Effect of Hydrolytic Crude Enzymes on Degradation of Sugarcane Bagasse and Rice Straw

The crude enzymes (water extracts front Pleurotus ostreatus + Azospirillum brasilense and Phanerochaete chrysosporium + A. brasilense fermented bagasse and straw with CMCase 0.56, 0.55 and 0.55, 0.44, FPase 0.09, 0.09 and 0.09, 0.08; xylanase 0.54, 0.62 and 0.53, 0.59 IU/ml and laccase 2.20, 3.16 and 2.16, 2.79 RU/ml, respectively were added to the bagasse and straw for ensiling at different levels for 7 days. The dry matter loss and increase in CP contents in both substrates were negligible for all the levels of enzyme. When the enzyme extract (1–9%) from both combinations were added in bagasse and straw, decrease in NDF, ADF and ADL and increase in digestibility was noticed. The highest process efficiency was observed after 9 per cent of crude enzyme containing water extract from P. ostreatus + A. brasilense combination in ensiled bagasse and rice straw.