Pleurotus Spp. Fungi Ferment Corn Stover and Enhance Its Nutritional Value as Ruminant Feed

Pleurotus Spp. Fungi Ferment Corn Stover and Enhance Its Nutritional Value as Ruminant Feed | Research Square window.SnipcartSettings = { analytics: { enabled: false } }; (function() { var accessVector = localStorage.getItem('access_vector') || ''; window.dataLayer = window.dataLayer || []; if (accessVector) { window.dataLayer.push({ user: { profile: { profileInfo: { snid: accessVector } } } }); } })(); (function(w,d,s,l,i){w[l]=w[l]||[];w[l].push({'gtm.start':new Date().getTime(),event:'gtm.js'});var f=d.getElementsByTagName(s)[0],j=d.createElement(s),dl=l!='dataLayer'?'&l='+l:'';j.async=true;j.src='https://www.googletagmanager.com/gtm.js?id='+i+dl;f.parentNode.insertBefore(j,f);})(window,document,'script','dataLayer','GTM-K279D39R'); Browse Preprints In Review Journals COVID-19 Preprints AJE Video Bytes Research Tools Research Promotion AJE Professional Editing AJE Rubriq About Preprint Platform In Review Editorial Policies Our Team Advisory Board Help Center Sign In Submit a Preprint Cite Share Download PDF Research Article Pleurotus Spp. Fungi Ferment Corn Stover and Enhance Its Nutritional Value as Ruminant Feed Yuqiong Wang, Yang Luo, Lilong Luo, Hang Zhang, Yangci liao, changlong gou This is a preprint; it has not been peer reviewed by a journal. https://doi.org/ 10.21203/rs.3.rs-252212/v1 This work is licensed under a CC BY 4.0 License Status: Under Review Version 1 posted 8 You are reading this latest preprint version Abstract Four Pleurotus spp. fungi ( P. diamor, P. eryngii, P. sajor-caju, P. citrinopileatus ) were compared for their potential to improve nutritional value of corn stover as ruminant feed. Corn stover was inoculated with the fungi under solid-state conditions and their results show that P. sajor-caju and P. eryngii were better than the other two fungi for decreasing the acid detergent lignin (ADL) (8.99 vs 9.88 vs 10.16 vs 10.46). In contrast, P. eryngii had lower ability to degrade cellulose (13.38%). Corn stover treated with P. citrinopileatus had the highest crude protein (CP) content (7.65%), whereas treatment with P. sajor-caju resulted in the highest increase in essential amino acids. Although fungal pre-treatment of lignocellulosic biomass does not always result in high-quality feed, overall, P. eryngii and P. sajor-caju improved the nutritive value of corn stover as a ruminant feed. Animal Science white rot fungi corn stover nutritional value lignocellulosic biomass feed 1. Introduction Straw, one of the most abundant agricultural wastes in China, is commonly used as a roughage source in ruminant diets. However, its high content of lignocellulosic biomass and low content of both protein and energy [ 1 ] limit is value as a ruminant feedstuff. To improve nutritional value, various methods have been studied, including physical, chemical and biological treatments [ 2 ] . Physical methods involving extreme temperature or pressure improve palatability, but do not enhance nutritive value. Chemicals can be used to destroy cell wall structures and improve nutritive value of crop residues [ 3 ] . Although a chemical method is easy to apply and is very efficient, it may result in compounds that are unsuitable for animal feed and hazardous for the environment. Biological methods, including using a fungus to degrade lignocellulosic biomass and support fungus growth, are generally more environmentally friendly than chemical pretreatment. Furthermore, following fungal growth, the proteinaceous fungal mycelium also contributes to the nutritive value of solid-state fermentation materials [ 4 ] . Consequently, this treatment method can increase both digestability and protein content of straw as a source of animal feed [ 5 ] . White rot fungi (basidiomycetous) produce various extracellular ligninolytic enzymes that delignify and break down the recalcitrant component of plant cell walls [ 6 ] . Lignin-modifying enzymes are crucial for degradation of lignin compounds for producing feed suitable for ruminants. Fungal strains vary in their ability to digest a substrate and grow, depending on substrate nutrient composition and fermentation conditions [ 7 ] . Thus, it is important to identify appropriate combinations of fungal strain and straw to optimize digestion and increase the subsequent nutritive value. Some studies on straw focused on antioxidant activities and lignin degradation profile, whereas only a few studies compared nutrient composition before and after fermentation. For instance, amino acid composition and vitamin contents are important factors when evaluating feed quality. Furthermore, detailed nutritional composition of feed is important when creating a balanced ration to increase productivity and reduce production costs. Pleurotus spp. is a common decomposer of agricultural residues and easy to artificially cultivate. Our objective was to compare four Pleurotus species, namely Pleurotus djamor, Pleurotus eryngii, Pleurotus sajor-caju , Pleurotus citrinopileatus and identify the one that resulted in the best nutrient values of corn stover (CS). 2. Materials And Methods 2.1. Fungal strains and spawn preparation Four white rot fungi, P. djamor CGMCC 5.600, P. eryngii CGMCC 5.732, P. sajor-caju CGMCC 5.592 and P. citrinopileatus CGMCC 5.244 were used. They were procured from the China General Microbiological Culture Collection Center (CGMCC) in Beijing, China, grown in potato dextrose agar medium (PDA) (potato 200 g; peptone, 10 g; glucose 20 g; and agar 18 g; per L) and stored at 4℃. Agar plates were prepared using PDA and inoculated with a 0.5 cm 2 piece of the fungus at 25℃ for 7 d. Four agar plugs (diameter, 8 mm) of active mycelium from PDA plate was transferred aseptically into 250 ml Erlenmeyer flasks containing 80 ml of autoclaved potato extract dextrose broth medium (PDB) (potato 200 g; peptone 10 g and glucose 20 g; per L). The cultures were incubated at 25℃ in rotary shakers (150 rpm). 2.2. Experimental set-up Corn stover (CS) was collected from the Changling Station for Grassland and Agroecology, Chinese Academy of Sciences, Jilin, China (44°33′ N, 123°31′ E). The ingredients of cultivation substrate were CS (chopped to 2–3 cm lengths), corn meal 1%, urea 1%, land plaster 0.5%, K 2 HPO 4 1%, vitamin mix 0.5% and minerals 0.5 g/kg (comprised of Na = 0.15, K = 0.15 and Mg = 0.2). Cultivation substrate (200 g, 65% moisture) was put into an autoclavable plastic bag and sterilized at 121℃ for 1 hour and allowed to cool at room temperature. Samples were inoculated with 10% spawn and incubated for 21 days in a climatic chamber at 25 ± 0.5 ℃ with 70–80% relative humidity. Controls were carried out in uninoculated microorganism under the same experimental conditions. Containers with inoculated CS were inoculated in triplicate. 2.3. Chemical analyses At 21 days after inoculation, substrate samples were dried at 60℃ until they reached a constant weight and then they were analyzed to determine nutritional value. A portion of each sample was freeze-dried, stored at -18℃ and used to determine amino acid and vitamins contents. Total weight loss was calculated as the percentage of total solids lost after pretreatment. Total nitrogen content was determined by the Kjeldahl method, with a conversion factor of 6.25. Ethyl ether extract was determined by the Soxhlet method. The ash content was determined by ashing at 550℃ in a muffle furnace for 3 hours. Neutral detergent fiber (NDF), acid detergent fiber (ADF), cellulose, hemicelluloses (HC) and acid detergent lignin (ADL) were carried out with slightly modified method of Goering and Vansoest [ 8 ] and Van Soest [ 9 ] . Samples (0.5-1 g) were placed into polyester mesh bags (ankom F57) and sealed. Bags and 2000 ml of neutral detergent were put into the Semi-automatic fiber analyzer (ANKOM 200i) at 100℃ for 60 minutes. Then, the bags were washed to neutral with distilled water, dried and weighed. Dried residue was represented as NDF. Remaining samples and 2000 ml of acid detergent were put into the Semi-automatic fiber analyzer at 100℃ for 60 minutes. Then, the bags were washed to neutral with distilled water, dried and weighed. Dried residue was represented as ADF. The loss was represented as HC. Dried residue was soaked in 72% (v/v) H 2 SO 4 and kept at 25℃ for 2 hours. Thereafter, the bags were washed to neutral with distilled water, dried and weighed. The loss was represented as cellulose. The remaining samples was kept at 550℃ for 3 hours in a tared crucible and reweighed to calculate the loss as ADL. 2.4. Amino acid content An aliquot (0.2–0.5 g of each sample) was soaked in 10 ml of 6 N HCl in an autoclave at 110℃ for 24 hours. The hydrolysate was filtered through a 0.22 µm cellulose acetate membrane filter before injection into the HPLC. Amino acid composition analysis of methyl esters was done using an HPLC system (Model 1290, Agilent Technologies, Palo Alto, CA, USA) with autosampler, a Agilent Zorbax-AAA column (4.6 × 150 mm, 3.5 µm) with a Zorbax-AAA guard column (4.6 × 12.5 mm, 5 µm) and fluorescence detector. The sample was submitted to automatic precolumn derivatization with a combination of OPA reagent for primary amino acids and FMOC secondary amino acids. Mobile phase A contained 20 mmol/L natrium aceticum at pH 7.2, whereas B contained 20% antrium aceticum, 40% acetonitrile, and 40% methanol at pH 7.2. The chromatographic column temperature was set at 40℃ with a flow rate of 1 ml/minute. 2.5. Vitamin analyses Vitamin B1 (thiamine), B2 (riboflavin) and B6 (pyridoxine) content were assessed using HPLC. Samples (1–5 g) were extracted with 60 ml of extraction buffer (50 mg disodium ethylenediamine tetraacetic acid (Na 2 EDTA), 25 ml acetic acid, 5 ml triethylamine with deionized water added to reach a volume of 1000 ml, then 860 ml mixed with 140 ml methyl alcohol), supersound extraction for 20 minutes and cooled to room temperature. The sample extract was a constant volume of 100 ml. The extract was filtered through a 0.22 µm cellulose acetate membrane filter before injection into the HPLC. Analysis was carried out on Agilent Zorbax SB-C18 (4.6 ×150 mm) with Agilent Zorbax SB-C18 (4.6 ×12.5 mm) and was conducted at an excitation wavelength of 280 nm. Column temperature was 28 ℃. Isocratic elution with a flow of 1 ml/minute were performed using a solution of methanol and Pic-A reagent (50 mg disodium ethylenediaminetetraacetic acid (Na 2 EDTA), 1.1 g sodium heptanesulfonate, 25 ml acetic acid, 5 ml triethylamine with deionized water volume to 1000 ml). 2.6. In vitro digestibility In vitro digestibility (IVD) of control and treatment groups were measured according to Akthter et al. [ 10 ] , as described by Sharma and Arora [ 11 ] . Two-stage digestion included samples with fecal inoculum and acidified pepsin. Fecal inoculum was prepared by mixing fresh fecal matter (100 g/l) from cows in pre-warmed (39℃ artificial saliva) and filtered through six layers of muslin cloth. Samples (0.4 g) were placed in a 70 ml fermentation flask, with addition of 40 ml of fecal inoculums (flushing with CO 2 gas). These fermentation flasks were kept at 39℃ for 48 hours in a water bath. After fermentation ended, samples were filtered and dried at 65℃ for 48 hours. Acidified pepsin (35 ml) was added to the fermentation flasks. These fermentation flasks were kept at 39℃ for 48 hours in a water bath. The reaction was stopped using 100℃ water, followed by 10 4 revolutions/minute for 20 minutes and then residue was filtered on a filter paper (of known weight) and dried. Weight loss in dry matter during processing was expressed as IVD. 2.7. Statistical analyses All data were analyzed using the General Linear Model procedure (GLM), followed by Duncan’s multiple range tests (SAS, 2008). Means were separated using least square means and presented with standard errors of the mean (SEM). The statistical model used for all data was: Yij = µ + αi + εij Where Yij = the response variable, µ = the general mean, αi = the effect of white-rot fungi and εij = the random error. Results were considered different when P ≤ 0.05. 