Effect of Formaldehyde Treatment on Effective Protein Degradability and In Vitro Post-Ruminal Digestibility of Mustard Cake
Chatterjee A., Walli T.K.
Division of Dairy Cattle Nutrition National, Dairy Research Institute, Karnal-132001, India
Present address. Scientist, NRCY, Dirang - 790 101
A Ruminal and in vitro post ruminal digestibility of formaldehyde treated mustard cake protein was studied. Mustard cake was treated with different levels of formaldehyde Le. 0.0 (M0), 0.8 (M1), 1.0 (M2), 1.2 (M3) & 1.4 (M4) per cent of crude protein. The samples were subjected to nylon bag incubation at various intervals on 3 fistulated adult buffaloes to study the DM and CP degradability of the cake treated at different levels, followed by post ruminal digestibility of the protein from nylon bag residue, using the in vitro enzymatic method. Effective DM degradability for M0, M, M2, M3 & M4 were 77.60, 64.90, 55.30, 43.40 & 40.60 respectively and the CP degradability were 86.90, 68.10, 41.90, 24.30 & 17.60 respectively. The average in vitro enzyme digestibility values of the undegraded protein residues were75.17±l.11, 80.03±:2.19, 82.44±1.2, 81.63±0.95 & 80.07±0.41 for the cake samples M0, M1, M2, M3 & M4, respectively. There was no significant difference among the treatments. The results of the present study clearly depict that the formaldehyde treatment was quite effective in decreasing the ruminal degradability of mustard cake and the decrease in protein degradability was linear with respect to increase in the level of formaldehyde application. Further more, there was not any adverse effect of formaldehyde treatement on in vitro (post ruminal) enzyme digestibility of undegraded protein.
Effective protein degradability, formaldehyde treatment, mustard cake in vitro (post-ruminal) enzyme digestibility.