Veterinary Research Forum
Vet Res Forum

Microwave irradiation of whole soybeans in ruminant nutrition: Protein and carbohydrate metabolism in vitro and in situ

Document Type : Original Article

Authors

Sara Golshan 1
Rasoul Pirmohammadi 2
Hamed Khalilvandi-Behroozyar 2

1 MSc Graduate, Department of Animal Science, Faculty of Agriculture, Urmia University, Urmia, Iran

2 Department of Animal Science, Faculty of Agriculture, Urmia University, Urmia, Iran

https://doi.org/10.30466/vrf.2019.35896
Abstract
Whole soybeans serve as one of the main sources of protein in ruminant nutrition. Different processing methods have been employed for ruminal protein protection. The present study was conducted to determine the effects of microwave irradiation [900 W; 2, 4 and 6 min] on quality, ruminal degradability and estimated in vitro intestinal digestibility of availability soybean crude protein. This experiment was performed in a completely randomized design with seven treatments including control (no processing), along with 2, 4 and 6 min of microwave irradiation on whole and ground soybeans. Protein and carbohydrate fractions were determined according to Cornell Net Carbohydrate and Protein System (CNCPS). Triplicates of the samples were incubated in the rumen of three cannulated Holstein steers for up to 48 hr. Microwave irradiation increased neutral detergent insoluble nitrogen, metabolizable protein content and resulted in a lower effective rumen degradability and in vitro gas production. Nevertheless, longer processing time led to higher unavailable protein and carbohydrate fractions. In the main, microwave irradiation of ground samples for 4 min increased metabolizable protein content, without negative effects on protein and carbohydrate availability.

Keywords

Heat treatment
Metabolizable protein
Undigested crude protein

Subjects

  1.  

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Veterinary Research Forum
Volume 10, Issue 4
Autumn 2019
Pages 343-350

  • Receive Date 15 August 2017
  • Revise Date 25 September 2017
  • Accept Date 07 November 2017

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