Background and objectives: Degradation in rumen often results in wastage of dietary proteins, particularly in productive ruminants. For this purpose, protection of proteins is essential for productive animals, where the protein requirement of these animals cannot be met from microbial protein synthesis. Therefore, this study was conducted to investigate the effect of green tea waste extract on ruminal degradability and intestinal digestibility of soybean meal dry matter and crude protein. Materials and methods: For extraction from green tea waste, a solvent was prepared with a ratio of 10 ml of methanol, 10 ml of ethanol and 80 ml of distilled water per 100 ml. The soybean meal treated at 0 (control), 5, 10, 15 and 20 percent of dry matter with this extract. Ruminal degradability of dry matter and crude protein determined using two Taleshi bulls by nylon bag method in 0, 2, 4, 6, 8, 12, 24 and 48 hours. Intestinal digestibility measured In vitro. Results: Treatment decreased the amount of dry matter (DM) degradability of soybean meal in all incubation times (P<0. 05). Crude protein (CP) degradability of processing treatments by 5% and 10% extract were not different significantly in comparison to control group (P>0. 05) but 15% and 20% extract significantly reduced CP degradability related to control (P<0. 05). Rapidly degraded fraction (a) of DM degradability of soybean meal in treatments processing with 15% and 20% extract, significantly decreased related to control (P < 0. 05). Fraction of CP degradability significantly reduced by processing in all treated group related to control (P<0. 05). Slowly degraded fraction (b) and potential degradability (a+b) of DM in 5%, 10%, 15% and 20% extract treatments significantly decreased related to control (P<0. 05). b fraction of CP degradability in control, 5% and 10% extract treatments had no significant difference, but 15% and 20% level of extract significantly decreased this fraction related to control (P<0. 05). Constant rate of degradability of DM and CP were not different between treatments. Effective degradability of DM and CP (in 2%, 5% and 8% out flow rates) significantly reduced by treatment (P<0. 05). Intestinal digestibility of DM was significantly higher in soybean meal treated with 5 and 10% extract than other treatments, but 20% extract significantly reduced it (P<0. 05). In addition, intestinal digestibility of CP was significantly higher in soybean meal treated with 5% and 10% extract than other treatments, but 20% extract significantly reduced it (P<0. 05). Conclusion: Soybean meal treatment by green tea waste extract can decrease its ruminal degradability. According to results from DM and CP intestinal digestibility, 5% and 10% levels of green tea waste extract improved soybean meal intestinal absorption and can use for protein protection against ruminal degradability.

This experiment was conducted to determine nitrogen fractions and ruminal dry matter and protein degradability of raw or heated (roasted or extruded) soybean seed. Samples were incubated for 2, 4, 8, 16, 24 and 48 h in the rumen of 4 cannulated Kurdish male lambs (50±3 kg BW). Nitrogen fractions of samples were measured by chemical methods. Results showed that extruding decreased non-protein nitrogen (NPN) and acid detergent insoluble nitrogen (ADIN) in soybean seed. In compared with raw soybean seed, roasting decreased and increased buffer soluble nitrogen and neutral detergent insoluble nitrogen (NDIN), respectively. Lowest NPN and ADIN were observed in extruded soybean seed. Soybean seed extruding decreased and increased the rapidly degradable fraction (a) and the slowly degradable fraction (b) of protein, respectively. Roasting and extruding significantly decreased the rate of degradation (c). Effective degradability (ED) of soybean seed dry matter and crude protein significantly decreased by heat processing. Roasting and extruding had no effect on degradability potential of soybean seed dry matter and crude protein. The results of this experiment showed that heat processing significantly altered nitrogen fractions and decreased ruminal protein degradability of soybean seed. Also, extruding was better than roasting because it decreased NPN, ADIN, a fraction and ED and increased b fraction of soybean seed protein.

