Influence of Moisture and Incubation Period on the Quality of Wheat and Paddy Straws Colonized by Pleurotus ostreatus.

In the first experiment, the spawn of Pleurotus ostreatus sas used in the UV chamber for Solid-state-fermentations (SSF) of dried, chopped wheat and paddy straws (2Sg) using three moisture ievels of about 50, 80 and 100% and two soaking methods-overnight and immediate soaking. However, the temperature (27-28°C) and incubation period (30d) were kept constant The CP and in vitro DM digestibility (IVDMD) of biomass increased (P<0.05) in all the treatment groups. The maximum increase for CP was to the extent of 65.17 and 77.49%; while for IVDMD, it was 16.18 and 9.5% at 100% moisture level for wheat and paddy straws respectively. In the second experiment, only 100% moisture was chosen and kept constant. However, the incubation period varied for 5 to 40 d at a regular interval of 5 d. The pH ranged between 6.27 and 6.48 for the wheat straw; while for the paddy straw, it was between 6.54 and 6.77. The CP and IVDMD increased gradually (P < 0.05) with the increase of incubation period for both the straws. The maximum increase for the CP was to the extent of 114.14 and 85.15%; while for IVDMD, it was 36.10 and 20.20% for wheat and paddy straws respectively. Concurrent improvement in the nutritive ealue ef wheat and paddy straws was evident with this species of fungus.