WFL Publisher Science and Technology Meri-Rastilantie 3 B, FI-00980 Helsinki, Finland e-mail:
[email protected]
Journal of Food, Agriculture & Environment Vol.8 (3&4): 848-851. 2010
www.world-food.net
Effects of hydrogen peroxide and sodium hypochlorite on the chemical composition and in vitro digestibility of soybean straw Mohammad Khorvash 1*, Shahryar Kargar 1 , Taher Yalchi 2 and Gholam Reza Ghorbani 1 1
Department of Animal Sciences, Isfahan University of Technology, Isfahan 84156 - 83111, Iran. 2 Department of Animal Science, Moghan junior College of Agriculture, University of Mohaghegh Ardabili, Ardabil, Iran. e-mail:
[email protected],
[email protected]
Received 21 June 2010, accepted 29 October 2010.
Abstract A study was conducted to investigate changes in chemical composition and in vitro digestibility of soybean straw (SBS) treated with hydrogen peroxide (H2O2) or sodium hypochlorite (NaOCl). The H2O2 and NaOCl were applied to 500 g dry matter (DM) of chopped SBS at rates of 0, 20, 40, 60 and 80 g kg-1 DM with water (500 g kg-1 DM) and sealed for 30 days. In vitro digestibilities were determined after incubating samples in buffered rumen fluid for 48 h using ANKOM Daisy II Incubators. For both chemical negative linear effects on the neutral detergent fiber (NDF) and acid detergent fiber (ADF) content occurred. Effect of H2O2 on declining NDF, ADF and acid detergent lignin (ADL) of treated SBS was greater than the effect of NaOCl. The cell wall content was least for high rate (80 g kg-1) H2O2-treated SBS (P
