Influence of protected sardine oil on in vitro rumen fermentation and nutrient digestibility of complete diet.
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Title |
Influence of protected sardine oil on in vitro rumen fermentation and nutrient digestibility of complete diet.
Not Available |
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Creator |
K. Ambasankar
V. Balakrishnan |
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Subject |
Fish oil
Nutrient digestibility Protected fat Rumen fermentation |
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Description |
Not Available
Omega 3 polyunsaturated fatty acid (n–3 PUFA) especially eicosa pentaenoic acid (EPA) and docosa hexaenoic acid (DHA) can play a very important role in reducing the cardio vascular disorders. Fish oil obtained from Indian oil sardine is an excellent source of these fatty acids (Ambasankar and Balakrishnan 2006). Inclusion of these n– 3 fatty acids in ruminant diet results in extensive ruminal biohydrogenation and can greatly disrupt fermentation in the rumen causing reduced digestibility of non-lipid energy sources especially the fibre portion of the diet. In this context, ways and means to prevent their degradation in the rumen, but get delivered post ruminally for enhancing effective transfer into the milk and meat is an important step. The method of protecting fat/oil supplementation from rumen degradation varies according to the source. Hence, this research work was carried out to examine the influence of various forms of protected sardine oil in complete diet on rumen fermentation and nutrient digestibility. Sardine fish oil was collected from 5 sardine oil-producing units in the West Coast of India and was protected from ruminal degradation by 3 methods, viz. calcium soap of sardine oil, formaldehyde treated protein encapsulated sardine oil (FTPE), and fatty acyl amide of sardine oil. Calcium soaps of sardine oil were prepared by precipitation method (Sampelayo et al. 2002), FTPE of sardine oil as per Sutton et al. (1983), and the fatty acyl amide of sardine oil was synthesized as per Loor et al. (2002). Four complete diets were formulated with 50% fodder (hybrid Pennisetum glaucum × Pennisetum purpureum), 27% rice bran, 20% maize and 3% any one of fat sources, viz. sardine oil or calcium soap of sardine oil or FTPE sardine oil or fatty acyl amide of sardine oil. Mineral and vitamin mixtures were added to provide adequate level Not Available |
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Date |
2023-08-01T09:30:47Z
2023-08-01T09:30:47Z 2010-01-01 |
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Type |
Journal
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Identifier |
Not Available
Not Available http://krishi.icar.gov.in/jspui/handle/123456789/80382 |
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Language |
English
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Relation |
Not Available;
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Publisher |
Not Available
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