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Fermented Soybean Meal (FSBM) in African Catfish ( Clarias gariepinus) Diets: Effects on Growth Performance, Fish Gut Microbiota Analysis, Blood Haematology, and Liver Morphology. Life (Basel) 2022; 12:life12111851. [PMID: 36430986 PMCID: PMC9694454 DOI: 10.3390/life12111851] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2022] [Revised: 11/05/2022] [Accepted: 11/08/2022] [Indexed: 11/16/2022] Open
Abstract
The study revealed the potential of fermented soybean meal (FSBM) as a fish meal (FM) replacement in African catfish (Clarias gariepinus) feed formulation. Five isonitrogenous diets (32% crude protein) were prepared with five different levels of FSBM as FM replacement, namely 0% FSBM (T1), 40% FSBM (T2), 50% FSBM (T3), 60% FSBM (T4), and 70% (T5). The experimental fish was given the formulated diet for eight consecutive weeks. At the end of the feeding trial, the fish were subjected to growth performance, blood parameters, blood chemical, liver histology, and gut microbiota assessment. The study findings demonstrated that the experimental fish that received the T2 diet exhibited significantly higher (p < 0.05) growth performance. Experimental fish that received diet T2 had significantly higher (p < 0.05) white blood cell (WBC) and significantly lower (p < 0.05) in terms of cholesterol (CHOL), albumin (ALB), globulin (GLOB), and total protein (TP). The replacement of FSBM to FM significantly affected liver morphology on the sinusoid, vacuole, nucleus, and erythrocytes. Gut microbiota composition analysis showed a significantly high abundance (p < 0.05) of Akkermansia muciniphila in the experimental fish that received the T2 diet. The gut microbiota indicates that the experimental fish is in a healthy condition. In conclusion, replacing 40% FSBM with FM in aquafeed could enhance C. gariepinus growth performance and health conditions.
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Huang WQ, Hu X, Zeng JR, Tian XF, Wu ZQ. Changing the nutrient composition and enhancing the hydrolytic enzyme activity of citrus pulp residue by cofermentation with Candida utilis and Bacillus subtilis. Process Biochem 2021. [DOI: 10.1016/j.procbio.2021.05.005] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Rahman MM, Mat K, Ishigaki G, Akashi R. A review of okara (soybean curd residue) utilization as animal feed: Nutritive value and animal performance aspects. Anim Sci J 2021; 92:e13594. [PMID: 34289204 DOI: 10.1111/asj.13594] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2021] [Revised: 05/29/2021] [Accepted: 06/04/2021] [Indexed: 12/01/2022]
Abstract
Year by year, huge quantities of by-products are generated during the manufacturing process of soybean-based products. Okara is one of the by-products, and it is an insoluble portion of the soybean. It consists of high moisture (8.4-22.9%); on dry matter basis, it contains high metabolizable energy (9.0-14.2 MJ/kg) and other components that include crude protein (20.9-39.1%), crude fiber (12.2-61.3%), crude fat (4.9-21.5%), and ash (3.4-5.3%). Fermentation of okara improves its nutritional quality and reduces its anti-nutrient contents. Due to animals' palatability, okara can be used to replace the soybean meal/concentrate feed partially or completely in ruminant's diet and partially in nonruminant's diet. Okara feeding does not depress the intake, digestibility, growth, milk production, blood metabolic profiles, and meat quality of animals. However, this by-product decays quickly due to its high moisture content, and its heavy weight and sticky nature make it difficult to process and expensive to dry using conventional methods. This paper thoroughly summarizes the utilization of okara as animal feed in the cause of developing a general guideline with favorable levels of inclusion in the diets of animals for its exploitation and valorization. This review will encourage further research to develop eco-friendly and value added feed for animals.
