Protein Degradation by Rumen Microbes of Heat-Treated Whole Cottonseed

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Abstract
In vitro and in situ rumen digestion trials were conducted to measure the effect of heat treatment on protein degradation by rumen microbes of cottonseed auotclaved and dry-heated (120, 140, 160 and 180 C) for different lengths of time (20, 40, 60, 90 and 120 min). Autoclaving (120 C, 1 kg/cm2 of pressure for 60 min) was effective in reducing ammonia nitrogen concentration in vitro, but dry heat at this temperature was without effect. Dry heating caused a linear decrease of in vitro ammonia concentration as temperature increased from 140 to 180 C and as exposure time increased from 20 to 120 min. The in situ results corroborated the in vitro findings. Crude protein disappearance from dacron bags decreased from 87 to 48% as temperature increased from 140 to 180 C after 20 min of heating. Copyright © 1986. American Society of Animal Science . Copyright 1986 by American Society of Animal Science

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