Short Communications

Relationship between Protein Secondary Structure and Rumen Degradation Characteristics of Mixed Feeds of Distillers Dried Grains with Solubles Combined with Soybean Meal

  • WU Penghua ,
  • LIU Dasen ,
  • TONG Yong ,
  • XU Yang ,
  • ZHENG Lixin
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  • 1. College of Animal Science and Technology, Northeast Agricultural University, Harbin 150030, China;
    2. College of AnimalScience, Northeast Agricultural University, Harbin 150030, China;
    3. College of Science, Northeast Agricultural University, Harbin 150030, China

Received date: 2013-05-11

  Online published: 2013-10-27

Abstract

The objective of this study was to investigate the relationship between protein secondary structure and rumen degradation characteristics of mixed feeds of distillers dried grains with solubles (DDGS) combined with soybean meal. The DDGS and soybean meal were mixed at five different ratios (100:0, 75:25, 50:50, 25:75 and 0:100) to make five mixed feed samples. Three Holstein cows fitted with permanent rumen fistulas were used to estimate rumen degradation parameters and efficient degradation rate of crude protein by nylon bags method, and to determine protein secondary structure by Fourier transform infrared spectroscopy (FTIR) technique. The results showed that the α-helix to β-sheet ratio of protein structure of mixed feed samples had a strongly positive correlation with efficient degradation rate of crude protein (r=0.976 5, P=0.004 3). The results indicate that the efficient degradation rate of crude protein can be predicted by protein secondary structure. A higher α-helix to β-sheet ratio results in a higher efficient degradation rate in mixed feeds.

Cite this article

WU Penghua , LIU Dasen , TONG Yong , XU Yang , ZHENG Lixin . Relationship between Protein Secondary Structure and Rumen Degradation Characteristics of Mixed Feeds of Distillers Dried Grains with Solubles Combined with Soybean Meal[J]. Chinese Journal of Animal Nutrition, 2013 , 25(11) : 2763 -2769 . DOI: 10.3969/j.issn.1006-267x.2013.11.033

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