Effect of moist heat treatment on in-vitro degradability and ruminal escape protein and amino acids of mustard meal

Abstract

A study was conducted to determine the effects of moist heat treatment (127°C, 117 kPa steam pressure) for 10 min on protein fractions and in-vitro crude protein (CP) degradability of mustard meal. Rumen undegraded protein (RUP) and amino acid disappearance of unheated, and heated, mustard meal were measured following 12 h of rumen incubation using two ruminally fistulated cows. Intestinal availability of RUP was estimated using an enzymatic (pepsin–pancreatin) procedure. Heat treatment reduced ( p<0.05) protein solubility and increased ( p<0.05) neutral detergent insoluble CP without affecting acid detergent insoluble CP of mustard meal. Relative to the control, heated mustard meal had a lower ( p<0.05) effective in-vitro CP degradability (445.2 vs. 746.8 g kg −1 of CP) and a higher ( p<0.05) ruminal escape CP (615.1 vs. 120.2 g kg −1 of CP) value. Amino acid composition was not affected by heat treatment except for the concentration of arginine and lysine which was lower ( p<0.05) in heated than in unheated mustard meal. Disappearance of all amino acids following 12 h of rumen incubation was lower ( p<0.05) in unheated than in heated mustard meal. Heat treatment increased ( p<0.05) the amount of protein available for digestion in the small intestine from 75.7 to 518.1 g kg −1 of CP. It was concluded that moist heating of mustard meal for 10 min will reduce ruminal CP and amino acid degradability without compromising the intestinal availability of ruminal undegraded protein.