Characterization of Rice Straw 93

Characterization of Rice Straw - 93
Project Leader and Principal UC Investigators James G. Fadel, Department of Animal Science, UC Davis	The phase down in open field burning has forced scientists to examine the ramifications of these restrictions from a number of perspectives. A better understanding of the nature of rice straw may yield information that could lead to a market for rice straw or help growers make future straw management decisions. The primary objective of this experiment is to establish a broad database that characterizes the chemical composition, fermentability and gross energy of more than 50 rice varieties. Scientists harvested 54 different rice varieties within the same week at the Rice Experiment Station. The following components were or continue to be analyzed: acid detergent fiber, cellulose, lignin, silica, nitrogen, fat, ash, calcium, magnesium, potassium, phosphorous and fermentation characteristics. All analys6 are on a dry matter basis. The composition and fermentation indices show considerable variability among varieties. Ash content, for instance, ranged from a low of 15.3 percent in L-203 to a high of 23.8 percent in Cl11050. Silica ranged from just over 10 percent to just under 18 percent in two other numbered cultivars. Fiber ranged from 56.6 percent in a Basmati variety to a high of 68.6 percent in M-204. Rice straws with the highest energy content was found in L-203, Basmati 370 and the line 924596. If a market existed to utilize rice straw for energy production, these varieties would be viable candidates under the conditions of this experiment. Researchers also determined fermentation rates by measuring fiber remaining in a bag after two days of fermenting. This information may be valuable in assessing the incorporation success of different varieties of rice straw. Fermentation of fiber ranged from 21.2 percent in Akitakomachi to 31.1 percent in Calrose 76, M-204 and Bogan.

Characterization of Rice
Straw - 93

Project Leader and Principal UC Investigators

James G. Fadel, Department of Animal Science, UC Davis

The phase down in open field burning has forced scientists to examine the ramifications of these restrictions from a number of perspectives. A better understanding of the nature of rice straw may yield information that could lead to a market for rice straw or help growers make future straw management decisions.

The primary objective of this experiment is to establish a broad database that characterizes the chemical composition, fermentability and gross energy of more than 50 rice varieties. Scientists harvested 54 different rice varieties within the same week at the Rice Experiment Station. The following components were or continue to be analyzed: acid detergent fiber, cellulose, lignin, silica, nitrogen, fat, ash, calcium, magnesium, potassium, phosphorous and fermentation characteristics. All analys6 are on a dry matter basis.

The composition and fermentation indices show considerable variability among varieties. Ash content, for instance, ranged from a low of 15.3 percent in L-203 to a high of 23.8 percent in Cl11050. Silica ranged from just over 10 percent to just under 18 percent in two other numbered cultivars. Fiber ranged from 56.6 percent in a Basmati variety to a high of 68.6 percent in M-204.

Rice straws with the highest energy content was found in L-203, Basmati 370 and the line 924596. If a market existed to utilize rice straw for energy production, these varieties would be viable candidates under the conditions of this experiment.

Researchers also determined fermentation rates by measuring fiber remaining in a bag after two days of fermenting. This information may be valuable in assessing the incorporation success of different varieties of rice straw. Fermentation of fiber ranged from 21.2 percent in Akitakomachi to 31.1 percent in Calrose 76, M-204 and Bogan.