Effect of Ensiling Paddy Straw with or Without Bacterial Culture,Urea and Molasses on It's Nutritive Value
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Date
2021
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Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana
Abstract
This study enlightened on the effect of ensiling paddy straw with or without bacterial culture, urea and molasses on nutritive value of paddy straw. The study was carried out in the field and forage evaluation laboratory. Paddy straw chemical composition varies by variety and growth season, with early-season paddy having more nitrogen and cellulose concentration than others. In vitro gas production was assessed by laboratory method and its effect on organic digestibility was studied. The ME value of substrate was assessed. From this study, it was concluded that urea is the source of nitrogen it improves the protein value of paddy straw. In cell wall components NDF, ADF, cellulose content decreased with bacterial culture treated paddy straw in all combinations and also decreased with the addition of nutrient additive of urea. Oxalate content decreased in the case of paddy straw treated with bacterial culture in all combinations of urea, molasses, and moisture. Crude protein and IVDMD content of with and without culture treated paddy straw in all combination increased with the addition of urea as an additive while ash and crude fat content decreased. Utilization of paddy straw as silage in animal feeding may turn out to be beneficial during scarcity periods as well as utilization of paddy straw indirectly reducing air pollution, which is caused by stubble burning.