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Pravee Vijchulata. Effects of Urea Levels and Treatment Durations on Chemical Composition and In Vitro Dry Matter Digestibility of Maize Stover. (). Kasetsart University. Office of the University Library. : , ต.ค.-ธ.ค. 2549.
Effects of Urea Levels and Treatment Durations on Chemical Composition and In Vitro Dry Matter Digestibility of Maize Stover
Name: Alemu, Tesfaye
Organization :
Adami Tullu Research Center
Name: Pornsri Chairatanayuth
Organization :
Kasetsart University. Department of Animal Sciene
Name: Pravee Vijchulata
Organization :
Kasetsart University. Department of Animal Sciene
keyword:
chemical composition
Abstract:
Effects of urea level and treatment duration on the chemical composition and in vitro dry matter digestibility (IVDMD) of maize stover was studied by treating the stover of improved maize variety with 4, 5 or 6% urea levels for 1, 2 or 3 weeks under laboratory condition of 25?C. There were significant differences in crude protein (CP), neutral detergent fiber (NDF) and IVDMD both among the urea levels and the treatment durations. The highest CP content of 16.9% was observed for the stover treated with 6% urea followed by 15.9% for the stover treated with 5% urea. With regard to treatment durations, there was no difference (p>0.05) in CP content between the 2 and 3 weeks treatment durations. Interaction between the two factors was significant (p<0.05) only for NDF and IVDMD. Treating the stover with 5% urea for a period of 2 weeks resulted in 76.6% NDF and 61.2% IVDMD both of which were not significantly different (p>0.05) from treating the stover with 6% urea for either 1, 2 or 3 weeks. Therefore the former combination of urea level and treatment duration was recommended to be optimum to treat maize stover.
Kasetsart University. Office of the University Library
Address:
BANGKOK
Email:
tdckulib@ku.ac.th
Created:
ต.ค.-ธ.ค. 2549
Modified:
2552-09-16
Issued:
2009-09-16
บทความ/Article
application/pdf
วิทยาสารเกษตรศาสตร์ (สาขาวิทยาศาสตร์), 40(4) หน้า 971-977
eng
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ใช้เวลา
0.021563 วินาที
Alemu, Tesfaye
| Title | Contributor | Type |
|---|---|---|
| Effects of Urea Levels and Treatment Durations on Chemical Composition and In Vitro Dry Matter Digestibility of Maize Stover
มหาวิทยาลัยเกษตรศาสตร์ Alemu, Tesfaye ;Pornsri Chairatanayuth;Pravee Vijchulata | บทความ/Article |
Pornsri Chairatanayuth
Pravee Vijchulata