Department of Animal Science, G.B. Pent University of Agric. and Technology, Pantnagar-, 263145, India
*Present Address: Animal Nutrition Division, IVRI, Izatnagar- 243122, U.P. India.
Online published on 29 December, 2011.
Frotein solubility of five protein supplements viz., groundnut cake (GNC), soybean meal (SBM), linseed meal (LSM), flshnieal (FM) and cotton seed cake (CSC) were determined before and after soaking, boiling, formaldehyde and heat treatments, in McDougall's artjfical saliva (MAS), sodium chloride (NaCl) and sodium hydroxide (NaOH) solutions. The CP disappearance was determined at 4, 8,12,16, 24 and 36h in rumen fistulated male cattle. The protein sohlbility of different supplements were significantly (P<0.01) different amongst each other. It was found to be highest for FM followed by GNC, LSM, CSC, and SBM. Different treatments decreased the protein solubility significantly’ (P<0.01) and maximum protection was observed on heat treatment at 150°C for 4 h followed by formaldehyde treatment, heat treatment at 125°C for 4h, boiling and soaking. The disappearance of protein in rumen was significantly (P<0.01) affected by treatments. Heat treatment at 150°C for 4h provided maximum protection of protein followed by the formaldehyde treatment, heat treatment 125°C for 4h and boiling decreased the protein disappearance of CSC only while soaking did not protect the CP disappearance. Heating, formaldehyde and boiling treatments were found to be good methods for protecting crude protein solubility and degradability of different protein supplements.
