 | Abstract 288Protein quality of groundnut cake as influenced by combining it with other vegetable protein sources.Jugraj-Singh; Zombade,-SS Dep. Animal Science, Punjab Agricultural Univ., Ludhiana-141004, India. Indian-Journal-of-Poultry-Science. 1986, 21: 1, 42-48; 24 ref. The protein quality of groundnut cake plus equal parts of soyabean meal, cottonseed cake, mustard cake or maize gluten meal was estimated, as was that of 2 additional combinations with 3 parts of groundnut meal and 1 part of either maize gluten meal or guar meal (GM). Groundnut meal contained crude protein 43.2 and true protein 30.4, methionine 1.39, lysine 3.28% in DM and arginine 10.6 g/16 g nitrogen. Its digestibility in vitro with pepsin and pepsin plus trypsin was 71.5 and 80.2%. Combining groundnut meal with the other feeds improved its amino acid composition but depressed its protein digestibility in vitro and its nitrogen solubility. The body weights and feed:gain ratios of chickens were greatly improved with groundnut cake plus soyabean oilmeal, cottonseed cake or mustard cake. This abstract relates to the following species: |