Marković, JordanMilenković, JasminaAndjelković, Snežana2024-12-312024-12-312021-10-06978-86-82431-77-0https://rifoc.ikbks.com/handle/123456789/160М 31 Предавање по позиву са међународног скупа штампано у целиниHigh level of milk protein, increased dietary costs, as well as care for the environment have made nitrogen utilization a central component in balancing ruminant meals. Excess crude protein in meals can lead to unnecessary dietary costs, without resulting in increased milk and milk protein production. In addition, most of the excess nitrogen is excreted in the urine and is an ecologically labile form. On the other hand, poor amino acids balance will limit milk protein yield, making production more expensive than overeating. Balancing protein according to metabolic needs, with an adequate ratio of rumen undegradable protein and rumen degradable protein, and without overeating will have positive effects not only on meal price and profitability, but also on the environment. More efficient utilization of nutrients requires knowledge of how different fractions of nutrients pass through the digestive tract. Grass and legumes contain the largest and most variable part of non-protein nitrogen compounds. Although, a number of non-protein nitrogen compounds and true protein together represent crude protein, it is clear that the nutritional value of crude protein in ruminant feeds is better explained based on their rate and extent of rumen degradation. There are a number of factors that affect the amount of crude protein that will be degraded in the rumen. Legumes are high quality forages rich in protein, but these proteins are intensively degraded in the rumen. Red clover proteins are more slowly degraded than alfalfa protein.enCC0 1.0 Universalhttp://creativecommons.org/publicdomain/zero/1.0/alfalfared cloverprotein degradabilityconferenceObject