The chemical characteristics, In-vitro digestibility and Rumen fermentation of durum and bread wheat straw varieties as potential feed for ruminants
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Authors
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S. B. N. Rao Somu
National Institute of Animal Nutrition and Physiology, Adugodi, Bangalore
Abstract
Wheat straw is one of the abundant agricultural residues used on large scale for ruminant fodder. To supply farmers with high-quality straws, the current study was carried out to evaluate durum and bread wheat straw varieties with regard to their chemical composition, in vitro digestibility, and rumen fermentation parameters. The samples were subjected to the estimation of protein, total ash, crude fiber, and fiber fractions. The mineral content was analyzed by using an atomic absorption spectrophotometer. In vitro digestibility and rumen fermentation parameters were also assessed using standard methods. Results showed that HI-8759, a bio-fortified durum variety released for the central zone, has significantly higher CP than HI-8713 and less NDF, ADF, and cellulose compared to HI-8713, HI-8737, and HI-8663. HI 8777, another bio-fortified durum wheat variety found for the peninsular zone, contains higher IVDMD and IVOMD than UAS 428. Similarly, WB 02, a bio-fortified bread wheat variety has higher CP levels than HI 1633 and HI 1605. Furthermore it contains more IVDMD, IVOMD, and ME than HI 1544. Overall, the cellulose content is higher (P<0.01) in durum compared to bread wheat straw. In vitro digestibility revealed that durum wheat straw varieties have significantly higher TGP, IVDMD, IVOMD, and ME than bread wheat varieties, indicating that durum wheat is more digestible. 1000 grain weight is positively correlated to straw NDF, cellulose, total gas production, ME, acetate, propionate, butyrate and TVFA concentrations. As a result, bio-fortified straw is an important livestock feeding.
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