{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,23]],"date-time":"2026-10-23T12:46:31Z","timestamp":1792759591502,"version":"4.5.0"},"reference-count":45,"publisher":"Public Library of Science (PLoS)","issue":"2","license":[{"start":{"date-parts":[[2021,2,16]],"date-time":"2021-02-16T00:00:00Z","timestamp":1613433600000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/100011512","name":"National Research Foundation","doi-asserted-by":"publisher","award":["117384"],"award-info":[{"award-number":["117384"]}],"id":[{"id":"10.13039\/100011512","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["www.plosone.org"],"crossmark-restriction":false},"short-container-title":["PLoS ONE"],"abstract":"<jats:p>The use of red grape pomace (GP;<jats:italic>Vitis vinifera<\/jats:italic>L. var. Shiraz) as a source of beneficial bioactive compounds in ruminant diets is limited by high levels of indigestible compounds in the grape skin matrix. This problem demands innovative, inexpensive, and easy-to-use strategies that improve the digestibility of GP. The bioconversion of GP using edible oyster mushrooms (<jats:italic>Pleurotus ostreatus<\/jats:italic>) is one such strategy that has not been previously explored. Therefore, this study evaluated the effect of cultivating oyster mushrooms on GP on chemical composition and<jats:italic>in vitro<\/jats:italic>ruminal fermentation parameters of the spent mushroom substrate. The GP was inoculated with oyster mushroom spawns at 0, 200, 300, 400, or 500 g\/kg, and incubated for 4 weeks. Organic matter, acid detergent lignin, sodium, manganese, cobalt, and copper linearly declined (<jats:italic>P<\/jats:italic>&lt; 0.05) as spawn rates increased. A quadratic trend was observed for crude protein, neutral detergent fibre, acid detergent fibre, magnesium, phosphorus, and calcium content in response to increasing spawn rates. Higher spawning rates (20\u201350%) had a positive effect (<jats:italic>P<\/jats:italic>&lt; 0.05) on gas production from the immediately fermentable fraction (<jats:italic>a<\/jats:italic>), rate of gas production from the slowly fermentable fraction (<jats:italic>c<\/jats:italic>) and effective gas production. However, gas production from the slowly fermentable fraction (<jats:italic>b<\/jats:italic>) and potential gas production linearly declined in response to increasing spawning rates. There was a linear increase (<jats:italic>P<\/jats:italic>&lt; 0.05) in the immediately degradable fraction (<jats:italic>a<\/jats:italic>), while quadratic effects were observed for partition factors, effective degradability, and<jats:italic>in vitro<\/jats:italic>organic matter degradability at 48 h in response to spawning rates. It can be concluded that inoculating GP with oyster mushroom spawn reduced fibre content while increasing crude protein content and<jats:italic>in vitro<\/jats:italic>ruminal fermentation efficiency of red grape pomace. Based on the quadratic responses of partition factors at 48 hours post-inoculation, the optimum spawning rate for maximum ruminal fermentation efficiency of GP was determined to be 300 g\/kg.<\/jats:p>","DOI":"10.1371\/journal.pone.0246992","type":"journal-article","created":{"date-parts":[[2021,2,16]],"date-time":"2021-02-16T21:46:41Z","timestamp":1613512001000},"page":"e0246992","update-policy":"https:\/\/doi.org\/10.1371\/journal.pone.corrections_policy","source":"Crossref","is-referenced-by-count":23,"title":["Cultivating oyster mushrooms on red grape pomace waste enhances potential nutritional value of the spent substrate for ruminants"],"prefix":"10.1371","volume":"16","author":[{"given":"Godfrey","family":"Mhlongo","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-1385-1093","authenticated-orcid":true,"given":"Caven 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