FERMENTATION OF HIGHLY LIGNIFIED SUBSTRATE-SUGARCANE BAGASSE USING FUNGI PLEUROTUS OSTREATUS: ASSESSMENT OF NUTRITIONAL UPLIFTMENT AT DIFFERENT INCUBATION PERIODS

Sugarcane bagasse which is abundant in lignocellulose, are increasingly being considered as substitute feed options for ruminants. Despite this, their nutritional worth is somewhat diminished because of their high fibre but low protein content, along with limited digestibility and palatability. Therefore, the nutritional value of this by-product was attempted to improve with fungal treatment. The objective of this study was to evaluate the chemical changes of fungi fermented feed. This research was carried out to improve the nutritive values of low-quality roughages using white-rot fungus (Pleurotus ostreatus) to fungi fermented feed (FFF). The chemical composition of upliftment fungi treated sugarcane bagasse was targeted. The chemical composition was performed according to AOAC, (2011). The results found that in the case of concentrate, P. ostreatus fermented wheat improved crude protein (CP), ether extract (EE) and total ash (TA) levels by 119.17%, 332%, and 6.56%, and decreased crude fiber (CF) and nitrogen free extract (NFE) by 18.42% and 12.69% at 2 weeks, respectively. The results found that P. ostreatus fermentation increased the crude protein and total ash of fermented sugarcane bagasse was increased crude protein (CP) levels by 21.25–109.66% and reduced dry matter (DM), total tannin (TT) and total phenolic (TP) contents by 28.76–72.24%, 20.61-21.75%, 50–71.42%, and 21.27–27.65%, respectively. Crude fiber (CF), nitrogen free extract (NFE), in vitro organic matter digestibility (IVOMD), metabolizable energy (ME), total gas production (TGP), methane (CH4) gas production, and pH content of fungi-fermented sugarcane bagasse were almost similar to those of non-fermented sugarcane bagasse. In conclusion, P. ostreatus fungus increased the protein level and declined the fiber content of poor-quality roughages as well as energy-rich concentrates, which improved the palatability of feed resulted better utilization of feed.