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Degradation Characteristics of Wheat, Barley and Oats Straws Untreated and Treated with Ammonia in an Oven

Published online by Cambridge University Press:  22 November 2017

Jeannie M Everington  and
D I Givens
Jeannie M Everington
Affiliation:
ADAS Feed Evaluation Unit Alcester Road, Stratford on Avon CV37 9RQ
D I Givens
Affiliation:
ADAS Feed Evaluation Unit Alcester Road, Stratford on Avon CV37 9RQ
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Extract

Compared with stack treatment the literature contains little information on the nutritive value of cereal straws treated with ammonia in “ovens” at elevated temperature. Recently,Mason et al (1987) and Givens et al (1987) have studied in vitro and in vivo respectively the effect on chemical composition, digestibility and energy value of treating barley, wheat and oat straws with ammonia by the oven method. Substantial changes in chemical composition and nutritive value were found as a result of treatment.

Reid and Ørskov (1987) have suggested that the dry matter (DM) degradation characteristics of straw as measured by the nylon bag technique provide a good prediction of its nutritive value. The aims of the experiment reported here were therefore to examine using the straws of Mason et al (1987), the effect of oven ammonia treatment on the DM degradation characteristics and to assess whether these parameters could be used to predict the metabolisable energy (ME) content of the straws.

Type
General
Information
Proceedings of the British Society of Animal Production (1972) , Volume 1988 , March 1988 , pp. 85
Copyright
Copyright © The British Society of Animal Production 1988

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References

Givens, D I, Adamson, A H and Cobby, J M (1987) Anim.Feed Sci.Technol. (In press).Google Scholar
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Ørskov, E R, Kay, M and Reid, G W (1987). Proc. of 3rd Cost 84 bis workshop. Theix.Google Scholar
Reid, G W and Ørskov, E R (1987) Anim.Prod. 44, 480 (Abs).Google Scholar