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R esearch
(Published online:
29-04-2015)
23.
Effect
of varying levels of formaldehyde treatment of mustard oil cake on
rumen fermentation, digestibility in wheat straw based total mixed
diets
in
vitro
-
Mahima, Vinod Kumar, S. K. Tomar, Debashis Roy and Muneendra Kumar
Veterinary World, 8(4): 551-555
doi:
10.14202/vetworld.2015.551-555
Mahima:
Department of Animal Nutrition, College of Veterinary Science and
Animal Husbandry, Uttar Pradesh Pandit Deen Dayal Upadhayay Pashu
Chikitsa Vigyan Vishwavidyalay Evum Go-Anusandhan Sansthan (DUVASU),
Mathura, Uttar Pradesh, India;
chahal_mahima@rediffmail.com
Vinod Kumar:
Department of Animal Nutrition, College of Veterinary Science and
Animal Husbandry, Uttar Pradesh Pandit Deen Dayal Upadhayay Pashu
Chikitsa Vigyan Vishwavidyalay Evum Go-Anusandhan Sansthan (DUVASU),
Mathura, Uttar Pradesh, India;
vinodsidhu@rediffmail.com
S. K. Tomar:
Dairy
Cattle Nutrition Division, National Dairy Research Institute,
Karnal, Haryana, India:
santoshktomar@gmail.com
Debashis Roy:
Department of Animal Nutrition, College of Veterinary Science and
Animal Husbandry, Uttar Pradesh Pandit Deen Dayal Upadhayay Pashu
Chikitsa Vigyan Vishwavidyalay Evum Go-Anusandhan Sansthan (DUVASU),
Mathura, Uttar Pradesh, India;
debashish2k4@gmail.com
Muneendra Kumar: Department of Animal
Nutrition, College of Veterinary Science and Animal Husbandry,
Uttar Pradesh Pandit Deen Dayal Upadhayay Pashu Chikitsa Vigyan
Vishwavidyalay Evum Go-Anusandhan Sansthan (DUVASU), Mathura,
Uttar Pradesh, India;
muneedra82@gmail.com
Received:
28-11-2014, Revised: 11-03-2015, Accepted: 18-03-2015, Published
online: 29-04-2015
Corresponding author:
Mahima,
e-mail: chahal_mahima@rediffmail.com
Citation:
Mahima, Kumar V, Tomar SK, Roy D, Kumar M
(2015) Effect of varying levels of formaldehyde treatment of
mustard oil cake on rumen fermentation, digestibility in wheat
straw based total mixed diets in vitro, Veterinary World
8(4); 551-555.
Abstract
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<0.05) as compared to
other groups, while in vitro dry matter digestibility and
in vitro organic matter digestibility were reported to be
low in 1% formaldehyde treated group.
Conclusion: On a holistic view, it could be considered that
formaldehyde treatment at 1.5% level was optimal for protection of
mustard oil cake protein.
Keywords: ammonia release, in vitro gas fermentation
technique, mustard cake, ruminal fluid, ruminal fermentation,
protected protein, protein fractions, volatile fatty acids.
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