Mohamady, F. (2015) The effect of Physical Processing of Flayseed on in vitro Ruminal Fermentation Parameters. Masters thesis, University of zabol.
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Abstract
An in vitro gas production technique and dry matter degradability (in vitro) was conducted to assess the effect of different treatrnent milling, roasting, water boiling (0.5, 1, 2 and 4 h) and oven drying (65, 95 and 125 °C for 4, 8 and 12 h) on fermentation parameters of flaxseed. All the treatment preparations were followed by milling in a 2 mm screen and a sample of 500 mg of each treatment was weighed into serum bottles in a completely randomized design. The potential of gas production )A) significantly (P<0.01) decreased as the time of roasting increased. Furthermore, milling the flaxseed had the greatest potential gas production (P<0.01). Potential and fractional constant rate of gas production (C) was significantly (P<0.01) decreased as the time of boiling increased. Overall, milling the flaxseed resulted significant higher potential of gas production compared to boiling. Methane production and M/D of the water boiled flaxseed reduced significantly (P<0.05) as the time of boiling increased. Oven drying at 125°C for 12 hour showed the lowest DMD and methane production among other heating times and it was approximately 40% lower than oven dried flaxseed at 125 °C for 4 hour. This research showed that processing of whole flaxseed
| Item Type: | Thesis (Masters) |
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| Uncontrolled Keywords: | Flaxseed, In vitro, Milling, Roasting, Oven drying, Boiling |
| Subjects: | S Agriculture > SB Plant culture |
| Depositing User: | admin admin1 admin2 |
| Date Deposited: | 12 Jun 2017 05:41 |
| Last Modified: | 12 Jun 2017 05:41 |
| URI: | http://eprints.uoz.ac.ir/id/eprint/1516 |
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