Document Type : Article
Author
Abstract
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
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