Effect of Chemical Treatment on Crude Protein and Dry matter Degradability of Sesame cake in Rumen

Abstract

This research was carried out to determine the in situ rumen degradability characteristics of protected proteins. Sesame cake (SC) was used as protein source. SC was treated with formaldehyde, hydrochloric acid and sodium hydroxide. Three rumen cannulated bull were used in the study. Both untreated SC and treated SC with formaldehyde, hydrochloric acid and sodium hydroxide were incubated in the rumen for 0, 6, 12, 24, 36, 48 and 72 hours. At the end of 72 hours of rumen incubation, degradability IX for crude protein of untreated SC and treated SC with formaldehyde, hydrochloric acid and sodium hydroxide was found as 43.2, 30.9, 30.5 and 27.2 %; and dry matter degradability as 94.3, 62.6, 88.9 and 86% respectively. Effective degradability for crude protein of untreated SC and treated SC with formaldehyde, hydrochloric acid and sodium hydroxide was 75.2, 62.7, 64.6, and 66.8,% and dry matter as 83.1, 62.7, 58.1, and 76.5 %; respectively. Results indicated that, formaldehyde; hydrochloric acid and sodium hydroxide treatment decreased crude protein and dry matter degradability, potential degradability, degradation rate constants and effective degradability of sesame cake.