Changes in biochemical constituents of paddy straw during degradation by white rot fungi and its impact on in vitro digestibility.

AIMS

To improve the digestibility of paddy straw to be used as animal feed by means of selective delignification using white rot fungi.

METHODS AND RESULTS

Solid state fermentation of paddy straw was carried out with some white rot fungi for 60 days. Different biochemical analyses, e.g. total organic matter (TOM) loss, hemicellulose loss, cellulose loss, lignin loss and in vitro digestibility, were carried out along with laccase, xylanase and carboxymethyl cellulase activity. The results were compared with that of a widely studied fungus Phanerochaete chrysosporium, which degraded 464 g kg(-1) TOM and enhanced the in vitro digestibility from 185 to 254 g kg(-1) after 60 days of incubation. Straw inoculated with Phlebia brevispora possessed maximum crude protein.

CONCLUSIONS

All the tested white rot fungi efficiently degraded the lignin and enhanced the in vitro digestibility of paddy straw. Phlebia brevispora, Phlebia radiata and P. chrysosporium enhanced the in vitro digestibility almost to similar levels, while the loss in TOM was much lesser in P. brevispora and P. radiata when compared to P. chrysosporium.

SIGNIFICANCE AND IMPACT OF THE STUDY

The study reflects the potential of P. brevispora and P. radiata as suitable choices for practical use in terms of availability of organic matter with higher protein value, selective ligninolysis and better digestibility.