Effect of Gamma Ray, Infrared Irradiation, and Roasting on Amino Acids Profile, Ruminal Degradation Kinetics of Linseed Meal

This study was conducted to investigate the effect of 20 and 40 kGy doses of Gamma-Ray (GR), 90 and 120-second- Infrared Irradiation (IR), as well as 15 and 30 minute- Roasting (R) at 140˚C on Amino Acid (AA) profile, AA degradation, ruminal Dry Matter (DM), and Crude Protein (CP) degradation kinetics and in vitro digestibility of Linseed Meal (LSM). The results indicated that while the AAs contents of untreated LSM were relatively higher, the disappearances of AA were decreased by GR and IR after 16 hours of incubation in the rumen (P< 0.01). Moreover, irradiation decreased the water-soluble fraction and increased the potentially degradable fraction of DM and CP (P< 0.01). On the other hand, GR treatments decreased the Effective Ruminal Degradability (ERD) of DM and CP at ruminal outflow rates of 0.05 and 0.08 h-1 (P< 0.01). The digestible undegradable protein and the metabolizable protein of GR and IR at three outflow rates (0.02, 0.05 and 0.08 h-1) were significantly higher than the roasted treatment and the control group (P< 0.01). Metabolizable Protein (MP) of IR did not have a significant difference with the control group in the outflow rate of 0.02, but there was significant increase in outflow rates of 0.05 and 0.08 h-1 (P< 0.01).