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The effect of autoclave
processing and gamma irradiation on apparent ileal
digestibility in broiler breeders of amino acids from canola
meal
Mohammad Chamani1,
Mohammad Molaei1*, Farhad Foroudy2,
Hossein Janmohammadi3 and Gholamreza Raisali4
1Department of Animal Science, Islamic Azad University, Science and
Research Branch, Tehran, Iran.
2Department of Animal Science, Islamic Azad University, Varamin Branch,
Iran.
3Department of Animal Science, Tabriz University, Tabriz, Iran.
4Radiation Application Research School, Nuclear Science and Technology
Research Institute, Atomic Energy Organization of Iran,
Tehran, Iran.
*Corresponding author. E-mail:
molaei_m2000@yahoo.com.
Accepted 22 June, 2009 |
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The
objective of this study was to investigate the effect of
different doses of gamma irradiation and autoclaving on the
apparent ileal digestibility in male broiler breeders of
amino acids from canola meal. Samples were irradiated in a
gamma cell at total doses of 15, 30 and 45 kGy. One package
(control) was left at a room temperature: similar to the
other treatments, evaporation decreased the moisture content
of the samples. Autoclaving of canola meal for 15 min at
121°C was studied. The treatments were: 1) control untreated
canola meal diet; 2) autoclaved canola meal diet; 3) canola
meal diet gamma irradiated at a dose of 15 kGy; 4) canola
meal diet gamma irradiated at a dose of 30 kGy; 5) canola
meal diet gamma irradiated at a dose of 45 kGy. The results
showed that autoclaving for 15 min at 121°C had a
statistically significant effect on the apparent ileal
digestibility of the amino acids in canola meal (p < 0.05).
Autoclaving increased the apparent ileal digestibility of
the amino acids of canola meal compared with the other
treatments (p < 0.05). The effect of autoclaving on an
increase in total coefficient of ileal apparent of amino
acid digestibility (CIAD) total apparent ileal digestibility
of indispensable amino acids, and total apparent ileal
digestibility of dispensable amino acids was significant (p
< 0.05). Gamma irradiation at doses of 15, 30 and 45 kGy
significantly decreased the content of glucosinolate of
canola meal compared with that of untreated canola meal (p <
0.05). The results also showed that gamma irradiation of
canola meal were effective in denaturizing of protein and in
increasing the apparent digestibility of amino acids. In
addition, autoclaving canola meal for 15 min at 121°C and
105 kPa increased the apparent digestibility of amino acids.
Irradiation of canola meal at 45 kGy improved the apparent
digestibility of amino acids in comparison with the other
processing methods.
Key words:
Gamma, digestibility, protein, canola, poultry.
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