KHOA HQC CdNG NGHfi
K H A IXiAlMG PHAIV G l A l IIM SACCD CHAT K H O V A PROTEIIXI CIJA K H d D A U D A U TUOIVG V A K H O D A U LAC O IXIHIET D D V A T H O I GIAIXI X U LY
K H A C I M H A ULa van KinhS Nguydn Van Phii^
T6MTAT
Thi nghidm in sacco dupe tidn han'h dd danh gia kha nang phan giai chdt kho va protein cua khd diu dau tuong va kho ddu lac d nhidt do va thdi gian xir ly khic nhau. Thi nghidm dupe thuc hidn trdn 2 bd Red Sindhi dupe mo 16 do trudng didn vdi 2 thdi didm u trong da co la 12 va 24 gid. Mdi nguydn lieu gom 5 nghidm thiic (4 nghidm thiic xu ly nhidt va 1 nghidm thiic khdng xii ly) x 2 Idn ldy mau = 10 miu cho vao da CO 1 bo vao 2 thdi didm 8 gid sang va 8 gid toi; va lay miu ra ciing mot liic vao 8 gid sang hdm sau. Mdi nguyen lieu dupe thuc hidn trdn 2 bd khae nhau va lap lai 2 lan trdn ciing mpt liic. Tong sd mau thuc hidn la 80 miu, trong do 40 miu trang (0 gid) va 40 miu in sacco. Mau sau khi ldy ra dupe ngam ngay vao nuoc da de han che su phat trien cua vi sinh vat, sau do dupe giat sach duoi voi nude chay cho ddn khi nuoc giat trong thi dimg. Sau do cho vao tii sdy d eO'C say den khi khdi lupng khdng ddi, can va dem miu di phan tich protein tho. Kdt qua cho thay, kho dau dau tuong sau khi u trong da co 24 gid nghiem thiic xu ly 125''C - 90 phut cho kdt qua cao nhdt vd vat chdt kho khong phan giai la 59,3% va ty Id nito khong phan giai la 41,9%; kho dau lac xir ly nhiet d miic 125''C - 60 phiit cho ket qua cao nhat vd vat chat kho khong phSn giai la 59,5%, protein khong phin giai la 47,1%. Nhu v$y, khd ddu dau tuong tdt nhat khi dupe xir ly nhiet a miic 125''C - 90 phiit, kho dau lac tdt nhat dupe xir ly nhiet d miic 125"C - 60 phiit
Tir khda: Li sacco, kho dau dau tuong, khd diu lac, nita khdng phan giai, v$t chat khd khdng phan giai, xu ly nhiet, bo Red Sindhi.
LDATVANDE
Hidn nay, ed rat nhidu phuong phap khae nhau dd danh gia kha nang phan giai ciia tinie an trong da cd ciia ddng vat da day kep (4 tiii) dupe cac nha nghidn ciiu dinh dudng tr6n thd gidi dua ra. Phuong phap in vitro la phuong phdp tidn hanh trong phdng thi nghidm bdng vide md phdng theo trinh ty ciia qua trinh ti^u hda thiic an trong da ed ciia gia siic nhai lai. Tuy phuong phap nay dd lam va ed ehi phi thdp, nhung dd chinh xac ciia kdt qua vdn cdn ban chd vi mdi trudng da ed nhan tao khdng thd gidng tuydt ddi vdi mdi trudng da cd trong eo thd gia siic va su tiSu hda ciia thiie an cdn phu tiiude vao tdc do di qua dudng ti6u hda ciia tinie an. Phuong phap sinh khi in vitro (in vitro gas production) la phuong phap do luong khi smh ra trong qud tiinh tidu hoa tinie an in vitro gpi la ky tiiu?t smh khi in vitiv do Menke vd cdng sy dd xudt vdo nam 1979. Do chinh xde ciia phuong phdp ndy khdng cao do chdt khang duih dudng nhu tanm cd kha nang hod tan trong mdi trudng cua vi sinh vat phat tridn va trdi theo ddng nude khi chiing ta loc riia, ma thue td tanm khdng ed kha nang ti6u boa bdi vi sinh vat da ed n6n ddn ddn gia tri ty Id ti^u boa tiiire an in vitio cao hon tiiye td
(Makkar, 2004). Phuong phap in sacco la phuong phap sii dung nhirng tiii nhd bdng soi tdng hgp dd chiia mau thiie an va duge dat vao da cd qua nhirng dng thdng 15 dd, djch ti6u hda ciia da ed se thdm vao mdu thiie an nay va ii tai dd vdi thdi gian tuy thi nghidm va loai thiic an (tir 6 -144 gid). Phuong phap ndy don gian vd cd do chinh xde cao vi mdu danh gia duge dat trong mdi trudng da ed that. Phuong phap nay da duge sii dung trong rdt nhidu nghidn etiu vd sy tifeu hda thiie an d ddng vat da day kep.
