Abstract
In order to study rumen degradation of dry matter for treating soybean meal with black liquor as source of xylose and microwave radiation, an experiment in nylon bag technique was performed. Samples for treating soybean meal for 0, 2, 4, 8, 16, 24 and 48 h in the rumen of three Taleshi male cows were incubated. Soybean meal samples treated with black liquor and microwave radiation decreased water soluble protein fraction (a) and increased slowly protein degradation fraction (b); and treatment with 6% black liquor and 4 min microwave radiation have suitable protection against the soybean meal dry matter degradability. Key words: Soybean meal, black liquor, microwave radiation, nylon bags.
Highlights
Today, to provide protein requirements of lactating cows and fattening calves with high growth rate, using of slowly degradable protein in the rumen, but digestible in the small intestine is essential
The treating effect on the (b) fraction or slow degradation of dry matter (DM) was significant and 4 min microwave heating with 6% of black liquor was significantly increased compared to the control group, which from 76.65 got to 83.75%
Other experimental treatments compared to the control group were significantly higher, and results showed that Maillard reaction was done and this condition helps to increase resistance of Soyabean meal (SBM) to degradation
Summary
In order to study rumen degradation of dry matter for treating soybean meal with black liquor as source of xylose and microwave radiation, an experiment in nylon bag technique was performed. Samples for treating soybean meal for 0, 2, 4, 8, 16, 24 and 48 h in the rumen of three Taleshi male cows were incubated. Soybean meal samples treated with black liquor and microwave radiation decreased water soluble protein fraction (a) and increased slowly protein degradation fraction (b); and treatment with 6% black liquor and 4 min microwave radiation have suitable protection against the soybean meal dry matter degradability
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