Improve the nutritional value and utilization of rice straw via an ensiling process with different sources of energy and nitrogen enrichment

Ensiled rice straw using, water (RSW), molasses plus urea, and whey (RWh) were implied to investigate the ensiling processing on palatability nutritional value of compared untreated (URS). Using resulted in a significant (P < .05) progress fermentation coefficient, Flieg Score others. Protein water-soluble carbohydrates content increased RWh RMU. Gas cumulative with ERS incubation URS. In-vitro organic matter degradability, neutral detergent fiber crude protein microbial protein, metabolizable energy varied less amongst tested ingredients. The was significantly consumed palatable higher RMU, which more than RSW. use either or RMU has improved total digestible nutrients (TDN) RSW values alanine aminotransferase, glucose feeding results indicate possibility added urea as sources nitrogen induce good improve utilization straw.