EFFECT OF HEATING (ROASTING) ON CHEMICAL COMPOSITION, NITROGEN FRACTIONS, DEGRADABILITY COEFFICIENTS AND RUMINAL- INTESTINAL DISAPPEARANCE OF DRY MATTER AND CRUDE PROTEIN OF TWO VARIETIES (SAHAR AND WILLIAMS) OF WHOLE SOYBEAN GRAIN

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FATHI NASRI M.H.; DANESH MESGARAN M.; VALIZADEH R.; NIKKHAH ALI; EMAMI M.R.; HERAVI MOUSAVI A.R.

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Journal: Agricultural Sciences and Technology Year:2006 | Volume:20 | Issue:1 Page(s): 22-35

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Title

EFFECT OF HEATING (ROASTING) ON CHEMICAL COMPOSITION, NITROGEN FRACTIONS, DEGRADABILITY COEFFICIENTS AND RUMINAL- INTESTINAL DISAPPEARANCE OF DRY MATTER AND CRUDE PROTEIN OF TWO VARIETIES (SAHAR AND WILLIAMS) OF WHOLE SOYBEAN GRAIN

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Keywords

DEGRADABILITY COEFFICIENTS

RUMINAL- INTESTINAL DISAPPEARANCE

WHOLE SOYBEAN

Abstract

In this the effect of heating (roasting) of two varieties of WHOLE SOYBEANs (Sahar and Williams) on chemical composition, nitrogen fractions, DEGRADABILITY COEFFICIENTS and ruminal-intestinal disappearance of dry matter (DM) and crude protein (CP) was determined. The grains were heated using a commercial instrument, 130-135°C. A portion of the grains was cooled immediately and the rest was steeped for 45 minutes. Heating the grains caused a significant (P<0.05) reduction of the buffer soluble nitrogen fraction compared to raw grains (79.5 and 76.3 percent decrease in Sahar and Williams, respectively) and steeping intensified it (87.0 and 86.9 percent in Sahar and Williams, respectively). Degradation rate constant (c) of DM and CP was significantly (P<0.05) reduced in roasted grains (75.0, 77.5 percent decrease in Sahar and 63.3, 73.0 percent decrease in Williams, respectively). This reduction was lower for steeped-roasted grains (38.8, 76.2 percent decrease in Sahar and 56.7, 73.1 percent decrease in Williams, respectively). The disappearance of ruminal DM and CP of roasted grains was significantly (P<0.05) reduced compared to the raw seeds (30.2, 58.5 percent decrease in Sahar and 23.1, 57.1 percent decrease in Williams, respectively), but intestinal disappearance of non-ruminal digestible of these nutrients was markedly (P<0.05) increased (11.4, 33.3 percent increase in Sahar and 26.3, 72.7 percent increase in Williams, respectively). Despite the reduction of ruminal disappearance of DM and CP of heated seads increase in intestinal disappearance of DM and CP was recorded and total tract disappearance of DM and CP was significantly (P<0.05) higher than raw grains.

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APA: Copy

FATHI NASRI, M.H., DANESH MESGARAN, M., VALIZADEH, R., NIKKHAH, ALI, EMAMI, M.R., & HERAVI MOUSAVI, A.R.. (2006). EFFECT OF HEATING (ROASTING) ON CHEMICAL COMPOSITION, NITROGEN FRACTIONS, DEGRADABILITY COEFFICIENTS AND RUMINAL- INTESTINAL DISAPPEARANCE OF DRY MATTER AND CRUDE PROTEIN OF TWO VARIETIES (SAHAR AND WILLIAMS) OF WHOLE SOYBEAN GRAIN. AGRICULTURAL SCIENCES AND TECHNOLOGY, 20(1), 22-35. SID. https://sid.ir/paper/553049/en

Vancouver: Copy

FATHI NASRI M.H., DANESH MESGARAN M., VALIZADEH R., NIKKHAH ALI, EMAMI M.R., HERAVI MOUSAVI A.R.. EFFECT OF HEATING (ROASTING) ON CHEMICAL COMPOSITION, NITROGEN FRACTIONS, DEGRADABILITY COEFFICIENTS AND RUMINAL- INTESTINAL DISAPPEARANCE OF DRY MATTER AND CRUDE PROTEIN OF TWO VARIETIES (SAHAR AND WILLIAMS) OF WHOLE SOYBEAN GRAIN. AGRICULTURAL SCIENCES AND TECHNOLOGY[Internet]. 2006;20(1):22-35. Available from: https://sid.ir/paper/553049/en

IEEE: Copy

M.H. FATHI NASRI, M. DANESH MESGARAN, R. VALIZADEH, ALI NIKKHAH, M.R. EMAMI, and A.R. HERAVI MOUSAVI, “EFFECT OF HEATING (ROASTING) ON CHEMICAL COMPOSITION, NITROGEN FRACTIONS, DEGRADABILITY COEFFICIENTS AND RUMINAL- INTESTINAL DISAPPEARANCE OF DRY MATTER AND CRUDE PROTEIN OF TWO VARIETIES (SAHAR AND WILLIAMS) OF WHOLE SOYBEAN GRAIN,” AGRICULTURAL SCIENCES AND TECHNOLOGY, vol. 20, no. 1, pp. 22–35, 2006, [Online]. Available: https://sid.ir/paper/553049/en

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