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The Nutritive Value of Rice Straw in Relation to Variety, Urea Treatment, Location of Growth and Season, and its Prediction from in Sacco Degradability

Soebarinoto, Soebarinoto    (Faculty of Animal Husbandry, Brawijaya University   ); Chuzaemi, Siti    (Faculty of Animal Husbandry, Brawijaya University   ); van Bruchem, Jaap    (Wageningen Institute of Animal Sciences, Department of Animal Production Systems, Agricultural University   ); Hartutik, Hartutik    (Rowett Research Institute   ); Mashudi, Mashudi    (Faculty of Animal Husbandry, Brawijaya University  );
  • 초록

    Ten rice varieties were planted at two locations (lowland and highland), during the wet and dry seasons of different years. In vivo digestibility and voluntary intake of the straw, were determined in groups of fat-tail sheep, supplemented with $18g{\cdot}kg^{-0.75}$ concentrate DM, containing ~20% crude protein. Voluntary intake of digestible straw organic matter (DOMI) consistently varied from 15.2 to $20.9g{\cdot}kg^{-0.75}$ between straw varieties, averaged over locations, years and seasons, despite considerable variation between individual batches. This variation in the nutritive value of the straw was independent of straw and grain yield, so it would seem that there is scope for selection of rice varieties with straw of higher nutritive value. The variation in DOMI of straw among location of growth, year and season, was of a magnitude similar to the improvement brought about by urea-ammoniation. The in sacco degradation characteristics and digestibility of rice straw residues were superior to those of the offered straw. This can be attributed to a preference for rice straw leaves relative to stems. Averaged over location of growth, year and season, characteristics of in sacco degradation, i.e. the rate of fermentative degradation and the truly undegradable fraction, emerged as accurate predictors of the nutritive value of rice straw.


  • 주제어

    Fibrous Agro-Industrial By-Products .   Supplement .   Selection .   Leaves .   Stems.  

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