In sacco degradability, chemical and morphological composition of 15 varieties of European rice straw

Agbagla-Dohnani, Ahoefa; Nozière, Pierre; Clément, Guy; Doreau, M.

doi:10.1016/s0377-8401(01)00296-6

Cited by 73 publications

(39 citation statements)

References 28 publications

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“…The high levels of cell wall were inversely related to the straw nutritional value, similar to that observed by Agbagla-Dohnani et al (2001), in which the rice straw cell wall had higher levels of cellulose then hemicellulose and, as the degradation is positively correlated with hemicellulose content and the increase in the cellulose and lignin, it adversely affects the degradation rate.…”

Section: Discussionsupporting

confidence: 78%

Nutritional value of baled rice straw for ruminant feed

et al. 2016

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-The objectives of this study were to evaluate the effects of cultivation and hay making factors on chemical composition, protein fractionation, and digestibility in rice straw, as well as to identify the chemical fractions that contribute to the variation in its nutritional value for ruminants. Statistical procedures were performed in a model that included rice crop cycle, sowing season, baling season, soil classification, fertilizer application, and productivity (kg/ha) as fixed effects and the hay bale as random effect. Chemical composition, protein fractionation, and digestibility data were subjected to multivariate analyses including factor, cluster, and discriminant. Considering the cultivation and haymaking factors, development cycle, baling season, and grain production explained the most variation in the rice straw nutritional value. Straws derived from early maturing cultivars showed the lowest levels of neutral detergent fiber, acid detergent fiber, acid detergent insoluble nitrogen, and C nitrogen fraction in comparison with straw originating from mid cycle cultivars. Rice straw from more productive cultivars had lower levels of lignin and C fraction as well as higher levels of crude protein and B3 fraction compared with straws from less productive cultivars. However, the main variation in the nutritional value between the samples of rice straw was related to the baling season. The bailing seasons were grouped in two clusters. Straws with better nutritional value were those with lower levels of cell wall fractions, from more productive crops, with early development cycle and baled until March. Rice crop cycle, baling season, and grain production effects explain the variation in the nutritional value of rice straws. Straws with better nutritional value have lower levels of fractions related to secondary cell wall and lignification.

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Section: Discussionsupporting

confidence: 78%

Nutritional value of baled rice straw for ruminant feed

et al. 2016

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“…Morphological fractions (untreated and NaOH-treated) were incubated in the rumen of fistulated cows for 24 h. After incubation, the bags were removed, rinsed and stored in distilled water in a refrigerator for a few days. The straw samples were then fixed with 3% glutaraldehyde in 0.2 M cacodylate buffer (pH 7.4) for 24 h at room temperature (Agbagla-Dohnani et al, 2001). Afterwards, the samples were dehydrated for 5 min in 50%, 10 min in 75% and twice for 15 min in 95% ethanol (v/v) to be later affixed and sputter-coated with gold (BAL-TEC SCD 005) and, finally, subjected to SEM (PHILIPS XL30, Philips, Eindhoven, The Netherlands) observation at 10 kV.…”

Section: Methodsmentioning

confidence: 99%

“…Results relating silica and lignin content to degradability of morphological fractions are -E-mail: ghasemi@ag.iut.ac.ir equivocal. European rice straw leaves have been found to be more digestible than stems (Agbagla-Dohnani et al, 2001), whereas leaves reportedly tend to be less digestible than stems in Asian straws (Vadiveloo, 2000). Silica and lignin contents may be possible contributors to such variation in response (Van Soest, 2006) but no relationship has been found between microbial degradation and silica content in the European varieties (Agbagla-Dohnani et al, 2001 and.…”

Section: Introductionmentioning

confidence: 99%

“…European rice straw leaves have been found to be more digestible than stems (Agbagla-Dohnani et al, 2001), whereas leaves reportedly tend to be less digestible than stems in Asian straws (Vadiveloo, 2000). Silica and lignin contents may be possible contributors to such variation in response (Van Soest, 2006) but no relationship has been found between microbial degradation and silica content in the European varieties (Agbagla-Dohnani et al, 2001 and. In addition, the intrinsic properties of cell wall carbohydrates such as crystallinity, polymerization, esterification and substitution of acetyl and arabinose on xylan backbone as well as particle and pore sizes (Chesson, 1981;Taherzadeh and Karimi, 2008) may be involved in substrate degradability.…”

