Effects of roasting of lupins (Lupinus albus) and high protein variety of soybeans (AC Proteus) on chemical composition and in situ dry matter and nitrogen disappearance in dairy cows

Sweet white lupins (Lupinus albus) and a high protein variety of soyabeans, AC Proteus (HPSB), were roasted in an electric roaster at 300 degrees C for 1, 2, 3 or 4 min. Raw and roasted samples were analysed for total nitrogen, acid detergent insoluble N and protease insoluble N, and available rumen by-pass protein (RBP) was determined. In situ degradability of DM and N was determined using Dacron bags in the rumen of 3 ruminally cannulated dry cows. Soyabean meal was used as a control treatment. Roasting did not affect the total N content of lupins (4.9%) and HPSB (7.3%), but increased linearly (P http://upei-resolver.asin-risa.ca?sid=SP:CABI&id=pmid:&id=&issn=0377-8401&isbn=&volume=51&issue=3%2f4&spage=329&pages=329-335&date=1995&title=Animal%20Feed%20Science%20and%20Technology&atitle=Effects%20of%20roasting%20of%20lupins%20%28Lupinus%20albus%29%20and%20high%20protein%20variety%20of%20soybeans%20%28AC%20Proteus%29%20on%20chemical%20composition%20and%20in%20situ%20dry%20matter%20and%20nitrogen%20disappearance%20in%20dairy%20cows.&aulast=Zaman&pid=%3Cauthor%3EZaman%2c%20M%20S%3bMcNiven%2c%20M%20A%3bGrimmelt%2c%20B%3bMacLeod%2c%20J%20A%3C%2Fauthor%3E%3CAN%3E19951405718%3C%2FAN%3E%3CDT%3EJournal%20article%3C%2FDT%3