3. Results 3.1. Chemical composition In the present study, four white rot fungi significantly altered chemical composition of CS compared to uninoculated CS (Table 1). Pretreatment of CS with any one of four white-rot fungi increased CP 13.83–31.66% (P < 0.001) and either extract (P < 0.01), but concurrently reduced NDF, ADL, hemicelluloses (P < 0.001), ADF and cellulose (P < 0.01) content of CS. Treatment with P. citrinopileatus resulted in the greatest increase (P < 0.05) in CP content, whereas the greatest increase in EE was in CS exposed to P. diamor , followed by P. citrinopileatus , P. sajor-caju and P. eryngii . Furthermore, all four white rot fungi caused net reductions in DM, OM, NDF, ADF, ADL, cellulose and hemicelluloses (Table 2). The loss of cell wall constituents was smallest (P < 0.05) for P. eryngii and highest for P. diamor . Corn stover pre-treated with P. diamor had the greatest reduction in NDF (30.74%) and ADF (25.79%), whereas P. sajor-caju degraded maximum ADL (40.95%), followed by P. citrinopileatus ; this fungus also caused maximum degradation of HC (31.44%) and cellulose (26.62%). P. eryngii increased maximum CP (31.66%) but caused the least degradation of DM (8.41%). All fungi resulted in significantly higher in vitro digestibility (IVD) compared to the autoclaved CS. Incubations with P. sajor-caju resulted in the highest IVD (118.69%) followed by P. eryngii , whereas P. citrinopileatus had the least change in IVD (18.18%). 3.2. Amino acids Amino acids are secondary metabolites of fungi and reliable indicators of nutritional value [ 18 ] . There were differences among strains (P < 0.05) in how white-rot fungi CS affected amino acid content (Table 3). After 21 days of incubation, there were increases in content of most amino acids, expect for alanine (Ala), methionine (Met), tyrosine (Tyr). Incubation of CS with fungi increased leucine (Leu), phenylalanine (Phe), lysine (Lys) (P < 0.001), threonine (Thr) (P < 0.01) and valine (Val) (P < 0.05) compared to the control. Compared to autoclaved straw, Leu was the most abundant (48.27, 25.46, 49.33 and 54.4% in diamor , eryngii , sajor-caju , citrinopileatus , respectively). Val was the second most abundant essential amino acid, followed by Lys, Thr, Phe, Met., Incubation of CS with sajor-caju and citrinopileatus resulted in the largest increases in essential amino acids. Maximum increases in Thr, Val and Met occurred in CS incubated with sajor-caju , wherereas citrinopileatus maximized Try, Phe, Leu and Lys. Regarding non-essential amino acids, diamor maximized cysteine (Cys) and histidine (His), whereas eryngii maximized arginine (Arg) and Glu was maximized by sajor-caju . Maximum of Ala, Asp, Gly, Ile, Ser and Tyr were increased by citrinopileatus incubation of CS, but Ala and Tyr were not significantly different compared to other treatment groups. 3.3 Vitamins After 21 days of fermentation, there were significant differences among fungi in content of thiamine, riboflavin, pyridoxine, folic acid, niacin and vitamin C (Table 4). Compared to the control group, thiamine (B1) contents of diamor and sajor-caju treatment groups were higher, whereas eryngii and citrinopoleatus were lower. Thiamine was highest in the diamor group, but lowest in the citrinopoleatus group. Incubation with sajor-caju resulted in the greatest increase (P < 0.001) of pyridoxine (B6), whereas eryngii had the least. Incubation with sajor-caju had the highest (P < 0.001) folic acid, whereas this vitamin was not detected after incubation with citrinopileatus or in autoclaved straw. All four white rot-fungi increased (P < 0.001) niacin contents of CS, whereas it was highest with diamor (P < 0.001). All treatments increased (P < 0.001) vitamin C, except for citrinopileatus . Incubation of substrates with sajor-caju maximized vitamin C content. 4. Discussion Changes in chemical composition of crop residues induced by fungi have been reported [ 12 – 13 ] . Growth of fungal mycelium was supported by degradation of lignocelluloses, increasing total protein content in the fermentation substrate and improving its nutrition quality. Similarly, in another report, P. diamor increased CP more than other fungi [ 12 ] . Differences among fungi in protein content after fermentation was related to the increase of fungal biomass. Furthermore, P. sajor-caju had a strong ability to degrade ADL. Lignin degradation of straw was positively correlated with IVD. Thus, IVD was increased during solid state fermentation of agricultural residues by P. sajor-caju , similar to the results of this experiment. Therefore, we concluded that P. sajor-caju had higher selectivity to lignin degradation compared to cellulose and HC. In addition, digestibility is also related to fermentation time and constituents, concentration and structures of various plant cell wall polymers [ 14 ] . Differences among substrates in their biological and chemical properties greatly affects nutritional value of the fermentation substrate. Biodelignification of wheat straw by solid state fermentation with white-rot fungi has been reported [ 15 – 16 ] . However, there are limited data regarding chemical composition of CS treated with white-rot fungi. In general, most substrate studies have used locally available agriculture wastes. In China, much of the CS is burned or disposed of in the field. Since not much CS is used for animal feed, it was chosen as a fermentation substrate for this study. To reduce fermentation time, we used liquid spawn fermentation of CS to increase protein content, reduce organic matter losses and shorten fermentation interval to produce feed suitable for ruminants. Nutritional values of substrates were directly associated with duration of incubation [ 17 ] , with reductions in lignin content and increases in CP content. It is noteworthy that reductions in cellulose and hemicelluloses that occurred in the present study are not essential to enhance feed value for ruminants, as these livestock have the ability to degrade and utilize these substances. It is well known that essential amino acids must be ingested from the diet and therefore must be considered in diet formulation. Analyzing amino acid composition of feedstuffs ensures that nutritional needs are met [ 19 ] and supplementing essential amino acids may increase efficiency of animal production and enable low-cost ration formulation [ 17 ] . In this experiment, fermentation substrate had high concentrations (increased by 1.25–2.14 times compared to the control) of essential amino acids. Similar to the present observation, the amino acids profile of paddy straw was improved by less than a factor of two by incubation with Crinipellis sp . RCK-1 for 5 days at 30 ± 2℃ [ 20 ] . Remarkably, exposure of paddy straw to Pleurotus ostreatus for 20 days improved amino acid content by as much as 15 times [ 21 ] , much higher than the results of present study. Differences among studies are dependent on fungal species, fermentation substrate and fermentation time, as well as control component. In comparisons of fungal fermentation of straw and alfalfa and orchardgrass [ 22 ] amino acid contents of the straw were highest, highlighting potential to replace roughage as protein source for ruminants, especially where feed resources are limited In the present study, content of essential amino acids was higher in the fermentation substrate of sajor-caju and citrinopileatus after 21 days. The content of essential amino acids in the CS fermented by sajor-caju and citrinopileatus were compared to common feed material (Table 5). Although five essential amino acids in the fermentation substrate were lower than insoybean meal, they were 1.87ཞ6.46 times higher than in wheat bran and maize meal. Therefore, fermented CS is valuable as a source of amino acids. The Plearotus spp . are not only rich in essential amino acids, but also in vitamins [ 23 ] . Vitamins have important functions in animals, including essential metabolism [ 24 ] . It is noteworthy that the vitamin content after fermentation varies widely among fungal species [ 25 ] . It is interesting that riboflavin (B2) contents were 43.49%~69.56% than lower than the control group in this experiment, apparently due to utilization by fungi. However, B1 content was increased, particularly by sajor-caju . Dietary requirements for many vitamins in ruminants are poorly defined. It has long been believed that the amount of B vitamins synthesized by rumen microorganisms can meet the nutritional requirements of animals. For adult ruminants, the sources of vitamin B are mainly from the synthesis of rumen microorganisms, so that supplementation of vitamin B are not required in the ruminant diet under normal circumstances. However, the NRC [ 26 ] recommends that milk replacers for calves should include B1, B2, B6, niacin and folic acid at 6.5 mg/kg DM, 6.5 mg/kg DM, 0.1 mg/kg DM, 10 mg/kg DM and 0.5 mg/kg DM, respectively. Some studies have shown that vitamin B supplements in the diet have many benefits for ruminants. For example, B vitamins stimulate cellulose bacteria in the rumen and they improve the digestibility of cellulose during in vitro fermentation [ 27 ] . Although daily niacin supplementation increased milk protein for cows in early lactation, it is not normally used in the beef industry [ 28 ] . Folic acid deficiency causes megablastic anemia and affects fetal development during pregnancy [ 29 ] . Accordingly, supplementing B vitamins in ruminant diet is related to animal species, diet and animal production stage. Vitamin C is an indispensable antioxidant component of animal feed, with important roles in animal health and immune function [ 30 ] . Dietary supplementation with vitamin C increases the concentration of vitamin C in skeletal muscle [ 31 ] . This will be promote stability of oxymyoglobin and lipid, which results in maintaining meat quality. Vitamin C supplementation in ruminants can have beneficial effects, especially under conditions of environmental stress. Furthermore, vitamin C supplementation in sheep can effectively relieve the stress of water shortage [ 32 ] . Additionally, vitamin C supplementation improved the tenderness of the beef longissimus dorsi and the fatty acid profile of meat products [ 33 ] . 5. Conclusions These four white rot fungi had high selectivity for lignin and increased CP content and IVD. In detail, eryngii fungi had the lowest reduction in dry matter during 21 days of incubation, whereas eryngii and sajor-caju fungi maximized lignin degradation and retention of cellulose, thereby improving rumen fermentability. In addition, incubation of substrates with these fungi improved contents of specific amino acids and vitamins. Therefore, these fungi have potential to improve the nutritional value of CS as a ruminant feed, with P. eryngii and P. sajor-caju yielding the best outcomes. Declarations Acknowledgments This work was financially supported by the Natural Science Foundation of Inner Mongolia autonomous region, China (Grant No. 2019BS03023 and 2018LH03011), the PhD research startup foundation of Inner Mongolia University for Nationalities (KYQD18053). Scientific Research Project of Inner Mongolia University for nationalities (NMDYB20032). Author Contributions Changlong Gou designed the experiments. Yuqiong Wang and Lilong Luo preformed the experiment. Yuqiong Wang analyzed the data and wrote the main manuscript. Hang Zhang and Yang Luo critically revised the content. Changlong Gou and Yangci Liao improved the language of the manuscript. All Authors have read and approved the manuscript. Competing Interests: The authors declare no competing interests. References [1] Shrivastava, B. et al . White-rot fungal conversion of wheat straw to energy rich cattle feed. Biodegradation 22, 823-831 (2011). [2] Cone, J.W., Baars, J.J.P., Sonnenberg, A.S.M. & Hendriks, W.H. 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Beyond deficiency: new views of vitamins in ruminant nutrition and health: an overview. J. Nutr. 125, 1790-1791 (1995). [31] Schaefer, D.M., Liu, Q., Faustman, C. & Yin, M.C. Supranutritional administration of vitamins E and C improves oxidative stability of beef. J. Nutr. 125, 1792S-1798S (1995). [32] Ghanem, A.M., Jaber, L.S., Said, M.A., Barbour, E.K. & Hamadeh, S.K. Physiological and chemical responses in water-deprived Awassi ewes treated with vitamin C. J. Arid. Environ. 