Experiments were made to assess the nutritive value of expeller-proeessed mustard cake (MS) for egg-type and meat-type chicks. Eight samples of MS on average contained 37-2 % crude protein, 27-5 % true protein, 12-6 % available carbohydrate and 2-09 % tannins. The average metabolizable energy content (ME) of eight samples of MS for egg-type and meat-type chicks were 2350 and 2300 kcal/kg respectively. MS in the diet replacing groundnut cake (GN) which formed 30-32 % of the control diets was found to have no effect on growth rate of the chicks of either breed although there was thyroid enlargement. MS was also found not to affect the body composition of the chicks.

Cakes derived from Taramira (Eruca sativa), Raya (Brassica juncea), Toria (B. campestris var. toria) and yellow and brown sarson {B. campestris var. sarson) were evaluated for their contents of crude protein, true protein, essential amino acids, available carbohydrate and tannins. Feeding trials were also conducted to compare the suitability of these cakes with groundnut cake for broilers and White Leghorn chicks up to 4 weeks of age.The crude protein content of Taramira cake was 33% whereas all the other cakes contained 37-38%. True protein accounted for 80-83% of crude protein in all the varieties and albumin and globulin constitutes the bulk of protein. The critical amino acid content of all the brassica seed proteins was found to be higher than that of other vegetable proteins although varietal differences were observed with respect to a few essential amino acids. The hulls accounted for 19% of whole Brassica seed and their removal raised the concentration of protein from 39 to 46 % and reduced the crude fibre content from 15 to 6 % in the defatted meal. Tannin content was higher in Taramira (1-74 %) than in all other varieties (1-0-1-4 %) and the major quantity of it was localized in the endosperm. The average metabolizable energy content of all the mustard cakes was 9-62 and 8-75 MJ/kg for meat-type and egg-type chicks, respectively. The nutritive value of Taramira cake was poorer than that of other Brassica cakes or groundnut cake for supporting growth rate of chicks of either breed. INTROBTirTlONcompare the nutritive value of mustard cake derived from different varieties of Brassica seeds for growThree types of Brassica seeds, namely, mustard ing chicks. or Raya, brown or yellow sarson and Toria are commonly grown in India. During marketing and MATERIALS AND METHODS expeller processing the seeds of different varieties are mixed and the mixture is commonly referred to Five different varieties of Brassica seeds comas either mustard or sarson seed. A large number of monly grown in Northern India were used in this commercial mustard cake samples were screened study. The seeds of Taramira, Raya, Toria and for their nutritive value for growing chicks at this brown sarson were procured from the Department

Zusammenfassung Der Einfluß einer Jod‐Ergänzung zu Senfölsaatkuchen auf die Leistung von Weißen Leghorn Hennen In einem Versuch an Weißen Leghorn Hennen wurde der Einfluß von Senfölsaatkuchen mit und ohne Jod‐Ergänzung geprüft. Als Kontrollgruppe dienten Hennen, die mit gleichem Anteil an Erdnußkuchen gefüttert wurden. Die Versuchsration enthielt 18% Senfölsaatkuchen und wurde mit 0, 0,29 oder 0,58 g KJ/100 kg ergänzt. Die Rationen wurden jeweils an 2 Gruppen zu je 15 Hennen geprüft. Die Hennen waren zu Versuchsbeginn 24 Wochen alt. Die Legeleistung (150 Tage) der Hennen betrug 70,4, 72,9 und 70,1% bei den Gruppen mit 0, 0,29 und 0,58 g KJ/100 kg im Futter im Vergleich zu einer Legeleistung von 81,8% bei der Kontrollgruppe. Die Verwertung von Energie und Protein zeigte die gleiche Reihenfolge. Das Eigewicht wurde nicht beeinflußt. Aus diesen Ergebnissen läßt sich schließen, daß Erdnußkuchen nicht voll durch Senfölsaatkuchen ersetzt werden kann. Eine J‐Supplementierung von 0,29 g/100 kg führt zu einer Verbesserung der Legeleistung. Eine höhere Ergänzung mit J zeigte keinen Einfluß. Die Autoren schließen daraus, daß andere Faktoren wie der Oxazolidinäthionin‐ und Tanningehalt im Senfölsaatkuchen für eine Verminderung der Thyroxinausschüttung und eine Erniedrigung der Verwertung von S‐haltigen Aminosäuren und damit für eine verminderte Legeleistung verantwortlich sind.