Straw is generally considered to have low nutritional value and poor palatability, making it less appealing to cattle. However, through various processing techniques, the physical structure and chemical properties of straw can be altered, making it more digestible and nutritious. These treatments not only improve the taste but also enhance the overall feeding value, leading to better growth rates and increased efficiency in livestock production.
One common method involves an alkali-acid combination treatment. The short straw is first placed into a wooden barrel or cement tank and soaked in a 1.5% to 2% sodium hydroxide solution. After being removed and compacted, it is left for 12 to 24 hours. Then, it is transferred to another container and soaked in a 3% hydrochloric acid solution before being drained and fed to the cattle. This process increases the digestibility of the straw by 20 to 30%, and improves its utilization rate by over 60%.
Another effective technique is ammoniation. By adding 12 liters of 25% ammonia water or 6.5 liters of urea solution per 100 kg of straw, the material is sealed and left for 5 to 7 days. After ventilation and removal of the ammonia smell, the treated straw becomes more digestible, with improvements in crude fiber digestibility (6.4% to 11%), protein digestibility (10.6% to 12.2%), and organic matter digestibility (4.7% to 8%). It also helps supplement protein deficiencies, bringing its nutritional value close to that of fresh green hay.
Enzymatic fermentation is another approach where cellulase preparations are added to the straw. This enhances the protein content by 17.6% and increases crude fat by 62.8%, while also softening the texture. This makes the straw more palatable and easier to digest, reducing the risk of gastrointestinal issues and promoting better growth and health in cattle.
A combination of sodium hydroxide and lime can also be used. A mixture of 1.6% sodium hydroxide and 1.5% to 2% lime is sprayed onto the straw using a sprayer, then compacted and stacked. After one week, the crude fiber digestibility increases by 30%.
Lime treatment is another popular method. For every 100 kg of straw, 3 kg of quicklime or slaked lime and 1 to 1.5 kg of salt are mixed with 200 to 500 liters of water. The straw is soaked for 2 to 3 hours, then spread out and left for 3 hours before feeding. Alternatively, the straw can be soaked in a 1% to 2% lime solution for over 12 hours, making it more suitable for cattle consumption.
These methods demonstrate how simple yet effective processing techniques can significantly improve the quality of straw, turning it into a valuable feed resource for livestock. With proper treatment, farmers can reduce feed costs, improve animal performance, and contribute to sustainable agricultural practices.
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