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NITROGEN SOURCES AND ROUGHAGEIN RUMINANT NUTRITIONJ.H.B. RoyNational <strong>Institute</strong> for <strong>Research</strong> in DairyingShinfield, Reading, Berks, United KingdomABSTRACTRuminants have the ability to utilize roughage by microbial fermentation toproduce valuable animal protein, provided the nutrient requirements of the microorganismsare fulfilled. Poor quality roughages must be supplemented withnitrogen if microbial protein synthesis is to be adequate for maintenance of liveweight, but preformed amino acids are not required. For growth and milkproduction, supplementing roughage with additional fermentable carbohydrate andfurther nitrogen is necessary. Basic research allows prediction of amounts andsources of nitrogen for particular productive purposes, preventing wastage ofprotein and the possibility of toxicity arising from excessive amounts of nonproteinnitrogen, e.g. urea, in the ration. More detailed knowledge is requiredof how microbial protein yield can be improved and how nitrogen can be conservedin the body. Adequate indigenous field trials are needed.KEYWORDS: Roughage; nitrogen; ruminant; energy; digestion; degradability;recycling; requirement; protein; urea.ROUGHAGEThe term roughage has never been defined precisely and adequately. Duringthe growth of plants, large amounts of structural cell-wall material in the formof cellulose and hemicellulose are laid down, and as the plants mature lignin isdeposited within the cell wall and bonded to the cellulose and hemicellulose togive rigidity and strength to the plant. The nutritive value of this maturingmaterial (roughage) will depend on the degree of lignification. This can be usedto classify the roughage as good or poor quality, since digestibility of the cellwall organic matter (OM) in the ruminant decreases proportionately with the amountof lignification that has occurred. Poor-quality roughages also have a lowconcentration of readily available carbohydrates, such as sugars, starch andfructans and are deficient in N and certain minerals. Vast amounts of poorquality roughage are produced throughout the world. They include: herbage frompoor range-grazing and tropical dry season standing hays; the residues, e.g.straws and stovers, remaining after removal of grain, fruits, tubers and rootsfrom crop plants; bagasse remaining after the removal of sugar from sugar cane;and 'browse' from trees and shrubs.203
204 J.H.B. RoyThere is no simple definition of a roughage, which will describe both itsfibrousness, which is of physiological importance to the reticulo-rumen, if suchconditions as bloat are to be avoided, and its nutritive value.Its characteristics could be defined as plant material: a) containing >350 gcrude fibre (CF)/kg dry matter (DM); b) containing >110 g lignin/kg DM (Gaillard,1958); c) containing
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CHEMISTRY AND WORLD FOOD SUPPLIES:T
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INTERNATIONAL UNION OF PURE AND APP
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CONTENTSOrganizing CommitteePreface
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viiAmino Acid Production and Use to
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CHEMRAWN II COMMITTEEGeneral Chairm
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xii- Second, to strengthen scientif
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xivACKNOWLEDGEMENTSIn addition to t
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CONTRIBUTIONS OF CHEMISTRY TO REMOV
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REMOVING SOIL CONSTRAINTS TO CROP P
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DEVELOPING MORE EFFICIENT FERTILIZE
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36 J. BruinsmaUnlike animals, plant
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38 J. Bruinsmaexerts its effect thr
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40 J. BruinsmaFigure 3.Figure 4: Ef
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42 J. Bruinsmaso that more ears per
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44 J. Bruinsmawatercore. In combina
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IMPROVING THE PRODUCTIVITY OFPROBLE
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IMPROVING THE PRODUCTIVITY OF PROBL
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58 K. Lal, A.S.R. Juo and B.T. Kang
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60 R. Lal, A. S.R. Juo and B.T. Kan
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62 R. Lal, A.S.R. Juo and B.T. Kang
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64 R. Lal, A.S.K. Juo and B.T. Kang
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NEW DEVELOPMENTS IN CHEMICAL CONTRO
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CHEMICAL TECHNIQUES FOR MONITORING
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POLLUTION OF SOIL AND WATER RESOURC
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98 J.C. Daviesconsumption. By 2000
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100 J.C. DaviesTable 2: Yields of S
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102 J.C. DaviesTOWARDS AN INTEGRATE
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104 J.C. Daviesboth of comprehensio
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106 J.C. Daviesit is vital that the
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PRINCIPAL DISEASES OF FOOD CROPSG.
