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Abstract
Objective: To investigate methods to reduce dietary protein degradability at the ruminal level and to analyze their effects on ruminal fermentation based on the analysis of available literature.
Design/methodology/approach: The protection of dietary protein leads to a lower degradation at the ruminal level and an increase in the supply and utilization of amino acids.
Limitations of the study/implications: The efficacy of the processing method depends on the ingredients used in the diet.
Conclusions: The use of physical, chemical, or combination treatments is justified on raw materials with high protein value and degradability; these efficiently protect the protein from ruminal degradation and provide a better supply to the small intestine.