In Sacco Evaluation of Rumen Protein Degradation Characteristics and in vitro Enzyme Digestibility of Dry Roasted Whole Lupin Seeds (Lupinus albus)

Abstract

The effects of dry roasting whole lupin seeds (lupinus albus, WLS) at 110, 130 or 150°C for 15, 30 or 45 minutes on the in sacco rumen degradation characteristics, optimal heating conditions of time and temperature and in vitro enzyme digestibility were determined. Ruminant degradation characteristics (RDC) of crude protein (CP) of WLS were determined by in sacco technique in dairy cows. Measure RDC were soluble (S), undegradable (U), potentially degradable (D) fractions, lag time (TO) and rate of degradation (Kd) of insoluble but degradable fraction. Based on measured RDC, percentage bypass CP (%BCP) and bypass CP (BCP in g/kg, DM) were calculated. Degradability of CP was significantly redu..