NationalLibraryOfScotland/medical-history-of-british-india huggingface dataset:
80
Four Times Milking in Cows of Tharparkar Breed
FIG. 1. Average milk yields of cows under two and four times milking 4 weekly periods.
FIG. 2. Lactation curves of Sahiwal cow "Narace" under four times milking.
C. H. PARK and
SEN
81
From the experience of four times milking on two different Indian breeds (Sahiwal and Thar-
parkar), it has been found that cows with normal first lactations under two times milking when
put under four times milking in subsequent lactations, develop milk capacity in a manner similar
to those which have been under four times milking from first calving. The shape of the graph and
the yield during the last three months of the first lactation is a good index to subsequent yields.
FIG 2.
It will be of interest to compare these milk yield curves with those of a typical cow of the Sahiwal
breed under four times milking. Graph II shows the yields of the Sahiwal cow 'Naraee' under
four times milking in seven consecutive lactations. The first lactation curve shows the typical
flatness indicating high possibility of persistency in yields as demonstrated in the subsequent lacta-
tions. There has been normal development of flush period in each subsequent lactation up to the
sixth, the seventh lactation showing the beginning of the decline with age.
FIG. 3. Average weight of cows under two and four times milking.
When the yield curves of cows under two and four times milking are considered along with
curves showing the variation in weight during the lactation, as in Graph III, it is seen that under
two times milking cows lost little weight after calving, and made speedy gains throughout the lac-
tation, although the concentrates given in both the cases were in proportion to the milk yields.
There is a definite fall in weight of those under four times milking coinciding with the flush period
and this loss may amount to 100 lb. or more which is normal to cows of high milk yield.
DISCUSSION
The percentage increases of the second and third lactations over the first lactation of cows under
two times milking in the first lactation and four times milking in the subsequent lactations are com-
pared with those of the cows which were retained on two times milking in the second and third lac-
tations (vide Table 1). There is an increase of 41 per cent in yield which is due alone to increasing
the frequency of milking from two to four times. The actual difference between the average yields
of the 'four-time milkers' and 'two-time milkers' in their second and third lactations in this group
shows an increase of 36 per cent of milk yield in favour of the four-time milking. Similarly, when
the percentage increases of the second, third and fourth lactations over the first lactation of cows
under four times milking in the first lactation and continued on four times milking in the subsequent
lactations are compared with the percentage decreases in the second, third and fourth lactations
over the first lactation of cows under four times milking in the first lactation and two times milking
I.
B.
CHATTERJEE
AND
R.
MUKHERJEE
87
TABLE II
Digestible co-efficients of ether-extract and crude fibre in Napier silage. (Obtained by the method of elim
nation)
Group
"No lime"
Mean
"Lime"
Mean
Animals No.
D1
D2
D6
D8
D3
D4
D7
D9
Ether-extract
35.22
33.88
20.72
29.82
29.91
26.39
25.11
18.13
24.54
23.54
Crude fibre
47.91
51.19
47.33
44.71
47.79
48.49
51.63
52.10
50.69
50.73
It should be noted that the difference here is more pronounced than in the case of combined
feed.
It will be interesting at this stage to examine the values obtained with Boro straw. These are
assembled in Tables III and IV.
TABLE III
Boro straw mustard cake. Comparative figure on the digestibilities of combined feed and the nature
of calcium metabolism under "No-lime" and "Lime"
Coefficients of digesti-
bilities of combined
feeds (straw and
cake)
Metabolism of lime
(CaO) computed on
500 lb. live weight
Dry matter
Organic matter
Crude protein .
True protein
Ether-extract .
Crude fibre
N. F. extract .
CaO from straw .
CaO from cake.
CaO from water . .
CaO from salt . .
CaO added . .
TOTAL .
Faeces . . .
Difference . .
Urine . . .
Balance . . .
"No lime"
D3
Per cent
44.03
52.85
55.40
50.19
56.92
62.45
45.77
gm.
13.65
4.53
0.08
0.10
..
18.36
20.53
—2.17
0.73
—2.90
D4
Per cent
40.95
54.09
53.66
46.48
55.03
62.21
48.78
gm.
12.82
4.33
0.09
0.10
..
