Evaluation of Digestibility and Nutritional Value of Processed Rice Straw by Bacterial, Enzymatic and Chemical Methods with Gas Production and Chemical Methods

摘要

This study was carried out to evaluate the effect of rice straw processing by Lactobacillus, Multi enzymes and calcium hydroxide on the digestibility and nutritional value by gas production and chemical methods. Processed for 60 days in anaerobic conditions in the 3 kg tanks were repeated by three times in spray method. The experiment was done in completely randomized design and data were analyzed with SAS and Neway software. After processing the samples 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 degradation were determined at the times of 0, 2, 4, 6, 8, 12, 24, 48, 72 and 96 hours in gas production method and parameters such as (OMD-SCFA-ME-NEL-CP-DMD) were determined. Each of three processing operation, reduce the amount of cellulose and hemicelluloses in the straw and bacterial processing (%51/2), allocated the least amounts of ADF while enzyme production (%53/8), chemical (%57/9) and control straw (%58/2) maximum allocated the most amounts of ADF. The same trend also has been in the NDF and bacterial processing has the lowest and enzymatic, chemical and control straw have the greatest amount of NDF, respectively. The amount of gas production rate in the bacterial methods was more than the other method and with increasing incubation time, shows upward trend.