University of Khartoum

Effect Heat Treatment of seasame cake on chemical Composition And Protein Kenetics degradation

Effect Heat Treatment of seasame cake on chemical Composition And Protein Kenetics degradation

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Title: Effect Heat Treatment of seasame cake on chemical Composition And Protein Kenetics degradation
Author: Ahmed, Asaad Salem
Abstract: This study was conducted to estimate the influence of heat treatment on sesame cake, chemical composition and ruminal protein degradation. Sesame cake was heated at 140, 150 and 160oC. untreated sesame cake represented control (T1) heated at 140oC for one hour (T2:1) for two hours (T2:2) for 3 hours (T2:3), heated of 150oC for one hour (T3:1) for two hours (T3:2) for 3 hours (T3:3) and heated at 160oC for an hour (T4:1) for two hours (T4:2) and for 3 hours (T4:3) samples were incubated in 3 fistulated female goats (1 bag/goat/period) the incubation periods: 3, 6, 12, 24, 36 and 48 hours, analysis for chemical composition was carried out. The data revealed that no effect on chemical composition (CP, OM), due to heat treatment. Heat treatment generally caused protein protection, by decreasing the soluble fraction (a) and the rumen degradation rate (c) the highest protection occurred at 150oC more clearly at one hour.
URI: http://hdl.handle.net/123456789/8215
Date: 2006


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