Abstract
A study was conducted to determine the effects of moist heat treatment (autoclaving at 127 °C with a steam pressure of 117 kPa) of field peas for 10, 20 and 30 min on crude protein (CP) fractions, in situ ruminal CP degradability and post-ruminal availability of rumen undegraded protein. Heat treatment decreased (P < 0.05) buffer-soluble CP and increased (P < 0.05) the amount of CP associated with the neutral detergent fiber fraction without affecting that associated with acid detergent fiber. Ruminal CP degradability decreased (P < 0.05) while post-ruminal availability of rumen undegraded CP increased (P < 0.05) in cubic fashion as heating time increased. It was concluded that autoclaving of field peas for up to 30 min will reduce ruminal CP degradability without affecting protein quality of rumen undegraded protein. Key words: Pea, heat treatment, ruminal degradability, intestinal availability
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