17.34
19.14
—1.80
1.11
—2.91
D7
Per cent
42.17
52.68
53.86
42.97
56.63
61.46
46.45
gm.
13.93
4.85
0.09
0.12
..
18.98
21.88
—2.90
1.10
—4.00
D9
Per cent
43.42
52.68
53.10
48.41
57.68
63.14
45.47
gm.
13.46
4.55
0.10
0.11
..
18.22
20.46
—2.25
0.78
3.03
Mean
Per cent
43.39
53.07
53.00
47.01
56.56
62.31
46.62
"Lime"
D1
Per cent
41.25
51.04
52.47
45.77
53.65
60.37
44.45
gm.
12.65
4.35
0.09
0.11
9.66
26.86
27.96
—1.10
1.00
—2.10
D2
Percent
48.46
40.97
52.68
48.15
36.84
45.87
52.61
gm.
11.74
4.03
0.08
0.10
0.16
25.11
22.34
2.77
1.65
+01.12
D6
Per cent
41.17
50.30
54.72
47.08
45.22
56.81
45.23
gm.
14.08
4.82
0.11
0.10
9.05
28.16
30.19
—2.03
1.79
—.82
D8
Per cent
39.49
48.73
55.29
44.67
59.16
57.87
40.79
gm.
13.81
4.75
0.09
0.12
10.68
29.45
30.40
—1.03
0.99
—2.02
Mean
Per cent
41.84
17.76
53.04
46.42
48.72
55.23
45.77
90
The Value of Boro Rice Straw as a Cattle Feed
TABLE I
Composition of Boro and other straws
Particulars
Organic matter
.
.
.
.
Crude protein
.
.
.
.
True protein
Ether extract
.
.
.
.
Crude fibre
Nitrogen-free extract . . .
Ash . . . .
Insoluble ash
.
.
.
.
Soluble ash
Lime
Magnesia .(MgO) .
.
.
.
Potash (K 2 O)
.
.
.
.
Soda (NaO)
.
.
.
.
Phosphate (P 2 O 5 ) .
. . .
Sulphate (SC 4 )
.
.
.
.
Chloride (Cl 2 )
. . . .
Boro
straw
47
1936
78.060
6.344
5.034
0.936
22.069
41.712
21.940
18.129
3.811
0.343
0.297
1.856
0.085
0.287
0.523
0.464
Aus straw
Dacca
117
1933
88.796
5.879
5.174
1.713
32.425
48.779
11.204
7.372
3.832
0.635
0.400
2.032
0.207
0.176
0.182
0.336
62
1939
85.528
3.850
3.319
1.222
32.940
47.516
14.472
11.384
3.088
0.644
0.316
1.030
0.234
0.234
0.288
0.199
Krish-
nagar
20
1936
83.868
3.788
3.625
1.276
33.899
44.905
16.132
11.552
4.580
0.561
0.310
2.466
0.788
0.437
0.280
0.098
Amon Straw
Dacca
15
1934
86.786
3.750
3.163
1.147
33.239
48.650
13.214
9.082
4.132
0.500
0.365
1.838
0.261
0.108
..
0.406
Krishna-
gar
138
1934
86.180
3.063
2.844
0.800
32.600
49.717
13.820
10.120
3.700
0.480
0.220
2.040
..
0.06
0.280
0.90
Rangpur
10
1936
83.571
3.806
2.400
1.15
34.137
44.477
16.429
12.695
3.734
0.399
0.475
1.622
0.024
0.163
0.129
0.339
The mean digestibility and co-efficients under 'No lime' and "Lime" groups are given in Table
II. These have been worked out by the method of elimination.
TABLE II
Digestibility co-efficients
Components
Dry matter
Organic matter
.
.
.
.
.
.
.
Crude protein .
.
.
.
.
.
.
.
True protein
Ether-extract
Crude fibre .
.
.
.
.
.
.
.
