Effect of Heat Treatment on Dry Matter Degradability of Sesame Cake

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.