nutritive value of five halophytes determined in sistan area

Use of an in vitro Rumen Gas Production Technique to Evaluate the Nutritive Value of Five Forage to Concentrate Ratios

This study presents the chemical composition and in vitro fermentation of five diets with different forage (alfalfa) to concentrate (faba bean) (F:C) ratios, F0:C100, F25:C75, F50:C50, F75:C25, F100:C0 on a dry matter (DM) basis. Results indicate that the chemical composition in term of organic matter (OM), ether extract (EE), crude protein (CP), acid detergent fiber (ADF), neutral detergent fi...

Nutritive Value of Sawdust

The present study was undertaken to observe the chemical composition of different types of sawdust available in the urban and peri-urban areas of Chittagong, Bangladesh. Twenty different types of sawdust from different plants were collected from study areas. Chemical analyses of the samples were carried out in triplicate for moisture, dry matter (DM), metabolizable energy (ME), crude protein (C...

Nutritive Value of Rice

Nutritive Value Of Rice Bran

Rice is the major foodgrain of the world and it is the principle cereal consumed in India and other parts of Asia1. Milling of paddy to obtain edible rice grain yields two major byproducts of economic and nutritional importance, namely, paddy husk and rice bran. Paddy husk has no food value but has several industrial uses. Rice bran, on the other hand, can serve as an animal feed, as a human fo...

Nutritive Value of Mustard Oil

By B. B. BRAHMACHARI, d.p.h. Director of Public Health Laboratory, Bengal As I have shown in my article on the vitamin value of the food fats of Bengal (Brahmachari, 1932), mustard oil, i.e., the oil expressed from the seeds of the mustard plants, and ghee are the only two fats which enter, as such, into the dietary of the people of Bengal, and, of the two, mustard oil is the more important. It...

Understanding Nutritive Value: Alternative Forages

There is a tendency to consider forages largely in terms of their energy value or TDN. However, the feeding value of forage is actually a more complex function of its nutrient composition, chemical-physical characteristics of its fiber, acceptability (palatability), and associative interactions it might have with other dietary ingredients. Because forages are not usually cost-competitive with c...