponibles dans le rumen (25 c. 25 g par kg) que le blé ordinaire. Ces résultats indiquent que les propriétés de dégradation du blé endommagé par le froid et du blé ordinaire diffèrent. Néanmoins, le ratio de fermentation des N/glucides totaux disponibles dans le rumen se situe dans la fourchette de valeurs optimale (de 25 à 33 g de N par kg de glucides) dans les deux cas. Mots clés: Fermentation optimale dans le rumen, ratio de dégradation, blé endommagé par le gel In western Canada, wheat (Triticum aestivum L.) is the primary product for export and is a main ingredient of foods for human consumption. The AC Barrie wheat is the most common and important cultivar for export and is well adapted to soil and climatic conditions in western Canada. Wheat has an attractive energy and protein content. It is high in starch (up to 60%). In cattle, wheat usually has a high degradation rate [19% h 1 ; National Research Council (NRC) 2001] and a high effective degradability (>700 g kg 1 DM; Yu et al. 2006). This may result in digestive disorders, bloat or acidosis when feeding wheat-based concentrate diets. In 2004, more than 50% of wheat was frost-damaged during late maturation, rendering millions of tonnes of wheat unsuitable for human consumption. The frost changes the nutritive value of wheat. There is a need for the feed, crop, and livestock industries to systematically assess the nutritive value of such frost-damaged wheat, not only detailed chemical characterization, but also digestive utilization in animals. Tabular values (NRC 2001) for wheat listed regardless of frost-damage are inappropriate. So far, little research has been conducted to systematically determine the magnitude of the differences in the digestive utilization of each component [e.g., structural carbohydrates (CHO), non-structural CHO, and proteins] and degradation ratio (e.g., EN/ECHO and FN/FCHO) between the frost-damaged and the normal wheat. As we know, each component of a feed has its own rumen degradation characteristics. Rumen availability of each component is important because microbial protein synthesis in the rumen is highly related to the availability of each feed component in the rumen (Tamminga et al. 1994). In a feed formulation model such as the Dutch Protein Evaluation System (DVE/OEB-system; DVE = total truly digested proteins in the small intestine; OEB = degraded protein balance; Tamminga et al. 1990, 1994), the degradation ratios (e.g., FN/FCHO) are used to optimize the composition of dairy diets. Unfortunately, few researchers reported such crucial data when they studied rumen degradation characteristics of a feed. The objectives of this research project were to use the degradation ratio system (Tamminga et al. 1990) to determine total rumen available soluble and insoluble structural CHO, non-structural CHO, and proteins, as well as their degradation ratios. These ratios included (1) the ratio between total available N and total available CHO (FN/FCHO), (2) the ratio between total soluble N and total soluble CHO (SN/SCHO), and (3) the ratio between total insoluble N and total insoluble CHO (EN/ECHO), which were compared with the reported optimal ratio, which is ~25 to 33 g kg 1 FN/FCHO (Czerkawski 1986; Tamminga et al. 1990). MATERIALS AND METHODS Frost-damaged and normal wheat (cv. AC Barrie, three types) samples were provided by Prairie Feed Resource Center and the Crop Development Center, University of Saskatchewan, respectively. Frost-damaged cereal grains are classified according to their weight loss into three categories: (1) Damaged (weight losses < 10%), (2) Highly Damaged (weight losses 10% but < 20%), and (3) Severely Damaged (weight losses 20%) (Yu et al. 2006). Two Holstein-Friesian dry cows fitted with rumen cannulas with an internal diameter of 10 cm were housed at the dairy experimental station at the University of Saskatchewan (Saskatoon, Canada). Each cow received approximately 15 kg d 1 TMR, consisting of 