Effect of varying levels of formaldehyde treatment of mustard oil cake on rumen fermentation, digestibility in wheat straw based total mixed diets in vitro
| Autor: | Sudhir Kumar Tomar, Debashis Roy, Mahima, Vinod Kumar, Muneendra Kumar |
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| Rok vydání: | 2015 |
| Předmět: |
Veterinary medicine
ruminal fermentation Formaldehyde protein fractions Biology SF1-1100 Rumen chemistry.chemical_compound SF600-1100 ruminal fluid Botany Dry matter Organic matter Food science Animal nutrition mustard cake chemistry.chemical_classification General Veterinary protected protein volatile fatty acids Straw in vitro gas fermentation technique Animal culture chemistry Nutrition physiology Fermentation ammonia release Research Article |
| Zdroj: | Veterinary World Veterinary World, Vol 8, Iss 4, Pp 551-555 (2015) |
| ISSN: | 2231-0916 0972-8988 |
| DOI: | 10.14202/vetworld.2015.551-555 |
| Popis: | Aim: The aim of the current study was to protect the protein in mustard cake by different levels of formaldehyde treatment with a view to optimize the level of formaldehyde. Materials and Methods: Different levels of formaldehyde treatment (0, 1, 1.5 and 2% of crude protein) containing concentrate and roughages diet in 40:60 ratio were tested for their effect on nutrients digestibility, in vitro ammonia release, in vitro gas production and change in protein fractions. Non-significant (p≤0.05) effect on pH, microbial biomass, partitioning factor, total gas production (TGP), TGP per g dry matter and TGP per g digestible dry matter (ml/g) was observed in almost all the treatments. Results: Total volatile fatty acids at 2% formaldehyde treatment level of mustard cake was lower (p |
| Databáze: | OpenAIRE |
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