Effect of Fungal Treatment on Chemical Composition, Tannin Degradation and in vitro Digestibility of Mango Seed Kernel (Maningifera indica)

Mango seed kernels (MSK) were treated under solid state fermentation process using Pleurotus ostreatus fungus at different moisture levels i.e. 50, 55, 60 and 65% and incubation periods (3, 6, 9, 12, 15 days), and assessed for its chemical composition, nutritive value and tannin biodegradation. The results revealed that organic matter and crude protein contents remained unchanged after fungal treatment. However, NDF and hemicellulose contents decreased but total ash and ADF content increased. The dry matter loss increased with fungal treatment irrespective of moisture content and incubation period. The IVDMD and IVOMD values increased with increase in moisture contents while IVCPD reduced considerably with treatment. The response of incubation periods followed similar pattern with chemical composition, in vitro digestibility of different nutrients and tannin degradation. Over all the best response was obtained at 55% moisture and 6 days incubation period for treatment which significantly increased (P<0.01) nutrient digestibility and tannin degradation in mango seed kernels.