Nutritional Evaluation of Fungal Treated Rice Straw*Corresponding Author: Khalid M. Gaafar, Faculty of Veterinary Medicine, University of Sadat City, India, Tel: 00201068822137, Email: [email protected]
Received Date: Oct 05, 2020 / Accepted Date: Oct 19, 2020 / Published Date: Dec 26, 2020
Citation: Salem MF, Abonama OM, Gaafar KM, Abou-elkhair R, Yaseen A, et al. (2020) Nutritional Evaluation of Fungal Treated Rice Straw. J Rice Res 8: 223.
Copyright: © 2020 Salem MF, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
Microbial improvement of nutritive value for rice straw is not only aids in the prevention of Egyptian environmental pollution but also solve the problem of shortage in animal feeds ingredients. The current study was designed to investigate the microbial improvement of rice straw via solid state fermentation using five strains of fungi namely Trichoderma viride, Trichoderma reesei, Pleurotus ostreatus, Aspergillus oryzae and Aspergillus fetidus. This fermentation results in improving of nutritive value of rice straw by increasing its dry matter, protein, fat, ash and energy content with decreasing of fiber and organic matter content. These effects were variable according the type of fungi, which were very high for rice straw treated with Trichoderma viride and Trichoderma reesei followed by that treated by Pleurotus ostreatus then those treated by Aspergillus oryzae and Aspergillus fetidus.