Introduction: Barley grain is one of the major feedstuff in ruminant animal’ s nutrition due to its high energy density and lower price than grains such as corn. Rate of barley starch digestion in the rumen is critical issue in high-grain fed ruminants because it is associated with higher performance of animal. Feeding high amount of barley in ruminant animal rations can cause an increase in the incidence of digestive disorders including reduced feed intake, off-feed, acidosis, and liver abscesses. Processing methods such heat treatment can affect physical characteristics and ruminal fermentation of grain. Moreover, barley grains from diverse cultivars are different in their chemical composition and fermentation characteristics due to geographical, environmental and genetic variations as well as their interactions. This experiment was conducted to investigate the effects of variety and heat treatment duration on physical characteristics and ruminal disappearance of barley grain. Material and methods: Two varieties of endemic barley grain (i. e. Sahand and Makoei) were prepared from Seed and Plant Improvement Institute, Karaj, Iran. The grains were roasted in three time duration (5, 10 or 15 min at 120 o C) in a cast iron container. The experiment was conducted using a 2*3 factorial design. The samples were dried in 60° oven for 48 hours. Chemical composition was determined according to prescribed procedures of AOAC (2002). Neutral detergent finer (NDF) and acid detergent fiber (ADF) were measured by method of Van-Soest et al. (1991). Bulk density of sample was determined using the method described by Montgomery and Baumgardt (1965). Water holding capacity (WHC) determined by filtration method (Robertson and Eastwood, 1981). Dry matter solubility and ash solubility of samples were determind by method of Giger-Reverdin (2000). Dry matter degradability was measured by in situ technique using two fistulated Ghezel sheep (fed 60% forage + 40% concentrate). Samples were put in the polyester bags and incubated in the rumen for 2, 4, 8, 12, 16, 24, 36, and hours. After the specific incubation periods, bags were washed under running tap water until the effluent was clear and then dried at 55 ◦ C for 48 h. Bags and contents were weighed to estimate DM disappearance (DMD). Kinetic parameters of DM degradation was estimated by the nonlinear regression procedure of SAS (SAS Inst. Inc., Cary, NC) using the model of McDonald (1981) y = a + b (1 − e− c(t− lag)). Data were subjected to analysis as a factorial in a completely randomized design using the General Linear Model (GLM) procedure of SAS. Results: Roasting increased dry matter (DM) content of both barley varieties (P<0. 05). An increase in ADF and NDF content of roasted grain was due to decrease in water content of grain. Sahand variety showed higher degradability than Makoei (P<0. 05). Dry matter degradability of both barley varieties decreased during 16 to 48 h of incubation due to roasting process (P<0. 05); however, these varieties showed different kinetics of degradation during early period of incubation. Roasting increased DM degradability of the Sahand variety during initial 6 h of incubation; however, it showed different pattern in the Makoie variety. The rapid and slow degradable fractions (ie; a and b) decreased by roasting duration in both varieties (P<0. 05). Also heat processing of barley grain resulted in a lower effective degradability of dry matter (P<0. 01). Effective degradability of Sahand variety was higher than Makoie in all passage rates and all duration of heat processing (P<0. 05). Fractional rate of degradability did not change by heat treatment. Makoei variety had higher water holding capacity (WHC), bulk density (BD), dry matter solubility (DS), and ash solubility (AS) than Sahand (P<0. 05). Roasting increased WHC and decreased BD in both varieties (P<0. 05) but had no effect on DS and AS. There were positive correlations between BD100 and Ether Extract (EE), NDF and ADF content of barley grain, which were 0. 53, 0. 40, and 0. 35, respectively. Also, water holding capacity showed high positive correlation with NDF and ADF content (r =0. 84 and r =0. 71 respectively) and as expected conversely correlated with EE content (r =-0. 61) of barley grain. Both of DMS and AS conversely correlated with EE content of barley grain (r =-0. 24 and r =-0. 49 respectively). Conclusions: The results of the current study demonstrated that it is possible to decrease ruminal degradability of barley grain by using the right roasting treatment and choosing the proper variety. Makoei variety showed more decrease in fractional rate of digestion, which should be considered in the ration formulation.

The aim of this study was to compare the nutritional value of sunflower meal (SFM) and soybean meal (SBM) protein by determining both its ruminal degradability and intestinal digestibility. Three non lactating Jersey cows fitted with a rumen and T-type duodenal cannulas were used to estimate rumen degradability and intestinal digestibility of SFM and SBM dry matter (DM) and crude protein (CP). Samples of SFM were collected from seven sunflower processing plants (SFM1 to SFM7). Six different samples of SBM were collected from three main suppliers (SBM1 to SBM6). Both protein feeds were incubated in the rumen of the cows for 0, 2, 4, 8, 16, 24 and 48 h in 6 replications. The rapidly degradable fraction of DM averaged 24. 8% for SFM which was lower (P<0. 01) than that observed for SBM (29. 2%). The effective DM degrad-ability of SFM (56. 2 %/h), at mean rumen outflow rate of 0. 06/h, was lower (P<0. 01) compared with SBM samples (67. 3 %/h). The washable fraction a of CP was higher (P<0. 01) for SFM samples (26. 3%) in com-parison to all batches of SBM (16. 5%). The effective degradability of SFM CP (67. 7 %/h) at rumen passage rate of 0. 06/h was higher (P<0. 01) than in SBM (63. 0 %/h). The DM intestinal digestibility of SFM samples (42. 6%) measured by the mobile bag technique was lower (P<0. 01) compared to SBM samples (71. 9%). The intestinal digestibility of SFM CP (89. 9%) was also lower (P<0. 01) than in SBM (94. 6%). Results of this study indicate that SBM samples were more resistant to ruminal degradation than SFM. The data sug-gest that changing the toasting parameters can decrease degradability of SFM to improve protein quality.

