Effects of Roasting Cotton Seed on its Gossypol Content, Ruminal Degradability and in Vitro Protein Digestibility
This research was conducted to evaluate the effects of cotton seed roasting (125°C 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...
| Main Authors: | , |
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| Format: | Article |
| Language: | fas |
| Published: |
Islamic Azad University, Tabriz Branch
2010-08-01
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| Series: | Ikufīziyuluzhī-i Giyāhān-i Zirā̒ī |
| Subjects: | |
| Online Access: | http://jcep.iaut.ac.ir/article_518856_2cc5372c54465c86bc667216e8012e83.pdf |
| Summary: | This research was conducted to evaluate the effects of cotton seed roasting (125°C 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 125°C for 15 and 30 minute decreased free gossypol by 17.5 and 21.3%, respectively (P |
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| ISSN: | 2538-1822 2476-731X |