The Efect of Processing with High Steam and Sodium Hydroxide on Nutritive Value of Sugarcane Pith by in vitro Gas Production

This trial was conducted to determine the effect of high steam (180-210 degrees C, 3 min) and sodium Hydroxide (NaOH) on fermentative activity and nutritive value of sugarcane pith by in vitro gas production. Experimental samples were including; untreated sugarcane pith, treated with high steam, treated with 50 g kg(-1) DM NaOH and treated with steam + NaOH. The results showed sugarcane pith treated with steam + NaOH have the highest potential gas production (B) (143.5 mL). High steam and NaOH caused to increase in vitro cell wall degradation, Organic Matter Digestibility (OMD), Metabolisable Energy (ME) and Short Chain Fatty Acid (SCFA) of sugarcane pith and the highest was for sugarcane pith treated with steam+NaOH (87%, 703.26 g kg(-1) OM, 10.03 MJ kg(-1) DM and 0.96 mu mol L-1, respectively). Therefore, it appears that the degradability and nutritive value of sugarcane pith are influenced by high steam and NaOH.