Hostname: page-component-848d4c4894-p2v8j Total loading time: 0.001 Render date: 2024-05-24T09:19:19.480Z Has data issue: false hasContentIssue false
  • English
  • Français

Effect of steam pressure and reaction time on chemical composition and bioavailability of sugar cane bagasse to rumen microbes

Published online by Cambridge University Press:  20 November 2017

M. Zahedifar ,
H. Fazaeli ,
H. Norouzian  and
A. Abbasi
M. Zahedifar
Affiliation:
Animal Science Research Institute, P.O. Box 31588-1483, Karaj, Iran
H. Fazaeli
Affiliation:
Animal Science Research Institute, P.O. Box 31588-1483, Karaj, Iran
H. Norouzian
Affiliation:
Animal Science Research Institute, P.O. Box 31588-1483, Karaj, Iran
A. Abbasi
Affiliation:
Animal Science Research Institute, P.O. Box 31588-1483, Karaj, Iran
Get access

Extract

Steam treatment has shown good results (Pate, 1982) for upgrading the nutritional value of low quality forages. The sugar cane industries in Iran are interested in using steam explosion for upgrading the nutritional value of sugar cane bagasse. The aim of this study was to assess the effect of steam pressure and reaction time on chemical composition and bioavailability of sugar cane bagasse to rumen microbes.

Type
Poster Presentations
Information
Proceedings of the British Society of Animal Science , Volume 2004 , 2004 , pp. 200
Copyright
Copyright © The British Society of Animal Science 2004

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

Castro, F.B., Hotton, P.M., Orskov, E.R.. (1993) Animal feed science and technology. 42, 39–53.Google Scholar
Chua, M.G.S. and Wayman, M. (1978). Canadian, J. of Chemistry. 57, 1141–1149.Google Scholar
Dubois, M.; Gilles, K.A.; Hamilton, J.K.; Rebers, P.A. and Smith, F. (1956) Analytical Chemistry. 28, 350.Google Scholar
Pate, F.M. (1982). Trop. Agric. 59, 4, 293.Google Scholar
Julkunen-Tiitto, R. (1985). J. Sci. food Agric. 33, 213–217.Google Scholar