Influence of Calcium Hydroxide Chemical, Multi-enzyme and Lactobacillus Biologic Processing on Nutritional Value and Digestibility of Rice Straw by Using Nylon-Bags

摘要

This research has been conducted to survey the influence of chemical (Calcium Hydroxide), enzyme (Multi-enzyme) and bacterial (lactobacillus) processing on nutritional value and digestibility of rice straw by using nylon-bags and chemical methods. Processing performed for 60 days in anaerobic condition in 3-kg tanks by spraying method in 3 replications. The experiment conducted in complete block design and obtained data were analyzed through SAS and Neway software. After processing period, samples were dried and chemical compounds Crude Protein (CP), Neutral Detergent Fiber (NDF), Acid Detergent Fiber (ADF), Ether Extract (EE), Ash, Crude Fiber (CF), NFC (Non Fiber Carbohydrate), Nitrogen Free Extract (NFE) and Organic Material (OM)) and in situ (at times 0, 4, 8, 16, 24, 48, 72 and 96 h) techniques were conducted using 3 fistulated sheep weighted similar to incubation. All three processing methods decreased cellulose and hemicellulose materials in straw and straw in bacterial processing has the least ADF (51.2%) and it has the most amount of ADF in enzyme processing (53.8%), chemical processing (57.9%) and control group (58.2%). The same results obtained about NDF in straw so that straw has the least amount NDF in bacterial processing and it has the most amounts respectively in enzyme, chemical and control group processing. Amount of degradability and disappearance of dry matter in in situ technique was more in chemical processing than other processing and it is on an uptrend over passing time of incubation.