Protein, Energy and Fibre Utilization in Lactating Goats Fed on Buffer Added Diet

Twenty four lactating Barbari goats divided into 4 groups (A, B, C and D) of six each were individually offered 200g. gram chuni and Cajanus cajan straw ad. lib. daily as basal diet. The buffer was administered as a mixture of sodium blcarbonateandmagnesiumoxide to groups B, C and D at the rate of 0.50 and 0.25, 1.00 and 0.50 and 1.50 and 0.75 per cent, respectively of assumed dry matter intake ‘ (4% b.wt.) through concentrate mixture. Group A served as control. Based on actual dry matter intake, the concentrations of sodium bicarbonate and magnesium oxide were 6.00 and 3.00, 11.00 and 5.50 and 19.36 and 9.68 g. per kg. in group B, C and D, respectively. The highest intake was recorded in group C and digestibility of various nutrients were higher in group C and D. Addition of fodium bicarbonate and magnesium oxide upto a level of 11.00 and 5.50g per kg actual dty matter Intake, significantly enhanced intakes of dry matter, crude protein, digestible energy and water in goats under stall-fed conditions. Thus, the study concluded that dietary inclusion of buffer in goat diet is beneficial upto a level 11.00 and 0.50 g sodium bicarbonate and magnesium oxide per kg actual dry matter intake, respectively.