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Comparison of in vitro digestibility and chemical composition among sugarcane bagasses treated by four white‐rot fungi

2006; Wiley; Volume: 77; Issue: 3 Linguagem: Inglês

10.1111/j.1740-0929.2006.00353.x

1740-0929

Kanji Okano, Yuko Iida, Muhammad SAMSURI, Bambang Prasetya, Tomoya USAGAWA, Takashi Watanabe,

Fermentation and Sensory Analysis

ABSTRACT The capabilities of four white‐rot fungi to improve the digestibility of sugarcane bagasse for ruminants were determined. Bagasse was cultured with Lentinula edodes , Pleurotus eryngii , Pleurotus salmoneostramineus , Ceriporiopsis subvermispora (ATCC 90467) or C. subvermispora (CZ‐3) at 26°C for 8, 12 or 16 weeks. The in vitro organic matter digestibility (IVOMD) and in vitro neutral detergent fiber digestibility (IVNDFD) in untreated bagasse were 45.6 and 40.3%, respectively. Meanwhile, the bagasse cultured with L. edodes and two strains of C. subvermispora , respectively, for 12 weeks, were elevated to 68.6 and 59.1%, 60.6 and 49.9% and 59.9 and 49.0%, respectively. In contrast, the IVOMD and the IVNDFD in bagasse cultured with P. eryngii and P. salmoneostramineus were the same or lower than those in untreated bagasse. In vitro gas production (IVGP) in bagasse cultured with L. edodes and two strains of C. subvermispora for 12 weeks was also higher than that of untreated bagasse. These changes in IVOMD, IVNDFD and IVGP demonstrate that L. edodes has a higher capability of improving the digestibility for ruminants than C. subvermispora, P. eryngii or P. salmoneostramineus .