Nutritional Evaluation of durum and bread wheat straw varieties as animal feed

Abstract

Abstract The present study was conducted with an objective to evaluate durum and bread wheat straw varieties with regard to its chemical composition, in vitro digestibility and rumen fermentation parameters. HI-8759 bio-fortified durum variety released for central zone has significantly higher CP than HI-8713 and less NDF, ADF, Cellulose compared to HI-8713, HI-8737, HI-8663. HI 8777, bio-fortified variety durum wheat variety identified for peninsular zone has more IVDMD, IVOMD compared to its counterpart UAS 428. WB 02, a bio-fortified bread wheat variety has more CP than HI 1633 and HI 1605. Further it has more IVDMD, IVOMD and ME compared to HI 1544. Overall, cellulose content is higher (P<0.01) in durum compared to bread wheat straw. Durum wheat straw varieties have significantly more in vitro digestibility parameters like TGP, IVDMD, IVOMD and ME compared to bread wheat varieties. 1000 grain weight (g) is positively correlated to straw NDF, Cellulose, total gas production, ME, Acetate, Propionate, butyrate and TVFA concentrations irrespective of type of wheat straw. Thus, breeding strategies to improve the nutritive quality interms of protein and micro-nutrients is positively with the straw quality, thus benefitting livestock.