72, 0-149 (2008). [33] Pogge, D.J., Lonergan, S.M. & Hansen, S.L. Supplemental Vitamin C alleviates the negative effect of high sulfur on meat quality. Animal Industry Report 659, 17 (2013). Tables Table 1 Chemical composition of corn stover after 21 days of incubation with various white rot fungi ( Pleurotus sp.) or control Fungi/sample P. diamor P. eryngii P. sajor-caju P. citrinopileatus Autoclaved straw (control) SEM P value CP 7.11 ab 6.84 b 6.70 b 7.65 a 4.75 c 0.208 <0.001 Ash 9.93 a 9.35 a 9.55 a 9.56 a 2.61 b 0.214 <0.001 EE 1.36 a 1.04 b 1.22 ab 1.23 ab 0.75 c 0.08 0.003 NDF 63.95 b 63.64 bc 65.11 b 62.15 c 68.76 a 0.52 <0.001 ADF 48.57 b 49.36 b 48.34 b 48.63 b 51.56 a 0.384 <0.001 ADL 10.46 b 9.88 bc 8.99 c 10.16 b 12.31 a 0.315 <0.001 HC 29.1 bc 29.31 b 28.69 bc 27.84 c 32.24 a 0.383 <0.001 Cellulose 47.55 b 48.07 b 48.35 b 46.97 b 50.82 a 0.575 0.007 IVD % 40.58 c 44.05 b 46.56 a 25.16 d 21.29 e 0.225 <0.001 SEM: standard error of mean a-d Within a column, means without a common superscript differed (P < 0.01). Table 2 Loss of nutrients (%) from corn stover after 21 days of incubation with various white rot fungi ( Pleurotus sp .) or control Fungi/sample P. diamor P. eryngii P. sajor-caju P. citrinopileatus SEM P value DM 21.2 a 8.41 b 19.2 a 20.63 a 0.708 <0.001 CP -17.81 a -31.66 b -13.83 a -27.7 b 1.75 <0.001 NDF 30.74 a 16.44 c 25.62 b 28.28 ab 0.946 <0.001 ADF 25.79 a 12.33 b 24.25 a 25.15 a 0.71 <0.001 ADL 33.03 ab 26.5 b 40.95 a 34.44 ab 2.542 0.025 HC 28.87 a 16.74 b 28.09 a 31.44 a 1.29 <0.001 Cellulose 26.29 a 13.38 b 23.13 a 26.62 a 1.22 <0.001 SEM: standard error of mean a-d Within a column, means without a common superscript differed (P < 0.01). Table 3 Amino acid composition (mg/g) of corn stover after 21 days of incubation with various white rot fungi ( Pleurotus sp.) or control Item P. diamor P. eryngii P. sajor-caju P. citrinopileatus Autoclaved straw (control) SEM P value Leu* 16.77 a 14.19 b 16.89 a 17.47 a 11.31 c 0.478 <0.001 Lys* 14.82 ab 12.32 b 13.58 bc 15.78 a 7.37 c 0.44 <0.001 Met* 0.87 b 1.77 ab 2.63 a 1.12 b 1.95 ab 0.422 0.089 Phe* 9.84 a 8.57 b 9.93 a 10.02 a 6.57 c 0.37 <0.001 Thr* 12.17 ab 10.62 bc 12.71 a 12.62 a 8.96 c 0.549 0.003 Val* 14.96 ab 13.33 b 16.62 a 14.97 ab 10.49 c 0.831 0.004 Ala 20.66 a 18.37 a 20.1 a 21.3a 18.56 a 1.55 0.615 Arg 16.77 b 20.44 a 18.07 ab 19.54 b 5.33 c 0.92 <0.001 Asp 24.96 a 21.55 b 26.5 a 26.57 a 14.42 c 0.849 <.001 Cys 6.03 a 5.7 a 5.96 a 5.8 a 1.92 b 0.409 <0.001 Glu 27.98 a 29.2 a 30.82 a 27.98 a 22.99 b 1.07 0.005 Gly 13.72 ab 12.34 b 13.8 b 14.26 a 9.27 c 0.451 <0.001 His 4.62 a 4.22 a 4.31 a 4.24 a 1.89 b 0.38 0.003 Ile 10.68 a 9.04 b 10.86 a 11.03 a 7.08 c 0.386 <0.001 Ser 11.63 a 10.41 a 11.8 a 12.01 a 7.43 b 0.508 <0.001 Tyr 2.79 a 1.97 a 2.41 a 2.84 a 2.56 a 0.29 0.288 *Means essential amino acid. SEM: standard error of mean a-c Within a column, means without a common superscript differed (P < 0.01). Table 4 Vitamin composition (mg/kg) of corn stover after 21 days of incubation with various white rot fungi ( Pleurotus sp.) or control Fungi/sample P. diamor P. eryngii P. sajor-caju P. citrinopileatus Autoclaved straw (control) SEM P value B1 (thiamine) 1.64 a 0.61 c 1.55 a 0.5 c 0.85 b 0.076 <0.001 B2 (riboflavin) 0.57 b 0.57 b 0.28 c 0.29 c 0.92 a 0.049 <0.001 B6 (pyridoxine) 0.97 b 0.46 c 1.32 a 1.02 b 0.97 b 0.074 <0.001 Folic acid 27.25 d 250.03 b 327.41 a 61.37 c 0 e 1.92 <0.001 Niacin 31.28 a 22.53 c 24.76 b 18.05 d 0.025 e 0.257 <0.001 VC 19.03 c 22.08 b 24.91 a 0 d 0 d 0.226 <0.001 SEM: standard error of mean a-e Within a column, means without a common superscript differed (P < 0.01). Table 5 Content (mg/kg) of essential amino acids in corn stover after 21 days of incubation with two white rot fungi ( P. or P . citrinopileatus ) compared to common feeds Item P. sajor-caju P. citrinopileatus Soybean meal Wheat bran Maize meal Leu 16.89 17.47 27.54 9.44 9.35 Lys 13.58 15.78 17.96 6.08 2.44 Phe 9.93 10.02 19.45 6.71 3.88 Thr 12.71 12.62 14.27 4.99 2.45 Val 16.62 14.97 17.06 7.67 4.08 Sulfur-containing amino acids 8.59 6.92 8.88 4.22 3.57 Additional Declarations No competing interests reported. Cite Share Download PDF Status: Under Review Version 1 posted Editorial decision: Major revision 30 Mar, 2021 Reviews received at journal 27 Mar, 2021 Reviewers agreed at journal 16 Mar, 2021 Reviewers invited by journal 21 Feb, 2021 Editor assigned by journal 21 Feb, 2021 Editor invited by journal 18 Feb, 2021 Submission checks completed at journal 18 Feb, 2021 First submitted to journal 17 Feb, 2021 You are reading this latest preprint version Research Square lets you share your work early, gain feedback from the community, and start making changes to your manuscript prior to peer review in a journal. As a division of Research Square Company, we’re committed to making research communication faster, fairer, and more useful. We do this by developing innovative software and high quality services for the global research community. Our growing team is made up of researchers and industry professionals working together to solve the most critical problems facing scientific publishing. Also discoverable on Platform About Our Team In Review Editorial Policies Advisory Board Help Center Resources Author Services Accessibility API Access RSS feed Manage Cookie Preferences © Research Square 2026 | ISSN 2693-5015 (online) Privacy Policy Terms of Service Do Not Sell My Personal Information {"props":{"pageProps":{"initialData":{"identity":"rs-252212","acceptedTermsAndConditions":true,"allowDirectSubmit":false,"archivedVersions":[],"articleType":"Research Article","associatedPublications":[],"authors":[{"id":12567462,"identity":"5634616f-cc4c-4d36-ac2b-78ada4645114","order_by":0,"name":"Yuqiong Wang","email":"","orcid":"","institution":"Inner Mongolia University for Nationalities","correspondingAuthor":false,"submittingAuthor":false,"prefix":"","firstName":"Yuqiong","middleName":"","lastName":"Wang","suffix":""},{"id":12567463,"identity":"5df472b3-8e70-43aa-8a2b-c7275c4c5e09","order_by":1,"name":"Yang Luo","email":"","orcid":"","institution":"Hunan Institute of Animal and Veterinary Science","correspondingAuthor":false,"submittingAuthor":false,"prefix":"","firstName":"Yang","middleName":"","lastName":"Luo","suffix":""},{"id":12567464,"identity":"02715c2a-ec3b-4e5d-aa5f-e6fc84c6dc1a","order_by":2,"name":"Lilong Luo","email":"","orcid":"","institution":"Inner Mongolia University for Nationalities","correspondingAuthor":false,"submittingAuthor":false,"prefix":"","firstName":"Lilong","middleName":"","lastName":"Luo","suffix":""},{"id":12567465,"identity":"8bd8daa4-213b-4418-bd94-fb701d7892da","order_by":3,"name":"Hang Zhang","email":"","orcid":"","institution":"Inner Mongolia University for Nationalities","correspondingAuthor":false,"submittingAuthor":false,"prefix":"","firstName":"Hang","middleName":"","lastName":"Zhang","suffix":""},{"id":12567466,"identity":"0865fdfa-c355-427a-9cfa-7605b32d3679","order_by":4,"name":"Yangci liao","email":"","orcid":"","institution":"Tibet Academy of Agricultural and Animal Husbandry Sciences","correspondingAuthor":false,"submittingAuthor":false,"prefix":"","firstName":"Yangci","middleName":"","lastName":"liao","suffix":""},{"id":12567467,"identity":"85664f30-cae9-430c-8566-8ee3935f2d46","order_by":5,"name":"changlong gou","email":"data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAAZAAAAAyAQMAAABI0h/eAAAABlBMVEX///8AAABVwtN+AAAACXBIWXMAAA7EAAAOxAGVKw4bAAABC0lEQVRIiWNgGAWjYJACZhDBByISKmzk+JmZDz8gSgsbiHhwJs1Ysp0tzYBoLYwP2w4nbjjPoyCBT7m8e4/h54KaO3Zt7L2HXyS2pRkbH+ZhMGCosYnGpcXwzBlj6RnHniW38ZxLs0g4ZyNndpj3wAOGY2m5Dbi0zMgxY+ZhO5zMJpFjZpBQlmZsdpgvwYCx4TABLf9gWtgOJ25u5jGQwKdFHqiSmbftsB1Qi/GDBJD3mQloMeA5VizN23c4gY3njBlDAjCQJQ4DAzkBj1/k25s3fub5dtien73H+OMPUFT2Hz784EONDW5bDkDoRKACNkR0JOBQDrYFapY9EDN/wKNwFIyCUTAKRjAAAFShWqdYDHdKAAAAAElFTkSuQmCC","orcid":"","institution":"Inner Mongolia University for Nationalities","correspondingAuthor":true,"submittingAuthor":false,"prefix":"","firstName":"changlong","middleName":"","lastName":"gou","suffix":""}],"badges":[],"createdAt":"2021-02-17 16:14:05","currentVersionCode":1,"declarations":"","doi":"10.21203/rs.3.rs-252212/v1","doiUrl":"https://doi.org/10.21203/rs.3.rs-252212/v1","draftVersion":[],"editorialEvents":[],"editorialNote":"","failedWorkflow":false,"files":[{"id":13672021,"identity":"1e0f6fb1-0804-40ac-baa8-9fc04079ff9f","added_by":"auto","created_at":"2021-09-17 11:11:28","extension":"pdf","order_by":0,"title":"","display":"","copyAsset":false,"role":"manuscript-pdf","size":298325,"visible":true,"origin":"","legend":"","description":"","filename":"manuscript.pdf","url":"https://assets-eu.researchsquare.com/files/rs-252212/v1/759d588c-9949-4b71-a86a-9824c3b5092f.pdf"}],"financialInterests":"No competing interests reported.","formattedTitle":"\u003cp\u003ePleurotus Spp. Fungi Ferment Corn Stover and Enhance Its Nutritional Value as Ruminant Feed\u003c/p\u003e","fulltext":[{"header":"1. Introduction","content":" \u003cp\u003eStraw, one of the most abundant agricultural wastes in China, is commonly used as a roughage source in ruminant diets. However, its high content of lignocellulosic biomass and low content of both protein and energy\u003csup\u003e[\u003cspan citationid=\"CR1\" class=\"CitationRef\"\u003e1\u003c/span\u003e]\u003c/sup\u003elimit is value as a ruminant feedstuff. To improve nutritional value, various methods have been studied, including physical, chemical and biological treatments\u003csup\u003e[\u003cspan citationid=\"CR2\" class=\"CitationRef\"\u003e2\u003c/span\u003e]\u003c/sup\u003e. Physical methods involving extreme temperature or pressure improve palatability, but do not enhance nutritive value. Chemicals can be used to destroy cell wall structures and improve nutritive value of crop residues\u003csup\u003e[\u003cspan citationid=\"CR3\" class=\"CitationRef\"\u003e3\u003c/span\u003e]\u003c/sup\u003e. Although a chemical method is easy to apply and is very efficient, it may result in compounds that are unsuitable for animal feed and hazardous for the environment. Biological methods, including using a fungus to degrade lignocellulosic biomass and support fungus growth, are generally more environmentally friendly than chemical pretreatment. Furthermore, following fungal growth, the proteinaceous fungal mycelium also contributes to the nutritive value of solid-state fermentation materials\u003csup\u003e[\u003cspan citationid=\"CR4\" class=\"CitationRef\"\u003e4\u003c/span\u003e]\u003c/sup\u003e. Consequently, this treatment method can increase both digestability and protein content of straw as a source of animal feed\u003csup\u003e[\u003cspan citationid=\"CR5\" class=\"CitationRef\"\u003e5\u003c/span\u003e]\u003c/sup\u003e.\u003c/p\u003e \u003cp\u003eWhite rot fungi (basidiomycetous) produce various extracellular ligninolytic enzymes that delignify and break down the recalcitrant component of plant cell walls\u003csup\u003e[\u003cspan citationid=\"CR6\" class=\"CitationRef\"\u003e6\u003c/span\u003e]\u003c/sup\u003e. Lignin-modifying enzymes are crucial for degradation of lignin compounds for producing feed suitable for ruminants. Fungal strains vary in their ability to digest a substrate and grow, depending on substrate nutrient composition and fermentation conditions\u003csup\u003e[\u003cspan citationid=\"CR7\" class=\"CitationRef\"\u003e7\u003c/span\u003e]\u003c/sup\u003e. Thus, it is important to identify appropriate combinations of fungal strain and straw to optimize digestion and increase the subsequent nutritive value. Some studies on straw focused on antioxidant activities and lignin degradation profile, whereas only a few studies compared nutrient composition before and after fermentation. For instance, amino acid composition and vitamin contents are important factors when evaluating feed quality. Furthermore, detailed nutritional composition of feed is important when creating a balanced ration to increase productivity and reduce production costs.\u003c/p\u003e \u003cp\u003e \u003cem\u003ePleurotus spp.\u003c/em\u003e is a common decomposer of agricultural residues and easy to artificially cultivate. Our objective was to compare four \u003cem\u003ePleurotus\u003c/em\u003e species, namely \u003cem\u003ePleurotus djamor, Pleurotus eryngii, Pleurotus sajor-caju\u003c/em\u003e, \u003cem\u003ePleurotus citrinopileatus\u003c/em\u003e and identify the one that resulted in the best nutrient values of corn stover (CS).\u003c/p\u003e "},{"header":"2. Materials And Methods","content":" \u003cdiv id=\"Sec3\" class=\"Section2\"\u003e \u003ch2\u003e2.1. Fungal strains and spawn preparation\u003c/h2\u003e \u003cp\u003eFour white rot fungi, \u003cem\u003eP. djamor\u003c/em\u003e CGMCC 5.600, \u003cem\u003eP. eryngii\u003c/em\u003e CGMCC 5.732, \u003cem\u003eP. sajor-caju\u003c/em\u003e CGMCC 5.592 and \u003cem\u003eP. citrinopileatus\u003c/em\u003e CGMCC 5.244 were used. They were procured from the China General Microbiological Culture Collection Center (CGMCC) in Beijing, China, grown in potato dextrose agar medium (PDA) (potato 200 g; peptone, 10 g; glucose 20 g; and agar 18 g; per L) and stored at 4℃. Agar plates were prepared using PDA and inoculated with a 0.5 cm\u003csup\u003e2\u003c/sup\u003e piece of the fungus at 25℃ for 7 d. Four agar plugs (diameter, 8 mm) of active mycelium from PDA plate was transferred aseptically into 250 ml Erlenmeyer flasks containing 80 ml of autoclaved potato extract dextrose broth medium (PDB) (potato 200 g; peptone 10 g and glucose 20 g; per L). The cultures were incubated at 25℃ in rotary shakers (150 rpm).