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DOI: https://doi.org/10.5713/ab.20.0730    [Accepted] Published online January 4, 2021.
Effect of combined lactic acid bacteria at the ensiling of rice straw with whey or molasses plus urea on degradability, palatability, digestibility, and nutritive values.
Fawzy Mohamed Abo-Donia1,*  , Nabeel Basuony Elgaml2  , Mohamed Ahmed El-Shora1  , Wasef Abd-Elaziz Riad3  , Wael Abdel-Menaem El-Hamady4 
1By-Products Utilization Research Dept., Animal Production Research Institute, Giza, Egypt
2Milk Technology Research Dept., Animal Production Research Institute, Dokki, Egypt
3Animal nutrition Research Dept., Animal Production Research Institute, Dokki, Egypt
4Cattle Breeding Res. Dept., Animal Production Research Institute, Dokki, Egypt
Correspondence:  Fawzy Mohamed Abo-Donia, Tel: +201001235195, Email: framsis2nd@gmail.com
Received: 21 October 2020   • Revised: 24 November 2020   • Accepted: 23 December 2020
Abstract
Objective
This study was designed to ensiling rice straw by using some additives and assessing its effect on the fermentation, degradability, feed consumption, and digestibility.
Methods
Ensiling rice straw using either water (50ml/kg v/w), or molasses plus urea (45 ml + 5g /kg), or whey (55ml/kg v/w) was conducted in this study. Each of these treatments inoculated with three levels of lactic acid bacteria. The best treatments from in-vitro results were used to compare with urea treated rice straw in the digestibility trials. Twelve adult Ossimi rams (average weight =61.4±0.16 kg) randomly distributed on four experimental diets in a 4 x 4 Latin square (3 in each block), each period lasted 28 d.
Results
Added whey or molasses plus urea (MU) showed well properties for ensiled rice straw (ERS), especially with the high level of lactic acid bacteria addition. Accumulative gas production has corresponded with the degradability of OM, NDF, and CP (%). The feed consumption of ERS and palatability increased with the whey or MU as an additive, especially with a high level of lactic acid bacteria. Despite the similarity of the apparent digestibility coefficients of NDF, and ADF for a diet including ERS with lactic bacteria compared that containing 3% urea-treated rice straw (UTRS), the digestibilities of protein, organic matter, and ether extract were significantly higher when emulated to the group fed UTRS. The total digestible nutrients and digestible protein of the groups fed on diets that included any of ERS with whey or MU were superior to a diet contain UTRS.
Conclusion
The results concluded that added either whey or molasses plus urea can be successful in improving the quality of the ensiling rice straw.
Keywords: Ensiled Rice Straw; Molasses Plus Urea; Whey; Lactic Acid Bacteria; Degradability; Digestibility And Nutritive Values
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