Lime and lime-urea combination for rice straw treatment and conservation
1990
Trung, L.T. | Obsioma, A.R. | Zulkarnaen, F. | Sulabo, S.F. | Palo, L.P. | Atega, T.A. (Philippines Univ., Los Banos, College, Laguna (Philippines) Dairy Training and Research Inst.)
This research consists of two laboratory experiments involving treatment/conservation of rice straw in plastic bags. In the first experiment, five percent lime and three percent lime-two percent urea combination were used to treat rice straw for 5, 10 or 20 days. In experiment 2, only five percent lime was used to test two moisture levels (50 and 70 percent) of rice straw and three storage durations (30, 60 and 90 days). In both experiments, a two by three factorial arrangements in a completely randomized design was used with three replications. While alcohol smell was detected with lime treatments, ammonia smell with lime-urea group. The treated straw using the two chemical groups had a greenish-yellowish color. Mold growth was found only with the lime-treated groups on day 20 or later. Firm texture was noted among the groups having 50 percent moisture while 70 percent moisture straw made wet and slimy silage which was darker in color and had the typical smell of grass silages. With increasing incubation time, urea-lime-treated straw increased (P.05) its pH while lime-treated straw's pH decreased (P.05). Significantly (P.05) lower pH was found with 70 percent moisture compared to 50 percent moisture silages. Higher (P.35) organic matter content and in vitro dry matter (DM) digestibility of straw were obtained with lime-urea against lime treatments. Likewise, higher (P.05) DM, organic matter (OM) and crude protein were found with the lower moisture straw while prolonging storage period to 90 days reduced (P.05) DM and OM of lime-treated straw. Economic implication of conserving straw using lime/urea was demonstrated in terms of treatment costs, liveweight gain and competitive cost per unit of gain.
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