Effect of extrusion with molasses on the rumen undegradable protein fraction of canola oilcake meal and sweet lupins

The effect of the extrusion of canola oilcake meal (COM) and crushed sweet lupins (CSL) with molasses on the dry matter (DM) and crude protein (CP)  degradability was determined in situ. Locally sourced (SOILL Moorreesburg, South Africa) COM and CSL, with the addition of 6% molasses, were extruded  at a maximum temperature of 116 °C. A total of six Dohne Merino wethers (± 80 kg), fitted with rumen cannula, were used in this trial. Samples in  polyester bags (5 g) were incubated in the rumen of the sheep at intervals of 0, 2, 4, 8, 16, 24, and 48 h. The DM and CP disappearances from the rumen  were determined and degradability parameters were estimated. Extrusion increased the potentially degradable CP fraction by 43.5%. At each outflow  rate, the average CP effective degradability of COM (68.2%) was lower than that of CSL (78.0%). Extrusion substantially lowered the CP effective  degradability for both protein sources at every outflow rate tested. The biggest effect was seen at 0.08/h, where effective degradation was lowered by  25.6%. Extrusion with molasses was found to modify ruminal degradation parameters of both canola oilcake meal and crushed sweet lupins, while also  decreasing the effective rumen degradation, especially at faster outflow rates. Thereby, the rumen undegradable protein fraction was increased by  85.4%. This study shows that COM and CSL extruded with 6% molasses can substantially increase RUP.