Effect of sesame straw processed by low steam, sulfuric acid and Natozyme enzyme on digestibility and in vitro gas production

Document Type : Original Article

Authors
1 M.Sc. Student, Department of Animal Science, College of Animal Science and Food Technology, Ramin Agriculture and Natural Resources University of Khouzestan, Ahwaz, Mollasani - Iran
2 Assistant Professor, Department of Animal Science, College of Animal Science and Food Technology, Ramin Agriculture and Natural Resources University of Khouzestan, Ahwaz, Mollasani - Iran
3 Associated Professor, Department of Animal Science, College of Animal Science and Food Technology, Ramin Agriculture and Natural Resources University of Khouzestan, Ahwaz, Mollasani – Iran
4 Assistant Professor, Department of Mechanization and Agriculture Machine, College of Agricultural Engineering, Ramin Agriculture and Natural Resources University of Khouzestan, Ahwaz, Mollasani - Iran
Abstract
This experiment was conducted to investigate the effect of processing with low steam pressure, sulfuric acid and Natozyme enzyme mixture on digestibility and in vitro gas production parameters of sesame straw. Experimental treatments were two levels of 0 and one bar steam pressure in 120 min and 130 °c, two levels of 0 and 2.4% sulfuric acid, and two levels of 0 and 3 gr/kg/DM exogenous enzyme. Chemical composition, in vitro digestibility and gas production parameters of the samples were determined. Processing caused to significant decrease of  dry matter, crude protein, neutral detergent fiber (NDF), acid detergent fiber (ADF) and lignin content of sesame straw (P< 0.05). Processing by acid, steam and enzyme decreased the lignin by 4%.  Processing by water decreased the ADF content of samples from 46.89% in the control treatment to 26.48%. Processing influenced gas production, cell wall degradability and digestibility of neutral detergent fiber (P
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