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Indian Journal of Animal Nutrition
Year : 1989, Volume : 6, Issue : 3
First page : ( 270) Last page : ( 273)
Print ISSN : 0970-3209. Online ISSN : 2231-6744.

Chemical Composition of Karanja (Pongamia Glabra Vent) Kernel and Cake as Animal Feed

Natanam R., Kadirvel R., Chandrasekaran D.

Department of Animal Nutrition, Madras Veterinary College, Madras600007, India

Online published on 5 January, 2012.

Abstract

Karanja (Pongamia glabra Vent) kernal contained (per cent DM) CP 20.5, EE 33.2, CF 3.8. NFE 39.7, ACHO 33.3, total ash 2.8, Ca 0.51 and P 0.38. The expeller karanja cake contained CP 24.3, EE 14.2, CF 3.9, NFE 52.0, ACHO 26.2, total ash 5.6, Ca 0.76 and P 0.48 per cent. The respective values for solvent extracted cake were 26.9, 1.7, 5.5, 60.2 19.0, 5.7, 0.87 and 0.55 per cent. The calculated ME values were 20.2, 13.4 and 8.3 MJ/kg for the kernel, expeller and solvent extracted karanja cakes respectively. The concentration (g/16 per cent N) of leucine was the highest (7.87) and methionine was the lowest (1.45). In karanja oil, oleic acid was the highest (41.9 per cent) followed by linoleic acid (18 per cent) and palmitic acids (11.4 percent). The kernel, expeller and solvent extracted cakes contained 1.65,3.16 and 3.41 per cent tannins respectively while the respective trypsin inhibitor values were 5.3, 8.7 and 8.2 per cent of protein.

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