Nitrogen free extract
Boro straw
'No. lime'
41.27
51.33
44.53
31.74
32.55
63.71
45.86
'Lime'
39.00
47.89
44.07
30.61
16.52
56.45
44.93
Aus straw
43.90
47.40
30.00
25.04
28.00
58.90
43.30
Amon straw
45.60
51.03
9.29
12.10
43.80
61.90
46.40
It will be seen from above that the feeding of lime as calcium carbonate did not give any better
results. The digestibilities of dry matter and organic matter have been slightly but definitely de-
pressed. It has been still more so in the case of ether-extract and crude fibre. Moreover ether-
extract has exhibited great fluctuation specially under individual values (not shown in Table II)
in which one animal even recorded negative digestibility, another about one third to one-fourth
of the same under 'No lime' group while still another gave very high value. The results under
'No lime' have been of a more stable nature.
I. B. CHATTERJEE AND S. N. SARKAR 91
The total digestible nutrients per 100 lb. of straw under both groups are set up in Table III.
TABLE III
Total digestible nutrients per 00 lb. of straw (dry basis)
Particulars
Total digestible nutrients
.
.
.
.
Digestible crude protein .
Starch equivalent
Nutritive ratio
Boro straw
'No lime'
41.14
2.83
24.03
1:13.40
'Lime'
38.28
2.80
21.21
1:12.70
Amon straw
44.13
0.39
24.60
1:1.13
Aus straw
43.02
1.77
23.97
1.23
In the above the corresponding values of Amon and Aus straw have also been shown. The
most noteworthy feature is that, compared to the other straws it possesses the highest amount of
digestible protein which is necessarily reflected in a narrower nutritive ratio which approximates
closely to the maintenance requirements. Another point of interest is that although in terms of
T. D. N. it has recorded a lower value than both Amon and Aus, its net energy value (starch equi-
valent) is almost the same. This is mainly due to its low fibre content.
It will be interesting at this stage to compare the results on the basis of the performance of the
animals per say 1,000 lb. live weight. These are set up in Table IV.
TABLE IV
Comparative performance of animals under different straws per 1,000 lb. live weight
Particulars
Consumption of feed—
Straw
.
.
.
.
.
Cake
Total
Total digestible nutrients
Crude protein
.
.
.
.
.
Protein equivalent .
.
.
.
.
.
Ether extract
Crude fibre
Starch equivalent .
.
.
.
.
.
Nutritive ratio
.
.
.
.
.
.
Boro
10 per cent
cake
"No lime"
lb.
15.27
1.49
16.76
7.24
0.84
0.71
0.16
2.83
4.62
1:7.5
to 7.9
mustard
Dacca
"Lime'
lb.
15.06
1.49
16.55
6.73
0.83
0.70
0.14
2.49
4.14
1:6.8
to 7.5
Amon
Dacca
Linseed
cake
lb.
13.62
1.40
15.02
7.08
0.43
0.42
0.18
2.86
4.34
1:13.4
to 17.5
Krish-
nagar
mustard
cake
lb.
11.72
1.16
12.88
6.56
0.44
0.31
0.18
2.81
4.18
1:17
to 19
Aus
Daca
lb.
cake
lb.
14.95
1.04
15.99
7.31
0.52
0.46
0.14
2.65
4.23
1:12
to 13
Krish-
nagar
mustard
cake
lb.
14.56
1.45
16.02
8.78
0.46
0.37
0.20
4.29
5:43
1:13
to 17
The main features however are that compared to other straws the consumption of Boro straw
is definitely higher but in spite of it the nutritive ratio is narrowest (6.8 to 7.7) on account of higher
availability of digestible protein. This is a particular advantage in its favour, as it means that when
this straw is fed the amount of concentrate can be correspondingly reduced. As a matter of fact
96
Composition of Free Fatty Acids in High-acid Ghee
The data indicates that the refined sample possesses comparatively high melting point, possibly
due to the presence of more of higher saturated glycerides. The iodine value in Sample II is very
low indicating a reduction in the amount of unsaturated glycerides. The low R.M. value of refined
sample can be attributed to the decrease in the steam volatile fatty acids. The acidity of the refined
sample is negligible, confirming the complete removal of free fatty acids. From the Tables IV and
V it is clear that the percentage of lower acids up to C 14 for Sample I and II are 23.4 and 22.7 re-
spectively. This shows that no appreciable change has taken place in the amount of lower acids
except butyric acid which is reduced by 0.6 per cent due to refining. This is confirmed by the
presence of higher amounts of butyric acid in the free acids as shown in Table VI. The amount of
caprioc acid in both samples I and II is negligible. The sum of myristo-palmito-stearic group in
Sample I is 53.0 per cent as against 62.8 in Sample II. Relatively all these acids are proportionately
increased in Sample II. This is obvious as the amount of oleic acid is reduced by 9.9 per cent due to
the removal of the free fatty acids from the original sample. Further, this accounts for the higher
melting point of Sample II. The amount of arachidic acid in both the samples remains constant.
