EFFECTS OF OVEN DRYING AND AUTOCLAVE HEAT TREATMENTS ON RUMEN DEGRADABLE PROTEIN AND INTESTINAL DIGESTIBLE PROTEIN OF KAPOK SEED MEAL

Abstract

The experiment aimed to study effects of diflerent temperature and pressure during heating on rumen degradable protein (RDP) and intestinal digestible protein (IDP) of kapok seed meal (KSM). KSM were oven dn'ed at 136; 146 and 156 °C and were heated in autoclave at 0; 0.5; 1.0 and 1.5 atm for 30 minutes. Three rumen fistulated crossbred Friesian Holstein were used and they were given Elephant grass and concentrates. Protein degradation values were measured at 0; 4; 8; 16; 24; 48 and 72 hours afier incubation in the mmen using the following
equation: p=a+b(1-e“ ). In-virra CP digestibility values in small intestine were measured using in-sacco residues (16, 24 and 48 hours incubation) treated by HCl-pepsin-trypsin. Values of RDP a, b and c were significantly affected by oven-drying heating (P<.05) and autoclave heating (P<.01) but value af a+b was not affected. Increased in temperature and pressure during heating increased b value, but decreased a and c values, whilst a+b value did not change. A more drastic
decreased in c value was observed in autoclave heating relative to oven-drying heating. Increased in temperature and pressure during heating significantly increased (P<.01) IDP. ln conclusion, heating decreased solubility value (a), rate of degradation value (c), but increased value of potential degradability (b). Oven-drying heating at 146 ° C and autoclave heating at 1.5 atm were found to have lowest c values 6.06% and 3.19%/hour respectively. IDP values of autoclave
heating were higher than ovendrying heating. Autoclave heating at 1.5 atm was found to have highest IDP (79,87 %).