A study on the possibility of improving of nutritive value of wheat straw by Baker's yeast (Saccharomyces cerevisiae)
2009
Hassani, Ahmad Reza | Mahdi Zadeh, Mozaffar | Fazaeli, Hassan | Asad Pur, Mohammad Reza | Ghayur, Mansur | Amjadi Azar, Habib
In order to study the possibility of enrichment of wheat straw through inoculation by backer's yeast (Saccharomyces cerevisiae),with or without additives, a completely randomized design experiment, using of factorial method, including 4×3×3 treatments with 3 replicates was conducted. The major factor was S. cerevisiae at four levels including 0.0, 0.5, 1.0 and 1.5 percent, second factor was molasses at three levels including 5, 10 and 15 percent and the third factor was a mixture of cornbarley flour at three levels of 0.0, 5 and 10 percent at wheat straw (dry matter basis). For each experimental unit, 300 g of chapped wheat straw was mixed with 300 ml. of 30-350C contained the relative amount at yeast and additives and packed in black plastic bags when the bags were left down at 25-270C room temperature for 7-10 days. Thereafter, the samples were removed from the bags and used for chemical analysis. Results indicated that no any significantly differences were observed for the dry matter, crude protein, ether extract, crude fiber, Ash, neutral detergent fiber and acid detergent fiber among the treatments. It can be concluded that inoculation of wheat straw with or without additives could not have any positive effect on its nutritive value.
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