PROTEIN FRACTIONATION AND UTILIZATION OF SOYBEAN AND REDBEAN AT DIFFERENT DRYING TEMPERATURES
ABSTRACT: The objective of
this study was to investigate the effect of drying temperatures on chemicalcomposition,
rumen fermentation, and digestibility of soybean and redbean (in vitro).
Soybean and redbean were dried in an oven set at four different drying temperatures:
50, 60, 70, and 80oC for 24 h in threereplicates. The dried samples were then
grilled and used further for chemical composition determination(proximate
analysis, Van Soest analysis, and protein fraction) and in vitro rumen
fermentation assay.Parameters measured in the in vitro assay were gas
production, digestibility, pH, ammonia, and volatilefatty acids (VFA). Data
obtained were analyzed by using analysis of variance and a posthoc test namely Duncan’s
multiple range test. Results showed that neutral detergent insoluble crude
protein (NDICP) content was increased at higher drying temperature (70 or 80oC)
for both soybean and redbean (P<0.05). Similar to NDICP, higher temperature
led to a greater acid detergent insoluble crude protein (ADICP) of soybean as
well as those of redbean (P<0.05). Higher temperature decreased gas
production rate (GPR) of both beans (P<0.05). Drying of soybean at 70 or
80oC decreased crude protein digestibility (CPD) of soybean more than those of
dried at 50 or 60oC (P<0.05). Higher drying temperature resulted in a lower NH3
concentration of both beans (P<0.05). In conclusion, drying temperature at
50 or 60oC was considered to be safe to maintain the nutritional quality of
soybean and redbean.
Keywords: Drying, In vitro, Protein,
Redbean, Soybean
Penulis: Anuraga Jayanegara
Kode Jurnal: jppeternakandd170173