Valorization of dietary edible mushrooms waste: chemical and physical properties, nutrient digestibility, microbial protein synthesis and nitrogen balance in sheep

• Published in: Journal of the science of food and agriculture Vol. 101; no. 13; pp. 5574 - 5582
• Main Authors: Moradzadeh‐Somarin, Zhila, Seifdavati, Jamal, Yalchi, Taher, Abdi‐Benemar, Hossein, Seyedsharifi, Reza, Elghandour, Mona MMY, Salem, Abdelfattah ZM
• Format: Journal Article
• Language: English
• Published: Chichester, UK John Wiley & Sons, Ltd 01-10-2021; John Wiley and Sons, Limited
• Subjects: Alfalfa; Bulk density; Chemical composition; Diet; Digestibility; Dry matter; Fatty acids; Feces; Fermentation; Gas production; Livestock; Livestock farming; Microorganisms; mushroom waste; Mushrooms; Nitrogen; Nitrogen balance; Nutrient balance; nutritional value; Nutritive value; Oil and gas production; Organic matter; Physical properties; Protein biosynthesis; Protein synthesis; Proteins; purine derivatives; Sheep; Solubility; nitrogen balance; nutritional value; mushroom waste; purine derivatives
• ISSN: 0022-5142; 1097-0010
• DOI: 10.1002/jsfa.11208

Background
The optimal use of feed resources must be considered by most livestock farmers. The use of low‐cost agricultural by‐products and the processing of these materials is one possible solution in this respect. One such compound is edible button mushroom waste (EM), a large amount of which is produced annually in the mushroom production cycle worldwide.
Results
Bulk density 100 of EM was smaller than the other groups. These changes also applied to alfalfa for bulk density, which was higher than the replaced waste. The dry matter solubility of EM was higher than that of alfalfa hay, whereas the ash solubility rate for EM was greater compared to alfalfa. Replacing up to 210 g kg−1 alfalfa with EM did not affect the production of purine derivatives, microbial protein, nitrogen excreted in urine and feces, and retained nitrogen, although the organic matter digestibility (OMD) increased, whereas the crude protein digestibility and neutral detergent fiber (NDF) decreased (P < 0.05). Fermentation potential, gas production rate, metabolizable energy and short‐chain fatty acids were increased. On replacing up to 210 g kg−1 alfalfa with EM, the diet OMD increased, whereas the crude protein and NDF digestibility decreased (P < 0.05).
Conclusion
EM usage in the experimental diets did not affect the production of purine derivatives, microbial protein, nitrogen excreted in urine and feces, and retained nitrogen. The physical properties, chemical composition and nutritional value of EM, as well as its low cost, show that it can be used as an alternative part of the diet forage in the ruminant's diet. © 2021 Society of Chemical Industry.