EFFECT OF DIFFERENT LEVELS OF LIME, MOISTURE CONTENTS AND REACTION PERIOD ON CHEMICAL-COMPOSITION AND IN-VITRO DIGESTIBILITY OF PADDY STRAW

Chopped paddy straw (0.5-1.5 cm long) was treated with different level s of lime (2-5%, w/w), moisture (40, 50 and 60%) and reaction period ( 1, 2 and 3 weeks) at about 35 degrees C in 4 x 3 x 3 factorial arrange ment to study the effect of various treatments on chemical composition and in vitro dry matter and organic matter digestibility of paddy str aw. Significant (P<0.01) solubilization of cell-walls resulted in high er contents of cell solubles in treated straw. Both silica and lignin decreased substantially due to lime treatment. The in vitro dry matter (IVDMD) and in vitro organic matter digestibility (IVOMD) also increa sed significantly due to lime additions; however, the digestibility ob tained at 4 or 5% lime concentration remained comparable to each other . The IVDMD increased from 49.49 (untreated straw) to 74.95% in treate d paddy straw. The overall effect of lime solubilization of cell-wall constituents. Lime (4%) with 50% moisture for 1 week reaction period w as the appropriate treatment method for maximum response of lime treat ment of paddy straw under laboratory conditions.