The Indian Journal of Nutrition and Dietetics

Open Access Open Access  Restricted Access Subscription Access
Open Access Open Access Open Access  Restricted Access Restricted Access Subscription Access

Effect of formaldehyde Treatment of Groundnut Cake on the Solubility, In Vitro Ammonia Release and Degradability of its Protein in the Rumen


Affiliations
1 Dairy Cattle Nutrition and Physiology Division, National Dairy Research Institute, Karnal - 132 001, India
     

   Subscribe/Renew Journal


Rumen bacteria and protozoa rapidly hydrolyse proteins to constituent amino acids, which are further huminated to the corresponding organic acids and ammonia. The rate of breakdown of dietary proteins in the rumen is however, dependent on their solubility.
User
Notifications

Abstract Views: 247

PDF Views: 1




  • Effect of formaldehyde Treatment of Groundnut Cake on the Solubility, In Vitro Ammonia Release and Degradability of its Protein in the Rumen

Abstract Views: 247  |  PDF Views: 1

Authors

S. K. Sharma
Dairy Cattle Nutrition and Physiology Division, National Dairy Research Institute, Karnal - 132 001, India
B. N. Gupta
Dairy Cattle Nutrition and Physiology Division, National Dairy Research Institute, Karnal - 132 001, India

Abstract


Rumen bacteria and protozoa rapidly hydrolyse proteins to constituent amino acids, which are further huminated to the corresponding organic acids and ammonia. The rate of breakdown of dietary proteins in the rumen is however, dependent on their solubility.