Effect of Heat Treated Groundnut Cake on the Rumen Fermentation in Crossbred Calves

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Authors

  • K. T. Sampath
     Animal Nutrition, National Dairy Research Institute, Adugodi, Bangalore 560 030 ,IN
  • M. Y. Khan
     Animal Nutrition Division, Indian Veterinary Research Institute, Izatnagar - 243 122 U. P ,IN

Abstract

Although ruminal fermentation has the favourable attributes like utilization of non-protein nitrogen and synthesis of essential amino acids, it results in rapid degradation of easily soluble carbohydrates and proteins.

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Published

1982-07-01

How to Cite

Sampath, K. T., & Khan, M. Y. (1982). Effect of Heat Treated Groundnut Cake on the Rumen Fermentation in Crossbred Calves. The Indian Journal of Nutrition and Dietetics, 19(7), 212–218. Retrieved from https://informaticsjournals.co.in/index.php/ijnd/article/view/12904

Issue

Volume 19, Issue 7, July 1982

Section

Original Articles

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