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Evaluation Sesame Meal Nutritional Value Treated by Gamma Ray and Microwave irradiation
Habib Amini Esfid Vajani1 , Amir Fattah 2, Sayyed Roohollah Ebrahimi Mahmoudabad3
1- first author
2- Second author , amirfattahorcid@yahoo.com
3- third author
Abstract:   (56 Views)
The high degradation of protein in the rumen leads to the loss of its quality indexes such as amino acid (AA) balance and digestibility. The aim of this study was to evaluate the effect of gamma ray irradiation (GR) at doses of 20 and 40 kGy and microwaving (MW) at 800 W for 3 and 5 minutes on ruminal degradation kinetics and in vitro digestibility of sesame meal (SSM). Degradability parameters of irradiated samples were measured by nylon bag technique. Compared to untreated SSM, irradiation of SSM caused a reduction in chemical composition. GR and MW treatment of SSM decreased concentrations of histidine, threonine, valine, alanine, arginine, glutamine, glycine, and serine but increased concentrations of methionine and phenylalanine. Ruminal degradability of DM and CP was diminished in the treated SSM. Effective degradability (ED) of DM and CP was found to be lower in the GR irradiated SSM compared to the MW irradiated SSM and the control. GR and MW treatment of SSM decreased degradability of isoleucine, methionine, phenylalanine, and threonine but enhanced those for glycine and serine after sixteen hours of ruminal incubation. The in vitro digestibility of DM (DMD), organic matter (OMD), and organic matter in the dry matter (DOMD) were lower and higher in GR and MW irradiated SSM respectively, compared to unirradiated SSM. It can be concluted that irradiation of SSM by GR was effective in protecting crude protein and some amino acids including, methionine and phenylalanine from ruminal degradation.
 
Keywords: Sesame Meal, Gamma Ray, Microwave, In situ, In vitro
Full-Text [PDF 653 kb]   (43 Downloads)    
Article Type: Original Research | Subject: Animal Nutration
Received: 2023/05/16 | Accepted: 2024/01/11 | Published: 2024/03/31
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Creative Commons License This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.