Processed defatted (deoiled) maize germ cake (PDMGC) was analysed for its p
roteins and the lysine and tryptophan contents. These values were found to
be 23.90 %, 4.92 g/16 g N and 1.20 g/16 g N respectively. Addition of PDMGC
to normal maize In the ratio of 1:1 on protein basis, improved the biologi
cal value (BV), net protein utilization (NPU), utilizable nitrogen (UN) and
feed efficiency ratio (FER) by 18.2, 11.4, 60.6 and 20.0% respectively. Ho
wever, there was only a slight decrease (6.5%) in true digestibility (TD).