Citation

Iwata, H., On the disintegration of rice straw. Journal of the Department of Agriculture, Kyushu Imperial University 1: 217-240, 1926.

Abstract

The author has investigated the effects of boiling with water and disintegration with alkaline solutions on the chemical composition and nutritive value of rice straw. The results are summarized as follows.

1. The starch value of the straw in dry matter was about 20% which agrees with the result of Prof. T. Katayama's experiments.

2. The boiling for 3 hours in water did not change the chemical composition and nutritive value of the straw.

3. When the straw was soaked in 0.25% sodium hydroxide solution it's digestibility was not promoted, and also the starch value, percent of dry matter, was neatly the same as that of the untreated straw. However when the straw was immersed 0.75 or 1.5% sodium hydroxide solution for 4 hours, or when it was boiled with the milk of lime (1% CaO) for 3 hours, a considerable quantity of the incrusting substances were extracted the amount of digestible matter was much increased, and also its starch value became as much as thrice that of the untreated straw; actually it contained 53-58% of starch value in dry matter.

4. When the contents of the lignin and chlorine number decreased, the starch value of the treated straw increased, but not proportionally.

5. The data obtained in dry matter percentages were as follows:

	Untreated straw	Boiled straw	Soda straw III. (0.25% NaOH)	Soda straw I. (0.75% NaOH)	Soda straw IL (1.5% NaOH)	Lime straw (1%CaO)
Content of digestible organic matter	40.89	43.00	38.99	62.43	62.26	55.00
Chlorine number	19.4	17.0	18.5	18.4	15.8	13.5
Content of lignin	14.69	14.34	14.60	13.20	12.33	12.12
Starch value	20.72	22.30	17.45	58.26	57.95	52.57

Country, State, District, etc.

Japan

Language

English

Material

rice straw

Use category

animal feed