Background and objectives: Whole barley kernel because of its intact pericarp is resistant to bacterial attachment in the rumen and digestion by ruminants. Therfore, barley processing is required to make its endosperm, encased within indigestible pericarp and hull layers, accessible to the microbial population in the rumen. This study was carried out to evaluate the effects of processing method (grinding vs. steam flaking) using completely randomized design and to investigate the impacts of steaming duration, roller setting, and interaction between steaming duration and roller setting on ruminal degradability of barley grain dry and organic matter in a 3 x 2 completely randomized factorial design.Materials and methods: Five grams (DM basis) of processed barley, ground barley using a hammer mill with a standard screen size of 3 mm (GB) or steam-flaked barley (SFB) using 3 steaming times including of 35, 45 or 55 min. and 2 roller setting distances of 0.3 or 0.4 mm for each steaming time, were weighed into bags (10×20 cm) made of polyester (pore size, 50 m). Triplicate nylon bags were placed in the rumen of a non-lactating Holstein dairy cow for 0, 2, 4, 8, 16, 24, and 48 h, respectively, for each sample. The incubation was repeated three times. Residues of dry matter (DM) and organic matter (OM) per incubation time were analyzed using SAS software.Results: Processing method changed the density of GB (616 g/L), SFB (285 g/L on average) compared to whole barley grain density (684 g/L). Increasing the extent of barley flaking decreased the density from 390 to 180 g/L, and kernel thickness from 1.5 to 1.0 mm. Grinding of barley versus steam-flaking on average increased DM and OM disappearance (%) and raised (P<0.01) the washable fraction (28.6 vs. 21.6%), degradation rate of potentially degradable fraction (0.10 vs. 0.05/h), and effective degradability (60.4 vs. 47.5%); whereas it reduced (P<0.01) the potentially degradable fraction (51.7 vs. 56.0%), and undergrad able fraction (19.7 vs. 22.5%) of DM and increased (P<0.01) the washable fraction (28.3 vs. 21.4%), degradation rate of potentially degradable fraction (0.10 vs. 0.05/h), and effective degradability (60.6 vs. 47.6%); whereas it reduced (P<0.01) the potentially degradable fraction (52.6 vs. 56.5%), and undegradable fraction (19.1 vs. 22.1%) of OM (P<0.01). Increasing the steaming time and decreasing the distance of roller setting (to comparison the distance of rollers, 0.4 vs.0.3 mm) on average increased DM and OM disappearance (%) but decreased the potentially degradable fraction (62.6 vs. 49.4%), and increased the washable fraction (17.8 vs. 25.3%), undegradable fraction (19.7 vs. 25.3%), degradation rate of potentially degradable fraction (0.05 vs. 0.06/h), and effective degradability (44.1 vs. 50.9%) of DM and decreased the potentially degradable fraction (62.9 vs. 50.1%), and increased the washable fraction (17.7 vs. 25.1%), undegradable fraction (19.5 vs. 24.9%), degradation rate of potentially degradable fraction (0.05 vs. 0.06/h), and effective degradability (44.2 vs. 51.0%) of OM for SFB (P<0.05).Conclusion: Results of this study showed that processing method could change barley grain density, particle size and its distribution on sieves. Grinding versus flaking increased the effective degradability of grain DM and OM. Ruminal DM and OM degradability of barley grain could be manipulated by varying the duration of steaming and the distance of roller setting.

This experiment was conducted to study three types of Ruminal degradability of protein whey powder brands with product Shyzr Gloshad Mashhad Food Industries (WP1), whey powder brand Nasr Dalia (WP2) and whey powder product Khorasan Pegah (WP3 ) with 2 Holstein male calves with Ruminal fistula. first, The chemical properties include: moisture, ash, fat, lactose and protein were measured. Later, using Tris buffer samples were extracted proteins and the extracted proteins were determined electrophoresis. For nylon bag technique, the amounts of 5 gram of whey powder samples were placed inside the bag. Incubation times were: 0, 2, 4, 8, 16, 24, 48 and 72 hours. Gel electrophoresis showed that the major protein in whey powder consisted of β-lactoglobulin. lactalbumin, bovine serum albumin and immunoglobulin. These proteins are respectively 50, 20, 10 and 10 percent of total whey proteins in powder form nylon bag Results showed that at 0, 2, 4 and 48 hours incubation, WP1 and WP2 and 72 hours incubation, WP2 highest amount of protein degradability (p<0. 05). At the same time, results also showed that WP1 the highest of soluble protein amount and WP2 highest of protein effective degradability in rumen (p<0. 05). It is also, WP1 and WP2 samples had the highest rate of degradability in 0. 20 per hour (p<0. 05). This study showed the highest effective Ruminal degradability of protein whey powder samples related to WP2, WP1, respectively.

