Birsa Agricultural University, Ranchi

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Protection of Protein and Utilization of Formal dehyde Tread growund nut cake in growing Cross-Bred Calves
(Birsa Agricultural University, Ranchi, 1994) Kiran Shankar Dutta; J.P. Srivastava
1.Formaldehyde (FA) 1.0 and 1.5 g/100 g feed protein, stored for 29 days can effectively be used to protect the proteins of common oil cakee such as Groundnut, Mustard and Linseed cakes, from microbial degradation in the rumen, 2. In vitro studies with formaldehyde treated Groundnut, Mustard and Linseed cakes further suggest that the reaction periods of 16 days and 4 to 8 days, respectively, were ideal for treatments levels of 1.0 and 1.5 E FA/100 E food protein because at these combinations of level and treatment, the fermentative and cellulolytic activities were not affected no revealed from the protection of Total Volatile Fatty acids. 3. Dry heat treatment in Hot Air Oven at 150°C for 2 hours and 10 minutes roasting are appreciably effective in protecting the proteins of oil cakes, such so, Groundnut, Mustard and Linseed cakes from microbial degradation in the rumon Emphasis should be given upon 10 minutes roasting or roasting for somewhat longer duration as it does not affect the nutrient content, in general, of oil cakes unlike the heat