Section: Introductionmentioning

confidence: 99%

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Chemical composition, cell wall features and degradability of stem, leaf blade and sheath in untreated and alkali-treated rice straw

Ghasemi

Ghorbani

Khorvash

et al. 2013

Animal

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Three dominant morphological fractions (i.e. leaf blade (LB), leaf sheath (LS) and stem) were analysed for chemical composition and ruminal degradability in three rice straw varieties. In one variety treated with alkali, cell wall features were also characterized using Fourier Transform Infrared Spectroscopy (FTIR) and Scanning Electron Microscopy. The highest concentrations of cell wall carbohydrates (hemicellulose and cellulose) were observed in LS, whereas the highest concentrations of non-fibre (silica, phenolic compounds and CP) and lignin were recorded for LB. The stem had the lowest silica and hemicellulose contents but intermediate levels of other components. In terms of ruminal degradability, stem ranked higher than LB, which was followed by LS. Hemicellulose was found to be less degradable than either dry matter or cellulose in all the three fractions investigated. FTIR results indicated that the highest levels of hydrogen bonding, esterification and crystallinity within the cell wall components belonged to LS. In the alkaline treatment, these indices decreased to a larger extent for leaf fractions and a greater improvement was achieved in the degradability of LB and LS compared with that of stem. In the 24-h ruminal incubation, the silicified layer of epidermis and the underlying cell walls showed a rigid structure in the control fractions, whereas the treatment with NaOH resulted in crimping of the silicified cuticle layer and the loss of integrity in cell structure. Despite the highest silica and lignin contents observed in LB, LS showed the lowest degradability, which might be due to its high level of hydrogen bonding, crystallinity and esterification within its cell wall components as well as its high hemicellulose content.

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“…Other factors known to affect the composition and digestibility of forage are varieties and cultivars (Ørskov et al 1990;Emile Mile et al 2007;Bartl et al 2009), environmental and seasonal effects (Mathison et al 1999;Jacobsen et al 2005), proportion of different morphological fractions of forage (Agbagla-Dohnani et al 2001;Fulkerson et al 2008), stage of maturity at harvested (Meyer et al 1957;Ammar et al 2008). In addition, the effect of additives such as enzymes (Go´mez-Va´zquez et al 2011) on digestibility has also been studied.…”

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confidence: 99%

Chemical composition,in vitrodigestibility and kinetics of fermentation of whole-crop forage from 18 different varieties of oat (Avena sativaL.)

Kafilzadeh

Heidary

2013

Journal of Applied Animal Research

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The aim of this study was to compare the yield of forage and the yield of digestible organic matter as well as chemical composition and kinetics of fermentation of forage produced from 18 different varieties of oat (Avena Sativa L.) grown under the same agronomic condition. Dry matter and organic matter digestibility were determined using in vitro two-stage method and gas production technique was used to measure the kinetics of fermentation of forage from different varieties. Yield of forages varied significantly from 15.6 to 26.3 ton haLGorskij 1026 variety had the highest forage yield. The content of crude protein, neutral detergent fibre (NDF), acid detergent fibre (ADF) and acid detergent lignin (ADL) were significantly (PB0.01) different among varieties of oat used in this study. There were significant (PB0.01) differences among varieties in terms of in vitro dry matter digestibility (IVDMD) and organic matter digestibility (IVOMD) and metabolisable energy (ME) from 18 varieties of oat forage. Possum and LGorskij 1026 varieties had the highest and lowest IVOMD, respectively (67/4 vs. 54/9%). The ME varied from 5.76 to 7.13 MJ kg(1 DM. The mean value of digestible organic matter (DOM) yield was 10.8 ton ha ).Significant difference was observed in the potential gas production (A), constant rate (c) and lag time among different varieties. The fractional rate of gas production (c, h(1 ) ranged from 0.029 to 0.040. The result emphasised that in any evaluation of oat varieties, not only yield and digestibility but also kinetics of digestion or fermentation should be taken into consideration.

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In sacco degradability, chemical and morphological composition of 15 varieties of European rice straw

Cited by 73 publications

References 28 publications

Nutritional value of baled rice straw for ruminant feed

Nutritional value of baled rice straw for ruminant feed

Chemical composition, cell wall features and degradability of stem, leaf blade and sheath in untreated and alkali-treated rice straw

Chemical composition,in vitrodigestibility and kinetics of fermentation of whole-crop forage from 18 different varieties of oat (Avena sativaL.)

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