27.5% pelleted concentrate, 55% barley silage, 12.5% alfalfa hay, and 5% dehydrated pelleted alfalfa on a dry matter basis according to dairy cow maintenance requirement (NRC 2001). The animals used in the experiment were cared for in accordance with the guidelines in the Canadian Council on Animal Care (1993). Ruminal degradation characteristics were determined using the standard in situ method (McKinnon et al. 1995). Original samples and in situ rumen residues were ground to pass a 1 mm screen. Dry matter [Association of Official Analytical Chemists (AOAC official method )], ash (AOAC official method ), crude fat (AOAC official method ), and crude protein (AOAC official method ) concentrations were determined according to the procedure of AOAC (1990). The starch was analyzed using the Megazyme Total Starch Assay Kit (Megazyme International Ireland Ltd., Ireland). The acid detergent fiber (ADF), neutral detergent fiber (NDF), and acid detergent lignin were analyzed according to the procedures of Van Soest et al. (1991). The NDF was determined without sodium sulfite (Van Soest et al. 1991). The acid detergent insoluble N (ADIN) and neutral detergent insoluble N (NDIN) were determined according to the procedures of Licitra et al. (1996). The non-protein N (NPN) concentration was obtained by precipitating of true protein in the filtrate with trichloroacetic acid (TCA, final concentration 10%) and determined as the difference between total N and

3 YU AND RACZ RUMEN DEGRADATION RATIOS OF NORMAL AND FROST-DAMAGED WHEAT 451 the N content of the residue after filtration (Licitra et al. 1996). The rumen degradation characteristics described by the first order kinetics degradation model (Ørskov and McDonald 1979; Tamminga et al. 1990, 1994) were the soluble fraction (S), undegradable fraction (U), insoluble fraction (D), degradation rate (Kd, % h 1 ), and lag time (T0, h). The results were calculated using the NLIN (non linear) procedure of the SAS Institute, Inc. (2003) by the following first order kinetics equations: Estimated structural carbohydrate SC: R(t) = U + (100 - U) x e-kd x (t - T0) Non-structural carbohydrates ST: R(t) = (100 S) x e -Kd x t Crude protein CP: R(t) = U + (100 - S - U) x e-kd x (t - T0) where R(t) = residue (%) of the amount of incubated material after time t (h) of rumen incubation. The rumen degradation ratios can be expressed in part by the FN/FCHO, EN/ECHO, and SN/SCHO ratios (the abbreviations used here are those originally used in the degradation ratio system; Tamminga et al. 1990). The rumen degradation ratios were calculated by the following the formulas: (1) EN/ECHO (g kg 1 ) = Insoluble rumen available N / Insoluble rumen available CHO (2) SN/SCHO (g kg 1 ) = Soluble rumen N / Soluble rumen CHO (3) FN/FCHO (g kg 1 ) = Total rumen available N / Total rumen available CHO (4) The EN, ECHO, SN, SCHO, FN, and FCHO were calculated as followed: Insoluble rumen available carbohydrates (ECHO) and insoluble rumen available N (EN) EN (g kg 1 DM) = N (g kg 1 DM) D% [Kd / (Kd + Kp)] where Kp is assumed to be 6.0% h 1. ECHO (g kg 1 DM) = ESC + EST (g kg -1 DM), where ESC (g kg -1 DM) = SC (g kg -1 DM) D% (100 - Kp T0) [Kd / (Kd + Kp)], where T0 is h, and Kp is assumed to be 2.5% h 1. EST (g kg 1 DM) = ST (g kg 1 DM) D% [Kd / (Kd + Kp)] where Kp is assumed to be 6.0% h 1. (5) Soluble rumen carbohydrates (SCHO) and soluble rumen N (SN): SCHO (g kg 1 DM) = SSC + SST (g kg 1 DM), where SSC (g kg 1 DM) = 0 ; (2) SST (g kg 1 DM) = ST (g kg 1 DM) S% SN (g kg 1 DM) = N (g kg 1 DM) S%. (6) Total rumen available carbohydrates (FCHO) and total rumen available N (FN): FCHO (g kg 1 DM) = FSC + FST (g kg 1 DM), where FSC (g kg 1 DM) = SC (g kg 1 DM) {D% [Kd / (Kd + Kp)]} where, Kp is assumed to be 2.5% h 1 FST (g kg 1 DM) = ST (g kg 1 DM) [S% + D% Kd / (Kd + Kp)] where, Kp is assumed to be 6.0% h 1. FN (g kg 1 DM) = N (g kg 1 DM) {S% + D% [Kd / (Kd + Kp)]} where Kp is assumed to be 6.0% h 1. Statistical analyses were