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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dc.contributor.advisor Ahmed Gofoon Mahala en_US
dc.contributor.author Babiker, Mojahed
dc.date.accessioned 2015-04-09T07:22:04Z
dc.date.available 2015-04-09T07:22:04Z
dc.date.issued 2015-04-09
dc.date.submitted 2011
dc.identifier.uri http://khartoumspace.uofk.edu/handle/123456789/8712
dc.description.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 en_US
dc.publisher University of Khartoum en_US
dc.subject Effect of Chemically Treated of Sesame seed Cake on Dry Matter and Crude Protein Degradation en_US
dc.title Effect of Chemically Treated of Sesame seed Cake on Dry Matter and Crude Protein 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

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