In Vitro Evaluation of Paddy Straw Treated with Maize Spent Liquor at Varying Levels and Different Days of Incubation

Abstract

An experiment was conducted to evaluate paddy straw treated with maize spent liquor (MSL) at 10, 20 and 30% and subjected to different days (1, 2, 3, 4 and 5) of incubation for in vitro digestibility of nutrients. Chemical composition of MSL reported to contain 16.88, 91.96, 8.04, 14.33, 4.37, 0.00, 73.26, 0.24 and 0.69 percent DM, OM, TA, CP, EE, CF, NFE, calcium and phosphorus, respectively. Data revealed that in vitro digestibility (%) of dry matter, organic matter and crude protein of paddy straw treated with MSL at 10 and 20% increased linearly (p>0.05) from 1 to 5 days of incubation, respectively, but decreased at 30% level of inclusion. Higher in vitro digestibility (%) of dry matter (50.10), organic matter (52.99) and crude protein (14.97) were observed in paddy straw treated with 20% MSL and incubated for one day compared to other treatments. It is concluded that better in vitro digestibility of nutrients were observed in paddy straw treated with MSL at 20% level and incubated for one day.