\u003c/p\u003e \u003c/div\u003e \u003cdiv id=\"Sec4\" class=\"Section2\"\u003e \u003ch2\u003e2.2. Experimental set-up\u003c/h2\u003e \u003cp\u003eCorn stover (CS) was collected from the Changling Station for Grassland and Agroecology, Chinese Academy of Sciences, Jilin, China (44\u0026deg;33\u0026prime; N, 123\u0026deg;31\u0026prime; E). The ingredients of cultivation substrate were CS (chopped to 2\u0026ndash;3 cm lengths), corn meal 1%, urea 1%, land plaster 0.5%, K\u003csub\u003e2\u003c/sub\u003eHPO\u003csub\u003e4\u003c/sub\u003e 1%, vitamin mix 0.5% and minerals 0.5 g/kg (comprised of Na\u0026thinsp;=\u0026thinsp;0.15, K\u0026thinsp;=\u0026thinsp;0.15 and Mg\u0026thinsp;=\u0026thinsp;0.2). Cultivation substrate (200 g, 65% moisture) was put into an autoclavable plastic bag and sterilized at 121℃ for 1 hour and allowed to cool at room temperature. Samples were inoculated with 10% spawn and incubated for 21 days in a climatic chamber at 25\u0026thinsp;\u0026plusmn;\u0026thinsp;0.5 ℃ with 70\u0026ndash;80% relative humidity. Controls were carried out in uninoculated microorganism under the same experimental conditions. Containers with inoculated CS were inoculated in triplicate.\u003c/p\u003e \u003c/div\u003e \u003cdiv id=\"Sec5\" class=\"Section2\"\u003e \u003ch2\u003e2.3. Chemical analyses\u003c/h2\u003e \u003cp\u003eAt 21 days after inoculation, substrate samples were dried at 60℃ until they reached a constant weight and then they were analyzed to determine nutritional value. A portion of each sample was freeze-dried, stored at -18℃ and used to determine amino acid and vitamins contents. Total weight loss was calculated as the percentage of total solids lost after pretreatment. Total nitrogen content was determined by the Kjeldahl method, with a conversion factor of 6.25. Ethyl ether extract was determined by the Soxhlet method. The ash content was determined by ashing at 550℃ in a muffle furnace for 3 hours. Neutral detergent fiber (NDF), acid detergent fiber (ADF), cellulose, hemicelluloses (HC) and acid detergent lignin (ADL) were carried out with slightly modified method of Goering and Vansoest\u003csup\u003e[\u003cspan citationid=\"CR8\" class=\"CitationRef\"\u003e8\u003c/span\u003e]\u003c/sup\u003e and Van Soest\u003csup\u003e[\u003cspan citationid=\"CR9\" class=\"CitationRef\"\u003e9\u003c/span\u003e]\u003c/sup\u003e. Samples (0.5-1 g) were placed into polyester mesh bags (ankom F57) and sealed. Bags and 2000 ml of neutral detergent were put into the Semi-automatic fiber analyzer (ANKOM 200i) at 100℃ for 60 minutes. Then, the bags were washed to neutral with distilled water, dried and weighed. Dried residue was represented as NDF. Remaining samples and 2000 ml of acid detergent were put into the Semi-automatic fiber analyzer at 100℃ for 60 minutes. Then, the bags were washed to neutral with distilled water, dried and weighed. Dried residue was represented as ADF. The loss was represented as HC. Dried residue was soaked in 72% (v/v) H\u003csub\u003e2\u003c/sub\u003eSO\u003csub\u003e4\u003c/sub\u003e and kept at 25℃ for 2 hours. Thereafter, the bags were washed to neutral with distilled water, dried and weighed. The loss was represented as cellulose. The remaining samples was kept at 550℃ for 3 hours in a tared crucible and reweighed to calculate the loss as ADL.\u003c/p\u003e \u003c/div\u003e \u003cdiv id=\"Sec6\" class=\"Section2\"\u003e \u003ch2\u003e2.4. Amino acid content\u003c/h2\u003e \u003cp\u003eAn aliquot (0.2\u0026ndash;0.5 g of each sample) was soaked in 10 ml of 6 N HCl in an autoclave at 110℃ for 24 hours. The hydrolysate was filtered through a 0.22 \u0026micro;m cellulose acetate membrane filter before injection into the HPLC.\u003c/p\u003e \u003cp\u003eAmino acid composition analysis of methyl esters was done using an HPLC system (Model 1290, Agilent Technologies, Palo Alto, CA, USA) with autosampler, a Agilent Zorbax-AAA column (4.6 \u0026times; 150 mm, 3.5 \u0026micro;m) with a Zorbax-AAA guard column (4.6 \u0026times; 12.5 mm, 5 \u0026micro;m) and fluorescence detector. The sample was submitted to automatic precolumn derivatization with a combination of OPA reagent for primary amino acids and FMOC secondary amino acids. Mobile phase A contained 20 mmol/L natrium aceticum at pH 7.2, whereas B contained 20% antrium aceticum, 40% acetonitrile, and 40% methanol at pH 7.2. The chromatographic column temperature was set at 40℃ with a flow rate of 1 ml/minute.\u003c/p\u003e \u003c/div\u003e \u003cdiv id=\"Sec7\" class=\"Section2\"\u003e \u003ch2\u003e2.5. Vitamin analyses\u003c/h2\u003e \u003cp\u003eVitamin B1 (thiamine), B2 (riboflavin) and B6 (pyridoxine) content were assessed using HPLC. Samples (1\u0026ndash;5 g) were extracted with 60 ml of extraction buffer (50 mg disodium ethylenediamine tetraacetic acid (Na\u003csub\u003e2\u003c/sub\u003eEDTA), 25 ml acetic acid, 5 ml triethylamine with deionized water added to reach a volume of 1000 ml, then 860 ml mixed with 140 ml methyl alcohol), supersound extraction for 20 minutes and cooled to room temperature. The sample extract was a constant volume of 100 ml. The extract was filtered through a 0.22 \u0026micro;m cellulose acetate membrane filter before injection into the HPLC. Analysis was carried out on Agilent Zorbax SB-C18 (4.6 \u0026times;150 mm) with Agilent Zorbax SB-C18 (4.6 \u0026times;12.5 mm) and was conducted at an excitation wavelength of 280 nm. Column temperature was 28 ℃. Isocratic elution with a flow of 1 ml/minute were performed using a solution of methanol and Pic-A reagent (50 mg disodium ethylenediaminetetraacetic acid (Na\u003csub\u003e2\u003c/sub\u003eEDTA), 1.1 g sodium heptanesulfonate, 25 ml acetic acid, 5 ml triethylamine with deionized water volume to 1000 ml).\u003c/p\u003e \u003c/div\u003e \u003cdiv id=\"Sec8\" class=\"Section2\"\u003e \u003ch2\u003e2.6. In vitro digestibility\u003c/h2\u003e \u003cp\u003eIn vitro digestibility (IVD) of control and treatment groups were measured according to Akthter et al.\u003csup\u003e[\u003cspan citationid=\"CR10\" class=\"CitationRef\"\u003e10\u003c/span\u003e]\u003c/sup\u003e, as described by Sharma and Arora\u003csup\u003e[\u003cspan citationid=\"CR11\" class=\"CitationRef\"\u003e11\u003c/span\u003e]\u003c/sup\u003e. Two-stage digestion included samples with fecal inoculum and acidified pepsin. Fecal inoculum was prepared by mixing fresh fecal matter (100 g/l) from cows in pre-warmed (39℃ artificial saliva) and filtered through six layers of muslin cloth. Samples (0.4 g) were placed in a 70 ml fermentation flask, with addition of 40 ml of fecal inoculums (flushing with CO\u003csub\u003e2\u003c/sub\u003e gas). These fermentation flasks were kept at 39℃ for 48 hours in a water bath. After fermentation ended, samples were filtered and dried at 65℃ for 48 hours. Acidified pepsin (35 ml) was added to the fermentation flasks. These fermentation flasks were kept at 39℃ for 48 hours in a water bath. The reaction was stopped using 100℃ water, followed by 10\u003csup\u003e4\u003c/sup\u003e revolutions/minute for 20 minutes and then residue was filtered on a filter paper (of known weight) and dried. Weight loss in dry matter during processing was expressed as IVD.\u003c/p\u003e \u003c/div\u003e \u003cdiv id=\"Sec9\" class=\"Section2\"\u003e \u003ch2\u003e2.7. Statistical analyses\u003c/h2\u003e \u003cp\u003eAll data were analyzed using the General Linear Model procedure (GLM), followed by Duncan\u0026rsquo;s multiple range tests (SAS, 2008). Means were separated using least square means and presented with standard errors of the mean (SEM). The statistical model used for all data was:\u003c/p\u003e \u003cp\u003e \u003cem\u003eYij\u003c/em\u003e\u0026thinsp;=\u0026thinsp;\u003cem\u003e\u0026micro;\u003c/em\u003e\u0026thinsp;+\u0026thinsp;\u003cem\u003eαi\u003c/em\u003e\u0026thinsp;+\u0026thinsp;\u003cem\u003eεij\u003c/em\u003e\u003c/p\u003e \u003cp\u003eWhere \u003cem\u003eYij\u003c/em\u003e\u0026thinsp;=\u0026thinsp;the response variable, \u003cem\u003e\u0026micro;\u003c/em\u003e\u0026thinsp;=\u0026thinsp;the general mean, \u003cem\u003eαi\u003c/em\u003e\u0026thinsp;=\u0026thinsp;the effect of white-rot fungi and \u003cem\u003eεij\u003c/em\u003e\u0026thinsp;=\u0026thinsp;the random error. Results were considered different when P\u0026thinsp;\u0026le;\u0026thinsp;0.05.\u003c/p\u003e \u003c/div\u003e "},{"header":"3. Results","content":" \u003cdiv id=\"Sec11\" class=\"Section2\"\u003e \u003ch2\u003e3.1. Chemical composition\u003c/h2\u003e \u003cp\u003eIn the present study, four white rot fungi significantly altered chemical composition of CS compared to uninoculated CS (Table\u0026nbsp;1). Pretreatment of CS with any one of four white-rot fungi increased CP 13.83\u0026ndash;31.66% (P\u0026thinsp;\u0026lt;\u0026thinsp;0.001) and either extract (P\u0026thinsp;\u0026lt;\u0026thinsp;0.01), but concurrently reduced NDF, ADL, hemicelluloses (P\u0026thinsp;\u0026lt;\u0026thinsp;0.001), ADF and cellulose (P\u0026thinsp;\u0026lt;\u0026thinsp;0.01) content of CS. Treatment with \u003cem\u003eP. citrinopileatus\u003c/em\u003e resulted in the greatest increase (P\u0026thinsp;\u0026lt;\u0026thinsp;0.05) in CP content, whereas the greatest increase in EE was in CS exposed to \u003cem\u003eP. diamor\u003c/em\u003e, followed by \u003cem\u003eP. citrinopileatus\u003c/em\u003e, \u003cem\u003eP. sajor-caju\u003c/em\u003e and \u003cem\u003eP. eryngii\u003c/em\u003e. Furthermore, all four white rot fungi caused net reductions in DM, OM, NDF, ADF, ADL, cellulose and hemicelluloses (Table\u0026nbsp;2). The loss of cell wall constituents was smallest (P\u0026thinsp;\u0026lt;\u0026thinsp;0.05) for \u003cem\u003eP. eryngii\u003c/em\u003e and highest for \u003cem\u003eP. diamor\u003c/em\u003e. Corn stover pre-treated with \u003cem\u003eP. diamor\u003c/em\u003e had the greatest reduction in NDF (30.74%) and ADF (25.79%), whereas \u003cem\u003eP. sajor-caju\u003c/em\u003e degraded maximum ADL (40.95%), followed by \u003cem\u003eP. citrinopileatus\u003c/em\u003e; this fungus also caused maximum degradation of HC (31.44%) and cellulose (26.62%). \u003cem\u003eP. eryngii\u003c/em\u003e increased maximum CP (31.66%) but caused the least degradation of DM (8.41%). All fungi resulted in significantly higher in vitro digestibility (IVD) compared to the autoclaved CS. Incubations with \u003cem\u003eP. sajor-caju\u003c/em\u003e resulted in the highest IVD (118.69%) followed by \u003cem\u003eP. eryngii\u003c/em\u003e, whereas \u003cem\u003eP. citrinopileatus\u003c/em\u003e had the least change in IVD (18.18%).\u003c/p\u003e \u003c/div\u003e \u003cdiv id=\"Sec12\" class=\"Section2\"\u003e \u003ch2\u003e3.2. Amino acids\u003c/h2\u003e \u003cp\u003eAmino acids are secondary metabolites of fungi and reliable indicators of nutritional value\u003csup\u003e[\u003cspan citationid=\"CR18\" class=\"CitationRef\"\u003e18\u003c/span\u003e]\u003c/sup\u003e. There were differences among strains (P\u0026thinsp;\u0026lt;\u0026thinsp;0.05) in how white-rot fungi CS affected amino acid content (Table\u0026nbsp;3). After 21 days of incubation, there were increases in content of most amino acids, expect for alanine (Ala), methionine (Met), tyrosine (Tyr). Incubation of CS with fungi increased leucine (Leu), phenylalanine (Phe), lysine (Lys) (P\u0026thinsp;\u0026lt;\u0026thinsp;0.001), threonine (Thr) (P\u0026thinsp;\u0026lt;\u0026thinsp;0.01) and valine (Val) (P\u0026thinsp;\u0026lt;\u0026thinsp;0.05) compared to the control. Compared to autoclaved straw, Leu was the most abundant (48.27, 25.46, 49.33 and 54.4% in \u003cem\u003ediamor\u003c/em\u003e, \u003cem\u003eeryngii\u003c/em\u003e, \u003cem\u003esajor-caju\u003c/em\u003e, \u003cem\u003ecitrinopileatus\u003c/em\u003e, respectively). Val was the second most abundant essential amino acid, followed by Lys, Thr, Phe, Met., Incubation of CS with \u003cem\u003esajor-caju\u003c/em\u003e and \u003cem\u003ecitrinopileatus\u003c/em\u003e resulted in the largest increases in essential amino acids. Maximum increases in Thr, Val and Met occurred in CS incubated with \u003cem\u003esajor-caju\u003c/em\u003e, wherereas \u003cem\u003ecitrinopileatus\u003c/em\u003e maximized Try, Phe, Leu and Lys. Regarding non-essential amino acids, \u003cem\u003ediamor\u003c/em\u003e maximized cysteine (Cys) and histidine (His), whereas \u003cem\u003eeryngii\u003c/em\u003e maximized arginine (Arg) and Glu was maximized by \u003cem\u003esajor-caju\u003c/em\u003e. Maximum of Ala, Asp, Gly, Ile, Ser and Tyr were increased by \u003cem\u003ecitrinopileatus\u003c/em\u003e incubation of CS, but Ala and Tyr were not significantly different compared to other treatment groups.