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Affiliation(s)
- Mohammad Mijanur Rahman
- Faculty of Agro-Based Industry, Universiti Malaysia Kelantan, Jeli, Kelantan, Malaysia
- Institute of Food Security and Sustainable Agriculture, Universiti Malaysia Kelantan, Jeli Campus, Jeli, Kelantan, Malaysia
| | - Khairiyah Mat
- Faculty of Agro-Based Industry, Universiti Malaysia Kelantan, Jeli, Kelantan, Malaysia
- Institute of Food Security and Sustainable Agriculture, Universiti Malaysia Kelantan, Jeli Campus, Jeli, Kelantan, Malaysia
| | - Genki Ishigaki
- Sumiyoshi Livestock Science Station, Field Science Education Research Center, Faculty of Agriculture, University of Miyazaki, Miyazaki, Japan
| | - Ryo Akashi
- Faculty of Agriculture, University of Miyazaki, Miyazaki, Japan
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Tian Z, Deng D, Cui Y, Chen W, Yu M, Ma X. Diet supplemented with fermented okara improved growth performance, meat quality, and amino acid profiles in growing pigs. Food Sci Nutr 2020; 8:5650-5659. [PMID: 33133567 PMCID: PMC7590273 DOI: 10.1002/fsn3.1857] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2020] [Revised: 07/16/2020] [Accepted: 08/11/2020] [Indexed: 01/18/2023] Open
Abstract
This study aimed to assess the efficacy of fermented okara on performance and meat quality, and to explore the feasibility of its partial substitution for corn-soybean meal in pig production. A total of 48 pigs (Duroc × Landrace × Yorkshire) with an average body weight of 58.60 ± 0.65 kg were randomly assigned to 2 groups, Control group and Fermented okara (FO) group. There were 8 replicate pens each with 3 pigs per treatment. Control pigs were fed a corn-soybean meal basal diet, treatment pigs were fed a basal diet supplemented with FO throughout the 55-d experimental period. Results showed that fermentation of okara using probiotics increased its microporous structure, polysaccharides, lactic acid, and free amino acids (FAA) by 46.06%, 150%, and 66.45% compared with unfermented okara, respectively (p < .05). The diet supplemented with FO significantly improved average daily gain (ADG) by 8.70% (p < .01), but decreased the feed gain ratio (F/G) by 5.56% of growing pigs compared to the control diet (p < .05). Furthermore, dietary FO improve meat color, FAA, and the activity of total superoxide dismutase (T-SOD) and glutathione peroxidase (GSH-PX) in the serum and muscles (p < .05). Collectively, probiotics-fermented okara improved growth performance, meat quality and antioxidant capacity, and it can be used to substitute partial corn-soybean meal in pig industry.
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Affiliation(s)
- Zhimei Tian
- State Key Laboratory of Livestock and Poultry BreedingKey Laboratory of Animal Nutrition and Feed Science in South ChinaMinistry of Agriculture and Rural AffairsGuangdong Key Laboratory of Animal Breeding and NutritionGuangdong Engineering Technology Research Center of animal Meat quality and Safety Control and EvaluationInstitute of Animal ScienceGuangdong Academy of Agricultural SciencesGuangzhouChina
| | - Dun Deng
- State Key Laboratory of Livestock and Poultry BreedingKey Laboratory of Animal Nutrition and Feed Science in South ChinaMinistry of Agriculture and Rural AffairsGuangdong Key Laboratory of Animal Breeding and NutritionGuangdong Engineering Technology Research Center of animal Meat quality and Safety Control and EvaluationInstitute of Animal ScienceGuangdong Academy of Agricultural SciencesGuangzhouChina
| | - Yiyan Cui
- State Key Laboratory of Livestock and Poultry BreedingKey Laboratory of Animal Nutrition and Feed Science in South ChinaMinistry of Agriculture and Rural AffairsGuangdong Key Laboratory of Animal Breeding and NutritionGuangdong Engineering Technology Research Center of animal Meat quality and Safety Control and EvaluationInstitute of Animal ScienceGuangdong Academy of Agricultural SciencesGuangzhouChina
| | - Weidong Chen
- State Key Laboratory of Livestock and Poultry BreedingKey Laboratory of Animal Nutrition and Feed Science in South ChinaMinistry of Agriculture and Rural AffairsGuangdong Key Laboratory of Animal Breeding and NutritionGuangdong Engineering Technology Research Center of animal Meat quality and Safety Control and EvaluationInstitute of Animal ScienceGuangdong Academy of Agricultural SciencesGuangzhouChina
| | - Miao Yu
- State Key Laboratory of Livestock and Poultry BreedingKey Laboratory of Animal Nutrition and Feed Science in South ChinaMinistry of Agriculture and Rural AffairsGuangdong Key Laboratory of Animal Breeding and NutritionGuangdong Engineering Technology Research Center of animal Meat quality and Safety Control and EvaluationInstitute of Animal ScienceGuangdong Academy of Agricultural SciencesGuangzhouChina
