The effect of Physical Processing of Flayseed on in vitro Ruminal Fermentation Parameters

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)
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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