Ruminal escape and apparent degradation of amino acids administered intraruminally in mixtures to cows.
The apparent ruminal degradation and escape of amino acids (AA) administered in 9 different mixtures of essential AA and 8 different mixtures of nonessential AA were studied using two cows fitted with ruminal cannulas. The 600-mmol AA mixtures, which were administered intraruminally using polyethylene glycol as a liquid marker, contained equal amounts of two, four, or eight AA. The amounts of each of the AA in the mixtures were 300, 150, and 75 mmol, respectively. Ruminal degradation and escape were compared with values previously reported for AA administered individually. Across doses, the mean rate of initial degradation (degradation during the 1st h after administration) of essential AA was 26% when the AA were administered in mixtures and 45% when the AA were administered individually. For nonessential AA, the corresponding values were 34 and 54%. Across doses, mean ruminal escape during the first 8 h after essential AA administration was 22% when the AA were administered in mixtures and 16% when the AA were administered individually. For nonessential AA, the corresponding values were 13 and 11%. After intraruminal administration of AA, both individually and in mixtures, significant negative correlations were found between rates of degradation during the 1st h and ruminal escape during an 8-h period. Some AA mixtures caused a net increase in the concentration of other AA in ruminal fluid 1 h after administration. Twelve of the mixtures that did not contain Ala caused a considerable net increase in the concentration of this AA, and 3 AA mixtures containing Arg and Ala caused a marked net increase in the concentration of Trp.
Ruminal degradation and outflow of amino acids in cows.
Two rumen- and duodenum-cannulated cows were used to study the disappearance rate, degradation in, and outflow from the rumen of four amino acids administered individually into the rumen at the following dose levels (mmol): lysine 273-547-820, tyrosine 276-496-828, isoleucine 381-762-1143 methionine 335. Calculations were based on the use of PEG (polyethylene glycol, 4000) as liquid marker for determination of the volume and dilution rate of rumen fluid. At the same dry matter intake a comparison was made between the influence of a high-forage and a low-forage diet. At the lowest dose level, the initial rates of disappearance (mmol/l per h) were 0.52 for lysine, 0.48 for tyrosine, 0.55 for isoleucine and 0.58 for methionine. The rates increased with increasing dose levels. The fractions of administered amino acids flowing out of the rumen and the fractions degraded in the rumen were studied over an 11 h period. At the lowest dose level, outflow (mmol/11 h) amounted to 42 and 54 for lysine, 36 and 29 for tyrosine, 93 and 48 for isoleucine, 104 and 75 for methionine on the high and low forage diet, respectively. The corresponding figures for degradation were 232 and 209, 239 and 247, 287 and 333, 226 and 259 mmol/11 h. The fractions of an administered amino acid flowing intact out of the rumen increased, and the fractions degraded in the rumen decreased, with increasing doses.
New Sweet-Tasting C21-Pregnane Glycosides from Pericarps of Myriopteron extensum.
Ten novel C21 pregnane glycosides, extensumside C-L (1-10), were isolated as highly sweet-tasting substances from the edible pericarps of Myriopteron extensum (Wight) K. Schum by sensory-guided fractionation and purification. Their structures were determined through 1D and 2D NMR, such as HSQC, HMBC, 1H-1H COSY, HSQC-TOCSY, and ROESY, as well as other spectroscopic analysis combined with chemical evidence. These compounds shared the same aglycone, 3β,16α-dihydroxy-pregn-5-en-20-one, and contained the deoxysugar chain and the glucose chain which were linked to C-3 and C-16 of the aglycone, respectively. The sweetness potency was evaluated by a human sensory panel test and preliminary structure-taste relationship was discussed. The sweetness intensities of these compounds are between 50 and 400 times greater than that of sucrose. Furthermore, quantitation analyses of compounds 1, 3, 4, and 6 in different parts of M. extensum indicated that the concentrations of these sweet components in the pericarps are obviously higher than those in stems and roots.