\u003c/p\u003e \u003c/div\u003e \u003cdiv id=\"Sec13\" class=\"Section2\"\u003e \u003ch2\u003e3.3 Vitamins\u003c/h2\u003e \u003cp\u003eAfter 21 days of fermentation, there were significant differences among fungi in content of thiamine, riboflavin, pyridoxine, folic acid, niacin and vitamin C (Table\u0026nbsp;4). Compared to the control group, thiamine (B1) contents of \u003cem\u003ediamor\u003c/em\u003e and \u003cem\u003esajor-caju\u003c/em\u003e treatment groups were higher, whereas \u003cem\u003eeryngii\u003c/em\u003e and \u003cem\u003ecitrinopoleatus\u003c/em\u003e were lower. Thiamine was highest in the \u003cem\u003ediamor\u003c/em\u003e group, but lowest in the \u003cem\u003ecitrinopoleatus\u003c/em\u003e group. Incubation with \u003cem\u003esajor-caju\u003c/em\u003e resulted in the greatest increase (P\u0026thinsp;\u0026lt;\u0026thinsp;0.001) of pyridoxine (B6), whereas \u003cem\u003eeryngii\u003c/em\u003e had the least. Incubation with \u003cem\u003esajor-caju\u003c/em\u003e had the highest (P\u0026thinsp;\u0026lt;\u0026thinsp;0.001) folic acid, whereas this vitamin was not detected after incubation with \u003cem\u003ecitrinopileatus\u003c/em\u003e or in autoclaved straw. All four white rot-fungi increased (P\u0026thinsp;\u0026lt;\u0026thinsp;0.001) niacin contents of CS, whereas it was highest with \u003cem\u003ediamor\u003c/em\u003e (P\u0026thinsp;\u0026lt;\u0026thinsp;0.001). All treatments increased (P\u0026thinsp;\u0026lt;\u0026thinsp;0.001) vitamin C, except for \u003cem\u003ecitrinopileatus\u003c/em\u003e. Incubation of substrates with \u003cem\u003esajor-caju\u003c/em\u003e maximized vitamin C content.\u003c/p\u003e \u003c/div\u003e "},{"header":"4. Discussion","content":" \u003cp\u003eChanges in chemical composition of crop residues induced by fungi have been reported\u003csup\u003e[\u003cspan citationid=\"CR12\" class=\"CitationRef\"\u003e12\u003c/span\u003e\u0026ndash;\u003cspan citationid=\"CR13\" class=\"CitationRef\"\u003e13\u003c/span\u003e]\u003c/sup\u003e. Growth of fungal mycelium was supported by degradation of lignocelluloses, increasing total protein content in the fermentation substrate and improving its nutrition quality. Similarly, in another report, \u003cem\u003eP. diamor\u003c/em\u003e increased CP more than other fungi\u003csup\u003e[\u003cspan citationid=\"CR12\" class=\"CitationRef\"\u003e12\u003c/span\u003e]\u003c/sup\u003e. Differences among fungi in protein content after fermentation was related to the increase of fungal biomass. Furthermore, \u003cem\u003eP. sajor-caju\u003c/em\u003e had a strong ability to degrade ADL. Lignin degradation of straw was positively correlated with IVD. Thus, IVD was increased during solid state fermentation of agricultural residues by \u003cem\u003eP. sajor-caju\u003c/em\u003e, similar to the results of this experiment. Therefore, we concluded that \u003cem\u003eP. sajor-caju\u003c/em\u003e had higher selectivity to lignin degradation compared to cellulose and HC. In addition, digestibility is also related to fermentation time and constituents, concentration and structures of various plant cell wall polymers\u003csup\u003e[\u003cspan citationid=\"CR14\" class=\"CitationRef\"\u003e14\u003c/span\u003e]\u003c/sup\u003e.\u003c/p\u003e \u003cp\u003eDifferences among substrates in their biological and chemical properties greatly affects nutritional value of the fermentation substrate. Biodelignification of wheat straw by solid state fermentation with white-rot fungi has been reported\u003csup\u003e[\u003cspan citationid=\"CR15\" class=\"CitationRef\"\u003e15\u003c/span\u003e\u0026ndash;\u003cspan citationid=\"CR16\" class=\"CitationRef\"\u003e16\u003c/span\u003e]\u003c/sup\u003e. However, there are limited data regarding chemical composition of CS treated with white-rot fungi. In general, most substrate studies have used locally available agriculture wastes. In China, much of the CS is burned or disposed of in the field. Since not much CS is used for animal feed, it was chosen as a fermentation substrate for this study. To reduce fermentation time, we used liquid spawn fermentation of CS to increase protein content, reduce organic matter losses and shorten fermentation interval to produce feed suitable for ruminants. Nutritional values of substrates were directly associated with duration of incubation\u003csup\u003e[\u003cspan citationid=\"CR17\" class=\"CitationRef\"\u003e17\u003c/span\u003e]\u003c/sup\u003e, with reductions in lignin content and increases in CP content. It is noteworthy that reductions in cellulose and hemicelluloses that occurred in the present study are not essential to enhance feed value for ruminants, as these livestock have the ability to degrade and utilize these substances.\u003c/p\u003e \u003cp\u003eIt is well known that essential amino acids must be ingested from the diet and therefore must be considered in diet formulation. Analyzing amino acid composition of feedstuffs ensures that nutritional needs are met\u003csup\u003e[\u003cspan citationid=\"CR19\" class=\"CitationRef\"\u003e19\u003c/span\u003e]\u003c/sup\u003e and supplementing essential amino acids may increase efficiency of animal production and enable low-cost ration formulation\u003csup\u003e[\u003cspan citationid=\"CR17\" class=\"CitationRef\"\u003e17\u003c/span\u003e]\u003c/sup\u003e. In this experiment, fermentation substrate had high concentrations (increased by 1.25\u0026ndash;2.14 times compared to the control) of essential amino acids. Similar to the present observation, the amino acids profile of paddy straw was improved by less than a factor of two by incubation with \u003cem\u003eCrinipellis sp\u003c/em\u003e. RCK-1 for 5 days at 30\u0026thinsp;\u0026plusmn;\u0026thinsp;2℃\u003csup\u003e[\u003cspan citationid=\"CR20\" class=\"CitationRef\"\u003e20\u003c/span\u003e]\u003c/sup\u003e. Remarkably, exposure of paddy straw to \u003cem\u003ePleurotus ostreatus\u003c/em\u003e for 20 days improved amino acid content by as much as 15 times\u003csup\u003e[\u003cspan citationid=\"CR21\" class=\"CitationRef\"\u003e21\u003c/span\u003e]\u003c/sup\u003e, much higher than the results of present study. Differences among studies are dependent on fungal species, fermentation substrate and fermentation time, as well as control component.\u003c/p\u003e \u003cp\u003eIn comparisons of fungal fermentation of straw and alfalfa and orchardgrass\u003csup\u003e[\u003cspan citationid=\"CR22\" class=\"CitationRef\"\u003e22\u003c/span\u003e]\u003c/sup\u003e amino acid contents of the straw were highest, highlighting potential to replace roughage as protein source for ruminants, especially where feed resources are limited In the present study, content of essential amino acids was higher in the fermentation substrate of \u003cem\u003esajor-caju\u003c/em\u003e and \u003cem\u003ecitrinopileatus\u003c/em\u003e after 21 days. The content of essential amino acids in the CS fermented by sajor-caju and citrinopileatus were compared to common feed material (Table\u0026nbsp;5). Although five essential amino acids in the fermentation substrate were lower than insoybean meal, they were 1.87ཞ6.46 times higher than in wheat bran and maize meal. Therefore, fermented CS is valuable as a source of amino acids.\u003c/p\u003e \u003cp\u003eThe \u003cem\u003ePlearotus spp\u003c/em\u003e. are not only rich in essential amino acids, but also in vitamins \u003csup\u003e[\u003cspan citationid=\"CR23\" class=\"CitationRef\"\u003e23\u003c/span\u003e]\u003c/sup\u003e. Vitamins have important functions in animals, including essential metabolism\u003csup\u003e[\u003cspan citationid=\"CR24\" class=\"CitationRef\"\u003e24\u003c/span\u003e]\u003c/sup\u003e. It is noteworthy that the vitamin content after fermentation varies widely among fungal species\u003csup\u003e[\u003cspan citationid=\"CR25\" class=\"CitationRef\"\u003e25\u003c/span\u003e]\u003c/sup\u003e. It is interesting that riboflavin (B2) contents were 43.49%~69.56% than lower than the control group in this experiment, apparently due to utilization by fungi. However, B1 content was increased, particularly by \u003cem\u003esajor-caju\u003c/em\u003e. Dietary requirements for many vitamins in ruminants are poorly defined. It has long been believed that the amount of B vitamins synthesized by rumen microorganisms can meet the nutritional requirements of animals. For adult ruminants, the sources of vitamin B are mainly from the synthesis of rumen microorganisms, so that supplementation of vitamin B are not required in the ruminant diet under normal circumstances. However, the NRC\u003csup\u003e[\u003cspan citationid=\"CR26\" class=\"CitationRef\"\u003e26\u003c/span\u003e]\u003c/sup\u003e recommends that milk replacers for calves should include B1, B2, B6, niacin and folic acid at 6.5 mg/kg DM, 6.5 mg/kg DM, 0.1 mg/kg DM, 10 mg/kg DM and 0.5 mg/kg DM, respectively. Some studies have shown that vitamin B supplements in the diet have many benefits for ruminants. For example, B vitamins stimulate cellulose bacteria in the rumen and they improve the digestibility of cellulose during in vitro fermentation\u003csup\u003e[\u003cspan citationid=\"CR27\" class=\"CitationRef\"\u003e27\u003c/span\u003e]\u003c/sup\u003e. Although daily niacin supplementation increased milk protein for cows in early lactation, it is not normally used in the beef industry\u003csup\u003e[\u003cspan citationid=\"CR28\" class=\"CitationRef\"\u003e28\u003c/span\u003e]\u003c/sup\u003e. Folic acid deficiency causes megablastic anemia and affects fetal development during pregnancy\u003csup\u003e[\u003cspan citationid=\"CR29\" class=\"CitationRef\"\u003e29\u003c/span\u003e]\u003c/sup\u003e. Accordingly, supplementing B vitamins in ruminant diet is related to animal species, diet and animal production stage. Vitamin C is an indispensable antioxidant component of animal feed, with important roles in animal health and immune function\u003csup\u003e[\u003cspan citationid=\"CR30\" class=\"CitationRef\"\u003e30\u003c/span\u003e]\u003c/sup\u003e. Dietary supplementation with vitamin C increases the concentration of vitamin C in skeletal muscle\u003csup\u003e[\u003cspan citationid=\"CR31\" class=\"CitationRef\"\u003e31\u003c/span\u003e]\u003c/sup\u003e. This will be promote stability of oxymyoglobin and lipid, which results in maintaining meat quality. Vitamin C supplementation in ruminants can have beneficial effects, especially under conditions of environmental stress. Furthermore, vitamin C supplementation in sheep can effectively relieve the stress of water shortage\u003csup\u003e[\u003cspan citationid=\"CR32\" class=\"CitationRef\"\u003e32\u003c/span\u003e]\u003c/sup\u003e. Additionally, vitamin C supplementation improved the tenderness of the beef longissimus dorsi and the fatty acid profile of meat products\u003csup\u003e[\u003cspan citationid=\"CR33\" class=\"CitationRef\"\u003e33\u003c/span\u003e]\u003c/sup\u003e.\u003c/p\u003e "},{"header":"5. Conclusions","content":" \u003cp\u003eThese four white rot fungi had high selectivity for lignin and increased CP content and IVD. In detail, \u003cem\u003eeryngii\u003c/em\u003e fungi had the lowest reduction in dry matter during 21 days of incubation, whereas \u003cem\u003eeryngii\u003c/em\u003e and \u003cem\u003esajor-caju\u003c/em\u003e fungi maximized lignin degradation and retention of cellulose, thereby improving rumen fermentability. In addition, incubation of substrates with these fungi improved contents of specific amino acids and vitamins. Therefore, these fungi have potential to improve the nutritional value of CS as a ruminant feed, with \u003cem\u003eP. eryngii\u003c/em\u003e and \u003cem\u003eP. sajor-caju\u003c/em\u003e yielding the best outcomes.\u003c/p\u003e "},{"header":"Declarations","content":"\u003cp\u003e\u003cstrong\u003eAcknowledgments\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eThis work was financially supported by the Natural Science Foundation of Inner Mongolia autonomous region, China (Grant No. 2019BS03023 and 2018LH03011), the PhD research startup foundation of Inner Mongolia University for Nationalities (KYQD18053). Scientific Research Project of Inner Mongolia University for nationalities (NMDYB20032).\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eAuthor Contributions\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eChanglong Gou designed the experiments. Yuqiong Wang and Lilong Luo preformed the experiment. Yuqiong Wang analyzed the data and wrote the main manuscript. Hang Zhang and Yang Luo critically revised the content. Changlong Gou and Yangci Liao improved the language of the manuscript. All Authors have read and approved the manuscript.