TABLE I
The fractionation of the methyl esters prepared from 250 gm. of high acid ghee
Fraction
B.P. at
2 m.m.
up to
Percentage
of total
esters
Mol. wt.
I.V.
Fraction
B.P. at
2 m.m.
up to
Percentage
of total
esters
Mol. wt.
I.V.
Lower esters
1
2
3
4
5
6
(Methyl
butyrate)
85
98
105
114
124
4.29
0.59
1.01
1.28
1.46
1.47
..
152.3
165.7
180.7
189.9
199.9
3.11
6.10
8.04
11.77
11.51
7
8
9
10
11
12
137
143
147
150
153
155
Total
1.12
1.44
1.46
1.66
1.29
1.98
19.05
219.9
229.5
236.9
242.9
249.2
257.8
10.02
10.49
10.87
10.47
10.44
10.64
Solid esters
13
14
15
16
17
18
19
160
162
165
165
166
168
1.53
2.05
3.26
3.09
3.69
2.99
3.37
254.2
265.4
271.4
273.9
274.0
274.9
274.9
0.60
0.85
1.28
1.56
1.97
2.25
2.31
20
21
22
23
24
25
168
168
170
170
171
Residue
Total
3.79
3.71
3.30
3.28
4.31
2.65
41.02
276.3
283.5
288.5
291.0
291.5
322.5
2.49
3.89
6.42
5.52
6.88
7.38
Liquid esters
26
27
28
29
30
31
32
33
34
148
155
165
168
168
168
170
171
172
1.44
1.56
2.83
1.90
1.93
2.23
1.86
2.00
2.27
233.9
248.8
261.1
279.1
281.6
283.2
285.6
285.8
285
19.89
22.24
38.42
55.70
59.75
68.73
69.05
69.10
69.26
35
36
37
38
39
40
41
42
172
273
175
177
176
177
178
Residue
Total
2.03
2.30
2.20
2.18
3.22
3.16
3.23
3.59
39.93
286.5
286.9
289.0
290.2
291.4
293.0
296.2
324.5
71.04
71.12
72.79
74.19
76.60
77.85
79.77
76.07
T. M PAUL et al
97
TABLE II
The fractionation of the methyl esters prepared from 250 gm. of Sample II
Fraction
B.P. at
2 m.m.
up to
Percentage
of total
esters
Mol. Wt.
I.V.
Fraction
B.P. at
2 m.m.
up to
Percentage
of total
esters
Mol. Wt.
I.V.
Lower esters
1
2
3
4
5
(Methyl
butyrate)
78
88
96
115
3.72
0.88
1.07
0.82
1.10
..
156.6
173.0
187.1
196.0
..
2.72
5.93
9.16
10.60
6
7
8
9
132
144
151
155
Total
1.17
1.43
1.14
1.05
12.29
210.8
226.2
238.6
247.2
9.59
8.77
8.10
8.81
Solid esters
10
11
12
13
14
15
154
159
162
165
165
167
1.30
2.88
2.48
3.30
3.27
3.56
246.6
264.2
266.1
270.3
270.5
272.5
0.97
1.06
1.31
1.27
2.55
2.55
16
17
18
19
20
21
168
168
170
172
172
Residue
Total
3.16
3.54
3.22
3.04
3.73
3.84
37.32
276.0
278.6
278.8
281.1
291.2
314.7
2.62
2.76
3.51
4.18
7.24
7.60
Liquid esters
22
23
24
25
26
27
28
29
30
144
153
159
162
165
166
168
170
172
1.95
1.68
2.59
2.81
3.52
3.05
2.98
3.18
4.20
231.5
246.5
254.9
261.0
265.5
268.2
269.0
273.8
274.8
9.48
9.15
8.89
22.20
27.19
28.76
28.73
43.91
43.94
31
32
33
34
35
36
37
38
175
177
178
178
178
179
180
Residue
Total
2.99
3.40
3.32
3.17
3.33
2.78
2.73
2.71
50.39
287.4
288.4
289.4
290.8
291.0
292.9
296.1
308.9
44.30
52.27
52.60
52.56
61.00
61.30
61.95
61.06
TABLE III
The fractionation of the methyl esters prepared from 100 g. of free fatty acids separated from high acid
ghee
Fraction
B.P. at
2 m.m.
