Abstract:
The present experiment was carried out to determine the rumen
dry matter (DM), crude protein (CP) degradability and outflow rate (K)
of three oilseed cakes which are groundnut cake GNC (Arachis
hypogea), cottonseed cake CSC ( Gosspium barabadense), and
sunflower cake SFC( Heliuthus annuus ), Three rumen fistulated
Kenana bulls at age 3 – 3.5 years approximately weighing 200 Kg , were
used in the present experiment. The nylon bag technique was used to
determine effective degradability in the rumen. The bags were incubated
in the rumen of each animal for 6- 12- 24- 36 and 48 hrs. Bioinformatics
technique software was used to analyze (DNA) deoxyribonucleic acid
through (ProtParam program) and to determine the physiochemical
properties and amino acids concentration of three oilseed cakes protein.
The result showed that there were significant difference among all the
three oilseed cakes for dry matter and crude protein effective
degradability. GNC recorded the highest effective degradability of dry
matter and crude protein in the rumen of the three cakes for the above
parameter, with significance level of (p<0.05) in most incubation periods.
The degraded values were (88.6) and (92.2) for dry matter crude and
crude protein respectively, at out flow rate k= o.o2, at 48 hours
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incubation time. Cottonseed cake had medium degraded values of dry
matter and crude protein effective degradability (76.6) and (86.5)
respectively, at 48 hours incubation time, and out flow rate K= 0.02.
With significance difference (p>0.05). Sunflower cake had the lowest
effective degradability of (74.6) and (78.5) for dry matter and crude
protein effective degradability respectively, at out flow rate K=0.02,
with significance difference (p>0.05), at 48 hours incubation time. The
result of this study was compared favorably well with other similar
degradability studies.
Bio informatics analysis used (ProtParam program) to determine
molecular weight and amino acids concentration of protein. It revealed
that GNC had (2384.6 and 207) for molecular weight and amino acid
concentration respectively. Cottonseed recorded (17306.5 and 149) for
molecular weight and amino acid concentration respectively. While the
sunflower cakes recorded (16135.5 and 141) for molecular weight and
amino acids concentration respectively. The result obtained from
bioinformatics (ProtParam program) justified the above results recorded
from degradability study which showed that the Groundnut cake has
unstable protein. Cottonseed and Sunflower cake were stable protein
according to molecular weight and amino acids concentration. Moreover
ProtParam program recorded the instability index and half life of protein
synthesis.
