Citation

Fadel, J. G. and D. J. Mackill, Characterization of rice straw to enhance utilization. Comprehensive Research on Rice Annual Report, Project No. RU-9, University of California and United States Department of Agriculture, pp 172-179, 1993.

Abstract

Concise General Summary of Current Year's Results: The composition and fermentation index of fifty-four varieties were measured. The results show that variability in chemical composition and fermentation of rice straw exists among varieties. Ash ranged from a low of 15.5% (L-203) to a high of 23.8% (C111050), silica ranged form a low of 10.3% (924596) to a high of 17.7% (C111050), fiber ranged form a low of 56.6% (Basmati, 370) to a high of 68.6% (M-204), and nitrogen ranged from a low of .45% (M-201) to a high of .86% (Basmati, 370). The rice straw with the lowest energy content was L-203 (3.61 kcal/g) If a market existed to utilize rice straw for energy production, the choice of which variety to choose for this market would be clear under the conditions of this experiment. The fermentation of fiber ranged from 21.2% (Akitakomachi) to 31.1% (Calrose,76; M-204). These fermentations were determined by measuring fiber remain in a bag after 48 hours of fermentation. We are now determining fermentation by measuring gas production. This method should be more accurate in determining the fermentation index of each rice straw. This information may be valuable in determining the incorporation success of different varieties of rice straw. The establishment of variability is necessary if rice breeders and growers and going to use this information in their programs. The information from this study may provide a bases for future management decisions based on straw composition and fermentation.

Country, State, District, etc.

United States, California

Language

English

Material

rice straw

Use category

harvesting