up to
Percentage
of total
esters
Mol. wt.
I.V.
Fraction
B.P. at
2 m.m.
up to
Percentage
of total
esters
Mol. wt.
I.V.
Lower esters
1
2
3
4
(Methyl
butyrate)
85
102
118
4.91
1.29
1.24
1.37
..
166.3
187.4
203.0
..
19.63
15.92
17.70
5
6
7
8
133
140
147
153
Total
1.17
2.32
2.78
3.89
18.98
222.7
243.3
246.5
258.6
21.95
19.32
18.28
24.39
Solid esters
9
10
11
160
168
172
2.11
2.72
3.17
226.3
266.2
271.7
0.71
0.74
1.43
12
13
175
Residue
Total
4.55
9.15
21.70
275.1
303.3
3.15
15.37
Liquid esters
14
15
16
17
18
19
152
160
165
168
172
174
1.50
2.88
3.66
4.23
5.15
6.33
258.1
271.0
284.6
288.6
289.4
290.7
33.30
48.79
69.12
69.72
77.14
80.13
20
21
22
23
24
25
175
176
178
178
177
Residue
Total
7.24
6.70
6.19
4.00
5.66
5.78
59.32
292.8
295.5
295.6
295.7
295.8
309.8
82.02
85.41
85.80
85.90
89.60
83.22
98
Composition
of Free Fatty Acids in High-acid Ghee
TABLE IV
Summary of the calculated composition of the esters and fatty acids of high acid ghee
Acids
Saturated.
C 4
C 6
C 8
C 10
C12
C 14
C 16
C 18
C 20
Total
Unsaturated.
C 12
C 14
C 16
Oleic
Linoleic
C 29
Total
Sum of the saturated and unsaturated acids .
Per cent as methyl esters
Lower
4.29
0.19
1.33
3.02
2.32
5.46
1.23
..
..
17.84
0.27
0.36
0.44
0.14
..
..
..
1.21
19.05
Solid
..
..
..
..
..
1.15
23.93
12.26
1.94
39.28
..
..
..
..
..
1.74
..
..
1.74
41.2
Liquid
..
..
..
..
..
4.08
2.46
2.62
..
9.16
..
..
..
0.60
3.60
25.02
0.17
1.38
30.77
39.93
Total
4.29
0.19
1.33
3.02
2.32
10.69
27.62
14.88
1.94
66.28
0.27
0.36
1.04
3.74
26.76
0.17
1.38
33.72
100.00
Fatty acids (excluding
unsaponifiables)
Per cent
(Wt.)
4.0
0.2
1.3
3.0
2.3
10.7
27.2
15.1
2.0
65.8
0.3
0.4
1.2
3.8
26.9
0.2
1.4
34.2
100.0
Per cent
Molar
10.7
0.4
2.1
4.1
2.7
11.1
25.2
12.6
1.5
70.4
0.4
0.4
1.3
3.6
22.6
0.2
1.1
29.6
100.00
TABLE V
Summary of the calculated composition of the esters and fatty acids of Sample II
Acids
Saturated.
C 4
.
.
.
.
.
C 6 . . . . . . . . .
C 8
.
.
.
.
.
.
.
.
.
C 10
.
.
.
.
.
.
.
C 13 . . . . . . . . .
C 14
.
.
.
.
.
.
.
.
.
C 16
. . . . . . .
..
C 18
.
.
.
.
.
.
.
.
.
C 20 . . . . . . . . .
Total
Unsaturated.
C 10 . . . . . .
C 12 . . . . .
C14
.
.
.
.
.
.
C 16
.
.
.
.
.
C 18 . . . . .
