Molecular Nutrition

Effects of Different Fungi Fermentations on Nutrient Contents, Enzyme Activities and in Vitro Fermentation Organic Matter Degradation Rate of Rape Straw

  • GONG Jianming ,
  • ZHAO Xianghui ,
  • ZHOU Shan ,
  • FU Chuanbian ,
  • LIU Chanjuan ,
  • QU Mingren
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  • Jiangxi Province Key Laboratory of Animal Nutrition/Engineering Research Center of Feed Development, College of Animal Science and Technology, Jiangxi Agricultural University, Nanchang 330045, China

Received date: 2015-01-28

  Online published: 2015-07-07

Abstract

To improve the utilization of rape straw and screen appropriate strains for fermentation of rape straw, solid state fermentation by four fungus (P.chrysosporium, L.edodes, C.subvermispora and P.acerina) and single fermentation without fungus (control) of rape straw were carried out for 50 days. Nutrient contents, nutrient degradation rates, manganese peroxidase and carboxymethyl cellulase activities, in vitro fermentation organic matter degradation rate (IVOMD) and enzymatic organic matter degradation rate were determined. The results showed as follows: 1) different fungi fermentations significantly changed nutrient contents of rape straw (P<0.05), the fermentation of L.edodesC.subvermisporaP.chrysosporium significantly increased crude protein content (P<0.05); 2) the content of chitin, a beneficial ingredient, was improved in rape straw incubated with four strains of fungus; 3) the degradation rates of dry matter, organic matter, neutral detergent fiber, acid detergent fiber, acid detergent lignin showed L.edodes group>P.chrysosporium group>P.acerina group and C.subvermispora group, and the differences were significant (P<0.05); 4) manganese peroxidase activity showed L.edodes group>P.chrysosporium group>P.acerina group and C.subvermispora group, and the differences were significant (P<0.05); carboxymethyl cellulase activity in P.acerina group was significantly lower than the other experimental groups (P<0.05); 5) compared with control group, the fermentation of L.edodes and P.chrysosporium significantly increased IVOMD (P<0.05), and that of P.acerina significantly decreased enzymatic organic matter degradation rate (P<0.05). In summary, the fermentation of rape straw by L.edodes and P.chrysosporium can degrade fibrous matter, and improve IVOMD, however, meanwhile, results in waste of organic matter.

Cite this article

GONG Jianming , ZHAO Xianghui , ZHOU Shan , FU Chuanbian , LIU Chanjuan , QU Mingren . Effects of Different Fungi Fermentations on Nutrient Contents, Enzyme Activities and in Vitro Fermentation Organic Matter Degradation Rate of Rape Straw[J]. Chinese Journal of Animal Nutrition, 2015 , 27(7) : 2309 -2316 . DOI: 10.3969/j.issn.1006-267x.2015.07.039

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