Ty Id protein thoat qua d cdc ngudn protein thye vat thudng thdp. Ty Id nay d cd khd 38%, than bap ii chua 31%, cd alfafa ii chua 22%, hat liia mach 20%, dau tuong nguydn hat 20%, khd ddu dau tuong dp 30%.
Didu dd ed nghia la lugng protein bj phan giai d da ed ciia cdc ngudn thiie an ndy cao (Stallings, 2006).
Nhidu nghidn ciiu trSn thd gidi da xac djnh rdng vide xii ly nhidt sS lam giam sy phan giai ciia proteui trong da cd. Nghifin eiiu ciia Tagari va cdng sy (1986) cho thdy phan gidi protein thd in vitio gmn tii 87% xudng 48% khi tang nhidt do xu ly hat bdng vai tii 140"C len 180"C trong 20 phiit Faldet va cgng sy (1991) cho rdng xii ly nhidt d 120°C trong 3 gid da lam tang ty Id proteui thoat qua khdi da cd tit 28,6%
I6n 67% d khd ddu d$u tirong chidt ly va tir 28,4% \tn 61,8% d d|Lu tuong hat Vide sir dung thiie an tinh ' Vi?n KHKT Ndng nghidp mien Nam
N 6 N G NGHIDP VA PHAT TRIEN N 6 N G TH6N
Kt 2
THANG8/2011
49KHOA HQC CdNG N G H l chiia protein thye vat duoc bao vd (khd dau dau
tuong va khd ddu cdi qua xii ly nhidt) lam tang cd y nghIa san lugng siia va ham lugng protein siia
(Alhson va Gamworthy, 2002). Dau tuong dugc xii ly nhidt hgp ly se cd tdc do phan giai protein trong da cd eham lai vd khodng 50% protein trong dau tuong dd khang sy phan gidi trong da ed (Stallings, 2006).
0 Vidt Nam nghifen eiiu vd vdn dd nay chua nhidu. La Van Kinh va cdng sy (2011) cho rdng xii ly nhidt khd ddu dau tuong va khd ddu lac se lam gidm ty Id phan giai ciia protein, tii dd 1dm tang ty Id protein khdng hi phan gidi so vdi khdng xii ly nhidt Cdc tdc gid cung da kdt luan rdng vdi khd dau dau tuong thi nfen xii ly nhidt d miie 125*'C trong thdi gian tii 60 -120 phiit va 140°C troAg 30 phiit; vdi khd dau lac xii ly d miie 1 lO^C - 120 phiit 125''C - 30 phiit 125°C - 60 phiit vd 140"C - 30 phiit Tuy nhi^n, nghifen eiiu nay mdi ehi dya theo md hinh CNCPS n6n kdt qua se cdn ban chd. Vi vay dd danh gid ty Id phan giai ciia vat chdt khd va proteui thd tryc tidp trdn co thd ddng vat ddi vdi khd ddu dau tuong vd khd ddu lac da tidn hanh nghidn ciiu khd nang phan gidi bdng phuong phdp in sacco.
L NOI DUIW VA PHUQW niAP NGHIBV CUU
1. Ndi dung nghi&n oiu
Danh gia khd nang phan gidi ciia v^t chdt khd va protein thd trong da cd bd ciia:
Khd ddu dau tuong khdng dugc xii ly fld ddi chiing).
Khd ddu d^u tuong dugc xii ly nhidt d 125°C - 60 phiit, 125''C - 90 phut; 125»C - 120 phiit, MO^C - 30 phiit
- Khd ddu lac khdng dugc xii ly Qd ddi chung).
Khd ddu lac dugc xu ly nhidt d 110"C - 120 phiit 125°C - 30 phut, 1250C - 60 phiit vd 140PC - 30 phiit
Muc tifeu: Xde dinh dugc nghidm thiic xii ly thich hgp cd t^ Id protein thodt qua khdi da cd cao tir 4 nghidm thiic xii ly vd 1 nghidm thiic ddi chiing dia 2 lo?u nguydn Udu dtrdn.