The aim of the experiment was to determine the effect of different dry matter content and addition of silage inoculant on the ruminal protein degradability. Alfalfa herbage was collected from two cuts and the fresh matter was sampled two times during each cut (with different dry matter content). During the preparation of experimental micro-silages, the chopped forage was treated with a microbial inoculant or it was left un-treated (control). Thein sacco method was used for the measurement of ruminal protein degradability. The different dry matter content significantly (P<0.05) affected the rate of ruminal protein degradation in alfalfa silages. The average values of ruminal protein degradability of alfalfa silages were at lower dry matter con-tenth of 70.72±1.243%, at higher dry matter content 73.69±0.554% in the first cut. The ruminal protein de-gradability was significantly (P<0.01) different in the second cut. The alfalfa silages had average value of ruminal protein degradability at lower dry matter content of 69.19±1.184%, at higher dry matter content of 72.74±0.637%. The applied ensiling additive had no statistically significant influence on the ruminal pro-tein degradability in alfalfa silages. In first cut, it was measured in control silages as 72.08±1.620% and in inoculated silages as 72.33±1.901%. In second cut, the average values of ruminal protein degradability of control silages were 71.56±1.833% and of inoculated silages as 70.37±2.014%. The using of bacterial in-oculant had no significant effect of ruminal protein degradability, but improved the fermentation process quality.

This research was conducted to evaluate the effects of cotton seed roasting (125OC for 15 and 30 minutes) on its gossypol content, chemical composition, in vitro CP digestibility, ruminal dry matter (DM) and crud protein (CP) degradability. Degradation kinetics of DM and CP were determined according to in situ procedure with three ruminally fistulated Taleshi bulls. Roasting cotton seed had no effect on chemical composition of feed samples (P>0.05; roasting at 125OC for 15 and 30 minute decreased free gossypol by 17. 5 and 21. 3%, respectively (P<0.05). Although, roasting at 125OC for up to 15 and 30 minute decreased the degradation rate of CP (P<0.05) but it had no effect on effective rumen protein degradability of roasted cottonseed compared to untreated cottonseed (P<0.05). Electrophoresis results indicated that roasting at 125OC for 15 and 30 minute did not alter the disappearance pattern of protein subunits in cottonseed. The result showed that, although roasting decreased the free gossypol content of cottonseed but it was not effective at decreasing its effective rumen protein degradability.

The aim of this study was to evaluate the in vitro effect of coating soybean meal and canola meal with different fat sources on ruminal degradability and intestinal digestibility, as well as, the in vivo digestibility. For this purpose, calcium salt of omega-3, calcium salts of unsaturated fatty acids and prilled fat were used for coating. To determine ruminal degradability, three lactating Holsteins cows fitted with rumen fistulas were used and ruminal degradability and intestinal digestibility of dry matter and crude protein were measured. In the in vivo experiment, 40 Holstein cows were randomly assigned to five treatments (control, full fat soybean, soybeanomega3, soybean-ca salt and soybean-prilled fat). The results of the present study showed that coating soybean meal and canola meal with different fats reduced the degradability of dry matter and protein in the rumen and increased their digestibility in the intestine (p <0. 0001). It was also shown that protection of soybean meal with prilled fat and calcium salts of unsaturated fatty acids was better than omega 3, but coating of canola meal with calcium salt and omega 3 fats was better than prilled fat (p <0. 05). The results of in vitro experiment showed that omega-3 coated soybean meal had the highest digestibility (p=0. 009). It can be concluded that coating protein meal with fat will transfer protein digestion from rumen to intestine and thus increase the RUP portion of protein meal.

The aim of this study was to compare different processing methods on chemical composition, ruminal degradability and in vitro digestibility of soybean seed. For this purpose, three ruminally fistulated bulls were used to measure ruminal degradability of crude protein (CP) and dry matter (DM) by nylon bag technique. Treatments were included: control, gamma irradiated soybean seeds in doses of 20 and 40 kGy, electron beam irradiated soybean seeds in doses of 20 and 40 kGy, microwave irradiated soybean seeds in 15 and 30 minutes, heated soybean seeds for 15 and 30 minutes. The results showed that gamma and electron irradiation with doses of 20 and 40 KGy and also heating for 15 and 30 minutes reduced the rapidly degradable fraction (a) of DM and CP and increased slowly degradable fraction (b) of DM and CP (P <0.05). Gamma and electron irradiation at doses of 20 and 40 KGy and heating for 15 minutes significantly reduced the effective rumen degradability of DM at rumen out flow rates of 2, 5 and 8 %/h to unprocessed treatment. (P<0.05). Gamma irradiation at doses of 20 and 40 kGy reduced the effective rumen degradability of CP at rumen outflow rates of 2 %/h compared to the non-irradiated treatment. Therefore, electron irradiation is recommended for improving nutritional value of soybeans for using in ruminant diets