USING OF MICROBIAL TREATMENT TO IMPROVE THE NUTRITIVE VALUE OF GROUND AND CHOPPED FROND

AL-Samaraae, W.H; Hassan, S.A.; A.J.Hashim,

	USING OF MICROBIAL TREATMENT TO IMPROVE THE NUTRITIVE VALUE OF GROUND AND CHOPPED FROND
The Iraqi Journal of Agricultural Science
Article 1, Volume 39, Issue 2, 2008, Pages 94-111
Authors
W.H AL-Samaraae; S.A. Hassan;
Abstract
Microbial treatment (MT) has been done using fungi Pleurotus ostreatus for grounded and chopped frond using four levels of moisture 0,20,40 and 60% (on dry matter bases), and four incubation periods 0 , 2 ,4 and 6 weeks at four Jegrees of temperatures 0,20, 30 and 40 DC. This work was to study the effect of MT of frond on chemical composition, in vitro digestibility of organic matter (DaM) phenolic compound concentration, activity of laccase enzyme ana number of anaerobic bacteria .The result showed that MT for ground and chopped" frond significantly reduced the content of dry matter (DM ), organic matter(OM) ,neutreal detergent fibre (NDF), acid detergent fibre (ADF) hem cellulose and lignin to 933,831,661,459 and 203 g /kg OM as compared with content of untreated frond 946,848,725,494 and 232 g/kg OM respectively ;also phenolic compound concentration was 18.4 mg 11 00 ml in untreated frond reduce significantly to 12.5 mB 1100 ml as a result of MT. Microbial treatment increased cellulose and in vitro digestibility of OM and OM, activity of laccase enzyme and number of anaerobic bacteria as compared with untreated .Microbial treatment increase DOM from 36.8 % in untreated frond to 69 % in treated frond ,and increased the number of anaerobic bacteria from 6.7 x 10 in untreated frond to 7.3 x 105 in microbil treated frond.Physical form (ground and chopped) of frond had a significantly effect on microbial treatment .chemical composition, in vitro digestibility of OM and DM ,phenolic compr .und and the number of anaerobic bacteria.

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