\u003c/p\u003e\n\u003cp\u003eCompeting Interests: The authors declare no competing interests.\u003c/p\u003e"},{"header":"References","content":"\u003cp\u003e[1] Shrivastava, B. \u003cem\u003eet al\u003c/em\u003e. White-rot fungal conversion of wheat straw to energy rich cattle feed. \u003cem\u003eBiodegradation\u003c/em\u003e\u003cstrong\u003e22,\u003c/strong\u003e 823-831 (2011).\u003c/p\u003e\n\u003cp\u003e[2] Cone, J.W., Baars, J.J.P., Sonnenberg, A.S.M. \u0026amp; Hendriks, W.H. Fungal strain and incubation period affect chemical composition and nutrient availability of wheat straw for rumen fermentation.\u0026nbsp;\u003cem\u003eBioresource.Technol. \u003c/em\u003e\u003cstrong\u003e111, \u003c/strong\u003e336-342 (2012).\u003c/p\u003e\n\u003cp\u003e[3] Zhao, L. \u003cem\u003eet al\u003c/em\u003e. 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Fungal degradation of lignocellulosic residues: An aspect of improved nutritive quality. \u003cem\u003eCrit. Rev. Microbiol\u003c/em\u003e\u003cem\u003e.\u003c/em\u003e\u003cstrong\u003e41,\u003c/strong\u003e 52-60 (2015).\u003c/p\u003e\n\u003cp\u003e[18] Mdachi, S.J.M., Nkunya, M.H.H., Nyigo, V.A. \u0026amp; Urasa, I.T. Amino acid composition of some Tanzanian wild mushrooms. \u003cem\u003eFood. Chem.\u003c/em\u003e\u003cstrong\u003e86,\u003c/strong\u003e 179-182 (2004).\u003c/p\u003e\n\u003cp\u003e[19] Rotz, C.A. Management to reduce nitrogen losses in animal production.\u003cem\u003eJ. Anim. Sci\u003c/em\u003e\u003cem\u003e.\u003c/em\u003e\u003cstrong\u003e82, \u003c/strong\u003e119-137 (2004).\u003c/p\u003e\n\u003cp\u003e[20] Shrivastava, B., Jain, K.K., Kalra, A. \u0026amp; Kuhad, R.C. Bioprocessing of wheat straw into nutritionally rich and digested cattle feed.\u003cem\u003e Sci. 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Supplemental Vitamin C alleviates the negative effect of high sulfur on meat quality. \u003cem\u003eAnimal Industry Report\u003c/em\u003e\u003cstrong\u003e659, \u003c/strong\u003e17 (2013).\u003c/p\u003e"},{"header":"Tables","content":"\u003cp\u003eTable 1\u003c/p\u003e\n\u003cp\u003eChemical composition of corn stover after 21 days of incubation with various white rot fungi (\u003cem\u003ePleurotus\u003c/em\u003e sp.) or control\u003c/p\u003e\n\u003ctable border=\"1\" width=\"0\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd width=\"96\"\u003e\n\u003cp\u003eFungi/sample\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"74\"\u003e\n\u003cp\u003e\u003cem\u003eP. diamor\u003c/em\u003e\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"74\"\u003e\n\u003cp\u003e\u003cem\u003eP. eryngii\u003c/em\u003e\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"95\"\u003e\n\u003cp\u003e\u003cem\u003eP. sajor-caju\u003c/em\u003e\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"116\"\u003e\n\u003cp\u003e\u003cem\u003eP. citrinopileatus\u003c/em\u003e\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"84\"\u003e\n\u003cp\u003eAutoclaved straw (control)\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"63\"\u003e\n\u003cp\u003eSEM\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"63\"\u003e\n\u003cp\u003eP value\u003c/p\u003e\n\u003c/td\u003e\n\u003c/tr\u003e\n\u003ctr\u003e\n\u003ctd width=\"96\"\u003e\n\u003cp\u003eCP\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"74\"\u003e\n\u003cp\u003e7.11\u003csup\u003eab\u003c/sup\u003e\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"74\"\u003e\n\u003cp\u003e6.84\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"95\"\u003e\n\u003cp\u003e6.70\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"116\"\u003e\n\u003cp\u003e7.65\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"84\"\u003e\n\u003cp\u003e4.75\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"63\"\u003e\n\u003cp\u003e0.208\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"63\"\u003e\n\u003cp\u003e\u0026lt;0.001\u003c/p\u003e\n\u003c/td\u003e\n\u003c/tr\u003e\n\u003ctr\u003e\n\u003ctd width=\"96\"\u003e\n\u003cp\u003eAsh\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"74\"\u003e\n\u003cp\u003e9.93\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"74\"\u003e\n\u003cp\u003e9.35\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"95\"\u003e\n\u003cp\u003e9.55\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"116\"\u003e\n\u003cp\u003e9.56\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"84\"\u003e\n\u003cp\u003e2.61\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"63\"\u003e\n\u003cp\u003e0.214\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"63\"\u003e\n\u003cp\u003e\u0026lt;0.001\u003c/p\u003e\n\u003c/td\u003e\n\u003c/tr\u003e\n\u003ctr\u003e\n\u003ctd width=\"96\"\u003e\n\u003cp\u003eEE\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"74\"\u003e\n\u003cp\u003e1.36\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"74\"\u003e\n\u003cp\u003e1.04\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"95\"\u003e\n\u003cp\u003e1.22\u003csup\u003eab\u003c/sup\u003e\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"116\"\u003e\n\u003cp\u003e1.23\u003csup\u003eab\u003c/sup\u003e\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"84\"\u003e\n\u003cp\u003e0.75\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"63\"\u003e\n\u003cp\u003e0.08\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"63\"\u003e\n\u003cp\u003e0.003\u003c/p\u003e\n\u003c/td\u003e\n\u003c/tr\u003e\n\u003ctr\u003e\n\u003ctd width=\"96\"\u003e\n\u003cp\u003eNDF\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"74\"\u003e\n\u003cp\u003e63.95\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"74\"\u003e\n\u003cp\u003e63.64\u003csup\u003ebc\u003c/sup\u003e\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"95\"\u003e\n\u003cp\u003e65.11\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"116\"\u003e\n\u003cp\u003e62.15\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"84\"\u003e\n\u003cp\u003e68.76\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"63\"\u003e\n\u003cp\u003e0.52\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"63\"\u003e\n\u003cp\u003e\u0026lt;0.001\u003c/p\u003e\n\u003c/td\u003e\n\u003c/tr\u003e\n\u003ctr\u003e\n\u003ctd width=\"96\"\u003e\n\u003cp\u003eADF\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"74\"\u003e\n\u003cp\u003e48.57\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"74\"\u003e\n\u003cp\u003e49.36\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"95\"\u003e\n\u003cp\u003e48.34\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"116\"\u003e\n\u003cp\u003e48.63\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"84\"\u003e\n\u003cp\u003e51.56\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"63\"\u003e\n\u003cp\u003e0.384\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"63\"\u003e\n\u003cp\u003e\u0026lt;0.001\u003c/p\u003e\n\u003c/td\u003e\n\u003c/tr\u003e\n\u003ctr\u003e\n\u003ctd width=\"96\"\u003e\n\u003cp\u003eADL\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"74\"\u003e\n\u003cp\u003e10.46\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"74\"\u003e\n\u003cp\u003e9.88\u003csup\u003ebc\u003c/sup\u003e\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"95\"\u003e\n\u003cp\u003e8.99\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"116\"\u003e\n\u003cp\u003e10.16\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"84\"\u003e\n\u003cp\u003e12.31\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"63\"\u003e\n\u003cp\u003e0.315\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"63\"\u003e\n\u003cp\u003e\u0026lt;0.001\u003c/p\u003e\n\u003c/td\u003e\n\u003c/tr\u003e\n\u003ctr\u003e\n\u003ctd width=\"96\"\u003e\n\u003cp\u003eHC\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"74\"\u003e\n\u003cp\u003e29.1\u003csup\u003ebc\u003c/sup\u003e\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"74\"\u003e\n\u003cp\u003e29.31\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"95\"\u003e\n\u003cp\u003e28.69\u003csup\u003ebc\u003c/sup\u003e\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"116\"\u003e\n\u003cp\u003e27.84\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"84\"\u003e\n\u003cp\u003e32.24\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"63\"\u003e\n\u003cp\u003e0.383\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"63\"\u003e\n\u003cp\u003e\u0026lt;0.001\u003c/p\u003e\n\u003c/td\u003e\n\u003c/tr\u003e\n\u003ctr\u003e\n\u003ctd width=\"96\"\u003e\n\u003cp\u003eCellulose\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"74\"\u003e\n\u003cp\u003e47.55\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"74\"\u003e\n\u003cp\u003e48.07\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"95\"\u003e\n\u003cp\u003e48.35\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"116\"\u003e\n\u003cp\u003e46.97\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"84\"\u003e\n\u003cp\u003e50.82\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"63\"\u003e\n\u003cp\u003e0.575\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"63\"\u003e\n\u003cp\u003e0.007\u003c/p\u003e\n\u003c/td\u003e\n\u003c/tr\u003e\n\u003ctr\u003e\n\u003ctd width=\"96\"\u003e\n\u003cp\u003eIVD %\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"74\"\u003e\n\u003cp\u003e40.58\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"74\"\u003e\n\u003cp\u003e44.05\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"95\"\u003e\n\u003cp\u003e46.56\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"116\"\u003e\n\u003cp\u003e25.16\u003csup\u003ed\u003c/sup\u003e\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"84\"\u003e\n\u003cp\u003e21.29\u003csup\u003ee\u003c/sup\u003e\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"63\"\u003e\n\u003cp\u003e0.225\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"63\"\u003e\n\u003cp\u003e\u0026lt;0.001\u003c/p\u003e\n\u003c/td\u003e\n\u003c/tr\u003e\n\u003c/tbody\u003e\n\u003c/table\u003e\n\u003cp\u003eSEM: standard error of mean\u003c/p\u003e\n\u003cp\u003e\u003csup\u003ea-d\u003c/sup\u003eWithin a column, means without a common superscript differed (P \u0026lt; 0.01).\u003c/p\u003e\n\u003cp\u003e\u0026nbsp;\u003c/p\u003e\n\u003cp\u003eTable 2\u003c/p\u003e\n\u003cp\u003eLoss of nutrients (%) from corn stover after 21 days of incubation with various white rot fungi (\u003cem\u003ePleurotus sp\u003c/em\u003e.) or control\u003c/p\u003e\n\u003ctable border=\"1\" width=\"0\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd width=\"97\"\u003e\n\u003cp\u003eFungi/sample\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"75\"\u003e\n\u003cp\u003e\u003cem\u003eP. diamor\u003c/em\u003e\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"75\"\u003e\n\u003cp\u003e\u003cem\u003eP. eryngii\u003c/em\u003e\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"97\"\u003e\n\u003cp\u003e\u003cem\u003eP. sajor-caju\u003c/em\u003e\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"118\"\u003e\n\u003cp\u003e\u003cem\u003eP. citrinopileatus\u003c/em\u003e\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"64\"\u003e\n\u003cp\u003eSEM\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"64\"\u003e\n\u003cp\u003eP value\u003c/p\u003e\n\u003c/td\u003e\n\u003c/tr\u003e\n\u003ctr\u003e\n\u003ctd width=\"97\"\u003e\n\u003cp\u003eDM\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"75\"\u003e\n\u003cp\u003e21.2\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"75\"\u003e\n\u003cp\u003e8.41\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"97\"\u003e\n\u003cp\u003e19.2\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"118\"\u003e\n\u003cp\u003e20.63\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"64\"\u003e\n\u003cp\u003e0.708\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"64\"\u003e\n\u003cp\u003e\u0026lt;0.001\u003c/p\u003e\n\u003c/td\u003e\n\u003c/tr\u003e\n\u003ctr\u003e\n\u003ctd width=\"97\"\u003e\n\u003cp\u003eCP\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"75\"\u003e\n\u003cp\u003e-17.81\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"75\"\u003e\n\u003cp\u003e-31.66\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"97\"\u003e\n\u003cp\u003e-13.83\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"118\"\u003e\n\u003cp\u003e-27.7\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"64\"\u003e\n\u003cp\u003e1.75\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"64\"\u003e\n\u003cp\u003e\u0026lt;0.001\u003c/p\u003e\n\u003c/td\u003e\n\u003c/tr\u003e\n\u003ctr\u003e\n\u003ctd