Improvement of Nutritive Value of grinded Bagasse

Abstract

This study was conducted in the Department of animal production ,College of Agricultural studies, Sudan University of Science and technology during the period December 2015 to January 2017,the objective of the study was to improve the nutritional value of bagasse treated Chemically. Where treated bagasse with three treatments are water (200ml) and Urea with rate 4% of the weight of dry matter dissolved in 200 ml water and Urea and molasses (4%, 30%) respectively .the samples were Stored in poye bags and closed tightly and placed for 2, 3, and 4, weeks in order to determine the best period of fermentation or incubation with wast The results showed that the period of appropriate fermentation with three weeks to waste of most of the components in low dry matter, Crude fiber and increase Ash ,Energy and fat conten, while indicating that the fermentation period for the second week is the best in increasing the crude protein and decline nitrogen Free Extract. Observed in the experiment Crude protein content had obtained a change significantly increase by treatment find in the treatment of urea increased from(4.69%) to (14.36%) at Two week . Minerals happened to change significantly observed an increase in the rate of post treatment raised from 5.38% to 8.07% in the treatment of urea and molasses. Also nitrogen Free Extract obtained had a significant change has decrease percentage from 36.19% before treatment to 17.56% after treatment of the urea treated. It also noticed the decline some improvements in the content of the crude fiber content which decreased from 44.95% to 29.16% in the fermentation period for the third week in all transactions as such as increase the fat content from 2.97% to 7.73%.such as treatment urea and molasses. The metabolizable energy noted the changing of significant and find the increase has shifted from 8.79% Mj/Kg to 9.10% Mj/Kg in the treatment of urea and molasses.