 | Abstract 159Ruminal degradability of heat treated and formaldehyde treated groundnut cake, gingelly cake and rubberseed cake.Sampath,-KT; Sivaraman,-E College of Veterinary and Animal Sciences, Mannuthy, Trichur-680 651, India. Indian-Journal-of-DairyScience. 1987, 40: 2, 163-168; 22 ref. Groundnut cake (GN), gingelly (sesame) cake (GG) and rubber seed cake (RS) were heat treated (150øC for 2 h) or formaldehyde treated (1g/100 g crude protein) or not treated before being suspended in nylon bags in the rumen of 5 adult cows fed on a maintenance diet. Heat treatment reduced protein degradability of GN, GG and RS by 87, 86 and 81%, respectively, at an outflow rate of 0.04/h and formaldehyde treatment reduced protein degradability by 69, 48 and 35%, respectively, at the same outflow rate. This abstract relates to the following species:
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