Dja didm fliyc hidn: Vidn KHKT Ndng nghidp midn Nam vd Trudng D?i hgc Ndng Ldm TP. Hd Chi Minh.
Thdi gian tiii nghidm: tir tiidng 6/2008 ddn tiidng 8/2008.
2. Vdt Udu nghidn cihi
Khd ddu dau tuong (raE)T) ciia My 47% protein tiid vd khd ddu lac (KDL) 34% proteui tfid khdng dugc xii ly nhidt va dugc xCr ly nhidt vdi nhidt dd vd thdi gian trinh bdy or phdn ndi dung.
3. Phuong phdp nghidn oiu
Thidt kd thi nghidm: Ttn nghidm in sacco dugc tidn hanh theo phuong phdp dugc md td bdi Orskov, E. R. (1985). T^ Id protein bj phan giai trong da ed dugc xde dinh sau 0 (man trdng), 12 vd 24 gid. Thdi gian thi nghidm in sacco Id 20 ngay, 14 ngdy ddu cho an khau phdn co bdn, 6 ngdy tidp theo tidn hanh thi nghidm theo quy trinh. Tdng sd bd dung cho Ihi nghidm Id 2 con bd Red Sindhi dugc md Id dd trudng didn. Mdi nguyfen Udu gdm 5 nghidm thiie (4 nghidm tinie xii ly nhidt va 1 nghidm tinie khdng xu ly) x 2 Idn ldy miu (sau 12 va 24 gid trong da cd) - 10 mdu cho vao da cd 1 bd vao 2 thdi didm cdch nhau 12 gid va lay mdu ra cimg mot liic. Hai Idn lap lai ciia thi nghidm in sacco trtn mdi nguyfen Udu dugc thye hidn trdn 2 bd khae nhau vd eiing mdt liic. Tdng sd mau thye hidn la 80 mdu, trong dd 40 mau trdng (0 gid) vd 40 mau in sacco (2 loai nguydn Udu x 5 nghidm thiic/l nguydn Udu x 2 thdi didm x 2 Idn lap lai).
Trude tiii nghidm 15 ngdy ciing nhu trong sudt thdi gian thi nghidm bd dugc nhdt lai vd cho an cimg mdt loai thiic an Id cdm hon hgp vd cd sd la Idn dd dn dinh hd vi sinh vat da cd.
Tidn hinh: Diing cSn didn tii cd dd chinh xac 1/10.000 gam, can 7 gam mau da dugc sdy khd, nghidn nhd bdng mdy nghidn min cd kich thude 15 sdng 1 mm, cho mau (tat ca cdc mdu trude dd ddu 'da dugc xde dinh vat chdt khd tuydt ddi) vdo tiii polyester Dacron 9 x 14 cm cd kich tiiudc 15 30 - 40 pm da dugc giat sach, sdy khd, ghi sd vd can khdi lugng. Sau dd diing day dd huge chat midng tiii lai nhdm trdnh mdu b} trdi ra ngodi, cudi cung cdt cdc tiii mdu vdo mdt dng nhua dai khoang 10 cm cd dudng kinh 1 cm da dugc khodt 16. TrSn ding ciia dng cdt sgi day ddi 30 - 35 cm dung dd giOr tiii ndm trong d^ cd vd dd ldy tiii ra dd ddng. Cho mdu vdo d?
cd vdo 2 thdi didm 8 gid sdng vd 8 gid tdi vd ldy mdu ra cung liic vdo 8 gid sdng bom sau, mdu ldy ra dugc cho vdo nude dd l^nh nl^dm tie chd sy ho^t ddng ciia vi sinh v^t d^i co, sau do giat s^h nh^ nhdng trdnh ldm thodt mdu ra ngodi ddn khi nude gi^t trong tiii thdi. Cudi cimg mdu dugc dem di sdy trong tii sdy d nhidt d^ 6GPC vd cSn cho ddn khi khdi lugng khdng ddi. Sau dd dem di phan tich protein tfad dd tinh t^ Id 50 N 6 N G NGHI|P VA PHAT TRIEN NONG TH6N
-
KY2 -
THANG8/2011
KHOA H9C CdNG NGH|
tiiodt qua ciia proteui. Mdu trdng (0 gid) du^c tiiye hidn gidng nhu qua trinh thye hidn mdu thi nghidm in sacco va dugc thye hidn Xxkn cimg mdt tiii khi ii trong da cd, ehi khae la khdng cho mau vao da ed ma dem mdu di giat ludn.
