National Dairy Development Board, Anand 
                                                          FOREWORD
                   The demand for milk and milk products would drive growth in milk production, which is 
                   expected to increase to more than 200 million tonnes by 2020 from the current level of 
                   about 121 million tonnes. 
                   The  National  Dairy  Plan  Phase  I,  which  has  been  recently  approved  for  funding  by  the 
                   World Bank, will focus on improvements in bovine productivity through the promotion of 
                   scientific  practices in animal breeding and nutrition, as well as improving access for rural 
                   milk producers to urban markets. 
                   Milch  animals  are  usually  fed  one  or  two  locally  available  concentrate  feed  ingredients, 
                   grasses  and  crop  residues  resulting  in  either  deficiency  or  excess  of  proteins,  energy, 
                   minerals and vitamins.
                   NDP I  aims  to  promote  scientific  practices  in  animal  nutrition  through  education  of  milk 
                   producers  by  trained  village  based  Local  Resource  Persons  (LRPs)  so  that  the  nutrients 
                   required  by  a  milch  animal  are  fulfilled  in  an  optimum  manner  thereby  improving  milk 
                   production efficiency and returns from dairying.  The project plans to cover about 2.7 million 
                   milch  animals  through  some  40,000  LRPs.  To  train  this  large  number  of  LRPs,  technical 
                   officers  with  a  background  in  animal  nutrition  would  need  to  equip  themselves  with  the 
                   required knowledge, including the nutritive value of commonly available feeds and fodders 
                   in India. 
                   I am happy to note that the Animal Nutrition group in NDDB has put in a great deal of effort 
                   to prepare a compendium on the nutritive value of feeds and fodders in India based on data 
                   generated by NDDB and other authoritative sources to serve as a practical guide on the 
                   subject, for those with and without formal training in the area of animal nutrition. 
                   The  compendium  has  been  neatly  organized  on  the  basis  of  feed  categories,  nutrient 
                   categories, product categories etc for easy reference. The description for each feed material 
                   or ingredient has concise and useful information on scientific and common names, nutritive 
                   value, recommended feeding level in terms of inclusion level and any adverse factor that 
                   needs to be noted. Wherever relevant, information on the toxic principles presents in feed/ 
                   fodder ingredients has also been provided for caution and to improve understanding in the 
                   use of such materials. 
                   I  am sure that this compendium would serve as a valuable reference tool in the hands of 
                   animal nutrition officers as well as others who have a keen interest in the subject. 
                   July, 2012                                                                       Amrita Patel
                                                                                                 Chairman, NDDB
                                                                                                CONTENTS
                              Sr.
                              No.                                                           Title                                                                        Page No.
                                                      INTRODUCTION ............................................................................................  1
                                                      CLASSIFICATION OF FEEDSTUFFS ............................................................  2
                              I                       CONCENTRATES...........................................................................................  3
                              1                       Energy sources .............................................................................................  3
                              1.1                     Grains and seeds..........................................................................................  3
                                        1.1.1         Maize……………………………………………………....... ............................... 6
                                        1.1.2         Sorghum………………………………………………......... .............................. 7
                                        1.1.3         Wheat……………………………………………………….. ............................... 7
                                        1.1.4         Barley………………………………………………….......... ............................... 8
                                        1.1.5         Oat…………………………………………………………. ................................. 9
                                        1.1.6         Rice…………………………………………………………. ................................ 9
                                        1.1.7         Rye………………………………………………………….. ................................                                                                   10
                                        1.1.8         Triticale……………………………………………………... ................................                                                              10
                                        1.1.9         Millet……………………………………………………….... ...............................                                                                11
                                        1.1.9.1  Pearl millet………………………………………………….. ..............................                                                                    11
                              1.2                     Milling by-products ......................................................................................                     12
                                        1.2.1         Wheat milling by-products……………………………....... ............................                                                       12
                                        1.2.1.1  Wheat bran…………………………………………….......................................                                                                  12
                                        1.2.1.2  Wheat middlings…………………………………………... ..............................                                                                   12
                                        1.2.2         Rice milling by-products……...…………………………... .............................                                                       12
                                        1.2.2.1  Rice bran de-oiled…………………………………………. ..............................                                                                  12
                                        1.2.2.2  Rice polish….…………………………………………........ ...............................                                                               13
                                        1.2.3         Barley by-products………………………………………… ..............................                                                              13
                                        1.2.3.1  Brewer’s grain…………………………………………....... ..............................                                                                13
                                        1.2.4         Grain distilling by-products…………………………......... .............................                                                  14
