Effect of Urea Levels, Moisture Content, Incubation Period and Temperature Variation on Ammoniation Of Wheat Straw and its in sacco Dry Matter Disappearance

Wheat straw was mixed with solution containing varying amounts of urea (3-7%) made at 25% moisturisation level and with or without added 10% molasses treatment. In a separate set of treatments, only 7% urea dissolved in varying volumes of water, was used for treatment. of straw. The treated samples were packed and sealed in polythene bags and incubated for 1-5 weeks at room temperature, 39° or 22 C. CP content of the ammoniated straw increased with increasing levels of urea and the period of incubation. Urea treatment at 7% level, raised the CP content three times the concentration present in unammoniated straw and rendered about 60% nitrogen of the ammoniated straw in water soluble form. The moisture content of 38% and incubation at 39°C favoured optimum ammoniation. Addition of 10% molasses enhanced the CP content of the ammoniated straw. The in sacco DMD increased to 23% in ammoniated straw with 7% urea in contrast to 3% urea treatment.