The nutritional improvement of rice straw fermented by Trichoderma viride, Rhizopus stolonifer and Pycnoporus sanguineus was evaluated using the in situ ruminal degradability technique. The fermentation of the straw with T. viride and water for two weeks increased the degradation rate in 31.5 and 264% when compared with the control and water, and with fermentation of the straw for one week. Also, there was a reduction on the effective degradation time of the straw dry matter in the digestive tract of the animal. The treatment with R. stolonifer and water showed an increase of 17.95 and 7.90% on the potentially digestible fraction of the straw dry matter, respectively, when compared with the control and fermentation by one week. The treatment of straw with P. sanguineus and water showed reduction of 6.66 and 33.64% on the effective ruminal degradability of the straw dry matter after one and two weeks of fermentation, respectively.
rumen degradability; rice straw; Pycnoporus sanguineus; Rhizopus stolonifer; Trichoderma viride
