Effect od different levels of Urea, Molasses and duration of treatment on nutritive value and digestibility of Date palm branches
2007
Sadeghi,Mohammad Hadi
In Order to study of effect of different levels of urea and Molasses and duration of treatment on chemicd composition and digestibility of Date palm bracnch a Completely Randomized design experiment with Factorial arrangement was Carried out with 3 levels of Molasses (0 , 5 and 10%) , 4 levels of urea (0 , 2 , 4 and 6%) on 2 levels of duration of treatment (21 and 42 days).Increasing the level of urea increased smell of Ammonia but increasing the level of Molasses had negative effect on it.Different levels of urea and Molasses had significant effect (p 0.05) on amount of protein. The best effect was observed from 10% Molasses with 6% or 4% urea in 21 days treatment.The Factors of experiment had no significant effect on Gross energy. Increasing the level of urea and Molasses decreased Fiber and Ash. Different levels of urea had no significant effect on ADF and ADL but had significant effect (p 0.05) on amount of NDF. The levels of Molasses negatively (p 0.05) affected NDF countent. Duration of treatment for 21 days decreased (p 0.05) NDF, ADF and ADL countent.The studied factors had no significant effect (p 0.05) on Calcium and Phosphorus countent. The results of in vivo trial showed that Date palm branch had low DM and OM digestibility (25.05 and 29.73 respectively). The levels of Molasses had no effect (p 0.05) on DM and OM digestibility of Date palm branch but 5% molasses and 6% urea or 10% molasses and 4% urea improved digestibility. Thus, we can treat Date palm branch with 5% molasses and 6% urea or 10% molasses and 4% urea in 21 days.
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