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Canoy TS, Wiedenbein ES, Bredie WLP, Meyer AS, Wösten HAB, Nielsen DS. Solid-State Fermented Plant Foods as New Protein Sources. Annu Rev Food Sci Technol 2024; 15:189-210. [PMID: 38109492 DOI: 10.1146/annurev-food-060721-013526] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2023]
Abstract
The current animal-based production of protein-rich foods is unsustainable, especially in light of continued population growth. New alternative proteinaceous foods are therefore required. Solid-state fermented plant foods from Africa and Asia include several mold- and Bacillus-fermented foods such as tempeh, sufu, and natto. These fermentations improve the protein digestibility of the plant food materials while also creating unique textures, flavors, and taste sensations. Understanding the nature of these transformations is of crucial interest to inspire the development of new plant-protein foods. In this review, we describe the conversions taking place in the plant food matrix as a result of these solid-state fermentations. We also summarize how these (nonlactic) plant food fermentations can lead to desirable flavor properties, such as kokumi and umami sensations, and improve the protein quality by removing antinutritional factors and producing additional essential amino acids in these foods.
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Affiliation(s)
- Tessa S Canoy
- Department of Food Science, University of Copenhagen, Frederiksberg, Denmark; ,
| | | | - Wender L P Bredie
- Department of Food Science, University of Copenhagen, Frederiksberg, Denmark; ,
| | - Anne S Meyer
- Department of Biotechnology and Biomedicine, Technical University of Denmark, Lyngby, Denmark
| | - Han A B Wösten
- Microbiology, Department of Biology, Utrecht University, Utrecht, The Netherlands
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2
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Du T, Xiong S, Wang L, Liu G, Guan Q, Xie M, Xiong T, Huang J. Two-stage fermentation of corn and soybean meal mixture by Bacillus subtilis and Lactobacillus acidophilus to improve feeding value: optimization, physicochemical property, and microbial community. Food Sci Biotechnol 2024; 33:1207-1219. [PMID: 38440689 PMCID: PMC10908692 DOI: 10.1007/s10068-023-01426-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2023] [Revised: 08/16/2023] [Accepted: 08/28/2023] [Indexed: 03/06/2024] Open
Abstract
Microbial treatment can reduce the antinutritional factors and allergenic proteins in corn-soybean meal mixture (CSMM), but the role of the microbial community in hypoallergenicity and digestibility during the fermentation process remains unclear. Therefore, the fermentation strains of Bacillus and LAB were determined, and the compatibility and fermentation process of two-stage solid fermentation composite bacteria were optimized, and the dynamic changes in physicochemical property and microbial community during two-stage fermentation were investigated. Results showed that Bacillus subtilis NCUBSL003 and Lactobacillus acidophilus NCUA065016 were the best fermentation combinations. The optimal fermentation conditions were inoculum 7.14%, solid-liquid ratio of 1:0.88 and fermentation time of 74.30 h. The contents of TI, β-conglycinin and glycinin decreased significantly after fermentation. Besides, TCA-SP, small peptides and FAA increased. Bacillus and Lactobacillus were the main genera. Pathogenic bacteria genera were inhibited effectively. This study suggests the feasibility of two-stage fermentation in improving the nutrient values and safety of the CSMM. Supplementary Information The online version contains supplementary material available at 10.1007/s10068-023-01426-7.
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Affiliation(s)
- Tonghao Du
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047 China
- School of Food Science & Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang, 330047 Jiangxi China
| | - Shijin Xiong
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047 China
- School of Food Science & Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang, 330047 Jiangxi China
| | - Li Wang
- Institute of Agricultural Products Processing, Jiangxi Academy of Agricultural Sciences, 602 Nanlian Road, Nanchang, 330200 Jiangxi China
| | - Guangxian Liu
- Institute of Agricultural Products Processing, Jiangxi Academy of Agricultural Sciences, 602 Nanlian Road, Nanchang, 330200 Jiangxi China
| | - Qianqian Guan
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047 China
- School of Food Science & Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang, 330047 Jiangxi China
| | - Mingyong Xie
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047 China
- School of Food Science & Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang, 330047 Jiangxi China
| | - Tao Xiong
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047 China
- School of Food Science & Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang, 330047 Jiangxi China
| | - Jinqing Huang
- Institute of Agricultural Products Processing, Jiangxi Academy of Agricultural Sciences, 602 Nanlian Road, Nanchang, 330200 Jiangxi China
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Njeri FM, Sanchez J, Patterson R, Gachuiri CK, Kiarie EG. Comparative growth performance, gizzard weight, ceca digesta short chain fatty acids and nutrient utilization in broiler chickens and turkey poults in response to cereal grain type, fiber level, and multienzyme supplement fed from hatch to 28 days of life. Poult Sci 2023; 102:102933. [PMID: 37527586 PMCID: PMC10403734 DOI: 10.1016/j.psj.2023.102933] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2023] [Revised: 07/07/2023] [Accepted: 07/07/2023] [Indexed: 08/03/2023] Open
