Improving quality and digestibility of cocoa pod with white rot fungi

1st International Conference on Food Security and Sustainable Agriculture in The Tropics

农业科学;经济学

Mustabi, J.^1 ; Wedawati^1 ; Armayanti, A.K.^1

Faculty of Animal Science, Hasanuddin University, Jl. Perintis Kemerdekaan KM. 10, Makassar, South Sulawesi

90245, Indonesia^1

关键词: Added values;    Cellulose and hemicellulose;    Coprinus comatus;    Feed ingredients;    Feed materials;    Lignin contents;    Quality testing;    White rot fungi;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/157/1/012002/pdf
DOI  :  10.1088/1755-1315/157/1/012002

学科分类：农业科学（综合）

来源: IOP

【 摘 要 】

White rot fungi is a type of fungus that is able to degrade lignin in the feed material from waste, so it can be used to increase the added value of cocoa pod as alternative feed ingredients to meet the nutritional needs of cattle. The purpose of this study is to investigate the use of white rot fungi in improving the quality and digestibility cocoa pod as feed. The study consisted of two phases, namely fermentation using three isolates of white rot fungi (Coprinus comatus, Corilopsis polyzona and Lentinus torulosus) on pod husks and quality testing in vitro digestibility of fermented. Results of analysis of variance show that the treatment was highly significant on the content of lignin, cellulose and hemicellulose pod husks. Fermented cocoa husks with white rot fungi can degrade lignin content of 1.42% - 12.28% and highly significant improved on in vitro digestibility of dry matter and organic matter. The conclusion, isolates of white rot fungi most active in degrading lignin was Lentinus torulosus isolates and less ability to degrade cellulose and hemicellulose.