تأثير پرتو تابي امواج مايكروويو و زايلور در روند تجزيه پذيري پروتئين كنجاله سويا با روش SDS-PAGE

The of Effect Microwave Irradiation and Xylose on the Soybean Meal Degradability Characteristic with SDS-PAGE Method

This study was carried out to determine untreated and roasted soybean dry matter and crude protein (CP) degradation characteristics by using nylon bags and SDS-PAGE techniques. The soybean seeds were roasted in oven at 125° C for 15 and 30 minutes. Duplicate samples (6 g) of raw and roasted soybean seeds were incubated in the rumen of three ruminally fistulated Taleshian bulls. Digestibility of rumen undegraded CP was estimated using the three-step in vitro procedure. There were significant differences (P<0.05) between the effective rumen degradability values of untreated and roasted soybean CP at different rumen outflow rates. Increasing roasting temperature decreased the degradation rate and effective protein degradability of roasted soybean compared to untreated soybean (P<0.05). Roasting soybean at 125° C for 15 and 30 minutes increased in vitro digestibility of CP by 9 and 5/13%, respectively (P<0.05). From the slab gel analysis, soybean was primarily composed of p-conglycinin (d:92.4 kDa; a :78.5 kDa; 0 :55.5 kDa) and glycinin (A3:44.1 kDa; A1,2,4:35.7 kDa; B:20.3 kDa). Electrophoretic analysis of soybean protein residues revealed that roasting could protect the acidic (A1,2,4) and basic polypeptide components of glycinin from microbial degradation in the rumen for 24 and 48 h of incubation respectively.