Ty Id ti6u hda vat chat khd va nihr dugc tinh tiieo cdng thiie:
TL phan giai VCK h-ong da ed = (DA - DB)/DA * 100 Ty Id phan giai nito (N) trong da ed duoe tinh bang cdng thiie sau:
TL N phan gidi = (NA*DA - NB*DB * DA)/(NA *
DA) * 100 = 100 - (NB * DB)/NA * 1 0 0
vat chat khd ciia mau khdng phan gidi trong da cd bdng cdng thiic sau:
TL khdng phan giai VCK = DR/DA * 100
T^ Id nito thdat qua khdi da cd dugc tinh bdng cdng thiic sau:
TL N tiioat qua =100 -(NA * DA - NB * DB *
DA)/(NA * DA) * 100 = (NB* DB)/NA* 100
Trong dd: NA: ty Id nito cdn lai ciia mdu trdng;
NB: ty Id nito cdn lai ciia mdu thi nghidm in sacco;Df^.
ty Id vat chat khd cdn lai ciia mdu trdng; Dg. ty Id vat chdt khd cdn lai ciia mau thi nghidm in sacco.
Chi tidu theo ddi: Khdi lugng mdu trude va sau khi ii trong da ed; khdi lugng mdu trdng trude va sau khi giat protein thd dia mdu trude va sau khi ii trong da cd; protein tiid ciia mau trdng trude vd sau khi giat
XulysdUdu:Tat ed cac sd Udu tiiu tiiap dugc xii ly thdng k6 trfen may tinh bdng phdn mdm Microsoft Office Excel 2003.
1 . KET Q U A V A I H A O LUAN
1. Ty Id phan gidi in sacco ciia khd ddu d$u tuong
Kdt qua d bang 1 cho thdy, xii ly nhidt da lam tang ty Id v$t chdt khd khdng phan giai ciia khd ddu dau tuong. Khi khdng xii ly, ty Id khdng phan gidi v$t chdt khd ciia khd ddu dau tuong tai cac thdi didm 12 gid va 24 gid ii mdu trong da cd tuong ting la 59,6 va 41,0%. Trong khi dd, xir ly nhidt va thdi gian d cac miie khde nhau da cho kdt qud vat chat khd khdng phan gidi cao hon rd rdt 71,7 - 74,1% d tiidi didm 12 gid va 53,8 - 58,9% d tiidi didm 24 gid. 6 tiidi didm 12 gid, miic xii ly 125°C trong thdi gian 120 phiit cd kdt qud cao nhdt 74,1% vat chdt khd khdng phan gidi.
Nhung d thdi didm 24 gid thi khdng cd sy sai khae nhau vd ty Id vat chdt khd khdng phan giai giira 3 miie xii ly 125"C - 90 phiit, 125''C - 120 phut va 140»C - 30 phiit cimg xdp xi 59%. Thdp nhdt d nghidm thiire khdng xir ly la 41,0%. Tuong ty vdi ty Id vat chdt khd khdng phan gidi, ty Id nito khdng phan giai d nghidm thiie khdng xii ly cho kdt qua thdp nhdt d ed 2 thdi didm 12 vd 24 gid. Didu ndy ed nghia la ty Id protein tiiodt qua ciing tiidp nhdt 6 thdi didm 12 gid tiii hdu nhu khdng cd sy khae bidt giiia cac nghidm thue xii ly> ty Id nito khdng phan gidi dao ddng khdng nhidu tir 49,7-51,6%.
