Evaluation of the physical characteristics and chemical composition of rice straw fermented with Volvariella volvacea for utilization as a roughage source in ruminants
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Abstract
The objective of this study was to evaluate the physical characteristics and chemical composition of rice straw fermented with Volvariella volvacea (straw mushroom) for use as roughage in ruminants. A completely randomized design (CRD) was employed with five fermentation periods: 0, 7, 14, 21, and 28 days (RSVV 0D, 7D, 14D, 21D, and 28D), each with three replications. Water-saturated rice straw was mixed with mushroom spawn at a 2:1 ratio, packed into molds lined with waterproof plastic, and covered with a black tarp. Physical characteristics, including color, odor, texture, mycelial growth, and pH, were assessed. Chemical composition parameters such as dry matter (DM), crude protein (CP), ether extract (EE), neutral detergent fiber (NDF), acid detergent fiber (ADF), ash, and organic matter (OM) were analyzed. The results revealed that fermentation for 28 days (RSVV 28D) yielded the highest physical quality score (18 points) with an appropriate pH of 7.70. DM and EE contents were significantly increased, while NDF and ADF levels were reduced, indicating degradation of lignocellulosic structures by fungal enzymes. Crude protein content increased until day 21, then decreased on day 28 (p<0.01). In conclusion, fermenting rice straw with V. volvacea for 21–28 days is the most effective duration for improving its quality as roughage for ruminants.
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