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The influence of urea and white rot fungi on the nutritional value of wheat straw

Published online by Cambridge University Press:  20 November 2017

Y Rouzbehan ,
H. Fazaeli  and
A. Kiani
Y Rouzbehan
Affiliation:
Animal Science Group, Agriculture College, Tarbiat Modarres University, Tehran, P.O. Box 14155-4838, Iran
H. Fazaeli
Affiliation:
Institute of Animal Science Research, Karaj, P.O. Box 31585-1483, Iran
A. Kiani
Affiliation:
Animal Science Group, Agriculture College, Tarbiat Modarres University, Tehran, P.O. Box 14155-4838, Iran
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Extract

In Iran, wheat straw which is produced in huge amounts has been used in animal feed. However, the use of straw as animal feed is limited by its low nutritional value and its low nitrogen content. Various chemical delignification methods to improve the digestibility of straw have extensively investigated (Sundstol and Owen, 1984). Biological methods of treating straw using fungi such as white-rot-fungi have also been reported (Zadrazil, 1984). The solid state fermentation (SSF) of wheat straw with white-rot fungi is a complex process which is influenced by factors such as the species of fungus, substrate, temperature and moisture (Zadrazil, 1984). The objective of this study was to investigate the effect of pre-treating the straw with urea and incubation with two species of Pleurotus fungi on the chemical composition and digestibility of wheat straw.

Type
Poster Presentations
Information
Proceedings of the British Society of Animal Science , Volume 2000 , 2000 , pp. 59
Copyright
Copyright © The British Society of Animal Science 2000

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References

AOAC, 1984. Official methods of analyses of Association of Official Analytical chemists. In: S., William (Ed.), 14th edn. Arlington, VA, U.S.A. Google Scholar
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