Abstract
Growth performance, gizzard weight, ceca digesta short-chain fatty acids (SCFA), and apparent retention (AR) of components were investigated in broilers and turkeys in response to cereal grain type, fiber level, and multienzyme supplement (MES) fed from hatch to 28 d of life. 480-day-old male broiler chicks and equal number of turkeys were placed separately in metabolism cages (10 birds/cage) and allocated to 8 diets. The species-specific diets were a corn or wheat-based basal diet without (LF) or with 10% corn DDGS or wheat middlings (HF) and fed without or with MES. This effectively created a 2 (grain types) × 2 (fiber levels) × 2 (MES) factorial arrangement of treatments. The diets had TiO2 as an indigestible marker. Body weight, feed intake, and mortalities were recorded to calculate body weight gain (BWG) and feed conversion ratio (FCR). Excreta samples were collected on d 25 to 27 for AR, and all birds were necropsied for gizzard weight and ceca digesta on d 28. The interaction between grain and MES in broilers was such that wheat diets with MES had the lowest (P = 0.005) FCR. In broilers, LF diets had better (P = 0.010) FCR than HF diets. The wheat diets had the highest (P = 0.006) concentration of butyric acid in broilers. Broilers fed HF and corn diets had heavier gizzard than broilers-fed LF and wheat diets. The MES improved (P < 0.05) AMEn in HF, corn, and wheat diets in broilers. The turkeys fed wheat diets had the lowest (P = 0.019) FCR. Turkeys fed HF wheat diets had the heaviest (P < 0.001) gizzard. In turkeys, the MES improved AMEn in HF and LF corn diets, and only in LF wheat diets compared to respective controls. Treatments had no effect on turkeys cecal SCFA. In conclusion, grain type, fiber, and MES did not affect growth in both species. However, species exhibited differing FCR, gizzard, and energy utilization to fiber and MES.
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Affiliation(s)
- Felix M Njeri
- Department of Animal Biosciences, University of Guelph, Guelph, ON, N1G 2W1, Canada
| | - Juan Sanchez
- Department of Animal Biosciences, University of Guelph, Guelph, ON, N1G 2W1, Canada
| | | | | | - Elijah G Kiarie
- Department of Animal Biosciences, University of Guelph, Guelph, ON, N1G 2W1, Canada.
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Shuai J, Zhang L, Hu Z, Jia C, Niu M, Zhao S, Xu Y. Role of the in-situ-produced dextran by lactic acid bacteria in the texture modification of pea flour pastes. Food Res Int 2023; 165:112570. [PMID: 36869552 DOI: 10.1016/j.foodres.2023.112570] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2022] [Revised: 01/27/2023] [Accepted: 01/30/2023] [Indexed: 02/04/2023]
Abstract
The application of pea flour (PF) was restricted by the resulting non-satisfying texture of food with a high addition level of PF. Four lactic acid bacteria (LAB) strains with the ability to synthesize dextran (DX) were used to ferment PF in order to modify the texture of PF pastes, screen out promising DX producers, and evaluate the role of the in-situ-produced DX in texture modification. The microbial growth, acidity, and DX contents of PF pastes were first analyzed. Then, the rheological and textural properties of PF pastes after fermentation were assessed. After this, the in-situ-produced DXs in PF pastes were further hydrolyzed, and the corresponding changes were studied. Finally, the protein and starch in PF pastes were hydrolyzed separately to evaluate the role of macromolecular interactions between DX and protein/starch in the texture modification of PF pastes. The four LAB strains were all dominant in PF pastes, and the in-situ-produced DXs by these four strains played a critical role in the texture modification of PF pastes. Among the four DX-positive strains, Ln. pseudomesenteroides DSM 20193 and W. cibaria DSM 15878 were promising DX producers in PF-based media due to their high capacity in synthesizing DX and texture modification. The in-situ-produced DX promoted the formation of a porous network structure that was important for water-holding and texture-retaining. The DX-protein interaction contributed more to the texture modification of PF pastes than did the DX-starch interaction. This study clearly showed the role of the in-situ-produced DX and the DX-protein/starch interactions in the texture modification of PF pastes, which could further guide the utilization of in-situ-produced DXs in legume-based food and promote the exploitation of plant proteins.
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Affiliation(s)
- Jike Shuai
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei Province 430070, PR China
| | - Lingyan Zhang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei Province 430070, PR China
| | - Zhimin Hu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei Province 430070, PR China
| | - Caihua Jia
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei Province 430070, PR China
| | - Meng Niu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei Province 430070, PR China
| | - Siming Zhao
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei Province 430070, PR China
| | - Yan Xu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei Province 430070, PR China.