performed in SAS (SAS Institute, Inc. 2003) using Proc Mixed. The model used for the analysis was: Y = µ + Run + Feed + error, where: Y is an observation of the dependent variable; µ is the population mean for the each variable; Run is the repetition of in situ animal trial (random effect); Feed is the normal and frost damaged wheat (fixed effect), and error is the random error associated with the observation. Treatment comparisons were done using the Fisher Protected LSD test. Significance was declared at P < RESULTS AND DISCUSSION The Magnitude of Changes in Chemical Compositions by Frost Damage Detailed chemical compositions of the normal and the frostdamaged wheat are shown in Table 1. The frost-damaged wheat contained higher (P < 0.05) crude fat, lower (P < 0.05) starch, similar (P > 0.05) CP but lower (P < 0.05) NPN, two times higher (P < 0.05) ADF, NDF, and lignin, three times higher (P < 0.05) acid detergent insoluble crude protein and 1.4 times higher (P < 0.05) neutral detergent insoluble crude protein concentrations than the normal wheat. In general, the chemical composition of the normal standard wheat in this study was close to tabular values in NRC (2001). However, the chemical composition of the frostdamaged wheat (Table 1) is highly different from the tabular values in NRC (2001). Therefore, tabular values (NRC 2001) for wheat listed regardless of frost damage are inappropriate. Although the total CP content was similar, the CP

4 452 CANADIAN JOURNAL OF ANIMAL SCIENCE Table 1. Chemical composition of the normal and the frost-damaged wheat Normal Damaged SEM Chemical composition DM (g kg 1 ) Ash (g kg 1 DM) OM (g kg 1 DM) Crude Fat (g kg 1 DM) 18.8b 26.7a 1.1 CP (g kg 1 DM) Starch (g kg 1 DM) 615.9a 472.9b 19.3 ADF (g kg 1 DM) 24.4b 55.2a 2.4 NDF (g kg 1 DM) 109.0b 224.9a 8.0 Lignin (g kg 1 DM) 7.7b 16.2a 0.5 Lignin (g kg 1 NDF) NPN (g kg 1 SCP) 931.7a 634.9b 59.8 NPN (g kg 1 DM) ADICP (g kg 1 CP) 8.1b 27.6a 0.8 ADICP (g kg 1 DM) 1.3b 4.4a 0.2 NDICP (g kg 1 CP) NDICP (g kg 1 DM) Bushel weights (DM) kg 1 Bushel Overall test weight losses (%, DM) z 24 z Overall test weight losses (%, DM) = 100 (Normal standard wheat weight Frost-damaged wheat weight)/ Normal standard wheat weight. a, b Means with the same letter in the same row are not significantly different (P > 0.05); SEM = standard error of mean. subfractions were highly different, such as SCP and NPN contents on a CP basis. The overall test weight losses of the frost-damaged wheat were 24%. The Magnitude of Changes in Rumen Digestive Characteristics in Frost-damaged Wheat The effects of frost damage on rumen degradation kinetics and characteristics of protein, non-structural CHO (ST), and estimated structural CHO (SC) are presented in Table 2. The frost-damage wheat had higher fractions (P < 0.05) of S (263 vs. 122 g kg 1 CP), U (125 vs. 0 g kg 1 CP), and total available soluble N (SN: 6 vs. 3 g kg 1 DM) and lower (P < 0.05) fractions of D (612 vs. 878 g kg 1 CP) and total available insoluble N (11 vs. 14 g kg 1 DM) than the normal wheat samples. No significant differences were found on T0, Kd, and total available N (FN) between the normal and frost-damaged wheat. The normal wheat degradation characteristics were similar to the tabular values in NRC (2001). The frost-damaged wheat tended to be higher (P < 0.10) in Kd of ST (45.11 vs % h 1 ), lower (P < 0.05) in rumen available insoluble ST (EST: 326 vs. 441 g kg 1 DM), and total rumen available ST (FST: 410 vs. 527 g kg 1 DM). There was no difference in rumen available soluble ST (SST: average 85 g kg 1 DM). The frost-damaged wheat tended to contain higher potentially degradable SC (P D : 297 vs. 180 g kg 1 DM, P < 0.10), rumen available insoluble SC (ESC: 254 vs. 133 g kg 1 DM, P < 0.05) and total rumen available SC (FSC: 254 vs. 139 g kg 1 DM). The D, U, Kd, and T0 were similar (P > 0.05). The results showed that the normal and frost-damaged wheat had different degradation kinetics of