Bdng 1. Ty Id VCK va nito khdng phan gidi trong d^ cd sau 12 vd 24 gid dia khd d
VCK khdng phan gidi 12h VCK khdng phan giai 24h Nitiy khdng phan giai 12h Nito khdng phan giai 24h
NL 59,6 41,0 41,0 30,4
KDT 125<'C-60'
71,7 53,8 49,7 38,3
KDT 125"'C-90'
72,9 59,3 50,6 41,9
laXT 125»C-120'
74,1 58,6 51,6 41,0
du dau tuong KDT 140»C-30'
72,7 58,9 51,6 39,4 Ghi chu: KDT12^C - 60'nghia li khd diu diu tuongxulyol2$'C trong 60phut
6 tiidi didm 24 gid tiii ty Id ndy cd su khae bidt rd rdt cao nhdt d nghidm tinie 125°C - 90 phiit Id 41,9% vd tiidp nhdt d nghidm tiiue 125''C - 60 phiit la 38,4%. Didu nay cd tiid la do ti-ong khodng 12 gid thi sy Ifen men phan gidi nito trong da cd chua ni^nh nfin ty Id phan gidi chua nhidu do dd chua gay ra sy khae bidt Sau 24 gid tiii dd la khodng tiidi gian dai dii dd
2. Ty Id phan gidi in sacco dia khd ddu I9C Khd ddu lac dugc xii ly nhidt d cac miie khae nhau cho kdt qua ^ Id phan gidi v$t chdt khd khae nhau (Bdng 2). Ty Id v$t chdt khd khdng phan gidi ciia khd ddu I9C d tiidi didm 12 gid cao nhdt la 68,5% d nghidm tinie 1 2 5 t - 30 phiit va tidp ddn la 67,6% b nghidm tinie IIQPC - 120 phiit, fli^ nhdt b nghidm qud tiinh Idn men phdn gidi nito tdc ddng gdy ra anh tinie khdng xii ly Id 61,7%. 6 tiidi didm 24 gid, mue hudng. Nhu v$y nghidm tinie xir 1^^ 1 2 5 t - 90 phiit xu ly 125»C - 60 phiit cho kdt qud cao nhdt cd 59,5%
cho kdt qud tdt nhdt vd vdt chdt khd khdng phan gidi vdt chdt khd khdng bj phan gidi, trong khi dd cdc Id 59,3% vd t^ Id nito khdng phan giai Id 41,9%. nghidm thiic khde cho kdt qud v$t chdt khd khdng N 6 N G
NGHlf
P VA PHAT TRI^N N 6 N G TH6N-
KY2 -
THANG8/2011
51KHOA HOC C 6 N G NGHE phan giai thap hon tir 2,3 - 10,5%. Vdi chi ti6u nito
khdng phan giai d thdi didm 12 gid, kdt qud thdp nhdt la 42,1% d nghiem thiie khdng xii ly va cao nhat d nghiem thiic 125°C - 60 phiit chi cd 43,9% nito hi len men phan giai d da cd, cdn lai 56,1% nito khdng hi phan giai ma thoat qua da cd. Nhung ddn thdi diem 24 gid thi cung d nghidm thiic nay chi cdn 47,1% nito khdng hi phan giai, ciing cd nghia la da cd 52,9% nito
bi phan giai bdi vi sinh vat da cd, mac du kdt qua nay vin Id cao nhat vd kdt qua thdp nhdt vdn d nghidm tinie khdng xii ly, ed 34,6% nito khdng hi phan giai.
Cdc nghidm tinie khae cho kdt qua cao hon nghidm thiic khdng xu ly nhung van thap hon nghidm thiic 125°C - 60 phiit Tir cdc kdt qua trdn ta tiidy nghidm tinie 125°C - 60 phiit cho kdt qua tdt nhdt
Bdng 2. Ty Id VCK vd nitir 1
VCK khdng phan giai 12h VCK khdng phan giai 24h Nito khdng phan giai 12h Nito khdng phan giai 24h
didngp NL 61,7 49,0 42,1 34,6
han gidi trong da ed sau 12 vd 24 gid ciia khd ddu lac KDL
110''C-120' 67,6 55,2 51,5 44,1
KDL 125°C-30'
68,5 57,2 51,6 44,8
KDL 1250c-60'
65,0 59,5 56,1 47,1
KDL 140*'C-30'
66,9 55,0 53,7 45,5 Ghi chii: KDL IICPC-120'nghia li khd diu diu tuongxulyolKPC tiong 120phut IV. KET LUAN
Ddi vdi khd dau tuong d thdi didm 24 gid: vat chat khd khdng phan giai ciia khd dau dau tuong dugc xii ly nhiet cao hon ciia khd dau dau tuong khdng dugc xir ly nhidt tir 12,8 - 18,3%, cao nhat la 59,3% d nghidm tinie xu ly 125°C - 90 phiit; tirong tir, protein khdng phan giai cua dau dau tuong duge xii ly nhiet cung cao hon khd dau dau tuong khdng duge xu ly nhidt tir 8,0 - 11,5% va cao nhdt la 41,9% d nghiem thiie xu ly 125''C - 90 phiit Nhu vay khd dau dau tuong tdt nhat la khi duge xu ly nhiet d miie 125"C-90 phiit
- Ddi vdi khd dau lac 0 thdi didm 24 gid: v$t chdt khd khdng phan giai ciia khd ddu lac dugc xii ly nhiet cao hon ciia khd ddu lac khdng duge xii ly nhiet tii 6,0 - 10,5 %, cao nhat la 59,5% d nghidm tinie xir ly 125°C - 60 phtit tuong ty protein khdng phan giai ciia ddu lac duoe xii ly nhidt cung cao hon khd dau lac khdng dirge xu ly nhidt tir 9,5 - 12,5% va cao nhat la 47,1% 0 nghidm tiiire xii ly 125°C - 60 phiit Nhu vay khd dau lac tdt nhat la khi duge xii ly nhidt d miie 125''C - 60 phiit
TAIUIUTHAMKHAD
1. Allison R. D. and Gamworthy P. C, 2002.
Increasing the digestible undegraded proteui intake of lactating dairy cows by feedmg fishmeal or a rumen protected vegetable proteui blend. Animal Feed Science and Technology, 96:69^1.
