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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dc.contributor.author Ahmed, Asaad Salem
dc.date.accessioned 2015-04-03T19:51:56Z
dc.date.available 2015-04-03T19:51:56Z
dc.date.issued 2006
dc.date.submitted 2015-04-03
dc.identifier.uri http://hdl.handle.net/123456789/8215
dc.description.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. en_US
dc.subject Sesame - Sudan; Sesame - Heat Treatment - Sudan; Sesame - Chemical Composition - Sudan; Sesame - Chemical; Composition - Sudan; Sesame - Protein -- Sudan; Animal Nutrition
dc.title Effect Heat Treatment of seasame cake on chemical Composition And Protein Kenetics degradation en_US
dc.type Thesis en_US
dc.Degree M.Sc en_US
dc.Faculty Animal Production en_US
dc.contributor.faculty Animal Nutrition en_US
dc.Supervisor Ahmed Joffon Mehela

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