Abstract:
The study was conducted to determine the effect of treating ground
nut cake (GNC) with different alcohol concentrations (50%,70% and
90%) on its dry matter (DM) and crude protein ruminal degradation
percentage and characteristics.
G.N.C was soaked for one hour at 78 o in the different alcohol
concentrations and then air dried.Nylon bags technique was employed
using castrated bull fitted with rumen canula.
All treatments significantly (P < 0.05) increased in situ dry matter and
crude protein degradation at zero time ,while at 3,6,and 12 hrs the treated
cake showed lower degradation values for both DM and CP than the
control. The untreated cake showed significantly (p<0.05) lower washing
loss (a),water insoluble fraction (b) and potential degradability than the
treated cake for both DM and CP. Alcohol treatment did not affect DM
druminal degradation rate. Alcohol
treatment showed ruminal CP
degradation rate values of 6.21,9.08 and 3.7 for 50%,70 %and 90%
alcohol treated GNC respectively ;which are significantly (p<0.0.5) lower
than 9.22 observed in the untreated cake. Among the three treatments
90% alcohol treated GNC was more effective in protecting GNC from
ruminal microflora degradability.
It is concluded that alcohol treatment may increase the amount of GNC
that bypass the rumen. More work is needed to verify these results before
incorporating alcohol treated GNC in ruminants rations.