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Zduńczyk Z, Mikulski D, Jankowski J, Slominski BA, Juśkiewicz J. The effect of the dietary inclusion of pea seeds of colored-flowered and white-flowered varieties on gastrointestinal function in turkeys. ANIMAL NUTRITION 2022; 10:167-177. [PMID: 35785251 PMCID: PMC9207289 DOI: 10.1016/j.aninu.2022.03.007] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 09/06/2021] [Revised: 01/25/2022] [Accepted: 03/15/2022] [Indexed: 12/04/2022]
Abstract
This study investigated the effects of dietary replacement of soybean meal (SBM) with graded levels of pea seeds (PS) on the gastrointestinal function of turkeys. Seeds of 2 pea varieties, a colored-flowered variety and a white-flowered variety (CFP and WFP, respectively) were fed to 56-d-old birds for 8 wk. A total of 539 female Hybrid turkeys were allocated to 7 groups, each group consisted of 7 pens with 11 birds per pen. The experiment had a 2-factorial design, with 3 dietary inclusion levels of PS (100, 200 and 300 g/kg) and 2 pea varieties (CFP and WFP). The control group (diets without PS) was compared with CFP and WFP treatments by simple contrast analysis. In comparison with CFP seeds, WFP seeds contained 7-fold less tannins (0.67 vs. 4.66 g/kg) and less non-starch polysaccharides (NSP, 117.8 vs. 132.7 g/kg), but more trypsin inhibitors (1.34 vs. 0.98 g/kg) and starch (489 vs. 455 g/kg). A rise in the PS content of diets from 100 to 200 and 300 g/kg increased the weight of the small intestine (P = 0.031) and the dry matter (DM) content of intestinal digesta (P = 0.001), but it had no effect on the pH of digesta. Only the highest PS content differentiated the concentrations of short-chain fatty acids (SCFAs) in the small intestinal digesta (WFP > CFP, P = 0.008), whereas PS did not cause any changes in the morphological parameters of the small intestinal mucosa. The dietary inclusion of PS had no influence on the levels of acetate, butyrate, putrefactive SCFAs or total SCFAs in the cecal contents. Apart from increasing the activities of β-glucosidase (P = 0.017) and β-galactosidase (P = 0.025), pea varieties did not affect the activities of the analyzed cecal microbial enzymes. However, CFP seeds decreased the DM content (P = 0.041) and increased the pH of cecal digesta, compared with WFP seeds (P = 0.013). The results of this study, pointing to a few differences in the functional parameters of the small intestine and cecum, indicate that tannins are not a factor differentiating the suitability of CFP and WFP seeds in the nutrition of finisher turkeys. The inclusion of PS at 200 and 300 g/kg of the diet reduces the content of SBM and wheat in turkey diets, which has a positive effect on gastrointestinal function.
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Affiliation(s)
- Zenon Zduńczyk
- Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Olsztyn 10-748, Poland
| | - Dariusz Mikulski
- Department of Poultry Science and Apiculture, University of Warmia and Mazury, Olsztyn 10-718, Poland
- Corresponding authors.
| | - Jan Jankowski
- Department of Poultry Science and Apiculture, University of Warmia and Mazury, Olsztyn 10-718, Poland
| | - Bogdan A. Slominski
- Department of Animal Science, University of Manitoba, Winnipeg R3T 2N2, Canada
| | - Jerzy Juśkiewicz
- Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Olsztyn 10-748, Poland
- Corresponding authors.
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Shanthakumar P, Klepacka J, Bains A, Chawla P, Dhull SB, Najda A. The Current Situation of Pea Protein and Its Application in the Food Industry. Molecules 2022; 27:5354. [PMID: 36014591 PMCID: PMC9412838 DOI: 10.3390/molecules27165354] [Citation(s) in RCA: 46] [Impact Index Per Article: 23.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2022] [Revised: 08/10/2022] [Accepted: 08/16/2022] [Indexed: 11/16/2022] Open
Abstract
Pea (Pisum sativum) is an important source of nutritional components and is rich in protein, starch, and fiber. Pea protein is considered a high-quality protein and a functional ingredient in the global industry due to its low allergenicity, high protein content, availability, affordability, and deriving from a sustainable crop. Moreover, pea protein has excellent functional properties such as solubility, water, and oil holding capacity, emulsion ability, gelation, and viscosity. Therefore, these functional properties make pea protein a promising ingredient in the food industry. Furthermore, several extraction techniques are used to obtain pea protein isolate and concentrate, including dry fractionation, wet fractionation, salt extraction, and mild fractionation methods. Dry fractionation is chemical-free, has no loss of native functionality, no water use, and is cost-effective, but the protein purity is comparatively low compared to wet extraction. Pea protein can be used as a food emulsifier, encapsulating material, a biodegradable natural polymer, and also in cereals, bakery, dairy, and meat products. Therefore, in this review, we detail the key properties related to extraction techniques, chemistry, and structure, functional properties, and modification techniques, along with their suitable application and health attributes.
