Effect of Thermal Pre-treatment of Oilseed Feed on Fatty Acid Profiles and Protein Fermentability

This title has been presented on Thursday, December 14, 2023 at 15.40-15.50 GMT+7.

Abstract

This title has been presented on Thursday, December 14, 2023 at 15.40-15.50 GMT+7.

Oilseeds are rich in protein and fat that can be used to improve dairy ration and milk quality. However, the existence of anti-nutrition in raw oilseed may limit their utilization. Thermal treatment partially protects fatty acids and proteins from rumen biohydrogenation and degradation while deactivating anti-nutrition. A study to compare the effect of moist (boiling and autoclaving) and dry heat treatments (roasting and extruding) on fatty acids profile and protein rumen fermentation has been conducted using five oilseed feeds, namely (kidney bean, soybean, mung bean, jack bean, sesame, and palm kernel meal. The fatty acids profile was analyzed using gas chromatography, while protein degradation to produce ammonia concentration in rumen was studied using in vitro methods. The results show that the type of heat treatments did not significantly change fatty acids saturation but significantly affect the C6:0, C11:0, C13:0, C14:1, C15:1, C16:0, C16:1, C17:0, C18:1-cis: C18:2-trans, C18:2-cis, C20:0, C20:1, C18:3: C21:0, C20:2, and C23:0 concentration. The type of heat treatments also did not affect the protein degradation in the rumen. It was found that soybean and palm kernel meal proteins were more resistant to heat treatment, while sesame, jack bean, and kidney bean proteins degraded more intensively after the heat treatment. It can be concluded that all heat treatments can applied to deactivate anti-nutrition in raw oilseeds without affecting fatty acids saturation and protein degradation