Biotechnological Improvement of Nutritional Value of Rice straw using Fungi

BackgroundElimination of most of Egyptian environmental pollution depends on prevention of burning of agricultural wastes specially rice straw. 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. ResultsThis 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.ConclusionIt could be concluded that the microbial treatment is a good way to improve the nutritional value of rice strawTrial registrationProject Nr.9/2017- Faculty of Veterinary Medicine- University of Sadat City. http://usc.edu.eg/ar/news/13741.aspx