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Affiliation(s)
- Parvathy Shanthakumar
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara 144411, Punjab, India
| | - Joanna Klepacka
- Department of Commodity Science and Food Analysis, Faculty of Food Science, University of Warmia and Mazury in Olsztyn, Oczapowskiego 2, 10719 Olsztyn, Poland
| | - Aarti Bains
- Department of Microbiology, Lovely Professional University, Phagwara 144411, Punjab, India
| | - Prince Chawla
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara 144411, Punjab, India
| | - Sanju Bala Dhull
- Department of Food Science and Technology, Chaudhary Devi Lal University, Sirsa 125055, Haryana, India
| | - Agnieszka Najda
- Department of Vegetable and Herbal Crops, University of Life Science in Lublin, Doświadczalna Street 51A, 20280 Lublin, Poland
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Goodarzi Boroojeni F, Männer K, Boros D, Wiśniewska M, Kühnel S, Beckmann K, Lukaszczuk M, Zentek J. Spontaneous and enzymatic fermentation of rapeseed cake for broiler nutrition. Anim Feed Sci Technol 2021. [DOI: 10.1016/j.anifeedsci.2021.115135] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/01/2022]
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Kopacz M, Drażbo AA, Śmiecińska K, Ognik K. Performance and Egg Quality of Laying Hens Fed Diets Containing Raw, Hydrobarothermally-Treated and Fermented Rapeseed Cake. Animals (Basel) 2021; 11:3083. [PMID: 34827815 PMCID: PMC8614455 DOI: 10.3390/ani11113083] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2021] [Revised: 10/26/2021] [Accepted: 10/27/2021] [Indexed: 01/22/2023] Open
Abstract
The present study was conducted to investigate how raw rapeseed cake (RRC), hydrobarothermally-treated rapeseed cake (HRC) and fermented rapeseed cake (FRC) fed to laying hens over a period of 12 weeks affected their performance, and the quality, fatty acid (FA) profile and oxidative stability of eggs. A total of 304 Hy-Line Brown laying hens at 36 weeks of age were distributed in a completely randomized design to four treatment groups with 38 replicates per treatment and two hens per replicate. The birds had ad libitum access to feed and water throughout the study. During the experiment, the birds were fed isonitrogenous and isocaloric diets in mash form, with various protein sources. In the control group (C), soybean meal (SBM) was the main source of dietary protein, whereas the experimental groups were fed diets containing 20% of RRC, HRC or FRC. Hydrobarothermal treatment and fermentation decreased the glucosinolate (GLS) content of RC, and fermentation reduced the concentration of phytate phosphorus (PP). In comparison with the RRC group, layers from the HRC and FRC groups were characterized by higher laying performance, comparable with that in group C. Irrespective of its physical form, RC added to layer diets adversely affected eggshell quality in all experimental groups, whereas albumen quality was highest in the FRC group. In comparison with group C, diets containing RRC, HRC and HRC led to a significant decrease in the content of saturated fatty acids (SFAs), an increase in the proportion of n-3 and n-6 polyunsaturated fatty acids (PUFAs) in the total FA pool in egg yolks, and a decrease in the n-6/n-3 PUFA ratio. The inclusion of RRC, HRC and FRC in layer diets decreased the activity of superoxide dismutase (SOD) in egg yolks, relative to group C. Group FCR eggs were characterized by the highest activity of catalase (CAT) and the lowest lipid peroxides LOOH concentration, compared with the remaining groups. The addition of RC to layer diets did not compromise the sensory quality of eggs, and eggs produced in group FRC received the highest overall score. It can be concluded that the inclusion of 20% RRC, HRC and FRC in layer diets does not compromise the sensory quality of eggs and has a beneficial influence on the FA profile and antioxidant potential of egg yolks. The use of FRC is recommended because it contributes to the highest laying performance, superior albumen quality and the highest sensory quality of eggs, relative to RRC and HRC.
