Determination of the nutritional value of raw and processed sugarcane tops with molasses

Document Type : Scientific-Extensional Article

Authors

1 M.Sc. Student of Animal Nutrition, Department of Animal Sciences, Faculty of Agriculture at the University of Tabriz, Tabriz, East Azerbaijan, Iran

2 Professor of Animal Nutrition, Department of Animal Sciences, Faculty of Agriculture at the University of Tabriz, Tabriz, East Azerbaijan, Iran

3 Associate Professor of Animal Nutrition, Department of Animal Sciences, Faculty of Agriculture at the University of Tabriz, Tabriz, East Azerbaijan, Iran

Abstract

Sugarcane tops are among the agricultural by-products used in ruminant diets. Among the limitations in their nutrition is low digestibility due to the presence of structural carbohydrate bonds and lignin, as well as acetyl groups in hemicellulose. So its nutritional value can be improved by performing appropriate processing. The present study was conducted to investigate the effect of processing with molasses and without processing on the chemical composition, properties, and aerobic stability of sugarcane tops in a completely randomized design with four treatments. The experimental treatments included: 1) Sugarcane tops processed with 4.5 g starter (A), 2) Sugarcane tops processed with molasses impregnated and 6 g starter (AA), 3) Sugarcane tops processed with molasses impregnated + 3 g starter (AB), which were stored at room temperature for 45 days. The study of dry matter shows that treatment with molasses and starter affects the dry matter level, so that in AB treatments, dry matter decreased compared to A, AA treatments. The results showed that adding molasses and microbial supplement increases the aerobic stability of AB treatments compared to treatment A. Sugarcane tops treatment affects the pH level and significantly reduces it. It also significantly affects the NDF and ADF levels after processing.

Keywords

References

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