1.  Defintion and Roles  Why are they needed  Protein Structure  Sources of protein  Biological Value of protein  Protein Metabolism in ruminants and monogastric

2. Protein  Protein is an essential organic compound for living cell and its highest concentration is found in animal muscle.  Protein is needed for growth, tissue replacement, egg formation, energy and heat combustion  Protein consists of one or more amino acids and absorbed into the body in the form of amino acid

3. Why do animals need protein? Protein /amino acids deficiency causes: 1. Slow growth rate 2. Egg production  low 3. Egg size  reduced 4. Feather growth  disturbed 5. High fat deposition in tissue Severe Protein deficiency causes: 1. Loss of growth approximately 6-7% 2. Hair losses 3. Egg production  stop

4. Excess of protein/amino acids supply causes: 1. More moist feces due to increase of water consumption needed to excrete uric acid 2. Animals stress shown by the increase in adrenal glands production 3. Growth reduction 4. Reduction in fat deposition How Protein in the feedstuff is measured? 1. Crude Protein = N * 6.25 by Kjeldahl method Compunds containing N include: 1. Protein, amino acids 2. Non-Protein Nitrogen (amines, nitrate, nitrogenous glycisides, glycolipid, vit B, nucleic acid)

5. How protein in feedstuff is measured (cont...) 2. Pure Protein Commonly used for poultry Determined by separating NPN using Cupric hydroxide or by heating 3. Amino Acids Amino acids are measured using HPLC method

6. Amino acids composition in some Feedstuff FeedstuffLysin (%)Methionin (%) Fishmeal4.511.63 Soybean meal2.690,62 Maize0.260.18 Rice bran0.590.26

7. Use of Protein/Amino Acids in the body  Monogastric or Poultry - Protein digestibility occurs in stomach and small intestine to produce amino acids for absorption - Not all feed protein consumed is utilised for production and this in reflected in digestibility value of each feedstuff - Quality of protein or amino acids will influence quality of the products

8. Protein Digestibility of some poultry ingredients (True digestible protein %) FeestuffTrue Digestible Protein (%) Wheat86.9 Sorghum60.4 Corn gluten92.9 Corn gluten meal93.0 Soybean meal 48%89.2 Soybean meal 50%92.4 Meat meal (low quality)66.1 Meat meal (high quality)78.4 Fish meal (60%)88.8 Fish meal (72%)88.8

9. Use of Protein/Amino Acids in the body  Ruminants - Protein digestibility occurs in rumen, abmasum and duodenum - Protein entering rumen will be digested into ammonia for microbial growth  protein synthesis - P rotein directly goes to abomasum without being degraded in the rumen is called Bypass Protein.

10. Digestible protein in ruminants protein peptide aa protease nh3 co2 fa Microbial protein ATPATP BLOOD VESSEL UREA (EXCRETED IN URINE) peptdase

11. Protein Degradation in the Rumen  Approximately 40% of rumen bacterials have proteolityc activity  Protease attached in the surface of feed particle and ready to have contact with any substrates  Enzymes have an optimal action at pH 6-7  Deamination of AA forms branch chain of VFA such as: iso-butyric acid, valeric acid, iso-leucin. The branch chains are used as precursor for microbial growth

12. Protozoa cannot use NH3, but they use N coming from digestible microbes by intracelluler protease enzime NH3 may be originated from NPN (grass or silage) P or S sources need to be supplied from the feed for microbial protein synthesis. Phosphate for nucleic acid, whilst S for metionin and sistein synthesis in the microbial protein NH3 in rumen content Breakdown of Protein in the feed Biosynthesis of microbial protein Absorption into the blood Transfer to Posterior Recycling of urea

13. Digestibility of poultry feeds a.Apparent AA digestibility (%) AA consumption - AA excreted ------------------------------------------------- x 100% AA consumption b. True AA digestibility (%) AA consumption – (AA excreted-Endog AA) ------------------------------------------------------------------- x 100% AA consumption