Physical treatment
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Soaking
- Chopped straw is soaked in water overnight.
- Softens the straw leading to increased intake.
- Disadvantage is mould growth.
Chaffing
- Decreasing particle size.
- Increases surface area for action of rumen microbes and hence increase digestibility.
![Chopping of dry fodder Chopping of dry fodder](http://14.139.56.154:82/file.php/129/lesson_48/chopping_dry_fodder.jpg)
Grinding
- Particle size reduced still further. (0.1 to 0.3 cm).
- Disadvantage is that it increases rumen flow rate, decreases retention time in the rumen leading to decreased production of acetate causing a condition of low milk fat syndrome.
Steam pressure
- Straw treated with Steam at pressure of 21.1 kg/cm2 for 10 to 30 seconds.
- Causes rupture of lignocelluosic bonds to a certain extent and makes cellulose available for microbial action.
Explosion
- Chopped or ground straw is treated with steam at pressure of 22.5 kg/cm2 for two minutes and pressure is suddenly released.
- Causes rupture of lignocelluosic bonds to a certain extent and makes cellulose available for microbial action.
Irradiation
- Straw is treated with γ irradiation. Causes rupture of ligno celluosic bonds and makes cellulose available for microbial action.
Pelleting
- Particle size reduced to 0.1 to 0.3 cm and pelleted through 1-2 cm die.
- Retention time in the rumen increases .
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Last modified: Monday, 14 November 2011, 7:13 AM