Effect of different microwave irradiation time on chicke pea per-cleaning nutritive value, using in situ and in vitro method

Agricultural waste due to their high nutritive potential can be useful food for animal nutrition.
The present study was designed to determine the effects of different microwave irradiation time on chemical composition, content of phenolic compounds, DM, CP and OM digestibilities, ruminal degradability parameters of DM, CP and in vitro gas production kinetics and parameters.
Chick pea pre-cleaning was processed for 3, 5 and 7 minuts with microwave irradiation after sampling.
Results showed effectiveness of microwave irradiation in reduction of chick pea anti-nutritional factors. Greatest reduction in contents of total phenolics and total tannine (51.67 and 53/31, respectively) was belong to microwave irradiation for 7 minutes. Increasing irradiation time significantly decreased soluble protein fraction which reduces rapidly degradable protein fraction (P 0.05). Microwave irradiation for 5 and 7 minutes compared with control group reduced (P0.05) rapidly degradable protein fraction by 12.87 and 17.81%, respectively.
CONCLUTION: Results of present study confirmed the ability of microwave irradiation in protection of CP form extensive ruminal degradation.