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Affiliation(s)
- Magdalena Kopacz
- Department of Poultry Science and Apiculture, University of Warmia and Mazury in Olsztyn, Oczapowskiego 5, 10-719 Olsztyn, Poland;
| | - Aleksandra Alicja Drażbo
- Department of Poultry Science and Apiculture, University of Warmia and Mazury in Olsztyn, Oczapowskiego 5, 10-719 Olsztyn, Poland;
| | - Katarzyna Śmiecińska
- Department of Commodity Science and Animal Raw Material Processing, University of Warmia and Mazury in Olsztyn, Oczapowskiego 5, 10-719 Olsztyn, Poland;
| | - Katarzyna Ognik
- Department of Biochemistry and Toxicology, Faculty of Animal Sciences and Bioeconomy, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland;
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Li C, Chen X, Jin Z, Gu Z, Rao J, Chen B. Physicochemical property changes and aroma differences of fermented yellow pea flours: role of Lactobacilli and fermentation time. Food Funct 2021; 12:6950-6963. [PMID: 34137413 DOI: 10.1039/d1fo00608h] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
The aim of this study was to evaluate the physicochemical properties and aroma differences of yellow pea flours fermented by five lactic acid bacteria (LAB) strains including two Lactiplantibacillus, two Lactobacillus, and one Lacticaseibacillus with different fermentation time. The cell population and the pH of pea flour slurry, as well as the proximate chemical composition, amino acids, thermal and pasting properties, surface morphology, and aromatic differences of fermented flours were characterized. The cell population of all strains except for Lactobacillus helveticus was observed to reach above 107 CFU mL-1 after 24 h of fermentation. The fermentation with Lactobacilli resulted in the increase of amino acids and ash contents, and the reduction of fat content. Rapid viscosity analysis indicated that short time (18 h) fermentation with L. helveticus drastically improved the pasting properties of the flours by facilitating starch granule expansion. The aromatic compounds of the fermented yellow pea flours were highly reliant on the strains and fermentation time. The untargeted metabolomics analysis with the aid of multivariate data analysis can discriminate the aroma differences among the fermented yellow pea flours. L. acidophilus fermentation led to the production of three aromatic compounds which may contribute to an improved aromatic profile.
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Affiliation(s)
- Chun Li
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, China
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Arbab Sakandar H, Chen Y, Peng C, Chen X, Imran M, Zhang H. Impact of Fermentation on Antinutritional Factors and Protein Degradation of Legume Seeds: A Review. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1931300] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Affiliation(s)
- Hafiz Arbab Sakandar
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot, P. R. China
- Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot, P. R. China
- Collaborative Innovative Center of Ministry of Education for Lactic Acid Bacteria and Fermented Dairy Products, Inner Mongolia Agricultural University, Hohhot, P. R. China
- Inner Mongolia Key Laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Hohhot, China
| | - Yongfu Chen
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot, P. R. China
- Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot, P. R. China
- Collaborative Innovative Center of Ministry of Education for Lactic Acid Bacteria and Fermented Dairy Products, Inner Mongolia Agricultural University, Hohhot, P. R. China
- Inner Mongolia Key Laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Hohhot, China
| | - Chuantao Peng
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot, P. R. China
- Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot, P. R. China
- Collaborative Innovative Center of Ministry of Education for Lactic Acid Bacteria and Fermented Dairy Products, Inner Mongolia Agricultural University, Hohhot, P. R. China
- Inner Mongolia Key Laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Hohhot, China
| | - Xia Chen
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot, P. R. China
- Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot, P. R. China
- Collaborative Innovative Center of Ministry of Education for Lactic Acid Bacteria and Fermented Dairy Products, Inner Mongolia Agricultural University, Hohhot, P. R. China
- Inner Mongolia Key Laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Hohhot, China
| | - Muhammad Imran
- Microbiology Department, Faculty of Biological Sciences, Quaid-I-Azam University Islamabad 45320, Pakistan
| | - Heping Zhang
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot, P. R. China
- Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot, P. R. China
- Collaborative Innovative Center of Ministry of Education for Lactic Acid Bacteria and Fermented Dairy Products, Inner Mongolia Agricultural University, Hohhot, P. R. China
- Inner Mongolia Key Laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Hohhot, China
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11
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Pea protein ingredients: A mainstream ingredient to (re)formulate innovative foods and beverages. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.02.040] [Citation(s) in RCA: 65] [Impact Index Per Article: 21.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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12
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Li W, Cheng P, Zhang JB, Zhao LM, Ma YB, Ding K. Synergism of microorganisms and enzymes in solid-state fermentation of animal feed. A review. JOURNAL OF ANIMAL AND FEED SCIENCES 2021. [DOI: 10.22358/jafs/133151/2021] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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13
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Gao M, Cieślak A, Kierończyk B, Huang H, Yanza YR, Zaworska-Zakrzewska A, Józefiak D, Szumacher-Strabel M. Effects of Raw and Fermented Rapeseed Cake on Growth Performance, Methane Production, and Breast Meat Fatty Acid Composition in Broiler Chickens. Animals (Basel) 2020; 10:E2250. [PMID: 33266150 PMCID: PMC7760751 DOI: 10.3390/ani10122250] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2020] [Accepted: 11/27/2020] [Indexed: 01/16/2023] Open
Abstract
The study was conducted to evaluate the effects of partial replacement of soybean meal (SBM) by 15% raw or fermented rapeseed cake (RRC or FRC) to broilers' diets on growth performance, nutrient utilization, methane emission, and breast muscle fatty acid (FA) composition. A total of 420 one-day-old female Ros 308 broilers were used in three independent experiments (300 birds in the first experiment and 60 in the second and third experiments). In each trial, three treatments were set up: a control group (without rapeseed), and diets replaced soybean meal with 15% addition of RRC or FRC. Birds fed the FRC diet experienced no effect (p > 0.05) on performance or nutrients utilization. Methane emission and total methanogen population in the ceca was decreased (p < 0.05) with the FRC diet. The concentrations of n-3 and n-6 FAs in the breast tissue of fourteen-day-old birds were not affected (p > 0.05) by FRC. However, the n-6/n-3 ratio in the breast muscle of 28-day-old birds was reduced (p < 0.001). In conclusion, the replacement of SBM by FRC in the broiler diets did not show any unfavorable effects on performance or nutrient utilization. Furthermore, the breast meat FA profile was improved, methanogen counts significantly decreased, and methane emission was limited.
