English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

The age at first calving in buffalo heifers is quite high (>42 months) in field impacts the economics of buffalo farming. As protein is one of the limiting factors for weight gain in growing animals, attention must be given for better utilization of it. To decrease the degradation of the protein in the rumen many methods have been tried. These include heat processing, chemical treatments or combination of both. Heat processing of the proteinaceous feed has received commercial acceptance. It denatures protein and forms protein-carbohydrate (Maillard reaction) and protein-protein cross link. Overheating causes significant absolute loss of lysine, cysteine and arginine. In chemical methods aldehydes introduces cross linkages in the protein. Formaldehyde is carcinogenic in the nature so, harmful for the handler. Some chemicals like acids, alkalis, ethanol denatures protein structure and makes it rumen undegradable. Another type of chemical like tannins bind with protein but with little or no alteration and makes it rumen undegradable. Present study was conducted to see the effect of varying levels of tannins on protein protection of soybean meal through in vitro protein degradability. Soybean meal was treated with different levels of tannins from 1, 2, 3 and 4 percent with two different tannin sources i.e. quebracho and tannic acid. The NGP/200 did not vary significantly (P<0.05) with different levels of quebracho as well with tannic acid treatment of SBM. The ammonical nitrogen did not vary significantly (P<0.05) with different levels of quebracho treatment of SBM but it decreased significantly (P<0.05) in the tannic acid treatment of SBM. DMD and short chain fatty acids did not vary significantly (P<0.05) with different levels of tannin treatment of SBM. These results lead to the conclusions that tannic acid treatment of SBM is more effective in the protection of protein from the ruminal degradation. K e y w o r d s

Effect of Varying Levels of Tannins Treatment on in vitro Degradability of Soybean Meal