2. Faldet M. A., V. L Voss, Broderick G. A. and Satter L. D., 1991. Chemical, m vitro and in situ
evaluation of heat treated soybean proteins. Journal of Dahy Science, 74: 2548-2554.
3. La van Kinh, Nguydn Van Phii va Huynh Thanh Hodi, 2011. Anh hudng cua xii ly nhidt ddn kha nang phan giai cac tidu phan protein trong da cd theo md hinh CNCPS ciia khd dau dau tuong. Tap chi Ndng nghidp & PTNT, sd 8, ti-ang 67 - 73.
4. Makkar H. P. S., 2004. Recent advances in the m vitro gas method for evaluation of nutritional quaUty of feed resources. In: Assessing quality and safety of animal feeds. FAO Animal production and healtii series 160. FAO, Rome, 55^8.
5. Menke K H., Raab L, Salewski A., Stemgass H., Fritz D. and Schneider W., 1979. The estimation of digestibiUty and metaboUzable energy content of ruminant feedstuffs from the gas production when they incubated with rumen Uquor in vitio. Journal of Agricultural Science (Camb.), 93:217-222.
6. Orskov, E. R., 1985. Evaluation of crop residues and agroindustrial byproducts using the nylon bag method. In: Better utilization of crop residues and byproducts in animal feeding: Research
Guidelines 1. State of knowledge (Editors: T. R.
Presfe)n, V. L Kossila, J. Goodwin and 8. Reed) FAO Animal Production and Health P^er No. 50, pp 163-
184.
7. StalUngs C. C, 2fx)6. Bypass proteui and use of bypass soybean meal products in tiie United States. Tdi Udu trfen mang tai dia chi
<ht^://www.asa-europe.org/pdf/bypass_protein>.
Truy c^p ngdy: 14/8/2006.
52 N 6 N G NGHlf P V A PHAT TRIEN N 6 N G T H 6 N - KY 2 - T H A N G 8/2011
KHOA HQC CdNG N G H |
8. Tagari H., Pena F. and Sati«r L D., 1986. txeatedyfhole cottonseed. Journal of Animal Science, Proteui degradation by rumen microbes of heat- 62:1732-1736.
THE IN SACCO DEGRADABIDTY OF DRY MATTER AND CRUDE PROTEIN OF SOYBEAN MEAL AND PEANUT CAKE TREATED AT DIFFERENT TEMPERATURE AND TIME
La Van Kmh, Nguyen Van Phu Summary
The in sacco experiment was conducted on 2 Red Sindhi cows installed T-cannula to evaluate degradability potential of dry matter and cmde protein of soybean meal and peanut cake treated at different temperature and time in the rumen. The incubation periods in rumen were 12 and 24 hours. The degradability of each material was assessed in five treatments (four with heat treatments and one without heat treatment) with two replicas. The samples were put into rumen at 8 am and 8 pm and simultaneously taken out at 8 am next day. Each material was performed on two different cows at the same time. After removed fi-om rumen, samples were soaked immediately in ice to limit the growth of microorganisms and washed under running water tap until the washing water was clear. All samples were dried at 60''C and then analyzed for cmde protein content Results indicated that soybean meal treated at 125''C 90 minutes gave the best undegradable dry matter (59.3%) and undegradable protein (41.9%) after 24 hours incubation in the rumen.
While, peanut cake showed the best results on undegradable dry matter (59.5%) and undegradable protein (47.1%) with heat treatment at 125''C - 60 minutes.
Keywords: In sacco, soybean meal, peanut cake, undegradable nitrogen, undegradable dry matter, heat treatment. Red Sindhi cow.
Ngudi phdn bidn: GS.TS. VQ Duy Gidng
N 6 N G N G H l f P v A PHATTRI^N N 6 N G T H 6 N K V 2 . T H A N G 8 / 2 0 1 1 53
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