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Influence of heat treatment to the degradability capability of protein fractions in rumen by Cncps model of soybean meal (Author: La Van Kinh, Nguyen Van Phu and Huynh Thanh Hoai)
Thứ năm, 22-03-2012 | 13:52:03

La Van Kinh(1), Nguyen Van Phu(1) and Huynh Thanh Hoai(1)




Most of protein content in feed was fermented in the rumen by bacteria system to produce amino acid and ammonia (NH3). To avoid the bacterial fermentation of true protein, decreasing of protein dissolution and digestion in rumen is needed. Heat treatment increases the water-insoluble protein content; therefore the by-pass protein content was improved. The experiment was carried out with 2 factors as heat and treated time (4x4). The soybean meal was treated at 1100C, 1250C, 1400C and 1550C in 30, 60; 90 and 120 minutes. Nitrogen fractions were analyzed by CNCPS model to evaluate the degradability capability in rumen of nitrogen compounds. The protein digestive rate in the intestinal tract was assessed by the protein dissolution in KOH of the treated feed ingredients. The best condition to treat soybean meal is 1250C in 60-120 minutes or 1400C in 30 minutes.

Key words: B1, B2, B3, C, CNCPS, soybean meal, NPN, heat treatment.


From: Vietnam Journal of Agriculture & Rural Development

The Eleven year No. 167 – 2011, page 67-73

Author: La Van Kinh  Email: kinh.lv@iasvn.org

(1)Insititute of Agricultural Science for Southern Vietnam



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