Impact of Protease Enzyme on Degradation Degree and Coefficient of Laboratory Digestion for Fish Meal in The Ruminant's Diets

Abdulrahman Tawfeeq, Jamal; A. Shjaa, Tahir; A. Manaf, Amal

	Impact of Protease Enzyme on Degradation Degree and Coefficient of Laboratory Digestion for Fish Meal in The Ruminant's Diets
Journal of Tikrit University For Agriculture Sciences
Article 1, Volume 18, Issue 2, 2018, Pages 176-181
Authors
Jamal Abdulrahman Tawfeeq; Tahir A. Shjaa; Amal A. Manaf
Abstract
This study was conducted in the laboratories of Agriculture College / University of Baghdad, in order to increase the solubility of fish protein meal and in-vitro digestibility. There were three treatments: fresh fish powder (comparison treatment), the second was fish powder treated with protease enzyme 70000U/gm using different concentrate 1%, 2% and 3% (w: v). The third treatment is soybean meal used in digestion experiment to compare the degree of digestibility of dry matter and organic matter in the treatments that use soy protein or fish powder treated or without treated protease. We used cheap fish supplied from local markets known as Zori, Abu Chrizh or Khushani. Treated with 1% and 2% protease enzyme leads to increase ether extract content (P<0.05) and soluble nitrogen (P<0.01) with 3% conc. as true protein without effected on non-protein nitrogen. As it is shown by the experience of in-vitro digestibility for fish meal treated with or without protease enzyme when substituted with soybean in ruminant diets, high in vitro digestion of organic matter (P<0.01) without any effect on dry matter digestibility. It concluded that 3% of protease enzyme increase degraded true protein.
Keywords
Protease; fish meal; vitro digestibility; soluble N; degraded protein

Statistics Article View: 161 PDF Download: 148