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Paper Information

Journal:   ANIMAL SCIENCE RESEARCHES (FACULTY OF AGRICULTURE, UNIVERSITY OF TABRIZ)   2015 , Volume 25 , Number 4; Page(s) 65 To 79.
 
Paper: 

EFFECT OF DIFFERENT MICROWAVE IRRADIATION TIME ON CHICKE PEA PER-CLEANING NUTRITIVE VALUE, USING IN SITU AND IN VITRO METHOD

 
 
Author(s):  SHAMEI F., PIRMOHAMMADI R., KHALILVANDI BEHROOZYAR H.*
 
* DEPARTMENT OF ANIMAL SCIENCE, FACULTY OF AGRICULTURE, URMIA UNIVERSITY, URMIA, IRAN
 
Abstract: 

BACKGROUND: Agricultural waste due to their high nutritive potential can be useful food for animal nutrition. OBJECTIVE: The present study was designed to determine the effects of different microwave irradiation time on chemical composition, content of phenolic compounds, DM, CP and OM digestibilities, ruminal degradability parameters of DM, CP and in vitro gas production kinetics and parameters.
METHODS: Chick pea pre-cleaning was processed for 3, 5 and 7 minuts with microwave irradiation after sampling.
RESULTS: Results showed effectiveness of microwave irradiation in reduction of chick pea anti-nutritional factors. Greatest reduction in contents of total phenolics and total tannine (51.67 and 53.31, respectively) was belong to microwave irradiation for 7 minutes. Increasing irradiation time significantly decreased soluble protein fraction which reduces rapidly degradable protein fraction (P ?0.05). Microwave irradiation for 5 and 7 minutes compared with control group reduced (P?0.05) rapidly degradable protein fraction by 12.87 and 17.81%, respectively.
CONCLUTION: Results of present study confirmed the ability of microwave irradiation in protection of CP form extensive ruminal degradation.

 
Keyword(s): AGRI-BYPRODUCTS, CHICK PEA PRE-CLEANINGS, DEGRADABILITY, PHENOLIC COMPOUNDS, TANNIN
 
 
References: 
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APA: Copy

SHAMEI, F., & PIRMOHAMMADI, R., & KHALILVANDI BEHROOZYAR, H. (2015). EFFECT OF DIFFERENT MICROWAVE IRRADIATION TIME ON CHICKE PEA PER-CLEANING NUTRITIVE VALUE, USING IN SITU AND IN VITRO METHOD. ANIMAL SCIENCE RESEARCHES (FACULTY OF AGRICULTURE, UNIVERSITY OF TABRIZ), 25(4), 65-79. https://www.sid.ir/en/journal/ViewPaper.aspx?id=508677



Vancouver: Copy

SHAMEI F., PIRMOHAMMADI R., KHALILVANDI BEHROOZYAR H.. EFFECT OF DIFFERENT MICROWAVE IRRADIATION TIME ON CHICKE PEA PER-CLEANING NUTRITIVE VALUE, USING IN SITU AND IN VITRO METHOD. ANIMAL SCIENCE RESEARCHES (FACULTY OF AGRICULTURE, UNIVERSITY OF TABRIZ). 2015 [cited 2021May18];25(4):65-79. Available from: https://www.sid.ir/en/journal/ViewPaper.aspx?id=508677



IEEE: Copy

SHAMEI, F., PIRMOHAMMADI, R., KHALILVANDI BEHROOZYAR, H., 2015. EFFECT OF DIFFERENT MICROWAVE IRRADIATION TIME ON CHICKE PEA PER-CLEANING NUTRITIVE VALUE, USING IN SITU AND IN VITRO METHOD. ANIMAL SCIENCE RESEARCHES (FACULTY OF AGRICULTURE, UNIVERSITY OF TABRIZ), [online] 25(4), pp.65-79. Available: https://www.sid.ir/en/journal/ViewPaper.aspx?id=508677.



 
 
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