Effects of Pleurotus sapidus (Schulzer) Sacc. treatment on nutrient composition and ruminal fermentability of barley straw, barley rootless, and a mixture of the two

Barley ( Hordeum vulgare L.), and its derivatives, ranks fourth in cereal production worldwide, and the Pleurotus species are among the most efficient types of lignocellulolytic white-rot fungi. The objective of this research study was to evaluate the degradation of barley straw and barley rootless...

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Published in:Chilean journal of agricultural research 2015-09, Vol.75 (3), p.313-319
Main Authors: Soto-Sánchez, Alfonso, Ramírez-Bribiesca, J. Efrén, Meneses-Mayo, Marcos, Loera-Corral, Octavio, Miranda-Romero, Luis A, Bárcena-Gama, Ricardo
Format: Article
Language:English
Subjects:
AGRICULTURE, MULTIDISCIPLINARY
AGRONOMY
Analysis
Barley
Cellulase
Cellulose
Diseases and pests
enzyme activity
Enzymes
Experiments
Feeds
Fermentation
Food
Fungi
Grain
Impact analysis
in vitro fermentation
Lignin
Nutritional aspects
Plastics
Proteins
Sorghum
Studies
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Summary:Barley ( Hordeum vulgare L.), and its derivatives, ranks fourth in cereal production worldwide, and the Pleurotus species are among the most efficient types of lignocellulolytic white-rot fungi. The objective of this research study was to evaluate the degradation of barley straw and barley rootless with an inoculum of Pleurotus to improve their nutritional availability as a food source for ruminants. Two experiments were conducted; the first was to determine the effects of inoculation of Pleurotus sapidus (Schulzer) Sacc. (PS) in barley straw (BS), barley rootless (BR), and a 75% BS and 25% BR mixture (M). The second experiment was to evaluate the same substrates in vitro ruminal fermentation. Barley rootless had better organic matter (OM) degradability than BS after 24 h incubation with PS. The protein content in BR was higher than in BS (P < 0.01). Enzyme activities had the highest concentration from the start of fermentation, and in vitro dry matter (DM) degradability in BS and BR increased after 8 and 24 d fermentation, respectively (P < 0.05). Propionic acid concentration was enhanced after 16 d fermentation in BR (P < 0.5). The use of BS combined with BR exhibited better fermentation; this result provides relevant information for integrating BR with other substrates and improving the use of straw, which can be more nutritionally available for feeding ruminants.
ISSN:0718-5820
0718-5839
0718-5839
DOI:10.4067/S0718-58392015000400007