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Affiliation(s)
| | | | | | | | | | | | | | - Małgorzata Szumacher-Strabel
- Department of Animal Nutrition, Poznań University of Life Sciences, Wołyńska 33, 60-637 Poznań, Poland; (M.G.); (A.C.); (B.K.); (H.H.); (Y.R.Y.); (A.Z.-Z.); (D.J.)
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(Bio)Technological processing of poultry and pig feed: Impact on the composition, digestibility, anti-nutritional factors and hygiene. Anim Feed Sci Technol 2020. [DOI: 10.1016/j.anifeedsci.2020.114576] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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15
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Effects of Fermentation on Standardized Ileal Digestibility of Amino Acids and Apparent Metabolizable Energy in Rapeseed Meal Fed to Broiler Chickens. Animals (Basel) 2020; 10:ani10101774. [PMID: 33019513 PMCID: PMC7599665 DOI: 10.3390/ani10101774] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2020] [Revised: 09/21/2020] [Accepted: 09/26/2020] [Indexed: 11/29/2022] Open
Abstract
Simple Summary Rapeseed meal (RSM) is a by-product of rapeseed oil production. Owing to its lower cost and abundant sulfur-containing amino acids, RSM can be used for replacing soybean meal in broiler diets. However, its use is limited by the presence of numerous anti-nutritional factors. As an ancient technique to convert the complex substrates into simple compounds by a number of microorganisms, microbial solid-state fermentation (SSF) has been shown as an effective way to eliminate or reduce anti-nutritional factors in RSM and improve growth performance when fed to animals. This improvement is not yet clear; in particular, the understanding of the feeding nutritional value of fermented rapeseed meal (FRSM) is not very well studied. Hence, the trial is conducted to investigate the effects of fermentation on standardized ileal digestibility (SID) of amino acids and apparent metabolizable energy (AME) in RSM fed to broiler chickens. According to our findings, fermentation had a significant effect on the chemical composition of RSM. In comparison to RSM, FRSM had greater nitrogen-corrected apparent metabolizable energy (AMEn) values and SID of amino acids. FRSM was nutritionally superior to RSM for use in broiler diets. Abstract Rapeseed meal (RSM) is a common protein ingredient in animal diets, while the proportion of RSM in diets is limited because of its anti-nutritional factors. Fermentation based on mixed microbial strains appears to be a suitable approach to improve the nutritive value of rapeseed meal in animal feed. In this study, we evaluated the effects of fermentation on the apparent metabolizable energy (AME) values and standardized ileal digestibility (SID) of amino acids in RSM fed broilers. The AME and nitrogen-corrected apparent metabolizable energy (AMEn) values of RSM and fermented rapeseed meal (FRSM) were determined by the substitution method, with RSM and FRSM proportionally replacing the energy-yielding components of the basal diet by 30%. Results show that fermentation improved AME and AMEn of RSM from 7.44 to 8.51 MJ/kg and from 7.17 to 8.26 MJ/kg, respectively. In the second experiment, two experimental diets were formulated, with RSM and FRSM being the sole sources of amino acids. A nitrogen-free diet (NFD) was also formulated to determine endogenous amino acids losses (EAAL). Feeding on FRSM resulted in higher (p < 0.05) apparent ileal digestibility (AID) and SID of alanine, valine, isoleucine, leucine, tyrosine, lysine, arginine, and phenylalanine. No significant differences between RSM and FRSM were found for AID and SID of asparagine, histidine, threonine, serine, glutamine, praline, glycine, methionine, and cystine. FRSM had greater AMEn values and SID of amino acids compared to RSM, therefore, FRSM was nutritionally superior to RSM in broiler diets.
