Degradation characteristics and energy value of grains, oil seed cakes and agroindustrial by-products

In the present study grains, oil seed cakes and agroindustrial by-products were analyzed for their carbohydrate (CHO) and protein fractions, rumen degradable (RDP) and rumen undegradable protein (RUP) and energy content. Among grains, soluble carbohydrate fraction i.e sugars and organic acids (CA) and soluble available fiber (CB₁) was highest in wheat (10.72%, 69.57%) whereas insoluble available fiber (CB₂) and unavailable fiber (CC) was highest in barley (27.52%) and pearl millet (7.59%), respectively. In oil seed cakes, CA ranged from 23.68 (sesame cake) to 49.05% (mustard cake), CB₁ from 13.63 (SFC) to 28.97% (karanj cake), CB2 from 6.67 (mustard cake) to 37.58% (jatropha cake) and CC from 6.17 (SBC) to 34.66% (CSC), respectively. Among agro-industrial by-products, guar churi had lowest (3.85%) and tamarind seed had highest (36.01%) unavailable carbohydrate. Among grains, non-protein nitrogen (PA) component ranged from 7.83 (maize) to 46.52% (barley) whereas instantly soluble (PB₁), readily degradable (PB₂), slowly degradable (PB₃) and indigestible (PC) proteins ranged from 1.46% (barley) to 16.5% (pearl millet), 26.02% (barley) to 62.98% (maize), 8.53% (pearl millet) to 21.72% (barley) and 3.91% (wheat) to 5.12% (pearl millet), respectively. Oil seed cakes had lower PC (1.07 to 4.2%) fraction. RUP (%CP) was lowest in gram churi (17.12%) and guar korma (18%) and highest in mango seed kernel (44.94%) whereas RDP (%CP) varied from 55.07% to 82.88% amongst the ingredients. The ME value ranged from 1.90 in jatropha cake to 3.16 Mcal/Kg in maize gluten meal (MGM).