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Chemical composition and in‐vitro digestibility of biologically degraded peanut hulls
Author(s) -
Kerr Thomas J.,
Benner Ronald,
Woodward Janet H.,
Rigsby William E.,
Windham William R.
Publication year - 1986
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.2740370707
Subject(s) - food science , trichoderma reesei , fungus , lignin , biology , incubation , composition (language) , microorganism , chemistry , botany , bacteria , cellulose , biochemistry , linguistics , philosophy , genetics , cellulase
Changes in the chemical composition of peanut hulls inoculated with the white‐rot fungus, Coriolus versicolor , the brown‐rot fungus, Poria placenta , the imperfect mould, Trichoderma reesei , the bacterium Arthrobacter sp. KB‐1, a mixture of the four organisms, and the natural microflora associated with freshly shelled hulls were monitored over a 90 day period. At the conclusion of the incubation period, the in‐vitro digestibility of the hulls was determined. Although there was a substantial increase in protein content of all samples, there was drastic reduction in the in‐vitro digestibility. Of the four components monitored, lignin content was found to be significantly negatively correlated with digestibility. These results suggest that pretreatment of peanut hulls with microorganisms alone will not increase the ruminant digestibility of the hulls.