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Woo S, Kim S, Ye S, Kim SR, Seol J, Dooyum UD, Kim J, Hong DH, Kim JN, Ha Y. Effect of temperature on single- and mixed-strain fermentation of ruminant feeds. JOURNAL OF ANIMAL SCIENCE AND TECHNOLOGY 2020; 62:227-238. [PMID: 32292930 PMCID: PMC7142282 DOI: 10.5187/jast.2020.62.2.227] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/20/2019] [Revised: 01/20/2020] [Accepted: 01/21/2020] [Indexed: 11/20/2022]
Abstract
Use of raw feedstuffs for livestock is limited by low digestibility. Recently,
fermentation of feedstuffs has been highlighted as a new way to improve nutrient
absorption through the production of organic acids using inoculated
microorganisms, which can also play a probiotic role. However, standard
procedures for feedstuff fermentation have not been clearly defined because the
process is influenced by climatic variation, and an analytical standard for
fermented feedstuffs is lacking. This study aimed to evaluate the
microbiological and biochemical changes of feedstuffs during fermentation at
temperatures corresponding to different seasons (10°C, 20°C,
30°C, and 40°C). We also investigated the effects of yeast, lactic
acid bacteria (LAB), and Bacillus spp. on fermentation and
determined the results of their interactions during fermentation. The viable
cells were observed within 8 days in single-strain fermentation. However, when
feedstuffs were inoculated with a culture of mixed strains, LAB were predominant
at low temperatures (10°C and 20°C), while
Bacillus spp. was predominant at high temperatures
(30°C and 40°C). A significant drop in pH from 6.5 to 4.3 was
observed when LAB was the dominant strain in the culture, which correlated with
the concentrations of lactic acid. Slight ethanol production was detected above
20°C regardless of the incubation temperature, suggesting active
metabolism of yeast, despite this organism making up a marginal portion of the
microbes in the mixed culture. These results suggested that fermentation
temperature significantly affects microbiological profiles and biochemical
parameters, such as pH and the lactic acid concentration, of fermented
feedstuffs. Our data provide valuable information for the determination of
industrial standards for fermented feedstuffs.
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Affiliation(s)
- Seungmin Woo
- Department of Bio Industrial Machinery Engineering, Kyungpook National University, Daegu 41566, Korea
| | - Sooah Kim
- Department of Environment Science & Biotechnology, Jeonju University, Jeonju 55069, Korea
| | - Suji Ye
- School of Food Science and Biotechnology, Kyungpook National University, Daegu 41566, Korea
| | - Soo Rin Kim
- School of Food Science and Biotechnology, Kyungpook National University, Daegu 41566, Korea
| | - Jeongman Seol
- School of Food Science and Biotechnology, Kyungpook National University, Daegu 41566, Korea
| | - Uyeh Daniel Dooyum
- Department of Bio Industrial Machinery Engineering, Kyungpook National University, Daegu 41566, Korea
| | - Junhee Kim
- Department of Bio Industrial Machinery Engineering, Kyungpook National University, Daegu 41566, Korea
| | - Dong Hyuck Hong
- Department of Bio Industrial Machinery Engineering, Kyungpook National University, Daegu 41566, Korea
| | - Jong Nam Kim
- Department of Food Science and Nutrition, Dongseo University, Busan 47011, Korea
| | - Yushin Ha
- Department of Bio Industrial Machinery Engineering, Kyungpook National University, Daegu 41566, Korea
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Drażbo A, Kozłowski K, Ognik K, Zaworska A, Jankowski J. The effect of raw and fermented rapeseed cake on growth performance, carcass traits, and breast meat quality in turkey. Poult Sci 2020; 98:6161-6169. [PMID: 31247641 DOI: 10.3382/ps/pez322] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2019] [Accepted: 05/23/2019] [Indexed: 11/20/2022] Open
Abstract
The objective of this study was to determine the effect of including 15% of raw or fermented rapeseed cake (RRC or FRC) in turkey diets on growth performance, carcass traits, and breast meat characteristics. A total of 1,350 day-old female Hybrid Converter turkeys were allocated to 3 dietary treatments (9 replicates per treatment and 50 birds each) and fed complete isocaloric and isonitrogenous diets. In the control group, soybean meal was the main source of dietary protein, whereas the experimental groups were fed diets containing 15% of RRC or FRC. The fermentation of rapeseed cake reduced the content of glucosinolates and phytate-phosphorus. In comparison with RRC, turkeys receiving FRC achieved significantly higher final BW, comparable with that noted in the control group. The experimental factor had no effect on carcass dressing percentage or carcass fat content, whereas turkeys fed diets containing rapeseed cake were characterized by lower relative weight of breast muscles and higher relative gizzard weight. The muscles of birds from groups RRC and FRC had also significantly lower cholesterol concentration. In comparison with control diet, diets RRC and FRC contributed to a significant decrease in the levels of saturated fatty acids and an increase in the share of n-6 polyunsaturated fatty acids in the total fatty acid pool in breast meat. The highest concentrations of n-3 polyunsaturated fatty acids and the most desirable n-6/n-3 polyunsaturated fatty acid ratio were noted in the breast muscles of RRC group turkeys. Both RRC and FRC reduced catalase and superoxide dismutase activity, and decreased the malondialdehyde content of muscle tissue. In conclusion, the replacement of RRC with FRC in diets led to an increase in the final BW of turkeys, but it had no influence on carcass quality and the majority of meat quality traits. The inclusion of rapeseed products in turkey diets positively affected meat quality, improving the fatty acid profile and antioxidant status, but it also decreased the yield of breast muscles.
