<i>Pleurotus ostreatus</i> Can Significantly Improve the Nutritive Value of Lignocellulosic Crop Residues
2023
Lydia K. Olagunju | Omoanghe S. Isikhuemhen | Peter A. Dele | Felicia N. Anike | Brandon G. Essick | Nathan Holt | Nkese S. Udombang | Kelechi A. Ike | Yasmine Shaw | Rosetta M. Brice | Oluteru E. Orimaye | Michael Wuaku | Uchenna Y. Anele
Improvement in the nutritive value of corn stover after solid-state fermentation with <i>Pleurotus ostreatus</i> is reported. Two ruminally cannulated dairy cows were used in an in vitro study arranged in a 2 × 3 factorial design with four replicates using <i>P. ostreatus</i>-treated corn stover. The increase in crude protein (58.5%) and ash (25.8%) contents of the treated stover were significantly higher (<i>p</i> < 0.001) than the control. Results suggest a potential increase in in vitro microbial protein synthesis due to a consistent increase (<i>p</i> < 0.001) in microbial mass yield (106–681%), irrespective of the incubation time. The fiber components of the corn stover, except lignin, were significantly reduced (<i>p</i> < 0.05), and the non-fiber carbohydrates were increased by 118% in the treated samples. There was a significant (<i>p</i> < 0.001) increase in both in vitro dry matter disappearance (40.9–240%) and total VFA (5.85–11.2%). Treatment and time interaction was significant (<i>p</i> < 0.001) for propionate production (9.37–14.0%), indicating that the propionate rumen fermentation pathway was preferred. Acetate concentration was reduced (1.76–4.01%), which also resulted in a 7.09–11.42% decrease in the A:P ratio. Overall, results showed that <i>P. ostreatus</i> improved the nutritive value of corn stover by increasing its energetic values, crude protein, microbial mass, and total volatile fatty acid concentrations.
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