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Rumen fermentation pattern as affected by incorporation of high glucosinolate rapeseed-mustard (Brassica sp.) meal as a protein supplement in sheep

Indian Agricultural Research Journals

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Title Rumen fermentation pattern as affected by incorporation of high glucosinolate rapeseed-mustard (Brassica sp.) meal as a protein supplement in sheep
 
Creator Tripathi, M K
Mishra, A S
Tyagi, A K
Karim, S A
Sharma, S D
 
Subject Glucosinolates; Mustard-meal; Rumen fermentation; Sheep; Thiocyanate
 
Description Rumen fistulated adult ewes (2) in switch-over design were fed 300g concentrate/day/head with ad lib. ground siris (Albezia lebbeck) pods and baru (Sorghum helipence) hay in 50:50 ratio. Basal 300 g concentrate provided 117 g mustard seed-meal (MSM) which was raised to 160, 200, 250, 300 and 350 g with the addition of pure MSM to study the effect of varying levels of MSM supplementation on rumen fermentation characteristics and thiocyanate (SCN) production. MSM as such contained 5.7% glucosinates. The pH of strained rumen liquor (SRL) ranged from 5.74 to 6.50, averaging 6.12 from 0 to 24 hr post feeding. There was no defined trend in pH changes, whereas, it was higher (P
 
Publisher Directorate of Knowledge Management in Agriculture
 
Contributor —
 
Date 2012-07-18
 
Type info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
—
 
Format application/pdf
 
Identifier http://epubs.icar.org.in/ejournal/index.php/IJAnS/article/view/21900
 
Source The Indian Journal of Animal Sciences; Vol 69, No 11 (1999)
0367-8318
 
Language eng
 
Relation http://epubs.icar.org.in/ejournal/index.php/IJAnS/article/view/21900/10901
 
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