تركيب شيميايي ، فراسنجه هاي تجزيه پذيري و ناپديد شدن شكمبه اي و روده اي پروتيين دانه كلزاي خام يا حرارت داده شده در گوساله هاي نر هلشتاين

Chemical composition, degradability coefficients and ruminal-intestinal disappearance of crude protein of whole raw or heated Canola seed in Holstein steers

The effect of oven-heating of Iranian canola seed (SL M variety) on chemical composition, degradability coefficients (in situ) and ruminal-intestinal disappearance (three- step enzymatic procedure) was determined. The seeds were oven heated at three temperatures: 120, 150 and 180 °C for 2 or 3 hours. Chemical composition of seeds was not affected by heating. Similar pattern was observed when rapidly (a) and slowly (b) coefficients of DM and CP degradability of raw and heated seeds were determined, but degradation rate constant (c) of DM and CP were reduced severly in heated seeds at 150 °C for 3 h and 180 °C for 2 h (79, 89 percent decrease compared with the raw seeds, respectively). The disappearance of ruminal CP of these two treatments was also significantly (p< 0.05) reduced (50.5,73 percent decrease compared to the raw seeds, respectively). Intestinal disappearance of non-ruminal digestible CP for all treatments was similar (except heated seeds at 150°C for 3h, that their disappearance was increased (p< 0.05) 31 percent compared with the raw seeds). Total tract disappearance of CP was highest for raw seeds and heated seeds at 120 °C for 3 h and 150 °C for 2 h (0.91, 0.90, .90, respectively) and was lowest for heated seeds at 180 °C for 2 h (0.34).