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Affiliation(s)
- A Drażbo
- Faculty of Animal Bioengineering, Department of Poultry Science, University of Warmia and Mazury in Olsztyn, Oczapowskiego 5, 10-719 Olsztyn, Poland
| | - K Kozłowski
- Faculty of Animal Bioengineering, Department of Poultry Science, University of Warmia and Mazury in Olsztyn, Oczapowskiego 5, 10-719 Olsztyn, Poland
| | - K Ognik
- Faculty of Biology, Animal Science, and Bioeconomy, Department of Biochemistry and Toxicology, University of Life Sciences, Akademicka 13, 20-950 Lublin, Poland
| | - A Zaworska
- Faculty of Veterinary Medicine and Animal Science, Department of Animal Nutrition and Feed Management, Poznan University of Life Sciences, Wołyńska 33, 60-637 Poznań, Poland
| | - J Jankowski
- Faculty of Animal Bioengineering, Department of Poultry Science, University of Warmia and Mazury in Olsztyn, Oczapowskiego 5, 10-719 Olsztyn, Poland
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18
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Drazbo A, Ognik K, Zaworska A, Ferenc K, Jankowski J. The effect of raw and fermented rapeseed cake on the metabolic parameters, immune status, and intestinal morphology of turkeys. Poult Sci 2018; 97:3910-3920. [PMID: 29917099 DOI: 10.3382/ps/pey250] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2018] [Accepted: 05/25/2018] [Indexed: 11/20/2022] Open
Abstract
This study evaluated the effects of including 15% of raw or fermented rapeseed cake (RRC and FRC, respectively) in turkey diets on the growth performance, antioxidant and immune status, and intestinal morphology of birds. Rapeseed cake was fermented using the commercial 6-phytase enzyme preparation, and dried. A total of 1,350 day-old female Hybrid Converter turkeys were randomly allocated to 3 dietary treatments with 9 replicates per treatment and 50 birds per replicate. All diets were isonitrogenous and isocaloric, and contained various protein sources. In the control group (C), soybean meal was the main source of dietary protein, and the remaining groups were fed diets containing 15% of RRC or FRC. Fermentation considerably reduced the concentrations of phytate-phosphorus and glucosinolates in rapeseed cake. In comparison with RRC, turkeys receiving FRC achieved higher average final body weight (BW), comparable with that noted in the control group. Both RRC and FRC stimulated the antioxidant system of turkeys, which was reflected in a decrease in the concentrations of lipid hydroperoxides (LOOH) and malondialdehyde (MDA), and an increase in the total antioxidant potential (FRAP) and the concentration of total glutathione (GSH + GSSG) in blood plasma, compared with the control group. Turkeys fed diets with RRC were characterized by the highest blood vitamin C concentrations, the highest activities of superoxide dismutase (SOD) and glutathione peroxidase (GPx), and lower catalase (CAT) activity. The dietary inclusion of rapeseed cake contributed to an increase in villus height and mucosal thickness in the duodenum, and a more beneficial influence was exerted by RRC. It can be concluded that the fermentation of rapeseed cake considerably reduces the concentrations of glucosinolates and phytate-phosphorus, and increases the final BW of turkeys. Diets containing 15% of RRC and FRC do not compromise metabolic parameters or immune function, and exert positive effects on antioxidant status and intestinal histomorphology in turkeys.
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Affiliation(s)
- Aleksandra Drazbo
- Department of Poultry Science, University of Warmia and Mazury in Olsztyn, 10-719, Olsztyn, Warminsko-Mazurskie, Poland
| | - Katarzyna Ognik
- Department of Biochemistry and Toxicology, University of Live Science, 20-950, Lublin, Lubelskie, Poland
| | - Anita Zaworska
- Department of Animal Nutrition and Feed Management, Faculty of Veterinary Medicine and Animal Science, Uniwersytet Przyrodniczy w Poznaniu, 60-637, Poznan, Wielkopolskie, Poland
| | - Karolina Ferenc
- Department of Physiological Sciences, Warsaw University of Life Sciences, Nowoursynowska 100, 02-797, Warsaw, Mazowieckie, Poland
| | - Jan Jankowski
- Department of Poultry Science, University of Warmia and Mazury in Olsztyn, 10-719, Olsztyn, Warminsko-Mazurskie, Poland
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