Abstract:
The study was conducted to detect the effect of different degrees of heat
treatment on dry matter degradation of two sources of the sesame cake
extracted differently, using electrical power and other one works by camel
The dry matter degradation characteristics and it extent to affect by the
different degrees of heat treatment were studied and compared by using the
nylon bag technique. Each sample was treated by different temperature degree,
but the time was constant for all samples. The temperature degrees were 120,
140 and 160 Cº respectively to two hours.
One fistulated bull was used to incubation the two types in rumen at
different incubation periods 0,6, 12, 24, 36, 48 and 72 hours.
The results of the proximate analysis of the two types of sesame cake
showed that, no significant different (P<0.01) was detected between the two
types of sesame cake in chemical composition.
The results showed that the sesame cake obtained from extractor derived
by camel had higher degradability characteristics through all different
incubation periods than the sesame cake obtained from extractor works
mechanically by electrical power by different significant (P<0.01). Moreover, it
was found that the dry matter degradability was decreased when the degrees of
heat treatment increased for both the two sources of sesame cake.
