Effect of varying levels of formaldehyde treatment of mustard oil cake on rumen fermentation, digestibility in wheat straw based total mixed diets in vitro
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...
| Main Authors: | , , , , |
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Veterinary World
2015-04-01
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| Series: | Veterinary World |
| Subjects: | |
| Online Access: | http://www.veterinaryworld.org/Vol.8/April-2015/23.pdf |
| _version_ | 1818571734841819136 |
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| author | Mahima Vinod Kumar S. K. Tomar Debashis Roy Muneendra Kumar |
| author_facet | Mahima Vinod Kumar S. K. Tomar Debashis Roy Muneendra Kumar |
| author_sort | Mahima |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-12-14T18:48:16Z |
| format | Article |
| id | doaj.art-67e32127887f438985438f6ff56ce148 |
| institution | Directory Open Access Journal |
| issn | 0972-8988 2231-0916 |
| language | English |
| last_indexed | 2024-12-14T18:48:16Z |
| publishDate | 2015-04-01 |
| publisher | Veterinary World |
| record_format | Article |
| series | Veterinary World |
| spelling | doaj.art-67e32127887f438985438f6ff56ce1482022-12-21T22:51:20ZengVeterinary WorldVeterinary World0972-89882231-09162015-04-018455155510.14202/vetworld.2015.551-555Effect of varying levels of formaldehyde treatment of mustard oil cake on rumen fermentation, digestibility in wheat straw based total mixed diets in vitroMahima0Vinod Kumar1S. K. Tomar2Debashis Roy3Muneendra Kumar4Department 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.comDepartment 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.comDairy Cattle Nutrition Division, National Dairy Research Institute, Karnal, Haryana, India: santoshktomar@gmail.comDepartment 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.comDepartment 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.comAim: 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.http://www.veterinaryworld.org/Vol.8/April-2015/23.pdfammonia releasein vitro gas fermentation techniquemustard cakeruminal fluidruminal fermentationprotected proteinprotein fractionsvolatile fatty acids |
| spellingShingle | Mahima Vinod Kumar S. K. Tomar Debashis Roy Muneendra Kumar 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 ammonia release in vitro gas fermentation technique mustard cake ruminal fluid ruminal fermentation protected protein protein fractions volatile fatty acids |
| title | Effect of varying levels of formaldehyde treatment of mustard oil cake on rumen fermentation, digestibility in wheat straw based total mixed diets in vitro |
| title_full | Effect of varying levels of formaldehyde treatment of mustard oil cake on rumen fermentation, digestibility in wheat straw based total mixed diets in vitro |
| title_fullStr | Effect of varying levels of formaldehyde treatment of mustard oil cake on rumen fermentation, digestibility in wheat straw based total mixed diets in vitro |
| title_full_unstemmed | Effect of varying levels of formaldehyde treatment of mustard oil cake on rumen fermentation, digestibility in wheat straw based total mixed diets in vitro |
| title_short | Effect of varying levels of formaldehyde treatment of mustard oil cake on rumen fermentation, digestibility in wheat straw based total mixed diets in vitro |
| title_sort | effect of varying levels of formaldehyde treatment of mustard oil cake on rumen fermentation digestibility in wheat straw based total mixed diets in vitro |
| topic | ammonia release in vitro gas fermentation technique mustard cake ruminal fluid ruminal fermentation protected protein protein fractions volatile fatty acids |
| url | http://www.veterinaryworld.org/Vol.8/April-2015/23.pdf |
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