Effect of supplementation of different concentrate ingredients on in vitro NDF digestibility of finger millet straw Chandrasekharaiah M.*, Sampath K.T., Prakash C., Praveen U.S. Animal Nutrition Division, National Institute of Animal Nutrition and Physiology, Adugodi, Bangalore - 560 030, India *Reprint request: Dr. M. Chandrasekharaiah, Tel.: +91-80-5711303, Fax: +91-80-5711420
Abstract In vitro studies were conducted to determine the effect of supplementation of finger millet straw (FMS) with different concentrate ingredients on NDF digestibility. The in vitro NDF digestibility of FMS which initially was 41.39 was enhanced (P<0.05) to 48.77±0.36, 47.79±0.19 and 48.91±0.16 with deoiled rice bran; 44.27±0.13, 48.90±0.01 and 47.22±0.20 with maize gluten meal −60; 46.44±0.16, 46.14±0.39 and 46.62±0.14 with groundnut cake; 45.24±0.33, 45.61±0.01 and 46.24±0.11 with cotton seed extractions and 42.68±0.16, 43.24±0.01 and 43.17±0.12 with copra cake depending on the level of dietary rumen degradable nitrogen (RDN). There was no significant difference in NDF digestibility due to different levels of RDN for these ingredients except in case of maize gluten meal-60 and maize gluten meal-40 where the NDF digestibility was significantly (P<0.05) higher at 22 and 30 g RDN/kg DOM for maize gluten meal-60 and 30g RDN/kg DOM for maize gluten meal -40. The mean NDF digestibility values were significantly (P<0.05) higher when supplemented with deoiled rice bran followed by maize gluten meal-60, groundnut cake, cotton seed extractions and copra cake. However, the mean digestibility values were not significantly (P<0.05) different between groundnut cake and cotton seed extractions. Supplementation with sunflower cake, safflower extractions and wheat bran significantly reduced the in vitro NDF digestibility of finger millet straw. Top Key words Supplementation, Finger millet straw, In vitro, NDF digestibility. Top |