In Sacco Dry Matter and Protein Degradability of some Concentrate Ingredients and Oat Fodder

Three rumen fistulated buffalo calves (18–20 months of age) were used to determine the in sacco dry matter and protein degradability of six concentrate ingredients viz. maize grain, cotton seed cake, maize gluten meal, ground nut cake, mustard cake, wheat bran, two composite concentrate mixtures (A and B) and oat fodder. The incubation hours for concentrate ingredients were 4, 8, 12, 24, 36 and 48h and that for oat fodder were 12, 24, 36, 48, 72 and 96 h. DM and CP degradability were determined according to the model p = a + be/(c + k) and the fractional outflow rate from rumen, K, was considered to be @ 0.05% h’. The effective crude protein degradability (ECPD) was the lowest for maize gluten meal (22.40%) and the highest for mustard cake (86.90%). The respective values for CS cake, GN cake, maize grain and wheat bran were 73.80,75.10,78.93 and 79.90. Concentrate A and B showed effective DM degradability (EDMD) of 66.40 and 77.53% respectively. The EDMD and ECPD of oat fodder were 69.70% and 84.40% respectively. The UDP content was the highest in maize gluten meal (38.80%) followed by GN cake (10.24%), CS cake (8.25%), mustard cake (4.52%), wheat bran (3.52%) and maize grain (2.95%) on DM basis. The same for concentrate A, B and oat fodder were 6.92%, 4.59%, and 2.22% respectively.