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Effect of ammonia concentration and period of incubation on the chemical composition of paddy straw


Effect of ammonia concentration and period of incubation on the chemical composition of paddy straw



Narendra Deva Journal of Agricultural Research 6(1): 63-70



Experiments were conducted to improve the nutritive value of paddy straw as a roughage for ruminants. Straw was treated at room temperature with different levels of aqueous ammonia (one to five per cent) for various time intervals ranging from one to eight weeks. Crude protein content of sample was increased significantly (P < 0.01) with increasing levels of ammonia and the period of incubation. Soluble crude protein content was increased significantly (P < 0.01) only at 3% ammonia and 4 weeks of incubation period. Nitrogen-free extract was decreased with the increment of ammonia concentration and the period of incubation. Crude fat, crude fibre, ash, acid detergent fibre and cellulose were not affected due to ammoniation.

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