Chandrasekaran, DKadirvel, RViswanathan, KTANUVAS2020-03-162020-03-161988-05http://krishikosh.egranth.ac.in/handle/1/5810145460TNV_AFST_1989_22(321-325)The 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.enVeterinary ScienceArticle