Volume 8, Issue 3 (fall 2004)                   2004, 8(3): 113-120 | Back to browse issues page

XML Persian Abstract Print

Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:

M.R. Dehghani, M.J. Zamiri, E. Rowghani, Z. Banihashemi. Effect of Pleurotus sajor-caju Treatment on Digestibility of Glycyrrhiza glabra L. Pulp. Journal of Crop Production and Processing 2004; 8 (3) :113-120
URL: http://jcpp.iut.ac.ir/article-1-325-en.html
Abstract:   (23764 Views)
The aim of this research was to study the effect of treatment with oyster mushroom (Pleurotus sajor-caju) on digestibility of Glycyrrhiza glabra L. pulp. Pleurotus sajor-caju was inoculated on sterilized wheat grains. Two weeks after growth at 25 °C it was added to the sterilized Glycyrrhiza glabra L. pulp in nylon bags. After two weeks (at 25 °C), mycelia grew on the pulp and were used for treatment. Digestibility coefficients were measured in 12 Ghezel rams. Dry matter, crude protein (CP) and nitrogen free extract (NFE) increased, but ash content, cell wall (NDF) and lignin (ADL) decreased significantly in fungal-treated as compared with non-treated pulps. Crude fiber (CF) and ADF contents were not significantly affected by the treatment. There was a tendency for crude fat (EE ether extract) to decrease by fungal treatment (p=0.08). Mean dry matter intake and digestibility coefficient of dry matter were higher in sheep which were fed the fungal-treated pulp compared with the control group. Digestibility coefficients of CP, CF, organic matter (OM), EE, NFE, NDF, ADF and ADL were significantly greater in fungal-treated pulp than in control group. Treatment with P. sajor-caju increased the nutritive value and digestibility of Glycyrrhiza glabra L. pulp (P<0.05), but culture of this fungus was not possible on non-sterilized pulp, which hinders its field application.
Full-Text [PDF 150 kb]   (1474 Downloads)    
Type of Study: Research | Subject: General

Add your comments about this article : Your username or Email:

Rights and permissions
Creative Commons License This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.