Influence of roasting, gamma ray irradiation and microwaving on ruminal dry matter and crude protein digestion of cottonseed

The aim of the current study was to compare the effect of different physical processing methods including roasting at 140 °C for 15 (R15) or 30 minutes (R30), gamma ray irradiation (γ-irradiation) at doses of 15 (γ15), 30 (γ30) and 45 (γ45) kGy, and microwaving at 800 W for 2 (MW2), 4 (MW4) and 6 minutes (MW6) of whole cottonseed (WCS) on ruminal degradation. In vitro crude protein (CP) digestibility and gossypol contents were compared as well. In situ experiment was conducted on three permanent rumen-fistulated bulls. Gossypol content was decreased among treatments (p