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