Research Article Open Access

The Effect of Heat or Heat-Xylose Processing on Nitrogen Fractions and in Situ/In Vitro Ruminal and Post-Ruminal Protein Disappearance of Guar Meal

Hossein Jahani-Azizabadi1, Mohsen Danesh Mesgaran1, Ali Reza Vakili1, Moosa Vatandoost1, Einollah Abdi Ghezeljeh1 and Mohsen Mojtahedi1
  • 1 Ferdowsi University of Mashhad, Iran

Abstract

Problem statement: Guar meal is a by-product consisting of hull and germ and is mostly used as a protein source in poultry and ruminant rations. The aim was to determine the effect of heat or heat-xylose processing on nitrogen fractions, in situ ruminal degradation parameters and in situ/in vitro ruminal and post-ruminal disappearance of guar meal. Approach: Samples were intact Guar Meal (GM), heat processed GM (GMhp, GM was heated at 100°C for 45 minute using industrial heater) and heat-xylose processed GM (GMhx, xylose was included in GM to give a final concentration of 10 g kg−1 DM, then was heat processed at 100°C for 45 minute using industrial heater). Ruminal degradation parameters of DM and Crude Protein (CP) were determined by in situ technique using four ruminally fistulated sheep. Post-ruminal disappearance of ruminal-undegradable CP was determined on residue from 16 h ruminal incubation of guar meal samples by three-step in situ/in vitro enzymatic procedure. Results: Non-protein nitrogen of the GMhx and GM samples ranged from 218-319 (g kg−1 N). Acid detergents insoluble nitrogen concentration of both GM and GMhp was significantly lower than that of GMhx (10.3, 11.29 and 18.53 g kg−1 nitrogen, respectively). In situ fractional degradation rate constant (c) of DM and CP was significantly decreased as a result of heat-xylose processing. Effective crude protein degradability of GMhp and GMhx was higher than that of GM. Post-ruminal disappearance of ruminal-undegradable CP of GM hx (0.965) was significantly higher compared with GM and GMhp (0.918 and 0.906, respectively). Conclusion: Results of the present study demonstrated that heat and heat-xylose processing might effectively protect the DM and CP of guar meal from ruminal degradation.

American Journal of Animal and Veterinary Sciences
Volume 5 No. 4, 2010, 266-273

DOI: https://doi.org/10.3844/ajavsp.2010.266.273

Submitted On: 3 January 2011 Published On: 27 December 2010

How to Cite: Jahani-Azizabadi, H., Mesgaran, M. D., Vakili, A. R., Vatandoost, M., Ghezeljeh, E. A. & Mojtahedi, M. (2010). The Effect of Heat or Heat-Xylose Processing on Nitrogen Fractions and in Situ/In Vitro Ruminal and Post-Ruminal Protein Disappearance of Guar Meal. American Journal of Animal and Veterinary Sciences, 5(4), 266-273. https://doi.org/10.3844/ajavsp.2010.266.273

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Keywords

  • guar meal
  • degradability
  • nitrogen fractions
  • Trichloroacetic Acid (TCA)
  • heat-xylose processed
  • NPN concentration
  • reducing sugars
  • pharmaceuticals manufacturing
  • germ plus
  • dry heat
  • monogastric animals
  • Crude Protein (CP)
  • Dry Matter (DM)
  • Ether Extract (EE)