Journal of Food, Agriculture and Environment

Effects of moist heat treatment on ruminal nutrient degradability of and in vitro intestinal digestibility of crude protein from some of legume seeds

Author(s):

Jamal Seifdavati *, Akbar Taghizadeh

Recieved Date: 2012-01-27, Accepted Date: 2012-05-04

Abstract:

Increasing the use of locally produced protein feeds in ruminant production systems around the world would be a valuable development. The objectives of this study were to investigate the effects of autoclave heating on the rumen and post-rumen protein degradation characteristics of some of locally produced legume seeds, including common vetch (CV), bitter vetch (BV) and chickling vetch (CLV). Legume samples were collected and determined for chemical composition, rumen degradability with /without the effect of particle losses, in vitro digestibility and intestinal digestibility of protein after and before autoclaving (in batches at 15 psi and 127°C for 20 min) by in situ-in vitro and in vitro techniques. The results showed high protein content (255 to 278 g/kg dry matter), the rapidly degradable and effective degradability of protein for legumes ranging from 0.40 to 0.51 and 0.72 to 0.76, respectively, and following correction for particle losses, the values for the rapidly degradable protein fraction were lower (from 0.16 to 0.17) than without correction. Autoclaving did affect the chemical composition of the protein supplements, the CP content of legume seeds were lost on autoclaving, which decreased from 6, 4 and 2% for CLV, CV and BV, respectively, but ADF increased by 27% in CLV and 8% in BV (P<0.001). The highest in vitro dry matter and organic matter digestibility content was found in untreated BV seed (68.43-66.91%) and the lowest organic matter digestibility content was in autoclaved CV seed (53.47%).The results indicated that CV seed was highly damaged due to increased ADIN by 46%. In general, autoclaving had a significant decreasing effect (P<0.001) on CV seed for effective degradability (ED) and the soluble fraction (a) 83.58 vs.77.67% and 39.9 vs. 36.59%, respectively. The rate of protein degradation was similar for raw and autoclaved legume seeds, which ranked from 0.050 to 0.068/ h. The effect of particle losses was relevant on effective degradability for all the legumes, being the greatest for raw CV (84.7 vs. 62.95%) followed by raw CV and raw BV (83.58 vs. 61.18% and 82.57 vs.54.15%, respectively). There was no increase in indigestible protein between untreated and autoclaved feedstuffs with the exception of CV (P<0.05) that IDCP values changed from 95.29 to 90.57%. Rumen undegradable protein (IDRUP) ranged between 66.8 and 83.4 by in situ-in vitro procedure. In conclusion, the autoclaving will increase the nutritional value of studied legume seeds and those used as a protein feed for highly yielding ruminants. The results from the studies underlying this experiment suggest that the heat inputs with the autoclaving method were not severe enough to damage the CV and BV seed protein. It is therefore suggested that any of the processes can be used for processing the studied legume seeds, however, due to the fact that autoclaves may not be readily available for the local farmers, traditionally boiling of legume seeds can be done using firewood. As a consequence, these legumes may be considered as a source of degradable protein for ruminal micro-organisms and, therefore, for microbial protein synthesis, before autoclaving and as a significant supplier of RUP for metabolizable protein that escapes into intestine after autoclaving, particularly in CV seed.

Keywords:

Autoclaving, bitter vetch, chickling vetch, common vetch seed, degradability, intestinal digestion

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Journal: Journal of Food, Agriculture and Environment
Year: 2012
Volume: 10
Issue: 2
Category: Agriculture
Pages: 390-397

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