The influence of physical treatment-expansion and flaking-on crude proteins degradability in the rumen was studied in maize, maize-gluten feed, rape extracted meal and in the expanded one at 120 degrees C and 150 degrees C, rape cake, wheat and flaked wheat by in sacco method. The enzymatic digestibility of crude protein in the rumen undegraded residues of the above mentioned feeds was determined by an enzymatically in vitro method. The treatment of feed decreased significantly the original solubility and theoretical degradability of crude proteins, and the amount of undegraded crude proteins was increased. Positive influence on the amount of enzymatically digested crude protein was determined in rape expanded at 120 degrees C and 150 degrees C (60, 61 and/or 68%). Flaking of wheat had a similar effect. Enzymatic digestibility at undegraded rests where increased by 8-10% after the heat treatment and it remained almost unchanged in expanded maize-gluten feed.
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