| | - Xianyong Ma
- State Key Laboratory of Livestock and Poultry BreedingKey Laboratory of Animal Nutrition and Feed Science in South ChinaMinistry of Agriculture and Rural AffairsGuangdong Key Laboratory of Animal Breeding and NutritionGuangdong Engineering Technology Research Center of animal Meat quality and Safety Control and EvaluationInstitute of Animal ScienceGuangdong Academy of Agricultural SciencesGuangzhouChina
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Valorization of Olive By-Products as Substrates for the Cultivation of Ganoderma lucidum and Pleurotus ostreatus Mushrooms with Enhanced Functional and Prebiotic Properties. Catalysts 2019. [DOI: 10.3390/catal9060537] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023] Open
Abstract
The successful management of olive by-products constitutes a major challenge due to their huge volume, high organic content, and toxicity. Olive-mill wastes (TPOMW) and olive pruning residues (OLPR) were evaluated as substrates for the cultivation of Ganoderma lucidum and Pleurotus ostreatus. Chemical composition, glucans, total phenolic content, and antioxidant activity were measured in mushrooms, and their prebiotic potential was assessed by examining their effect on the growth of four intestinal bacteria. Several substrates based on olive by-products had a positive impact on P. ostreatus mushroom production, whereas only one performed adequately for G. lucidum. Increased ratios of OLPR to wheat-straw resulted in an increase of crude protein content in P. ostreatus fruit-bodies by up to 42%, while G. lucidum mushrooms from OLPR-based substrates exhibited an up to three-fold increase in α-glucan, or a significant enhancement of β-glucan content, when compared to beech sawdust (control). The mushrooms’ FTIR spectra confirmed the qualitative/quantitative differentiation detected by standard assays. In regard to prebiotic properties, mushrooms powder supported or even enhanced growth of both Lactobacillus acidophilus and L. gasseri after 24/48 h of incubation. In contrast, a strain-specific pattern was observed in bifidobacteria; mushrooms hindered Bifidobacterium bifidum growth, whereas they supported a similar-to-glucose growth for B. longum.
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Fu ZQ, Wu M, Han XY, Xu L. Effect of okara dietary fiber on the properties of starch-based films. STARCH-STARKE 2017. [DOI: 10.1002/star.201700053] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Zong-qiang Fu
- School of Materials Science and Mechanical Engineering; Beijing Technology and Business University; Beijing P.R. China
| | - Min Wu
- College of Engineering; China Agricultural University; Beijing P.R. China
| | - Xiao-yu Han
- School of Materials Science and Mechanical Engineering; Beijing Technology and Business University; Beijing P.R. China
| | - Lei Xu
- School of Materials Science and Mechanical Engineering; Beijing Technology and Business University; Beijing P.R. China
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Wan-Mohtar WAAQI, Viegelmann C, Klaus A, Lim SAH. Antifungal-demelanizing properties and RAW264.7 macrophages stimulation of glucan sulfate from the mycelium of the mushroom Ganoderma lucidum. Food Sci Biotechnol 2017; 26:159-165. [PMID: 30263523 PMCID: PMC6049470 DOI: 10.1007/s10068-017-0021-6] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2016] [Revised: 11/08/2016] [Accepted: 12/09/2016] [Indexed: 02/07/2023] Open
Abstract
Underutilized mycelium of Ganoderma lucidum BCCM 31549 has been a significant source of a glucan sulfate (GS) possessing therapeutic activities. GS have been evaluated for their antifungaldemelanizing properties and nitrite oxide production from stimulated RAW264.7 macrophages. GS exhibited antifungal activity against Aspergillus niger A60 with a minimum inhibitory concentration of 60 mg/mL and a minimum fungicidal concentration of 100 mg/mL. At 60mg/mL (sublethal) and 30mg/mL (subinhibitory) doses of GS, the mycelium of A. niger A60 was successfully demelanized with a conidiophore head and black pigment reduction. Additionally, GS successfully stimulated RAW264.7 macrophage cells at a concentration of 500 μg/mL to produce 0.45 μM of nitric oxide. The GS-stimulated RAW264.7 macrophages were morphologically similar to those treated with lipopolysaccharide. The results highlight a novel bifunctional property of mycelial GS from G. lucidum.
