Nutritive Value of Pungam (Pongamia glabra Vent) Cake for Sheep

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dc.contributor.authorChandrasekaran, D
dc.contributor.authorKadirvel, R
dc.contributor.authorViswanathan, K
dc.contributor.authorTANUVAS
dc.date.accessioned2020-03-16T10:52:06Z
dc.date.available2020-03-16T10:52:06Z
dc.date.issued1988-05
dc.descriptionTNV_AFST_1989_22(321-325)en_US
dc.description.abstractThe nutritive value of pungam cake (syn. Hindi: karanja), the oil-extracted residue of seeds of the pungam tree, for sheep was assessed by digestion trials. The cake contained (in percent dry matter) crude protein, 24.6; ether extract, 14.0; crude fibre, 6.0; tannin, 2.6. The fibre fractions of cake (in percent) were neutral detergent fibre (NDF), 37.7; acid detergent fibre (ADF), 11.3; lignin, 3.2; hemicellulose, 26.4; cellulose, 8.1. The ADF nitrogen was only 12.1% of total nitrogen. The apparent digestion coefficients for various nutrients were dry matter, 85.3; organic matter, 79.7; crude protein, 85.9; crude fibre, 30.8; ether extract, 75.6. The digestible crude protein (DCP) and total digestible nutrients (TDN) values were 20.8 and 93.1%, respectively. Dry matter and organic matter disappearances of 92.3 and 93.5%, respectively, were observed in the digestibility in vitro studies after 48 h incubation. Adult sheep receiving 94 g of pungam cake, 31 g of ground nut cake and basal roughage maintained a positive nitrogen, calcium and phosphorus balance. Pungam cake had to be introduced gradually into the sheep ration to minimise problems in acceptability.en_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810145460
dc.keywordsNutritive Value, Pungam (Pongamia glabra Vent) Cake for Sheepen_US
dc.language.isoenen_US
dc.pages321-325en_US
dc.subjectVeterinary Scienceen_US
dc.titleNutritive Value of Pungam (Pongamia glabra Vent) Cake for Sheepen_US
dc.title.alternativeAnimal Feed Science and Technologyen_US
dc.typeArticleen_US
dc.volume22en_US
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