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PRINCIPAL DISEASES OF FOOD CROPS 11
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PRINCIPAL DISEASES OF FOOD CROPS113
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INTERACTION AMONG PESTS, DISEASES A
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130 M.D. Pathak and D. Daleare prov
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132 M.D. Pathnk and D. DaleTable 2:
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134 M.D. Pathak and D. Dale(Pal et
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136 M.D. Pathak and D. Daleresistan
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138 M.D. Pathak and D. Dalesignific
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140 M.D. Pathak and D. BileKlun, J.
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14 2 M.D. Pathak and D. Dalebicolor
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144 R.C. Saxenaspecific, nontoxic t
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146 R . C. Saxenaeating caterpi lla
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148 R.C. SaxenaFigure 2: Selected e
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150 R.C. SaxenaTable 1: Selected Ex
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Page 171 and 172: 154 K. C. Saxenaconcept evoked cons
Page 173 and 174: 156 R.C. Saxenaprecocenes induced i
Page 175 and 176: 158 R . C. SaxenaBreeden, G.C., E.C
Page 177 and 178: 160 R.C. SaxenaMian, L.S. and M.S.
Page 180 and 181: PHEROMONES AND OTHER RECENT DEVELOP
Page 182 and 183: BIOCHEMICAL PEST MANAGEMENT 165many
Page 184 and 185: BIOCHEMICAL PEST MANAGEMENT 167Tabl
Page 186 and 187: BIOCHEMICAL PEST MANAGEMENT 169asse
Page 188: BIOCHEMICAL PEST MANAGEMENT 171Hayn
Page 191 and 192: 174 I.N. OkaTable 1. Foodgrain cons
Page 193 and 194: TABLE 2 Levels of Resistance to Imp
Page 195 and 196: 178 I.N. Okadecomposing the plant r
Page 197 and 198: 180 I.N. Okatanulus, Casnodea inter
Page 199 and 200: 182 I.N. OkaPhilippines in the Masa
Page 201 and 202: 184 I.N. OkaJohn, V.T., K.C. Long a
Page 203 and 204: 186 D. Pimenteldeveloping nations,
Page 205 and 206: 188 D. Pimentelhumans. However, no
Page 207 and 208: 190 D. Pimenteld. Bioconcentration
Page 209 and 210: 192 D. Pimentelaircraft. This metho
Page 211 and 212: 194 D. Pimentelnutrients necessary
Page 213 and 214: 196 D. PimentelJ. Behavioral and Ho
Page 215 and 216: 198 D. PimentelFalcon, L.A. (1978).
