Blood biochemical profile, immune response and rumen fermentation pattern ingrowing lambs fed processed karanj (Pongamia glabra) cake based diets
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Keywords:
Blood profile, Immune response, Karanj cake, Lambs, Rumen fermentationAbstract
Effect of feeding of detoxified karanj (Pongamia glabra) cake was studied on rumen fermentation, blood biochemical and immune response in lambs. Male lambs (n=24) of body weight (12.9±0.15 kg) were divided into 4 groups and treatment groups were fed on concentrates, containing solvent extracted karanj cake (SKC) washed with water (WW), treated with 2.5% lime (LT) and 0.4% binder (BT) to replace 50% CP of soybean meal of control diet for a period of 196 days. Blood was collected at 150 d of feeding. Humoral immune (HI) response was studied by sensitizing lambs with Brucella abortus Strain–19 antigen and antibody (Ab) titre was determined at 0 and 21 d. Cell-mediated immune (CMI) response was assessed by intra dermal inoculation of phytohaemagglutinin–P and changes in skin thickness (mm) was measured. Intake of DM, CP and TDN was lower in treatment diets than in control. Body weight was lower in LT and BT than in CON and WW groups. Concentration of haemoglobin, glucose, urea nitrogen, albumin and globulin was similar in all diets but total protein was lower in LT, while cholesterol was higher in BT group. Ab titre was lower in BT group after 21 d. CMI response at 0, 24, 48, 72 h was similar. In rumen liquor drawn on 180 days of experimental feeding pH, total N and ammonia N was identical among the groups but TVFA and TCA-ppt nitrogen were lower in BT group. Thus, water washing and lime treatment of SKC were better than its treatment with binder.
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