American Journal of Animal and Veterinary Sciences, ( ISI ), Volume (5), No (4), Year (2010-12) , Pages (266-273)

Title : ( The Effect of Heat or Heat-Xylose Processing on Nitrogen Fractions and in Situ/In Vitro Ruminal and Post-Ruminal Protein Disappearance of Guar Meal )

Authors: Mohsen Danesh Mesgaran , Hossein Jahani Azizabadi , Seyed Alireza Vakili , moosa vatandoost , Einollah Abdi , mohsen mojtahedi ,

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Abstract

Abstract: Problem statement: Guar meal is a by-product consisting of hull and germ and is mostly used as a protein source in poultry and ruminant rations. The aim was to determine the effect of heat or heat-xylose processing on nitrogen fractions, in situ ruminal degradation parameters and in situ/in vitro ruminal and post-ruminal disappearance of guar meal. Approach: Samples were intact Guar Meal (GM), heat processed GM (GMhp, GM was heated at 100°C for 45 minute using industrial heater) and heat-xylose processed GM (GMhx, xylose was included in GM to give a final concentration of 10 g kg−1 DM, then was heat processed at 100°C for 45 minute using industrial heater). Ruminal degradation parameters of DM and Crude Protein (CP) were determined by in situ technique using four ruminally fistulated sheep. Post-ruminal disappearance of ruminal-undegradable CP was determined on residue from 16 h ruminal incubation of guar meal samples by three-step in situ/in vitro enzymatic procedure. Results: Non-protein nitrogen of the GMhx and GM samples ranged from 218-319 (g kg−1 N). Acid detergents insoluble nitrogen concentration of both GM and GMhp was significantly lower than that of GMhx (10.3, 11.29 and 18.53 g kg−1 nitrogen, respectively). In situ fractional degradation rate constant (c) of DM and CP was significantly decreased as a result of heat-xylose processing. Effective crude protein degradability of GMhp and GMhx was higher than that of GM. Post-ruminal disappearance of ruminal-undegradable CP of GM hx (0.965) was significantly higher compared with GM and GMhp (0.918 and 0.906, respectively). Conclusion: Results of the present study demonstrated that heat and heat-xylose processing might effectively protect the DM and CP of guar meal from ruminal degradation.

Keywords

, guar meal, degradability, nitrogen fractions, Trichloroacetic Acid (TCA), heat-xylose processed, NPN concentration, reducing sugars, pharmaceuticals manufacturing, germ plus, dry heat, monogastric animals, Crude Protein (CP), Dry Matter (DM), Ether Extract (EE
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@article{paperid:1019978,
author = {Danesh Mesgaran, Mohsen and Jahani Azizabadi, Hossein and Vakili, Seyed Alireza and Vatandoost, Moosa and Abdi, Einollah and Mojtahedi, Mohsen},
title = {The Effect of Heat or Heat-Xylose Processing on Nitrogen Fractions and in Situ/In Vitro Ruminal and Post-Ruminal Protein Disappearance of Guar Meal},
journal = {American Journal of Animal and Veterinary Sciences},
year = {2010},
volume = {5},
number = {4},
month = {December},
issn = {1557-4555},
pages = {266--273},
numpages = {7},
keywords = {guar meal; degradability; nitrogen fractions; Trichloroacetic Acid (TCA); heat-xylose processed; NPN concentration; reducing sugars; pharmaceuticals manufacturing; germ plus; dry heat; monogastric animals; Crude Protein (CP); Dry Matter (DM); Ether Extract (EE},
}

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%0 Journal Article
%T The Effect of Heat or Heat-Xylose Processing on Nitrogen Fractions and in Situ/In Vitro Ruminal and Post-Ruminal Protein Disappearance of Guar Meal
%A Danesh Mesgaran, Mohsen
%A Jahani Azizabadi, Hossein
%A Vakili, Seyed Alireza
%A Vatandoost, Moosa
%A Abdi, Einollah
%A Mojtahedi, Mohsen
%J American Journal of Animal and Veterinary Sciences
%@ 1557-4555
%D 2010

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