<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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Main Authors: 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
Format: Article
Language:English
Published: MDPI AG 2023-05-01
Series:Agriculture
Subjects:
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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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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