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Affiliation(s)
- Wan Abd Al Qadr Imad Wan-Mohtar
- Institute of Biological Sciences, Faculty of Science, University of Malaya, Kuala Lumpur, 50603 Malaysia
- Fermentation Centre, Strathclyde Institute of Pharmacy and Biomedical Sciences, University of Strathclyde, Glasgow, Scotland, U.K. G4 0RE UK
- Mushroom Research Centre, University of Malaya, Kuala Lumpur, 50603 Malaysia
| | - Christina Viegelmann
- Fermentation Centre, Strathclyde Institute of Pharmacy and Biomedical Sciences, University of Strathclyde, Glasgow, Scotland, U.K. G4 0RE UK
| | - Anita Klaus
- Institute for Food Technology and Biochemistry, University of Belgrade - Faculty of Agriculture, Nemanjina 6, 11080 Belgrade, Serbia
| | - Sarina Abdul Halim Lim
- Department of Food Technology, Faculty of Food Science and Technology Universiti Putra Malaysia, Serdang, Malaysia
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Shi M, Ahtesh F, Mathai M, McAinch AJ, Su XQ. Effects of fermentation conditions on the potential anti-hypertensive peptides released from yogurt fermented byLactobacillus helveticusand Flavourzyme®. Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13253] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Min Shi
- Centre for Chronic Disease; College of Health and Biomedicine; Victoria University; PO Box 14428 Melbourne VIC 8001 Australia
| | - Fatah Ahtesh
- Centre for Chronic Disease; College of Health and Biomedicine; Victoria University; PO Box 14428 Melbourne VIC 8001 Australia
| | - Michael Mathai
- Centre for Chronic Disease; College of Health and Biomedicine; Victoria University; PO Box 14428 Melbourne VIC 8001 Australia
| | - Andrew J. McAinch
- Centre for Chronic Disease; College of Health and Biomedicine; Victoria University; PO Box 14428 Melbourne VIC 8001 Australia
| | - Xiao Q. Su
- Centre for Chronic Disease; College of Health and Biomedicine; Victoria University; PO Box 14428 Melbourne VIC 8001 Australia
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Vong WC, Liu SQ. Biovalorisation of okara (soybean residue) for food and nutrition. Trends Food Sci Technol 2016. [DOI: 10.1016/j.tifs.2016.04.011] [Citation(s) in RCA: 93] [Impact Index Per Article: 11.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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Xie PJ, Huang LX, Zhang CH, Zhang YL. Nutrient assessment of olive leaf residues processed by solid-state fermentation as an innovative feedstuff additive. J Appl Microbiol 2016; 121:28-40. [PMID: 26991541 DOI: 10.1111/jam.13131] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/24/2015] [Revised: 02/26/2016] [Accepted: 03/09/2016] [Indexed: 11/26/2022]
Abstract
AIMS Olive leaf residue feedstuff additives were prepared by solid-state fermentation (SSF), and its feeding effects on broiler chickens were examined. METHODS AND RESULTS The fermentation's nutrient value, that is, protein enrichment, cellulase activity, tannic acid degradation and amino acid enhancement, was determined. The effect of different strains, including molds (Aspergillus niger, Aspergillus oryzae and Trichoderma viride) and yeasts (Candida utilis, Candida tropicalis and Geotrichum candidum), and the fermentation time on the nutrient values of the feedstuff additives was investigated. The experimental results showed that the optimal parameters for best performance were A. niger and C. utilis in a 1 : 1 ratio (v/v) in co-culture fermentation for 5 days. Under these conditions, the total content of amino acids in the fermented olive leaf residues increased by 22·0% in comparison with that in the raw leaf residues. Both Glutamic acid and Aspartic acid contents were increased by more than 25·4%. Broiler chickens fed with different amounts of feedstuff additives were assessed. The results demonstrated that the chicken weight gains increased by 120%, and normal serum biochemical parameters were improved significantly after 10% of the feedstuff additives were supplemented to the daily chicken feed for 28 days. CONCLUSIONS The co-culture combination of A. niger and C. utilis with SSF for olive leaf residue had the best nutrient values. The addition of 10% fermented olive leaf residue facilitated the chicken growth and development. SIGNIFICANCE AND IMPACT OF THE STUDY This study reveals that olive leaf residues fermented by SSF exhibited considerable potential as feed additives for feeding poultry.