width=\"97\"\u003e\n\u003cp\u003eNDF\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"75\"\u003e\n\u003cp\u003e30.74\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"75\"\u003e\n\u003cp\u003e16.44\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"97\"\u003e\n\u003cp\u003e25.62\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"118\"\u003e\n\u003cp\u003e28.28\u003csup\u003eab\u003c/sup\u003e\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"64\"\u003e\n\u003cp\u003e0.946\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"64\"\u003e\n\u003cp\u003e\u0026lt;0.001\u003c/p\u003e\n\u003c/td\u003e\n\u003c/tr\u003e\n\u003ctr\u003e\n\u003ctd width=\"97\"\u003e\n\u003cp\u003eADF\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"75\"\u003e\n\u003cp\u003e25.79\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"75\"\u003e\n\u003cp\u003e12.33\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"97\"\u003e\n\u003cp\u003e24.25\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"118\"\u003e\n\u003cp\u003e25.15\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"64\"\u003e\n\u003cp\u003e0.71\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"64\"\u003e\n\u003cp\u003e\u0026lt;0.001\u003c/p\u003e\n\u003c/td\u003e\n\u003c/tr\u003e\n\u003ctr\u003e\n\u003ctd width=\"97\"\u003e\n\u003cp\u003eADL\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"75\"\u003e\n\u003cp\u003e33.03\u003csup\u003eab\u003c/sup\u003e\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"75\"\u003e\n\u003cp\u003e26.5\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"97\"\u003e\n\u003cp\u003e40.95\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"118\"\u003e\n\u003cp\u003e34.44\u003csup\u003eab\u003c/sup\u003e\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"64\"\u003e\n\u003cp\u003e2.542\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"64\"\u003e\n\u003cp\u003e0.025\u003c/p\u003e\n\u003c/td\u003e\n\u003c/tr\u003e\n\u003ctr\u003e\n\u003ctd width=\"97\"\u003e\n\u003cp\u003eHC\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"75\"\u003e\n\u003cp\u003e28.87\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"75\"\u003e\n\u003cp\u003e16.74\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"97\"\u003e\n\u003cp\u003e28.09\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"118\"\u003e\n\u003cp\u003e31.44\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"64\"\u003e\n\u003cp\u003e1.29\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"64\"\u003e\n\u003cp\u003e\u0026lt;0.001\u003c/p\u003e\n\u003c/td\u003e\n\u003c/tr\u003e\n\u003ctr\u003e\n\u003ctd width=\"97\"\u003e\n\u003cp\u003eCellulose\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"75\"\u003e\n\u003cp\u003e26.29\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"75\"\u003e\n\u003cp\u003e13.38\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"97\"\u003e\n\u003cp\u003e23.13\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"118\"\u003e\n\u003cp\u003e26.62\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"64\"\u003e\n\u003cp\u003e1.22\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"64\"\u003e\n\u003cp\u003e\u0026lt;0.001\u003c/p\u003e\n\u003c/td\u003e\n\u003c/tr\u003e\n\u003c/tbody\u003e\n\u003c/table\u003e\n\u003cp\u003eSEM: standard error of mean\u003c/p\u003e\n\u003cp\u003e\u003csup\u003ea-d\u003c/sup\u003eWithin a column, means without a common superscript differed (P \u0026lt; 0.01).\u003c/p\u003e\n\u003cp\u003e\u0026nbsp;\u003c/p\u003e\n\u003cp\u003eTable 3\u003c/p\u003e\n\u003cp\u003eAmino acid composition (mg/g) of corn stover after 21 days of incubation with various white rot fungi (\u003cem\u003ePleurotus\u003c/em\u003e sp.) or control\u003c/p\u003e\n\u003ctable style=\"width: 692px;\" border=\"1\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 50px;\"\u003e\n\u003cp\u003eItem\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd style=\"width: 74px;\"\u003e\n\u003cp\u003e\u003cem\u003eP. diamor\u003c/em\u003e\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd style=\"width: 74px;\"\u003e\n\u003cp\u003e\u003cem\u003eP. eryngii\u003c/em\u003e\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd style=\"width: 95px;\"\u003e\n\u003cp\u003e\u003cem\u003eP. sajor-caju\u003c/em\u003e\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd style=\"width: 123px;\"\u003e\n\u003cp\u003e\u003cem\u003eP. citrinopileatus\u003c/em\u003e\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd style=\"width: 100px;\"\u003e\n\u003cp\u003eAutoclaved straw (control)\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd style=\"width: 60px;\"\u003e\n\u003cp\u003eSEM\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd style=\"width: 64px;\"\u003e\n\u003cp\u003eP value\u003c/p\u003e\n\u003c/td\u003e\n\u003c/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 50px;\"\u003e\n\u003cp\u003eLeu*\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd style=\"width: 74px;\"\u003e\n\u003cp\u003e16.77\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd style=\"width: 74px;\"\u003e\n\u003cp\u003e14.19\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd style=\"width: 95px;\"\u003e\n\u003cp\u003e16.89\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd style=\"width: 123px;\"\u003e\n\u003cp\u003e17.47\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd style=\"width: 100px;\"\u003e\n\u003cp\u003e11.31\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd style=\"width: 60px;\"\u003e\n\u003cp\u003e0.478\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd style=\"width: 64px;\"\u003e\n\u003cp\u003e\u0026lt;0.001\u003c/p\u003e\n\u003c/td\u003e\n\u003c/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 50px;\"\u003e\n\u003cp\u003eLys*\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd style=\"width: 74px;\"\u003e\n\u003cp\u003e14.82\u003csup\u003eab\u003c/sup\u003e\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd style=\"width: 74px;\"\u003e\n\u003cp\u003e12.32\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd style=\"width: 95px;\"\u003e\n\u003cp\u003e13.58\u003csup\u003ebc\u003c/sup\u003e\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd style=\"width: 123px;\"\u003e\n\u003cp\u003e15.78\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd style=\"width: 100px;\"\u003e\n\u003cp\u003e7.37\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd style=\"width: 60px;\"\u003e\n\u003cp\u003e0.44\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd style=\"width: 64px;\"\u003e\n\u003cp\u003e\u0026lt;0.001\u003c/p\u003e\n\u003c/td\u003e\n\u003c/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 50px;\"\u003e\n\u003cp\u003eMet*\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd style=\"width: 74px;\"\u003e\n\u003cp\u003e0.87\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd style=\"width: 74px;\"\u003e\n\u003cp\u003e1.77\u003csup\u003eab\u003c/sup\u003e\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd style=\"width: 95px;\"\u003e\n\u003cp\u003e2.63\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd style=\"width: 123px;\"\u003e\n\u003cp\u003e1.12\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd style=\"width: 100px;\"\u003e\n\u003cp\u003e1.95\u003csup\u003eab\u003c/sup\u003e\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd style=\"width: 60px;\"\u003e\n\u003cp\u003e0.422\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd style=\"width: 64px;\"\u003e\n\u003cp\u003e0.089\u003c/p\u003e\n\u003c/td\u003e\n\u003c/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 50px;\"\u003e\n\u003cp\u003ePhe*\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd style=\"width: 74px;\"\u003e\n\u003cp\u003e9.84\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd style=\"width: 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95px;\"\u003e\n\u003cp\u003e10.86\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd style=\"width: 123px;\"\u003e\n\u003cp\u003e11.03\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd style=\"width: 100px;\"\u003e\n\u003cp\u003e7.08\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd style=\"width: 60px;\"\u003e\n\u003cp\u003e0.386\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd style=\"width: 64px;\"\u003e\n\u003cp\u003e\u0026lt;0.001\u003c/p\u003e\n\u003c/td\u003e\n\u003c/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 50px;\"\u003e\n\u003cp\u003eSer\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd style=\"width: 74px;\"\u003e\n\u003cp\u003e11.63\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd style=\"width: 74px;\"\u003e\n\u003cp\u003e10.41\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd style=\"width: 95px;\"\u003e\n\u003cp\u003e11.8\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd style=\"width: 123px;\"\u003e\n\u003cp\u003e12.01\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd style=\"width: 100px;\"\u003e\n\u003cp\u003e7.43\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd style=\"width: 60px;\"\u003e\n\u003cp\u003e0.508\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd style=\"width: 64px;\"\u003e\n\u003cp\u003e\u0026lt;0.001\u003c/p\u003e\n\u003c/td\u003e\n\u003c/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 50px;\"\u003e\n\u003cp\u003eTyr\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd style=\"width: 74px;\"\u003e\n\u003cp\u003e2.79\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd style=\"width: 74px;\"\u003e\n\u003cp\u003e1.97\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd style=\"width: 95px;\"\u003e\n\u003cp\u003e2.41\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd style=\"width: 123px;\"\u003e\n\u003cp\u003e2.84\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd style=\"width: 100px;\"\u003e\n\u003cp\u003e2.56\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd style=\"width: 60px;\"\u003e\n\u003cp\u003e0.29\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd style=\"width: 64px;\"\u003e\n\u003cp\u003e0.288\u003c/p\u003e\n\u003c/td\u003e\n\u003c/tr\u003e\n\u003c/tbody\u003e\n\u003c/table\u003e\n\u003cp\u003e*Means essential amino acid.\u003c/p\u003e\n\u003cp\u003eSEM: standard error of mean\u003c/p\u003e\n\u003cp\u003e\u003csup\u003ea-c\u003c/sup\u003eWithin a column, means without a common superscript differed (P \u0026lt; 0.01).\u003c/p\u003e\n\u003cp\u003e\u0026nbsp;\u003c/p\u003e\n\u003cp\u003eTable 4\u003c/p\u003e\n\u003cp\u003eVitamin composition (mg/kg) of corn stover after 21 days of incubation with various white rot fungi (\u003cem\u003ePleurotus\u003c/em\u003e sp.) or control\u003c/p\u003e\n\u003ctable border=\"1\" width=\"0\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd width=\"92\"\u003e\n\u003cp\u003eFungi/sample\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"71\"\u003e\n\u003cp\u003e\u003cem\u003eP. diamor\u003c/em\u003e\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"71\"\u003e\n\u003cp\u003e\u003cem\u003eP. eryngii\u003c/em\u003e\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"91\"\u003e\n\u003cp\u003e\u003cem\u003eP. sajor-caju\u003c/em\u003e\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"120\"\u003e\n\u003cp\u003e\u003cem\u003eP. citrinopileatus\u003c/em\u003e\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"85\"\u003e\n\u003cp\u003eAutoclaved straw (control)\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"48\"\u003e\n\u003cp\u003eSEM\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"61\"\u003e\n\u003cp\u003eP value\u003c/p\u003e\n\u003c/td\u003e\n\u003c/tr\u003e\n\u003ctr\u003e\n\u003ctd width=\"92\"\u003e\n\u003cp\u003eB1\u003c/p\u003e\n\u003cp\u003e(thiamine)\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"71\"\u003e\n\u003cp\u003e1.64\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"71\"\u003e\n\u003cp\u003e0.61\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"91\"\u003e\n\u003cp\u003e1.55\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"120\"\u003e\n\u003cp\u003e0.5\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"85\"\u003e\n\u003cp\u003e0.85\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"48\"\u003e\n\u003cp\u003e0.076\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"61\"\u003e\n\u003cp\u003e\u0026lt;0.001\u003c/p\u003e\n\u003c/td\u003e\n\u003c/tr\u003e\n\u003ctr\u003e\n\u003ctd width=\"92\"\u003e\n\u003cp\u003eB2\u003c/p\u003e\n\u003cp\u003e(riboflavin)\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"71\"\u003e\n\u003cp\u003e0.57\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"71\"\u003e\n\u003cp\u003e0.57\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"91\"\u003e\n\u003cp\u003e0.28\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"120\"\u003e\n\u003cp\u003e0.29\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"85\"\u003e\n\u003cp\u003e0.92\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"48\"\u003e\n\u003cp\u003e0.049\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"61\"\u003e\n\u003cp\u003e\u0026lt;0.001\u003c/p\u003e\n\u003c/td\u003e\n\u003c/tr\u003e\n\u003ctr\u003e\n\u003ctd