Study of whey powder and determine the ruminal degradability of protein by the nylon bags method

This experiment was conducted to study three types of Ruminal degradability of protein whey powder brands with product Shyzr Gloshad Mashhad Food Industries (WP1), whey powder brand Nasr Dalia (WP2) and whey powder product Khorasan Pegah (WP3 ) with 2 Holstein male calves with Ruminal fistula .first, The chemical properties include: moisture, ash, fat, lactose and protein were measured. Later, using Tris buffer samples were extracted proteins and the extracted proteins were determined electrophoresis. For nylon bag technique, the amounts of 5 gram of whey powder samples were placed inside the bag. Incubation times were: 0, 2, 4, 8, 16, 24, 48 and 72 hours. Gel electrophoresis showed that the major protein in whey powder consisted of β- lactoglobulin .lactalbumin, bovine serum albumin and immunoglobulin. These proteins are respectively 50, 20, 10 and 10 percent of total whey proteins in powder form nylon bag  Results showed that at 0, 2, 4 and 48 hours incubation, WP1 and WP2 and 72 hours incubation, WP2 highest amount of protein degradability (p<0.05). At the same time, results also showed that WP1 the highest of soluble protein amount and WP2 highest of protein effective degradability in rumen (p<0.05). It is also, WP1 and WP2 samples had the highest rate of degradability in 0.20 per hour (p<0.05). This study showed the highest effective Ruminal degradability of protein whey powder samples related to WP2, WP1, respectively.