Improvement of the Raw Bagasses Nutritive Value

Abstract

The experiment was conduct to study the improvement of nutritive value of the raw bagasses. Bagasse was placed in the nine plastic bags distributed in three treatments each treatment replicated in three groups. Group (A) treated with 2kg raw bagasses with 200ml water, group( B) treated with 2kg raw bagasses with 200ml water and 80g urea and group (C) treated raw with 2kg bagasses with 200ml water, 80g urea and 600g molasses. These plastic bags were closed to enhance anaerobic fermented for two weeks, three weeks and four weeks. Samples taken from each plastic bags after two weeks three weeks and four weeks measure dry matter, fat, crude protein, crude fiber, Ash, nitrogen free extract, and metabolizable energy of raw bagasses treated with fermented in treatment (A, B, and C ). The results were pointed that the dry matter increased significantly (p<0.05) in bagasse from (89.86%) to (90.29%) treatment (A, B and C) expect in treatment (A and B) at four weeks and two weeks, percentage of crude protein increased significantly (p<0.05) , in raw bagasse from (4.33%) to (5.36%) , (10.27%) , (11.66%) in treated ( A , B and C ) respectively .The percentage fat was a significant difference (p<0.05) in raw bagasse from (2.57%) to(3.89%) , (7.12%) , (7.71%) in treatment (A, B and C) respectively .crude fiber percentage was a significant difference (p<0.05) in treatmed raw bagasse from (36.83% ) to (63.46%) and (36.83) to (60.64) in treatment ( A and B) respectively . and decreased from (36.83%) to (34.13%) in treatment (C), Ash percentage were significant difference (p<0.05) in all treatment (A, B, and C ) compared with control (3.22%),(2.57%) and (4.64%) compared (10.29) respectively, nitrogen free extract were significant difference (p<0.05) in all treatment (A,B, and C ) compared with control (12.53%),(16.72%) and (20.34%) with (36.19%) and metabolizable energy was a significant difference (p<0.05) in control (8.18%)and treated raw bagasses (9.30%) in treatment (B) at three weeks. Recommended that by used water, urea and molasses to improvement the raw bagasses nutritive values at the three weeks of experiment which crude protein percentage reach high percentage.