Study chemical composition and in vitro digestibility of steam pressure treatment in wheat straw

In this study, effects of aytu-hydrolysus steam treatment on chemical composition and in vitro digestibility of wheat straw was studied. Samples were damped so that their moisture content reached to 30,40,50and 60%, then they were steam treated under pressure(20 atm) and 5 levels of reaction time(120, 180, 240, 300 and 360 s). Chemical composition of the samples including their CF, NDF, ADF, ADL, water soluble sugars and total extractable phenolics contents were determined. In vitro digestibility of samples was determined by a two stage in vitro.Data from this experiment analyzed on the basis of CRD statistical design (4×5) factorial model with three replications. Wheat straw steam treatment significantly affected in vitro digestibility and chemical composition. The least CF, NDF, ADL and ADF were attributed to (60%, 240s) samples as much as 37.27, 49.20, 44.3, 6.53 and 38.28. respectively; and also, the most water soluble sugars total extractable phenolics, DMD, OMD and DOMD were from the mentioned treatment as much as 19.45 38.28, 26.4, 29.77, 28.83%, respectively; which made this treatment the best choice in the current study.