R. P. Sethi ¹, R. S. Virk ¹

Affiliations
1 Department of Microbiology, Department of Animal Sciences, P. A. U., Ludhiana, IN

Abstract

In the present study an attempt was made to see the nutritional worth of this fungus as a source of protein in poultry feed.

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R. P. Sethi ¹, Ajit Singh ¹, M. S. Kalra ¹, D. S. Chahal ¹, B. L. Kawatra ²

Affiliations
1 Department of Microbiology, Punjab Agricultural University, Ludhiana, IN
2 Department of Foods and Nutrition, Punjab Agricultural University, Ludhiana, IN

Abstract

Penicillium crustosum mycelium contained 30 to 35 per cent protein with appreciable amount of all the essential amino acids. The present investigation was, therefore, undertaken to study the Penicillium crustosum protein for its quality and the effect of its supplementation to wheat flour on growth rate and Protein Efficiency Ratio.

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