Influence of Dry Roasting on Rumen Protein Degradation Characteristics of Whole Faba Bean (Vicia fada) in Dairy Cows

Abstract

Whole faba beans (WFB) were dry roasted at different temperatures (110, 130, 150°C) for 15, 30, 45 minutes to determine the optimal heating conditions of time and temperature to increase nutritional value. Ruminant degradation characteristics of crude protein (CP) of WFB were determined by the nylon bag incubation technique in dairy cows fed 60% hay and 40% concentrate. Measured characteristics of crude protein (CP) were soluble (washable) fraction (S), undegradable fraction (U), lag time (T0), potentially degradable fraction (D) and the rate of degradation (Kd) of insoluble but degradable fraction. Based on measured characteristics, percentage bypass crude protein (%BCP) and bypass crude pr..