                                        1.2.4.1  Distiller’s spent grain…………………………………........ .............................                                                          15
                                        1.2.4.2  Distiller’s solubles .........................................................................................                      15
                                        1.2.5         Chunies ..........................................................................................................             15
                              1.3                     Molasses ........................................................................................................              16
                                        1.3.1         Cane molasses…………………………………………..... ...............................                                                             16
                                        1.3.2         Beet molasses……………………………………………... ...............................                                                              16
                                        1.3.3         Citrus molasses………………………………………......... ..............................                                                         17
                        1.4                     Roots and tubers ..........................................................................................                 17
                                   1.4.1        Roots……………………………………………………….. ................................                                                               17
                                   1.4.1.1  Turnips……………………………………………………... ................................                                                                 17
                                   1.4.1.2  Fodder beet………………………………………………... ...............................                                                                17
                                   1.4.1.3  Sugar beet…………………………………………………. ...............................                                                                  18
                                   1.4.2        Tubers……………………………………………………… .................................                                                               18
                                   1.4.2.1  Cassava root...........……………………………………….................................                                                         18
                                   1.4.2.2  Potato……………………………………………………..... ................................                                                                19
                                   1.4.2.3  Sweet potato……………………………………………...... ..............................                                                              20
                                   1.4.2.4  Carrot………………………………………………………..................................                                                                   21
                        2                       Protein sources .............................................................................................               21
                        2.1                     Plant proteins ...............................................................................................              21
                                   2.1.1        Oilseed cakes and meals………………………………..... .............................                                                      22
                                   2.1.1.1  Soybean meal…………………………………………....... ...............................                                                             22
                                   2.1.1.2  Groundnut meal………………………………………….... ..............................                                                               23
                                   2.1.1.3  Cottonseed meal…………………………………………... ..............................                                                               24
                                   2.1.1.4  Rapeseed meal……………………………………………. ...............................                                                                 25
                                   2.1.1.5  Sunflower meal…………………………………………..... ..............................                                                              26
                                   2.1.1.6  Safflower meal…………………………………………….. ...............................                                                               27
                                   2.1.1.7  Sesame meal………………………………………………. ...............................                                                                  28
                                   2.1.1.8  Coconut meal……………………………………………… ...............................                                                                  28
                                   2.1.1.9  Palm kernel meal………………………………………...... ..............................                                                            29
                                   2.1.1.10 Linseed meal………………………………………………. ...............................                                                                 29
                        II                      ROUGHAGES .................................................................................................                 31
                        1                       Dry roughages ..............................................................................................                31
                        1.1                     Hay .................................................................................................................       31
                                   1.1.1        Leguminous hay………………………………………….... ..............................                                                           32
                                   1.1.2        Non-leguminous hay………………………………………. .............................                                                            32
                                   1.1.3        Mixed hay…………………………………………………... ..............................                                                              32
                        1.2                     Straw .............................................................................................................         32
                                   1.2.1        Cereal straw………………………………………………... ...............................                                                           33
                                   1.2.2        Pulse straw…………………………………………………. ...............................                                                             33
                                   1.2.3        Other straw…………………………………………............ ..............................                                                      34
                                   1.3          Husks………………………………………………………... ...............................                                                               34
                                   1.3.1        Rice husk………………………………………………….... ...............................                                                            34
                                   1.3.2        Coffee husk……………………………………………….... ...............................                                                           34
                                   1.3.3        Groundnut husk……………………………………………. ..............................                                                             35
                                   1.3.4        Maize husk…………………………………………………. ...............................                                                              35