Page 217 and 218: 200 D. PimentelPimentel, D. (1961c)
Page 222 and 223: NITROGEN SOURCES AND ROUGHAGE IN RU
Page 224 and 225: NITROGEN SOURCES ANU ROUGHAGE IN RU
Page 230 and 231: NITROGEN SOURCES AND ROUWAGE IN RUM
Page 236: NITROGEN SOURCES AND ROUGHAGE IN RU
Page 239 and 240: 222 T.R. PrestonInterval between ha
Page 241 and 242: 224T.R. Prestonperformance.Figure 2
Page 243 and 244: 226 T.R. PrestonTable 6 : Forage Fr
Page 245 and 246: 228 T.R. Prestontechnology has most
Page 247 and 248: 230 T.R. Prestonsupplementing with
Page 249 and 250: 232 T.R. PrestonTable 11: Zebu Bull
Page 251 and 252: 234 T.R. Prestonin this paper, sinc
Page 253 and 254: 236 T.R. PrestonAnim. Prod. 1:150-1
Page 255 and 256: 238E. ZimmerFigure 1contribute subs
Page 257 and 258: 240E. ZimmerFigure 2feeding to that
Page 259 and 260: 242 E. Zimmerecology, some addition
Page 261 and 262: 244 E. ZimmerMoist Hay, Fighting Ag
Page 263 and 264: 246 E. ZimmerCONCLUSIONSConservatio
Page 266 and 267: RECENT DEVELOPMENT IN FEED ADDITIVE
Page 268 and 269: RECENT DEVELOPMENT IN FEED ADDITIVE
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RECENT DEVELOPMENT IN FEED ADDITIVE
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270 A. AumaitreFIGURE 1 : IMPORTANC
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272 A. AumaitreControl of Pregnancy
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274 A. Aumaitreto 36 and 40-42 g cr
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276 A. AumaitreThese fats should be
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278 A. AumaitreNutritional Balance
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280 A. Aumaitrerelations appears wh
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282 A. AumaitrePion, R. and Fauconn
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284 R.D. Guerrero IIIimportant is t
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286 R.D. Guerrero IIIIn Singapore.
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288 R.D. Guerrero IIIHoltz, W., S.
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CHEMISTRY IN THE CONTROL OF RUMINAN
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CHEMISTRY IN THE CONTROL OF DISEASE
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310 A.R. Graytrypanosomes which aff
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312 A.R. Grayof the environment (FA
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314 A.R. Grayprotein are particular
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316 A.R. GrayInternational Centre o
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SYNTHETIC FOODS: TECHNICAL, CULTURA
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NEW PROTEIN SOURCES OF FOOD AND FEE
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338 A. Rutkowskifeeding potential d
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340 A. Rutkowskimany years in Europ
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34 2 A. Rutkowskiexample, while pre
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344 A. RutkowskiWASTE CONVERSION BY
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346 A. Kutkowskieconomically compet
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348 A. RutkowskiKapsiotis, G. D. (1
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350 K. Rajalakshmias in plants and
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352 K. Rajalakshmiby the two differ
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354 R. Rajalakshmionly among the po
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356 R. Rajalakshmiproportions of wh
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358 R. KajalakshmiPilson, M.E.Q. an
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360 J. MoolayilINTRODUCTIONFats are
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362 J. Moolayilthe last 10 years. (
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364 J. MoolayilMAJOR FAT SOURCES OF
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366 J. Moolayilflower has become po
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368 J. Moolayilbound to happen, esp
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370 J. Moolayilfollowing examples:
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RUMEN-PROTECTED AMINO ACIDSHeribert
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RUMEN-PROTECTED AMINO ACIDS 375The
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RUMEN-PROTECTED AMINO ACIDS 377used
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RUMEN-PROTECTED AMINO ACIDS 379meth
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RUMEN-PROTECTED AMINO ACIDS 381Ferg
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384 S. AraiEvery protein originates
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386 S. AraiFig. 2:Pictures of a Spi
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388 S. Araiproduct as a methionine
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390 S. AraiArai, S. (1980). In "Che
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EXPANDING AND IMPROVING THE FOOD SU
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400 J . Solms and M. Baclunannand b
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402 J. Solms and M. BachmannRecent
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404 J. Solms and M. Bachmannlike Sw
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406 J. Solms and M. BachmannSTORAGE
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408 J. Solms and M. BachmannFig. 1:
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410 J. Solms and M. BachmannSlater,
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412 T. Børresen and T. Strømdeman
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414 T. Børresen and T. Strømsatis
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416 T. Børresen and T. Stø r mFER
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418 T. Børresen and T. StrømFA0 (
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PROGRESS IN PRESERVATION OF FOODTHR
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PROGRESS IN PRESERVATION OF FOOD TH
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438 T. AkashiPRESENT APPLICATIONS O