protein, ST and SC. No previously published results have been found on the degradation kinetics of structural and non-structural carbohydrates in frost-damaged wheat. Optimization of Rumen Degradation Ratios The ratios of total rumen available N/total rumen available CHO (FN/FCHO), soluble rumen N/soluble rumen CHO (SN/SCHO), and insoluble rumen available N/insoluble rumen available CHO (EN/ECHO) in normal and the frostdamaged wheat are presented in Table 2. The frost-damaged wheat had a lower (P < 0.05) EN/ECHO ratio (18 vs. 24 g kg 1 ) than the normal wheat. However, there was no significant difference among the two wheat samples for the SN/SCHO (average 65 g kg 1 ) and FN/FCHO (average 25 g kg 1 ) ratios. In dairy cows, for optimum microbial protein synthesis, the ratio of total rumen available protein to total rumen available CHO (FN/FCHO) is critical. Czerkawski (1986) reported that around 25 g N kg 1 rumen available CHO should be appropriate and sufficient for achieving optimum microbial growth. Tamminga et al. (1990) reported that the optimum ratio of available protein to CHO is approximately 1:5, which correspond to approximately 32 g N kg 1 CHO [(1000 g CP/6.25)/5 kg CHO)]. Not only the ratio of available protein to available CHO must be optimal, but degradation of proteins and CHO should also be synchronized in order to achieve efficient microbial growth and to minimize N loss in the rumen. This could be expressed in part by FN/FCHO, EN/ECHO, and SN/SCHO degradation ratios (Tamminga et al. 1990). The present results showed that the ratio of total available rumen N and total available rumen CHO in both the normal and frost-damaged wheat was in the optimal range (25~32 g kg 1 FN/FCHO). The ratio of soluble available N to soluble CHO ratio was numerically higher in the frost-damaged wheat. In conclusion, the frost damage changed the chemical composition and the digestive characteristics of proteins and structural and non-structural CHO, and changed the degradation ratios. The normal and frost-damaged wheat had sig-

5 YU AND RACZ RUMEN DEGRADATION RATIOS OF NORMAL AND FROST-DAMAGED WHEAT 453 Table 2. Rumen degradation ratios and degradation kinetics of crude protein (CP), non-structural carbohydrates (ST), and estimated structural carbohydrates (SC) z for normal and frost-damaged wheat Crude Protein S D U T0 Kd P y D EN x SN w FN v (g kg 1 CP) (g kg 1 CP) (g kg 1 CP) (h) (% h 1 ) (g kg 1 DM) (g kg 1 DM) (g kg 1 DM) (g kg 1 DM) Normal 122b 878a 0b a 13.6a 3.0b 16.6 Damaged 263a 612b 125a b 10.5b 6.1a 16.5 SEM P value Non-structural S D Kd P y D EST t SST s FST r carbohydrates (ST) (g kg 1 ST) (g kg 1 ST) u u (% h 1 ) (g kg 1 DM) (g kg 1 DM) (g kg 1 DM) (g kg 1 DM) Normal a 440.6a a Damaged b 325.8b b SEM P value Structural D U T0 Kd P y D ESC p FSC n carbohydrates (SC) q (g kg 1 ) (g kg 1 ) (h) (% h 1 ) (g kg 1 DM) (g kg 1 DM) o (g kg 1 DM) Normal b 138.5b Damaged a 253.7a SEM P value Rumen degradation ratios FN/FCHO m SN/SCHO l EN/ECHO k (g kg 1 ) (g kg 1 ) (g kg 1 ) Normal a Damaged b SEM P value z The degradation models for CP: R(t) = U + (100 S U) e kd (t-t0) ; for NSC (ST): R(t) = (100 S) e kd t ; and for SC: R(t) = U + (100 U) e kd (t T0), where R(t) (%) = residue at time t (h), S is the rapidly degradable fraction (%), D is the slowly degradable fraction, U is the undegradable fraction (%), Kd is the rate of degradation (% h 1 ), and no lag time (T0 = 0). y P D, potentially degradable insoluble CP, calculated as: P D (g kg 1 DM) = CP (g kg 1 DM) D%, where, D% = 100-S % U%; potentially degradable insoluble ST, calculated as: P D (g kg 1 DM) = ST (g kg 1 DM) D%; and potentially degradable (insoluble) SC, calculated as: P D (g kg 1 DM) = SC (g kg 1 DM) D%. x EN = rumen available insoluble N. w SN = rumen available soluble N. v FN = total rumen available N. u Assuming undegradable fraction U = 0 and no lag time (T0 = 0) in the model of non-structural carbohydrates (ST) degradation. t EST = rumen available