title: Effect of varying levels of formaldehyde treatment of mustard oil cake on rumen fermentation, digestibility in wheat straw based total mixed diets in vitro.
abstract: OBJECTIVE
  The aim of the current study was to protect the protein in mustard cake by different levels of formaldehyde treatment with a view to optimize the level of formaldehyde.
  
  
  METHODS
  Different levels of formaldehyde treatment (0, 1, 1.5 and 2% of crude protein) containing concentrate and roughages diet in 40:60 ratio were tested for their effect on nutrients digestibility, in vitro ammonia release, in vitro gas production and change in protein fractions. Non-significant (p≤0.05) effect on pH, microbial biomass, partitioning factor, total gas production (TGP), TGP per g dry matter and TGP per g digestible dry matter (ml/g) was observed in almost all the treatments.
  
  
  RESULTS
  Total volatile fatty acids at 2% formaldehyde treatment level of mustard cake was lower (p<0.05) as compared to other groups, while in vitro dry matter digestibility and in vitro organic matter digestibility were reported to be low in 1% formaldehyde treated group.
  
  
  CONCLUSIONS
  On a holistic view, it could be considered that formaldehyde treatment at 1.5% level was optimal for protection of mustard oil cake protein.
authors.affiliation: Department of Animal Nutrition, College of Veterinary Science and Animal Husbandry, Uttar Pradesh Pandit Deen Dayal Upadhayay Pashu Chikitsa Vigyan Vishwavidyalay Evum Go-Anusandhan Sansthan (DUVASU), Mathura, Uttar Pradesh, India.
authors.lastname: Mahima
authors.affiliation: Department of Animal Nutrition, College of Veterinary Science and Animal Husbandry, Uttar Pradesh Pandit Deen Dayal Upadhayay Pashu Chikitsa Vigyan Vishwavidyalay Evum Go-Anusandhan Sansthan (DUVASU), Mathura, Uttar Pradesh, India.
authors.forename: Vinod
authors.initials: V
authors.lastname: Kumar
authors.affiliation: Dairy Cattle Nutrition Division, National Dairy Research Institute, Karnal, Haryana, India.
authors.forename: S K
authors.initials: SK
authors.lastname: Tomar
authors.affiliation: Department of Animal Nutrition, College of Veterinary Science and Animal Husbandry, Uttar Pradesh Pandit Deen Dayal Upadhayay Pashu Chikitsa Vigyan Vishwavidyalay Evum Go-Anusandhan Sansthan (DUVASU), Mathura, Uttar Pradesh, India.
authors.forename: Debashis
authors.initials: D
authors.lastname: Roy
authors.affiliation: Department of Animal Nutrition, College of Veterinary Science and Animal Husbandry, Uttar Pradesh Pandit Deen Dayal Upadhayay Pashu Chikitsa Vigyan Vishwavidyalay Evum Go-Anusandhan Sansthan (DUVASU), Mathura, Uttar Pradesh, India.
authors.forename: Muneendra
authors.initials: M
authors.lastname: Kumar
keywords: ammonia release; in vitro gas fermentation technique; mustard cake; protected protein; protein fractions; ruminal fermentation; ruminal fluid; volatile fatty acids