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Affiliation(s)
- P-J Xie
- National Engineering Lab. for Biomass Chemical Utilization, Key and Open lab. on Forest Chemical Engineering, SFA, Key Lab. of Biomass Energy and Material, Institute of Chemical Industry of Forest Products, CAF, Nanjing, Jiangsu, China.,Institute of New Technology of Forestry, CAF, Beijing, China
| | - L-X Huang
- National Engineering Lab. for Biomass Chemical Utilization, Key and Open lab. on Forest Chemical Engineering, SFA, Key Lab. of Biomass Energy and Material, Institute of Chemical Industry of Forest Products, CAF, Nanjing, Jiangsu, China.,Institute of New Technology of Forestry, CAF, Beijing, China
| | - C-H Zhang
- National Engineering Lab. for Biomass Chemical Utilization, Key and Open lab. on Forest Chemical Engineering, SFA, Key Lab. of Biomass Energy and Material, Institute of Chemical Industry of Forest Products, CAF, Nanjing, Jiangsu, China.,Institute of New Technology of Forestry, CAF, Beijing, China
| | - Y-L Zhang
- National Engineering Lab. for Biomass Chemical Utilization, Key and Open lab. on Forest Chemical Engineering, SFA, Key Lab. of Biomass Energy and Material, Institute of Chemical Industry of Forest Products, CAF, Nanjing, Jiangsu, China
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Li Y, Meng S, Shi M, Hu X, Yang Y, Zhang Z. Bioactivity Evaluation of Crude Polysaccharide from Rice Bran Fermented by Preussia Aemulans and the Changes in its Nutritional Contents. J Food Biochem 2016. [DOI: 10.1111/jfbc.12258] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Affiliation(s)
- Yiting Li
- Key Laboratory of Food Nutrition and Safety; College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Ministry of Education; Tianjin 300457 China
- Graduate School of Life and Environmental Science; University of Tsukuba; 1-1-1 Tennodai Tsukuba Ibaraki 305-8572 Japan
| | - Shili Meng
- Graduate School of Life and Environmental Science; University of Tsukuba; 1-1-1 Tennodai Tsukuba Ibaraki 305-8572 Japan
| | - Min Shi
- Graduate School of Life and Environmental Science; University of Tsukuba; 1-1-1 Tennodai Tsukuba Ibaraki 305-8572 Japan
| | - Xuansheng Hu
- Graduate School of Life and Environmental Science; University of Tsukuba; 1-1-1 Tennodai Tsukuba Ibaraki 305-8572 Japan
| | - Yingnan Yang
- Graduate School of Life and Environmental Science; University of Tsukuba; 1-1-1 Tennodai Tsukuba Ibaraki 305-8572 Japan
| | - Zhenya Zhang
- Graduate School of Life and Environmental Science; University of Tsukuba; 1-1-1 Tennodai Tsukuba Ibaraki 305-8572 Japan
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Sugumaran K, Shobana P, Mohan Balaji P, Ponnusami V, Gowdhaman D. Statistical optimization of pullulan production from Asian palm kernel and evaluation of its properties. Int J Biol Macromol 2014; 66:229-35. [DOI: 10.1016/j.ijbiomac.2014.02.045] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2014] [Accepted: 02/19/2014] [Indexed: 10/25/2022]
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