Effect of some physical and chemical treatments on the fermentation of soybean meal using gas production technique [electronic resource].

Includes references.

The effect of heat (110 °C, 2 h), formaldehyde (30% w/v) and tannic acid (TA) at three levels (1, 3 and 5 % of DM) treatments of soybean meal were assessed by using the in vitro gas technique. In vitro gas production values were recorded at 3, 6, 9, 12, 24, 48 and 72 h incubation periods. Kinetics of gas production was fitted to an exponential model. Volatile fatty acids (VFA) and ammonia-N (NH-₃N) concentrations were determined at 16 h of incubation. The organic matter digestibility (OMD), metabolizable energy (ME) and net energy (NE) were calculated from gas production after 24-h incubation. Microbial protein (MP) was calculated from OMD. The maximum gas volume was recorded for the untreated SSM followed by heating SBM, SBM treated with 1 or 3% of TA, whereas the values were lowest for SBM treated with formaldehyde and 5% of TA, respectively. The concentrations of NH-₃N and VFA's were decreased (P<0.05) when SBM treated with formaldehyde or 5% of TA. The values of OMD, ME, NE and microbial nitrogen (MN) were decreased with formaldehyde treated SBM. The present study concluded that formaldehyde treated SBM decreased the in vitro gas production and rumen fermentation, however, no significant effects of the three levels of TA (1, 3 and 5 % of DM) or heat treatments were noticed than untreated SBM..

Summary in Arabic.

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