EFFECT OF DIFFERENT MICROWAVE IRRADIATION TIME ON CHICKE PEA PER-CLEANING NUTRITIVE VALUE, USING IN SITU AND IN VITRO METHOD

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SHAMEI F.; PIRMOHAMMADI R.; KHALILVANDI BEHROOZYAR H.

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Paper Information

Journal: ANIMAL SCIENCE RESEARCHES (FACULTY OF AGRICULTURE, UNIVERSITY OF TABRIZ) Year:2015 | Volume:25 | Issue:4 Page(s): 65-79

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Title

EFFECT OF DIFFERENT MICROWAVE IRRADIATION TIME ON CHICKE PEA PER-CLEANING NUTRITIVE VALUE, USING IN SITU AND IN VITRO METHOD

Author(s)

SHAMEI F. | PIRMOHAMMADI R. | KHALILVANDI BEHROOZYAR H. | Issue Writer Certificate

Keywords

AGRI-BYPRODUCTSQ2

CHICK PEA PRE-CLEANINGSQ2

DEGRADABILITYQ2

PHENOLIC COMPOUNDSQ2

TANNINQ2

Abstract

BACKGROUND: Agricultural waste due to their high nutritive potential can be useful food for animal nutrition. OBJECTIVE: The present study was designed to determine the effects of different microwave irradiation time on chemical composition, content of PHENOLIC COMPOUNDS, DM, CP and OM digestibilities, ruminal DEGRADABILITY parameters of DM, CP and in vitro gas production kinetics and parameters.METHODS: Chick pea pre-cleaning was processed for 3, 5 and 7 minuts with microwave irradiation after sampling.RESULTS: Results showed effectiveness of microwave irradiation in reduction of chick pea anti-nutritional factors. Greatest reduction in contents of total phenolics and total TANNINe (51.67 and 53.31, respectively) was belong to microwave irradiation for 7 minutes. Increasing irradiation time significantly decreased soluble protein fraction which reduces rapidly degradable protein fraction (P 0.05). Microwave irradiation for 5 and 7 minutes compared with control group reduced (P0.05) rapidly degradable protein fraction by 12.87 and 17.81%, respectively.CONCLUTION: Results of present study confirmed the ability of microwave irradiation in protection of CP form extensive ruminal degradation.

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APA: Copy

SHAMEI, F., PIRMOHAMMADI, R., & KHALILVANDI BEHROOZYAR, H.. (2015). EFFECT OF DIFFERENT MICROWAVE IRRADIATION TIME ON CHICKE PEA PER-CLEANING NUTRITIVE VALUE, USING IN SITU AND IN VITRO METHOD. ANIMAL SCIENCE RESEARCHES (FACULTY OF AGRICULTURE, UNIVERSITY OF TABRIZ), 25(4), 65-79. SID. https://sid.ir/paper/147615/en

Vancouver: Copy

SHAMEI F., PIRMOHAMMADI R., KHALILVANDI BEHROOZYAR H.. EFFECT OF DIFFERENT MICROWAVE IRRADIATION TIME ON CHICKE PEA PER-CLEANING NUTRITIVE VALUE, USING IN SITU AND IN VITRO METHOD. ANIMAL SCIENCE RESEARCHES (FACULTY OF AGRICULTURE, UNIVERSITY OF TABRIZ)[Internet]. 2015;25(4):65-79. Available from: https://sid.ir/paper/147615/en

IEEE: Copy

F. SHAMEI, R. PIRMOHAMMADI, and H. KHALILVANDI BEHROOZYAR, “EFFECT OF DIFFERENT MICROWAVE IRRADIATION TIME ON CHICKE PEA PER-CLEANING NUTRITIVE VALUE, USING IN SITU AND IN VITRO METHOD,” ANIMAL SCIENCE RESEARCHES (FACULTY OF AGRICULTURE, UNIVERSITY OF TABRIZ), vol. 25, no. 4, pp. 65–79, 2015, [Online]. Available: https://sid.ir/paper/147615/en

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