Premium
Valorization of dietary edible mushrooms waste: chemical and physical properties, nutrient digestibility, microbial protein synthesis and nitrogen balance in sheep
Author(s) -
MoradzadehSomarin Zhila,
Seifdavati Jamal,
Yalchi Taher,
AbdiBenemar Hossein,
Seyedsharifi Reza,
Elghandour Mona MMY,
Salem Abdelfattah ZM
Publication year - 2021
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.11208
Subject(s) - dry matter , organic matter , nutrient , nitrogen balance , food science , chemistry , hay , nitrogen , fermentation , biological value , soybean meal , zoology , agronomy , biology , raw material , organic chemistry
Abstract Background The optimal use of feed resources must be considered by most livestock farmers. The use of low‐cost agricultural by‐products and the processing of these materials is one possible solution in this respect. One such compound is edible button mushroom waste (EM), a large amount of which is produced annually in the mushroom production cycle worldwide. Results Bulk density 100 of EM was smaller than the other groups. These changes also applied to alfalfa for bulk density, which was higher than the replaced waste. The dry matter solubility of EM was higher than that of alfalfa hay, whereas the ash solubility rate for EM was greater compared to alfalfa. Replacing up to 210 g kg −1 alfalfa with EM did not affect the production of purine derivatives, microbial protein, nitrogen excreted in urine and feces, and retained nitrogen, although the organic matter digestibility (OMD) increased, whereas the crude protein digestibility and neutral detergent fiber (NDF) decreased ( P < 0.05). Fermentation potential, gas production rate, metabolizable energy and short‐chain fatty acids were increased. On replacing up to 210 g kg −1 alfalfa with EM, the diet OMD increased, whereas the crude protein and NDF digestibility decreased ( P < 0.05). Conclusion EM usage in the experimental diets did not affect the production of purine derivatives, microbial protein, nitrogen excreted in urine and feces, and retained nitrogen. The physical properties, chemical composition and nutritional value of EM, as well as its low cost, show that it can be used as an alternative part of the diet forage in the ruminant's diet. © 2021 Society of Chemical Industry.