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Published by Ahmad Shoaib Tahir

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Published by: Ahmad Shoaib Tahir on Jun 01, 2011
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Enhancing the Nutritive Value of Crop Residue AltafHussain Regd# 2006-ag-1014

Institute Of Animal Nutrition and Feed Technology Faculty of Animal Husbandry

Crop residues are the major feed resources for ruminants in South East Asia and other developing countries. Because crop residues are cheaper feed resources and abundantly available in agro based system. The use of cereal grains is not economical due to th eir increasing demand for human and monogastric animals. Therefore the interst for utilization of low quality crop residues as an animal feed has been increased. But crop residues have poor nutritive value characterized by poor digestibility and hence ther e intake is also low. However, over the year several physical, chemical and biological treatments to improve the nutritive value have been developed and tested. Physical treatments include grindings, wetting, chopping which enhance density of feed, reduce the dustiness. Chemical treatments include urea, sodium hydroxide, anhydrous ammonia treatment by which nitrogen content of the crop residues increased. Biological treatment includes bacterial and fungal species, rumandigesta and enzyme etc. It increased t he digestibility of poor quality feed stuffs. Among these treatments, use of urea as a source of NH 3 is cheap and simple to use and also considered to be the best in increasing the nutritional value of poor quality crop residues. However, using urea for treatment only 30-35 % of NH3 is retained in the material while remaining 65 -70% is lost to atmosphere. Different additives like organic acids, inorganic acids, corn steep liquor and enzose were used to increase the entrappinp of NH 3-N in urea treated crop residues. Different studies have been carried out to investigate the effect of feeding urea + CSL treated wheat straw on the performance of ruminants. As compared to wheat straw, corn cob has porous structure; Urea+CSL treatment of corn cobs could be more u seful I enhancing its nutritive value.

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