width=\"92\"\u003e\n\u003cp\u003eB6\u003c/p\u003e\n\u003cp\u003e(pyridoxine)\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"71\"\u003e\n\u003cp\u003e0.97\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"71\"\u003e\n\u003cp\u003e0.46\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"91\"\u003e\n\u003cp\u003e1.32\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"120\"\u003e\n\u003cp\u003e1.02\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"85\"\u003e\n\u003cp\u003e0.97\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"48\"\u003e\n\u003cp\u003e0.074\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"61\"\u003e\n\u003cp\u003e\u0026lt;0.001\u003c/p\u003e\n\u003c/td\u003e\n\u003c/tr\u003e\n\u003ctr\u003e\n\u003ctd width=\"92\"\u003e\n\u003cp\u003eFolic acid\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"71\"\u003e\n\u003cp\u003e27.25\u003csup\u003ed\u003c/sup\u003e\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"71\"\u003e\n\u003cp\u003e250.03\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"91\"\u003e\n\u003cp\u003e327.41\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"120\"\u003e\n\u003cp\u003e61.37\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"85\"\u003e\n\u003cp\u003e0\u003csup\u003ee\u003c/sup\u003e\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"48\"\u003e\n\u003cp\u003e1.92\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"61\"\u003e\n\u003cp\u003e\u0026lt;0.001\u003c/p\u003e\n\u003c/td\u003e\n\u003c/tr\u003e\n\u003ctr\u003e\n\u003ctd width=\"92\"\u003e\n\u003cp\u003eNiacin\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"71\"\u003e\n\u003cp\u003e31.28\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"71\"\u003e\n\u003cp\u003e22.53\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"91\"\u003e\n\u003cp\u003e24.76\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"120\"\u003e\n\u003cp\u003e18.05\u003csup\u003ed\u003c/sup\u003e\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"85\"\u003e\n\u003cp\u003e0.025\u003csup\u003ee\u003c/sup\u003e\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"48\"\u003e\n\u003cp\u003e0.257\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"61\"\u003e\n\u003cp\u003e\u0026lt;0.001\u003c/p\u003e\n\u003c/td\u003e\n\u003c/tr\u003e\n\u003ctr\u003e\n\u003ctd width=\"92\"\u003e\n\u003cp\u003eVC\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"71\"\u003e\n\u003cp\u003e19.03\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"71\"\u003e\n\u003cp\u003e22.08\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"91\"\u003e\n\u003cp\u003e24.91\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"120\"\u003e\n\u003cp\u003e0\u003csup\u003ed\u003c/sup\u003e\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"85\"\u003e\n\u003cp\u003e0\u003csup\u003ed\u003c/sup\u003e\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"48\"\u003e\n\u003cp\u003e0.226\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"61\"\u003e\n\u003cp\u003e\u0026lt;0.001\u003c/p\u003e\n\u003c/td\u003e\n\u003c/tr\u003e\n\u003c/tbody\u003e\n\u003c/table\u003e\n\u003cp\u003eSEM: standard error of mean\u003c/p\u003e\n\u003cp\u003e\u003csup\u003ea-e\u003c/sup\u003eWithin a column, means without a common superscript differed (P \u0026lt; 0.01).\u003c/p\u003e\n\u003cp\u003e\u0026nbsp;\u003c/p\u003e\n\u003cp\u003eTable 5\u003c/p\u003e\n\u003cp\u003eContent (mg/kg) of essential amino acids in corn stover after 21 days of incubation with two white rot fungi (\u003cem\u003eP.\u003c/em\u003e or \u003cem\u003eP\u003c/em\u003e. \u003cem\u003ecitrinopileatus\u003c/em\u003e) compared to common feeds\u003c/p\u003e\n\u003ctable border=\"1\" width=\"0\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd width=\"124\"\u003e\n\u003cp\u003eItem\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"95\"\u003e\n\u003cp\u003e\u003cem\u003eP. sajor-caju\u003c/em\u003e\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"124\"\u003e\n\u003cp\u003e\u003cem\u003eP. citrinopileatus\u003c/em\u003e\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"67\"\u003e\n\u003cp\u003eSoybean meal\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"67\"\u003e\n\u003cp\u003eWheat bran\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"60\"\u003e\n\u003cp\u003eMaize meal\u003c/p\u003e\n\u003c/td\u003e\n\u003c/tr\u003e\n\u003ctr\u003e\n\u003ctd width=\"124\"\u003e\n\u003cp\u003eLeu\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"95\"\u003e\n\u003cp\u003e16.89\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"124\"\u003e\n\u003cp\u003e17.47\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"67\"\u003e\n\u003cp\u003e27.54\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"67\"\u003e\n\u003cp\u003e9.44\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"60\"\u003e\n\u003cp\u003e9.35\u003c/p\u003e\n\u003c/td\u003e\n\u003c/tr\u003e\n\u003ctr\u003e\n\u003ctd width=\"124\"\u003e\n\u003cp\u003eLys\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"95\"\u003e\n\u003cp\u003e13.58\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"124\"\u003e\n\u003cp\u003e15.78\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"67\"\u003e\n\u003cp\u003e17.96\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"67\"\u003e\n\u003cp\u003e6.08\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"60\"\u003e\n\u003cp\u003e2.44\u003c/p\u003e\n\u003c/td\u003e\n\u003c/tr\u003e\n\u003ctr\u003e\n\u003ctd width=\"124\"\u003e\n\u003cp\u003ePhe\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"95\"\u003e\n\u003cp\u003e9.93\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"124\"\u003e\n\u003cp\u003e10.02\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"67\"\u003e\n\u003cp\u003e19.45\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"67\"\u003e\n\u003cp\u003e6.71\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"60\"\u003e\n\u003cp\u003e3.88\u003c/p\u003e\n\u003c/td\u003e\n\u003c/tr\u003e\n\u003ctr\u003e\n\u003ctd width=\"124\"\u003e\n\u003cp\u003eThr\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"95\"\u003e\n\u003cp\u003e12.71\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"124\"\u003e\n\u003cp\u003e12.62\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"67\"\u003e\n\u003cp\u003e14.27\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"67\"\u003e\n\u003cp\u003e4.99\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"60\"\u003e\n\u003cp\u003e2.45\u003c/p\u003e\n\u003c/td\u003e\n\u003c/tr\u003e\n\u003ctr\u003e\n\u003ctd width=\"124\"\u003e\n\u003cp\u003eVal\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"95\"\u003e\n\u003cp\u003e16.62\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"124\"\u003e\n\u003cp\u003e14.97\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"67\"\u003e\n\u003cp\u003e17.06\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"67\"\u003e\n\u003cp\u003e7.67\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"60\"\u003e\n\u003cp\u003e4.08\u003c/p\u003e\n\u003c/td\u003e\n\u003c/tr\u003e\n\u003ctr\u003e\n\u003ctd width=\"124\"\u003e\n\u003cp\u003eSulfur-containing amino acids\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"95\"\u003e\n\u003cp\u003e8.59\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"124\"\u003e\n\u003cp\u003e6.92\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"67\"\u003e\n\u003cp\u003e8.88\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"67\"\u003e\n\u003cp\u003e4.22\u003c/p\u003e\n\u003c/td\u003e\n\u003ctd width=\"60\"\u003e\n\u003cp\u003e3.57\u003c/p\u003e\n\u003c/td\u003e\n\u003c/tr\u003e\n\u003c/tbody\u003e\n\u003c/table\u003e\n\u003cp\u003e\u0026nbsp;\u003c/p\u003e"}],"fulltextSource":"","fullText":"","funders":[],"hasAdminPriorityOnWorkflow":false,"hasManuscriptDocX":true,"hasOptedInToPreprint":true,"hasPassedJournalQc":"","hasAnyPriority":false,"hideJournal":false,"highlight":"","institution":"","isAcceptedByJournal":true,"isAuthorSuppliedPdf":false,"isDeskRejected":"","isHiddenFromSearch":false,"isInQc":false,"isInWorkflow":false,"isPdf":false,"isPdfUpToDate":true,"isWithdrawnOrRetracted":false,"journal":{"display":true,"email":"[email protected]","identity":"scientific-reports","isNatureJournal":false,"hasQc":true,"allowDirectSubmit":false,"externalIdentity":"scirep","sideBox":"Learn more about [Scientific Reports](http://www.nature.com/srep/)","snPcode":"","submissionUrl":"","title":"Scientific Reports","twitterHandle":"","acdcEnabled":true,"dfaEnabled":true,"editorialSystem":"stoa","reportingPortfolio":"Scientific Reports","inReviewEnabled":true,"inReviewRevisionsEnabled":true},"keywords":"white rot fungi, corn stover, nutritional value, lignocellulosic biomass, feed","lastPublishedDoi":"10.21203/rs.3.rs-252212/v1","lastPublishedDoiUrl":"https://doi.org/10.21203/rs.3.rs-252212/v1","license":{"name":"CC BY 4.0","url":"https://creativecommons.org/licenses/by/4.0/"},"manuscriptAbstract":"\u003cp\u003e\tFour \u003cem\u003ePleurotus spp. \u003c/em\u003efungi (\u003cem\u003eP. diamor, P. eryngii, P. sajor-caju, P. citrinopileatus\u003c/em\u003e) were compared for their potential to improve nutritional value of corn stover as ruminant feed. Corn stover was inoculated with the fungi under solid-state conditions\u0026nbsp;and their results show that \u003cem\u003eP. sajor-caju\u003c/em\u003e \u003cem\u003eand\u003c/em\u003e \u003cem\u003eP. eryngii \u003c/em\u003ewere better than the other two fungi for decreasing the acid detergent lignin (ADL) (8.99 vs 9.88 vs 10.16 vs 10.46). In contrast, \u003cem\u003eP. eryngii \u003c/em\u003ehad lower ability to degrade cellulose (13.38%). Corn stover treated with \u003cem\u003eP. citrinopileatus \u003c/em\u003ehad the highest crude protein (CP) content (7.65%), whereas treatment with\u003cem\u003e P. sajor-caju \u003c/em\u003eresulted in the highest increase in essential amino acids. Although fungal pre-treatment of lignocellulosic biomass does not always result \u003c/p\u003e\u003cp\u003ein high-quality feed, overall, \u003cem\u003eP. eryngii and P. sajor-caju \u003c/em\u003eimproved the nutritive value of corn stover as a ruminant feed.\u003c/p\u003e","manuscriptTitle":"Pleurotus Spp. Fungi Ferment Corn Stover and Enhance Its Nutritional Value as Ruminant Feed","msid":"","msnumber":"","nonDraftVersions":[{"code":1,"date":"2021-02-24 20:22:33","doi":"10.21203/rs.3.rs-252212/v1","editorialEvents":[{"type":"communityComments","content":0},{"type":"decision","content":"Major revision","date":"2021-03-30T04:32:51+00:00","index":"","fulltext":""},{"type":"editorInvitedReview","content":"","date":"2021-03-27T15:48:51+00:00","index":"hide","fulltext":""},{"type":"reviewerAgreed","content":"8da80c6a-833e-4e7e-a6db-3b9a4060a009","date":"2021-03-16T13:37:41+00:00","index":"hide","fulltext":""},{"type":"reviewersInvited","content":"","date":"2021-02-22T02:28:52+00:00","index":"","fulltext":""},{"type":"editorAssigned","content":"","date":"2021-02-22T02:21:48+00:00","index":"","fulltext":""},{"type":"editorInvited","content":"","date":"2021-02-18T14:57:06+00:00","index":"","fulltext":""},{"type":"checksComplete","content":"","date":"2021-02-18T14:22:17+00:00","index":"","fulltext":""},{"type":"submitted","content":"Scientific Reports","date":"2021-02-17T16:04:25+00:00","index":"","fulltext":""}],"status":"published","journal":{"display":true,"email":"[email protected]","identity":"scientific-reports","isNatureJournal":false,"hasQc":true,"allowDirectSubmit":false,"externalIdentity":"scirep","sideBox":"Learn more about [Scientific Reports](http://www.nature.com/srep/)","snPcode":"","submissionUrl":"","title":"Scientific Reports","twitterHandle":"","acdcEnabled":true,"dfaEnabled":true,"editorialSystem":"stoa","reportingPortfolio":"Scientific Reports","inReviewEnabled":true,"inReviewRevisionsEnabled":true}}],"origin":"","ownerIdentity":"7d504bdc-cb62-4c9c-b05e-ccb9c7e1b0c6","owner":[],"postedDate":"February 24th, 2021","published":true,"recentEditorialEvents":[],"rejectedJournal":[],"revision":"","amendment":"","status":"under-review","subjectAreas":[{"id":2594531,"name":"Animal Science"}],"tags":[],"updatedAt":"2021-05-07T05:14:08+00:00","versionOfRecord":[],"versionCreatedAt":"2021-02-24 20:22:33","video":"","vorDoi":"","vorDoiUrl":"","workflowStages":[]},"version":"v1","identity":"rs-252212","journalConfig":"researchsquare"},"__N_SSP":true},"page":"/article/[identity]/[[...version]]","query":{"redirect":"/article/rs-252212","identity":"rs-252212","version":["v1"]},"buildId":"WrCJVZZCHTDjtuVLN7oU0","isFallback":false,"isExperimentalCompile":false,"dynamicIds":[84888],"gssp":true,"scriptLoader":[]}