Department of Animal Nutrition & Forages, Punjab Agricultural University, Ludhiana-141004, India
Online published on 29 December, 2011.
Molasses, which contains residual reducing sugars was, heated with deoiled groudnut cake (DGNC) in 1:1 or 1:2 ratios for 6 or 24h at 80°C. The salt peptizable N (SPN) and rumen degradable protein (RDP) were greatly reduced, showing non-enzymetic binding of sugars of molasses with protein of DGNC. The UDP in DGNC-molasses complex (1:1), heated for 24 h was increased to 72.0% as against 29.3% in unheated DGNC. This reaction is reversable at acidic pH, as it exists in abomasum.
