Effect Heat Treatment of seasame cake on chemical Composition And Protein Kenetics degradation
Ahmed Joffon Mehela, Asaad Salem Ahmed
كلية الإنتاج الحيوانى-جامعة الخرطوم · السودان
الموضوعات
علوم بحتة وطبيعية
الملخص
This study was conducted to estimate the influence of heattreatment on sesame cake, chemical composition and ruminal proteindegradation.Sesame cake was heated at 140, 150 and 160oC. untreated sesamecake represented control (T1) heated at 140oC for one hour (T2:1) for twohours (T2:2) for 3 hours (T2:3), heated of 150oC for one hour (T3:1) fortwo hours (T3:2) for 3 hours (T3:3) and heated at 160oC for an hour(T4:1) for two hours (T4:2) and for 3 hours (T4:3) samples wereincubated in 3 fistulated female goats (1 bag/goat/period) the incubationperiods: 3, 6, 12, 24, 36 and 48 hours, analysis for chemical compositionwas carried out. The data revealed that no effect on chemicalcomposition (CP, OM), due to heat treatment.Heat treatment generally caused protein protection, by decreasingthe soluble fraction (a) and the rumen degradation rate (c) the highestprotection occurred at 150oC more clearly at one hour.
روابط وملفات
التعريف والنوع
- رقم الوثيقة
- fb5c4dbd-f51b-4c96-b63c-6c6e6394b60a
- رقم العقد
- 0
- نوع الوسائط
- Crawler
- نوع المحتوى
- الرسائل العلمية
- صيغة المصدر
- رسائل ماجيستير
- نوع الملف
- pdf text
- أسماء الملفات
- 1639436_1.pdf
بيانات النشر
- ألقاب المؤلفين
- [{"name_ar":" Ahmed Joffon Mehela","title_ar":"اشراف","title_en":"Supervision"},{"name_ar":"Asaad Salem Ahmed","title_ar":"اعداد","title_en":"Preparation"}]
- اللغة
- English
المصدر والدورية
- اسم المصدر
- Effect Heat Treatment of seasame cake on chemical Composition And Protein Kenetics degradation
المحتوى والصفحات
- عدد الصفحات
- 0
إشراف وإعداد
- الإشراف
- Ahmed Joffon Mehela
- الإعداد
- Asaad Salem Ahmed
الاقتباسات الببليوغرافية
APA
MLA