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440 T. Akashia healthy diet. Amino
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44 2 T. AkashiRecombinant DNA and o
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444 R. Liu, Y. Xiong and C. Wangtem
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446 R. Liu, Y. Xiong and C. WangTab
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44 8 K. Liu, Y. Xiong and C. WangTa
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450 R. Liu, Y. Xiong and C. Wangatm
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452 R. Liu, Y. Xiong and C. WangGra
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454 I.E. LienerINACTIVATION OF PROT
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456 I.E. LienerTHE EFFECT OF BLACK
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458 I.E. LienerHCN. Ikediobe and Or
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460 I.E. LienerIt is the production
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462 I.E. LienerBitar, K. and J.G. R
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WATER ACTIVITY AND INTERMEDIATE MOI
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478 P. Roesslerfoodstuffs, cannot b
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480 P. Roesslerequipment manufactur
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OVERVIEW OF ASSESSMENT AND CONTROLR
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OVERVIEW OF ASSESSMENT AND CONTROL
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EFFECTS ON NUTRITIONAL QUALITY OF F
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EFFECTS ON NUIRITIONAL QUALITY OF F
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506 H.B.S. Conachermany instances w
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508 H. B.S . Conachercan be observe
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510 H.B.S. ConacherTable 3: Typical
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512 H. B. S. Conacherthere is compe
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514 H.B.S. ConacherOchratoxins, Ste
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516 B.O. Julianonutrient content, o
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518 B.O. Julianotryptophan color is
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520 B.O. Juliano(Perez et al., 1973
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522 B.O. Julianospectrophotmetry (N
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524 B.O. JulianoJuliano, B.O., C.M.
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MULTIVARIATE ANALYSIS OF RAW MATERI
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538 A.E. Renderfree diet to deplete
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540 A.E. BenderVitamin EVitamin E p
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542 A. E. BenderEnergyMost of the p
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544 A.E. BenderSUBSTANCES THAT INTE
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546 A.E. BenderAshley, D. and E. He
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548 W. Baltespolitical bodies and n
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550 W. Baltesone should consider a
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OVERVIEW OF THE POTENTIAL AND PROSP
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POTENTIAL & PROSPECTS IN GENETIC EN
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APPLICATIONS OF GENETIC ENGINEERING
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THE APPLICATION OF WIDE CROSSES TO
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IMPROVED CONVENTIONAL STRATEGIES AN
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STRATEGIES & METHODS FOR SELECTION/
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CHEMICAL, BIOLOGICAL, GENETIC, BIOL
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IMPROVED OR ALTERNATE TECHNOLOGIES
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602 L.G. Nickellmore sugar, more pr
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604 L.G. Nickellthe ability of gibb
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606 L.G. NickellNickell, L.G. (1928
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608 O.J.Crocomo and N. Ochoa-Alejom
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610 O.J.Crocomo and N. Ochoa-Alejoo
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612 O.J.Crocomo and N. Ochoa-Alejos
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614 O.J.Crocomo and N. Ochoa-Alejot
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616 O.J.Crocomo and N. Ochoa-Alejoi
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618 O.J.Crocomo and N. Ochoa-AlejoM
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PHOTOSYNTHETIC ACTIVITY AND PARTITI
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634 V.W. Haysquestion what remains
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636 V.W. HaysTable 2.Conception Rat
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638 V.W. Haysuse of bovine growth h
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640 V.W. Haysproduction levels as h
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642 V.W. HaysHays, V.W., R.L. Bard,
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644 H. Geissbuhler et albiologist b
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646 H. Geissbuhler et alThe scheme
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648 H. Geissbuhler et altechnical r
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650 H. Geissbuhler et alrapidly ove
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652 H. Geissbuhler et albut which a
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654 H. Geissbuhler et alacquisition
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656 H. Geissbuhler et alMenn, J.J.,
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Subject Indexacid preservationacid
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fish, breedingculturemincednutritio
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663processingfatsfishheatproducer g
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