不同处理方法对稻草营养成分的影响

目的]研究不同处理方法对稻草营养成分的影响。方法]以稻草为研究对象,分别用氢氧化钠＋氨水、氨水、尿素进行处理,研究稻草在第153、0和45天的主要营养成分及颜色、气味和手感等变化。结果]结果表明,3种处理均可降低稻草的粗纤维含量,提高稻草的粗蛋白（CP）含量;处理45 d后,氢氧化钠＋氨水、氨水、尿素组的粗蛋白（CP）含量分别比对照组提高了14.4%、48.1%和90.9%;粗纤维（CF）含量分别比对照组降低了6.8%、10.2%和12.9%。3种处理对钙（Ca）、磷（P）、粗脂肪（EE）、粗灰分（Ash）的影响不大。结论]经过3种处理后的稻草呈黄褐色,质地松软,有氨味,动物喜欢采食。

Effects of Different Treatments on Nutritional Components of Rice Straw

Objective]The purpose was to research on different processing method of nutrients straw,rational use of straw resources and to provide some theoretical basis.Method] Rice straw was treated with sodium hydroxide+ammonia、ammonia and urea.The nutrient compositions、colour、sense parameters and palatability of rice straw were analyzed in 15,30 and 45 d.Result] The results showed that three treatment measures all raised the crude protein percentage by 14.4%、48.1% and 90.9%,and decreased crude fiber content by 6.8%、10.2% and 12.9%,respectively.Tthree treatment measures were not significantly effect on content of Ca,P,EE and Ash.Conclusion]]Rice straw treated with three treatment measures have a strong sour and fragrant flavor,animals likes to intake.