Nutritional evaluation of pulse screenings by in vitro gas production technique

DOI: 10.18805/ijar.11321    | Article Id: B-2933 | Page : 705-710
Citation :- Nutritional evaluation of pulse screenings by in vitro gas production technique .Indian Journal Of Animal Research.2016.(50):705-710

Partha Sarathi Swain*, D. Srinivasa Rao, D. Nagalakshmi, M. Mahender and S. Ray

parthavet@yahoo.com
Address :

Department of Animal Nutrition, College of Veterinary Science, Rajendranagar-500 030, Hyderabad, India.

Submitted Date : 28-01-2015
Accepted Date : 16-12-2015

Abstract

The present study was planned to evaluate the chemical composition and nutritive values of commonly available pulse chunies of Green gram (GGC), Black gram (BGC), Bengal gram (BnGC) and Red gram (RGC) available in the local markets of Hyderabad, Andhra Pradesh.  These chunies were subjected to chemical analysis followed by measurement of in vitro gas production (IVGP) with sheep rumen liquor. By calculation, in vitro organic matter digestibility (IVOMD), total digestible nutrient (TDN), Metabolizable Energy (ME) was determined. DM (P<0.001), CP (P<0.001), CF (P<0.001), TA (P<0.001), NDF (P<0.001), ADF (P<0.001), cellulose (P<0.01), hemicelluloses (P<0.001), lignin (P<0.01) silica (P<0.001)  and Ca (P<0.05) varied significantly. The cumulative gas production in IVGP technique at 0-2, 0-4, 0-6, 0-8, 0-12 and 0-18h incubations varied significantly. The TDN and ME content were highest (P<0.01) in GGC. IVOMD (mg/24h) was comparable (P>0.05) among them. The study concluded that these chunies are good energy sources. GGC was the best with respect to its energy and organic matter digestibility among these. High protein and energy contents of BGC and GGC signified that these can be a good feed replacement of concentrates for livestock feeding.

Keywords

Fibre analysis Gram Chunies IVGP IVOMD Pulse screenings Sheep.

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