Wheat and Rice Straw ENHANCING NUTRITIONAL VALUE

摘要

WHEAT AND PADDY STRAWS ARE RENEWABLE ENERGY SOURCES. HOWEVER, THE PRESENCE OF LIGNIN IN THEIR STRUCTURE HAS A NEGATIVE IMPACT ON FORAGE DIGESTIBILITY. MODIFYING THE LIGNIN CONTENT AND COMPOSITION THROUGH GENETIC MANIPULATION OF GRAIN CROPS CAN IMPROVE THE DIGESTIBILITY OF THE CROP RESIDUES WITHIN THE RUMINANT SYSTEM AND THEREBY INCREASE THEIR PRODUCTIVITY.