Improving the nutritional value and digestibility of wheat straw, rice straw, and corn cob through solid state fermentation using different Pleurotus species
Author:
Affiliation:
1. Department of Animal Science Southern Illinois University Carbondale IL USA
2. Department of Animal Nutrition The University of Agriculture Peshawar Pakistan
3. Department of Livestock Management The Islamia University Bahawalpur Pakistan
Funder
Higher Education Commission, Pakistan
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.11584
Reference44 articles.
1. AlexandratosNandBruinsmaJWorld agriculture towards 2030/2050: the 2012 revision.ESA Working paper No 12‐03. Rome FAO (2012).
2. FAO Crop residues.Food and Agriculture Organization of the United Nation (2020). Available:http://www.fao.org/faostat/en/#data/GA[28 December 2020].
3. Cell Wall Accessibility and Cell Structure Limitations to Microbial Digestion of Forage
4. Evaluation of the digestibility of steam-exploded wheat straw by ruminal fermentation, sugar yield and microbial structurein vitro
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