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International Journal of Dairy Science
Year: 2008  |  Volume: 3  |  Issue: 1  |  Page No.: 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.

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