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In Vitro and In Vivo Evaluation of Pulse By-products Based Complete Diets on the Performance of Lactating Bidri Goats

Vinayakumar S. Ramachandra B. Thirumalesh T.
Vol 2(2), 92-1-1

Five black gram straw based complete diets were prepared using chunnies of red gram, black gram and bengal gram as a partial component of concentrate mixture in the ratio of 60:40, 60:40, 50:50, 50:50 & 60:40 concentrate and roughage viz. M1,M2,M3,M4 &M5 respectively. All diets were subjected for in vitro digestibility of proximate principles & forage fibre fractions. For in vivo study, twenty five adult local bidri goats were distributed into five groups of five animals each and fed with above complete feed from eighth day to hundred day of lactation adlibitum. In vitro digestibility of all proximate principles was found to be significantly (P≤0.01) low in M5 diet. The M5 diet has significantly (P≤0.01) lower rumen liquor biochemical values. In vivo study; the dry matter intake was found to be significantly (P≤0.01) lower in M5 group. The significant difference in NDF &ADF digestibility among the groups indicated that the fiber fractions were well utilized. The DCP and TDN intake were significantly higher (P≤0.01) in M3 &M4 and M2, M3 and M4 groups respectively. The milk yield of experimental groups was significantly (P≤0.01) higher in M3&M4 groups followed by M2, M1 & M5 groups. There was no significant difference in milk composition except total solids content. It was concluded that the diet contained only pulse chunnies as a component of concentrate mixture irrespective of the concentrates to roughage ratio was found to be inferior to the diets formulated with chunnies along with oil cakes and cereal grains in improving the nutrient utilization and productive performance of the goats.

Keywords : In vitro in vivo Rumen profile Pulse byproducts Digestibility Milk yield Goat

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