Effect of steam pressure and duration on the nutritive value of sorghum stover and millet straw in the Sudan

Asma Himmed Mohammed Hamed, Mohamed Elamin Elimam

Abstract


The effect of steam under pressure on the nutritive value of sorghum stover (Arfagadamc and Tabat cultivars) and millet straw were studied. Steam treatments (1kg/cm2 or 4kg/cm2 for 15 or 30 min) altered the chemical composition of Arfagadamc by increasing crude protein (CP), nitrogen free extract (NFE) and modified acid detergent fibre (MADF) and decreasing the ether extract (EE), crude fibre (CF) and neutral detergent fibre (NDF). Fibres were generally lower at 30 min indicating that steam had a better effect on them. Steam at the two pressures and durations altered the chemical composition of Tabat variety by increasing ash content and decreasing EE, CF and NFE while CP was increased at 4 kg/cm2. Steam (1kg/cm2 for 15 or 30 min) altered millet straw by increasing EE and ash and decreasing fibres and the treatment was not effective in modifying the chemical composition. Steam treatments generally had no significant effects on Tabat stover dry matter (DM) degradation and it was highest at 4 kg/cm2 for 30 min. Organic matter degradation was highest at 4kg/cm2 for 30 min and least at 1kg/cm2 for 15 min. Crude protein degradation was generally increased with the steam pressure of 4 kg/cm2 for 30 min. Steam treatment increased DM and organic matter (OM) soluble part and decreased the slowly degradable fraction (b). Total degradation was not affected by the lower steam pressure. Steam treatment increased the degradation rate.


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