C 20
.
.
.
.
.
Total
Sum of the saturated and unsaturated acids .
Per cent as methyl esters
Lower
3.72
0.05
1.27
1.90
2.23
2.31
0.22
..
..
11.70
0.20
0.20
0.17
..
..
..
0.57
12.27
Solid
..
..
..
..
..
2.03
23.73
8.10
1.95
35.81
..
..
..
..
..
1.49
..
1.49
37.30
Liquid
..
..
..
..
0.69
7.78
8.82
9.60
..
26.89
..
..
..
0.54
6.47
15.39
1.11
23.51
50.40
Total
3.72
0.05
1.27
1.90
2.92
12.12
32.77
17.70
1.95
74.40
0.20
0.20
0.71
6.47
16.88
1.11
25.57
99.97
Fatty acids (excluding
unsaponifiables)
Per cent
(wt.)
3.4
0.1
1.2
1.9
2.9
12.1
32.9
17.8
2.0
74.3
0.2
0.2
0.7
6.5
17.0
1.1
25.7
100.00
Per cent
(Molar)
9.2
0.1
2.0
2.6
3.9
12.7
30.7
15.0
1.5
77.3
0.3
0.2
0.8
6.1
14.4
0.9
22.7
100.0
T. M. PAUL et al
99
TABLEVI
Summary of the calculated composition of the esters of free fatty acids
Acids
Saturated.
C4 . . . . .
C 8 .
.
.
.
.
C10 . . . . .
C 12 . . . . .
C 14 . . . . .
C16 . . . .
C18
.
.
.
.
.
C 20
.
.
.
.
Total
Unsatuated.
C 10 . . . .
C12 . . . .
C14
.
.
.
.
.
C 16 . . . .
Oleic
.
.
.
.
Linoleic .
.
.
.
.
.
.
C20-22 . . . .
Total
Sum of the saturated and unsaturated acid
Per
cent as methyl esters
Lower
4.91
0.86
1.78
1.29
5.36
2.16
..
..
16.36
0.30
0.43
0.90
0.98
..
..
..
2.61
18.97
Solid
..
..
..
..
1.11
1.33
8.90
6.39
2.06
19.79
..
..
..
..
1.91
..
..
1.91
21.70
Liquid
..
..
..
..
..
2.91
0.60
1.92
..
5.43
..
..
0.26
2.79
48.07
0.28
2.49
53.89
59.32
Total
4.91
0.86
1.78
2.40
9.60
11.66
8.31
2.06
41.58
0.30
0.43
1.16
3.77
49.98
0.28
2.49
58.41
99.99
Fatty acids (excluding
unsaponifiable)
Per cent.
(wt.)
4.5
0.6
1.7
2.4
9.6
11.7
8.4
2.1
41.2
0.3
0.4
1.1
8.8
50.4
0.3
2.5
58.8
100.0
Per cent
(Molar)
12.3
1.4
2.5
2.9
10.2
11.0
7.1
1.6
49.0
0.4
0.5
1.2
3.6
43.2
0.2
1.9
51.0
100.00
The proportions of the lower unsaturated acids in high acid ghee appear to be of the same order
as is found in normal butterfat, from cow's milk. It must be pointed out however, that while there
is little doubt (from the trend of iodine value (of the lower ester fractions) that these minor unsaturated
acid components exist, their quantitative percentage must be regarded only in the nature of a general
indication of their true proportions, though not far from them. Sample II also gives the same
proportion of these lower unsaturated acids.
Normally the free fatty acids are expressed in terms of oleic acid as this acid accounts for a
large proportion of the free fatty acids. Davies [1941] from a preliminary study of the free fatty
acids in high acid butterfat surmised that these are mostly composed of C 16 and C 18 acids, oleic
acid appearing in the free form in the largest amount. The results reported herein show that the
C 18 and C 16 acids account for 59.1 and 15.5 per cent respectively of the free fatty acids of high acid
ghee, the balance being made up of other acids from C 4 to C 20 . The sum of all the acids up to C 1
is 20.8 per cent, which is a little lower than in the case of the original sample; while the C 16 content
is markedly lower. The sum of the myristopalmito-stearic group is only 29.7 per cent. The lower
unsaturated acids are also of the same order as are found in cow ghee. The existence of other acids,
besides oleic acid, in the free-fatty acids is confirmed by the Iodine Value (54.21) of Sample III.
