Effects of Solid-State Fermentation Pretreatment with Single or Dual Culture White Rot Fungi on White Tea Residue Nutrients and In Vitro Rumen Fermentation Parameters

Abstract

Fermentation of agricultural by-products by white rot fungi is a research hotspot in the development of ruminant feed resources. The aim of this study was to investigate the potential of the nutritional value and rumen fermentation properties of white tea residue fermented at different times, using single and dual culture white rot fungal species. Phanerochaete chrysosporium, Pleurotus ostreatus, and Phanerochaete chrysosporium + Pleurotus ostreatus (dual culture) solid-state fermented white tea residue was used for 4 weeks, respectively. The crude protein content increased significantly in all treatment groups after 4 weeks. Total extractable tannin content was significantly decreased in all treatment groups (p P. chrysosporium and dual culture significantly reduced lignin content at 1 week. The content of NH3-N increased in each treatment group (p P. chrysosporium treatment can reduce the ratio of acetic to propionic and improve digestibility. Solid state fermentation of white tea residue for 1 week using P. chrysosporium was the most desirable.

Keywords

• white rot fungal
• rumen fermentation
• white tea residue
• solid-state fermentation