Vol. 12, Issue 5 (2023)

Author(s):
Dr. N Arulnathan

Abstract:
Rumen fermentation studies were carried out in vitro technique (RUSITEC) by using the sheep rumen content as an inoculums to assess the rumen fermentation characteristics were assessed by fermenting the black gram husk, The mean pH of the rumen liquor was 6.89±0.03 or 6.92±0.04 respectively, when raw or water soaked black gram husk was incubated. The values for non-glucogenic ratio (NGR) calculated in the present study were 2.67 ± 0.19 and 2.53 ± 0.05. The total volume of gas produced was 1.49 ± 0.02 or 1.53 ± 0.02 L/day respectively when the raw or water soaked BGH was incubated. It was concluded that the water soaking of the husk produced significantly (p<0.01) more ammonia nitrogen (10.73 Vs 10.54 mg/100ml), microbial protein (26.26 Vs 24.52 mg/100ml) and total short chain fatty acids (59.68 Vs 51.71 m mol/d) than the raw husk. Water soaking of the husk significantly (p<0.01) increased the level of total absorbable nitrogen, microbial protein and short chain fatty acids compared to the raw husk.