Subscribe Now Subscribe Today
Science Alert
 
FOLLOW US:     Facebook     Twitter
Blue
   
Curve Top
International Journal of Dairy Science
  Year: 2008 | Volume: 3 | Issue: 1 | Page No.: 36-42
DOI: 10.3923/ijds.2008.36.42
Evaluation of Degradation Characteristics to Develop Supplemental Strategy for Effective Utilization of Paddy Straw Fed with Groundnut Cake or Sesame Cake to Cattle
S.P. Vinil and V. Balakrishnan

Abstract:
A study was undertaken to optimise feeding protein sources viz., groundnut (Arachis hypogaea) cake and sesame (Sesamum indicum) cake with paddy (Oryza sativa) straw for effective nutrient utilisation by assessing their degradability characteristics. The percent effective degradability of dry matter in paddy straw was 24.39; sesame cake had 76.94 that was significantly (p<0.01) higher than groundnut cake with 67.69. The percent soluble nitrogen of groundnut cake (0) was significantly (p<0.01) lower than sesame cake (66.06), while the insoluble nitrogen fraction for groundnut cake (96.71) was significantly (p<0.01) higher than sesame cake (31.79). The percent effective rumen degradable nitrogen and organic matter apparently digested in the rumen reveals that the potential for microbial nitrogen production is higher (p<0.05) in sesame cake (2.01) than groundnut cake (1.89). Paddy straw requires 0.60% nitrogen supplementation to satisfy its potency for microbial production. It is observed that 200 g of groundnut cake or 250 g of sesame cake is required to supplement with one kg of paddy straw for optimizing microbial synthesis.
PDF Fulltext XML References Citation Report Citation
How to cite this article:

S.P. Vinil and V. Balakrishnan, 2008. Evaluation of Degradation Characteristics to Develop Supplemental Strategy for Effective Utilization of Paddy Straw Fed with Groundnut Cake or Sesame Cake to Cattle. International Journal of Dairy Science, 3: 36-42.

DOI: 10.3923/ijds.2008.36.42

URL: https://scialert.net/abstract/?doi=ijds.2008.36.42

 
COMMENT ON THIS PAPER
 
 
 

 

 
 
 
 
 
 
 
 
 

 
 
 
 
 
 
 
 
 

       

       

Curve Bottom