Mustard cake a substitute for groundnut cake in egg-type and meat-type chick diets

Cilly, V. K.; Lodhi, G. N.; Ichhponani, J. S.

doi:10.1017/s0021859600061566

Cited by 10 publications

(12 citation statements)

References 16 publications

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“…8-1 1-6 6-3 2-3 4-9 6-0 3-9 3-5 5'1 3»5 1-2 -5-3 by broilers and egg-type chicks was not observed in our previous study (Cilly et al 1977).…”

Section: Sunflower Mealfcontrasting

confidence: 51%

“…The cakes derived from Raya, Toria, yellow and brown sarson all contain about 37 % crude protein out of which about 81 % is true protein while that from Taramira was found to be inferior. Cilly et al (1977) reported similar nutrient contents for commercial mustard cakes. This suggests that the major portion of the cake available in Punjab is derived from these varieties while Taramira contributes a minor fraction.…”

Section: Discussionmentioning

confidence: 74%

“…The seed, endosperm and hull were defatted in the laboratory and were analysed for crude protein, crude fibre, soluble sugars, starch and total tannins. The tannins were estimated according to the procedure of Swain & Hillis (1959) as described by Cilly et al (1977).…”

Section: Introbtirtlonmentioning

confidence: 99%

“…In the broiler experiment, five male and five female chicks were used in a replicate group while in the other experiment only male chicks were used. Feeding and management of chicks are described elsewhere (Cilly et al 1977).…”

Section: Introbtirtlonmentioning

confidence: 99%

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Nutritive value of mustard cake derived from seeds of different genetic make up for growing chicks

1978

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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

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“…8-1 1-6 6-3 2-3 4-9 6-0 3-9 3-5 5'1 3»5 1-2 -5-3 by broilers and egg-type chicks was not observed in our previous study (Cilly et al 1977).…”

Section: Sunflower Mealfcontrasting

confidence: 51%

Section: Discussionmentioning

confidence: 74%

Section: Introbtirtlonmentioning

confidence: 99%

Section: Introbtirtlonmentioning

confidence: 99%

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Nutritive value of mustard cake derived from seeds of different genetic make up for growing chicks

1978

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“…With the exception of C albidum and mustard the other seeds are widely used as food. Groundnut cake has been replaced by mustard seeds in diets of chicks without any effect on their growth (Cilly and Lodhi 1977). The seeds of C albidum could be used as substitutes for other common seeds or as a valuable admixture.…”

Section: Resultsmentioning

confidence: 99%

Analysis of the testaless seeds of chrysophyllum albidum: Nutritional aspects

Obasi

1991

J Sci Food Agric

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Feeding high-oleic peanuts to meat-type broiler chickens enhances the fatty acid profile of the meat produced

et al. 2020

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Early feeding trials using peanut meal prepared from normal-oleic peanuts helped to identify peanuts as a suitable alternative feed ingredient for poultry. Yet no studies to date have examined the use of high-oleic peanuts ( HO-PN ) as a feed ingredient for meat type chickens. Therefore, this study aimed to determine the effect of feeding whole unblanched HO-PN on the fatty acid profile of the meat produced from broilers. At hatch male chicks were randomly placed in raised wire cages, in 10 replicate pens per treatment with 10 chicks per pen, and fed with one of the 3 isocaloric, isonitrogenous diets ad libitum for 42 days: (1) conventional control of soybean meal + corn, (2) 10 to 12% HO-PN and corn diet, or (3) control diet spiked with ≈6.0% oleic acid oil. All body weights ( BW ) were collected, and broiler selection for processing was determined by individual BW within one-half a standard deviation of the experiment 42-D mean BW, with one bird selected per pen (10 replicate pens per treatment, 3 treatments, 10 birds selected per treatment, yielding a total sample size of 30 birds). Performance was determined weekly and breast samples were analyzed for fatty acid and amino acid profile. All data was analyzed using analysis of variance, with t-test mean comparisons at P < 0.05. BW were similar between broilers fed the HO-PN and control diet, while feed conversion ratio of broilers fed the HO-PN diet was significantly higher at weeks 2, 4, and 6 in comparison to the other treatments ( P ≤ 0.03). Broilers fed with HO-PN diet had reduced carcass and pectoralis major weights in comparison to the other treatments. Chicken breast from broilers fed the HO-PN diet had significantly reduced saturated and trans fatty acid content in comparison to the controls ( P ≤ 0.0002). Although additional studies must be conducted, this study suggests that feeding whole unblanched HO-PN to broiler chickens may serve as a means to enrich the meat produced with unsaturated fatty acids.

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Mustard cake a substitute for groundnut cake in egg-type and meat-type chick diets

Cited by 10 publications

References 16 publications

Nutritive value of mustard cake derived from seeds of different genetic make up for growing chicks

Nutritive value of mustard cake derived from seeds of different genetic make up for growing chicks

Analysis of the testaless seeds of chrysophyllum albidum: Nutritional aspects

Feeding high-oleic peanuts to meat-type broiler chickens enhances the fatty acid profile of the meat produced

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