<i>Pleurotus ostreatus</i> Can Significantly Improve the Nutritive Value of Lignocellulosic Crop Residues
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>...
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MDPI AG
2023-05-01
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Online Access: | https://www.mdpi.com/2077-0472/13/6/1161 |
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author | 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 |
author_facet | 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 |
author_sort | Lydia K. Olagunju |
collection | DOAJ |
description | 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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issn | 2077-0472 |
language | English |
last_indexed | 2024-03-11T02:52:47Z |
publishDate | 2023-05-01 |
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spelling | doaj.art-62b96f0efa5a4caf8f3cb575bbe195da2023-11-18T08:51:11ZengMDPI AGAgriculture2077-04722023-05-01136116110.3390/agriculture13061161<i>Pleurotus ostreatus</i> Can Significantly Improve the Nutritive Value of Lignocellulosic Crop ResiduesLydia K. Olagunju0Omoanghe S. Isikhuemhen1Peter A. Dele2Felicia N. Anike3Brandon G. Essick4Nathan Holt5Nkese S. Udombang6Kelechi A. Ike7Yasmine Shaw8Rosetta M. Brice9Oluteru E. Orimaye10Michael Wuaku11Uchenna Y. Anele12Department of Animal Sciences, North Carolina Agricultural and Technical State University, 1601 East Market Street, Greensboro, NC 27411, USADepartment of Natural Resources and Environmental Design, North Carolina Agricultural and Technical State University, 1601 East Market Street, Greensboro, NC 27411, USADepartment of Animal Sciences, North Carolina Agricultural and Technical State University, 1601 East Market Street, Greensboro, NC 27411, USADepartment of Natural Resources and Environmental Design, North Carolina Agricultural and Technical State University, 1601 East Market Street, Greensboro, NC 27411, USADepartment of Natural Resources and Environmental Design, North Carolina Agricultural and Technical State University, 1601 East Market Street, Greensboro, NC 27411, USADepartment of Natural Resources and Environmental Design, North Carolina Agricultural and Technical State University, 1601 East Market Street, Greensboro, NC 27411, USADepartment of Natural Resources and Environmental Design, North Carolina Agricultural and Technical State University, 1601 East Market Street, Greensboro, NC 27411, USADepartment of Animal Sciences, North Carolina Agricultural and Technical State University, 1601 East Market Street, Greensboro, NC 27411, USADepartment of Animal Sciences, North Carolina Agricultural and Technical State University, 1601 East Market Street, Greensboro, NC 27411, USADepartment of Animal Sciences, North Carolina Agricultural and Technical State University, 1601 East Market Street, Greensboro, NC 27411, USADepartment of Animal Sciences, North Carolina Agricultural and Technical State University, 1601 East Market Street, Greensboro, NC 27411, USADepartment of Animal Sciences, North Carolina Agricultural and Technical State University, 1601 East Market Street, Greensboro, NC 27411, USADepartment of Animal Sciences, North Carolina Agricultural and Technical State University, 1601 East Market Street, Greensboro, NC 27411, USAImprovement 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.https://www.mdpi.com/2077-0472/13/6/1161corn stoverbioconversionfeedstuffnutritive value<i>Pleurotus ostreatus</i> |
spellingShingle | 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 <i>Pleurotus ostreatus</i> Can Significantly Improve the Nutritive Value of Lignocellulosic Crop Residues Agriculture corn stover bioconversion feedstuff nutritive value <i>Pleurotus ostreatus</i> |
title | <i>Pleurotus ostreatus</i> Can Significantly Improve the Nutritive Value of Lignocellulosic Crop Residues |
title_full | <i>Pleurotus ostreatus</i> Can Significantly Improve the Nutritive Value of Lignocellulosic Crop Residues |
title_fullStr | <i>Pleurotus ostreatus</i> Can Significantly Improve the Nutritive Value of Lignocellulosic Crop Residues |
title_full_unstemmed | <i>Pleurotus ostreatus</i> Can Significantly Improve the Nutritive Value of Lignocellulosic Crop Residues |
title_short | <i>Pleurotus ostreatus</i> Can Significantly Improve the Nutritive Value of Lignocellulosic Crop Residues |
title_sort | i pleurotus ostreatus i can significantly improve the nutritive value of lignocellulosic crop residues |
topic | corn stover bioconversion feedstuff nutritive value <i>Pleurotus ostreatus</i> |
url | https://www.mdpi.com/2077-0472/13/6/1161 |
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