Abstract
The aim of meeting protein needs in dairy cows is to provide sufficient degradable proteins, which are optimally used in the rumen, to provide the required level of productivity with a minimal amount of crude protein in the diet. The new concept, shown in this paper, which expresses protein value as metabolic, enables better protein balancing in dairy cows than before. The nutritive value of metabolic protein in dairy cows depends on essential amino acid composition of protein and their contribution to total essential amino acids. The improvement of protein utilization efficiency has practical implications. The reason for this is to decrease feeding costs per kilogram of milk or milk protein, the need for more efficient production, higher milk protein yield and to allow other nutrients in the diet to prove their influence on the increase of production.
Highlights
CONTEMPORARY ASPECTS IN ASSESSMENT OF PROTEIN NEEDS IN DAIRY COWSCilj podmirenja potreba u proteinima kod krava je da se obezbede dovoljne koli~ine razgradivih proteina, koji se u buragu optimalno iskori{}avaju, odnosno da obezbedieljenu produktivnost sa najmanjom koli~inom sirovih proteina u obroku.
Anaerobno razgra|ivanje proteina u buragu ima dve faze: hidrolizu peptidnih veza putem proteaza i peptidaza i dekarboksilaciju i/ili deaminaciju amino-kiselina.
Smatra se da su za mikroorganizme buraga, pored amonijaka, peptidi najvaniji krajnji proizvod razlaganja proteina, odnosno izvor azota (N).
Summary
Cilj podmirenja potreba u proteinima kod krava je da se obezbede dovoljne koli~ine razgradivih proteina, koji se u buragu optimalno iskori{}avaju, odnosno da obezbedieljenu produktivnost sa najmanjom koli~inom sirovih proteina u obroku. Anaerobno razgra|ivanje proteina u buragu ima dve faze: hidrolizu peptidnih veza putem proteaza i peptidaza i dekarboksilaciju i/ili deaminaciju amino-kiselina. Smatra se da su za mikroorganizme buraga, pored amonijaka, peptidi najvaniji krajnji proizvod razlaganja proteina, odnosno izvor azota (N). Prema kriterijumu razgradivosti u buragu ukupni protein (CP, crude protein) u hranivima za preivare uslovno moe da se podeli u dve grupe ili frakcije: 1. Promena u razgradivosti proteina moe da se postigne bilo promenom u udelu RUP u CP obroka, ili izmenom odnosa brzine razlaganja i brzine protoka kroz burag. Zastupljenost RUP i RDP u ukupnom proteinu u nekim hranivima doma}eg porekla prikazana je u tabeli 1.
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