effect of heat treatments on chemical composition, in situ degradability and in vitro fermentability of chick pea pre-cleaning wastes

this study was conducted to evaluate the effects of different heating treatments (autoclaving roasting steam flaking and microwave irradiation) on chemical composition anti nutritional compounds (tannin and phenolic) in situ dry mater (dm) and crude prate in (cp) degradability. three fistulated bull in a complete randomized block design and in vitro gas production kinetics (complete randomized design 3 different runs 3 replication for each of treatments) pre cleaninig chick pea wastes were used. unprocessed and wastes (control) had dm (g/100 g) cp (%dm) and ash (%dm) content of 89.2 26.1 and 2.26 respectively in situ dm and cp effective degradability (g/100 dm & cp respectively k=0.02) digestible om (g/100 g) and microbial protein yield (g/kg dom) was 65 79.5 52 and 62.7 respectively. heat treatments significantly (p