The Indian Journal of Nutrition and Dietetics

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


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

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

Abstract Views: 263  |  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.