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Abstract
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Article Information:
Effects of Microwave Irradiation on Ruminal Protein Degradation of Tomato Pomace
N. Maheri-Sis, M. Eghbali-Vaighan, A. Mirza-Aghazadeh, A.A. Shaddel-Telli, A. Mirzaei-Aghsaghali and A. Aghajanzadeh-Golshani
Corresponding Author: Maheri-Sis Naser
Submitted: 2011 April, 01
Accepted: 2011 May, 06
Published: 2011 June, 10 |
Abstract:
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This study was conducted to evaluate effects of 1000W microwave irradiation for 2.5 and 5 min on
ruminal Crude Protein (CP) degradation parameters of tomato pomace. Nylon bags filled with 5 g of each of
untreated or microwave treated tomato pomace, were suspended in the rumen of three fistulated Gezel rams
for 0, 4, 8, 12, 16, 24, 36, 48 and 72 h, and obtained data were fitted to a non-linear degradation model to
calculate ruminal degradation characteristics. Microwave treatments significantly decreased protein
degradability of tomato pomace on different incubation times. Although microwave irradiation decreased
(p<0.05) the water soluble fraction (a) and increased (p<0.05) the potentially degradable fraction (b) of CP, but
constant rate of degradation (c), total degradability (a+b) and Effective Rumen Degradability of Protein
(ERDP) were not significantly affected by microwave irradiation. The effect of 5 min irradiation on decreasing
water soluble fraction of CP was higher than that of 2.5 min. In conclusion, microwave irradiation reduced
protein solubility in the rumen, but could not significantly affect the extent of escape protein of tomato pomace.
Key words: Microwave irradiation, nylon bags, protein degradation, tomato pomace, , ,
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Cite this Reference:
N. Maheri-Sis, M. Eghbali-Vaighan, A. Mirza-Aghazadeh, A.A. Shaddel-Telli, A. Mirzaei-Aghsaghali and A. Aghajanzadeh-Golshani, . Effects of Microwave Irradiation on Ruminal Protein Degradation of Tomato Pomace. International Journal of Animal and Veterinary Advances, (3): 177-181.
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ISSN (Online): 2041-2908
ISSN (Print): 2041-2894 |
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