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Livestock-Based Farming Systems, Renewable Resources and the Environment |
Fresh rice straw has high energy content, but its use as feed for ruminants is limited by the high levels of lignin and silica in the straw. By processing the rice straw, its quality can be improved and preservable. Processing can also increase the protein content of fresh rice straw. Fresh rice straw was treated with urea (0.5, 1, 2 and 3%) plus Hydrated lime (Ca (OH)2) (6, 5, 4 and 3%) or quick lime (CaO) in small nylon bag for different length of time (3,6,9,12 and 15 weeks). Evaluation was made based on color, mold, smell, pH, chemical composition (DM, CP and Ash). It was found that making bag of fresh rice straw was preserved for 15 weeks with high level of urea (2 or 3%) no mold and pH enough for good preservation (pH> 8.1). Crude protein content was increased 1.6 fold
Four Yellow cattle adult local breed were arranged in a balanced design with latin squares consisting of 4 periods x 4 treatments (untreated rice straw as a control; urea-lime treated fresh rice straw (U3L3TFRS) ad libitum; U2L4TFRS ad libitum; U2HL4FRS ad libitum). The intake and digestibility of 2% urea treated fresh rice straws and especially 3% urea treated fresh rice straws were higher than those of untreated straw. A level of 3% quick lime significantly increased straw intake and digestibility. Treatment with 4% hydrated lime and quick lime continued to increase apparent digestibility, but depressed straw intake compared with 3% quick lime.