不同的处理方法对稻草营养价值的影响

分别用尿素、秸秆发酵活干菌、复合酶处理稻草，并检测处理前后营养成份、降解率、感官评定、适口性等指标变化。结果表明，处理后各处理组的CP（粗蛋白质）含量分别比对照组提高10．3％，15．6％及11．8％；CF（粗纤维）含量分别下降4．0％，11．2％和21．8％，其中活干菌发酵对CP稻草含量提高较大，饲用复合酶处理使CF含量下降幅度较大。同时，对各处理组DM（干物质）、NDF（中性洗涤纤维）、ADF(酸性洗涤纤维）的瘤胃降解率测定发现，各处理组DM，NDF及ADF降解率均有一定提高，其中以活干菌发酵处理效果旯好，其DM、NDF及ADF降解率分别达40．90％、33．83％及34．24％。在感官评定、适口性方面，除氨化处理有刺激性气味外，其它两处理组具有较浓的酸香味且家畜喜欢采食。

Effects of Different Treatments on Nutritional Value of Rice Straw

Rice straw was treated with urea, complex bacteria and complex enzymes and improving effects , including nutrient compositions, rumen degradation rate, sense parameters and palatability were analyzed. The results showed that three treatment measures all raised the crude protein percentage by 10.3%, 15.6% and 11.8%, and decreased crude fiber content by 4.0%, 11.2% and 21.8% in straw, respectively. Analysis of the rumen degradation rates of dry matter, neutral detergent fiber and acid detergent fiber in rice straw treated with urea, complex bacteria and complex enzymes showed that all treatment had the improvement effects, the complex bacteria treatment was the best and rumen degradation rates reached 40.90%, 33.83% and 34.24%, respectively. Results from sense and palatability evaluations showed that, besides rice straw treated with urea had a strong ammonia flavor, rice straw treated with complex bacteria and complex enzymes had a strong sour and fragrant flavor, animals liked to intake.