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Research Abstract
Citation
Garrett, W. N., Walker, H. G. Kohler, G. O., Waiss, A. C., Graham, R. P., East, N. E., and M. R. Hart, Nutritive value of NaOH and NH3 treated rice straw. Journal of Animal Science 38: 1342, 1974.
Abstract
Comparative slaughter feeding and digestion trials have been conducted to determine the nutritive value of rice straw processed by various chemical and physical treatments. The trials have involved a total of 216 lambs in three feeding trials and 100 individual digestibility observations. The results show that cellulose digestibility can be increased by treated the straw with 4% by weight NaOH for 15-60 minutes at 100 C or with 4-7% NH(3) for 30 days at ambient temperature and pressure. A less complex procedure of spraying and mixing ground rice straw with 4% NaOH by weight applied in a concentrated solution then pelleting has also increased lamb gains and improved cellulose digestibility. Typical results follow with the figures in parentheses giving ad libitum feed intake (kg) and daily gain (kg) of the lambs, then the digestibility of the cellulose(%), Trial 1: Untreated straw (1.86, .13, 45.4); steamed straw 28kg/cm(2) 90sec. (1.27, -.03, 40.0); NaOH, 4%-100°C, 15 min. (2.27, .20, 58.4); NH(3)-ambient (2.18, .18, 54.1), Trial 2: Untreated straw (1.72, .09, 51.5): NaOH. 4%-100°C (1.95, .14, 65.6); NaOH, 4%-21kg/cm(2) (1.86, .14, 65.4); NH(3). 4%-21 kg/cm(2) (1.68, .10, 57.2), Trial 3: Untreated straw (1.85, .09, 48.8); NaOH, 4%-100°C 60min. (2.13, .13, 68.4); NaOH, 4% pelleted (1.95, .14, 65.4); NH(3), 7% ambient (2.13, .14, 68.0); NH(3), 4.7% ambient (1.86, .13, 68.3),NaOH treatments of rice straw have increased lamb gains 45% NH(3) treatment 35%. The improved performance is due to improved digestibility of the cellulose and an increase in consumption. Steam pressure treatments (21 to 28 kg/cm(3) 90 sec.) have reduced digestibility and animal acceptance of the straw.
Country, State, District, etc.
United States, California
Language
English
Material
rice straw
Use category
animal feed
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