Resumo

BASURTO GUTIERREZ, Ricardo et al. Chemical composition, digestibility and digestion kinetics of steam explosion-treated crop residues. Rev. mex. de cienc. pecuarias [online]. 2012, vol.3, n.4, pp.407-424. ISSN 2448-6698.

Two experiments were conducted to determine the effects of steam explosion (STE) on chemical composition and digestibility of the following forages (F): sorghum stover (SOS), corn stover (COS) and sugarcane bagasse (SUB). The Exp 1 was conducted to determine the effects of STE on pH, fiber fractions (FF) and in vitro digestibility (IVDMD). Fifty four samples were generated using a RCB design with a 3*3*3 factorial treatment arrangement, where the factors were: pressure (P: 10.3, 13.8 and 17.2 kg/cm²), time (T: 5, 10 and 15 min) and F (SOS, COS and SUB). In Exp 2, changes in the digestion kinetics were determined when using the combinations of P and T that maximized IVDMD; thus, SOS and COS were treated at 13.8 kg/cm² for 10 min, and SUB at 17.2 kg/ cm² for 15 min. The treated and non-treated samples were incubated in rumen for up to 120 h. Data were fitted to a nonlinear model. No significant interactions T*P or F*P*T were detected on pH or FF; however, as P or T increased, pH, NDF and hemicellulose decreased. Lignin or ADF were not affected by P or T. As for IVDMD concerns, P*F and F*T interactions were significant. STE increased soluble fraction and degree of F digestion. Only lag time of SUB was reduced by STE. The potential digestible fraction was reduced in SOS and COS. It was concluded that the changes in chemical composition and digestion kinetics are related mainly to cell wall solubilization by stem explosion.

Palavras-chave : Steam-explosion; Crop residues; Fiber; Digestibility; Digestion kinetics.

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