The effect of replacement of slow-releas non-protein nitrogen source (Nitrosa) by urea on microbial protein synthesis in sheep

قنبری, الناز and سیف دواتی, جمال and یلچی, طاهر and سیدشریفی, رضا and عبدی بنمار, حسین The effect of replacement of slow-releas non-protein nitrogen source (Nitrosa) by urea on microbial protein synthesis in sheep. In: 2nd International and 6th National Iranian Congress on Organic vs. Conventional Agriculture, August 2019, Ardabil, Iran.

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Abstract

The aim of this study was to investigate the effect of replacement of non-protein nitrogen source (Nitrosa) by urea in diets containing almond hull on the synthesis of microbial protein in sheep. This study was conducted using 4 adult male sheep in a completely randomized design including 4 periods of 19 days (14 days of habit and 5 days for sampling). Four rations were tested with the same raw protein and energy content, which contained 36% of the total crude protein content of non-protein nitrogenous supplements. Only urea was used in the first treatment. In the second treatment, 24% of the crude protein required by urea and 12% by nitrosa was provided. In the third treatment of urea and nitrosa, respectively, 12 and 24%, and in the fourth treatment nitrosa was used only to provide 36% of the total crude protein needed in four periods. Allantoin showed a significant difference between treatments under the influence of experimental diets. So that treatment 3 had a significant difference with treatment 1 and 2, but did not differ with treatment 4. Also, treatment 2 had a significant difference with treatment 4 (p <0.05). Xanthine and hypoxanthine were not affected by diets (p >0.05). Uric acid, total purine derivatives excreted and all purine derivatives absorbed, microbial nitrogen production, and microbial protein production under experimental diets showed a significant difference between treatments (p <0.05). Nitrogen retention and nitrogen balance were not affected by the experimental diet and there was no statistical difference between treatments (p> 0.05).

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