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Journal of Dairy Science Vol. 71 No. 12 3323-3333
© 1988 by American Dairy Science Association ®
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Protein Solubility, In Vitro Ammonia Concentration, and In Situ Disappearance of Extruded Whole Cottonseed and Other Protein Sources1

J. A. Stutts2, W. A. Nipper3, 4,, R. W. Adkinson, J. E. Chandler and A. S. Achacoso

Department of Dairy Science, Louisiana Agricultural Experiment Station, Louisiana State University Agricultural Center, Baton Rouge 70803

ABSTRACT

Whole cottonseed extruded at temperatures (°C) and rates (kg/h) of 131, 314; 135, 182; 146, 195; and 156, 286 was evaluated by protein solubility, in vitro ammonia concentration, and in situ disappearance techniques. These techniques were used to estimate potential of extruded whole cottonseed for protein escape from the rumen. In addition, raw whole cottonseed, soybean meal, corn gluten meal, and whole cottonseed and soybean meal heated for 4 h at 127, 138, and 149°C were used for comparison. Solubility was by three methods: cold water mixed for 30 min, cold water homogenized for 5 s, and hot water refluxed for 1 h. In vitro ammonia concentration was measured after 2, 4, and 6 h of incubation. Dry matter and CP disappearance was estimated using nylon bags suspended in the rumen for 1, 2, 4, 8, 12, and 24 h.

Extrusion reduced solubility of cottonseed as measured by all three methods. There was no difference in ammonia concentration due to extrusion. Whole cottonseed responded similarly to extruded products at all time intervals. Extruded products differed over time with the in situ technique. The two highest extrusion temperatures resulted in mean DM and CP disappearance rates of 1.32 and 1.32%/h compared with whole cottonseed (1.52, 6.08) and the other extrusion treatments (1.96, 2.92).

FOOTNOTES

1 Approved for publication by the Director of the Louisiana Agricultural Experiment Station as manuscript number 86-15-0019.

2 Present address: Feed Specialties Co., Inc., Des Moines, IA 50313.

3 Present address: Kent Feeds, Inc., Muscatine, IA 52761.

4 To whom correspondence should be addressed.






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Copyright © 1988 by the American Dairy Science Association ®.