Matus Rajsky
Research Institute for Animal Production Nitra, Slovak Republic
Title: The Nutritional Value of the Heat-Treated and Untreated Lupine
Biography
Biography: Matus Rajsky
Abstract
The objective of the study was to compare the nutritional value of various heat-treated (by dry heat: 110 °C and 120 °C - 5 min., 10 min., 15 min., and by wet heat: 800 °C (f. Cimbria Dantoaster) and untreated samples of lupine (Lupinus albus). Degradability of nutrients was determinted using in sacco method (Ørskov and McDonald, 1979), and intestinal digestibility of crude protein by mobile bag method (Van Straalen et al., 1993). Dry cows with large rumen and duodenal cannulas were used for determination of degradability and intestinal digestibility. Suitable heat treatment should decrease solubility of crude protein and also its degradability in rumen and increase bypass of crude protein into small intestine. The treatment however caused a significant decrease in the content of crude protein soluble in NaCl (from 157.21 down to 60.11 g.kg-1), which indicates suitability of this treatment and better utilization of crude protein in small intestine. Lowest effective degradability of crude protein was determined in lupine treated at 800 °C and highest in the lupine treated at 110 ºC. In the lupine treated at 800 ºC, 42.7% by pass protein was determined. The results indicate that wet treatment utilizing HTST processing (High Temperature Short Time), decreased the effective degradability of crude protein (from 73.58% to 55.14%) and had positive impact on intestinal digestibility of crude protein by 8.46%. Acknowledgment: „This work was supported by the Slovak Research and Development Agency under the contract No. APVV-15-0477“.