Comparison Of The Nutritional Value Of Different Treated Roughages

Objective:①To study the optimum common processing methods of rice straws,corn stovers and sugar cane trails by comparing their nutrition value after the treatment of amination ,silage and addition plant lactobacillus silag .②To study the optimum microorganism, fermentation processing methods of rice straws,corn stovers and sugar cane trails by comparing their nutrition value after the treatment of different microorganism fermentation .③We use the different compositions of aspergiulls niger,saccharomyces cerevisiaae and cadida utilis ferment the cassava dregs , compare the fermentation quality and the change of the protein content and find the best treatment way to heighten the protein content of the cassava dregs.Methods:①Trial 1:For each straw, the treatments were urea amination, common silage and the silage appending plant lactobacillus,control group being each non-processed straw.②Trial 2: For each straw, the treatments were ,on the base of appending 5% corn flour and 5% wheat bran and 1% bean bran and 0.5% urea, the non-appending microorganism silage and the appending plant lactobacillus silage, the appending probiotics fermentation and the appending EM liquid fermentation,control group being the feed made of 5% corn flour ,5% wheat bran,l% bean bran, 0.5% urea and corresponding straw.③Trial 3: For cassava dregs ,we used 70% of new wet cassava dregs,28% of wheat bran and 2% of ammonium sulfate as fermentation substrate and added respectively the different compositions of Aspergiulls niger,Saccharomyces cerevisiaae and Cadida utilis , let them have fermented for 48h at 28℃-31℃in the constant temperature culture box, and then introduced Plant lactobacillus and silaged in 30 days. The control group was a non processed feed containing 70% of new wet cassava dregs ,28% of wheat bran and 2% ammoniun sulfate.Results:①the results of trial 1 showed that, for each straw , the treatment of amination was the best in all treatments. The quality of ammoniated rice straw was excellent. The increase rate of crude protein(CP) in ammoniated rice straw was 165.80%; the decrease rate of neutral detergent fiber(NDF) was 10.00%; the decrease rate of acid detergent fiber(ADF) was 9.53%; the gas production(GP) in 24h was 29.4ml. The quality of ammoniated corn stover was excellent. The increase rate of crude protein(CP) in ammoniated corn stover was 142.72%; the decrease rate of neutral detergent fiber(NDF) was 9.36%; the decrease rate of acid detergent fiber(ADF) was 9.11%; the gas production (GP) in 24h was 39.2ml . The quality of ammoniated sugar cane trails was excellent. The increase rate of crude protein(CP) in ammoniated sugar cane trails was 148.34%; the decrease rate of neutral detergent fiber(NDF) was 9.56 %; the decrease rate of acid detergent fiber(ADF) was 9.21%; the gas production(GP) in 24h was 32.4ml.②The results of trial 2 showed that, for each straw, the treatment of appending 5% corn flour, 5% wheat bran , 1% bean bran , 0.5% urea and the plant lactobacillus at the same time was the best in all treatments. The quality of rice straw was beter. The increase rate of crude protein(CP) in the fermented rice straw was 25.76%; the decrease rate of neutral detergent fiber(NDF) was 6.55%; the decrease rate of acid detergent fiber(ADF) was 7.09%; the gas production(GP) in 24h was 28.2ml. The quality of corn stover was excellent. The increase rate of crude protein(CP) in the fermented corn stover was 35.78%; the decrease rate of neutral detergent fiber(NDF) was 13.56%; the decrease rate of acid detergent fiber(ADF) was 14.04%; the gas production(GP) in 24h was 39.1ml. The quality of the fermented sugar cane trails was excellent. The increase rate of crude protein(CP) in the fermented sugar cane trails was 47.33%; the decrease rate of neutral detergent fiber(NDF) was 11.42%; the decrease rate of acid detergent fiber(ADF) was 11.07%; the gas production(GP) in 24h was 31.3ml.③The results of trial 3 showed that the best result in fermentation process was obtained with the use of aspergillus niger alone for 48h and then the introduction of plant lactobacillus to ferment in 30 days. The quality of the fermented cassava dregs was excellent. The increase rate of crude protein(CP) and those of true protein (TP) were the highest in all the treatment and were 76.27% and 36.11% respectively.Conclusion:In this experiment, the optimal processing method was all the treatment of urea amination for rice straws , corn stovers and sugar cane trails.The optimal processing method of raising protein in cassava dregs was the treatment using aspergillus niger alone for 48h and then introducing plant lactobacillus to ferment in 30 days.