Applied Animal Nutrition-I

Crop residues and their processing methods to improve its nutritive value

Crop residues and their processing methods to improve their nutritive value

• The leftover portion of the crop after the main crop is harvested for human consumption is called as crop residues.

Crop residues may be grouped under the following headings

Straws	Stovers	Aerial portion of other crops	Others
Wheat Paddy Oats Barley Millets	Maize Sorghum	Soyabean Groundnut Sunflower	Corn cobs Bagasse Groundnut hull

Nutritional quality of crop residues

• Low in crude protein, calcium, carotene and available energy.
• High in cell wall constituents, lignin and silica
• Reduced palatability – low voluntary intake
• Low digestibility of dry matter and bioavailability of energy
• Bulky in nature

Processing methods to improve nutritive value

Physical	Chemical	Biological	Combination
Soaking Grinding Steam pressure Explosion Irradiation Pelletting	Acid treatment Alkali treatment Use of other chemicals- ozone,H2O2	SCP production Use of cellulolytic organisms Mushroom Growth	Physico chemical Karnal process