Comparing the component acids of all. the samples tested, it can, therefore, be concluded that the
I
100
Composition of Free Fatty Acids in High-acid Ghee
trend of the fatty acid composition of the unrefined sample is midway between the composition of
the refined sample and that of the free fatty acids.
SUMMARY
1. A sample of ghee (clarified cow butterfat) containing 19.13 per cent free fatty acids, the natural ghee and the free fatty
acids separated from the high acid ghee were subjected to detailed ester fractionation in an E.H.P. column.
2. The high acid ghee was found to be of the same composition as normal cow butterfat.
3. The neutral ghee contained the same amount of the low molecular weight acids and more of the myristto-palmito-stearic
group than in the high acid ghee.
The free fatty acids contained the following percentages of the various acids, butyric=4.5, copriylic=0.8, capric=1.7,
lauric=2.4, myristic=9.6, palmitic=11.7, stearic=8.4, araehidic=2.1, oleic=50.4, and other unsaturated acids=8.4.
REFERENCES
Smith, J. A. B. and Dastur, N. N. (1938), Biochem. J. 32, 1876
Davies, W. L. (1941), J. Ind. Chem. Soc., Ind. and News Edition, 4, 175
STUDIES ON THE CURING OF POISONOUS JAWAR (SORGHUM
VULGARE) PERS.
By N. D.KEHAR AND S. K. TALAPATRA, Animal Nutrition Section, Imperial Veterinary Research
Institute, Izatnagar
(Received for publication on 8 August 1946)
J AWAR is ordinarily a nutritious and palatable fodder, but under conditions of drought, wilting and
frost it developes large quantities of cyanogenetic glucosides. Benson and Subba Rao [1906],
Mann [1919] and Sharma [1935] have reported several deaths of cattle due to jawar poisoning. Since
jawar is grown over large areas and as the average farmer cannot afford to discard his affected crops
without serious setback to his already lean fodder resources, enquiries were received from several
field investigators whether poisonous jawar could in any way be fed to livestock. This investiga-
tion was undertaken to find an answer to this query.
EXPERIMENTAL
Due to the partial failure of monsoon in 1944 prussic acid was detected in jawar plants of the
Institute farm in October. This provided sufficient material for exploratory studies. Fresh samples
were first tested with picrate paper according to the A.O.A.C. [1940] procedure. Having detected
the presence of appreciable amounts of prussic acid qualitatively, a quantitative estimation was
made by the acid titration method [A.O.A.C., 1940]. Samples of jawar containing prussic acid were
then cured by different methods to evolve a technique by which prussic acid could be decomposed
into innocuous constituents. Accordingly a bulk sample of jawar was brought to the laboratory
immediately after cutting. The prussic acid content of the representative fresh sample was estimated
and the rest of the material was treated as follows:
(a) Dried in shade at room temperature varying from 25°-30°C. and prussic acid estimated
at the end of (i) 24 hours, (ii) 48 hours, (iii) 5 days and (iv) 15 days.
(b) Dried in the sun for eight hours and then kept in the shade at room temperature over-
N. D. KEHAR AND S. K. TALAPATRA 103
REFERENCES
Acharya, C. N. (1933). Indian J. agric. Sci. 3, 851
A.O.A.C. Method of Analysis (1940)
Bagchi, K. N. and Ganguli, H. D (1941-42). Indian vet. J. 18, 151
Benson, C. and Subba Rao, C. K. (1906). Bull. Dept. Agric. Madras 55
Chopra, R. N. and Badhwar, R. L. (1940). Indian J. agric Sci. 10, 10
Leather, J. W. (1906) Agric. J. India 1, 220
Mann, H. H. (1919). Bull. Dept. Agric. Madras 55
Sharma, G. K. (1935). Indian J. vet. Sci. 5. 376
Swanson, M. C. (1921). J. Amer. Soc. Agron. 13, 1
U.S.A. Veterinary Science News Letter (1944) 14, 3
Van Dar Walt S. J. 1944. Onderstepoort J. vet. Sci. 19, 79