Effects of moist heat treatment on crude protein composition and degradability of field peas

A study was conducted to determine the effects of moist heat treatment (aut oclaving at 127 degrees C with a steam pressure of 117 kPa) of field peas f or 10, 20 and 30 min on crude protein (CP) fractions, in situ ruminal CP de gradability and post-ruminal availability of rumen undegraded protein. Heat treatment decreased (P < 0.05) buffer-soluble CP and increased (P < 0.05) the amount of CP associated with the neutral detergent fiber fraction witho ut affecting that associated with acid detergent fiber. Ruminal CP degradab ility decreased (P < 0.05) while post-ruminal availability of rumen undegra ded CP increased (P < 0.05) in cubic fashion as heating time increased. It was concluded that autoclaving of field peas for up to 30 min will reduce r uminal CP degradability without affecting protein duality of rumen undegrad ed protein.