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Hossein Jahani-Azizabadi

Hossein Jahani-Azizabadi

Academic rank: Assistant Professor
ORCID:
Education: PhD.
ScopusId: 36155399500
Faculty: Faculty of Agriculture
Address: Department of Animal Science, Faculty of Agriculture, Uinversity of Kurdistan, Sanadaj, Iran
Phone: +988733660067

Research

Title
The effect of heat or heat-xylose processing on chemical composition and in vitro first order dry matter and crude protein disappearance kinetics of guar meal
Type
JournalPaper
Keywords
Guar meal, Digestion, Processing, Heat, Xylose
Year
2010
Journal World Academy of Science, Engineering and Technology
DOI
Researchers Mohsen Danesh Mesgaran ، Hossein Jahani-Azizabadi ، Alireza Vakili

Abstract

The effect of overheat or overheat-xylose processing on chemical composition and in vitro non-linear first order matter (DM) and crude protein (CP) disappearance of three samples of guar meal (GM) was evaluated. Samples were intact GM, verheat processed GM (GMhp, GM was heated at 100 °C for 45 minute using air-forced oven) and overheat-xylose processed GM (GMhx, xylose was included in GM to give a final concentration of 10 g/kg DM, then was heat processed at 100 °C for 45 minute using air-forced oven). The model was: D(t)= D(i).exp (-kd. time)+ I; Where, D(t) is residual DM at any time, , D(i) potentially digestible fraction , kd is fractional rate constant of digestion (h-1) and, I is indigestible fraction. Results of the nonlinear first order disappearance kinetic of DM indicated that the DM of GM and GMhp was completely degradable after 24 h of incubation. The fractional rate constant (kd) of DM disappearance was significantly (P< 0.05) influenced by overheat or overheatxylose processing.