Study on Chemical composition, degradation and protein characterization of oilseed cakes available in Sudanese market

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 IX 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.