ELECTROPHORETIC CHARACTERISTICS OF CARCASS PROTEIN OF BROILERS FED ON SUGAR CANE BAGASSE | ||||
| Journal of Soil Sciences and Agricultural Engineering | ||||
| Article 6, Volume 28, Issue 1, January 2003, Page 663-677 PDF (3.98 MB) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jssae.2003.243975 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| A. I. Atia,; R. A. Hegazy | ||||
| National Center for Radiation Research and Technology, Atomic Energy Authority, Cairo, Egypt. | ||||
| Abstract | ||||
| The present study was performed on 50 chicks of 14 days old, classified equally into 5 groups to study the electrophoretic pattern of the protein bands of Pectoralis major muscle after feeding on diets containing untreated or treated sugar cane bagasse for 4 weeks. The sugar cane bagasse and wheat germ were mixed at 4:1 w/w (untreated bagasse) only or with rumen liquor at 1:4 (w/v) and incubated at 39°C and pH 6.5 for 72 hrs., the mixture was irradiated at 2 M rad of gamma irradiation (treated bagasse) and then added by 10 and 20% to the original chicks diet. In comparison with the control, the untreated bagasse 10% group showed almost no change in the qualitative protein bands, to the contrary untreated bagasse 20% group was the worst treatment having apparent reduction in fibrillar proteins. The treated bagasse 10% group has proved to be the best of the 5 groups including the control one with apparent increase in the protein bands responsible for muscle strength, while the treated bagasse 20% group has reduced the feeding quality but to a less extent than the untreated bagasse 20% group. The results denoted that the chicks can well tolerate the substitution of their diets with 8% treated bagasse with no affection on the quality of carcass proteins with consequent saving of 8% of the costs and getting rid of unsuitable by-product. It is also pointed the beneficial effect of using rumen liquor after incubation and sterilization by y-irradiation as it renders the bagasse more digestible and increase the organic nitrogenous compounds in the diet. | ||||
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