THE QUALITY OF FERMENTED RICE STRAW WITH Trichoderma viride INOCULUM

Abstract

Rice straw has several nutritional weaknesses, namely its high silica and lignin content, and its low level of protein, minerals and vitamins, so the impact on digestibility is also low. Aim of present study was to evaluating nutritional efficacy of rice straw after fermentation with Trichoderma viride. The study was conducted by using complete random design. There were three different treatments with four replicates for each treatment. Fermented rice straws were treated with varying concentrations of Trichoderma viride inoculum as follows; 0.5% (T1), 1% (T2), and 1.5% (T3). Fermented rice straw's nutrients, including dry ingredients, organic material, crude fiber, crude protein, dry matter digestibility coefficients, and organic matter digestibility coefficients were measured in this study. T3 (1.5% of T. viride) treatment performed a proper nutrient, with 80.02% dry ingredients, 80.03% organic materials, 31.68% crude fiber, 5.72% protein, 38.46% dry matter digestibility coefficient, and 61.05% organic matter digestibility coefficient. In conclusion, using 1.5% Trichoderma viride to improve the quality of rice straw, as stimulator of fermentation process can be efficient in ruminant or non-ruminant nutrition.