insoluble ST, calculated as: EST = ST D% Kd/(Kd + Kp), where, EST and ST are expressed in g kg 1 DM, assuming passage rate of ST Kp = 6% h 1. s SST = rumen available soluble ST, calculated as: SST = ST S%, where SST and ST in g kg 1 DM. r FST = total rumen available ST, calculated as: FST = ST [S% + D% Kd / (Kd + Kp)], where FST and ST in g kg 1 DM, and Kp = 6% h 1. q Assuming soluble fraction S = 0 in the model of structural carbohydrates (SC) degradation. p ESC = rumen available insoluble estimated SC, calculated as: ESC = [(SC D%) (SC D% Kp T0)] Kd/(Kd + Kp) = SC D (100 Kp T0) Kd/(Kd + Kp), where ESC and SC in g kg 1 DM, assuming passage rate of cell walls Kp 2.5% h 1. o SSC = 0 in the degradation ratio system. n FSC = total rumen available estimated SC, calculated as FSC = SC D% Kd / (Kd + Kp), where FSC and SC in g kg 1 DM, assuming Kp = 2.5%/h. m FN/FCHO, ratio between total available N and total available CHO, where FCHO = FSC + FST. l SN/SCHO, ratio between total soluble N and soluble CHO, where SCHO = SSC + SST (where SSC = 0). k EN/ECHO, ratio between total insoluble N and insoluble CHO, where ECHO = ESC + EST. Means with the same letter in the same row are not significantly different (P > 0.05); SEM = standard error of mean. nificantly different EN/ECHO ratio, but similar SN/SCHO and FN/FCHO ratios. The results indicated that although the normal and frost-damaged wheat differed in degradation characteristics, both exhibited a rumen fermentation FN/FCHO ratio in the optimal range of 25 to 33 g N kg 1 CHO. This research was supported by Agricultural Development Fund (ADF). We are grateful to Pierre Hucl (CDC, University of Saskatchewan) for providing AC Barrie wheat sample, John McKinnon, and David Christensen (University of Saskatchewan) for support, and Lisa White for chemical analysis. Association of Official Analytical Chemists Official methods of analysis. 15th ed. AOAC, Arlington, VA. Canadian Council on Animal Care Guide to the care and use of experimental animals. Vol 1, 2nd ed. CCAC, Ottawa, ON. Czerkawski, J. W An introduction to rumen studies. Pergamon Press, Oxford, UK. pp Licitra, G., Hernandez, T. M. and van Soest, P. J

6 454 CANADIAN JOURNAL OF ANIMAL SCIENCE Standardization of procedures for nitrogen fractionation of ruminant feeds. Anim. Feed Sci. Technol. 57: McKinnon, J. J., Olubobokun, J. A., Mustafa, A., Cohen, R. D. H. and Christensen, D. A Influence of dry heat treatment of canola meal on site and extent of nutrient disappearance in ruminants. Anim. Feed Sci. Technol. 56: National Research Council Nutrient requirements of dairy cattle. 7th ed. National Research Council, National Academy Press, Washington, DC. Ørskov, E. R. and McDonald, I The estimation of protein degradability in the rumen from incubation measurements weighted according to the rate of passage. J. Agric. Sci. (Camb.) 92: SAS Institute, Inc User s guide: Statistics. Version 9 ed. SAS Institute, Inc, Cary, NC. Tamminga, S, van Vuuren, A. M., van der Koelen, C. J., Ketelaar, R. S. and van der Togt, P. L Ruminal behavior of structural carbohydrates, non-structural carbohydrates and crude protein from concentrate ingredients in dairy cows. Neth. J. Agric. Sci. 38: Tamminga, S., Van Straalen, W. M., Subnel, A. P. J., Meijer, R. G. M., Steg, A., Wever, C. J. G. and Block, M. C The Dutch Protein Evaluation System: the DVE/OEB-system. Livestock Prod. Sci. 40: Van Soest, P. J., Robertson, J. B. and Lewis, B. A Methods for dietary fiber, neutral detergent fiber and nonstarch polysaccharides in relation to animal nutrition. J. Dairy Sci. 74: Yu, P., Racz, V., White, L., McKinnon, J. J. and Christensen, D. A Nutritive evaluation of different types of frost damaged wheat for ruminants: I. Chemical characterization, II. Energy values, III. Protein and carbohydrate subfractions, IV. Rumen degradation kinetics, and V. Modeling nutrient supply. J. Anim. Sci. 84 (Suppl. 1): 367.

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