University of Khartoum

Effect of Chemically Treated of Sesame seed Cake on Dry Matter and Crude Protein Degradation

Effect of Chemically Treated of Sesame seed Cake on Dry Matter and Crude Protein Degradation

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Title: Effect of Chemically Treated of Sesame seed Cake on Dry Matter and Crude Protein Degradation
Author: Babiker, Mojahed
Abstract: Nitrogen disappearance of Sesame cake (SSC) treated with 1) ethanol 50%, 2) ethanol 70% at 78oc and 3) tallow 10% was evaluated. Rumen degradability was carried in 3 fistulated bulls fed sorghum bicolor as basal diet with 2kgs supplements and salt lick stone, three bags (a bag in bull at a time) for each treatment were incubated for 0, 3, 6,12, 24,36, or 48 hours. Insitu crude protein and dry matter, potential degradability (PD), soluble fraction (a) and effective rumen degradability (ED) for treated sesame cake were significantly (P<0.05) lower when compared with untreated sesame cake, which might be due to reduction in nitrogen solubility The maximum reduction of CP degradability as an average was reported in ethanol 50% followed by ethanol 70 % and tallow respectively. Ethanol treatment protected (SSC) protein from being degraded by micro flora, and would be expected to improve nitrogen utilization
URI: http://khartoumspace.uofk.edu/handle/123456789/8712
Date: 2015-04-09


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